Your delivery time may be affected by COVID-19 safety measures and high-level parcel volumes

Your delivery time may be affected by COVID-19 safety measures and high-level parcel volumes

Outpost At Home - Kaffelemonad

May 26, 2020 8 Comments

Outpost At Home - Kaffelemonad

Written by Allana Kennedy, Roaster at Outpost Coffee Roasters

 

Good news folks, the warmer weather is finally here! We made it through another winter!

Thank the Goddesses!

Now the bad news, our CO2 supplier has shutdown due to Covid-19 and we are unable to make Kaffelemonad until they reopen (you'll be the first to know when they do). So, I thought we could share a slight variation of our go-to summer drink with you to brew at home #outpostathome.

If you have not tried our Kaffelemonad before, well my friend you are in for a refreshing treat! This delicious drink originates from Sweden, and as the name may indicate it is made up of coffee and lemonade. 

 

Kaffelemonad is the most refreshing summer drink for your afternoon pick-me-up and cool-me-down.

You will need cold coffee, I use my left over coffee from my morning French press. I put half the coffee straight into the fridge to chill in a mason jar (increasing my daily hipster count) and the other half into the freezer in an ice cube tray to freeze for the afternoon. You could use any coffee you have drip, pour over or cold brew, it just depends on your preference and whether you want a stronger coffee taste or more of the tonic which makes it more like a mock-tail and light. If I need the caffeine boost I tend to make a ratio of 2/3 coffee to 1/3 tonic. For more of a mock-tail taste its best half and half. I have used a ratio recipe below so you can make as much as you want, and trust me you will want.

If you like it a little sweeter, you can make a lemon zest simple syrup before hand. Cook together in a pot 1 cup sugar, 1 cup water, and the zest of 1 lemon. Cook until the sugar is dissolved. Add 1 part to the recipe below. 

#outpostathome brings you #kaffelemonadathome

Say it with me: cafe-lemon-nard

Now make it with me

INGREDIENTS 

 

3 parts chilled coffee
2 parts tonic water
1 part fresh lemon juice 
3 coffee ice cubes


 
         

METHOD

Step 1: In the morning, make a cup of extra coffee, whichever method you use is fine, but a more robust coffee will stand out more. Pour half the coffee in a jar and place in the fridge. Pour the other half into an ice cube tray and put in the freezer

Step 2: In the afternoon, juice half a lemon pour over the coffee ice, add the tonic water and chilled coffee.

Throw in a twig of mint. Now its a Mock-tail baby. You fancy.

 





8 Responses

XTqdaIKSGjbEJ
XTqdaIKSGjbEJ

September 17, 2020

EpLuQAezaMt

fPeZGjJNCabRUQ
fPeZGjJNCabRUQ

September 17, 2020

KArjPmzZo

JiWvRrTHbXyQCs
JiWvRrTHbXyQCs

September 02, 2020

KriEPdWaMy

LvzbGYgjFocystln
LvzbGYgjFocystln

September 02, 2020

mSihRzofpxqcQj

RNAntljdofe
RNAntljdofe

July 24, 2020

PpaxKOmMXqSQvAU

MRgLFjsvkBGH
MRgLFjsvkBGH

July 24, 2020

pxRfrkAtQYJ

pBkuwsgOtJh
pBkuwsgOtJh

July 22, 2020

VXMLmEshYtU

IOaHTdRruNkM
IOaHTdRruNkM

July 22, 2020

lwMDJRIKombXcy

Leave a comment


Also in Home Brewing

Outpost At Home - Pour Over V60
Outpost At Home - Pour Over V60

April 28, 2020 8 Comments

Welcome to brewing at home with Allana. Looking to master your V60 pour over technique? Roaster Allana breaks down the key points to a perfect pour over using the V60.

View full article →

Outpost At Home - French Press
Outpost At Home - French Press

April 21, 2020 2 Comments

Looking to get the best out of your French Press? Roaster Allana breaks down the key points to a perfect press.

View full article →

Get Outpost News in your Inbox