Joined in 2023 
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We are looking forward to collaborating with UK Coffee Week to raise awareness of Project Waterfall across social media by donating lots of delicious iced coffee for prizes! If we can make even the smallest difference in the awareness and funds raised for this vital project, we will be very happy! The past ten years have actually given us so much! Consumers have developed a more sophisticated taste for coffee, and they demand ever more innovation from roasters, brewers, home pods, and coffee houses. There is a demand for high-quality flavours, but also high-quality experiences. We have also seen the trend for coffee on-the-go continue to grow over the past decade, and I don't think that's going anywhere. The last decade has seen coffee equal tea in terms of consumption in the UK, which was probably unthinkable to most brits before it happened. There are certain parts of our lives that don't feel right without a coffee in hand, and the Ready To Drink coffee segment has been a substantial driver of the growth in the Coffee industry over the last five years. For us in the cold coffee market, we have obviously seen our segment grow both in popularity and understanding, but it has also been pushed on by science, with new techniques developing such as Cold Brew Coffee and Nitro Coffee to challenge the traditional Iced Coffee methods. Put the brewer on the glass & pour water from the kettle over the coffee until it comes up to the top of the ‘2’ (100g water to be accurate) Now you top up the glass with milk. Again, personal preference comes before anything else here, so feel free to experiment with what works for you, but Wilson thinks that “full-fat milk” gives a more full-bodied flavour. But milk alternatives will work just as well. If you’re non-dairy, Harley suggests avoiding soy milk, since “the acidity in the coffee can often split soy and that’s not ideal”. Instead, she says, “Oat milk works well cold, and it adds a really lovely biscuity flavour to the iced coffees. Coconut milk is another good substitute, and it’s a good summer flavour, too.” Step five: stir vigorously
And, if all of that is a bit too much, you can always just buy one that we prepared earlier. Method 3: Iced Filter CoffeeEach country of origin and degree of roast influences the coffees profile - for example, a lightly roasted Arabica from Colombia will be incredibly acidic, whereas a strongly roasted Arabica from India will be very bitter. The recipe is simple, though: take your cafetière, add 120g of coarsely ground coffee per litre of cold water, stir (but definitely do not plunge), and leave in the fridge for 24 hours. After that, you can plunge it, or feed it through a filter, then decant it into a jug or pot. This is your cold brew coffee. But remember, as Wilson says, this will be weaker than an espresso extraction, so use a double shot for the iced coffee. Step two: sweeten Now, let me be clear, not all coffees are meant to be chilled and served cold. The country of origin, roast degree and grind size all impact the profile of the coffee and even determine how best to drink it.
Here’s why the Master Café Iced Coffee is involved in the campaign and why we’re proud to have them support us! Make sure you are using the best possible ingredients. Remember that not all coffees are at their optimum when cold, so choosing Nespresso’s latest Barista Creations coffees, made for ice, is an ideal way to guarantee you are getting a great tasting beverage. You can serve it up as a shot (50-100ml) over ice, or dilute it with milk (1 part cold brew to 2 parts milk) or in any number of other creative ways.The alternative is to try a brewing method that naturally tastes smooth served cold… Method 2: Cold Brew Grind it medium-coarse – somewhere between plunger (press) and drip filter – and add it to the filter bag It wasn’t that long ago that the iced coffee served in Australian Cafes was a tall glass filled with milk, ice cream, whipped cream, chocolate(?)…and instant coffee. While I love me a good old coffee-flavoured milkshake from time to time, I’m afraid that’s just not going to cut it as an ‘iced coffee’ anymore.
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