“My life! It's saved by iced coffee!” Although this saying is a bit exaggerated, it's undeniable that in the hot season, iced coffee is truly a great heat-relieving神器!

While the weather hasn't fully reached high temperatures yet, Front Street Coffee has compiled several super simple iced coffee making methods suitable for home/office. Everyone, learn them quickly and welcome the arrival of summer together!

Usually when people mention iced coffee, the first thing that comes to mind is its clean and refreshing taste. Therefore, many friends choose light-roasted coffee beans with bright acidity for making it. However, some have also found that although light-roasted coffee beans make very refreshing iced coffee, the flavor always feels a bit lacking in layers and fullness.

Could there be coffee beans that are both refreshing in overall performance, yet when made into iced coffee show a soft, full-bodied feel, and also offer great value for money?

“There definitely are!”

Ethiopia Natural Red Cherry Coffee Beans 

Medium-light roast, Flavor: Mixed berries, caramel, redtea, slight fruity fermentation aroma

Red Cherry refers to the “Red Cherry Project” initiated by a Dutch green bean trader in 2007. The project was established mainly to raise the purchase price of fully ripe coffee cherries, thereby encouraging farmers to only harvest cherries that are already ripe and have red skin.

This not only greatly improves the overall quality of the coffee beans, but also, because fully ripe cherries have higher sugar content, after whole-cherry sun drying, the beans gain excellent sweetness and a slight fermented note, bringing a soft and smooth mouthfeel to the coffee. It is one of the Ethiopian coffee beans with exceptionally great sweetness.

 Panama Elida Estate Natural Typica Coffee Beans 

Medium roast, Flavor: Peach, orange, raisin, caramel, green tea

When it comes to Elida Estate, the first thing everyone might think of is perhaps the ASD slow natural Geisha coffee beans that won the estate an award in the 2019 Bop competition. However, the estate doesn’t only grow Geisha variety coffee beans; it also cultivates the common Central and South American Caturra and Catuai varieties, as well as the Typica variety, which itself has a clean and serene flavor profile.

The biggest feature of this Elida Typica coffee is that it combines the rich fruity flavors brought by the terroir and natural drying with the clean characteristics of Typica beans themselves, so the coffee tastes very smooth and full-bodied.

Sidra Coffeeis a laboratory variety bred from a cross between Typica and Red Bourbon. Later, based on genetic comparison, it was found that Sidra coffee shares similar genes with Ethiopian native varieties. Therefore, some scholars speculate that Sidra was developed from an experimental research variety exported from Ethiopia crossed with local Bourbon coffee in Ecuador.

Sidra variety coffee beans possessfloral and fruity characteristics comparable to Geisha, expressing flavors such as peach, citrus, grape, and honey, with moderate acidity and a round mouthfeel. Key point! Excellent value for money.

The three coffee beans mentioned above can all be made into iced coffee using the following methods, and all can use a medium-fine grind size. As shown below:

“Pour-over Iced Coffee Making”

To make the final iced coffee fuller overall, Front Street Coffee suggests first brewing the coffee liquid, shaking it evenly, and then pouring it over ice to cool and dilute. If ice is added first, the concentration of each stage during brewing will be inconsistent, and the final coffee may taste relatively thinner.

For Front Street Coffee’s iced pour-over coffee, 15g of coffee grounds are used. In the first stage, pour 30g for blooming for 30 seconds. In the second stage, pour 60g of water in a slow circular stream; when the water level drops to about halfway, in the third stage pour 60g in a slow circular stream, for a total of 150g of water. Then pour it over ice, shake to cool and dilute.

Note: Prepare more ice than needed, because only with enough ice can the coffee liquid cool quickly, and it also won’t become too diluted because the ice melts too fast. When it is diluted to the desired strength, scoop out the ice to stop further dilution.

“Drip Bag Iced Coffee Making”

The drip bag coffee sold by FrontStreet Coffee has a net content of 10g per bag. The method is similar to pour-over coffee; the non-woven bag of the drip bag serves the role of both dripper and filter paper.

①Open the outer packaging bag of the drip bag coffee, tear the seal along the “open” line, unfold the drip bag, and hang it on a short cup.

②Prepare hot water at about 90°C. If there is no thermometer, after the water boils, open the lid and let it sit for 2 minutes; the temperature will then be about 90-93°C.

③Slowly pour 100 ml of hot water into the coffee filter bag, making sure the coffee grounds are fully submerged, then let it steep for 3 minutes (because the amount of water poured is too small, steeping for a while is needed to ensure the coffee grounds in the bag are fully extracted). After that, remove the drip bag from the cup and discard it.

④The last step is to add ice to cool it down. You can directly put large hard ice cubes into the cup, or prepare another cup with ice, pour the hot coffee liquid into it, and stir to cool and dilute.

“Cold Brew Iced Coffee Making”

Coffee-to-water ratio: 1:12 (1g coffee, 12g water)

Steeping time: 12-16 hours

Cold brew (cold steep) coffee can be said to be the most hassle-free and least skill-demanding way to make iced coffee. The only downside is that it takes a relatively long time to make, so you can’t drink it immediately. You can start steeping at dinner time, and the next morning you’ll be able to drink a full-bodied, clean cold brew coffee.

Since the cold brew pot used by Front Street Coffee has a 1L capacity, this time 60g of coffee grounds will be used for the demonstration. You can adjust the amount of coffee grounds up or down according to the size of your own cold brew pot. Keep the ratio unchanged, but be sure the coffee grounds can be fully submerged after the water is added.

Prepare a clean cold brew pot, pour the ground coffee into the filter basket of the cold brew pot, then pour 720g of room-temperature water over the coffee grounds so they are fully moistened and steeped.After that, put the lid on the filter basket part, and finally put the lid on the cold brew pot. Then place it in the refrigerator’s cold storage compartment for low-temperature extraction for 12-16 hours.

The above content is compiled by CoffeeHunters, a coffee news website.