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.
Iced coffee with Aeropress
Here is our recipe for iced coffee on Aeropress. The recipe is enough for 1 glass.
You need:
- 18 g filter ground coffee
- 1.5 dl cold water
- 100 g ice cubes
- sugar brine (can be omitted)
Pour the coffee into the Aeopress and start the timer as you pour the water. Stir well and switch on the plunger. Let it steep for one minute before pressing the coffee over a glass with ice cubes.
If you want to sweeten your coffee, you can pour a few drops of sugar brine over the ice cubes before brewing. Sugar brine is easily made by mixing sugar and freshly boiled water, which you cool and pour into a suitable bottle.
Cold brew coffee
Cold brew coffee is easy with the Dripster Brew Jar, a glass container with a metal filter and lid.
Use ground coffee for the press pot and calculate between 7-10 g of coffee per dl of water.
Here's how you do it:
- fill the glass with 8 dl of fresh, cold water
- pour ground coffee into the filter and place it in the glass container.
Replace the filter slowly so that the water does not run over the edge. It's important that you add water first, and not pour water through the coffee and filter.
- screw on the lid firmly
- give the glass container a little "shake" to make sure all the coffee is moistened
- put it in the fridge overnight
Brewing time is 14-16 hours. When the brew is ready, remove the filter. Anything you don't drink straight away can be stored in the container in the fridge for several days.
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.
