Cool coffee drinks
for hot Summer days
Summer is here and it's time for some refreshing coffee on ice. This guide will shed some light on the trendy cold brew, cold drip and some of the other refreshing chilled coffee options to try this season.
First up, what is cold drip coffee? Well, the first thing to point out is that cold drip and cold brew coffee are not quite the same thing. Cold drip is made in a brew tower; you may have seen these in some of the more serious coffee shops. Cold water drips slowly onto a bed of coffee where it slowly passes through the coffee and into a filter; and finally into a jug. The whole process takes up to 12 hours.
Cold brew coffee doesn’t require such a complicated contraption – it’s essentially just ground coffee steeped with cold water and then filtered. The process takes anywhere from four hours to a few days.
Whether you’re sampling a cold drip or a cold brew coffee, it will be served cold, usually without milk and often over ice cubes.
Cold drip or cold brew coffee tastes different to traditional, hot-brewed coffee. It is more subtle yet flavoursome, refreshing, smooth and light. The difference in flavour is down to the gentle, slow infusion process which produces less acid and, as a result, less bitterness.
It’s up to you whether you add a splash of milk to your cold drip, but sipping it black allows you to savour and appreciate the complex flavours of the coffee beans.
Cold drip may also pack a bigger caffeine punch, since it is brewed with a higher ratio of coffee beans to water than conventional coffee.
So, if you haven’t yet sampled a cold drip or brew coffee, the warmer summer months represent the perfect time to give it a go. We don’t think you’ll be disappointed.
Coffee beans, 100 ml of cold milk, Ice cubes, Sugar, Raspberry sauce, Brown sugar, Crushed nuts
Bean to Cup + MixCarafe with aero stirrer / Long spoon
To create the first part of the recipe decorate the upper part of the glass with raspberry sauce, brown sugar and crushed nuts. Add a thin layer of raspberry sauce to the bottom of the glass. Next, use the MixCarafe to prepare 1 cup of cold coffee using the maximum level of froth and pour it into the cup. Once completed, rinse the MixCarafe and add 100 ml of cold milk and prepare 1 cup of cold milk foam using the maximum level of froth. Once ready pour the cold milk foam into the cup, over the cold coffee. Finally, decorate with white chocolate flakes and raspberries.
For best visual results pour each drink into the glass over the back of along spoon to create even layers.
What about the more familiar chilled coffee varieties? Perhaps the first thing to note is that most chilled coffees are made with hot brewed coffee such as espresso, which is then cooled. Chilled coffees are often served with milk, falling somewhere between a drink and a dessert (and what’s not to like about that?).
In Spain, for example it’s common to have an espresso poured over ice, with or without milk – and sometimes with a hefty dollop of condensed milk.
Another much-loved variety around the world is the frappe, which consists of a milky coffee blended with crushed ice and ice cream or flavoured syrup. And of course, at the dessert end of the spectrum, there is the affogato, which consists of a shot of espresso poured over ice cream.
The good news is, there’s a wealth of options when it comes to ice-cold coffee so why not try and make your own at home?
200ml almond milk, 2 scoops quality vanilla ice cream, made with real vanilla and 2 shots espresso
Blender + Espresso coffee maker
Blitz all in a blender, serve over ice as desired. Garnish with a couple of whole coffee beans. (If you use normal milk then you might want to add a little honey, say ½ a teaspoon or so).