Choc Ice from London-based Square Mile Coffee Roastersis back. Last year’s popular blend returns this year, once again delivering exactly what made it a favorite among so many—sweetness, a creamy texture, and a flavor you’ll want to come back to. In the cup , it combines chocolatey crunch, sweet hazelnut , and a delicately creamy base that gives the entire coffee a smooth and rounded character. It’s a blend designed to work perfectly as an espresso and in colder coffee drinks, while still retaining enough sweetness and body even when prepared traditionally. The resulting profile is soft, chocolatey, and very pleasant—exactly the kind of blend you’ll want to come back to.
The blend consists of two coffees that complement each other well. The base structure and the more chocolatey notes come from Sitio da Torre in Brazil, specifically from producer Álvaro Coli, who grows the Yellow Bourbon variety and uses natural processing. The second component is Altamira de Chirripó from Costa Rica by Micepa Micromill, where the Catuaí variety is grown and white honey processing is used. It is precisely the combination of Brazilian sweetness and texture with Costa Rican smoothness and a nutty, creamy base that gives the blend its balanced and very drinkable character.
The processing of both components plays an important role in the final cup. The Brazilian portion is naturally processed, which gives the blend a fuller body, greater sweetness, and a richer chocolate base. The Costa Rican component , processed using the white honey method, on the other hand, brings a smoother, sweetly creamy profile and helps to round out the entire flavor profile. Both coffees are medium-roasted, so the resulting espresso is round, sweet, and harmonious, with a texture that holds up well in both a single shot and in milk-based or iced coffee drinks.
Below you’ll find a recipe recommended directly by the roaster:
WHAT YOU’LL NEED:
- Gastronorm container (polypropylene, airtight lid, tall and square): Choose a size as close as possible to the desired beverage volume to minimize contact with oxygen. Sizes up to 18 liters are available. Remember that the container must fit in the refrigerator
- Espresso grinder
- Cold, filtered water
- Serving container – for pouring and serving cold brew
INSTRUCTIONS:
- Grind the coffee in an espresso grinder. Use the same grind size as you would for espresso.
- Example: Use 320 g of coffee for 4 liters of beverage.
- Pour the coffee into a Gastronorm-style container and add cold filtered water (e.g., 4 liters). Then stir thoroughly with a whisk to ensure all the coffee grounds are saturated.
- Cover and let stand at room temperature for 30 minutes. This will achieve full extraction—longer steeping is not necessary.
- Let it cool overnight in the refrigerator. The beverage will cool and the coffee grounds will naturally settle, effectively filtering the cold brew.
- Carefully pour into a serving container. Pour slowly from the corner of the Gastronorm container until grounds appear. Once the drink begins to look cloudy, stop pouring to preserve clarity and flavor.
- Store the filtered cold brew in the refrigerator in an airtight container until ready to serve.
EXTRA TIP:
- Use a tall, square Gastronorm container that matches the volume of your beverage as closely as possible. This minimizes contact with oxygen and improves the clarity of the beverage. Additionally, the square shape allows for cleaner and more precise pouring—ideal for reducing sediment in the final cold brew.