Wake does Iced Coffee
The heatwave is upon us! I’m writing this knowing full well that this beautiful feeling of the sun on my face while sipping on a cold one is only going to last a few days and here at Wake we are going to be making the most of it!
When I re-read this in a few weeks/months time, I want to remember this feeling and we want you to experience it too.
So here it is, Wakes guide to making a thirst quenching iced coffee at home.
You can make these with most brewing methods (and most definitely with a Moka which we discussed last week) however we thought we would talk you through using a Cafetière this week as it seems to be a favourite with our customers. This recipe is for 3 servings.
What you will need:
- Cafetière/French Press
- Kitchen Scales or Tablespoon measures
- Timer - your phone has a handy app for this
- Milk of your choosing
- Coarse Ground Coffee - we use our House Blend or wake(r) in ours as the smoky and bitter flavours of darker roasts cut through the milk perfectly - you have the option of ordering your coffee ground specifically for Cafetières or you can order whole beans to grind at home.
When brewing with a Cafetière/French Press we tend to use a 1:15 ratio of coffee (g) to water (g or ml) so adjust the amount of coffee and water appropriately for your cafetière and how many cups you would like to make.
Ready… Steady... Brew!
Set your cafetière up on the scales and zero them (if they won’t fit, weigh your coffee separately).
Weighing your coffee – spoon between 45 and 50g of coffee into your French Press. Then zero the scales again.
Water – fill your kettle with 750ml of water and boil. Once boiled leave it to stand for 90 seconds to cool down the water. If the water is too hot it will burn the coffee - sounds strange doesn’t it, burning something with water however it can happen and nobody likes burnt coffee!
Pour about 200ml or 200g of water into your press in a round motion, making sure to wet all of the coffee grounds and start your timer.
Pause for 20 seconds, this allows the carbon dioxide to be released from the coffee(called the bloom). Pour in the remaining 550ml of water after 20 seconds and give the coffee a stir with a spoon, making sure the coffee is saturated.
Place the top of the cafetière back, lower the plunger so that it just touches the top of the foam and allow it to stand.
While you’re waiting for the coffee to brew, prepare your glasses – fill three tall glasses half full with ice (we prefer cubed but crushed is also fine).
At the 3:50 mark, begin slowly but firmly pressing the plunger all the way down, bottoming out around the 4 minute mark.
Serve black over ice or for a milky latte style coffee pour roughly 60-100ml of milk (oat, soya, skimmed etc) per glass then split the coffee between them.
Rather than pouring the coffee then the milk, we like to pour the milk over the ice and then slowly add the coffee. This way you get a beautiful marble effect, perfect for that insta to make your friends jealous (See picture above)
Stir well and enjoy!
For added taste, we sometimes add a syrup, vanilla extract or even a few shavings of dark chocolate.
We would love to see your finished masterpieces and know how you make yours so tag us in your pictures on instagram and follow us @wake.uk
The Wake Team