Campos Coffee releases Summer Haze cold brew blend

Specialty coffee roaster Campos Coffee has released a new blend crafted for cold brew, called Summer Haze.

From the way from the selection of beans to how it’s roasted and brewed, Campos says the blend is designed to excel as cold brew.

Fresh peaches and citrus were front of mind in the creation of Summer Haze. Campos says the roast delivers this “perfect baseline” to ensure delicious-ness with or without milk.

Campos has also released instructions on how to brew the Summer Haze cold brew, making three glasses, chilled overnight.

You will need:

  • 50 grams of Campos Summer Haze Cold Brew Coffee Blend – select “Cold Brew (Ground)” when ordering online
  • 600 millilitres of cold filtered water
  • 600-millilitre Hario Mizudashi cold brew pot
  • Optional: 20 millilitres (per serve) of sweetened milk (two parts full cream milk, one part sweetened condensed milk)


  • Add 50 grams of the Campos Summer Haze Cold Brew Blend into the filter basket of the Hario Mizudashi Cold Brew Pot
  • Pour in 600 millilitres of cool, filtered water
  • Place the cold brew pot in the fridge to brew overnight, or any time between 10 to 24 hours
  • To serve, pour 200 millilitres of the cold brew coffee over ice
  • For something sweet, add a splash – no more than 20 millilitres – of sweetened milk

Campos has also released two cocktail recipes – one alcoholic, one not – highlighting Summer Haze, which can be viewed below.

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