Iced coffee with coconut milk, lemonade or cream - here you will find basic recipes and more exciting variants!
Classic black iced coffee - three ways to brew iced coffee
ICED COFFEE AT KALITA
15 g coffee (slightly finer than filter ground)
1.5 dl water (approx. 96°)
100 g ice cubes
Moisten the filter in the filter holder and pour away excess water. Place the coffee in the filter holder. The grinding degree of the coffee is slightly finer than filter ground.
Fill the jug with 100 g ice cubes. Brew the hand brew as normal, but use a little less water than usual and take some pouring breaks during the brewing process. The pouring time should be about 1:30 min.
ICED COFFEE ON HOPPERS
60 g filter ground coffee
20 g sugar
Coffee maker
400 g ice cubes
Fill the filter holder with coffee. Sprinkle 20 g grams of sugar/alternative sweetener over the coffee (can be omitted). Fill the serving jug with ice cubes before brewing. Fill the water container with 6 dl of water. Brew the coffee over the jug filled with ice. Serve the pre-brewed iced coffee in a glass with ice cubes.
ICED COFFEE ON AEROPRESS
18 g filter ground coffee
1.5 dl cold water
100 g ice cubes
sugar brine (can be omitted)
aeropress
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.
For a fresher brew, you can omit the sugar brine. Sugar brine is easily made by stirring one part sugar into one part boiling water.
Iced coffee with a summery coconut flavour
2.5 dl black iced coffee
isbiter
0.5 dl coconut milk (light version)*
Make black iced coffee using a hand brewer or funnel - see recipe further up. Fill a glass with ice cubes and pour over iced coffee. Leave room for coconut milk. Slowly pour the milk onto the top ice cube to create a layered drink. Flavour with more coconut milk if desired.
*It is important that you use a light coconut milk as a fattier variant will separate and become grainy.
Tip: You can experiment with different types of milk. If you want a sweeter brew, you can add sugar to the filter holder along with the coffee or sugar brine to the finished iced drink.
Tade lemonade - a refreshing iced coffee
2.5 dl black iced coffee made with Sommerkaffe Tade, Ethiopia
Lemonade (preferably sparkling)
Isbiter
Garnish (optional)
Make black iced coffee using a hand brew or funnel - see recipe further up. Fill a glass with ice cubes. Fill 60% of the glass with lemonade, then pour iced coffee into the glass.
Tip: Feel free to use lemon and rosemary as a garnish.
We recommend Ethiopia - Tade for this recipe. This is a delicate and refreshing coffee with a floral aroma of jasmine and lemon balm. It has a flavour of bergamot, citrus and honey, making it an excellent match for tart lemonade. If you don't have this, we recommend another fresh and fruity coffee from Africa.
Con panna al freddo - a rich classic
10-12 large ice cubes
1 double espresso*
2 cl sugar brine
A little cream
2 shakers, one for coffee and one for cream
*If you don't have an espresso machine at home, you can brew in a mocha pot or make a strong brew on the Aeropress.
Place the ice cubes, sugar brine and pre-brewed espresso in a shaker. Shake the espresso and ice vigorously and pour over a glass of ice cubes. Top with cream that you've shaken (or whipped) to a fluffy but still liquid consistency. Slowly pour it onto the top ice cube to create a layered drink.
Tip: you can sprinkle some espresso, cocoa powder or grated nutmeg as a garnish. Optionally, you can squeeze some orange zest on top for extra flavour.
