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Now, let me be clear, not all coffees are meant to be chilled and served cold. The country of origin, roast degree and grind size all impact the profile of the coffee and even determine how best to drink it. The recipe is simple, though: take your cafetière, add 120g of coarsely ground coffee per litre of cold water, stir (but definitely do not plunge), and leave in the fridge for 24 hours. After that, you can plunge it, or feed it through a filter, then decant it into a jug or pot. This is your cold brew coffee. But remember, as Wilson says, this will be weaker than an espresso extraction, so use a double shot for the iced coffee. Step two: sweeten
We are looking forward to collaborating with UK Coffee Week to raise awareness of Project Waterfall across social media by donating lots of delicious iced coffee for prizes! If we can make even the smallest difference in the awareness and funds raised for this vital project, we will be very happy! Also known as cold drip or cold press. Either way, it’s simply a method for brewing coffee with cold (or room-temperature) water. You can serve it up as a shot (50-100ml) over ice, or dilute it with milk (1 part cold brew to 2 parts milk) or in any number of other creative ways. Use large, good quality ice and a lot of it! Remember that your coffee is hot and it needs to chill fast. Using small pieces, or even crushed ice, will melt instantly and return to water which will dilute your iced coffee. Use large ice cubes that nearly fill your glass - this will ensure the coffee chills before it can melt the ice too much and offer the added benefit of keeping your iced coffee colder for longer.
Method
I often hear from people that making a good iced coffee at home seems intimidating. However, the truth is, this is one of the easiest barista recipes to master. It can be as simple as three steps: ice, coffee and milk (or water)! If you are using a large glass, it is all about ratio. Using a Double Espresso for your iced coffee will mean more coffee to hold up against the milk which will guarantee you a full-bodied iced coffee. Weigh out 400g coffee (Blends work ok, or go for a natural-process ethiopian coffee for a deep fruity style) Each country of origin and degree of roast influences the coffees profile - for example, a lightly roasted Arabica from Colombia will be incredibly acidic, whereas a strongly roasted Arabica from India will be very bitter. Having just launched this year, we are excited for the opportunity to connect with other coffee people! We are passionate about coffee, and we are all about authentic flavours, so this is a great way for us to see what everyone else is getting up to and hear about innovations within the industry.
To really take it to the next level, you can even dispense cold brew using a beer tap system with Nitrogen (like a Guiness). For more on how that works, read here Tie off the top of the bag, put the lid on the saucepan and leave on the counter to brew for at least 12 hours (up to 24hrs) Grind it medium-coarse – somewhere between plunger (press) and drip filter – and add it to the filter bag It wasn’t that long ago that the iced coffee served in Australian Cafes was a tall glass filled with milk, ice cream, whipped cream, chocolate(?)…and instant coffee. While I love me a good old coffee-flavoured milkshake from time to time, I’m afraid that’s just not going to cut it as an ‘iced coffee’ anymore. With that in mind, we’ve spent the past five years perfecting that very formula of origin, roast and grind for coffees that are at their best when served over ice.
Need some home-cooking inspiration?
Why not ice-cream? It’s delicious, sure. But then it’s not an ‘every day’ drink you can switch to from your usual flat white, latte, etc. when the weather gets hot. For the hard core ice-cream people, you could always give them the option – in which case you replace the ice with a single scoop of vanilla bean ice-cream. Missing your favourite barista while WFH? Quench your cravings with this easy at-home iced coffee recipe from barista extraordinaire, and Nespresso's Australian ambassador, Mitch Monaghan. UK Coffee Week is now in its 10th year… In the past decade what have been the biggest changes you have seen in the UK coffee industry? The past ten years have actually given us so much! Consumers have developed a more sophisticated taste for coffee, and they demand ever more innovation from roasters, brewers, home pods, and coffee houses. There is a demand for high-quality flavours, but also high-quality experiences. We have also seen the trend for coffee on-the-go continue to grow over the past decade, and I don't think that's going anywhere. The last decade has seen coffee equal tea in terms of consumption in the UK, which was probably unthinkable to most brits before it happened. There are certain parts of our lives that don't feel right without a coffee in hand, and the Ready To Drink coffee segment has been a substantial driver of the growth in the Coffee industry over the last five years. For us in the cold coffee market, we have obviously seen our segment grow both in popularity and understanding, but it has also been pushed on by science, with new techniques developing such as Cold Brew Coffee and Nitro Coffee to challenge the traditional Iced Coffee methods.
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