The Creative drink making method of Coffee and Cocktail Coffee from Costa Rica can make Creative Coffee

This cocktail does its best. Named after its main ingredient-coffee from the Tarazu region of Costa Rica-this is a fruity drink that contains unusual ingredients such as carao honey and jacoticaba wine.

For those of us who do not have sufficient access to these anaerobic beans and niche ingredients, this formula can almost be used with naturally processed Ethiopian coffee and some alternatives.

This is a slightly modified drink displayed by Costa Rican national champion Isaac Montero at the world class. The world class is similar to the World Barista Championships-dozens of bartenders from all over the world compete for different challenges.

I had the privilege of helping Isaac create this recipe by choosing coffee, brewing methods, and assisting in preparation.

Coffee

The recommended coffee comes from La Chumeca, a family coffee farm in the Tarraz ú region of Costa Rica. Producers like to try new processes, including anaerobic processes.

Costa Rican anaerobic coffee has a strong fruity and spicy flavor, with a soft body. Because of lactic acid, it can also give you the taste of yogurt. If you can't find this kind of coffee, naturally processed Ethiopian coffee beans will be easy to use.

Ingredient

Jacoticaba is a raspberry with high acidity but still sweet. If you can't find it, it can be paired with fortified wines such as red wine. Carao honey is the extract of cassia seed, which grows from southern Mexico to Ecuador. It has special chocolate and cherry flavors, but you can try using carob tree, honey or berry syrup. The sweetness of these ingredients complements the woody aroma of black whiskey.

1. Prepare 25ml Coffee with prepared Philharmonic pressure

2.50ml Johnny Walker plus Black Whiskey

3.25ml Johnny Walker with double black whiskey

4.1 tablespoons of carao honey

5.25 ml of jaguar wine

6.3 drops of banana-flavored bit wine

Method

1. Using reverse AeroPress method, brew 40 grams of finely ground coffee with 40 milliliters of water.

two。 Stir gently to make sure all the floors are wet and let them soak for a minute and a half. The coffee should be very concentrated. Get ready, 3. Let it cool a little bit.

4. Mix all the ingredients in a mixing glass filled with ice.

5. Stir until fully mixed and cooled.

6. Double strain into a double-hole glass.

Food collocation

To really emphasize that this is special, please add a unique decoration. I choose three eucalyptus leaves with small clips.

This cocktail is sweet and woody, so it can be paired richly. Try Italian toast made with strong cheese.

With the development of special coffee culture, it is having an impact in other areas of the food and beverage industry. La Chumeca is a unique example of the integration of specialty coffee and blending technology.