Rachel Roddy’s recipes for iced coffee three ways | A kitchen in Rome

Over cubes? With a hint of almond? Shaken? There’s more than one way to beat the heat with a reviving shot of caffeine

A few years ago, we were driving along Circonvallazione Ostiense when the smell of roasting coffee flew in the car window. It was morning in an area bursting with bars – so not unusual, except that the smell was unusual: thick, like toast, beef, coal and toffee. Our noses twitched and we threw around guesses as to where it was coming from. But we were also late.

A few months later, Corrado, who runs a stall in Testaccio market, got new coffee in: gold packets from Torrefazione San Salvador di Luigi Pinci. Not only was it my type, it was the answer to the question of what had come through the window. A few days after that, we drove back to Garbatella, to find Luigi Pinci.

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