Scotsman and the brand’s UK supplier, Hubbard Systems, have been working with well-known barista Michalis Dimitrakopoulos to investigate the best ice types for different recipes and coffees.
All three parties have put their combined expertise into a booklet, called Coffee Inspirations. It looks at the different varieties of cold coffee beverages and suggests which ice would be best for different sites.
The big three ice types for coffee are gourmet cubes, nugget ice and dice cubes. Gourmet is said to be best for cold brew, espresso brew variations and cold drip. It’s hard, pure and long lasting, so it shouldn’t dilute the drink.
The slow-melt properties are said to improve flavour distribution to preserve the drink’s body and aroma. The purity of the ice, with low mineral salt content, should maintain the integrity of the flavour.
Nugget should give the best drinks displacement in blended drinks and mixed beverages. Dice ice is said to be a great all-rounder and is the preferred option for many chains. A key benefit is that it’s great in blenders, minimising blending time and delivering good drink texture.
Coffee Inspirations has information about specialist coffees as well as an extended section with recipes featuring coffee-based cocktails. The booklet is available to download for free from the downloads section of the Hubbard website.