Our light roast summer blend consists of coffees from Central America, Africa, and Southeast Asia. Fudge and vanilla aromas lead to notes of black cherry, milk chocolate, and lemon in the round-bodied cup. Juicy raspberry acidity fades as cocoa powder and cashew linger in the finish. Check out two basic iced coffee recipes below to get started. But, just like our year-round Cold Front Signature Blend, Dog Days also tastes great when brewed hot—don't hesitate to try any brew method. Cold Brew Cold brew has gained popularity in recent years as a smooth, full-bodied alternative to traditional iced coffee. Steeping coffee grounds in water creates a rich, low-acid coffee concentrate that can be diluted to taste or used in place of espresso for homemade iced lattes and other creations! Base Parameters:• 10oz coarsely-ground coffee• 40oz water• Steep for 12-24 hours• Strain and dilute the concentrate to taste with water or milk. We recommend a ratio of 1.5-2 parts water to 1 part concentrate, plus ice (if desired). View our Filtron Brew Guide for full details. Iced Pour Over Brewing coffee directly over ice is a quick and easy alternative to the Cold Brew method. This technique produces a fresh, clean, and aromatic iced coffee. You can use various pour over brewers for this method; we recommend the Chemex. The goal of the iced pour over is to brew a concentrated coffee that dilutes to the proper ratio as the ice melts, using equal parts water and ice. Direct contact with ice cools the brewed coffee quickly, retaining aromas and bright flavors not found in cold brewed coffee. Base Parameters:• 50g coffee• 375g hot water• 375g ice• Rinse and remove the filter from the Chemex. Dump out the rinse water and place ice in the bottom of the Chemex. Return rinsed filter to the Chemex, add ground coffee, and brew directly over the ice. Scale up or down as needed for the volume of your chosen pour over method.
