4 easy iced coffee recipes to cool down with

When the heat is on, nothing beats an iced coffee. These four summer-ready recipes are easy to make (and delicious to drink). There's something for you whether you prefer espresso, filter, and even if you don't have the equipment for either. 1. iced americano A classic. what you’ll need: ice, cold water, and 1 shot of espresso how to make: fill your glass with ice add cold water (until about two-thirds full) pour a fresh shot of espresso over the top That’s it! We use Ubuntu (espresso) as our base in the roastery. It's light flavour profile pairs perfectly with ice. 2. iced latte Incredibly refreshing. what you’ll need: ice, cold milk (any kind you like), and 1 shot of espresso how to make: fill your glass with ice add milk (until about two-thirds full) pour a fresh shot of espresso over the top rest for at least 30 seconds before drinking Allowing time between preparation and drinking gives the crema a chance to settle and allows the flavours to meld for a rich, layered finish. We love House (espresso) for our iced lattes because it's roasted to pair well with milk. 3. iced filter brew Full of flavour. what you’ll need: ice and freshly brewed coffee how to make: brew your filter coffee in advance (V60, Chemex, batch brew, or however you like) let it cool to room temperature (or cooler) fill a glass with ice pour your filter coffee on top Simple, clean, and a great way to explore origin characteristics in warm weather. We like Javier Rubio (filter), but any filter coffee will work depending on your preferences.  4. cold brew Make ahead of time.what you’ll need: ice, cold water, and coarsely ground coffee how to make: steep 60g of coffee per litre of cold water in the fridge for 16–18 hours strain pour over ice dilute with water (optional) We use Bold (espresso) for cold brew as the chocolatey notes form the ideal base for this drink. Why not try one at home or in the office when the weather is nice? Grab your coffee here and tag us in your iced creations. We'd love to see what you're brewing.

how our hessian sacks are helping bees

This May, we’re celebrating “Maybee” for the fourth year running—a small but important way Bell Lane Coffee is giving back to nature.  As part of the initiative, we'll be including native Irish wildflower seed packets with every order throughout the month, helping to support pollinators in your area. bees, some carrying pollen sacks, at the hive entrance certified b corp As a B Corp, we're always looking for ways to reduce, reuse, and repurpose. One of our ongoing sustainability initiatives is finding new homes for our used hessian sacks that carry our green coffee. As a roastery, we go through a lot of sacks every week, month, and year, and our goal is to repurpose every one we can. One way we do this is by partnering with beekeepers like Paula Halpin, who keeps bees in Kilternan, County Dublin. This means they’re put to use in a way that’s both practical and planet-friendly. bees tending to their honey and honeycomb why hessian sacks? It turns out hessian is the perfect material for beekeeping. When beekeepers need to safely access their hives, they use smoke to gently calm the bees. Hessian burns slowly and evenly, producing  cool, white smoke that relaxes the bees without harming them, making hive inspections safer for both the bees and the beekeeper. how is hessian used? To make use of the hessian in the smoker, the sacks are first cut into long, even strips. Each strip is then rolled up and tied to keep its shape. Finally, the strips are added to the smoker when needed for working in and around the hive.  why do bees matter? Bees do so much more than make honey. They’re among the most important pollinators on the planet, helping to fertilise plants by carrying pollen from flower to flower. This natural process is vital for growing the food we eat—from fruits and vegetables to nuts and seeds—and keeping ecosystems healthy and thriving. In fact, it’s estimated that one out of every three bites of food we eat exists because of pollinators like bees. Protecting and supporting bees doesn’t just benefit the environment—it supports biodiversity, food security, and local farming communities too. beekeeper paula halpin tends to one of her hives coffee and bees While we don't grow coffee trees here in Ireland, we're deeply connected to the places that do. Coffee plants depend on pollinators for healthy yields. This includes the self-pollinating Arabica trees which benefit from bee activity, which can improve yields and flavour. small actions, bigger impact For us, Maybee is a reminder that even small actions like rehoming hessian sacks can contribute to something much larger.  One of our goals at Bell Lane is to share with purpose, and this partnership with Paula is a great example of that. By finding creative, thoughtful ways to reduce waste and support local initiatives, we’re aiming to create a better future, one step at a time.   If you’re a beekeeper looking for hessian sacks for your hive, we’d love to hear from you. Please reach out to james@belllane.ie

meet the artist behind our labels

Meet Paul Flaherty—artist, in-house creative, and all-round coffee head. Paul is the creative force behind our new labels, blending a deep understanding of coffee with a distinctive visual approach rooted in colour, form, and feel. from roastery to creative studio Paul began his journey at Bell Lane with Niko Sunko in the roastery—packing, roasting, labelling, and doing just about everything in between. This end-to-end view of the production process gave him unique insight into our coffees, operations, and team. From there, he moved into the creative team, continuing to work closely with the roastery and warehouse. He’s stayed rooted in the day-to-day of coffee—from equipment and brewing to social media, festivals, and new releases. A trained barista with a strong palate, Paul brings coffee knowledge that goes way beyond the design studio. paul flaherty and niko sunko at dcf 2025 the idea: coffee in colour While cupping with Niko, Paul seized on the moment when Niko said, “this coffee tastes…purple,” immediately sparking the idea that would become our new label system. Paul ran with the concept, diving deep into research around crossmodal correspondence and sensory colour theory. His goal was to capture the emotional experience of a coffee—visually—before you even open the bag. bell lane's new labels, designed by paul flaherty crafting the new labels Each label is individually designed to reflect the flavour, mouthfeel, and brightness of the coffee inside. Paul worked closely with Niko to translate final cupping notes into design language—using colour palettes, line work, and light indicators to express the essence of each cup. You can learn more about that here. The result is a set of labels that are intuitive, striking, and as layered as the coffees themselves. The project took six months to complete and involved nearly every part of the business. It’s a system the whole Bell Lane team is proud of—one that reflects the journey of each coffee and the care that goes into every roast. our new labels on display for the first time at dcf 2025 designing for impact As a Certified B Corp, Bell Lane places a strong emphasis on coffees that make a meaningful difference. Paul’s labels also highlight some of the coffees that make an extra special impact at origin, incorporating the iconography unique to each producer or collective. From the great kiskadee of Union San Pedro, to the La Morena woman with a coffee bean, to the bull of Enrique López—these icons mark coffees that go above and beyond in sustainability, equity, and community development. paul's tóg go bog é concept at dcf beyond the labels Paul’s influence stretches across the Bell Lane brand. He’s the hand behind many of our brand illustrations, icons, and event visuals. At Dublin Coffee Festival, Paul created our much-loved “tóg go bog é” merch range, turning a simple Irish phrase into a welcoming invitation. His illustrations featured on our sweaters, t-shirts, socks—and if you looked closely, you may have even spotted his cockapoo, Red, in the artwork. If you’re subscribed to our newsletter, you’ll know his doodle well—it’s at the bottom of every email we send. If you're not subscribed already, be sure to sign up here. paul flaherty, artist & in-house creative art & coffee, side by side Paul’s own artistic practice explores the emotional tension between digital and physical space. He’s recently moved out of Abbey Road Artist Studios in Athlone, and shares his creative process and artwork on Instagram via @paul_flaherty and @paulflahertyartist. At Bell Lane, we believe great coffee deserves great storytelling—and Paul’s work helps us bring that story to life in full colour. We're excited to see his next steps both in-house and out in the art world. If you're looking to connect with a roastery that values the connection between art and coffee, request a callback here to see how we can grow together.