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