3 Amazing Summer Time Coffee Drinks for the August Issue of The Roasters Pack

One step outside and you it hits you.  You can practically taste the humidity. Ah; summer time in Canada: When the nation of ice hockey turns into a sauna.

Canadian clichés aside (eh), we’ve got some incredible coffee solutions for you that are quite tasty!

They pair quite well with the August issue of The Roasters Pack, so break out your coffees and let’s get brewing!

First off, the iced take on a classic brew – Iced coffee with an AeroPress.

One of the recipes we’re quite fond of is a new one to us as it was featured in the August Issue of The Roasters Pack.

AeroPress Iced Coffee Coarse Ground

It’s by our good friend Felix Cha who is the lead roaster at De Mello Palheta. This recipe is for an Inverted AeroPress which is dialed in for the washed YirgZ they’ve roasted.

What you’ll need:

  • 170 grams of water at the temperature of 190º Fahrenheit(or 88º Celcius)
  • Ice!
  • 22 grams with a coarse grind (about what you would use for a French Press)
  • An Inverted AeroPress
  • A Scale

 The Steps:

  1. Preheat AeroPress chamber with hot water and wet the filter to remove any paper taste.
  2. Add coffee into the inverted Aeropress and pour 170 grams of hot water
  3. Give it a gentle stir and wait for 30seconds
  4. Add 35 grams of ice cubes into AeroPress
  5. Push down the ice cubes and gently stir
  6. Wait until the 1:30 mark, close the lid, invert and push down the AeroPress for 30 seconds
  7. Serve over ice and enjoy!

AeroPress Iced Coffee Coarse Ground

Note: The more ice you add, the more diluted it will get. However, this coffee is brewed at a strong ratio of 9.3 grams of water to 1 gram of coffee, so feel free to liberally add ice to get it close to a normal ratio of 16:1.

Don’t have an AeroPress?

We’ve got an amazing recipe here with a V60 for you here.

How about Iced Cream Coffee? The coffee take on Affogato!

That’s right – add vanilla ice cream to your coffee... We’re enjoying the Catalogue #20 from the August issue with this recipe!

Here’s what you’ll need:

  • Chemex or Hario V60 & Filters
  • 600 grams of Water at 192 F
  • One Scoop of Vanilla Ice Cream
  • 38 grams of finely ground Coffee. Try the Catalogue #20!

Iced Coffee Chemex

 The Steps:

  1. Rinse the V60/Chemex and filter with hot water to remove any paper taste that the filter may have & to heat the vessel.
  2. Remove filter and put in one scoop of your favourite Vanilla iced cream into the chamber of your Chemex or your V60 brewing carafe.
  3. Put the filter back on the Chemex, place ground coffee in the filter (38g)
  4. Pour 100g of water for the first 45 seconds
  5. Continue to pour 500g of fresh water over your 6 cup Chemex
  6. 3 minutes later, dispose of the filter
  7. Pour & enjoy the full bodied beverage!

The vanilla pairs impeccably with the peanut butter & chocolate notes. It’s a perfect post dinner coffee desert.

What else? You can't forget Cold Brew!

Cold brew is really quite interesting. The coffee brews over a long period of time, and as a result the taste profile of the brew takes on something quite different than a regular cup of coffee.

We asked Felix Cha from de Mello Palheta, and he described it as this:

Cold brew has its own unique taste which I like to say as "flat coke but coffee version.”

What you need:

  • 1.1L of cold filtered water
  • A Hario Cold Brewer known as the Mizudashi
  • 110 grams of freshly roasted coffee – the August issue featured coffee by Bows & Arrows, Finca Tulo, works incredibly in cold brew as the chocolate cake notes dominate the body, but the fruit leather & dried pineapple sweetness kick in on the finish and balance the coffee out.

The filtered water is pretty important – coffee is 98.5% water, so using bad water might not bode so well for the final outcome of your coffee.

Step 1: Grind the coffee and pour it in the Mizudashi. The grind should be between medium and coarse, a bit finer than you would for a French Press.

Step 2: Pour in the 1.1 litres of water. It takes a bit of time for the water to saturate and get through all the coffee grinds.

Wait 12 hours!

Cold Brew Mizudashi

Step 3: Take out the coffee basket & pour the cold brew into a cup with ice!

We like to add ice to ours as the ice melting adds an interesting dynamic to the taste (and the temperature, of course!). However, feel free to drink it straight for a strong cup of coffee if that’s what you prefer! It is a coffee concentrate though, as you may have noticed that the ratio is 10 parts of water for every 1 part of coffee (as opposed to the regular ratio of around 17:1), so the ice helps bring it closer to a ratio our taste buds are more familiar with.

Step 4: Enjoy!

It’s also interesting to point out that it can last about a week after brewing. We throw ours in the fridge after we’re done brewing. 

Here's the recipe in video form: 

 

3 creative drinks for 3 eclectic coffees of the August issue. What do you think? Which one is your favourite summer time drink? What did you do to get creative this month?


The Roasters Pack Staff
The Roasters Pack Staff

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