DIY coffee specialties for summer: 5 refreshing recipes to make yourself

As temperatures rise, so does the desire for refreshing drinks – and that certainly applies to coffee. Instead of relying on ready-made iced coffee products from the supermarket, you can prepare your own summer coffee specialties with a few simple ingredients – tailored to your taste. Here you'll find five tried-and-tested recipes that not only refresh but also offer a true coffee experience.

Iced Coconut Latte – Tropical aroma with barista character

Ingredients:

• 1 strong espresso (or a double ristretto)
• 200 ml canned coconut milk (not the kind in a Tetra Pak – for more flavor and creaminess)
• 1 tsp maple syrup or honey (optional, depending on desired sweetness)
• ice cubes

Preparation:

1. Prepare the espresso and let it cool to room temperature so that it doesn't melt the ice when poured.
2. Shake the coconut milk well to combine the fat and liquid. Canned coconut milk contains more fat and has a creamier mouthfeel.
3. Fill a glass halfway with ice cubes.
4. Pour the coconut milk into the glass and add some sweetener if you like.
5. Finally, slowly pour in the espresso. If you carefully let it run over the back of a spoon, you'll create a beautiful layered effect.

This drink brings a holiday feeling to your glass – ideal for hot days on the balcony.

Cold Brew – Cold extraction for a mild coffee experience

Ingredients:

• 100g coarsely ground coffee (preferably freshly ground)
• 1 liter of cold, filtered water
• A large glass container or a special cold brew maker

Preparation:

1. Grind the coffee coarsely – similar to coarse sea salt. It shouldn't be too fine, otherwise bitter substances will form and the coffee will be more difficult to filter.
2. Place the ground coffee in your container and fill it with cold water. Stir the mixture thoroughly so that the powder is completely moistened.
3. Seal the container and refrigerate for 12 to 18 hours.
4. Then you filter the cold brew through a fine sieve or coffee filter paper to remove the residue.
5. Serve it straight over ice or with a splash of milk – according to your taste.

Cold brew is mild, easy on the stomach and can be prepared well in advance – perfect for your week working from home or as a refreshment after sports.

Iced Mocha – For chocolate lovers with a need for caffeine

Ingredients:

• 1 freshly brewed espresso (approx. 30 ml)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp sugar or syrup (e.g. vanilla or maple syrup)
• 150 ml cold milk or plant-based milk
• ice cubes
• Whipped cream (optional)

Preparation:

1. Brew the espresso and let it cool briefly.
2. Mix the cocoa powder with the sugar and add a little hot water – just enough to create a smooth chocolate base.
3. Add the espresso to the chocolate mixture and stir everything well.
4. Fill a glass with ice cubes and pour the milk over them.
5. Finally, add the chocolate-espresso mixture and stir gently.
6. Optionally, you can add whipped cream on top and dust with cocoa powder.

An ideal companion for the afternoon – sweet, cool and invigorating all at once.

Matcha Iced Latte – The green alternative for conscious gourmets

Ingredients:

• 1 tsp Matcha powder (high quality, e.g. Ceremonial Grade)
• 50 ml hot water (approx. 80 °C)
• 200 ml cold plant-based milk (e.g. oat, soy or almond)
• ice cubes
• Sweetener of your choice (agave syrup, honey or date syrup)

Preparation:

1. Sift the matcha powder into a small bowl or glass to avoid lumps.
2. Pour in the hot water and whisk the matcha with a bamboo whisk or milk frother until frothy.
3. Fill a glass with ice cubes and pour in the milk.
4. Sweeten the milk to your taste, if desired.
5. Slowly pour the frothed matcha over the milk – this will create beautiful layers of color, which you can then carefully stir.

Although matcha also contains caffeine, its effects are significantly gentler and more lasting due to the L-theanine it contains – ideal for long summer days.

Espresso Tonic – The bold summer drink with character

Ingredients:

• 1 fresh espresso
• 150 ml well chilled tonic water
• ice cubes
• Lemon zest, cucumber slice or rosemary sprig for decoration

Preparation:

1. Chill your glass beforehand or add plenty of ice.
2. Pour the tonic water slowly into the glass – ideally over the ice cubes to avoid splashing.
3. Brew the espresso fresh and let it cool for about a minute.
4. Pour the espresso very carefully over the back of a spoon or along the side of the glass into the tonic – this way the espresso stays on top and the tonic stays at the bottom.
5. Garnish the drink with a lemon zest or a sprig of rosemary for an aromatic burst of freshness.

Espresso Tonic is not mainstream – but those who like bitter and tart flavor combinations will love this drink.

Conclusion: Coffee enjoyment knows no temperature limit

With a little preparation and high-quality ingredients, you can easily prepare barista-worthy cold drinks at home. Whether you opt for the classic chocolate version, make a batch of cold brew to keep on hand, or boldly explore new avenues with matcha or tonic – summer is the perfect time to rediscover coffee.

These recipes will not only add variety to your coffee, but also joy to your coffee routine. And the best part: all the recipes can be adapted – for more sweetness, more strength, or completely dairy-free.

Matcha image source: Charlotte May via Pexels