Barista discovered the secret of the best ice coffee: espresso goes the last, the ice has to melt slowly
To prepare good ice coffee, it is important to have a well -fried coffee with tones of nuts and chocolate, fresh milk and filtered ice. It is important to make a foam made of cold milk, either the espresso, French press or other way. That foam gives a structure coffee And he highlights the aforementioned tones of chocolate and nuts, advises Matej Šerer, owner of the Coffee Shop Stow by Matej Šerer in Split, which we asked for several ideas for the preparation of fine ice coffee for summer days.
Watch the video: all the secrets of good coffee: you can cook it and – socks
01:21
Coffee
Matej is a Slovenian, who, after studying economics and various student affairs in Slovenia, fell in love with the world of coffee. He learned from the first Slovenian barista Sebastjan Pirac and then moved to Graz and Zurich, where he perfected knowledge with top coaches.
Learn first to make good ice coffee without supplements, then play with the flavors you will add
– I competed at the Austrian Championship, planned to Switzerland, but pandemic changed plans. I met my wife, we got a child and decided to continue our lives in Split, her hometown – the story of how the roads brought him to the « craziest city in the world ». For years, he dreamed of his own Specialty Coffee Shop, and in the end, with the support of family and friends, such as Stow Coffee Roasters, that dream managed to accomplish, Matthew, the owner of an extremely nice mustache, who used his caricature with this impressive sign as a trademark of the Coffee Shop.
He adds that in the shop they have several types of ice coffee, which guests adore during the warm days when they want to cool down.
And the good ice coffee you will drink with them is very secret:
The secret of good ice coffee is in a strong icebreaker that makes the ice quickly melt and dilute coffee, says Matej Sheror
– Thanks to the Japanese Ledomat, the ice freezes at -30 ° C, so that it does not melt quickly and does not dilute the coffee, so the taste remains full and rich, just right!
In the cafe, we use the Brazilian grain of Paubrasil, which is the Catuai (hybrid variety) of the natural type of arabica and use it as the first base of each of our caffeine drinks. Fresh milk in the foam highlights the nuts and chocolate tones of our Brazilian espresso, and with that we offer caramel and vanilla syrup – he says.
But if you do not have Japanese ice technology, not everything is lost. Take care of at least to procure some kind of better coffee, which has a rich aroma and smell, as the enjoyment of a cold beverage will be so bigger. In this case you do not need to overdo it with icing for an icy coffee Because the basic beverage will be sufficient to wake up all your senses and make you a more enjoyable day, say in the Coffee Shop Stow by Matej Šerer, where several recipes have been singled out for us for this myomiric beverage. To prepare Cold Brew coffee, it takes 100 grams of large ground coffee to be placed in a liter of filtered water at room temperature of about 20 degrees Celsius. Allow the mixture to stand between 20 and 24 hours, after which we strain it to get a finished, refreshing beverage ready to serve.
The Iced V60 is prepared similar to the classic filter, but with one important difference-100 grams of ice is placed in the pan that the coffee is squeezed is placed. For this recipe, 20 grams of coffee and 250 grams of filtered water are used, and the extraction takes place directly on the ice, achieving a different, refreshing taste notes, which differ from the warm versions. Dirty iced chai latte is prepared by putting 40 grams of real tea in Pitcher, 25 grams of espresso, 50 grams of ice and 200 grams of milk. Break the mixture briefly only enough to get cold foam and then pour everything into a glass glass. Finally, we decorate the beverage by sprinkling cinnamon on top.
To prepare the Freddo espresso in a cocktail shaker, put 25 grams of freshly prepared espresso and 70 grams of filtered ice. We shake everything hard until we reach a creamy texture, and then serve the beverage in a glass glass with ice addition.
Interestingly, you can get a drink of a different taste with different ways of preparing from the same coffee, so it’s not a stretch to try them in order to discover the flavors and see which one suits you best. Coffee you prepare can be a good basis for some accessories as you want – for example, to « spice up » with a little ground nut or add a ball of ice cream, so you get a dessert you enjoy after a hot summer day, but many love them without additives because it allows you to enjoy quality coffee.
Refreshing Ice Latte
Ingredients: 25 g of Brazilian extracted espresso, 250 g of cold -foam milk, 50 g of filtered ice
Preparation: Put the ice into a glass, then cold milk foam and finally espresso!
Cold brew coffee
Ingredients: 100 g of big -cooked coffee, 1000 g of filtered water
Preparation: Put 100 grams of large cooked coffee in 1 liter filtered water at room temperature of 20 degrees, to stand for 20-24 hours. After that we filter everything.
Iced V60
Ingredients: 20 grams of coffee, 250 grams of filtered water, 100 grams of ice
Preparation: The procedure is the same as a process of making coffee filter In addition to putting 100 grams of ice in Pitcher to keep the extraction directly to the ice. This procedure is achieved by a different taste of warm coffee.
Intensive Ice American
Ingredients: 25 g of Brazilian extracted espresso, 200 g filtered water
Preparation: Pitcher insert the espresso and 200 g of filtered water that we foam with a sparkle on an espresso apparatus or stick apparatus. Then serve in a glass (300 ml) with 50 g of ice.
Dirty iced chai latte
Ingredients: Chai tea 40 g, espresso 25 g, 50 g of ice, 200 g of milk, cinnamon
Preparation: Put all the ingredients in the Pitcher and warm up a little to get a cold foam. Then put everything in a glass glass and finally sprinkle with cinnamon for decoration.
Freddo Espresso
Ingredients: 25 g of espresso, 70 g filtered ice
Preparation: We put espresso and ice in the shaker cocktail and shake to get a creamy texture. Serve in a glass glass with ice.
