The return of iced coffee: tips and recipes

As soon as the first rays of sunshine become warmer and jackets give way to light shirts, one question keeps coming up in our shops: "When will iced coffee be back?" The answer is simple: now.

But not just any old way.

At Café Castelo, iced coffee isn't a passing trend. It's a summer ritual we take seriously. That's why we use our Honey Black, a rich, velvety coffee with no bitterness, as the ideal base. And above all, we recommend our Universal Grind, developed right here in Quebec City, for perfect extraction… even cold brewing.

☕ Understanding the types of iced coffee

It does not exist One single iced coffee, but several methods, all unique in their taste, intensity and ease of preparation.

1. Cold brew (cold infusion)
A slow, gentle method, ideal for summer.
The ground coffee is left to steep in cold water for 12 to 18 hours.
The result: a mild, slightly acidic, very refreshing coffee.

2. Hot brewed coffee, then cooled
Quick method: prepare the coffee normally (filter, plunger, moka), then pour it over ice.
The result: a stronger coffee, with more pronounced acidity, but very satisfying when you want an immediate result.

3. The cold affogato
A quick dessert: a scoop of ice cream (vanilla or hazelnut) topped with hot brewed coffee.
Summer variation: use a short espresso, let it cool slightly, then pour it over the ice.
A meltingly delicious and contrasting treat.

🌿 Why the Universal Grind is ideal for summer

Developed at our factory in In Quebec, the Universal Grind is one of our flagship products. And it shines particularly brightly in the summer, when you want coffee quickly, without complicated equipment.

Here's why it makes all the difference:

• Compatibility : works with French press coffee makers, manual filters, cold brew, etc.

• Ecological : allows you to reduce up to 50% the amount of coffee necessary, without losing taste.

• Economy : A more efficient infusion = less waste, more cups per bag.

• Constance : No unpleasant surprises, regardless of the method or water temperature.

And as a bonus: it comes with a selection of our most beloved coffees… including the Black Honey.

🍯 Black Honey, the star of your summer coffees

This blend, exclusive to Café Castelo, has become a must-have.
With its woody, creamy and non-bitter aromas, it is perfectly suited for cold brewing. It retains all its depth, even when served ice-cold.
And in the shop, it's the one we use for our Homemade cold brew — proof that it is a choice based on trust.

🍹 Three refreshing ideas to try at home

Classic cold brew with black honey

• 1 liter of cold water + 50g to 100g of all-purpose ground black honey, depending on the desired strength.

• Infuse at room temperature or in the fridge for 14 to 24 hours.

• Strain, pour over ice, add a dash of maple syrup or vanilla if you want a sweeter flavor.

Quick iced latte

• Prepare a filter (or French press) coffee with black honey.

• Allow to cool slightly, then pour over ice cubes.

• Add milk or plant-based milk, a pinch of cinnamon

Italian-style iced coffee (with tonic)

• Brew a single or double espresso according to your taste.

• Fill a glass with ice, add 100 ml of tonic water, then the coffee

• Garnish with lemon zest or a mint leaf. It might seem surprising, but it's delicious!

• Perfect with the Calamari for a brighter, spicier note

In conclusion

Iced coffee isn't a compromise. It's another way to discover the richness of your favorite beans, in a new light. And with the Universal Grind, making it at home has never been easier, more eco-friendly, or more delicious.

This summer, let yourself be surprised by what coffee can offer when it is brewed with care… and drunk very, very cold.