September 28, 2021

rubbedindetroit

Qualified food specialists

How to make a cafe-quality iced coffee, at home

2 min read

Missing your favourite barista while WFH? Quench your cravings with this easy at-home iced coffee recipe from barista extraordinaire, and Nespresso’s Australian ambassador, Mitch Monaghan. 

I often hear from people that making a good iced coffee at home seems intimidating. However, the truth is, this is one of the easiest barista recipes to master. It can be as simple as three steps: ice, coffee and milk (or water)!

Each country of origin and degree of roast influences the coffees profile – for example, a lightly roasted Arabica from Colombia will be incredibly acidic, whereas a strongly roasted Arabica from India will be very bitter.

Now, let me be clear, not all coffees are meant to be chilled and served cold. The country of origin, roast degree and grind size all impact the profile of the coffee and even determine how best to drink it.

With that in mind, we’ve spent the past five years perfecting that very formula of origin, roast and grind for coffees that are at their best when served over ice.

So without further ado, here’s my go-to recipe for iced coffee:

Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.

At-home iced coffee

Prep time: 2 minutes

Serves: 1

Ingredients

100ml dairy milk

4 large ice cubes

Nespresso Barista Creations, Ice Leggero capsule

Method

1. Add the ice and milk into a tall glass.

2. Extract the Double Espresso (with a machine) in the glass and stir to combine with the milk.

3. Add a drop of sugar syrup if you like your coffee with a touch of sweetness.

Tips for at-home coffee

When it comes to making a cafe-quality coffee at home, I have a few tips:

1. Make sure you are using the best possible ingredients. Remember that not all coffees are at their optimum when cold, so choosing Nespresso’s latest Barista Creations coffees, made for ice, is an ideal way to guarantee you are getting a great tasting beverage.

2. If you are using a large glass, it is all about ratio. Using a Double Espresso for your iced coffee will mean more coffee to hold up against the milk which will guarantee you a full-bodied iced coffee.

3. Use large, good quality ice and a lot of it! Remember that your coffee is hot and it needs to chill fast. Using small pieces, or even crushed ice, will melt instantly and return to water which will dilute your iced coffee. Use large ice cubes that nearly fill your glass – this will ensure the coffee chills before it can melt the ice too much and offer the added benefit of keeping your iced coffee colder for longer.

Mitch Monahan is an experienced barista and the Australian and New Zealand ambassador for Nespresso.

Copyright © All rights reserved. | Newsphere by AF themes.