Iced Coffee Recipes

When cold, coffee changes character. Cold coffee is not just a refreshment; it's a revelation: it freezes the aromas, cuts the bitterness, and lays bare the grain's structure. There are two ways to approach cold coffee: slow infusion, or thermal shock. Each offers a radically different interpretation.

Our Summer Coffee Recipes

The Iced Latte.

The secret to this recipe lies in the order of factors and the mastery of temperatures.

To prevent the ice from diluting your drink, the thermal shock must be instantaneous.

Start by intensely chilling your container by filling a large glass three-quarters full of large ice cubes straight from the freezer. Then, gently pour in 180 to 200 ml of very cold milk (whole milk or "Barista" oat milk will provide the silky texture needed to envelop the aromas).

Extract a well-pulled double espresso (about 70 ml) and pour it directly over the milk and ice. As it falls, the hot coffee meets the icy barrier, freezes instantly, and creates that distinctive marbled look, before releasing a crisp, contrasting, and intensely thirst-quenching taste.

If you want to add a little more indulgence, you can flavor the milk with a vanilla bean or add a few ml of sugar syrup. Liquid sugar is more effective for cold drinks.

Daniela recommends preparing this recipe with coffee that has naturally fruity or acidic notes, such as our Castillo.

Cold Brew

The secret lies in patience and balance.

To prepare about 1 liter of Cold Brew

Allow about 110 g of ground coffee (with a coarse grind, like French Press or sea salt) for 1 liter of water at room temperature. We recommend low-mineralized water, such as Volvic or Evian.

But do not use demineralized water, it will not work.

Pour the water over the coffee, gently mix so that all the grounds are well moistened, then let it steep for 12 to 18 hours, at room temperature or in the refrigerator.

Filter it once using a fine sieve, then a second time with a paper or cloth filter to obtain a clear and concentrated liquor.

Then pour your Cold Brew into an airtight bottle and store it in the refrigerator. Serve well chilled, plain or over a few ice cubes. You can also slightly dilute it with water or milk, according to your taste.

The result: a refreshing, smooth, and structured drink, often with more chocolatey notes, sometimes slightly woody, with a beautiful long finish.

For this preparation, Daniela particularly recommends the Gold Catuaí, whose aromatic precision expresses itself remarkably, even when cold.

The Espresso Tonic

Fill a large glass with ice cubes, then pour in about 15 to 20 cl of a quality tonic, not too sweet and with fine bubbles.

Then prepare a freshly extracted espresso (about 30 to 35 ml).

Gently pour the espresso over the ice cubes and tonic to preserve the different layers and effervescence. Stir lightly before tasting.

You can add a thin slice of orange, a lemon zest, or a few berries to complement the coffee's aromas.

The result: a lively, refreshing drink, where the bubbles add a new texture and the coffee aromas gain brightness and length.

For this preparation, Daniela particularly recommends the Heirloom. Its aromatic precision, its floral and fruity notes pair perfectly with the tonic's freshness.

The Affogato

To prepare a classic Affogato

Place a generous scoop of vanilla ice cream in a bowl.

Then prepare a double ristretto, and immediately pour it over the still very cold ice cream.

The ice cream gradually melts on contact with the coffee, creating a creamy texture where sweetness, intensity, and aromatic length mingle.

Daniela recommends Carbon, an intense blend, spicy and floral, enhanced by notes of chocolate, vanilla and caramel.

For a more gourmet version, you can replace the vanilla ice cream with a salted butter caramel ice cream.

The Shakeratto

To prepare a Shakerato

Prepare a well-pulled double espresso.

Immediately pour it into a shaker filled with ice cubes.

Add 25 ml of orgeat syrup (or a simple sugar syrup if you prefer a more classic version).

Close the shaker then shake vigorously for about fifteen seconds.

Strain using the shaker's built-in sieve, to retain the ice cubes, then pour directly into a very cold glass.

The secret of Shakerato is not just the ice, but the energetic gesture that creates a natural foam, a signature of this Italian preparation.

Daniela particularly recommends Outrenoir, whose deep notes of vanilla, licorice, and cinnamon pair perfectly with the sweetness of orgeat.

For a slightly alcoholic version

Add 30 ml of Cointreau or Amaretto before shaking.

With Saudade, Cointreau brings a delicately fruity freshness.

With Outrenoir, Amaretto extends the almond notes and reveals all the indulgence of the blend