Summer Time Cold Brews & Mocktails
Cold Brew Breakdown.
First off. I roasted 1 lb of Honey Processed La Laja coffee from Mexico. (Medium Roast Profile.) I roasted on a Ikawa Pro V3 sample roaster. They make a home roaster for people that want to roast their coffee at home as well.
If you're roasting your own coffee do your roaster and your pallet a favor. Check out the amazing @coffeebeancorral team for their incredible coffee offerings and amazing staff.
Brewing Method (Made 2 Gallons of Cold Brew.)
⦁ 25 Cup Yama Cold Brew Tower.
⦁ 1 lb of Coffee (Medium Coarse Grind)
⦁ 1 Gallon of ice
⦁ 1 Gallon of ice water
Set the dripper at a 1 drip per second rate. (12Hr brew time.) But worth the wait.
After brewing the cold brew jug will be full of fresh cold brew coffee ready for the glass! Some people cut the cold brew with a 2:1 Ratio of water if it's too strong for them. I personally do not. I usually pour it over ice and find a great balance with that. Feel free to experiment and find your pallet's sweet spot. After Brewing I poured the finished cold brew into my Cold Brew Nitro Keg made by @ukeg.nitro . I let it infuse for 24 hrs before pouring the Nitro cold brew over ice.
La Laja Honey Process coffee from Mexico as a cold brew was great!
Flavor Notes up front you get this citrus fruit and caramel that goes right down the center of your tongue. while the outer edges of your tongue are getting chocolatey oat nutty flavors. It's very smooth and medium body. A great way to enjoy a hot summer day!
THE SINATRA COLD BREW
Just as a melody requires different notes. It also takes the use of different Origins, Coffee Processes, Roasting Techniques to create a harmonious Blend of coffee. All origins carry distinct aromas, and varying balances of bitter, sweet and body characteristics. This way the characteristics of the single varieties coalesce, balancing and optimizing each other.
Neapolitan Cold Brew Coffee Breakdown (Feel free to ask for more information on these posts)
These origins were all roasted separately and hand blended prior to brewing.
Origin/Farm - Yemen Mocca Sanani
⦁ Process - Natural Process.
⦁ Flavor Notes - Graham Cracker, Red Berry, Red Wine.
⦁ Roast Profile - Dark Roast.
Origin/Farm - Bali Blue Moon
⦁ Process - Wet Hulled Process.
⦁ Flavor Notes - Vanilla-Bean, Syrupy, Cocoa, Earthy.
⦁ Roast Profile - Dark Roast.
Origin/Farm - Brazil Sul De Minas Chapada FC
⦁ Process - Natural Process
⦁ Flavor Notes - Cocoa Powder, Nutty, Cane Sugar, Granola
⦁ Roast Profile - Medium Roast.
Neapolitan Coffee Brewing Method.
brew ratio 35% Brazil 🇧🇷 35% Bali 🇮🇩 30% Yemen 🇾🇪 . 226.8 grams total or 1/2 lb of coffee.
For brewing methods on the Yama 25 cup cold brew tower. I place the coffee grounds of each origin into the funnel by layer separated by a layer of thin filter paper. Similar to the different layers of a real Neapolitan Ice cream. This experiment went as follows.
⦁ Bottom layer Yemen coffee - (Strawberry Aspect.)
⦁ middle layer Bali Coffee - (Vanilla Aspect.)
⦁ Top Layer Brazil coffee - (Chocolate & Cookie Aspect.)
Right up front down the center of your tongue you get a light fruity red berry flavor. around the side edges and back of your tongue you get this smooth vanilla bean & dark chocolate merriment. It's a great cup! No cream or sugar needed.
Red Berry Hibiscus Tea with Mint.
⦁ Fresh Mint.
⦁ Strawberries Fresh Or Frozen.
⦁ Loose Leaf Red Berry Hibiscus Tea. ( I Used Mighty Leaf Tea.)
Brewing Method (These measurements are made for 3 gallons of Tea.)
⦁ Tea Dripper LARGO Stand Set by Hario Co.
⦁ Place 30 grams of Red Berry Hibiscus Tea into the Hario Tea Dripper.
⦁ I fill the tea dripper to the top of the bowl with hot water at 210 degrees.
⦁ Place the lid on top of the bowl and let the tea leaves extract their natural flavors.
⦁ Once the tea extraction is finished pour it into a pitcher or cooler container.
I run this process twice with the same tea leaves. The reason is that you're going to cut this tea with a 50/50 tea to water ratio. Once finished it's time to add your fresh strawberries and mint into the Tea container.
From my personal experience for best results if you're making this fresh and ready to serve guests. Using frozen strawberries is a great way to keep the tea cool and still have a great berry flavor that compliments the Tea & Mint.
It's a great drink to make for a hot summer day or picnic or bbq with friends and family. Heck its great if you're just gonna spend the day at the house. no caffeine. Flavor notes, Very floral, Earthy, Sweet, Mint. Really clean balance of flavor across your pallet. How would I elevate it? Maybe instead of water cutting this drink with Sparkling Tonic to make it a bit bubbly? Who knows? Have fun creating something beautiful today!
Lavender Vanilla-Bean Honey Cold Brew Latte.
This was a drink that seemed to take the west coast by storm last summer. Also once again this summer. It has finally made its landing on the popular east coast coffee shop menus in both hot or cold latte form.
MONIN Lavender Syrup (2 Tsp)
Vanilla-Bean Pod (Quarter pod of fresh vanilla beans) OR Vanilla Extract (1 Tsp)
Fresh Local Honey (1 Tsp)
Cold Brew (8-12oz) OR (2 oz Espresso for hot version)
Heavy Whipping Cream (2 TSP) OR (6-8oz milk steamed for hot version)
This was a 20 oz glass used for the drink. I placed the ingredients in order as listed above. After placing all of the ingredients into the cup. Please make sure to mix the drink very well. There are a lot of different layers that go into making this drink (As seen about) that's usually mixed and a milky brown color by the time it's given to you.
These flavors play really well together. Hints of Lavender, Honey, Vanilla-Bean, Oaty and citrus notes from the coffee profile that was used. I noticed if Oat milk is used instead of cream or milk it pulls a graham cracker like flavor into the drink that blends nice with the honey and lavender. Also a pinch of fresh ground cinnamon also is a nice touch. As always. Have fun. Enjoy. Make it your own!
Iced Mint Matcha Latte
⦁ 2 teaspoons matcha powder
⦁ 1 to 2 tablespoons hot water
⦁ 1 cup warm water
⦁ Milk of choice, (I used Oat milk)
In a measuring cup or bowl, add the matcha powder. Pour in the 1 to 2 tablespoons of hot water and whisk until the matcha has fully incorporated into the water. This should create almost a bit of a paste.
Pour in the remaining 1 cup of water and mix.
Fill a glass full of ice and add your milk of choice so the glass is about 3/4 of the way full. If you like, this is a great time to add the fresh mint leaves. Lastly, pour in the chilled matcha and stir.