Cooling Customers during Hot Summers with Creative Coffee Mixology

As spring heats up and summer approaches the minds of mixologists and restaurateurs turn toward the best, most creative options for keeping their clientele cool throughout the hot, summer months. An inventive few are leveraging our nation’s coffee obsession by combining the caffeinated beverage with cool and refreshing liquids.

Cold-Brew Coffee
According to a tasting conducted by the crew at Chicago’s Metropolis Coffee Company a cold-brew coffee method known as the Toddy, was voted the hands down favorite of the various brewing methods sampled. This brew method was named after its inventor Todd Simpson, a chemical engineer who, in 1964, pioneered the cold-brew coffee method in order to reduce the bitter, acidic qualities associated with hot coffee.

The Toddy method calls for cold-brewing the beans over a period of twelve to twenty-four hours in order to achieve a smooth, mellow concentrate that can be refrigerated for several weeks. It’s this cold-brew coffee method which allows baristas to serve their customers a fresh tasting cup o’Joe every time simply by adding water or milk to the rich, concentrated liquid.

Coffee: It’s not Just for Baristas Anymore
It’s not just baristas who are serving cold-brewed coffee, mixologists too are coming up with their own creative concoctions. For example, at Chicago’s the Wit Hotel mixologist Jonny Abens uses Van Gogh espresso vodka to spike iced espresso for his café pomme di hollande drink. In San Francisco, California Scott Beattie came up with the espresso martini by adding vodka to the dark, caffeinated liquid.

Arabica Beans or Bust
Regardless of whether it’s hot espresso or some cold version of the beverage, using high quality Arabica beans is a must. Failing to do so will result in an inferior coffee drinking experience. According Giorgio Milos, an Italian Master Barista with illycaffe, even the novice connoisseur will appreciate the flavors available only in high quality Arabic coffee beans.

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