Here at Frank and Earnest we are really proud of our Single Origin Coldbrew, so proud in fact that we want to share with you some of our favourite serving suggestions and tips.
We have designed this Coldbrew Companion to help you understand and appreciate the versatility and unique flavours of our Single Origin Coldbrew.
These recipes are the result of hours spent creating and experimenting, but they are so good that we just had to share!
As coldbrew is a speciality for us, we get a lot of questions on how to serve cold brew and the best cold brew coffee recipes. We hope this companion serves as a useful and informative guide as you embark on this coldbrew journey with us. If you would like further information on coldbrewing or just a chat about your favourite coffee, we would love to hear from you!
Frank and Earnest Single Origin Coldbrew.
Using this method allows us to perfectly present the different favour profles of our single origin coffees. Coldbrewing also ensures a lower acidity level and a cleaner, sweeter and smoother finish.
It’s a very natural process. There are no additives just 100% pure Bury St. Edmunds water, freshly roasted and ground single origin speciality coffee and a whole lot of love and care.
From the Bottle
Nothing more than pure, clean and sweet Frank and Earnest Coldbrew.
1 x 330ml bottle of Frank and Earnest Single Origin Coldbrew
1. Fill a tall glass with ice
2. Top with 1⁄2 a bottle of Coldbrew
3. Garnish with a slice of fresh orange - simple but glorious
Light, zesty and refreshing. A great twist on the traditional G&T
80ml Frank and Earnest Single Origin Coldbrew
100ml Quality tonic water
Pink grapefruit slice
Sprig of rosemary
1. Begin by pouring the tonic water into a tall ice filled glass.
2. Top with Coldbrew.
3. Garnish with a slice of pink grapefruit and a sprig of rosemary.
Earnest suggests: Adding a shot of gin makes for an interesting twist on the traditional Gin and Tonic.
Legend has it that ‘Captain Shaddock’ brought the first pomelo seeds to the Caribbean and accidentally created the delicious Pink Grapefruit.
125ml Frank and Earnest
Single Origin Coldbrew
65ml Pink grapefruit juice
25ml Lime and mint Syrup
Ruby grapefruit slices
1. Fill a large tumbler to 2/3 with crushed ice.
2. Pour over the lime and mint syrup before adding your pink grapefruit juice and coldbrew
3. Garnish with a nice big slice of ruby grapefruit and some fresh mint leaves.
Frank suggests: Try adding a shot of Barbadian rum such as Mount Gay for an incredibly refreshing cocktail.
Frank and Earnest Nitro-Coldbrew
Velvety soft and with a distinctively creamy quality, our Nitro-Coldbrew pours with a deliciously smooth precision.
For the ultimate experience, we recommend drinking before the head has had time to fully settle. Rich in flavour and crafted with skill and passion,
Frank and Earnest Nitro-Coldbrew is where coffee meets science. By adding pure Nitrogen to our Coldbrew we take this drink to a whole new level.
For those with our Nitro-Coldbrew systems here is a great summer alternative to the traditional latte.
100ml Whole milk or coconut milk
1. Fill a large tumbler or soda glass with ice cubes.
2. Add milk.
3. Top with our deliciously creamy Nitro-Coldbrew.
Earnest suggests: Try adding Vodka and Kuhlúa for our take on a ‘White Russian’.
The highly fertile soil surrounding Mount Etna gives the Sicilian blood orange the highest vitamin C content of any orange variety
150ml Frank and Earnest Single Origin Coldbrew
90ml Fresh Sicilian blood orange juice
Blood orange or pink grapefruit slices
Fresh basil leaves
1. Pour the orange juice over a glass of ice.
2. Add your Coldbrew.
3. Garnish with a large slice of your chosen fruit.
4. Add a basil leaf, stir and enjoy!
Earnest suggests: Enhance those Italian flavours by adding a good lug of Prosecco.
Lime and Mint Syrup
1kg Unrefined caster sugar
1L Cold water
1. Add the caster sugar and cold water to a large pan.
2. Place on a medium heat and bring to the boil, stir until the sugar is dissolved.
3. Reduce the heat and add the grated zest and juice of both limes.
4. Pick the mint leaves from the stems and add to the syrup.
5. Stir well and remove from the heat to cool.
6. Strain the syrup through a fine sieve and bottle for storage