7 Different Types of Cold Black Coffees

A Portuguese variation of cold coffee, Mazagran is made with strong coffee or espresso. It is served over ice with a twist of lemon, slightly sweetened, and occasionally spiked with rum.

Instructions

1. Place 3–4 ice cubes and a wedge of lemon into the glass.

2. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso over the ice.

3. SERVE IT UP - Add sugar syrup, if desired, to taste, and serve immediately.

The quickest way to chill an espresso is to pour it over ice, but if you shake it with ice, you create an attractive foam. Experiment with different types of sugar – white,
demerara, or muscovado – to provide contrasting flavours.

Instructions

1. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into a small cup, and dissolve sugar into it, if desired.

2. Pour the espresso into a cocktail shaker filled with ice cubes and shake vigorously.

3. SERVE IT UP - Fill the glass with a few ice cubes, strain the coffee over the top, and serve.

Coffee usually comes from the roasted seed, but sometimes other parts of the coffee plant can be used to prepare traditional beverages like kuti, hoja, and qishr. Here, hibiscus-like cascara (dried coffee cherries) brighten up a cold brew.

Instructions

1. To prepare cascara ice cubes, make tea from dried cascara. Pour the infusion into an ice-cube tray and transfer it to the freezer. Allow freezing. Prepare coffee ice
cubes the same way, by filling an ice-cube tray with brewed coffee.

2. Using the technique on Cold Dripper, prepare 150ml (5 oz) cold-brewed coffee using a cold dripper.

3. Add the cascara ice cubes and coffee ice cubes to a cocktail shaker. Pour over the cold coffee, add 1 teaspoon of dried cascara, and shake.

4. SERVE IT UP - Pour into the glass, and serve immediately.

Root beer and coffee are especially pleasing when combined in a cold beverage. Instead of adding dairy, this recipe uses cream of coconut for texture and sweetness, which complements the root beer.

Instructions

1. Using the technique on Cold Dripper, prepare 150ml (5 oz) cold-brewed coffee using a cold dripper.

2. Add 50ml (1 1⁄2 oz) shop-bought root beer flavouring and 50ml (1 oz) cream of coconut to the glass and mix well.

3. SERVE IT UP - Top with crushed ice, pour the cold coffee over and serve with a straw.

Adding sparkling water to espresso might seem an unusual practice, but the resulting effervescence is really quite refreshing. Beware that combining the two very abruptly might lead to an eruption of foam.

Instructions

1. Place the glass in the freezer for an hour or so before you wish to serve.

2. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into a small jug. Fill the glass with ice cubes and pour the espresso over it.

3. SERVE IT UP - Gently top with sparkling water, taking care not to let the foam overflow, and serve.

This chilled coffee combines the unusual flavours of strawberry and liquorice and is made with a lot of ice. The name of the recipe comes from the contrasting colours of red and black, which are reminiscent of Snow White’s lips and hair.

Instructions

1. Using the technique on, brew two shots/50ml (11⁄2 oz) of espresso into a jug.

2. Dissolve 1 teaspoon of white sugar into it. Add the espresso and ice cubes to a cocktail shaker and shake vigorously.

3. Fill the tumbler with 1 tablespoon liquorice flavouring and 1 tablespoon strawberry flavouring and top with ice cubes.

4. Strain the espresso over. For a creamier flavour, add 50ml (1 1⁄2 oz) cold milk, if desired, before you pour the espresso over the top.

5. SERVE IT UP - Serve with a spoon, to stir all the ingredients together.

SNOW WHITE - You could try crushed ice instead of ice cubes. It keeps the drink cooler for longer – but will dilute quickly.

There are many good soya ice creams on the market, so if you cannot tolerate dairy, you can still experience the classic cola float. Be careful when you combine cola and coffee, as it can get very foamy.

Instructions

1. Place 1 scoop of soya ice cream in the bottom of your serving glass.

2. Using the technique, brew one shot/25ml (1oz) of espresso. Pour it over the ice cream and carefully top it up with cola.

3. SERVE IT UP Serve with a spoon.