Cold coffee isn’t restricted to cold drip and milky iced lattes. From bone broth and coffee icy poles, to cold drip with tonic, here’s a round up of some of the more interesting ways to have your coffee cold this summer.
You may have noticed Elixir at cafes around town including at Edition Roasters, Harry’s Bondi and The Wedge Espresso. It comes in a tall, thin, glass jar in various shades of amber, looks a lot like whisky or cold tea and contains just coffee and water. There’s been something of a secretive buzz around how it’s actually made, but we know it’s a cold coffee that’s brewed with the use of soundwaves. Bottles are marked with a number to denote how many hours the process took (six or 12, for example). The the longer extractions result in a darker colour. In the final product you can taste the lighter floral and fruit notes of the different beans used. It’s refreshing, with no bitterness, and it’s a very light, cold-coffee experience.
This one has been spotted at Pablo & Rusty’s in the CBD, and at Ruby's Diner in Waverley, as “Nitro Brew” (as it’s more commonly called in the US) at Brewristas in Newtown and Bean Drinking in Crows Nest, but it’s starting to make appearances in a few other places, too. The coffee is infused with nitrogen in kegs, which gives it the thick and silky mouthfeel of Guinness, complete with a dense head of foam. It typically has a brighter flavour than other cold brews, with a fresher palate coming through, displacing earthier notes usually associated with coffee. It is served cold on tap, but don’t let the frothy appearance deceive you, there’s nothing added and it hasn’t been fermented, it’s still just coffee.
With all its fermented, probiotic goodness you might not connect kombucha with coffee straight away. But one of the most popular kombuchas on tap at Wild Kombucha in Leichhardt is its cold-drip-coffee version. It’s light and refreshing with a gentle hint of coffee that is perfect for a hot day. It’s also good for your gut. Despite being a bit of an experiment for husband-and-wife team Lara and Matt Ball, it quickly became so popular that they now have one tap dedicated to it. You might also find their collaboration with Single Origin Roasters on tap. It’s a mix of cascara coffee cherry, lavender, rosella and coffee – a more floral version. Lara says they’re happy to combine their flavours in your refillable glass bottles, and that the coffee mixed with ginger has a following.
Beef broth and coffee icy poles by Love & Bones Broth
Michelle Schoeps at Love & Bones Broth specialises in making bone broth accessible to everyone. This involves using it in icy poles. Flavours include watermelon and orange, but the surprise hit is the broth and filter coffee, created in collaboration with Ruby's Diner in Waverley.
There is also a broth, coffee and coconut version, for those who like a milkier consistency to their brew. Soon Schoeps will add a coffee, coconut oil and cultured butter “bullet-proof” version to the mix for paelo dieters. The filter coffee she uses varies, but it always works with the broth base that Schoeps developed for her smoothies. “It’s like the best iced coffee in an icy pole,” she says, adding that with the froth it’s like a little frozen cappuccino. “It has a tiny bit of honey in it, but it’s not sweet. It’s also got that caffeine hit.” Order them online (to collect or deliver in packs of eight), or find out where they are stocked on the website.
Brewtonic at Brewristas
The brewtonic is a zingy and refreshing cold coffee made from concentrated cold drip. It’s served on tap infused with tonic water and a decent hit of lime juice. Originally the team at Brewristas worked with bar Mr. Falcon’s to create a drink that could be served both hard and soft (with or without gin), and the result was the brewtonic. The bittersweet taste of the tonic and the punch of lime highlight the fruiter notes of the cold brew.
This one was first made popular on tap as The Sparkler at Coffee Alchemy in Marrickville. It mixes single-estate batch brew with sparkling water. But you can also find it at Bean Drinking in Crows Nest. Its version is cold drip served with a shot of low-sodium sparkling water to mix yourself. The result is a bubbly and light finish that takes some of the intensity out of the usual cold-coffee offerings. “It’s a good way to open the flavours up,” says Bean Drinking’s Keith Reay. “It makes a longer beverage, too, and it’s more refreshing. We use a fairly seasonal cold drip, and we look for a coffee that has a fruity note to it,” he says, adding that the intensity and body of cold drip work well with sparkling water. For something lighter again, try the sparkling cascara coffee cherry iced tea on tap at Bean Drinking.
Vegan Coffee Frappe at Venus Wholefoods
This is an evolution of the usual milky iced coffee or frappe. It’s a blitzed combination of medjool dates, homemade almond milk and a double-shot espresso with ice. It’s rich, creamy and dairy free. “It’s got the consistency of a thick, slushie,” says Tim David, who credits his Venus partner, Michelle Hughes, with the creation. It’s between milk and a sorbet. She wanted an alternative to the regular dairy frappe, and it’s got a good coffee kick,” he says. “It’s a double shot of Single Origin’s Paradox.” You’d never know it’s vegan and it’s only getting more popular as the days warm up.
There’s nothing quite like a beautifully executed affogato. For the elegance of a more classic style, head to Icebergs Dining Room & Bar, where it serves a glass of vanilla ice cream on a bed of grated chocolate-coated coffee beans with a shot of Vittoria espresso to douse over the top. For a modern twist try The Wedge Espresso in Glebe for cold drip served with ice cream and a granola topping.