Recipes that Spell Relief on Hot Days (ft. Our Summer Blend)

Recipes that Spell Relief on Hot Days (ft. Our Summer Blend)

We asked our roasting team how they were beating the heat this season. Their answer, our newly launched, limited-edition Summer Blend! A delicious chocolatey and nutty coffee that brews best as a cold brew, a pour over, or using a French press, it is just what you need for crafting refreshing recipes at home.

Here are three to get you started: -

Honey Cinnamon Cold Brew

Equal parts refreshing and comforting, this easy-to-make recipe is a great way to experience our Summer Blend as a cold brew.

You’ll need:

  • Coarsely ground Summer Blend
  • Water
  • Honey (1-2 tsps)
  • Cinnamon stick

The recipe:

  1. Combine coffee and water (1:4 ratio) in a pitcher or jar.
  2. Let it steep at room temperature, or in the fridge, for 14-18 hours.
  3. Strain the cold brew into a glass, over ice.
  4. Add honey to taste and stir.
  5. Garnish with a cinnamon stick.

Orange Pour Over

In the mood for a chilled brew with a zesty kick? Here’s how you can fix yourself one, without having to wait overnight, as you would with a cold brew.

What you’ll need:

  • 28g medium-ground coffee
  • 240ml water at approximately 93°C (and the same amount of ice)
  • Orange slices (to taste)

The Recipe:

  1. Place orange slices and ice in a carafe.
  2. Set up a V60 dripper with a paper filter.
  3. Wet the filter to wash out any paper-like taste.
  4. Add 28g of medium-ground coffee.
  5. Bloom coffee with 60-70ml water for 30 seconds.
  6. Slowly pour the remaining water, timing your total brew time to be around 3 minutes.
  7. Let coffee drip onto ice and oranges.
  8. Stir gently after brewing and pour into glasses.

Coffee Ice Cream

Uncomplicated and deliciously cold, this recipe is sure to help you unwind on hot days.

What you'll need: -
  • 2 cups of heavy cream
  • 400g of sweetened condensed milk
  • 1 tbsp vanilla extract
  • 1⁄2 cup extra strong brewed coffee, chilled

The recipe: -

  1. Brew 1/2 cup (118ml) of very strong coffee and cool completely.
  2. In a large bowl, whisk 2 cups of heavy cream and 1 tbsp of vanilla extract for 10-15 mins, until stiff peaks form.
  3. Gently mix in 400g of sweetened condensed milk and the cooled coffee.
  4. Pour mixture into a baking dish, cover and freeze for at least 6 hours.
  5. Allow to sit at room temperature for 5 mins before serving.

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