Iced Coffees

Posted by john 0 Comments

'Café Frappé' is actually a 'Shakerato' poured into a glass, the ice and all.

We’re almost at Mid Summer, and it is time for Iced Coffees.  We like to make it simple and use few ingredients and some basic techniques to make a handful of classic drinks. Here are our suggestions:

Shakerato

For this old italian classic we suggest using a mild and aromatic espresso, preferably an african.  We love the ethiopian ‘Wato’, but a blend of Latin America and Kenya would also give a good base.

What you need is

-a cocktail shaker

-enough ice cubes

-some white sugar

-espresso

-and a chilled smaller glass.

We make a sirup of 50% white sugar and 50% hot water, stir it till clear, and keep in the fridge.

Here’s what you do:

Have the shaker ready, and have really cold and dry ice cubes at hand.

  • pull a double shot of good espresso into a small steel pitcher.
  • add a small teaspoon of sugar sirup into the espresso (optional, but not just for sweetening: cold espresso drinks tend to be more bitter;  the sugar also adds to the frothy créma of the drink)
  • have the ice cubes into the shaker, 2/3rd full
  • hastily pour the espresso over the ice
  • quickly put on the lid of the shaker
  • shake rigulously for 10 seconds
  • take off the small top lid of the shaker
  • strain the frothy brew into a small glass, leaving the ice cubes behind.
  • add a straw, serve immediately with napkin, spoon and a glass of water

A darker roast will not do in this case, and mind the amount of sugar (too much will kill it).

Café Frappé

The french classic is prepared in a myriad of ways, but we like to keep it simple:

Follow the Shakerato receipe above, but serve in a tall highball glass, and when pouring, take off the lid of the shaker and pour it all gently into the tall glass. Add a (longer) straw. Garnish with a zest of lemon or orange for that refreshing air.

The greek frappé is the iced coffee many of us remember from sunny Greece: it is prepared using Nescafé instant coffee and cold water, ice cubes and sugar, a shaker as above, or, if lazy or busy, a blender. Do as above, but shake longer to get that amazing thick froth.

The Frappé is often served with cold milk, sirups or whipped cream.

We prefer the simple classic: no fuss, let the good coffee shine through.

Serve on a saucer, with a long spoon and a napkin (the glass will get wet).

Affogato

'Affogato' -in italian; 'drowned'

This one is also easy to make: a ball of vanilla ice cream with an espresso!

Here’s what you need:

-a small, chilled glass.

-good vanilla ice cream (not deep frozen: it has to be soft enough for scooping)

-good espresso  🙂

Here’s what you do:

  • scoop a nice, round ‘golf ball’ of ice cream into the chilled glass
  • prepare an espresso, put the glass directly under the spout
  • pull an amazing shot, direct the pour over the ice
  • put glass on a saucer with napkin and spoon, plus a glass of water
  • serve with a warm smile.

Caffè con ghiaccio e latte

(literarily: coffee with ice cubes and milk)

This one is also one of the old classics, and easy to make.

Here’s what you need:

-a tall highball glass

-ice cubes

-cold milk

-an espresso shot

-(optional) white sugar sirup

  • fill the tall glass with ice cubes almost all the way
  • fill the glass with milk until 2 – 3 cm from rim
  • steam milk to make a little milk foam
  • pull an espresso shot into a small steel pitcher
  • (optional) add half a teaspoon of sugar sirup in the espresso, stir
  • spoon milk foam to fill the glass
  • pour the coffee gently into the milk foam á la latte macchiato
  • serve on saucer with napkin and straw -and a glass of water

You might use the same receipe to make a smaller version á la cappuccino freddo.

Cold Coffee

Another way to serve really good cold coffee, is to brew a filter coffee and chill it:

We would recommend an african or latin american coffee more on the floral, citric side, like Kenya or Ethiopia, and brew it the way you normally brew your filter coffee

'Chemex', a pour-over technique favoured by many coffee enthusiasts

The challenge is to perfect the brew so that when it is chilled, it is transparent.

We like to make a basic brew, sweeten it a tiny bit with sugar sirup while hot, and then leave the brew to cool in room temperature before putting it into the fridge.

Here’s what you need:

-for 1 litre of coffee: 65 – 70 grams of filter ground mild roast coffee

-two teaspoons of sugar sirup

-a glass water mug (avoid plastic), preferably one with a lid

Here’s what you do:

  • brew 1 litre of filter coffee, preferably an african or from Latin America; floral and citric notes will taste amazing in this serving.
  • add two teaspoons of sugar sirup (it is not suppose to be sweet, just mild)
  • stir gently
  • cover with lid, leave in a colder spot (but not in fridge yet; it might get a muddy colour)
  • when the brew has room temperature, put the mug inside the fridge
  • serve in wine glasses, no straw
  • (optional) garnish with lime or orange zest, serve on saucer with napkin
  • always serve accompanied by a glass of water

Vienna Ice Coffee

Wiener Eiskaffee: Vanilla ice cream, cold milk, espresso and 'Schlag'

This is one of the austrian classics!

Here’s what you need:

-a chilled highball glass or tall ice cream glass

-fresh, cold, alpine milk

-really good espresso

-freshly whipped cream (skip the sweetener)

-vanilla ice cream

-(optional) a couple of coffee beans, chocolate covered if desired, or whatever to sprinkle on top.

Here’s what you do:

  • scoop two ‘golf’ balls of vanilla ice cream nicely into the glass (no mess!)
  • fill the glass 3/4 with cold milk
  • pull one shot of excellent espresso (no sugar needed) into a small steel pitcher
  • pour the espresso into the milk and ice cream
  • top the glass with whipped cream
  • (optional) garnish with a few coffee beans or sprinkle with cocoa or chocolate on top
  • serve on saucer with long spoon, napkin and a glass of water

Have fun, and chill it!

 

 

 

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