Want to discover something new, for the hot summer days? What about drinking an iced espresso? Here's a recipe from coffee colleagues from down-under, Pea Berrys Coffee Roasters:
Instead of ice cubes, you can also add ice cream, where Vanilla works particularly well.
Now, what about sugar? It turns out that the human body perceives food as less sweet at lower temperatures. In other words, the espresso will naturally taste more sour than when served hot. If you want to add sugar, remember that sugar does not dissolve that easily in your cold drink. Either add it into the hot espresso before you pour it onto the ice; or use liquid sugar.
Oh, and almond milk, soy milk, or lactose free milk work just fine too!
Enjoy the summer with a tasty coffee coming from one of our sustainable Nespresso-compatible coffee capsules, poured over a some cold ice cubes.
Comments will be approved before showing up.
Let’s explore today the beauty of coffee blends. They are a world on their own and by no means of inferior quality than single origin coffees. Blends are in essence a smart way of mixing single origin coffee beans. Let’s recap single origins: there are two large bean families, Arabica and Robusta. Arabica grows at a higher altitude than Robusta, yielding a richer bean with more concentrated flavours and thus floral and fruity notes. Robusta instead is a more resilient species that grows at lower altitudes and tends to provide coffee with often woody and earthy notes. Importantly, Robusta has typically double the caffeine of Arabica.
John here. I run a small business of 31 people. It’s mainly office work, i.e. a lot of work behind computers and loads of coffee which not only keeps us awake but also very social :).
The topic of "sustainability" comes up more and more frequently in our coffee chats. It’s all over the news, 24/7. My staff and I are becoming increasingly worried about the state of affairs. And we are all keen to make a difference, even if it is a small drop in the ocean at this point.