The Mint Mojito Iced Coffee
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My best friend drinks Keurig K-cups at work everyday, so whenever I ask him if he wants a coffee on the weekend he invariably says “no.”
I mean, can you blame the guy? He drinks bad coffee all week so it’s no wonder he doesn’t want anything to do with “coffee” during the weekend.
However, there is one coffee drink he will happily consume any day of the week. Yes, it’s the delicious “Mint Mojito” iced coffee from Philz Coffee, a coffee chain that has exploded in popularity in the Bay Area over the last 5 years or so.
The Mint Mojito
The Mint Mojito Iced Coffee that Philz makes is somewhat of a mystery to me. I’ve never popped my head over the high counters they use to see exactly what they’re doing to make this cup of deliciousness, but I did a little bit of browsing around the web and found some recipes that I adapted into my own.
Step-by-step written instructions
OK. I’ve written out the steps I took to make the Mint Mojito Iced Coffee in case anything in the video was unclear. This recipe makes 4 small glasses of iced coffee.
Let’s start with what you’ll need.
Tools and Ingredients
- Pour over coffee maker
- I used the Chemex 6 cup to make 4 cups of Mint Mojito
- Water kettle
- I used the Bonavita Variable Temperature Kettle. Totally not necessary, but helpful with the pour and temperature control.
- Coffee filters
- Again, whatever you want to use is fine, but I think paper filters are best here
- I used Chemex bleached filters
- I used the back of a cheese slicer, so feel free to improvise here
- Gram scale
- 60 grams of freshly ground coffee
- I used a medium roast. Dark roast would be good for these purposes too I think.
- Stumptown’s Guatemala Finca El Injerto Bourbon is what I used if you’re curious
- 2 cups of ice
- 500ml of filtered, good quality water
- Couple of handfuls of fresh mint leaves
- 4 tablespoons of raw sugar, or whatever sweetener you want
- Splash of half and half or whole milk or whatever
Mint Mojito Iced Coffee Steps Outlined
Rinse filter with hot water
Dump hot water into sink
Add ice carefully to your carafe or mug.
- If you’re using a smaller coffee dripper, you will have to probably have to scale the recipe down to half the ingredients. So 30 grams of coffee, 250ml of water.
Add 60 grams of freshly ground coffee to the filter and give the coffee dripper a shake to settle the coffee grounds evenly
Pre-infuse/bloom the coffee with twice the weight of the coffee, in water.
- So 60 grams of coffee can take about 120 grams for pre-infusion.
- It’s not super important though, just wet all the ground coffee.
Finish brewing the coffee
Combine a couple handfuls of mint leaves with the raw sugar
- I define a “handful” as approximately 10 leaves
Muddle until the mint leaves are all thoroughly bruised and fragrant
- Ask your bartender friend about muddling mint and sugar, not me
Pour coffee into a pitcher, followed by the mint/sugar concoction.
Serve over ice
Optional: add a tiny bit of creamer, I used half and half
Optional: add a few more mint sprigs for decoration
Sip your coffee and enjoy!
Now, I wish I had bought a cup of Mint Mojito at Philz, brought it home, and then made my own version to compare the two…but alas, I didn’t do this.
The result however, was spot on according to my friend, the Mint Mojito aficionado.
We did add way too much half and half for our first glass, but the subsequent glasses tasted great.
The longer the iced coffee sat in the carafe, the more delicious it ultimately tasted. The mint really flavored the coffee nicely over time, so I highly recommend letting your concoction simmer for a little bit in the refrigerator. It’ll be worth the wait, I promise!
Give this recipe a try and let me know how it goes ????