The fashion designer begins his day with an iced coffee and a hot bath.
For a dairy-free frappé, pour a shot or two of freshly brewed espresso (and a teaspoon or two of sugar, if you like) over ice and stir. Drink swiftly, because it dilutes quickly.
For a creamier coffee, pour 60ml (ie two shots) espresso over ice with a teaspoon or two of fine sugar or sugar syrup, and two tablespoons of single cream, plus a pinch of salt and a pinch of freshly grated nutmeg. Shake and strain into a tall glass with fresh ice.
Alternatively, try cold-brewed iced coffee, which has lower acidity than espresso: grind 30g coffee beans, mix with 350ml water in a cafetière, and refrigerate for 12-24 hours, depending on the coffee’s strength. When ready to serve, depress the plunger and strain out the grounds. Add sugar, cinnamon or nutmeg, to taste, and serve in tall glasses filled with ice.
