As temperatures rise, our caffeinated ritual changes its temperature but never its standards. Yet, ordering or preparing a cold coffee can quickly become a headache: between slow extractions, shaken emulsions, and indulgent lattes, flavor profiles and textures vary wildly. To guide you throughout the summer season, the baristas at Cafés J.J. Looze have compiled every single cold coffee recipe. Take out your ice cubes, prepare your finest glass, and discover how to elevate our artisanal beans into an iced version.
1. The Pure Classics: The Raw Intensity of the Bean
Ideal for purists looking for the direct impact of coffee without any frills, these methods focus on thermal shock and immediate freshness.
Traditional Iced Coffee
This is the fastest and most widespread method. A hot espresso hits ice cubes for a striking effect.
Recipe: J.J. Looze Iced Coffee
⏱️ Ready in 1 min | ☕ Ideal with: Signature Espresso Blend
Ingredients
- Ice cubes (enough to fill a medium glass)
- 1 double espresso
- Sugar syrup (optional)
Method
- Fill a medium-sized glass with ice cubes to the brim.
- Extract a tight double espresso using your machine.
- Pour the hot coffee directly over the ice. The ice cubes will melt slightly, ideally diluting the power of the espresso. Add a dash of sugar syrup if desired.
Iced Coffee (Flash Method / Filter on Ice)
This technique involves extracting a heavily concentrated filter coffee directly onto ice. It preserves exceptional aromatic clarity.
Recipe: Aromatic Iced Coffee
⏱️ Ready in 5 min | 🌍 Ideal with: Single-origin Ethiopia or Kenya
Ingredients
- 150g of ice cubes
- 20g of medium-ground coffee
- 180g of hot water at 92°C
Method
- Place 150g of ice cubes directly into the carafe of your V60 or filter coffee maker.
- Put 20g of medium-ground coffee into your filter.
- Gently pour 180g of hot water (92°C). The coffee extracts hot and then cools instantly upon contact with the ice cubes.
2. The Gentle Methods: The Art of Cold Brewing
Here, heat is completely banished from the process. Extraction takes place through time, revealing unexpected sweetness.
Cold Brew (Slow Infusion)
The darling of sweetness lovers. By brewing cold for long hours, the coffee develops almost no bitterness or aggressive acidity.
Recipe: Homemade Cold Brew
⏱️ Infusion: 12h to 16h | 🫘 Ideal with: Single-origin African coffees
Ingredients
- 60g of very coarsely ground coffee (french press grind)
- 1 liter of cold water
- A few ice cubes to serve
Method
- In an infusion bottle or jar, mix 60g of very coarsely ground coffee (french press grind) with 1 liter of cold water.
- Let it sit in the refrigerator for 12 to 16 hours.
- Filter the mixture using a paper filter or fine strainer. Serve this nectar over a few ice cubes. It keeps in the fridge for up to a week!
Nitro Cold Brew
A uniquely textural experience, often reserved for equipped coffee shops but adaptable at home for enthusiasts.
The Nitro Principle
Ingredients
- Your classic filtered Cold Brew
- 1 whipped cream dispenser
- 1 nitrous oxide (N2O) cartridge
Method
- Take your classic filtered Cold Brew and pour it into a whipped cream dispenser.
- Charge the dispenser with a nitrous oxide (N2O) cartridge and shake vigorously.
- Serve upside down into a glass to observe the visual cascade effect.
3. Milky and Creamy Variations
For those who view cold coffee as a moment of pure indulgence and comfort.
Iced Latte
The inescapable social media star, famous for its aesthetic “marbled” gradient before mixing.
Recipe: The Perfect Iced Latte
⏱️ Ready in 2 min | 🥛 Whole cow’s milk or oat drink
Ingredients
- Ice cubes
- 15 to 20 cl of very cold milk (whole cow’s milk or oat drink)
- 1 double J.J. Looze espresso
Method
- Fill a tall transparent glass with ice cubes.
- Pour about 15 to 20 cl of very cold milk up to two-thirds of the glass.
- Brew a double J.J. Looze espresso separately, then gently pour it over the milk. Enjoy the visual spectacle before stirring and tasting.
Flavored Iced Macchiato
A variant with a stronger coffee presence, often enhanced with a touch of caramel or vanilla syrup.
Recipe: Iced Caramel Macchiato
Ingredients
- Caramel or vanilla syrup
- Ice cubes
- Cold milk
- Espressos
Method
- Coat the bottom of your glass with a generous drizzle of caramel or vanilla syrup.
- Add the ice cubes and cold milk.
- Finish by pouring your espressos directly on top to create distinct layers of flavor.
4. Blended and Frappé Versions
When mechanical agitation transforms liquid texture into an incredibly creamy emulsion.
The Real Café Frappé
Born in Greece, the frappé is not just a coffee with ice cubes. It is an intensely foamy drink thanks to centrifugal force.
Recipe: Shaker Frappé
⏱️ Ready in 2 min | 🥤 Accessory: Shaker or Blender
Ingredients
- 1 double espresso, slightly cooled
- 1 teaspoon of fine sugar
- 3 cl of water or milk
- 3 or 4 solid ice cubes, plus fresh ice cubes to serve
Method
- In a shaker, pour a double espresso (slightly cooled), a teaspoon of fine sugar, and 3 cl of water or milk.
- Add 3 or 4 solid ice cubes.
- Shake ultra-vigorously for 30 to 45 seconds. A dense and persistent foam will form. Pour everything into a glass with fresh ice cubes.
Frappuccino (Blended Coffee)
The coffee world’s milkshake counterpart, ideal for an ultra-fresh summer afternoon treat.
Recipe: Homemade Blended Coffee
Ingredients
- 1 cooled strong espresso
- 10 cl of milk
- 1 tablespoon of chocolate or caramel syrup
- 1 nice cup of crushed ice
Method
- In your blender jar, place a cooled strong espresso, 10 cl of milk, 1 tablespoon of chocolate or caramel syrup, and a nice cup of crushed ice.
- Blend on high power until the texture becomes smooth and creamy.
5. The Dessert Experience: The Affogato
Affogato Al Caffè
Recipe: Affogato Al Caffè
⏱️ Ready in 1 min | 🍨 The secret: Excellent artisanal ice cream
Ingredients
- 1 lovely scoop of artisanal ice cream (bourbon vanilla or fior di latte)
- 1 single or double espresso
Method
- In a nice cup or glass dish, place a lovely scoop of artisanal bourbon vanilla or fior di latte ice cream.
- Prepare a very hot and tight single or double espresso (our J.J. Looze blend lends itself to this magnificently thanks to its chocolatey notes).
- Pour the boiling espresso directly over the ice cream just before serving. The ice cream melts delicately, creating a texture that is velvety, hot and cold at the same time.