Iced Coffee

AI Gourmet Analysis

Overview

Iced coffee is a type of chilled coffee beverage, typically served in a glass with ice. Enjoyed worldwide as a refreshing drink, it is especially popular in warm climates and high-altitude regions. Iced coffee has evolved beyond simply cooling down hot coffee, with individuality added through brewing and chilling methods, as well as the origins and roasting of coffee beans.
Baguio, located in the northern part of Luzon Island in the Philippines, is a highland city at an altitude of approximately 1,500 meters. It is renowned for its cool climate, unique culture, and traditional agricultural products. Since the early 20th century, the area around Baguio has developed as a coffee-producing region, especially known for high-quality Arabica beans. Cafés in the city, such as Kai Café, use locally sourced beans and offer iced coffee prepared with a variety of methods, such as drip and cold brew.

History and Background

The history of iced coffee dates back to 19th-century Europe. Beverages like France's "Mazagran" and Vienna's "Eiskaffee" are considered origins of the drink. In Asia, Japan developed a culture of iced coffee early on, where "ice coffee" became widely enjoyed by the 1920s. Today, "iced coffee" is popular across America and many Asian countries. Each country features unique brewing and serving styles, such as "cold brew" and "cafe frio."

In the Philippines, coffee cultivation was introduced during the 19th-century Spanish rule. Even today, highland areas such as Batangas and Benguet produce Arabica and Liberica beans. Baguio, taking advantage of its cool climate, actively cultivates Arabica varieties, which are highly regarded by both local and international cafés and visitors.

Iced Coffee Preparation Methods

Variety of Brewing Methods

Iced coffee can be broadly classified into two main preparation methods.

• Hot Brew (flash-chilled method): Regular hot coffee is brewed and then poured directly over ice to cool it quickly. This method stands out for its aroma and acidity.
• Cold Brew (cold immersion method): Coarsely ground coffee beans are steeped in water for a long period (8–24 hours). This results in a milder flavor, with bitterness and off-flavors reduced, and often a sweeter taste.

At Kai Café and many other cafés in Baguio, blends and single origin coffees using local Arabica beans are featured, aiming to achieve a well-balanced flavor in their iced coffee offerings.

Coffee Beans and Their Characteristics

Benguet Province and the Cordillera region near Baguio are high-altitude areas with large temperature fluctuations, contributing to the enhancement of coffee bean quality. In particular, Arabica beans are noted for their light acidity and chocolate or citrus flavor notes. Movement toward environmental certification and fair trade is also observed.

Within the Philippines, Robusta is widely distributed, but in the Baguio area, Arabica is predominant. Efforts toward specialty coffee quality and regional branding are ongoing.

Cultural Aspects of Iced Coffee

Iced coffee is more than just a refreshing beverage; it contributes to the spread of urban culture, tourism, and café culture. In Baguio, coffee is an important local agricultural product, and many tourists enjoy the aroma and flavor of locally brewed coffee in area cafés. Savoring iced coffee amidst the cool climate and beautiful nature of the highlands becomes a memorable part of the journey.

Furthermore, Baguio has strong identities as a hub for art, music, and literature, with cafés functioning as community spaces. The diverse menu offerings featuring local coffee also create a virtuous cycle for the regional economy.

Conclusion

Iced coffee is a beverage that has undergone unique evolution in different parts of the world. In Baguio, it combines high-quality Arabica beans with an open café culture to create a distinctive appeal. A single cup enjoyed at a local café offers a valuable experience that touches on the food culture, climate, and daily life of the Filipino people.