📝 About This Recipe
Often hailed as the world's first iced coffee, the Mazagran is a refreshing, citrus-forward elixir that dates back to 19th-century Algeria. This sophisticated beverage marries the intense, bold depth of dark roast coffee with the bright acidity of fresh lemon and a touch of sweetness. It is a revitalizing drink that captures the essence of Mediterranean summers, offering a clean and complex alternative to milk-heavy iced lattes.
🥗 Ingredients
The Coffee Base
- 4 tablespoons Dark Roast Coffee Beans (finely ground for espresso or AeroPress)
- 10 ounces Filtered Water (heated to 200°F (93°C))
Sweetener & Citrus
- 2 tablespoons Fresh Lemon Juice (newly squeezed for maximum brightness)
- 2 teaspoons Granulated Sugar (adjust to personal taste)
- 1 teaspoon Honey or Agave Nectar (optional, for floral depth)
The Chill & Garnish
- 2 cups Large Ice Cubes (made from filtered water to avoid off-flavors)
- 2 rounds Fresh Lemon Slices (thinly sliced for garnish)
- 2 pieces Fresh Mint Sprigs (slapped to release aromatic oils)
- 1 ounce Cognac or Brandy (optional, for a traditional 'spiked' version)
👨🍳 Instructions
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1
Begin by brewing a concentrated batch of high-quality dark roast coffee using your preferred method; an espresso machine or AeroPress works best to achieve the necessary intensity.
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2
While the coffee is still piping hot, pour it into a small heat-proof pitcher or glass jar.
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3
Add the granulated sugar and optional honey to the hot coffee immediately. Stir vigorously for 30 seconds until the sugar crystals have completely dissolved.
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4
Allow the sweetened coffee to sit at room temperature for about 5 minutes to take the initial edge off the heat.
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5
Freshly squeeze your lemons, ensuring no seeds fall into the juice, and measure out exactly 2 tablespoons.
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6
Stir the fresh lemon juice into the coffee mixture. You will notice the color of the coffee lighten slightly as the acid reacts with the brew.
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7
If you are opting for the traditional 'spiked' version, stir in the Cognac or Brandy at this stage.
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8
Select two tall, slender glasses (traditionally 'Mazagran' glasses were footed and narrow) and fill them to the brim with large ice cubes.
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9
Slowly pour the coffee and lemon mixture over the ice. The rapid cooling is essential for preserving the bright citrus notes.
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10
Gently stir the drink with a long bar spoon for 10-15 seconds to ensure the beverage is chilled throughout.
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11
Take a fresh mint sprig, place it in the palm of your hand, and give it a firm 'clap' to bruise the leaves and release the menthol aromas.
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12
Tuck the mint sprig and a lemon round into the side of the glass and serve immediately with a straw.
💡 Chef's Tips
Use the highest quality water possible, as coffee is 98% water and any impurities will be magnified when cold. Always dissolve your sugar while the coffee is hot; sugar does not dissolve well in cold liquids and will leave a gritty residue. For a Portuguese variation, you can top the drink with a splash of sparkling water or club soda for a refreshing fizz. Avoid using bottled lemon juice; the preservative-heavy flavor will clash with the delicate notes of the coffee. If you prefer a less diluted drink, make 'coffee ice cubes' ahead of time to use in the glass.
🍽️ Serving Suggestions
Pair with a light, buttery croissant or a piece of shortbread to balance the acidity. Serve alongside a bowl of fresh dates or almonds for an authentic North African snack experience. This makes an excellent mid-afternoon 'pick-me-up' on a humid summer day. If serving at a brunch, offer a side of sparkling water to cleanse the palate between sips. For a dessert pairing, try it with a lemon tart or citrus-infused sponge cake.