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SUMMER TIME COFFEE RECIPES

Nicole K

Posted on October 19 2017

Our handy new Summer Coffee Taster Pack will give you the best coffees for each of the following beverages:

ESPRESSO MARTINI 

1 part espresso 
1 part Kahlua or Tia Maria
1 part Vodka
Optional: Add a simple sugar syrup for a sweeter taste

Method:
When choosing which coffee to use - think full flavour and lots of crema. A blend will work very well because the abundance of crema will give you optimal frothiness. Try Tropicana or Tazza Dóro. You’ll need an espresso machine and a shaker for this drink. Start with a shot of espresso over the ice, then add the Kahlúa and Vodka. Shake and strain into a cocktail glass. Tip: Shake for 10 seconds for optimal frothiness.

 

EG&T (ESPRESSO GIN AND TONIC)

1 part espresso - ideally a non-bitter profile. The floral and citrus notes of our Mexican Finca Kassandra single origin will complement the tonic.
2 parts tonic (try Capi or Fever Tree)
25ml Gin

Method:  Start with a shot of espresso over a glass of ice, top it off with 80ml tonic water and 25ml of gin.

 

COLD BREW

Cold-brewing is a simple technique of steeping ground coffee in cold water creating a concentrated syrup with a smooth, sweet and mild flavour. Make a batch to store in the fridge then add milk or water and ice for a flavoursome summer refreshment.

To Make: Combine 1½ heaped cups of medium to coarsely ground coffee with 4 cups of room-temperature water in a glass container. You can use a french press or Bodum pour over if you have one. Let the mixture sit at room temperature for 12 hours. Strain through a mesh strainer lined with a coffee filter or use the reusable Bodum filter. This mixture can be kept in the refrigerator for 2 weeks. Makes 6 servings.

To serve: Combine half a cup of the coffee mixture with equal parts water or milk. Pour over ice.

We recommend a single origin for cold-brewing. Our new Seasonal Organics is from Sumatra Blue Roca and will create a sweet and flavoursome summer beverage.

And here's one for the non-coffee drinker

BONDI CHAI SMOOTHIE

Dissolve 3 heaped teaspoons of Vanilla Honey Bondi Chai Latte in a little hot water
Add to blender:
1/2 a cup of ice
A tablespoon of plain sweetened yogurt
6 medium sized strawberries
100ml of milk
And chai mix
Blend until smooth
Serve in a tall glass and garnish with a strawberry
(Also great with Club Cinnamon and a banana)

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