Iced Tea coffee in London
1 speciality roast from 1 London roaster feature iced tea notes.
Iced tea as a flavour note in speciality coffee describes a clean, lightly tannic quality with a delicate sweetness and a lingering, slightly astringent finish that closely resembles a cool-brewed black or green tea. The sensation tends to be gentle rather than sharp, sitting somewhere between floral and fruity, with a watery brightness that refreshes rather than overwhelms. It is most commonly produced by lighter roast levels that preserve the bean's inherent acidity and by natural or anaerobic processing methods that encourage complex, tea-like aromatic compounds.
Iced tea in coffee is a delicate, cooling sensation — think the gentle astringency and floral lift of a freshly brewed black tea served over ice, with a clean, refreshing finish that lingers quietly on the palate. This character tends to emerge from Ethiopian beans, where the washed process strips away the fruit pulp before fermentation, allowing the coffee's inherent brightness and tea-like clarity to shine through. In London, Bailies are currently the sole roaster bringing this note to the cup.
Top rated iced tea coffee roasts in London
Speciality roasts carrying iced tea notes, ordered by community rating.
Roasters producing iced tea coffee
London roasters with the most approved coffees carrying iced tea notes.
Flavours that pair with iced tea
Notes that most commonly appear alongside iced tea in the same roasts.
Where iced tea coffee comes from
Origin countries that most often produce iced tea-forward coffees among London roasts.
How iced tea coffee is processed
Processing methods associated with iced tea notes in London roasts.
How iced tea notes develop
This note is typically associated with coffees from East African origins, particularly Ethiopia and Kenya, where high-altitude growing conditions and distinctive cultivars often produce naturally tea-like qualities in the cup. Washed Ethiopian coffees, especially those from regions such as Yirgacheffe, frequently exhibit this character alongside floral notes, while Kenyan lots can carry a more structured, tannic version reminiscent of black tea. Certain Colombian and Rwandan washed coffees also tend toward this profile, particularly when harvested from heirloom or older cultivar varieties.
What to look for
On a bag or cafe menu, look for tasting notes that include tea-related descriptors such as black tea, green tea, or jasmine tea alongside floral or citrus references, as these often signal the same underlying character. A roast profile described as light or filter roast is a reliable indicator, as higher roast temperatures generally mask these delicate qualities. Pour over and cold brew methods tend to highlight this note most clearly, as they preserve brightness and allow the subtle tannins to express themselves without the heavier body that espresso extraction can introduce.
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