When it comes to a chilled cup of joe, simply pouring coffee or espresso over ice is no longer enough. Here are five new ways to enjoy your favourite summertime energy-booster.
This combination of espresso and tonic water over ice makes for a drink that’s bubbly, bitter and often very pretty, as the two ingredients separate to make layers. Try it at Café Melbourne in Montreal’s Plateau, where you can sip from a paper straw as you people-watch on Boulevard Saint Laurent, or at Early Bird Espresso & Brew Bar on Toronto’s Queen Street West, to fuel up for an afternoon of shopping.
Thanks to the addition of nitrogen, this chilled coffee offers Guinness-like texture and creaminess, complete with foamy head. Winnipeg’s Fools & Horses serves its nitro on tap, while Ottawa’s Ministry of Coffee pours nitro at both of its locations and has even experimented with infusing the brew with hops for an extra layer
Rather than using hot water to extract flavour from ground coffee beans, then chilling it, many cold brew-makers steep grounds in cold water for up to 18 hours, resulting in a drink that’s said to be smoother and less acidic. Try it in Halifax and Dartmouth, N.S., at Two If By Sea, or, in Victoria, B.C., at Discovery Coffee, where you can also take it home in a bottle or growler.
Cold coffee blends made with premium non-dairy alternatives can still deliver the creamy taste of an iced latte. Toronto’s Greenhouse Juice blends cold brew from Pilot Coffee Roasters with house-made nut milk for its Piloto, which is sold in single-serve glass bottles at its multiple locations. And in Calgary, coffee purveyors Phil & Sebastian have partnered with Well Juicery for Coffee & Mylk, a line of bottled cold brew blended with raw almond milk, raw cashew milk and dates.
For a taste that bridges day and night, distillers and bartenders are getting creative with coffee. Near Penticton, in Naramata, B.C., Legend Distilling creates Blasted Brew liqueur from its own vodka, plus locally roasted organic cold brew, cacao nibs, demerera sugar and vanilla. Meanwhile, coffee cocktails (like the Sicilian Caffe Freddo, with amaro and Bailey’s) at the giovane café + eatery in Vancouver’s Fairmont Pacific Rim are mixed with Stumptown nitro cold brew.
Family Roots Run Deep at Montreal’s Chocolats Andrée
Owner Stéphanie Saint-Denis inherited Chocolats Andrée from her late grandmother who started the chocolatier in the 1940s in the city's Mile End neighbourhood. Today, it's still thriving, selling deliciously sweet, handmade treats made from generations-old recipes and techniques.