Summer has definitely arrived in the UK…. Woohoo. After a mild June we had a few days of 30 degree heat and it looks like it’s here to stay. When it’s so hot you might not be hankering after a hot drink but rather reaching for the ice trays but there are a number of ways to still enjoy the taste of your favourite coffee.
Cold brew coffee is HUGE in some countries such as the US or Australia but is still relatively low key in the UK. Some of the high street chains such as Starbucks or Costa offer iced Frappuccino but these are more sugary sweet drinks then the sophisticated cold brew options available in other countries.
Did you know its super easy to create an iced coffee at home and tastes just as good if not better – don’t think that cold coffee is a taste compromise.
When roasters cup their coffees (the process of evaluating taste profiles of roasted coffee beans) its normal to cool the coffees to room temperature for a final taste. Cool coffee allows you to understand the true flavours that might otherwise be masked by heat. If a coffee doesn’t taste good cold, then it’s not great coffee.
The same methods which make a good cup of hot coffee also produce great chilled or iced coffee. We are going to talk you through 3 different methods for you to try….
Iced Latte
Pros: Cooling off with a refreshing iced latte is one the fastest ways to enjoy iced or chilled coffee. This simple drink doesn’t need pre-planning, only needs a handful of ingredients and is perfect for a hot weather caffeine cool down.
Cons: The only catch is you do need an espresso machine….
Ingredients
- 2 espresso shots (60ml)
- 1 tsp sugar, honey or maple syrup
- ice
- 100ml whole milk
Method
- Pour a double espresso from your machine into a tall glass
- Mix into the espresso a small amount of sugar or honey
- Fill the glass with ice
- Pour over the milk BUT don’t stir it; let it combine slowly as you drink it for that extra cool marbled Instagram effect
Cold Brew
Pros: Cold brew is incredibly straight forward, you don’t need a lot of equipment. It’s as simple as mixing ground coffee with cool water and then leaving it in the fridge overnight. The added bonus with this is that you can make a big batch of it to last a week or two… its also tastes delicious. The slow cold steeping process makes a smooth, mellow cup of coffee that has very little acidity or bitterness.
Cons: You do need to plan ahead as it takes time. You have to use a lot of coffee in one go to make a big batch
Ingredients
- 200/250g of coffee (pre-ground for cafetiere or whole beans)
- A grinder if the beans aren’t pre ground
- A large jug
- 3 pints of water
- Filter paper or cheese cloth mesh
- Ice
Method
- Grind the coffee beans into a coarse grind if not already ground
- Combine the ground coffee and water in the jar.Stir to incorporate.
- Steep the coffee overnight in the fridge. Cover and refrigerate the cold brew for at least 18 hours or up to 24 hours.
- Strain the coffee concentrate. Line a fine-mesh strainer with cheesecloth and set it over a large measuring cup. Slowly pour the coffee concentrate through the strainer. Depending on the size of your strainer, you may need to strain the coffee in batches. Fight the temptation to squeeze or press the coffee grounds in the cheesecloth. You can also use a filter paper over a vessel to pour the coffee through
- Transfer to the cold brew to a clean jar for longer-term storage.
- Make your iced coffee. To serve, fill a glass with 1 cup ice cubes. Pour 1/2 cup the cold brew over the ice, add 1/2 cup cold water, and stir to combine. Add cream or milk if desired and enjoy.
Cold Brew Cafetiere
Pros: This is effectively the same as the Cold Brew process above but a simpler method using a cafetiere ( or French press ) meaning you don’t need separate jugs or filters paper. It is perhaps the easiest way to cold brew. You also don’t need to invest such a large quantity of coffee in one go; making in an ideal starting point for someone who wants to experiment.
Cons: Again, you do need to plan ahead as it takes time
Ingredients
- 90g of coffee (pre-ground for cafetiere or whole beans)
- A grinder if the beans aren’t pre ground
- A large 1 litre cafetiere
- 900ml of water
- Ice
Method
- Grind the coffee beans into a coarse grind if not already ground
- Add the grounds into a cafetiere
- Slowly pour 900ml of room temperature water into the cafetiere in circular motions to fully immerse the grounds.
- Use a spoon to stir and push the grounds down as you don’t want them to float at the top.
- Cover with the plunger (or anything else that will cover the top if it doesn’t fit on the shelf) and leave in the fridge for at least 12 hours.
- After 12/24 hours press the plunger down, but not all the way as you don’t want to release the bitter flavours.
- Pour into a glass, add ice and enjoy.
- Add cream or milk if desired and enjoy.
Hints and tips
- Single origin coffees with delicate floral or citrus notes work best
- Grinding you own coffee fresh will get the best flavours
- Using a course grind is essential
- If making in larger quantities use the coffee up within 2 weeks
We hope you enjoy experimenting and trying new ways to drink your speciality coffee.
Many thanks
The Beans Team
