When the mercury rises, we’ve got some great ideas for refreshing coffee drinks to keep you fuelled throughout the summer.
Iced Latte is a classic that’s easy to prepare and never disappoints!
We suggest using Emporium Caturra Microlot from Panama (19g/35ml/25s/27g) or
Equinox (18g/40ml/25s/27g) as they both taste great with milk.
To give you the best tasting drink, we recommend you use ice cubes made using filtered water.
- Place 4 ice cubes in a 7.5oz latte glass
- Pour double espresso over ice – suggested coffees:
- Top up with 4oz of cold milk
Let us know which coffee is your favourite for serving chilled – tweet us at @unionroasted
What’s the most difficult thing about this drink? Remembering to make ice. (Filtered water only, please and thank you.)
Espresso over ice
Our suggestion for the most delicious sensory encounter via espresso over ice….
Los Lajones Geisha, Panama (calibration notes 19g/24s/28g/30-35ml/93C)
Sitio Santo Ambrosio (FAF) 347 microlot (calibration notes 20g/25s/30g/40ml/92C)
Los Lajones Panama Caturra Natural
- Place 2 ice cubes in a 3.5 espresso glass
- Pour double espresso over the ice – suggested coffees:
- Serve in 3,5oz espresso glasses
You could also try the classic dessert, affogato. It means “drowned” in Italian, and you do just that – drown a scoop of best quality vanilla ice-cream in a shot of espresso. Enjoy!
We’d love to see pictures of your espresso over ice, tweet us at @unionroasted
You might see in some of our blog posts that we give some technical details about brewing and suggestions for how to recreate what we’ve determined is the ideal brewing ratio, here in our cupping lab.
Of course, it’s always down to your personal taste and we encourage you to experiment with brewing, and to tweak all the parameters that we mention here to make the end cup for you.
Here’s an explanation of what the numbers mean.
Los Lajones Geisha, Panama (19g/24s/28g/30-35ml/93C)
19grams = weight of ground coffee you put in the portafilter
25s = the time it’s extracted for , in seconds so the amount of time that water is flowing through the packed coffee
27g = Weight of the final drink
35ml = volume of the final shot
93c = the optimum water temperature
Your brewing method might allow you to adjust some or all of these variables, however many we encourage you to have a go!
The Classic Espresso Martini was created in 1983 by bartending legend Dick Bradsell in London following a request from a customer for a drink which would “wake her up and …’mess’ her up”. UK Coffee in Good Spirits Champion of 2014, David Jameson, tells us all about this quintessentially elegant cocktail!
Adapted, experimented with and modified over the years, this classic cocktail is worthy of a revisit (or two, or three…)
I like to use Absolut Vodka for its single estate wheat which is used as a basis for distillation. I like the way this mirrors my preference for single estate coffee! It is neutral on the nose with just a touch of cereal aroma. It is a light dry vodka with very light hints of caramelization and a mellow, sweet but short finish.
I pair this with Kahlua for its 100% Shade-Grown Arabica from Veracruz, Mexico. It grows alongside the sugar cane from which the spirit is distilled. The coffee is combined with 7-year aged sugar cane spirit and bottled to create a liqueur with a sweet, fresh coffee flavour.
What coffee to use? The relative neutrality of the spirits gives my espresso room to shine. Los Lajones Natural Caturra Microlot (Panama) is a sweet, fruity coffee with flavours of strawberry, chocolate, cream and orange. In order to get a good crema on the finished cocktail you need to use coffee within 3 weeks of roasting.
Make a ristretto, using 23g of very finely ground coffee and pour the shot for 30 seconds to yield around 45ml, and approx 35g finished espresso. In a mixing glass, add
- 50ml Absolut Vodka
- 10ml simple syrup (50/50 sugar & water)
- 15ml Kahlúa Liqueur
- Los Lajones Ristretto (prepared as above)
- Top with ice
- Seal with shaking can and shake vigorously until the can is cold and showing condensation
- Split the shaker and double strain using a Hawthorne strainer and a sieve
- Garnish with 3 coffee beans, split side up
- Serve immediately
Thanks Dave! Check out his award-winning Orange Custard Martini recipe too