Valencia hit 40°C this week, so I traded hot coffee for two easy summer options: a light cold brew with a squeeze of lemon, and a 2‑minute Dalgona (whipped coffee) over ice.
Cold Brew With Lemon (French Press Method)
- 60–70 g medium‑coarse ground coffee per 1 L cold filtered water
- Steep 16–18 hours in a French press at room temp
- Press, refrigerate; dilute 1:1 if it’s too dark
- Serve over ice with a small squeeze of lemon
- Note: Lemon brightens and lightens without added sugar
Dalgona (Whipped Coffee) in 2 Minutes
Equal parts instant coffee and brown sugar (e.g., 2 tsp each)
- 1–2 tbsp hot water; whip with a milk frother 30–60 seconds until foamy
- Pour over cold milk and ice; adjust sweetness to taste
- Taste: Refreshing and sweet, but far lighter than a Frappuccino
Quick demo if you’re visual:
Tips and Tweaks
Refreshing and sweet, but not Frappuccino levels of sugary dangerous.