By Chris Nolte, Co-Founder of Per’La Specialty Roasters
Summer in Miami is a vibe—sun-soaked days, warm evenings, and a craving for refreshing drinks that keep you energized and cool. At Per’La, we believe specialty coffee isn’t just a morning ritual; it’s a versatile ingredient that can elevate your summer experience. Whether you’re hosting a backyard BBQ or chilling by the pool, our carefully sourced coffees can shine in both classic brews and creative coffee cocktails or mocktails. Here’s how to make the most of our Per’La lineup this summer, complete with summer-inspired recipes to keep your taste buds buzzing.
Why Specialty Coffee in Summer?
Specialty coffee, like the kind we roast at Per’La, is all about quality and flavor. Our beans are sourced directly from farmers we’ve built relationships with across Central and South America and Eastern Africa, ensuring every cup tells a story. Summer calls for lighter, brighter coffee profiles that pair beautifully with citrus, tropical fruits, and chilled preparations. Cold brew, iced pour-overs, and coffee-based cocktails or mocktails are perfect ways to showcase our Finos while beating the heat.
Let’s dive into some of our favorite Per’La coffees and how to transform them into summer sips, including a few cocktail and mocktail recipes inspired by the season.
1. Cold Brew with Per’La’s Colombia San Agustin
Our Colombia San Agustin is a crowd-pleaser with its bright acidity, sweet caramel notes, and hints of citrus and berries. It’s ideal for cold brew, which brings out its smooth, refreshing qualities.
How to Make Cold Brew at Home:
- Grind: Coarsely grind 4 oz of Colombia San Agustin.
- Steep: Combine with 32 oz of cold water in a mason jar or cold brew maker. Stir gently.
- Wait: Let it steep at room temp for 12-16 hours.
- Filter: Strain through a coffee filter or fine mesh sieve.
- Serve: Dilute 1:1 with water or milk over ice. Add a splash of simple syrup for sweetness.
Summer Mocktail: Colombia San Agustin Yuzu Espresso Tonic
This bubbly mocktail is a zesty twist on the classic espresso tonic, perfect for showcasing Colombia San Agustin’s citrusy notes.
- Ingredients:
- 1 shot (1 oz) of Colombia San Agustin espresso (or 2 oz cold brew concentrate)
- 1 oz yuzu juice (available at Asian markets or online)
- 4 oz tonic water
- Ice
- Lemon or orange slice for garnish
- Instructions:
- Fill a glass with ice.
- Pour in yuzu juice, followed by tonic water.
- Slowly add the espresso or cold brew to create a layered effect.
- Garnish with a citrus slice and serve immediately.
This mocktail is crisp, effervescent, and highlights the Colombia San Agustin’s bright acidity—a perfect poolside sipper.
2. Iced Pour-Over with Per’La’s Ethiopia Bombe
Our Ethiopia Bombe is a floral and fruity gem, boasting notes of jasmine, peach, and bergamot. It shines in an iced pour-over, where its delicate flavors pop against the chill.
How to Make Iced Pour-Over:
- Grind: Medium-fine grind 1 oz of Ethiopia Bombe.
- Brew: Use a pour-over cone (like a V60) with 8 oz of hot water (195°F). Pour slowly in circles, brewing directly over a glass filled with 4 oz of ice.
- Serve: Stir gently to cool and enjoy black or with a splash of oat milk.
Summer Cocktail: Ethiopia Bombe Cold Brew Shandy
This boozy shandy Finos the floral Bombe with lemonade and a light beer for a refreshing kick.
- Ingredients:
- 4 oz Ethiopia Bombe cold brew (prepared as above)
- 2 oz fresh lemonade
- 4 oz light lager or wheat beer (e.g., Allagash White)
- Ice
- Lemon wheel for garnish
- Instructions:
- Fill a pint glass with ice.
- Pour in cold brew and lemonade, stirring gently.
- Top with beer and garnish with a lemon wheel.
- Sip and savor the floral-citrus harmony.
This cocktail is light, fizzy, and perfect for a summer brunch or beach day, with the Bombe’s fruit notes dancing alongside the lemonade.
3. Espresso Mocktail with Per’La’s Espresso Fino
Our Espresso Fino is a bold, balanced mix with chocolatey depth, nutty undertones, and a touch of berry sweetness. It’s crafted for espresso lovers and makes a stellar base for mocktails that mimic the sophistication of cocktails.
How to Pull the Perfect Espresso:
- Grind: Fine grind 19g of Espresso Fino.
- Brew: Use an espresso machine to pull a 2 oz shot in 25-30 seconds.
- Cool: For mocktails, let the shot cool slightly or chill in the fridge.
Summer Mocktail: Old School Espresso Martini
This non-alcoholic twist on the espresso martini, inspired by Michelin Guide-approved recipes delivers creamy decadence with our Espresso Fino.
- Ingredients:
- 1 oz Espresso Fino espresso, chilled
- 1 oz almond milk (or oat milk for creaminess)
- 0.5 oz maple syrup
- 0.5 oz non-alcoholic coffee liqueur
- Ice
- 3 coffee beans for garnish
- Instructions:
- Add all ingredients to a cocktail shaker filled with ice.
- Shake vigorously for 15 seconds until frothy.
- Strain into a chilled martini glass.
- Garnish with coffee beans for that classic martini look.
This mocktail is rich, velvety, and perfect for summer evenings when you want a fancy drink without the buzz. The Espresso Fino’s chocolatey notes pair beautifully with the maple syrup.
4. Coffee Cocktail with Per’La’s Guatemala Huehuetenango
Our Guatemala Huehuetenango offers a smooth, full-bodied profile with notes of cocoa, toffee, and a hint of spice. It’s a versatile coffee that holds its own in bold, boozy cocktails.
How to Make Cold Brew Concentrate:
- Grind: Coarsely grind 6 oz of Guatemala Huehuetenango.
- Steep: Mix with 24 oz cold water and steep in the fridge for 18 hours.
- Filter: Strain twice through a coffee filter for a strong concentrate.
Summer Cocktail: Guatemala Huehuetenango Coffee Colada Fizz
This tropical cocktail riffs on a piña colada with our Guatemala Huehuetenango’s cocoa notes.
- Ingredients:
- 3 oz Guatemala Huehuetenango cold brew concentrate
- 2 oz pineapple juice
- 1 oz coconut cream
- 0.5 oz dark rum (optional; omit for mocktail)
- 2 oz soda water
- Ice
- Pineapple slice for garnish
- Instructions:
- In a shaker, combine cold brew, pineapple juice, coconut cream, and rum (if using) with ice.
- Shake well and strain into a highball glass filled with fresh ice.
- Top with soda water for fizz and garnish with a pineapple slice.
This cocktail is breezy and tropical, with the Guatemala Huehuetenango’s toffee notes complementing the pineapple and coconut. It’s a summer party in a glass!
Tips for Enjoying Specialty Coffee This Summer
- Experiment with Brew Methods: Try a Japanese-style iced pour-over (brewing hot coffee over ice) or a nitro cold brew for a creamy texture. Our coffees are versatile enough for any method.
- Play with Flavors: Summer is all about fresh ingredients. Add muddled berries, citrus zest, or herbs like mint or rosemary to your coffee drinks.
- Go Sustainable: Use reusable straws and cups to keep your summer eco-friendly. At Per’La, we’re committed to sustainable sourcing, and you can extend that ethos to your home brewing.
- Pair with Food: Pair our Colombia San Agustin with ceviche or our Ethiopia Bombe with a fruit tart for a summer meal that sings.
Why Per’La?
At Per’La Specialty Roasters, we’re not just about coffee; we’re about crafting experiences. My partner Paul Massard, a Q Grader, and I started this journey in 2015 to bring Miami the best specialty coffee. From our Colombia San Augstin to our Ethiopia Bombe, each bean is roasted to order, ensuring freshness and quality. We’ve grown to serve wholesale partners across the country, but our passion remains the same: delivering exceptional coffee that inspires.
This summer, grab a bag of Per’La coffee from drinkperla.com and try these recipes. Share your creations with us on Instagram
@DrinkPerLa
—I’d love to see how you’re sipping! Whether it’s a Yuzu Espresso Tonic or a Coffee Colada Fizz, let’s make this summer one to savor, one cup at a time.
Cheers,
Chris Nolte
Co-Founder, Per’La Specialty Roasters
