Lively Libations - Beautiful Brews (October 2017)

Monday October 2, 2017 // By Multiple Authors

October is a month known for frights; but what would really be terrifying in a cafe? An out of service espresso machine! Now that really is scary. It can be easy to let our coffee practices revolve around an espresso machine, but what if, knock on wood, it is not available?

This month we decided to use manual brewing devices to create all of our Lively Libations because whether you need the flexibility these alternatives afford or prefer the nuance of the craft, it’s safe to say these methods are more than just a passing trend. With practice they provide a creative outlet and a new type of coffee experience - whether in the café or home.

Download: Printable Recipe Cards

• • • • • • • • • • • • • • • • • • • • • • •

Elyse’s Caramel Apple Tea

With Fall rapidly approaching, I found myself wanting hot tea and apples. Brewing Red Espresso in a Chemex brings out a strong, subtly sweet, rooibos flavor that pairs well with apples - ideal for my appetite!

Yield: 1, 8 oz. Drink

Ingredients:
• 32 grams of Red Espresso
• ½ oz. (or 2 pumps) of Monin Caramel Apple Butter Syrup
• 520 grams of Water
• A splash of Milk

Equipment:
• 3-Cup Chemex Coffeemaker & 1 Chemex Natural Filter Square
• Hario Drip Scale & Timer
• Gooseneck Brewista 1.2L Temperature Gauge Switch Kettle

Directions:
• Brew the Red Espresso with a Chemex:
1. Bring the water to a boil, open the filter into a cone shape and place it in the Chemex
2. Thoroughly wet the filter with hot water (to remove the stale paper taste) then empty the water from the Chemex and replace the filter
3. Scoop 32 grams of Red Espresso into your rinsed filter making sure the tea is leveled
4. Pour ½ oz. of Monin Caramel Apple Butter onto the Red Espresso
5. Place the Chemex on the scale and tare/zero the scale
6. Start the timer
7. Pour just enough water to fully saturate the tea (about 62 grams) and allow it to sit for 30 seconds
8. Pour in a slow circular motion until the scale reads 320 grams, filing the cone about three quarters of the way full
9. Once the water level recedes about halfway down the cone, add in more water until the scale reads 420 grams
10. Once the water level recedes about halfway down the cone again, add the remaining water until the scale reads 520 grams 
(desired brew time is 3½ - 4 minutes)
11. Discard the filter and steeped tea and pour the brew into the mug of your choice
• Add a splash of milk and stir

• • • • • • • • • • • • • • • • • • • • • • •

Tia’s Twisted Eggnog

This past week our espresso machine was out of service but with the cooler weather rolling in, I had my heart set on an eggnog latte. Challenged to find another way to satisfy my craving, I came up with this delicious alternative eggnog latte, by brewing my coffee as a pour over and adding star anise to give it a little spice.

Yield: 1, 12 oz. Drink

Ingredients:
• 28 grams of Whole Bean Coffee (for this recipe I used our BPS Mexican Chiapas Coffee)
• 2 Whole Star Anise Pods
• 1 oz. (4 pumps) of Torani Italian Eggnog Syrup
• 1 oz. of Oatly Barista Edition Oat Milk
• 10 oz. of Hot Water

Equipment:
• Bee House Ceramic Coffee Dripper & Melitta Cone Filter
• Rhino Gear Hand Grinder
• Hario Drip Scale & Timer
• Gooseneck Brewista 1.2L Temperature Gauge Switch Kettle

Directions:
• Grind the coffee beans and star anise together with a hand grinder (consistency should be about the size/texture of sea salt)
• Brew 10 oz. of coffee using a BeeHouse Dripper:
1. Set the Bee House on top of a cup, unfold and insert the filter and pre-wet it (empty the excess water from the cup before brewing)
2. Scoop the grounds into the filter and pour the syrup over top
3. Place the cup, with the Bee House (and pre-wet filter) in position on top of the scale and tare or zero out the scale
4. Start a timer and slowly pour about 30-45 grams of water in a circular fashion, wetting all of the grounds for about 30 seconds
5. Pause to allow the coffee to expand and bloom
6. Slowly add more water in a circular fashion allowing the water level to rise and fall until the final weight is about 314 grams (all of the remaining water should be added within 3 minutes meaning that the total brewing time should be about 4 minutes)
• Top off the cup with Oatly Oat Milk and stir gently. Enjoy!

• • • • • • • • • • • • • • • • • • • • • • •

Danielle’s Vanilla Sweet Cream Smart Brew Pour Over

My husband and I love to spend our weekends in the summer camping and sipping strong pour over coffee in the cool morning. Using the Brewista Smart Brew™ Steeping Filter, I can get that fresh, strong cup of coffee that reminds me of breathing in the Rocky Mountain air. With this brewing method you can brew pour over coffee while maintaining a unique control over the immersion of your coffee/tea.

Yield: 1, 16 oz. Drink

Ingredients:
• 31 grams of Whole Bean Coffee (for this recipe I used our BPS Fair Trade Organic Sumatran Coffee)
• 16 oz. of Hot Water
• ½ oz. (2 pumps) of 1883 Vanilla Syrup
• Half & Half

Equipment:
• Brewista Smart Brew™ Steeping Filter Brewer & Paper Coffee Filter
• Rhino Gear Hand Grinder
• Hario Drip Scale & Timer
• Gooseneck Brewista 1.2L Temperature Gauge Switch Kettle

Directions:
• Grind the coffee beans using a fine setting (consistency should be about the size/texture of sea salt)
• Brew 16 oz. of coffee with the Smart Brew™ Steeping Filter Brewer: 
1. Pre-wet the filter and remove the excess water
2. Put the grounds in the filter and place the Smart Brew on top of your mug making sure that the lever is twisted so that the drain is plugged completely
3. Pour hot water over the grounds. Give the grounds a little stir and allow them to be immersed in water for 3-5 minutes based on your taste preference
4. Twist the lever to unplug and let coffee drain
• Add vanilla and half & half to taste

Watch this demonstration video to: See How the Brewista Smart Brew™ Steeping Filter Brewer Operates

 • • • • • • • • • • • • • • • • • • • • • • •

Megan’s Am-Aero-cano

An Americano is my coffee drink of choice, and it never fails to satisfy my coffee cravings. Thanks to the Aeropress it is possible to make this classic drink hot or cold from home!

Yield: 1, 12 oz. Drink

Ingredients:
• 20 grams of Whole Bean Coffee (for this recipe I used our BPS Fair Trade Organic Sumatran Coffee)
• 12 oz. of Water

Equipment:
• Aerobie AeroPress & 1 AeroPress Filter
• Rhino Gear Hand Grinder
• Gooseneck Brewista 1.2L Temperature Gauge Switch Kettle 
• Hario Drip Scale & Timer

Directions:
1. Start by weighing out the coffee beans and then grinding them to a texture a little finer than sea salt
2. Set-up the Aeropress by inserting the plunger in the main chamber, then flip the whole device over 
3. Warm the chamber (add warm water and then empty it out)
4. Pour the grounds into the upside-down chamber, place the full device on the scale and zero it out
5. Slowly pour the hot water into the grounds until the scale reads 40 grams (make sure the top is fully saturated) and set the timer for 30 seconds
6. When the time is up, pour more hot water into the tube until the scale reads 170 grams stirring slightly and reset the timer for 1 minute
7. Place the filter paper onto the filter cap and drizzle enough hot water on it to fully saturate the paper
8. Click the cap on to the top of the Aeropress and make sure it’s fully fastened
9. Once the timer goes off, slowly and carefully flip the Aeropress over your mug and begin pressing down the plunger until there is no more water coming out of the device
10. Remove the Aeropress and voila!
11. Now dilute the brew with water as desired (I added 100 more grams to my batch, making it a 10 oz. cup of coffee)

Here is a step-by-step: Inverted AeroPress Brewing Instructional Video (note: The demonstration differs slightly from my instructions because craft brewing can be subjective but the basic process is essentially the same.)

To Clean: Take off the filter cap and push the plunger all the way to the bottom over a trash can, forcing out all of the grounds (the device can then be disassembled)

 • • • • • • • • • • • • • • • • • • • • • • •

 

Malorie’s Le Café Maison - The French House

I love the simplicity of a café au lait. The process of a French Press accentuates all the little nuances of well roasted coffee, and the warmed milk evenly smooths those flavors into a cup of pure bliss. This homemade French Press coffee and frothed milk is an accessible and casual way to have a café-quality drink right in your own kitchen. This is my weekend coffee beverage of choice that allows for the catharsis of a morning routine sans the rush, plus all the flavor. Santé!

Yield: 1, 12 oz. Drink

Ingredients:
• 55 grams of Whole Bean Coffee (for this recipe I used our BPS Fair Trade Organic Sumatran Coffee)
• 8 oz. of Milk
• Hot Water

Equipment:
• Bodum 8 Cup Chambord French Press (32 oz.)
• Hario Drip Scale & Timer
• Rhino Gear Hand Grinder
• Thermometer
• Gooseneck Brewista 1.2L Temperature Gauge Switch Kettle

Directions:
• Brew the coffee with a French Press:
1. Begin by heating water - once the water boils, let it rest for a few seconds
2. Using the scale measure 55 grams of coffee
3. Grind the coffee with a coarse setting (that yields a texture similar to breadcrumbs) and pour the grounds into the French Press
4. Slowly pour the hot water over all the grounds until they are completely saturated and the beaker is halfway full
5. Set a timer for 1 minute and let it rest (The grounds should be floating to the top creating a “crust”)
6. Once the minute has passed, use a spoon to gently dunk the crust under the water (I prefer to use my wooden cedar spoon because I don’t like to use any metal in my coffee.)
7. Slowly pour more water until the water level rises just beneath the pour spout of the press and set the timer for 3 minutes placing the plunger on top of the grounds - DO NOT PRESS it down yet
8. After three minutes, press slowly and evenly down on the plunger handle (Pro tip: It should go down with just the weight of your hand. If it goes down too easily it has brewed too long and if it is difficult to press, it needs to brew longer.)
8. Once plunged all the way, set the timer for 1 more minute and wait
9. Pour into cup!
• Froth Milk:
1. Heat milk either on stovetop or microwave until milk is approx 130-150 degrees and pour it into a clean French Press
2. Using the plunger, push and pull the lever through warm milk rapidly for at least one minute - stop when you’ve achieved the desired amount of foam (The milk should at least double in volume.)
3. Remove the plunger and lightly tamp the French Press to consolidate the microfoam
• Spoon the foam on top of the coffee to create a perfectly fluffy café au lait from home

Here is a step-by-step French Press Instructional Video

Fun Extra: I like to put a dash of nutmeg in with my coffee grounds before I pour any water in, it adds a sweet nutty flavor that I just can’t resist.

• • • • • • • • • • • • • • • • • • • • • • •

Katie's Big-Easy Iced Coffee

Although I enjoy the ritual of my morning coffee preparation, there are days when time in the morning is too precious and it’s nice to have something made in advance that still tastes fresh. If you’re like me on those hectic AMs, this mellow New Orleans-style Toddy can make you feel like you’re leisurely people-watching at Café Du Monde instead.

Yield: 1, 8 oz. Drink

Ingredients:
• 9 oz. of Whole Bean Coffee (for this recipe I used our Conventional BPS Blend)
• 3 oz. of Ground Roasted Chicory
• 7 cups (56 oz.) of Filtered Water
• DaVinci Maple Syrup to taste (¼ oz. or 1 pump suggested)
• 4 oz. of Oatly Oat Milk Barista Edition

Equipment:
• Consumer Toddy Coffee Maker (including the Stopper & Felt Filter) & Paper Filter
• Hario Drip Scale

Directions:
1. Set up the Toddy Brewer: insert the rubber stopper into the bottom of the brew container, wet the felt filter before placing it in the bottom of the container and add a paper filter for easy cleanup later
2. Measure and grind 9 oz. of coffee coarsely (think bread crumbs), then combine with chicory
3. Alternate layering coffee with water inside the filter, making sure no dry grounds remain
4. Allow it to brew at room temperature at least twelve hours before decanting and removing the spent grounds (The resulting Toddy cold brew concentrate can be diluted to produce about 14 servings. It will keep for days in the refrigerator before serving.)
5. Pour 4 oz. chicory coffee in a glass with maple syrup, stir to combine
6. Add ice and pour in Oatly

Here is a step-by-step Toddy Consumer Model Brewing Instructional Video (note: This demonstration does not include a paper filter because it is possible to brew without one. However I recommend using a paper filter to expedite decanting and simplify the clean-up.)

• • • • • • • • • • • • • • • • • • • • • • •

 

Dana’s Honey & Cinnamon Café Au Lait 

In exchange for honey, my parents used to allow an apiarist to keep his beehives on our property. Because he partnered with Madhava, we often had Ambrosia Honey in our cabinet. It was, and still is, my favorite go-to sweetener. This subtly sweet Café Au Lait is my brew of choice at home.

Yield: 1, 16 oz. Drink

Ingredients:
• ¼ tbsp. of Ambrosia Honey
• ¼ tsp. of Savory Spice Saigon Cinnamon
• 8 oz. of Pacific Barista Series Rice Milk
• 15 grams of Whole Bean Coffee (I used BPS Fair Trade Organic Guatemala Huehuetenango)

Equipment:
• Hario V60 Ceramic Dripper & Hario V60 Paper Filter
• Bodum French Press
• Rhino Gear Hand Grinder
• Hario Drip Scale & Timer
• Gooseneck Brewista 1.2L Temperature Gauge Switch Kettle
• Thermometer

Directions:
• Finely Grind 15 grams of coffee (consistency should be about the size/texture of sea salt)
• Brew 8 oz. of coffee using a Hario V60:
1. Set the V60 on top of a cup, unfold and insert the filter and pre-wet it (empty the excess water from the cup before brewing)
2. Scoop the grounds into the prewet filter within the V60 and gently press a small divot in the mound of grounds
3. Place the cup with the Hario V60 (and pre-wet filter) in position on top of the scale and tare or zero out the scale
4. Start a timer and slowly pour about 30-45 grams of water in a circular fashion, wetting all of the grounds for about 30 seconds
5. Pause to allow the coffee to expand and bloom
6. Slowly add more water in a circular fashion, allowing the water level to rise and fall until the final weight is about 250 grams (all of the remaining water should be added within 2 minutes meaning that the total brewing time should be about 3 minutes)
• Froth Milk:
1. Heat 8 oz. of rice milk either on stovetop or microwave until milk is approx 130-150 degrees and pour it into the French Press
2. Add ¼ tsp of honey
3. Rapidly move the plunger up and down for about a minute to stretch and froth the contents
• Pour the frothed honey and rice milk over the coffee and sprinkle cinnamon on top

 Here is a step-by-step Hario V60 Brewing Instructional Video

Related Products