Summer changes everything: consumer habits, daily routines, even how we perceive taste and temperature. And coffee adapts too.

For professionals in hospitality or foodservice, the summer season is both a challenge, (often intense) and an opportunity.

Espresso remains a cornerstone, but there’s a growing demand for freshness, lightness, and novelty.

Taking this in mind, the ability to craft a summer coffee offering with intention, consistency, and quality can truly make the difference.

That’s why we’ve gathered a few technical tips and ideas based on insights from our horeca partners.

A summer coffee menu doesn’t need to be complicated – but it must be intentional.
Here are a few options that are working particularly well in our FLUID Specialty Coffee shop in Florence and among LPDC partner venues:

• Classic Cold Brew: 12–14 hour cold infusion, served straight or with an aromatic twist (e.g., citrus peel). Also works great in cocktails, adding a new layer to an Americano or a gin & tonic.

• ICED Latte: prepare it in a tall tumbler filled with ice, using cow’s milk or a plant-based alternative like oat milk. Pour over a single or double shot of espresso, such as LAB#106, or try a single origin with floral notes and hints of almond like Coopchebi (Organic and Fairtrade).
  Pro tip: try the version with cold-frothed milk using an immersion blender to enhance the layered effect.

• Espresso Tonic / Gin Tonic: For the bold – espresso over ice with tonic water, or mixed in a cocktail. Our washed Ethiopian (Yrgalem) performs beautifully, but don’t overlook Dambi Uddo – it could give you an outstanding cold brew experience.

Whatever you serve, make sure the recipe is clear, repeatable, and aligned with your target audience.

Concrete suggestions to integrate summer coffee into your menu without overcomplicating things:

• Choose traceable coffees with fruity or citrus profiles – they shine when served cold.

Cold brew tends to reduce perceived acidity, due to its extraction method. In fact, the “Toddy” system was invented by Mr. Toddy to help his wife enjoy specialty coffee without stomach acidity issues – cold brew extraction significantly tames acidity.

• Mind your grind and extraction method:

• • For cold brew: go for a coarse grind and slow filtration.

• • For espresso on the rocks: options include single or double shot, Greek-style iced espresso, or served with almond milk (as in the traditional caffè leccese).

Bitterness in hot-cooled drinks often comes from thermal shock and dilution – a challenge in both iced espresso and cold Americanos.

Greek-style cold espresso, for example, is made with a long double shot, cooled, and then emulsified for a smoother texture.

• Think logistics and waste: some venues use growlers – small steel kegs filled with cold brew and nitrogen for Nitro Cold Brew.

Alternatives include glass bottles for take-away, or cold brew in pitchers, served by the glass.

Interesting fact: cold brew can also be served on tap, just like beer, using nitrogen instead of CO₂.

If a product isn’t classic, it needs to be explained – or it risks being misunderstood or “lost in the wild”.

Here are some simple but effective strategies:

• Name the coffee, not just the drink: “Brazilian Estate Cold Brew” is not the same as “Iced Coffee”.

• Tell a story: even a brief written line can describe the method or origin.

• Create a dedicated space on your summer menu, even just a chalkboard – it shows thought and intention.

• If you’re active on social media, show the process through stories or reels – it sparks curiosity and engagement. People nowdays are more curious than ever, give them the possibility to that at home!

Summer is high season – meaning more customers, but also higher resource consumption: water, energy, and materials.

Here are a few simple but high-impact ideas:

• Responsible equipment washing: reduce full rinse cycles, consider microfiltration systems.

• Switch to glass bottles or reusable thermoses for cold coffee take-away, replacing plastic containers.

• Eliminate single-serve packaging, even for home use – offer Cold Brew or Chemex kits, or sell ground coffee in tins for moka brewers.

Do you run a café or venue and want to develop your summer offering with method, consistency, and technical support?

Write to us at office@lpdc.it or contact your LPDC rep to schedule a meeting with our team.

Get brewing. Thanks!