The sun’s out, sleeves are up, it’s time to ice-up every drink to keep you refreshed this summer.
You can enjoy these drinks in our brew bars or make them at home yourself.
Say hello to our Summer Drinks 2025.
Espresso Tonic
Served in a (Rum Baba) can glass
Ice
Double shot of espresso (go for a light roast – fruity is your friend here)
Bottle of tonic
First add the ice, then your tonic, slowly add your espresso.
Iced Hojicha and Iced Matcha
3g Hojicha or Matcha
30g water (start warm, mostly cold)
Whisk zigzag-style ‘til foamy
Pour over iced milk or plant-based milk
Iced Latte
Double shot of espresso
Ice
Your choice of milk or plant-based
First ice, than milk, than slowly pour your espresso.
Iced Tea
Ice
¾ bottle of tonic
Iced tea to top
Dried lime slice
To prep
20g tea per 1L / 40g per 2L
Cold steep overnight, strain in the morning
Cold Brew
Cold Brew is coffee brewed with cold (or room temp) water over 12–24 hours.
It’s smoother, lower in acidity, and naturally sweet, perfect for hot days.
Use coarse grind + cold water + patience.
We use a 1:4 ratio (e.g., 100g coffee to 400ml water) to make a concentrate, then dilute it to taste.
Grind size: Think raw sugar or sea salt.
Rum Baba favies for cold brew: Funky fruit bombs and juicy naturals, we rotate our beans, but always lean into bright, bold, and beautiful profiles.
Enjoy the sunny days ahead.