3 ways to get great cold coffee

Summer is here and we love it!, but what makes summer better than a great coffee? We watched many videos and followed a lot of recipes, some good some bad some ugly… Down below you can find the 3 methods we found easy and great.

The filter.

Hot brew to cold brew – this is actually our favourite and also the quickest. We need to slightly modify your hand-brew technique. Extra points if you have a flow-control dripper like a V60 Switch. Otherwise, origami or a V60 will do.

You need:

  • 20g of light roast fruity coffee.
  • 240g water
  • 60g ice.
  • 1 Server
  • 1 large ceramic cup (300 ml – cold is better)
  • Your brewer of choice.

Step by step:

  • Grind slightly finer for more extraction, but keep the grind coarse. If your normal brew was 2:20, it should now hit 2:50.
  • Using water at 92–93 °C, do a bloom of 50 g till 40 s. Then do another pour till 130 g, then another till 200 g, and the last one till 240 g.
  • We have the coffee now—pass the liquid from the server to the cup. This will immediately decrease the temperature. Let the coffee sit for 1 minute, add the ice to the server, and transfer the liquid from the cup back into the server. Serve your glass with one of the ice cubes.

The Cold Turbo Shot.

f you love espressos, you have to try this technique. This is not your typical 2:1 28 s espresso—this is a recipe intended to brighten acidity and expose those amazing funky flavours.

You need:

  • 20g of light roast fruity coffee.
  • 1 thick glass with 30g of crushed ice.

Step by step:

  • Grind slightly fine (light roasts need a finer grind anyway), but aim for an 18 s shot.
  • Using water at 90 °C if possible. Set your glass with one of the ice cubes under the portafilter. Pull the shot until 45 g out. You can now add a splash of cold milk or just drink black. That’s it—enjoy!
  • This technique was inspired by “extract chilling“.

The cold latte.

Especially in the morning I like a nice fluffy latte—this recipe you can prepare the night before. Essentially we will brew a turbo shot espresso, then steam our milk and place it in the fridge.

You need:

  • 20g of light roast fruity coffee.
  • 1 Milk pitcher.
  • 50g of ice.

Step by step:

  • Grind slightly fine (light roasts need a finer grind anyway), but aim for an 18 s shot.
  • Using water at 90 °C if possible. Set your pitcher under the portafilter. Pull the shot until 40 g out. Now add 120 g of milk, oat or other and steam it until getting micro-foam with the coffee inside.
  • Place the pitcher in the fridge and have a good night’s rest.
  • Next morning place 50 g of ice in your glass and pour the entire contents of the pitcher. Enjoy!

What is your favourite way of chilling your coffee?