UMA Iced Latte
A simple and refreshing approach to reveal the texture and sweetness of our blends.
Ingredients
1 espresso extracted from 18g of finely ground coffee. Cold whole milk is preferred, it provides a rounder texture and natural foam when it comes into contact with ice cubes. Generous amount of ice cubes.
Preparation
Fill the glass with ice cubes to the top. Pour in the cold milk first — about 150 to 200 ml depending on the size of the glass and desired intensity. Extract the espresso and gently pour it over the milk, letting it run down the side of the glass or over the back of a spoon. The coffee settles on the surface before slowly mixing — this is both a visual effect and a way to preserve the aromas for a few more seconds before drinking.
What makes all the difference
The order of pouring is not insignificant. Pouring the milk first prevents the hot espresso from melting the ice cubes too quickly and diluting the drink. A freshly extracted espresso, poured hot over cold milk, creates the contrast that gives the iced latte its full texture.
Which coffee to choose?
DUNE is the recommended choice for its gourmet and round profile; it naturally pairs with milk for a smooth and comforting latte. AMBER offers more character and depth, for those who want to taste the coffee even with milk. BLOOM provides a lighter and more delicate version, with an unexpected floral freshness.
In the cup
Smooth, fresh, balanced. The milk rounds out the espresso without overpowering it. A drink to be savored slowly, on a sunny day.
UMA Signature
A touch of honey poured directly over the ice cubes before the milk, for a richer and slightly sweeter version.