It’s getting warmer and we’re starting to gravitate towards a cold coffee. Here are a few recipes to try out! Like any recipes, the ingredients have a big impact. We encourage you to play around with different coffee origins and processing methods, some work better than others as a cold coffee.
FILTER COFFEE OVER ICE
Brew your normal filter coffee recipe into a carafe full of ice! This is a simple, classic approach to cold coffee. It’s also fascinating to experience the different flavours that the cold brings out of the coffee.
The recipe I am currently using is:
20g coffee (course ground), 300g water (92°C), 150g ice
Place 50g of your ice into your carafe (or whatever you are brewing into) and place it on your scale with the brewer on top and filter paper inside the brewer. Place your course ground coffee in the manual coffee brewer, I used the Origami Air Brewer. I prefer the conical shape for larger brews. Pour your water into the centre of the bed for 50g and circular pour for the remaining 50g. Allow this to filter through for 1 minute. At 1 minute, repeat this method. 30 seconds after your second pour, start your third pour, following the same pattern. Your total brew time should be between 2 minutes 30 seconds to 3 minutes 15 seconds. Place the remaining ice into the glass you will drink from, pour the coffee and enjoy!
ICED COFFEE (ESPRESSO-BASED)
A classic that can be approached from many different angles. Whether you have an espresso machine or not, you can make an “espresso-based” coffee at home, hot or cold. If you don’t have an espresso machine, you can use your moka pot or AeroPress to make your espresso.
A Note on Espresso and the Cold
Flash cooling espresso over ice can result in bitterness. If that's not up your alley, a bit of added sweetness balances it out nicely. You will want to add a bit of sweetener to your espresso before you cool it down in order to make sure it dissolves/mixes well with your espresso. So instead of pulling the espresso shots over ice, add the ice after the sweetner is dissolved. My preferred sweetener is honey and I’ll mix in 1 to 2 teaspoons of honey into the warm espresso. Otherwise this is the step where you will add your sugar, sweetener, syrup or stevia.
Classic Iced Coffee Ingredients
Double espresso shot espresso (optional sweetener added to taste)
150ml oat milk
150ml full fat dairy milk
100g ice
USING AN ESPRESSO MACHINE:
Suggested recipe: 17g coffee (fine ground), 45g espresso yield, in around 25sec extraction time.
USING A MOKA POT:
The weights of the recipe will depend on the size of your moka pot, here are some general guidelines. Fill the base with hot water, I prefer to boil the water before putting it into the base, up until the safety valve. Fill the brew basket with finely ground coffee. Screw the lid onto the base tightly, you want to use a cloth to hold onto the base as it is going to be hot. Place your moka pot on a stovetop (the one that is the closest in size to the bottom of the base of the moka pot, set on high). I like to leave the lid of the moka pot open, in order to watch the espresso as soon as it starts coming out the top. It should be thick and smooth as it flows into the top. Once it starts coming through, turn the heat down (not off). Once it starts making a gurgling sound, quickly remove it from the stove and run the base under some cold water, this will stop the extraction and avoid bitterness.
BLACK ICED COFFEE
Fill the glass that you are going to drink your iced coffee from with ice and pour your espresso into the glass (this will cool down your espresso before you add the water).
Pour cold, filtered water over the espresso and ice until the glass is full. Enjoy!
MILK-BASED ICED COFFEE
I enjoy making my iced coffees with half dairy and half oat milk. I like the sweetness of the oat milk and the thickness of the full fat dairy milk. You can use whichever milks you like, this is also a time to play with flavour. There has recently been a rise in using coconut milk to add sweetness and complexity to coffee drinks, this would be a fun one to try! Place your ice in your glass and your espresso over the top (this will cool down your espresso before you add the milk). Fill the rest of the glass with 50% oat milk and 50% dairy milk.
I spoke to barista competitor, Thandoluhle Mnyandu for his summer coffee recipe.
April Brewer x Washed Kenyan* (I used Onenki AA) Iced filter ❄️☀️
*applicable to any coffee, preferably fruit-forward & high acidity options
15g coffee
120g water (92°C)
60g ice in carafe + 40g ice in serving vessel (a short, stubby glass is best!!!)
90C water temp
21 clicks on Comandante
Method:
1st pour: 60g, aggressive, full circular at 0:00
2nd pour: 60g, gentle, full circular at 0:45
Total brew time: 2:15-2:30. Allow brew to cool for 5 mins before pouring in your serving vessel with 40g of ice.
Tropical flavour notes with this specific coffee: Granadilla & peaches!
Happy brewing everyone!
