This glorious heatwave is lifting everyone’s spirits but it does mean we need to get creative with our food, drinks and summer appropriate snacks.
Melting in the sunshine doesn’t mean you have to forgo your favourite coffee.
Cork’s top barista Alex Bruce, barista at Soma Coffee Company, Cork City’s leading coffee company, cafe and wine bar. Speaking to RSVP Live Alex says it’s all about the coffee: “The key to any good coffee is freshly roasted and freshly ground and the best place to get this is at a specialty coffee shop. You should talk to the barista and they will put you straight”
“Personally I like Brazialian coffee but I recommend South American coffee for iced coffee as it is more full bodied and chocolaty, and it’s a bit sweeter.”
“What you want is a ratio of one part coffee to seven parts water. Pop your coffee and boiling water into your French press. Stir the coffee to make sure it’s all saturated, then add the cold water and cap it. Pop it in the fridge for 12-24 hours. When you come back you’ll have a delicious cold brew that will last sealed in the fridge for up to five days”
“You can drink it straight or add water or milk and ice. You can add milk or sugar syrup, but don’t add in sugar granules because they won’t dissolve in cold water”.
“If you are adding some milk, you can go for Oatly barista oat milk, or Alpro barista milk if you can’t get that.”
Mix up your iced coffee by adding some tonic water to your cold brew, or make it ‘Irish’ by giving it a shot of Baileys.
“If you want to blend it into a frappe, you blend the coffee with the milk and it will make it frothy”
To make sugar syrup mix equal measures of boiled water and sugar – 50 grams of sugar and 50mls of boiled water. “Let it cool and use it to sweeten if you wish”
One thing you definitely shouldn’t do when making an ice coffee at home, according to Alex, is reach for the instant.
“Using instant coffee, definitely don’t do that. It’s all about good quality coffee. And making the coffee with boiled water is another mistake.”