An iced coffee is the perfect drink for summer. This article provides tips as to how you can get the best flavours out of an iced coffee and includes some innovative recipes from De’Longhi.
In heightened temperatures, nothing beats an iced coffee to get your caffeine fix. The beverage has also come a long way since the days when it involved spoonfuls of sugar and whipped cream. Although, no judgment if that’s what you love!
According to Cheryl Bosworth, De’Longhi Australia’s Product Trainer, iced coffee recipes have developed as Australian coffee tastes have matured.
“Australians have become more discerning about coffee – this is indicated by the sheer number of specialty beans now widely available and the increased uptake of domestic espresso machines,” she says. “We’re also seeing a flood of cold brew options coming out, which also shows how consumer tastes are shifting. People are willing to spend on specialty ‘readymade’ options that are often more expensive than a hot coffee from a café.”
Cheryl also points out that it’s easier to make an iced coffee with the modern espresso machines, such as De’Longhi’s Maestosa or La Specialista Maestro machines.
“Both of these have been designed so that you can fit a larger cup or glass under the filter, so the coffee pours directly over the ice, providing a much better flavour profile than if you were to pour it separately later. The fresher, the better!” she notes. “Also, these machines both have settings that are suited to making iced coffee – as a general rule you’ll probably want a lighter roast than what you’re used to when drinking a hot espresso coffee because the temperature will highlight those bolder tastes, and possibly make them too intense for the cold coffee.”
Otherwise, the steps to making a perfect espresso still apply – fresh beans, correct dose, the right grind, a good tamp, and appropriate temperature. Key differences will be that your cup will not be heated, you’ll want a sizeable handful of ice instead, and cold milk is added afterwards for milky versions.
Cheryl also advises that if you are adding sugar or a flavour syrup, to add these into a cup first. In this instance, you’ll want the espresso to dissolve them while hot, so you would prepare the espresso in a separate cup first and then immediately pour that over the glass containing ice. However, other additives – such as ice cream or whipped cream – are added last.
“An Italian classic such as an affogato is certainly a welcome treat in summer!” she enthuses. “But I’d still advise on a lighter roast or bean with a milder flavour profile than a typically Italian dark espresso roast. It will likely be too strong, even tempered by the ice cream.”
Cheryl reminds home baristas that experimentation is essential too.
“Exploring is half the fun, and iced coffee is no exception. Taste is subjective, so it’s necessary to go on that journey in order to find what’s perfectly suited to you,” she says. “Although I will say that our premium machines are designed to make that journey easier on the home barista – you’ll reach perfection sooner with the Maestosa or La Specialista Maestro!”
Iced coffees can also be enhanced by ingredients such as sparkling water or tonic.
“You can also give it a good shake in a cocktail shaker, that will ensure the ice is blended well with the coffee,” says Cheryl. “I personally love using a cocktail shaker to get that amazing froth, then I like to pour it into a martini glass, as it just makes it that bit classier.”
Cheryl shared a couple of her favourite recipes for BeanScene readers to enjoy. Happy drinking!
RETRO ICED COFFEE
This recipe is prepared with the De’Longhi Maestosa machine, which has a mix carafe that is suitable for hot or cold coffees and hot chocolate. It also has coffee bean shaped ice cube trays that perfectly fit into the carafe.
The Maestosa will guide home baristas through the process on the colour screen, providing users with an understanding of how their iced coffee is made.
Step 1: Add ice to Maestosa mix carafe.
Step 2: Create a one touch espresso, pouring directly into the carafe.
Note: If you prefer sweet iced coffee add some maple syrup for a rich caramel flavour.
Step 3: Add 1 teaspoon of vanilla extract.
Step 4: Place mix carafe into Maestosa and the machine will mix the ingredients until the espresso is aerated and chilled.
Step 5: Place a big scoop of vanilla gelato in your favourite glass and pour the aerated espresso over, followed with your favourite milk.
Note: A delicious dairy free version can easily be made with vanilla coconut ice cream and almond milk.
ICED TONIC COFFEE
This recipe is prepared with the De’Longhi La Specialista Maestro, a manual machine that has automatic options and easy-to-use settings to help home baristas achieve iced coffee perfection.
Note: With a simple recipe like this it’s important to use both an exceptional quality coffee and tonic to ensure the flavours are pleasing. Also, please note this recipe uses a lower varying pressure to create a milder flavour black coffee and as such is suited only to the La Specialista Maestro machine.
Step 1: Select the Maestro’s delicious recipe option: ‘Coffee’. This uses lower variable pressure to create a clean, mild flavoured black coffee. It also combines with the lowest temperature profile, No. 1.
Step 2: Pour the perfectly extracted coffee over ice. For the best results, place your cup filled with ice directly under the coffee pourer.
Step 3: Top the chilled coffee up with tonic water and enjoy a sparkling iced coffee!
Note: To “class it up”, Cheryl recommends pouring it into a martini glass or brandy balloon.
Find your perfect De’Longhi coffee machine by visiting this website link.