05 June: Coffee: Summer Style.
Finally, it’s June and we’re so excited about the incredible summer ahead of us!
And, with the help from some of our roaster friends we know exactly what we’ll be drinking….
'Our summer favourite is our Equinox seasonal blend' Jeremy Torz from Union Hand-Roasted, explains to us. 'It has been blended and lightly roasted to create a syrupy cup with a crème de cassis-like, cocoa finish which balances the acidity'.
You can serve this coffee however you like of course, but on warmer days Union have suggested the Iced Latte made from filter coffee (see below for the recipe).
‘For summer we’d recommend this bad boy’ adds Lizzie Gurr as she points to a bag of Kenya Kiunyu, a single origin from a district close to the Kerugoya, during one of our visits to Ozone Coffee Roasters.
‘It’s a fully washed with tasting notes of sweet berry and cocoa’ she adds. The beans are grown at altitudes of 1664 metres above sea level, handpicked with a process method that involves pulping, washing and drying the beans over 5-10 days. Perfect as either V60 or as Cold Brew (which can be served as a cold brew bottle to go or as a cold drip concentrate to shake with/pour over ice).
....and then there's always the possibility of combining your coffee and dessert.
'We recommend a Piccolo Affogato for the summer' says Kirby Sinclair, Director of festival newbie The Roasting Party.
They've opted for a Brazilian called The Benedito from Rancho Sao Benedito - a coffee with a nutty bittersweet flavour and chocolaty roast taste.
'Jam as much ice cream as you can into a piccolo glass and pour on a double ristretto... Short and Sweet.'
We can’t wait to try all three!
How to Make an Iced Latte with Filter Coffee by Union Hand-Roasted
1. Firstly, fill your cup with ice
2. Add a shot of vanilla (if desired)
3. Then half fill the glass with cold milk
4. Top with freshly brewed filter coffee -
brewing the coffee 1 ½ to 2x usual strength so that when the ice melts the drink retains its depth of flavour
5. Serve and drink