Features / coffee
Bristol’s drink of the summer is the tiramibrew
‘This is why I can’t afford a house’ was one of the options for the name of a new drink from Full Court Press.
Tiramibrew was the name eventually settled on. It’s a nod to how it tastes: like a liquid tiramisu but with an even stronger caffeine kick.
If social media is the bellwether for this sort of thing these days, then the tiramibrew is already Bristol’s drink of the summer.
is needed now More than ever
Customers are coming into the cafe on Broad Street in the Old City, showing the baristas a photo or video of the drink on their phones, asking for it for themselves and parting with £5 which could have gone towards that deposit for a house.
“It might be the most difficult drink to take a photo of but it might also be one of the tastiest,” the Full Court Press team wrote on their Instagram when the drink first came on the menu.
So what is a tiramibrew? It’s Full Court Press’ own version of the Mont Blanc: cold brew with lightly whipped cream that is increasingly common in South Korea and other countries across south east Asia.
The tiramibrew is made with a nitro cold brew concentrate of the Full Court Press-roasted Mio Ciasu coffee from Monte Santo de Minas in Brazil poured out of a nitro infuser on top of ice into a glass, then a cream top from Ivy House Farm in Frome mixed with a panela syrup, with the addition of a dusting of cocoa supplied by Clifton Coffee.
Its constituent parts came together following much deliberation and experimentation from the team at Full Court Press led by co-owner Rosy Smith who first made the Fazenda Mio into a cold brew.
With the addition of cream to the cold brew concentrate – giving extra boozy notes – and chocolate on top, it tasted just like a tiramisu and the tiramibrew was born.
Full Court Press barista Dan Bird making the tiramibrew using a nitro infuser – photo: Martin Booth
On a recent morning, Dan Bird wielded the nitro infuser as he expertly made the tiramibrew that you can see on this page less expertly photographed by Bristol24/7.
“The cream needs to be quite light to sit top of the cold brew, and then it allows a slow infusion of the cream into the cold brew as the drink sits,” explained Dan’s fellow barista Finn Limbrick, who said the cream was the most difficult element to get right, ensuring that it remained as cream and did not turn into butter.
“I think once the summertime comes around, there is a kind of fancying for something new,” Finn added.
“People get excited for the opportunity to try new things. You can get a latte all-year round but the iced period is a brief window…
“This is a summer drink but if this one goes well we might explore doing a winter drink with a similar vibe.”
Getting the cream for the tiramibrew just right took the Full Court Press team some time to perfect – photo: Martin Booth
Main photo: Martin Booth
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