Brew guide

Iced Coffee

When brewing an iced coffee, we need to be aware of the factor of drinking temperature. A cooler drinking temperature impairs our ability to perceive both flavour and texture. Think of a warm cola; incredibly sweet and syrupy, while the same drink was balanced and delicious when ice cold. A very hot drinking temperature has a similar effect, this is part of the reason coffee seems to ‘open up’ as its temperature approaches that of our body.

Here, we’re also brewing over ice, and serving the drink over further ice. To account for this dilution, and due to our altered taste perception, we brew using a much higher brew ratio than normal. This high ratio adds intensity, and leads to a slight under-extraction, adding to the fresh and juicy feel of the drink. We often use fresh Kenyan and Ethiopian coffees with this recipe, showcasing their clear and juicy fruit notes.

Recipe

Iced Black Brew

Equipment: Hario V60, Paper filter, Scale, Timer, Grinder, Pitcher

Brew Time: 3:30 min

Water: 180g purified water at 96C, 60g of ice

Coffee: 18g

1: Put the paper in your V60 and give it a good rinse with hot water. It removes all paper taste and preheats the brewer. Try not to heat the pitcher, as we want to use this to cool the coffee.

2: Grind your coffee beans to a medium fine grind setting. Add the coffee to the brewer, add the ice to the pitcher, and tare your scale.

3: Start your timer. Pour 60g (2.12oz) water to create the bloom.
At 45 secs: pour in 60g (2.12oz) water.
At 1:30 seconds: pour the final 60g (2.12oz) water.
The water should have drained through at around 2:30.

"We often use fresh Kenyan and Ethiopian coffees with this recipe, showcasing their clear and juicy fruit notes."

Recommended coffee: Kiringa

Ripe forest berries are balanced by a rich and syrupy sweetness.

Our first release from Long Miles’ own station in Kirinyaga. We visited the team at the station in January, and were able to cup their very first out turns.

Buy Kiringa

Brew guide

Iced Latté

When making cold drinks with milk, we prefer to use a stronger espresso recipe, with a ratio of dry coffee in to espresso weight of around 1:2. Due to our lower perception of sweetness at cool temperatures, and the lower sweetness of the milk when compared to steamed milk, We prefer naturally processed coffees for iced milk drinks due to their sweet and round profile, often with high flavour intensity.

Equipment: Espresso machine, Scale, Timer, Grinder

Rest: At least 2 weeks

Water: Around 100 ppm

Temperature: 95°C

Coffee: 19g in and 38g out

Extraction: 32 seconds

Add: 50g of ice, 120g milk

1: Brew your espresso and set aside.

2: Add ice and cold milk to your cup.

3: Finish by pouring the espresso over the ice and milk, and mixing.

"We prefer natural process coffees for iced milk drinks due to their sweeter and rounder profile."

Recommended coffee: Gedeb

The conditions in Yirgacheffe lead to some of the highest quality raw material in the coffee belt.

Softened florals are followed by ripe stewed berries in the cup in this naturally processed lot by the METAD group.

Buy Gedeb