First up in our Summer Drinks Series is a seasonal twist on the classic cold brew. Using our beloved Colombia Compecafe Single Origin, a washed medium roast, our training team has created a beautifully balanced drink that combines delicate peach sweetness with subtle notes of warming spice.
A slight labour of love, this drink takes time to make but is well worth the wait. We’ve broken this drink up into its 3 steps: a Cold Brew Base, Cardamom Candy Glass Garnish and Peach & Cardamom Cold Foam.
Step 1: Cold Brew Base
A well-balanced cold brew sits at the heart of some of the summer drinks in this series and it’s the first thing you need to begin crafting this drink and others in this collection.
• Ratio: 1:8
• Grind: Coarse (1300–1400 PPM)
• Bloom: 1:1 with 93°C water
• Brew Time: 24 hours
• Yield: 1.5L concentrate (from 2L total brew water)
Method:
1. Ensure all brewing vessels are clean and dry.
2. Weigh 250g of coffee (per origin if batching separately).
3. Grind coarse and sieve to remove fines for clarity.
4. Add coffee to vessel.
5. Bloom with 250ml at 93°C, folding gently for full saturation (60 seconds).
6. Add remaining cold water.
7. Leave to brew for 24 hours.
8. Filter through paper for a clean, crisp finish.
Following making your cold brew, the next stage is making your Cold Foam:
Step 2: Peach & Cardamom Cold Foam
Ingredients:
• 120ml full-fat milk
• 100ml double cream
• ¼ tsp green cardamom
• 40ml peach syrup (adjust to taste)
Dairy-free option:
• Elmlea Plant + Barista oat milk (same quantities)
Method:
1. Combine all liquids.
2. Froth or shake until thick and slightly “gluey.”
3. Stir through cardamom.
4. Chill until needed.
5. To serve, gently pour over a spoon to float on top.
The last component to put together is the Cardamom Candy Glass Garnish as follows:
Step 3: Cardamom Candy Glass Garnish
Ingredients:
• 120ml water
• 200g granulated sugar
• 60g golden syrup
• Peach syrup (1883 Maison Routin)
• Green cardamom powder
Method:
1. Combine water, sugar, and golden syrup in a heavy-bottomed pan.
2. Heat to 150°C (hard crack stage).
3. Add flavouring and stir gently.
4. Pour onto lined trays and cool (approx. 30 mins).
⚠️ Take care – mixture is extremely hot.
The next and final stage is to combine all the other stages together.
Full drink build
• Glass: we opted for a stemless red wine glass
• Ice: Filtered cubes
• Garnish: Cardamom candy & grapefruit wedge
Build:
• 150ml Comepcafé cold brew
• 50ml chilled filtered water
Method:
Fill glass with ice, add liquids, and stir gently.
Top with 1 inch of cold foam, and finally finish with garnish.
Try it for yourself and let us know your thoughts in the comments! ________________________________________