If you’re one of those people who work in an office where the ambient temperature resembles that of an Inuit’s igloo then you’ll have no problem with getting your daily fix in its regular form. For those that find themselves in the sweltering summer heat, a hot cup of coffee isn’t always particularly appealing. An iced coffee is the obvious solution and to ensure that you get it right, here is a little info from Espresso Lab’s Jeremy Papier.
This recipe is for Espresso Lab’s White Ice. Using natural sweetener instead of sugar ensures that the flavour of your coffee is not overpowered and you can play around with the ice and milk measurements to suit your taste. This recipe is shaken not stirred, er, blended. Just throw it all in a shaker, do a little shimmy, shimmy and you’re done.
A double shot of espresso
One and a half handfuls of ice
If you don’t have an espresso machine or moka pot, an overnight cold infusion using a French press is the way to go. Jeremy suggests using 30 grams of coffee to half a litre of cold filtered water. Plunge the coffee immediately once you’ve added the water and leave it in the fridge overnight. Although this method demands a bit of a wait, it produces a cup that is less acidic and much sweeter than its heated counterpart. If possible, use an African single-origin, they’re said to be the best choice for a cold infusion.