Coffee drinkers are pretty particular about how they acquire their daily dose of caffeine. Some like it hot always, some take it on ice. Their daily ritual might come in the form of tea, soda, a latte, or just a plain ole cup of joe. For those who like to experiment with new flavors or brewing methods, the heat of summer is the perfect time to try out a new iced drink or two. Read on to learn about what sets cold brew apart and what iced specialties Press Coffee has this summer.

Most things on the menu have an iced version to go along with their hot counterpart, the exception being some of the frothier drinks such as cappuccinos, cortados, and traditional macchiatos. Pouring brewed coffee or espresso on ice without the aid of milk can have bitter results, although some coffee drinkers like the bite of acidic flavors that shine through these methods. If you’re looking for a smoother way to caffeinate during the hotter months, cold brew is the way to go. 

As the name indicates, cold brew never uses hot water during the brewing process. The coarse-ground coffee beans soak in cool, filtered water for up to 24 hours to unlock a chilled, full-bodied brew. If you are familiar with our hot coffee, you’ve tasted the smoothness of slow-steeping French press, making cold brew its cooler cousin. Since water isn’t forced through the grounds and a paper filter isn’t removing all the oils, the resulting cup has more mouthfeel and sweetness without the sharp acidity. Since it does take a bit of time management and weather forecasting to anticipate the right amount of cold brew to prepare, an Americano (espresso + water) can be put on ice in a pinch with a bit of milk to smooth it out. 

Some coffee shops have taken cold brew a step further by infusing it with nitrogen through a pressurized valve, providing a velvety Guinness-like consistency. This trend has become popular at third-wave coffeeshops but since it’s a costly method to set up and with a higher price point on the menu, it’s typically found at many chain stores but limited at smaller independent shops. Nowadays, however, you can find pre-packaged cold brew and nitro options at many grocery stores and gas stations. 

Besides its smooth finish, cold brew is also an appealing method of brewing because of its ease. Going back to its origin story, Dutch traders in the 1600’s carried boiled down coffee concentrate, or “coffee essence”, on their ships to be heated and sipped later. When the traders traveled through Japan, where cold-soaking tea was already a popular method, the Kyoto-style brewing method was inspired. With a little planning, cold-soaked coffee is a great addition to your campsite or on road trips. All you need is cool water and coarse ground coffee in a jug. Additionally, utilizing a coffee sock or large mesh brewing bags make for easy clean up as well.  

Depending on your coffee to water ratio, the resulting cold brew may be a concentrated version that requires additional water or is ready to drink right away. Brewing a concentrate takes up less space in the fridge and lends itself to more experimental recipes. Right now on our menu, we are featuring a Cold Brew Latte and a Sweet & Sour Cold Brew, both of which are made with concentrated Icebreaker beans roasted by Wonder State Coffee. (Formerly known as Kickapoo, read more about their name change.) For the latte, the concentrated brew essentially replaces the espresso component and mixes with the milk nicely. Our other concoction is a marriage between cold brew and lemonade with the hand-pressed lemon juice providing a tangy punch while sweetened and diluted with sugar water. 

If our lemonade cold brew is appealing, then experimental coffee drinkers should give the Sugar Bottom Sunrise a try. Espresso and caramel syrup are added to a bottle of orange juice which not only becomes the vehicle for your caffeine needs, but packs a Vitamin C punch as well.

While the pandemic took over our day to day lives and altered routines, many people were forced to try and be their own barista. Enter: Dalgona coffee. By blending instant coffee, sugar, and water, a creamy caffeinated fluff is formed and then added to milk and ice. Not only is it a tasty concoction, but it is also very Instagram worthy. With a specialty coffee shop on every corner these days, you might write off instant coffee as a cheap substitute, but much of the world actually prefers it. Typically just stirred into hot water, its popularity seems to spike during wartime and economic downturns due to its ease and cost.

If mixing lemons and coffee is too outside the box for you, hand-pressed lemonade is also back on the menu. This refreshing summer staple can be enjoyed plain or with blackberry, lavender, or raspberry syrups. Also making a comeback this season is the peanut butter and jelly latte. Flavored with peanut butter and raspberry syrups, this iced oat milk latte would probably pair nicely with an actual pb&j sandwich.

Our hours have slowly been expanding to accommodate the reopening world, but are still limited to mostly a morning schedule. Pre-order and pay over the phone or through the Jump Coffee App for entryway pick up. Otherwise, come on in to order, we are open for limited indoor or outdoor seating.