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June 23, 2016
With summer on its way (she says, typing this with the rain beating down on the window outside...oh England we love you), we’re bringing you our recipe for iced coffee, the Cupsmith way*.
There’s a lot of hype and science around iced coffee and what people now call ‘cold brew’. We won’t go into all the technical detail as we just want to make sure you have a delicious glass of iced coffee, not a doctorate in chemistry along the way, but suffice to say what we’re making is ‘cold brew’ like all the rest, but we’ve simplified it right down.
What is ‘cold brew’? Well it’s what we many of us think of as iced coffee but is in fact made using cold water rather than the old way of making hot coffee and cooling it down. With us?! The reason for making it with cold water is because it gives a better, naturally sweeter (less acidic) flavour, it lasts up to 2 weeks in the fridge and it’s a smoother, lovelier drink.
We suggest making a batch and storing it in a Kilner bottle in the fridge for up to 2 weeks, though ours tends to be drunk in one go.
So, here’s what to do based on using an 8 person cafetiere as this is what most of our customers have (if you don’t, ping us an email to email@example.com and we’ll help you work out the best way using whatever you already have at home):
Fancy something even more delicious? Try floating a scoop of vanilla ice cream in the top of your iced coffee!
Any questions, pop us an email to firstname.lastname@example.org. And we’d love to hear of your iced coffee successes, particularly adding different flavours of ice cream to the top, or cream, or even alcohol!
* What is 'the Cupsmith way'? Well it's our mission to make things as easy as possible for you. We ditch the science, the technical speak and the jargon to bring you the simplest way to make the very best cup of coffee at home every day.
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