Cold Brew Coffee
Summer Haze
Our Summer Haze Cold Brew is perfect for enjoying outdoors with friends - it's sweet and sessionable.
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Summer Haze Cold Brew Coffee
Specialty Coffee is complex and beautiful, like a good wine and there is a journey behind every cup. It comes in many varieties, each with their own flavours and tasting notes to explore.
Try cold brew coffee the Campos way, handcrafted every step of the way from the selection of the beans, the way it’s roasted to how we brew every cup.
Campos is coffee, refined.
What inspired us to create the Summer Haze Blend?
Well put simply in three words…
We. Love. Coffee.
We love to drink it when it’s hot, when it’s cold, when we’re in a café, at home or even on the go.
Delicious and versatile, this cold brew blend serves up the ultimate ingredient to inspire refreshing and sessionable drinks that reinforce the notion of “it’s never too hot for coffee.”
Made for Summer!
Summer is the season of tropical fruits and long sunny days spent outdoors. Fresh peaches and citrus are our personal summer favourites, so they were front of mind in the creation of this refreshing blend. A refined roast delivers the perfect baseline to ensure delicious-ness wither with or without milk.
Our Summer Haze Cold Brew Blend is perfect for enjoying outdoors with friends – it’s sweet and sessionable.
Look how easy it is to make Campos Summer Haze Cold Brew Coffee
Makes 3 refreshing glasses of Campos Summer Haze Cold Brew, chilled overnight.
You will need:
- 50g Campos Summer Haze Cold Brew Coffee Blend – select “Cold Brew (Ground)” when ordering online
- 600ml Cold Filtered Water
- Hario Mizudashi 600ml Cold Brew Pot
- Optional: 20ml (per serve) of sweetened milk (2 parts full cream milk, 1 part sweetened condensed milk)
Method:
- Add 50g of the Campos Summer Haze Cold Brew Blend into the filter basket of the Hario Mizudashi Cold Brew Pot
- Pour in 600ml of cool, filtered water
- Place the cold brew pot in the fridge to brew overnight (or any time between 10-24 hours)
- To serve, pour 200ml of the cold brew coffee over ice
- For something sweet, simply add a splash (no more than 20ml) of some sweetened milk
Our cold brew coffee signature drink recipes
Here at Campos, we pride ourselves on being true innovators in specialty coffee and this summer, we’ve elevated Cold Brew Coffee to a whole new level!
We’ve partnered one of Australia’s most celebrated mixologists, Sarah Mycock with our very own Campos Barista Pat Clarke to form the ultimate power force: the BAR-ISTAS’s.
The result? The most refreshing Cold Brew recipes for you to enjoy with friends and family this summer!
Make your own (non-alcoholic) Campos Hazy Cold Brew
Using our own Summer Haze blend.
You will need:
- 45ml pre-made Campos Summer Haze Cold Brew
- 1 Peach (skin on)
- 30ml Lemon Juice
- 10ml Sugar Syrup
- 10mls Premium Tonic Water
- 8 Fresh Mint leaves plus 1 spring for garnish
Method:
- Cut peach into wedge slices
- Add peach slices, sugar syrup, lemon juice and mint leaves into a cocktail shaker
- Muddle together
- Add half of the ice into the cocktail shaker and shake
- Add tonic water into cocktail shaker and stir
- Fill glass with cubed ice
- Strain mixture through strainer and sieve to half fill glass
- Pour Campos Summer Haze Cold Brew on top to fill glass
- Garnish with sprig of fresh mint on top
Make your own (alcoholic) Campos Dark & Stormy
Using our Campos Summer Haze Cold Brew Blend
You will need:
- 45ml pre-made Campos Summer Haze Cold Brew
- 1 Peach (skin on)
- 30ml Lemon Juice
- 10ml Sugar Syrup
- 8 Fresh Mint leaves
- 30mls Dark Rum
- Cubed Ice
Method:
- Cut peach into wedge slices
- Add peach slices (leaving one slice to the side to use as garnish), sugar syrup, lemon juice, mint leaves and dark rum into a cocktail shaker
- Muddle together
- Add half of the ice into the cocktail shaker and shake
- Fill glass with cubed ice
- Strain mixture through strainer and sieve to half fill glass
- Pour Campos Summer Haze Cold Brew on top to fill glass
- Garnish with a fresh slice of peach on top
How our Cold Brew Coffee Blend is made
We created this blend with a combination of high quality coffee beans sourced directly from our key partnerships at origin.
Through a rigorous process of trial and error, informed by years of blending experience, we chose three types of cold brew coffee that strike the balance between flavour, sweetness, body and finish; all specifically curated for the dynamics of cold brewing.
New to Cold Brew Coffee? Here is what you are missing
Cold Brew Coffee is so wonderfully complex that its many various characters, shades and nuances can be coaxed from the bean by employing a range of recipes and techniques; from the most simple to the most scientific then extracted via a multitude of devices from the most basic to the most intricate.
It is convenient, it picks you up and it’s perfect for on the go.
What’s not to love?
FAQs
Cold Brew Coffee is one of the easiest methods of making coffee. Simply add water to coffee and let time and a filter do the rest. There are a range of purpose designed devices that make the process even easier and more precise but it can even be done with items already found in most home kitchens.
Absolutely! This cold brew blend in particular was specifically designed to be enjoyed both with or without milk, it’s entirely a matter of personal preference. Whether you like your milk to come from cows, soy, almonds or oats, it will work nicely with Summer Haze (hot tip: throw in a cheeky dash of sweetened condensed milk for an especially decadent treat).
Cold Brew Coffee will generally have more caffeine than regular coffee due to the longer contact time between the water and the grounds.
Cold brew coffee is all about sweetness and texture. The lower brewing temperatures doesn’t extract as much acidity resulting in a smooth and well rounded flavour while the extended contact time with the grounds gradually develops a syrupy mouthfeel to the final brew.
Quality is at the core of everything we do and certainly every coffee and blend we release. Summer Haze is no different. The individual components in this blend are coffees we would (and do) happily release by themselves in our single origin program.