Cold coffee wins the taste challenge all over the world

Cold coffee, of course espresso, is one of the increasingly common rituals of the summer. From the cup with the ice cube, to cocktails and even ice cream and sorbet to espresso. As every year, the Istituto Espresso Italiano (IEI) has asked its members for some advice and trends for the hot summer we are preparing for.

Cold coffee: over 6,000 million liters are consumed worldwide. Global consumption of ready-to-drink coffee exceeded more than 6,000 million liters in 2021, an increase of 23% since 2012, according to the update of the report conducted by Zenith Global, a world company for studies and consulting services in the food and beverage sector. Growth is ongoing, also due to the increasingly warmer climate, with sales expected to exceed 6,600 million liters by 2022. Japan is by far the largest market, with 55% of global volume, also important for consumption in North America, with annual growth at 13% and the introduction of new trends such as cold or nitrogen infusion, carbon dioxide and black coffee. Iced coffee is also gaining ground around the world due to their taste, freshness, convenience and quality.

In terms of regional shares, Asia Pacific is the leader with 83% of the total volume, followed by North America and Europe with 10% and 3% respectively. Consumption has increased in all regions since 2012, spurred by the development of new products and the increased interest in healthier beverage choices.
Consumption of cold coffee is also increasing in Italy, in this case the focus is on quality products or products linked to traditional local recipes such as Salento-style espresso with ice cream or shakerato. Coffee granita is more common in southern Italy, while “granita coffee” is typical of the Amalfi Coast. Then there is “cold medium” from eastern Sicily, flavored, up to “grandfather’s coffee”, a cold cream of espresso.

The recipes from IEI professionals will also be redone at home. The Italian Espresso Institute (IEI) asked its members to suggest some recipes and trends at the moment, also to be able to serve again at home or by the sea. Let’s start with cocktails. Coffee room and pineapple: the summer cocktail suggested by Caffè Milani. An espresso and rum-based cocktail with tropical notes of pineapple that combines the intense and intoxicating aroma of coffee, the spice of Caribbean rum with this summer’s pineapple dessert. Proposed by Filicori Zecchini and created by Espresso Laboratory, Rosè Tonic is a fresh cocktail based on the 100 percent Arabica-certified blend that can be enjoyed even by the sea with friends. Twisted Bee’s Knees is the recipe from MUMAC Academy. Another cocktail, alcoholic, based on gin and espresso, the one suggested by the specialists of the Academy of the Cimbali Group: to make it you need a double espresso, preferably with a simple mixture of Ethiopian origin (hence floral and citrus notes), all mixed with ice, tonic and lemon juice. Ginger Coffee is instead designed by Mokador Experience Academy to give yourself a nice break during hot summer days based on Gran Miscela Mokador. A dessert to finish, the one suggested by Dersut Caffè: espresso brownies with chocolate and coffee with raspberries and strawberries based on a recipe made by Kristel Cescotto with Caffè Oro Dersut. The recipe is as simple as it is good and versatile.

The recipes from IEI professionals

Coffee room and pineapple: the summer cocktail suggested by Caffè Milani
A cocktail based on espresso coffee and rum with tropical notes of pineapple: here is Caffè Milani’s summer recipe. For the summer of 2022, a cocktail to remember, combining the intense and intoxicating aroma of coffee, the spice of Caribbean rum with the summer dessert of pineapple. A cocktail born from the creation of a chef and a bartender.

The chef recommends that you use a predominantly Arabica mixture as in this drink it is necessary to have an aromatic and light coffee that can complement the taste of pineapple without covering it. It is a cocktail designed for after dinner and the 100% Arabica and velvety Fine Cafè blend was perfect for making this recipe.

Ingredients
5cl spiced rum
2 cl kahlua (coffee liqueur)
1.5cl grain
3cl pineapple juice
1 long espresso Fine Cafè
1 amarettokex
A slice of dried pineapple

Method
Add ice cream, rum, kahlua, barley fish, pineapple juice and finally a nice espresso
Hot coffee inside the shaker. Shake. Take a chilled cocktail glass, place a sealed strainer on top and then pour the drink by filtering with a strainer. By using the double filter, you get an excellent velvety texture for our cocktail. Decorate with macaroon crumbs and a slice of dried pineapple to place on the edge of the glass.

Rosè Tonic by Filicori Zecchini
Proposed by Filicori Zecchini and created by Espresso Laboratory, Rosè Tonic is a fresh cocktail based on the 100 percent Arabica-certified blend.

Ingredients
Tinted water fever tree
Bosford premium gin rosé
100 percent Arabica Filicori Zecchini blend
Red fruits
Peel of three citrus fruits

Method
Pour 3 cl Gin rosé into the mixer glass. Then 12 cl Tonic Water and a limited espresso – 100 Percento Arabica Filicori Zecchini blend. Put in the ice and mix. Filter the content. Prepare the serving glass with a twist of the peel on the three citrus fruits. Put in an ice cube and pour the drink. Garnish with red fruits.

Twisted Bee’s Knees is the recipe from MUMAC Academy
Another cocktail, alcoholic, based on gin and espresso, the one suggested by the specialists from the MUMAC Academy of the Cimbali Group.

Ingredients
Double espresso, preferably Ethiopia with an origin (floral and citrus tones)
Honey syrup 3.5 cl
Lemon juice 5 cl
Gin 5 cl
Ice cream to taste
Indian tonic to taste

Method
Prepare a double espresso. Pour and mix gin, lemon juice and honey syrup in a tall tumbler. Add the ice. Add the tonic until it reaches 2 cm from the edge. Finish the drink by pouring the espresso.

Ginger Coffee from Mokador
To give himself a nice break during hot summer days, Marco Cini has created this recipe for Mokador, a ginger coffee. Light and tasty this cocktail based on espresso coffee from Gran Miscela Mokador, certified by the Italian Espresso Institute.

Ingredients
Mokador Grand Blend espresso coffee
Skimmed milk
Is
Ginger syrup

Method
Place 7/8 ice cubes in the shaker cup, pour an espresso (optional sugar). Hook the cup into the whisk and wait 15/20 to get a creamy content. Then cold whisk 100 ml very cold skim milk with the usual milkshake whisk. When the milk is thick, add 15 g of ginger syrup to the bowl and stir for another 10 seconds. Pour the coffee mousse into the serving glass and then fill with the lean ginger mousse. Garnish with candied ginger.

Espresso chocolate brownies with raspberries and strawberries from Dersut Caffè
Espresso brownies are the symbol of delicious desserts. The recipe for coffee brownies is made by Kristel Cescotto for Dersut Caffè with Caffè Oro Dersut. The recipe is as simple as it is good and versatile. Much like the original American, in this proposed version, the addition of strawberries and raspberries is provided

Ingredients for 6 people
70 ml espresso prepared with the Caffè Oro Dersut mixture
a teaspoon of ground Caffè Oro
180 g dark chocolate
130 g butter
20 g unsweetened cocoa
3 medium-sized eggs
160 g powdered sugar
80 g flour 00
3 g baking powder
1 teaspoon vanilla extract (or a bag of vanillin)
a pinch of salt
after taste of strawberries and raspberries

Preparation
Melt the chopped chocolate in a double boiler with the butter. Remove from the heat and add the unsweetened cocoa, espresso and ground coffee. In a bowl, combine eggs, vanilla extract, sugar and a pinch of salt. Stir with a hand whisk or low speed electric whisk. There is no need to whisk the mixture, just mix it. Then add the chocolate and coffee cream and mix to even out. Add the 00 flour and baking powder, always mix by hand or with an electric mixer for a few moments, until you get a homogeneous and creamy mixture. Cover a form (20 × 20 cm) with parchment paper and pour the mixture into it. Cut the strawberries into slices and place them on the surface alternating with the raspberries. Bake in a static oven and preheated to 160 ° for about 40/45 minutes in the lower part. When done, bake your espresso brownies and let them cool. Cut them into squares and … have a good snack!

from CS

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