Want to discover something new, for the hot summer days? What about drinking an iced espresso? Here's a recipe from coffee colleagues from down-under, Pea Berrys Coffee Roasters:
- Grab a 300-350ml glass
- Add ice up to 1/3 of the glass
- Fill it with full-cream milk (if you like milk), leaving a 2cm gap at the top
- Pour a fresh double (Moving Beans :)) espresso over the top
Instead of ice cubes, you can also add ice cream, where Vanilla works particularly well.
Now, what about sugar? It turns out that the human body perceives food as less sweet at lower temperatures. In other words, the espresso will naturally taste more sour than when served hot. If you want to add sugar, remember that sugar does not dissolve that easily in your cold drink. Either add it into the hot espresso before you pour it onto the ice; or use liquid sugar.
Oh, and almond milk, soy milk, or lactose free milk work just fine too!
Enjoy the summer with a tasty coffee coming from one of our sustainable Nespresso-compatible coffee capsules, poured over a some cold ice cubes.
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Also in Our Moving Beans Blogs
There are endless flavour notes to coffee. You can practice observing these through a coffee tasting technique called coffee cupping. In order to achieve the most consistent results, the “cupper” (which could be you) needs to follow very specific but simple procedures:
After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by using a specific processing method. As already said in our last blog, there are 3 main processing methods: washed (or wet) process; dry (or natural) process and honey (or semi-dry) process.
After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are extracted by using a specific processing method. There are 3 main processing methods: washed (or wet) process; dry (or natural) process and honey (or semi-dry) process. The washed process is the one that dominates the world of specialty coffee.