Esque Studio Mid Century Coolade iced-beverage set, $420, at esque-studio.com
Argo Tea Café Fruit Sangria tea, $13 for 5 oz., at argotea.com.
Crop to Cup Iced African coffee, $9.50 for 10 oz., at croptocup.com.
Photography: (coffee and tea) Anna Knott; (glassware) courtesy of vendor
Cold Comfort
“Iced coffee is about viscosity and richness, which you get specifically with cream. Cream versus skim milk—that’s what makes iced coffee decadent.”
—Michael Kornick, restaurateur (MK, DMK Burger Bar, Fish Bar)
A fitting roast for chilling out: Metropolis Coffee Company Prospero Summer Blend coffee, $16 per pound, at metropoliscoffee.com
Scholten & Baijings tea towel, $32 for set of two, at aplusrstore.com.
Heath Ceramics iced-beverage set, $275, at heathceramics.com.
Lisa Neimeth Bird & Boy platter, $65, at shophorne.com.
Bodum iced-coffee maker, $40, at Crate & Barrel, 850 W. North Ave.; 312-573-9800, crateandbarrel.com.
Photography: (coffee) Anna Knott; (all others) courtesy of vendors
Hip to a T
“I drink iced tea with breakfast, especially during the summer months. Good blends don’t require any sweeteners or lemons to make them palatable.”
—Tim Mazurek, Oak Park–based food blogger (lottieanddoof.com)
A berry-infused blend for brunch: Intelligentsia Organic Coffee & Tea King Crimson tea, $11 for 6 oz., at intelligentsiacoffee.com
Takeya iced-tea maker, $40, at Argo Tea Café, 550 N. St. Clair St.; 312-546-4790, argotea.com.
Iittala wooden tray, $155, by request at I.D. Chicago, 3337 N. Halsted St.; 773-755-4343, idchicago.com.
Michael Aram for Waterford ice bucket with tongs (not pictured), $225, at Bloomingdale’s Home and Furniture, 4 Oakbrook Center, Oak Brook; 630-974-4300, bloomingdales.com.
Anthropologie iced-tea spoon set, $14, at Anthropologie, 1780 Green Bay Rd., Highland Park; 847-681-0200, anthropologie.com.
Kuhn Rikon paring knife, $10, at Sur La Table, 55 S. Main St., Naperville; 630-428-1110, surlatable.com.
Norway Says for Muuto glasses, $49 for set of three, at Design Within Reach, 1574 N. Kingsbury St.; 312-482-8661, dwr.com.
Photography: (tea) Anna Knott; (all others) Courtesy of vendors
Hot Classics
“Always grind espresso beans per drink—never grind in bulk. Freshness is key.”
—Donnie Madia, restaurateur (Avec, Blackbird, The Publican)
Potent beans for a serious shot: Dark Matter Brown Acid “Merican” Espresso Blend coffee, $18 per pound, at Star Lounge Coffee Bar, 2521 W. Chicago Ave.; 773-384-7827
Alessi Pots & Pans milk broiler, $62, at Alessi, 611 N. State St.; 312-274-6500, alessi.com
Anthropologie teaspoon set, $36, at anthropologie.com.
Nymphenburg demitasse cup, $519, and saucer, $315, by request at Kneen & Co., 400 W. Erie St., Ste. 503; 773-880-8424, kneenandco.com.
Marcel Wanders for Alessi tray, $114, at Alessi
Gaggia espresso machine, $400, at Best Buy, 555 W. Roosevelt Rd.; 312-733-6635, bestbuy.com.
Tina Frey cream and sugar set, $82, at shophorne.com.
Photography: (coffee) Anna Knott; (all others) Courtesy of vendors
Strange Brew
“Don’t discard tea leaves after the first brew. Tea can be resteeped—up to 15 times for pu-erh and some oolongs.”
—Marianne Sundquist, tea connoisseur and chef (In Fine Spirits)
Serve it hot or on the rocks: Rare Tea Cellar Lemon Berry Meritage tea, $15 per quarter pound, at rareteacellar.com
Michael Aram tea strainer, $42, at Tabula Tua, 1015 W. Armitage Ave.; 773-525-3500, tabulatua.com.
Design By Us thermo cups, $52, at allmodern.com.
Eva Solo tea maker, $109, at The Coffee Studio, 5628 N. Clark St.; 773-271-7881, thecoffeestudio.com.
Alessi spoon set, $40, at Alessi, 611 N. State St.; 312-274-6500, alessi.com.
Georg Jensen teapot, $200, at Georg Jensen, 959 N. Michigan Ave.; 312-642-9160, georgjensen.com.
Biodidactic Design honey pot, $99, at aplusrstore.com.
Photography: (tea) Anna Knott; (all others) Courtesy of vendors
Yama siphon brewer, $100, at intelligentsiacoffee.com
SIPHON BREWING “The siphon brewer is for anyone who likes to experiment,” says Matthew Gasaway, manager at Dark Cloud Coffee Lab (2122 N. Halsted St.; 773-857-2449), where baristas use the two-chambered contraption, which acts like a vacuum, to make cups of joe that are nearly sediment-free. Gasaway says brewing is as simple as filling the lower chamber with water and adding heat (most kits come with a butane burner). When the hot water rises to the top vessel, add one and a half tablespoons of grounds and stir for two minutes. Turn off the gas and watch the coffee drain to the bottom orb, leaving grit behind.
Photograph: Courtesy of vendor