Iced Coffee for Summer – by Aaron De Lazzer

iced coffee

Long, hot days with washed out Polaroid colours.
Bring it on.

Hot coffee in the cool of the morning still works. Don’t change anything. But in the afternoon what a cowboy really needs is something to quench the thirst. Something fast, cool, crisp and flavourful.

We recommend our Exotic. It’s a medium roasted coffee that delivers the necessary clarity and nuance for iced coffee excellence.

Here’s how. Brew your coffee the same way you always do but this time double the amount of coffee.
The goal? More intensity.

Use a filter brew method. The lack of sediment is essential to deliver dazzling iced coffee. No French Press or the like, please and thank-you.

To this double strength coffee add an equal volume of ice. Done and done.

To finish, garnish with cream and a couple of pumps of vanilla syrup. Be hypnotized by the beautiful white tendrils of cream cascading through the coffee. The vanilla syrup puts things over the top and the flavours get all tapioca pudding kind of yummy.

Super fast. Super fantastic iced coffee.



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