What's the Best Iced Coffee for Summer? How to Make Coconut Americano, Coconut Latte, and Thick Coconut Milk Latte? What's the Recipe for Coconut Dirty?

Thanks to the Earth's rotation and its orbit around the sun, the climate is always shifting, giving us four distinct seasons across the 365 days of the year. Each season has its own character, and seasonal coffee drinks are always on the menu. In summer, nothing beats a refreshing iced coffee — and among iced coffees, one particular series stands out. Not one drink, but a whole series. Every year one contender from it becomes wildly popular and takes over the summer: the coconut coffee series.

The headline may be a little clickbaity, but coconut water Americano, coconut milk latte, and thick coconut milk latte really have been the breakout drinks of recent summers. At first there was only the coconut water Americano; then a major chain's coconut milk latte exploded, and the series grew without restraint. This year they even launched a coconut king latte. So some friends might ask, "FrontStreet Coffee, it's all just coconut — why so many variations?"

That is not quite right. Though coconuts seem ordinary, they are remarkably versatile, and how they are used depends on their stage of maturity. Today, FrontStreet Coffee will walk through the differences between coconuts at each stage and what kinds of coffee they suit best.

The Coconut Tree

Coconut, scientifically named "Cocos nucifera L." and also called "cocoanut," is a palm-family plant native to Indonesia and the Pacific Islands as well as parts of southeastern Asia. Because coconuts grow mainly by the sea, they have always been inseparable from the ocean. Mention coconuts and you picture the sea; visit the beach and you start craving that coconut flavor.

Coconuts deliver on both counts: sweet, thirst-quenching coconut water and satisfying, filling coconut meat, and they can be pressed for oil, too. The MCT (medium-chain triglyceride) used in the bulletproof coffee we covered earlier, for instance, comes mainly from coconut oil, which is rich in it. China's Hainan province is also a major coconut producer — alongside Hainan Robusta, Hainan coconuts are equally famous. There is also a rather alarming Hainan coconut legend that FrontStreet Coffee will not go into here. Curious readers can look it up.

As mentioned, a coconut's value changes with its maturity. The coconut water Americano, for example, uses the youngest, least mature coconuts. Because their green exterior leads people to call them young coconuts, or "coconut green." (Below is one with the husk peeled.)

Young Coconut: Perfect for Coconut Water Americano

Young coconuts hold an abundance of coconut water, rich in amino acids, vitamins, and minerals. Compared with coconuts at other stages, the water is sweeter and more palatable mixed with coffee. That is why people use coconut water to make coffee — and the drink takes its name from it: "Coconut Water Americano."

Mature Coconut: The Versatile Option

As they age, young coconuts grow into mature coconuts, also called hairy coconuts, covered in fuzzy husk fibers. Compared with young coconuts they hold less water, with slightly less sweetness, but their flesh is more fragrant and sweet. So hairy coconuts are something of a dual-purpose choice: good juice and good meat at once.

Coconut King: The Sweetest of All

Finally, the coconut king. It is a fully mature coconut with the least water but the sweetest meat, and most coconut-meat products on the market are made from it. For ease of transport, people usually polish the coconut king to a smooth surface; depending on variety, it comes in coffee and milky white tones.

Coconut Milk vs. Coconut Water

We have covered the coconut water Americano, so now the coconut milk latte. Coconut milk is the juice extracted from coconut meat. Because it is rich in protein it looks milky white, which is how it got the name. But since it is pressed from the meat, it also goes by "coconut juice." So coconut juice and coconut milk on the market are actually the same product under two names — and the same is true of coconut milk latte and coconut juice latte.

Whether coconut water Americano or coconut milk latte, the method is not dramatically different from a regular latte or Americano — you simply swap the water or milk for coconut-based ingredients. Because of their slight acidity, though, they do not suit hot drinks well, but they shine when served cold, which makes them more refreshing. That is why most coconut coffee drinks on the market today are served iced, with hot versions rare.

Thick Coconut Milk: The Premium Version

Coconut milk also has an advanced version: thick coconut milk. As the name suggests, it is a more concentrated coconut milk, comparable to condensed milk in the dairy aisle, with greater concentration and sweetness that make the coffee more flavorful — at a higher price. So a more affordable option appeared on the market: homemade thick coconut milk. Mixing coconut cream with milk achieves the same effect. Coconut cream is one of the most common products in daily life; the coconut milk in dessert shops, for example, is basically coconut cream diluted to taste.

Because it is highly concentrated, coconut cream is not meant to be drunk straight, and since it contains no sugar we need to add syrup separately. As with thick coconut milk, coconut-meat products such as shredded coconut and coconut flakes all need sugar added during production. Now FrontStreet Coffee will demonstrate the affordable version of a thick coconut milk latte. First, let's open the can.

Wait... it seems I forgot to buy a can opener...

No worries — where there is a will, there is a way.

(Staged for effect — please do not try this at home.) Once the can is open, mix coconut cream and milk at a 1:2 ratio — 1 part coconut cream to 2 parts milk — to make thick coconut milk. Adjust the sugar to personal taste. Here at FrontStreet Coffee, we add 5ml of syrup per 150ml of coconut milk.

Next, prepare a glass, add 100g of ice cubes, pour in 200ml of the prepared thick coconut milk, and finally make a shot of espresso to pour over. Before drinking, remember to stir well so the coffee and coconut milk blend properly.

And because thick coconut milk is concentrated enough, it also performs beautifully in a coconut milk Dirty. The method is the same as a regular Dirty, so FrontStreet Coffee will not spell it out here. Give it a try at home.

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FrontStreet Coffee Recommendation

Since coconut drinks lean on tropical flavors, why not pair them with coffee from the tropics? FrontStreet's Indonesia wet-hulled Mandheling comes from the Lintong region around Lake Toba in Sumatra. Wet-hulled in the local style, it is roasted medium-deep for the classic Mandheling profile — low acidity and a full body, with caramel, dark chocolate, and toasted bread, and a long, sweet finish. It is a natural match for a coconut milk latte.

For something even richer, FrontStreet's PWN Golden Mandheling is the top-tier choice. The PWN company selects only premium Mandheling lots, holding to strict standards — beans of 18 screen size or larger, fewer than 3 defects per 300g sample to meet G1, then three rounds of hand sorting. Freshly roasted, it shows sandalwood, herbs, spice, roasted hazelnut, caramel, and dark chocolate, clean and mellow with a captivating aroma. For a coconut latte built on espresso, FrontStreet's Classic Blend — a Mamba-style mix of Mandheling and Brazil with a touch of Robusta — brings the crema and the deep chocolate, nut, and caramel notes that make the drink sing.