Sun Brewed
Iced Coffee

Tropical Sun Brewed Iced Coffee

Makes 2 Quarts

1. Place coffee in Drip Filter and tie off loosely with string or rubber band, to avoid group spilling or use 3 packets of Alto Grande Super Premium ready to use Filter Packs. 

2. Place packets inside large jar or 2 quart pitcher, fill with 2 quarts water and cover opening with plastic wrap. Place jar or pitcher in direct open sun for 2 to 4 hours (preferably between 10AM to 2PM). The coffee will brew slowly allowing the full flavor of Puerto Rican Coffee to develop without strong bitterness. 

3. Chill and serve. Add sugar or sweetener (if desired) and crushed lime slices and serve in glass full of ice. 

4. Garnish with lime slice and fresh mint. Sun Brewed coffee stores well in refrigerator for a longer period than hot water brewed coffee.

1. Place coffee in Drip Filter and tie off loosely with string or rubber band, to avoid group spilling or use 3 packets of Alto Grande Super Premium ready to use Filter Packs. 

2. Place packets inside large jar or 2 quart pitcher, fill with the 5 cups boiling water and allow to brew for 5 to 10 Minutes. 

3. Remove coffee packets and and Ice and cold water to complete 2 Quarts of Iced Coffee. 

4. Add sugar or sweetener (if desired) and crushed lime slices and serve in glass full of ice. Garnish with lime slice and fresh mint.

Iced Frothy Latte Coffee

Makes 2 Quarts

1. Prepare espresso or very strong coffee by placing coffee in Drip Filter and tie off loosely with string or rubber band, to avoid group spilling or use 3 packets of Alto Grande Super Premium ready to use Filter Packs (you may use a mister coffee machine, but half the water you normally use). 

2. Chill brewed coffee immediate with ice cubes, then remove ice. 

3. Whip cold milk until very frothy, add chilled coffee, sweetened if desired and stir gently until mixed. 

4. Pour in tall glass half filled with crushed or cubed ice. 

5. Top with whip cream and garnish with cinnamon stick, powdered unsweetened cocoa, powdered chocolate, or curls of semisweet chocolate.