Our trio of summer coffees have been handpicked precisely because they are also perfect brewed as iced coffees and have flavours that suit the season. You can choose between a fresh, fruity or full-bodied flavour profile from three of the world's best growing regions.
Ask for Solberg & Hansen's summer coffee at your nearest coffee retailer or find them at sh.no.
Enjoy brewing and good luck.
Iced coffee in a coffee maker
When you make black iced coffee in a funnel, you replace some of the water with ice cubes.
Here's how you do it:
- Place 50 grams of filter ground coffee in the filter holder
- Fill the coffee flask with 200 grams of ice cubes
- Sprinkle 10 grams of sugar over the ice cubes (can be omitted)
- Fill the water tank with 5 dl of water
- Brew the coffee over the flask filled with ice cubes
- Attention: Remove the flask from the plate on the funnel as soon as the coffee has been funnelled.
- Stir the flask to dissolve the last of the sugar and ice cubes that have not melted
- Serve in glasses with fresh ice cubes
This recipe yields approx. 7 dl iced coffee, enough for four small glasses or two large ones.
This is a basic recipe that may vary depending on the region and type of coffee. Experiment with the amount of coffee and water until you get the flavour you like best.
Hand brew over ice cubes
Hand-brewed iced coffee is based on the recipe you normally use, but you replace some of the water with ice cubes.
Based on a small Kalita brew (250 g), the recipe is as follows:
- 15 g of coffee
- 100 g ice cubes
- 150 g freshly boiled water
Fill the flask with ice cubes before you start brewing. The important thing when making iced coffee is to cool the coffee immediately, so brew it directly over ice instead of adding the ice afterwards.
Brew your hand brew as normal, but keep the water level a little lower than usual.
Serve the finished brew immediately, in glasses with fresh ice cubes.
Cold Brew
Cold Brew is, as the name implies, brewed with cold water. Coarsely ground coffee and cold water are mixed and brewed slowly at room temperature for 12-16 hours. The result is a soft, sweet and less acidic coffee - ideal for those who like a rounder flavour.
Recipe for Cold Brew (7.5 dl):
Cold brew coffee is easy to make at home, and you only need coffee, water, and a large container with a lid or cap, such as our Toddy Go Brewer.
Here's how you do it:
- Grind the coffee finely, light roast coffee (boil-ground) in the filter. Measure out 75 grams of coffee for 7.5 dl of water (100 grams per litre).
- Set the filter in the brewer and pour in 7.5 dl of cold water.
- Stir so all the coffee is moistened before putting on the lid.
- Let stand at room temperature for at least 12 hours, maximum 16 hours.
- When the brew is finished, lift out the filter. Let it drain for a bit before you throw it away.
- Let the brew cool. Cold Brew has a shelf life of two weeks in the refrigerator.
Cold Brew Concentrate (Espresso)
You can also make Cold Brew with espresso. This gives you a concentrated brew that is perfect for an iced latte or Espresso Tonic. This brew tastes best when «watered down» with milk or something else like tonic or lemonade.
Use 200 grams of coffee per litre of water, and follow the recipe above.
Cold brew concentrate lasts for two weeks in the fridge and is perfect for those who love iced lattes but don't have an espresso machine at home.
Tips for flavourings
There's little that beats the pure flavours of a black iced coffee. Still, it's exciting to experiment with sweetening and flavouring.
For example, a little sugar in a coffee from Colombia can help emphasise its natural sweetness. Similarly, a dash of sugar can bring out the fruitiness of an intense and fruity coffee from Kenya even more. Coffee from Ethiopia is fruity and fresh, and tastes exciting with a squeeze of lemon. You can also try it with orange. Or just a little zest. Some people also top their iced coffee with soda water.
