Big thanks go to ‘So hungry I could blog‘ for this remarkable Espresso Soda recipe.
The perfect pick me up for the afternoon lull, the ‘syrup’ can be kept in the fridge and a soda made at the drop of a hat. Much more refreshing than iced milk-based coffee drinks, it would make the ideal partner to an afternoon spent outside in the summer sun (when the time comes)!
2 Freshly Brewed Espressos
1 1/2 tbsp Golden Caster Sugar
250 ml Soda Water
2 Slices Lemon Peel
1) For the syrup: Mix the espresso with the sugar and place in the fridge for at least 1/2 hour to chill.
2) In a jug or between two glasses, combine the espresso with the soda water and a good handful of ice. Twist the lemon peel into the serving glasses. Serve immediately.
Iced coffees are traditionally made by brewing coffee in the usual fashion before chilling down, then finally serving chilled with milk or water and a little sugar.
However, more recently there has been an adoption of a new method of brewing iced coffee. Cold brewing. Here, the raw coffee is left to brew for some time with cold water as opposed to brewing quickly with hot before chilling.
Although this method takes far longer, it has some fantastic benefits. The coffee tastes much, much smoother, there is not even a hint of bitterness and it can easily be drunk diluted without sugar. The true flavours of the coffee are also preserved – they are not being scorched by hot water before being chilled. If you have any special coffee beans in the cupboard, now is the time to dig them out! I used blue mountain beans for the following recipe and the results were delicious.
(Please excuse the poor photo, the camera is m.i.a!)
Cold Brew Coffee Concentrate
340g Coffee Beans
1) Grind the coffee beans coarsely (this will produce a clear brew) – I used the small bowl of a magimix.
2) Place the coffee in a bowl with the 1.5l of water and stir. Cover with a tea towel and leave to sit for a day.
3) Pour the mixture through a coffee filter or muslin into a container.
4) Store the concentrate in the fridge for up to two weeks.
I use around 1/2 concentrate to 1/2 water or milk, with a little ice. A little brown sugar helps the taste. Other flavourings such as lemon work well.
If you have any concentrate left over it would be fantastic for soaking sponge biscuits for a tiramisu.