Cold coffee: so hot right now. (There, we said it.) Hot coffee, we love you too, forever and always. But even the die-hard, year-round hot coffee drinker must admit that there’s an undeniable appeal to the cloud-like froth of a cold foam or the alluring layers of an espresso tonic. We’re not here to convert you—only to politely posit that iced coffee can be a compelling base from which to have some fun (and maybe even get a little fancy).
Though the height of summer doesn't immediately evoke "layering season," the luscious layers on these dressed-up, chilled-out coffee recipes might be enough to change our minds. Cue this summery take on the Einspänner and a riff-friendly Cold Foam Coffee. Though these coffees are stunning enough to impress your friends and intimidate your enemies, they're both actually quite easy to make. Perfect for whipping up on a lazy summer weekend, or weekday, or whenever you darn well please.
| Flash Brew | |
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Ingredients: 30g coffee, ground on the slightly finer side of your usual pour over Total ratio = 1:15 coffee : water Yield: 15.8 oz. of brewed coffee
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Method: Add ice to your coffee carafe or other server. Bloom with 50g water, using small circular motions to evenly wet the coffee grounds. |
Note: sure, you can opt for cold brew here, but hear us out. We prefer the flash brew method because hot water is simply better than cold water at extracting the flavor of coffee beans, leading to a more pleasant experience in the cup. But if you have a cold coffee method you really enjoy, hey – you do you.
Got your iced coffee? Time to make some drinks!
Summer EinspännerMakes 2 servings |
Cold Foam CoffeeMakes 2 servings |
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Ingredients: - roughly 16 oz. iced coffee (Our recommendation: Ovidio Garcia Natural to give this drink a hint of fruitiness, spice, and a pleasant "booziness") First, prepare the cream layer by whipping the 1/4 heavy cream with the sugar and salt. You'll want a pretty loose and silky whipped cream, nothing close to stiff peaks. (For tips on whipping cream, see the notes below.*) Next, add 3-4 cubes of ice each to two 12 oz. cups (clear, ideally, to show off those layers). Divide the coffee between them. Using a spoon, gently pour on the cream. Serve immediately and enjoy!
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Ingredients: - roughly 16 oz. iced coffee (Our recommendation: Morning Sun for chocolaty, hazelnutty notes that pair brilliantly with milk) Make the simple syrup using a 1:1 ratio of sugar to water (1/2 cup each is plenty for this recipe, plus some extra to have on hand for future drinks). Simmer in a small pot to dissolve, then let cool. (Want to make an infused simple syrup? Add a flavoring such as rosemary, thyme, cardamom, or orange peel, let steep in the syrup as it cools, then strain out.) Prepare the cream layer by whipping the 1/4 heavy cream with the milk and simple syrup. Expect an even looser foam than with the Einspänner, owing to the milk and syrup. Add ice to two clear 12-oz cups and divide the coffee between them. Use a spoon to very gently pour on the cream. Serve and enjoy! |
*Notes on whipping cream:
- For these velvety cream layers, a handheld electric milk frother does the job beautifully. A hand mixer with the whisk attachment will also work, as will an old-school whisk plus a little time and elbow grease. Another fun method: pouring the cream into a chilled Boston shaker or even just a Mason jar, closing, and shaking until the cream reaches the desired level of stiffness. However you get there, you'll get there.
- Want more fun with flavors? Add a pinch of finely-ground spices such as cinnamon or cardamom to the cream mixture before whipping. Or add a dash of an aromatic such as vanilla, rose water, or—if it's happy hour—bourbon.
