Qianjie Coffee Creative Coffee recipe the barista teaches you to make simple creative coffee

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This creative drink, I choose craft beer as the main body, Qianjie coffee beans as accessories, and sweet-scented osmanthus as incense.

Materials

Beer of choice: craft Sierra Nevada Hop Hunter hop hunter IPA beer (a groundbreaking IPA beer brewed with fresh hop essential oil, not an advertisement)

Choose front street coffee beans: Panama [Tang Julian Manor] in the sun.

Altitude: 1700m

Year of picking: 2017

Variety: Pacamara

Honor: first place in Panama BOP Pakamara in 2017

It is a variety of beans, hot drink has a strong sense of fermentation, wine, tropical fruit flavor, as the temperature drops, nut cream appears, close to 50 degrees like very ripe carambola.

Selected sweet-scented osmanthus: sweet-scented osmanthus (golden small flower grains) has a light and elegant fragrance, accompanied by nectar.

Production mode

22g Powder using Italian Coffee Machine to extract 35g espresso

Production method: add 2g dried sweet-scented osmanthus to 120 drinking water and cold extract for 48 hours

Compared with other IPA, this wine looks more refreshing, amber but brighter, and smells like a regular IPA. The use of hop oil gives this wine a purer hops aroma, rich and delicate foam, and a balanced body.

The performance of this wine is mediocre in terms of IPA it has been drunk. It does not have too much fruit aroma, pure hops aroma and balanced taste is what I value most, it is more suitable to set off the aroma of coffee.

The selection of this coffee bean values the rich characteristics and diversity of this bean. The embellishment of sweet-scented osmanthus can make up for the inconspicuous floral fragrance and small dilution effect of this IPA. If you do not add cold sweet-scented osmanthus water, you can adjust the concentration to become a beer similar to Shitao's taste.

Use the proportion of formula:

Coffee: cold sweet-scented osmanthus water: IPA = 1: 1.5

Drinking temperature: 8 degrees

Aroma: floral fruit

Entrance: honey melon tropical fruit

Cool down: coffee, chocolate, caramel

Finally, add a mint leaf! Done!

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