The present invention relates to a process of making iced coffee and method thereof, which is first to brew the hot coffee then, the hot coffee is subjected to heat exchange through a cooling device, so the hot coffee is cooled as cold coffee but preserving the original coffee strength adding iced milkshake with bubbles by stirring or shaking to become iced coffee without ice cubes. Thus, the coffee may preserve the original strength and flavor and may not be diluted by adding ice cubes. Moreover, because there is no interference from ice cubs in coffee, the added iced milkshake may form a complete milk bubble layer on top of the coffee. Therefore, the present invention may achieve the practical progressivity for making iced coffee quickly and preserving its flavor and strength, and covering with a complete milk bubble layer to enhance the flavor and appearance.本發明為有關一種冰咖啡之製程及其方法,其係先沖泡出一熱咖啡,且熱咖啡經由一降溫設備進行熱交換,使熱咖啡降溫變成涼咖啡並保有原來的咖啡濃度,再於涼咖啡添加一經由攪拌或搖晃起泡之牛奶冰沙,即成為一不加冰塊之冰咖啡;故咖啡係保有原本濃度與風味,避免因為添加冰塊而稀釋,且因咖啡之中沒有冰塊之干擾,所以加入的牛奶冰沙可於咖啡上方形成完整之奶泡層,藉此令本發明達到生產冰咖啡快速且保有其香醇濃度,並覆蓋完整奶泡層以提升口味及美觀之實用進步性。13‧‧‧冰咖啡31‧‧‧牛奶冰沙32‧‧‧奶泡層
