There’s no denying that summer has everyone looking to cool down with their coffee order, opting for their caffeine fix over ice. We checked in with our team of exceptional baristas, to get their tips for the best iced coffee recipes. From a classic espresso, to a refreshing mocktail, read on to find your new favourite throughout iced coffee season, and beyond.
ICED LATTE RECIPE
A classic café order when the sun comes out, an iced latte is a crowd pleaser for good reason. Versatile, refreshing, and a brilliant balance of ingredients, whether you like yours with milk, or a dairy alternative, for us, one thing is non-negotiable: plenty of ice, and a perfectly poured espresso.
INGREDIENTS
- 1 X double shot of your preferred espresso
- Milk of choice
- Plenty of ice
METHOD
- Pile the ice into a chilled glass.
- Pour milk until the glass is three-quarters full.
- Extract the double shot of espresso into a cup as normal, taking care to time it. Give the espresso a little swirl or stir.
- Pour the espresso into the glass. Stir to mix with the milk. Enjoy.
ESPRESSO LEMONADE MOCKTAIL RECIPE
Sunrise or sundowner, this fresh mocktail is the perfect bookend to a day. We asked our General Manager in London, Barry Morley, and Senior Barista Trainer, Ryohji Hope to come up with a mocktail that perfectly paired coffee with fresh citrus notes for a light and bright drink that’s ideal for mid-morning respite and languorous evenings.
INGREDIENTS
- 40g Pathfinder espresso
- 35g simple syrup
- 25g freshly squeezed lemon juice (we used clarified)
- 80ml soda water
- Lemon peel for garnish Plenty of ice
METHOD
- Build your cocktail in a tall, chilled glass, first filling with ice, then add the simple syrup, lemon juice, and soda water.
- Extract the espresso into a cup, then give it a little swirl or stir.
- Pour the espresso over the top of the other ingredients in the glass. Stir, then finish with a slice of lemon peel for garnish. Enjoy.
ICED POUR OVER RECIPE
Clean and classic, a pour over is often our go-to in the afternoon here at the Roastery. With summer, the need to keep our caffeine fix going is helped with this simple and consistent iced pour over recipe. Simply use your preferred single-origin coffee and follow these simple steps to enjoy.
INGREDIENTS
- 17g of coffee, ground medium-fine
- 150g brewed water
- 100g ice
EQUIPMENT
- V60 (size 02)
- Filter paper
- Glass brewer
METHOD
- Place the filter paper in the V60, and then place the V60 over your brewer.
- Rinse the paper filter with a little hot water. Empty the water in your brewer.
- Add 50g of ice to the brewer, then place the V60 back on top.
- Pour the 17g of ground coffee into the filter paper in the V60. Gently tap the brewer to make sure the bed of coffee is nice and level.
- Heat 150g of water to 93c. Using a stopwatch (your phone is fine), begin timing as you pour 50g of the water over the coffee, starting the bloom.
- Swirl the brewer five times to allow even hydration of the ground coffee.
- At 0:45, gently pour the rest of your brewed water in a circular motion, going from the centre to the edge of the brewer (but not touching the paper).
- Aim to have all 150g of the brewed water poured by 1:30.
- Gently swirl the brewer once to collect all ground coffee from around the brewer wall.
- Your total brew time should be 3:00 - 3:30.
- Place the remaining 50g of ice into a chilled glass to serve, pour, and enjoy.
SHAKEN ESPRESSO RECIPE
Classic, understated, and effortless, it’s easy to overlook the espresso when it comes to an iced coffee, but this fuss free recipe keeps the focus on flavour, elevating your morning brew when the temperature rises.
INGREDIENTS
- 1 x double shot of your preferred espresso
- Plenty of ice
- Optional: sugar to taste
METHOD
- Extract the double shot of espresso into a cup as normal, taking care to time it. Give the espresso a little swirl or stir.
- Load up a cocktail shaker with good quality ice: when making ice at home, we recommend using filtered water.
- Shake well, then strain, pouring into a chilled glass stacked with ice.
- Serve and enjoy.
AFFOGATO RECIPE
Coffee and ice cream: when things get hot, we struggle to think of a better pairing. While an affogato is often found on dessert menus, we think it deserves to be served any time of day. From a Saturday mid-morning treat to a sunny afternoon pick-me-up, an affogato is the perfect combination of hot and cold.
INGREDIENTS
- 1 or 2 scoops of your favourite ice cream
- 1 x double shot of espresso (we love Stronghold for a rich, decadent profile, and Atlas for a dessert without the caffeine)
METHOD
- Extract the double shot of espresso into a cup as normal, taking care to time it. Give it a little swirl or stir.
- Scoop the ice cream into a wide, short glass or ceramic bowl.
- Pour the shot of espresso slowly over the ice cream. Serve with a spoon and enjoy.
