How to Make Cold Brew Coffee | My Top Picks For The Best 5 Cold Brew Coffee
There’s a lovely simplicity to an iced latte which is why it’s such a refreshing option on a steaming hot day. Most iced lattes in cafes are served in a tall glass, so get your hands on one of these if you can. This one is just under 9 fluid ounces or 250ml. You’ll need 6 fluid ounces or 180mls of cold milk and a handful of ice cubes.
Pour the milk into the glass and drop the ice cubes in. Next, pour freshly roasted beans into the hopper and grind between 18 to 22 grams into the portafilter. Feel free to use a scale if you want to be more precise. Give the portafilter a few gentle taps like this to settle the grounds before tamping on a nice level surface. The most important thing is consistent pressure each time and to visually check the tamper is level.
Use the razor tool after tamping to ensure you have the correct dose. It precisely controls the height of the tamped coffee, a critical variable. Place the portafilter firmly into the group head, then extract the double espresso into a small jug or glass. As this is a double shot, I’m looking for an extraction time of around 30 seconds. What we’re looking for is a flow that looks like warm honey and a cream topping of pure black coffee.
All that’s left to do is pour the hot espresso over the milk and ice and give it a swirl to blend it together. Enjoy.
Iced Cappuccino
I’m going to show you how to make the iced version of my favorite drink, a traditional cappuccino. So we’re going to steam some milk just for the foam, and we’re going to pull a double shot of espresso with a little bit of cold milk and the foam over ice. 1st, we’re going to start by grinding the beans. Then we’re going to take our dry, preheated port filter and do some coffee, and give it a nice firm tampa. Make sure there are no grinds along the edges.
Now, we’re going to steam our milk for our foam. I’m going to just remove the froth enhancer today. I’m going to get nice silky foam. Go purge the water out of the steam wand first, so just turn it to the on setting.
And as the milk starts to rise because the foam is being created, you’re going to have to pull your pitcher down with it. Stay right on the surface of the milk. Always remember to clean your steam wand right after you use it.
So now we’re ready to pull our espresso. Going to take our port filter, insert it, and put it into the locked position. Take our preheated cups to attach the espresso, and we’ll hit the double shot. So because we’re working with the hot foam and the hot espresso, we’ve got to be very delicate with the ice.
Give the foam a little stir, and we’re going to spoon it on top and cool it off with some milk. And we’ll get some espresso, some more foam. The most important part is the foam because we want to replicate the traditional cappuccino ratio. We’re going to finish it off. And there you have it, the perfect summer cappuccino.
Iced Americano
I’m going to show you how to make an iced Americano. The process for this is almost identical to the hot Americana, in that we’re going to pull the shot into the small cup here and then transfer it to water. Now instead of hot water, we’re just going to be putting it over some cold water.
Now you can do this, any size you want. Traditionally at a cafe, it would be around 16-16 ounces. I like drinking them a little bit smaller, so I’m just going to do that. So I’m going to start off by pulling the shot and getting that ready. Okay.
So we have the espresso ready. It looks delicious. And just pour that over the cold water. And then finally, add the ice. It’s kind of swirling around to get it cold. And that’s an iced Americano.
Iced Mocha
I’m going to show you how to make an iced mocha. What you will need for this is some chocolate. I like something that’s not too sweet, a good high quality, maybe single origin cocoa.
And I put a little bit of hot water in there to make it syrup. Next, just some cold milk, and then a good shot of espresso. So I’m going to get that espresso ready. So as that shot was pulling, I added the milk to the chocolate, and I’m just stirring it together.
Now this right here is just chocolate milk. So once we add the espresso to that, that’s what makes it mocha. And stir that up some more, and then just add the ice. Give it a little stir. That is a nice mocha. A favorite drink of many baristas over the summer, though they probably won’t tell you that.
Freddo Espresso
You have to try this today. 101 ways to enjoy coffee at home brings you a magical and refreshing beverage, the Freddo espresso. Grab a cocktail shaker and add sugar to taste, or none at all. Pour 2 freshly extracted espresso shots. I prefer a fruity roast for this recipe.
Then finish by adding enough ice. Shake it thoroughly to get the frothy magic. Once it’s ready, grab your favorite cup. Add a little bit more ice and pour your stunning and sophisticated Freddo espresso. It’s simply beautiful. Greeks surely know how to do it.
