As you may have noticed, it’s been exceedingly hot of late.  I am happy about this. Very happy. It’s time for skin to turn brown, windows to stay open all night, hair to get a chlorine volume boost, dinner cooking time to be cut in half (buy meat/fish/roo/haloumi, put on BBQ.. Done!) and for… ICED COFFEE.                  My Favorite.

Since the temperature rose a few weeks ago, I’ve trialed a few different versions of the icey goodthing.                                                                                 I guess I should have prefaced this post with the admission that coffee is one of my major things. One of the joys that I cannot go without. I go to bed thinking about the next morning’s coffee.. It’s true. And that all important first coffee has to be juuuuust right, Goldilocks. So, this is my home set up.. Old faithful- my GAGGIA ‘Classic’ esspresso machine, GAGGIA Small bean grinder (grinding in small, cup by cup batches is the way to go for frrrrreshness and flavour), Beans of choice are boutique importers, Obscura.. Their beans come from Lao, from the Jhai Coffee Farmers Co-op..  Fair Trade, of course!

The hand screen printed artwork on the coffee bags and cups is THE BEST. It was what caught my eye as I wandered past their coffee cart many moons ago..

It is beautiful and unique, and the coffee inside tastes as good as the designs look. I likey that. No false advertising here! If you’re ever in down town Kensington, visit them! They’re right opposite the train station.                                                

Now, onto my Iced Coffee Creations!                                                        Take 2 shots fresh esspresso (I like the Obscura blends Naga or Dark Horse for a deep dark morning kick in the taste buds)                                                   Pour over ice filled latte glass, at this point it kinda turns into a icey water long black thing..                                                                                          Pour a dash of milk or Bonsoy soy milk (I’m a soy drinker..but ONLY this brand, Japanese soy masters make Bonsoy and it tastes like awesomeness liquified..)                                                                                                   OR just skip milk and head straight to CREAM..  Ahh, cream.. the basis of all my favorite edibles and drinkables.. Pour some on, not whipped, just thick and organic if possible, it should sit on the ice and get a bit frosty, some of it blending with the coffee and milk underneath. Shake shake of hot good chocolate mix on top, Cappucino style.. and you’re done! If you’re feeling decadent some chocolate syrup around the inside of the latte glass will make a nice ice-mocha version.. Mmmmm.. My main musts are.. Lots of ice, the whole thing is mostly ice and coffee, no sugar, cream/milk is sweet enough, and 2 shots of coffee.. good coffee.

Yum!!! Here’s to Spring! And hurry on now Summer! Ciao! I’m off to get caffeinated..