Coffee Chat
Ice, Ice, baby.
Jun
As I write, Scotland is sweltering in the grip of an early Summer heatwave. Beside me is a clinking high ball glass, filled to the brim with deliciously ice-cold coffee, my inspiration for this month’s column.
Like a grown-up milkshake, with the added value of caffeination, an iced coffee is the ultimate sophisticated treat when the sun is out.
Across the globe, the iced coffee trade is literally booming. Fuelled by the big international chains, and much coveted by the cool kids, these (often) sugary sweet, cream-laden summer brews are more than a contender when it comes to getting cut through in a crowded summer soft drinks market. And the good news is they don’t have to be dessert-like to taste divine.
I’m a big fan of the Italian “granita” style lattes, which only requires milk, a shot of coffee, and some ice in a blender to be brought to life with the minimum of fuss.
For those who prefer to follow trends, and like a bit more drama in their drinks, the Dalgona Coffee surged in popularity in 2020 when it became a bit of an Instagram/TikTok hit during the first lockdown. Essentially a whipped creamy coffee layer sitting on top of ice-cold milk, there are hundreds of variations of the drink and more than a definite nod to artistry when it comes to presentation.
Unlike iced tea, iced coffee can taste just as good served white, as it can black – although I’ve often found a black iced coffee to be a little more of a bitter drink, rather than a refreshing one. A quest to eliminate the bitterness is why cold brew coffee has risen in popularity over the last decade, where the coffee brews slowly in cold water over a period of about 12 hours, and you pop it into the fridge to chill until you’re ready to drink. It’s a smooth alternative, if you have the patience, which I don’t if the cold brew Puck Puck at the back of my cupboard is anything to go by.
Still, a huge variety of options awaits you when you venture into the iced coffee market, so don’t be afraid to experiment. Take it from me, sitting under a parasol, in beautiful Scottish sunshine, day-dreaming I’m in Venice, enjoying an iced latte made with Bheinn Mhor: there’s nothing better.
Article First Published in The Menu Magazine on 11/06/2022 in The Courier and Press & Journal
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