Cafe con hielo from Villeroy & Boch

A cafe con hielo is the perfect coffee enjoyment for summer: iced, intense and stimulating. We’ll tell you here what sets cafe con hielo apart from a traditional iced coffee and how to make one perfectly.

Where does cafe con hielo come from?

Cafe con hielo comes from Spain and is a key component of the Iberian coffee culture. Enjoying coffee has a long tradition there: Spain was already importing coffee beans from its Latin American colonies in the 1700s. Spanish coffee has a special character and above all has three properties:

The beans: While arabica coffee beans dominate in most countries, the robusta coffee variety is often used in Spain. Arabica coffee beans have less than two percent caffeine, while it can be nearly five percent in robusta beans. Robusta beans make coffee strong and stimulating.
The roasting: Coffee beans are roasted in Spain using special processes. The torrefacto roasting process is often used, where the beans are caramelized with sugar. Spanish coffee has a strong roasted aroma, a subtle bitter note and a creamy consistency.
The variety: Spanish coffee culture is full of inspiration and curious specialties. In addition to iced cafe con hielo, Spaniards enjoy the barraquito with Tía Maria liqueur and lemon peel, for example. In Andalusia, cafe bombon is popular: the espresso variant is prepared with sweetened condensed milk, which forms a layer under the coffee in the cup. The manchado is very mild - which is a glass of hot milk with a shot of coffee.

Spaniards love to start their day with a good cup of coffee. Due to the warm climate, a typical Spanish breakfast usually consists primarily of coffee. The high temperatures are likely also the reason for the invention of cafe con hielo: this iced coffee creation is especially great to enjoy on hot summer days.

Where does cafe con hielo come from?

The beans: While arabica coffee beans dominate in most countries, the robusta coffee variety is often used in Spain. Arabica coffee beans have less than two percent caffeine, while it can be nearly five percent in robusta beans. Robusta beans make coffee strong and stimulating.
The roasting: Coffee beans are roasted in Spain using special processes. The torrefacto roasting process is often used, where the beans are caramelized with sugar. Spanish coffee has a strong roasted aroma, a subtle bitter note and a creamy consistency.
The variety: Spanish coffee culture is full of inspiration and curious specialties. In addition to iced cafe con hielo, Spaniards enjoy the barraquito with Tía Maria liqueur and lemon peel, for example. In Andalusia, cafe bombon is popular: the espresso variant is prepared with sweetened condensed milk, which forms a layer under the coffee in the cup. The manchado is very mild - which is a glass of hot milk with a shot of coffee.

Modern Grace milk jug

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Artesano Hot and Cold Beverages straw

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Artesano Hot and Cold Beverages cup

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Recipe for a cafe con hielo

At first glance, the recipe for the cafe con hielo looks very pure. But it would be a mistake to think that cafe con hielo is trivial. The art of preparing the Spanish coffee traditionally and enjoying it in style lies in the details.

Ingredients

Double espresso: A real cafe con hielo is based on a cafe de solo - the Spanish variant of the espresso. For the perfect flavor, it is important to use dark roasted robusta coffee beans for the hot beverage. The robusta ground coffee should be ground as finely as possible.
Two teaspoons of sugar: The classic cafe con hielo is sweet, which is why sugar is one of the typical ingredients.
Milk: A shot of whole milk can be added if desired to make the coffee creamier and milder.
Ice cubes: Ice cubes are a must to be able to enjoy the coffee chilled.

Preparation

For cafe con hielo, an espresso cup with warm cafe de solo and a second glass with ice cubes is served. Milk and sugar are added to the coffee as per personal preference. Since ice cubes water down the coffee, traditionally a little more sugar is used during the preparation. The altered coffee is poured out of the cup into the glass with the ice cubes. Connoisseurs manage this with perfect elegance – but this takes practice. A long-handled coffee spoon is used to stir the drink and it is enjoyed iced.

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Recipe for a cafe con hielo

Ingredients

Double espresso: A real cafe con hielo is based on a cafe de solo - the Spanish variant of the espresso. For the perfect flavor, it is important to use dark roasted robusta coffee beans for the hot beverage. The robusta ground coffee should be ground as finely as possible.
Two teaspoons of sugar: The classic cafe con hielo is sweet, which is why sugar is one of the typical ingredients.
Milk: A shot of whole milk can be added if desired to make the coffee creamier and milder.
Ice cubes: Ice cubes are a must to be able to enjoy the coffee chilled.

Preparation

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Coffee Passion coffee/tea cup & saucer

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Artesano Hot and Cold Beverages mug

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Coffee Passion coffee spoon

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The difference to iced coffee?

The Spanish cafe con hielo cannot be compared to the iced coffee we are so familiar with. Filtered coffee or a double Italian espresso is used for an iced coffee. Another difference: iced coffee is not served with ice cubes made of frozen water, but rather with ice cream - usually vanilla ice cream - and cream. Compared to iced coffee, cafe con hielo is lighter and seduces with more intense flavors.