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When the temperatures rise, the craving for a cold drink is felt immediately. Good news for coffee lovers: freshness and caffeine can go hand in hand. Here are two iced coffee recipes to delight you in this summer beverage.

Making iced coffee with an espresso machine: recipe from XNUMX cups milk ice cream

TOUCHÉ mix recommended for this recipe: our barista suggests the 1967 or 1976 of Organic collection by Café Touché. These two medium roast blends produce a “full bodied” coffee in double espresso, which we will need during preparation, and which will keep its full body, even when poured into milk and ice cubes.

Preparation:

  1. In a large cup, preferably transparent for a more visual effect, pour a few ice cubes. You can put as many as you want. Keep in mind that the more you put in, the less quickly the ice cubes will melt and the longer your drink will keep its freshness.
    Tip for better ice cubes : Make them from filtered water and keep them in an airtight container to prevent them from retaining odors from the freezer.
  2. Add the desired amount of fresh milk, depending on the flavor intensity you are looking for, making sure to leave enough space to add coffee later. You can of course replace the milk with a vegetable drink of your choice, such as oat milk, almond milk etc. Finally, for a smoother effect, you can first froth your milk using your machine. Make sure to inflate it well without overheating it once mounted. Light milk froth will cool quickly on contact with ice cubes.
    Tip for an alternative to milk : replace only milk or vegetable drink with tonic or lemonade for an equally excellent and refreshing result!
  3. Prepare a double espresso on your espresso machine. For best results if you have a manual machine, see our video on basic tips for a good espresso.
  4. Gently pour your hot double espresso over your milk and ice cubes.
  5. Enjoy immediately.

Make an iced coffee with a gentle infusion method: recipe from cold brew

Fans of gentle methods are not left out and will also be able to appreciate the freshness of an iced coffee at home.

TOUCHÉ mix recommended for this recipe: our barista suggests using the 1969, a paler roast coffee with a smooth taste and no bitterness, even after a long brew. But you can also opt for the mixture 1976, more concentrated while being round in the mouth.

Preparation:

  1. Grind the coffee coarsely (coarser grind than you would usually use in a French press).
  2. Place the ground coffee in a cold brew coffeemaker. You can also use a type coffee maker Bodum or simply a mason jar. Pour the fresh water over it, respecting the following ratio: 1 g of coffee for 10 g of water. This ratio guarantees a concentrated coffee, which will hold well when diluted.
  3. Leave to infuse in the refrigerator for 6 to 8 hours.
  4. Once the infusion is complete, if you have used a mason jar, filter the liquid using a cotton cloth for example or a paper filter.
  5. If you wish, you can add cold milk or a cold vegetable drink of your choice for even more sweetness.
    Tip for frothing milk without a steam nozzle : for a light texture, froth the milk in your Bodum by quickly moving the filter up and down several times or use a manual milk frother.
  6. Serve in a tall glass.

    Enjoy immediately.

As you will have understood, preparing a good iced coffee is simple and only requires a few steps. The important thing is to choose the right coffee beans and the required grind, and you will have a tasty and thirst-quenching cup. Good tasting !

 

Want even more coffee recipe ideas? Consult our other recipe sheets!