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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Cold Coffee

Like most things I enjoy my coffee to excess. Good coffee I prefer to drink in a pure fashion, unadulterated but when it comes to run of the mill plonk coffee I allow for one cream and one sugar to help boost flavour and take the edge off of the acid. When it’s hot out the thought of quaffing a fresh brewed cup of Joe often loses its appeal but iced coffee like iced tea when properly brewed can get you your coffee fix while quenching your thirst.

Iced coffee is best described as a chilled variant of coffee which requires different brewing practices as one does not simply serve up their regular brewed coffee on the rocks nor does one supplement their dietary coffee requirements with any of those syrup born sugary machi-frappi whatever ficky-fuck- pseudo-cinnos.

Photo courtesy of www.withsaltandwit.com

Photo courtesy of www.withsaltandwit.com

To understand the varying methods of brewing coffee one must realise that coffee beans are as sensitive as the culture they have created. The roasting and brewing techniques combined with extreme temperatures changes used can produce iced coffees that are pungent and acidic with pronounced bitterness. To overcome this there are two coffee brewing techniques that will yield aromatic and flavourful brews to be employed to create a superior iced coffee.

The hot-brew method, also referred to as the Japanese method requires the use of lightly roasted coffee beans that are finely ground allowing quick release of flavours which is brewed with hot water and immediately passes from the coffee filter over ice causing it to be instantly cooled. This flash cooling of the brewed coffee is credited with preserving the integrity of the coffee.

The cold-brew method requires dark roasted coffee beans that are coarsely ground which will slowly release their goodness as they are gradually steeped for 12-24 hours at room temperature. This slower mellow manner of extracting the flavours out of the beans is why others prefer this technique.

As Tracy Cosburn, owner of Kyoto Coffee advises… “Low acid coffees hail from Indonesia primarily .. Look for single origin coffees like Papua New Guinea or Sumatra .. A touch of vanilla and chocolate compliment the coffee nicely and smooth out the flavour. These days non dairy black cold coffee is gaining popularity.. But adding a cream or milk option ( I use milk and cream with no additives or preservatives .. Read the label !) it tastes sweeter and the finished product will need no sugar .. Remember .. Cold coffee has no fail date .. But dairy and non dairy options do .. Your iced mixture is only good for as long as your dairy expiration”

I have included recipes for both techniques which I encourage you to try so you can appreciate the results and decide which one you prefer. Regardless of what beans or roasts you choose, whether you are a double-double or a 4×4 drinker you must always consider that the coffee you choose to use in an iced coffee needs to be brewed significantly stronger so that it holds up to be diluted by the addition of ice.


Japanese Hot-Brewed Iced Coffee


1 1/2 cups medium-fine coffee grounds

4-6 cups ice cubes

4 cups of boiling water


Bring the water to boil in a kettle. While waiting for the kettle to boil, fill a heat-proof carafe with the ice. Fill a coffee filter basket with the coffee. Carefully hold the basket over the carafe and slowly pour enough hot water over the grinds to moisten them. Let the grinds rest for about 30 seconds and then continue to slowly pour the water over the grinds pausing every so often as the filtering process is a slow one.

Serve immediately with or without sugars, milks or cream.

Yields: 8-10 glasses


Cold-Brewed Iced Coffee


1 lb. coarse coffee grounds

8 cups water at room-temperature water

Cold water as needed


In a container that can accommodate 4 litres of water, gently combine the room temperature water with the coffee grinds. Cover and let steep at room temperature overnight. This will create a coffee concentrate which just like concentrated juices will require dilution.

Using a fine meshed sieve, filter the steeped concentrated coffee into a decanter and chill. When ready to serve dilute 1-part coffee concentrate with 2 parts cold water poured over ice.

Serve immediately with or without sugars, milks or cream.

Yields: 10-12 glasses


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