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    Java on the Rocks

    Iced coffee sets Dallas caffeine scene abuzz

    Teresa Gubbins
    Jul 17, 2013 | 5:04 pm

    The South has always been known as the land of iced tea, but there's a new cold drink in town: iced coffee. Once found primarily in the Northeast, iced coffee has become the cold drink of summer 2013 in Dallas-Fort Worth, thanks to a wave of coffeehouses offering it, many via flashy state-of-the-art technology.

    Weekend Coffee uses a drip that looks like it came from a science lab. Ascension in the Design District sells it to-go in beer-like "growlers." Oddfellows in Bishop Arts and Brewed in Fort Worth pull their iced coffee from a keg, just like beer.

    This new wave of iced coffee is not the milkshake-like Frappuccino of Starbucks. It is simple yet sophisticated, a foodie-type drink with a flavor so complex, it often requires only the lightest sprinkling of sugar or caress of cream.

    "Cold-brewed coffee is a major trend in the "third-wave coffee" movement that Dallas is currently enjoying," says Joe Cole, owner of Weekend Coffee at the Joule Hotel in downtown Dallas. "As we've developed a higher level of taste about coffee, that has turned to iced coffee too."

    In the old days, people made hot coffee and added ice, resulting in a watered-down drink. For this new round, the coffee brews in cold water, not hot, and for a longer duration of time. Because it's cold, it needs less ice and suffers less dilution.

    There are two basic methods for making iced coffee:

    • Cold brewed, also known as Toddy, the name of the most popular manufacturer. Coffee grounds are submerged in cold water for an extended period of time, usually overnight. It's a fail-safe method that produces iced coffee in quantity, and it is the most common. You can find cold brewed at Mudsmith, Drip, Ascension, Garden Cafe, Avoca in Fort Worth and Pearl Cup, as well as Green Grocer on Greenville Avenue.
    • Kyoto-style. Ice water drips ever-so-slowly over coffee grounds, in an eye-catching spiral glass contraption. It brews instantly but in far smaller quantities. You can find Kyoto-style at Weekend and Ascension.

    Other less-elaborate methods use espresso or coffee brewed at double-strength then poured over ice, as Starbucks does.

    Cold-brewed coffee has a more mellow, concentrated, almost syrupy flavor, says Lorenzo Perkins, of Spicewood-based coffee roaster Cuvee Coffee. Cuvee has taken the trend to the next level with Black & Blue, a cold coffee it sells in a five-gallon keg.

    It's not only served from a tap, but it's also infused with nitrogen, which gives it an incomparable texture and appearance.

    "When we started putting the coffee in kegs and it poured out of the taps, it had no foam or bubbles, and we thought that was disappointing visually," Perkins says. "We started playing around with it and stumbled across a process to imbue actual nitrogen gas into the coffee itself.

    "Now when you pour it, it cascades and has a foamy head, like a Guinness. And there's also a huge mouthfeel benefit. It makes it creamy. It tastes like there's already milk in there."

    Cuvee's Black & Blue is available at Oddfellows in Bishop Arts and at Brewed in Fort Worth; it's also in Cafe Brazil in Houston. In Austin, it's at Cuvee Coffee Bar, Hopfield's and small restaurant chain Verts.

    Ascension has made a big commitment to iced coffee, with three Kyoto-style machines, each featuring a different bean. Customers like it so much that owner Russell Hayward invested in a set of "growler" to-go bottles ranging from eight ounces to half-gallon jugs.

    "It has a whole different flavor," Hayward says. "It's more liqueur-like and it feels super-charged. People get it instead of Red Bull. Iced coffee is blowing up."

    Iced coffee is the new buzz drink in Dallas-Fort Worth.

    Iced coffee
      
    Photo courtesy of Cuvee Coffee
    Iced coffee is the new buzz drink in Dallas-Fort Worth.
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    news/restaurants-bars

    RIP Rain

    Dallas Caramel Company founder Rain McDermott dies at 52

    Teresa Gubbins
    Jun 11, 2025 | 7:41 pm
    Rain McDermott
    Courtesy
    Dallas Caramel Company founder Rain McDermott

    Dallas entrepreneur Rain McDermott, who founded artisan caramel maker Dallas Caramel Company when she was only 34 years old, died after a battle with breast cancer; she was 52.

    Her passing was noted on the company's Facebook page, stating that "it is with the heaviest hearts that we share the passing of our beloved founder, Rain McDermott. Rain lost her courageous battle with breast cancer, but not without an incredible fight—full of strength, grace, and unwavering spirit. She gave her all, just like she did in everything."

    A native Texan, Elizabeth Rain Reglin McDermott grew up in Houston and moved to Plano at the age of 7. According to her biography, when she turned 9, her father took her on a date to the Reunion Tower which inspired her creativity and propelled her desire to leave her own mark on the city.

    She attended El Centro College (now Dallas College), earning a degree in pastry, culinary & food service management, then started Dallas Caramel Company in 2007 to satiate her curiosity: Could she make a delicious caramel that would satisfy her sweet tooth?

    Her caramels and turtles, which were made at a facility in Wylie, were described as bold, unapologetically delicious, and as big as Texas, in 11 flavors — many inspired by Dallas, including Sea Salt, Orange, Cinnamon, Marshmallow, Espresso, TX Drunken Nut (Texas Whiskey & Texas Pecans), Pumpkin, Bacon, Apple Pie, Chocolate, Lemon Meringue, and traditional Original.

    Services were not yet announced but according to the post, the company will carry on "her mission of world caramel domination, one delicious piece at a time."

    Friends meanwhile called her "the sweetest and kindest soul," "an amazing woman and mentor," who was "adored for her enthusiasm and determination." Customers expressed gratitude for her wonderful caramels and doting personal service.

    "Rain's sweet smile lit up every room, her hugs could fix just about anything, and her love for caramel was only matched by her love for her husband Sean and her dogs Wylie and Maui," the post said. "She poured her heart into Dallas Caramel Company, and every bite of caramel tells a little piece of her story."

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