We all know that an iced coffee is a summer staple. Here are some tips from Adelaide chef, Poh Ling Yeow, to make a quality iced coffee in the air-conditioned comfort of your home.
Tip #1: For a refreshing Summer alternative, top up your coffees with ice and mineral water instead of milks.
Tip #2: Use alternative sweeteners like honey or maple to add depth of flavour as well as sweetness.
Tip #3: Garnish with fresh herbs like mint and basil to add a botanical note to chilled coffees.
Tip #4: When designing your recipes, think of flavours that complement rather than dominate the flavour of the roast. Cinnamon, cardamom, peppers, cloves, anise and vanilla, dark berries, chocolate, citrus zest and nut oils are all suitable companions.
To best tailor for a specific coffee, make sure to taste the coffee black at room temperature to identify what ingredients might suit the flavour profile, then adjust steeping times to match the intensity of the roast.
Tip #5: if using any ingredients that won’t dissolve like whole spices, place in an infusing basket so it doesn’t leave a gritty texture in your coffee.
See one of Poh’s favourite refreshing Summer iced coffee recipes below:
Spiced Maple Latte
- Place a 2mm slice of ginger, in an infusing basket, in your glass with 1 teaspoon of maple syrup.
- Extract Starbucks® by Nespresso® Espresso Roast coffee capsule as an espresso directly into your glass.
- Stir well and infuse for 2 minutes.
- Fill glass with ice cubes and milk (or soda if you prefer).
- Garnish with a thin slice of lemon and a sprig of mint.