How To Make Cold Espresso Food

ESPRESSO COLD BREW

Steps:

• Grind the coffee beans to a fine/ medium grind size. The grind size you're looking for is a bit finer than the AeroPress coffee grind size.
• Add your ground coffee beans into a container or large mug, whichever you have on hand. You can also use a French press, which I'll be using as well.
• Now, pour the water on top of your ground coffee beans.
• Stir through the coffee mixture until all coffee beans are equally wetted. This will ensure proper extraction of the coffee.
• Leave this mixture to sit on your kitchen table or fridge for the next 12 hours.
• After the coffee has had the time necessary, you'll have to filter it.
• Press down on the French press's plunger when using one, or pour onto a filter cup when using a container or mug.
• I suggest using a paper filter to filter out every last piece of coffee bean that likes to get into the cold brew coffee.
• After filtering the cold brew extract, it's time to serve the coffee. Grab one or more glasses and fill them with ice.
• This recipe contains four servings, dividing it into equal parts and pouring the coffee into the glasses.
• You can now enjoy your cold brew espresso. If you want to dilute your coffee using water, milk, or milk alternatives, you can add them now.
• Stir and enjoy your coffee!

SPARKLING ICED ESPRESSO

Steps:

• Put the espresso in a tall glass and stir in simple syrup to taste. Add ice cubes and the lemon twist. Fill to the top with sparkling water. Serve immediately.

ICED CAPPUCCINO

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.