Freda Coffee

Freda Coffee Specialty micro-roastery, supplying premium seasonal single origin coffees.

Good morning! bondstreetcoffee serving the last of our Enrique Lopez on the machine this week 🤌
07/08/2026

Good morning! bondstreetcoffee serving the last of our Enrique Lopez on the machine this week 🤌

Peru is so underrated as an origin! I'm not sure what's changed over the last few years, maybe it's climate, or maybe ju...
03/08/2026

Peru is so underrated as an origin! I'm not sure what's changed over the last few years, maybe it's climate, or maybe just experience and knowledge? Or maybe it's just me learning to roast better? Either way, it's an origin I never loved, but recently I've just been tasting it better and better! I've been loving brewing these in the cafe recently; we had an amazing V60 of it over the weekend, and I'll definitely be putting it on the brew bar this week!

31/07/2026

Sophie pouring some delicious filters in bondstreetcoffee

Casco The Boss serving La Bolsa Bond Street Coffee
18/07/2026

Casco The Boss serving La Bolsa Bond Street Coffee

Stocked up with all our new coffees we launched last week! We have launched a new Black Dog house coffee, a big chocol...
13/07/2026

Stocked up with all our new coffees we launched last week! We have launched a new Black Dog house coffee, a big chocolate orange washed Rwanda. But I think my favourite has to be that Kihuyo Kenya!
We are serving them in the cafe to, so come and try some x

Love the colour of this new Cajamarca 🤌🤌
11/07/2026

Love the colour of this new Cajamarca 🤌🤌

Over the last couple of weeks, I've been a little obsessed with trying to make a better iced pour over coffee.Like most ...
26/06/2026

Over the last couple of weeks, I've been a little obsessed with trying to make a better iced pour over coffee.
Like most people, I've always brewed with two-thirds of the water and replaced the final third with ice. It works really well, and it's still exactly what I'd recommend for an Aeropress or French Press.
But I wasn't convinced it was getting the best out of a V60.
Most flash brew recipes use just two pours before letting the coffee draw down. I found that with less water passing through the coffee bed, the brew sometimes tasted a little thin and slightly under-extracted.
So I started experimenting.
Instead of two big pours, I brewed it more like a normal pour over using several smaller pours with a gentle Rao Spin between each one. The total brew time still finishes at around 4 minutes, but I found the cup tasted noticeably sweeter, rounder and fuller.
Then I discovered another little trick...
Rather than brewing straight onto a full glass of ice, I now brew the coffee first and add the ice one cube at a time while stirring constantly. Cooling the coffee gradually means less ice melts, so the final drink stays colder without becoming overly diluted.
It's a small change, but I think it makes a surprisingly big difference.
My recipe👇
☕ 15g coffee
💧 170g hot water
🧊 85g ice
0:00 → 50g + Rao Spin
1:00 → 80g + Rao Spin
1:30 → 110g + Rao Spin
2:00 → 140g + Rao Spin
2:30 → 170g + Rao Spin
Allow the coffee to finish brewing (around 4 minutes), then slowly stir in the 85g of ice one cube at a time until it's beautifully chilled. I then like to pour it over a fresh glass of ice to serve.
I've been brewing this with some really fruity Ethiopian and Kenyan coffees, and it's become my favourite way to drink filter coffee this summer.
If you give it a try, I'd genuinely love to know what you think, or if you've found another trick that makes your iced coffee even better.
The full recipe and a bit more about the testing behind it is now live on the Freda website.

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