This summer, we’ve been experimenting with iced coffee and tea ideas to create drinks full of bright, expressive flavour profiles – pairing some of our best-loved coffees with fruit, botanicals, and soft sweetness to create a menu that has both refreshing and indulgent elements.
Using two core Single Origin coffees – Colombia Comepcafe (washed, medium roast) and Ethiopia Mirado (natural, medium roast) –we’ve developed a range of drinks perfect for sunny afternoons spent in the garden, café terraces, or simply slowing down and enjoying any opportunity for some summer sunshine.
Below, you’ll find the full recipes, preparation techniques, and presentation details to bring these drinks to life.
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The Drinks
Comepcafé Peach & Cardamom Cold Brew
A soft, elegant drink where delicate peach sweetness meets warm spice.
Taste Notes: Like summer in a glass - light, peachy, and incredibly refreshing with a clean, almost tea-like finish. A touch of cardamom brings just enough warmth to keep you coming back for another sip.
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 stages: a Cold Brew Base, Cardamom Candy Glass Garnish and Peach & Cardamom Cold Foam.
Cold Brew Base
A well-balanced cold brew sits at the heart of several of our summer drinks on this menu and it’s the first thing you need to begin crafting this drink and others in this collection.
Coffee Concentrate Recipe
• 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:
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:
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.
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Mirado Spritz
Bright, sparkling, and citrus-led – a coffee spritz with a twist.
Taste Notes: Think Summer Spritz, but with coffee. Bright citrus, gentle fizz, and vibrant fruit notes make this a refreshing twist that's as easy to drink as it is to love.
• Glass: White wine
• Ice: Filtered cubes
• Garnish: Double Valencia orange slice
Build:
• 120ml Mirado cold brew (see cold brew base recipe above)
• 30ml sparkling grape juice (or prosecco)
• 30ml sparkling water
Method:
Build over ice, stir lightly, and garnish generously with orange.
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3. Matcha Apple & Pineapple Spritz
A vibrant, layered highball combining tropical fruit with earthy matcha.
Taste Notes: A combination you wouldn't expect to work - but it absolutely does. Crisp apple, juicy pineapple, and smooth matcha come together in a fresh, tropical drink that's full of character.
• Glass: Tall glass
• Ice: Filtered cubes
• Garnish: Orange slice & pineapple wedge
Build:
• 60ml pineapple juice
• 60ml sparkling apple juice
• 50ml matcha (4g matcha whisked with 50ml water)
Method:
Fill glass with ice.
Layer ingredients carefully for visual contrast.
Finish with fresh fruit garnish.
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4. Rose Truffle Delight
A rich, indulgent serve with floral notes and chocolate depth.
Taste Notes: Like sipping on a Turkish Delight. Rich chocolate, velvety espresso, creamy sweetness, and delicate rose create a beautifully indulgent drink that feels both familiar and a little unexpected.
• Glass: Short round
• Ice: Large round cube
• Garnish: Rose petals
Build:
• 15ml dark chocolate syrup
• 2 drops rose extract
• 42ml espresso (UMBRA)
• 35ml condensed milk
Method:
1. Add chocolate syrup and rose extract to the glass.
2. Insert ice.
3. Shake espresso and condensed milk with ice for 30 seconds.
4. Strain over.
5. Top with 1 inch of cold foam (see Cold Foam recipe for method and omit ingredients not required here)
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Final Thoughts
This collection of summer drinks offers up the ideas to play with the versatility of your coffee alongside fruit, florals, and light sweetness while keeping each drink refreshing and approachable.
Whether you’re drawn to the brightness of a sparkling spritz, the indulgence of a creamy cold foam, or the layered, refreshing complexity of matcha and fruit, we’ve pulled together recipes that we hope will be fun to create, taste and enjoy.
We’d love to see how you bring these drinks to life – whether in café settings or at home.
You can share your iced drink pics with us via our Instagram @bailiescoffee