Summer might seem like an odd time to talk about coffee, but it’s actually the perfect season to explore a wide array of delicious iced coffee drinks! In this post, we’ll share some of our favorite recipes from our coffee shop that you can easily recreate at home using our Bolivian specialty coffee beans.

Iced Flat White

Smooth, rich, and refreshing, the iced flat white is perfect for those warm summer mornings or lazy afternoons.

You need:

Milk (dairy or non-dairy)
Ice cubes
Double shot of espresso (or brewed using a small Moka Pot)

Instructions:

Use a clear glass for a stylish presentation. Add one large or two smaller ice cubes.
Pour in your preferred milk (we recommend around 200ml for a double shot).
Pull a double shot of espresso into a separate shot glass or espresso cup, then pour it over the ice cubes and milk. Pour at a moderate speed for the best mixing and visual effect.

Our coffee recommendation: Iapar Natural (morning) or Geisha Peaberry (afternoon).

Aerocano

The home barista’s answer to nitro coffee! This cold, fluffy recipe is as close as it gets to the original, but you can prepare it on your espresso machine!

You need:

Double shot of espresso
Cold water
Ice cubes

Instructions:

Add 120 grams of ice cubes and 100 grams of cold water into a large milk pitcher.
Extract a double shot of espresso directly into the pitcher.
Steam the mixture for 15-20 seconds with your steam wand, aiming for a fluffy texture. Ensure the pitcher stays cool.
Pour into a glass filled with more ice cubes and enjoy!

Our coffee recommendation: Geisha Peaberry.

Ice Drip

Our favorite cold filter coffee method that outshines traditional cold brew with its immediate preparation and vibrant acidity.

You need:

Filter coffee beans
Manual pour-over setup
Ice cubes

Instructions:

Rinse your paper filter in a separate vessel to avoid heating your brewing carafe.
Place 5-6 ice cubes into your brewing carafe.
Brew your pour-over coffee directly onto the ice.
Prepare a glass with one large or 2-3 smaller ice cubes.
Pour the brewed coffee into your glass, retaining the ice cubes in the carafe to prevent dilution.

Our coffee recommendation: Natural processed filter coffee like Maragogipe or Bourbon.

Cascafresco

A delightful non-coffee option made with coffee cherry skin, also known as cascara. This drink is a refreshing mix of iced tea and alcohol-free aperitif, perfect for hot afternoons!

Ingredients:

Coffee cherry skin
Cold water
Ice cubes
Tonic water

Instructions:

Prepare a cold brew with 60 grams of cascara and 600 grams of cold water in a cold brew carafe.
Let it steep for 24 hours in the fridge. Remove the cascara, and the brew can be stored in the fridge for a few days.
Fill a glass with one large or 2-3 smaller ice cubes.
Pour in 2/3 cascara cold brew and top off with 1/3 tonic water.

Enjoy these simple, quick, and refreshing coffee-based drinks all summer long!