from The Caffè by Mr. Espresso
This refreshing cold brew is a warm weather favorite at The Caffè. It was inspired by a previous collaboration with our friends Chef Jonathan Sutton Cicotti and Chef Tony Ferrari, from the now-shuttered Hillside Supper Club, a Bernal Heights favorite.
Recommended Coffee Mr. Espresso FTO Dark Roast Guatemala Codech
yield: single serving
INGREDIENTS
Valencia Orange Simple Syrup
- 12 oz raw (turbinado) sugar
- 8 oz water
- 3 Valencia oranges, zested
- 1 Tahitian vanilla bean
Cold Brew Coffee
- 480 grams (about 2 cups) cold water
- 56 grams (about 12 Tbsp or 2 oz) Mr. Espresso Dark Roast Guatemala, coarsely ground (cold brew #12)
Cold Cream Foam
- 2 oz heavy cream, well-chilled
- candied orange peel, for garnish
EQUIPMENT
- French Press 17 oz, or other glass container (for cold brewing)
- medium jar (for simple syrup prep)
- hand frother or shaker (for cold foam prep)
- glass for one serving 16 oz
INSTRUCTIONS
Prepare Valencia Orange Vanilla Simple Syrup
1 – Add sugar, water (8 oz), and orange zest to a small pot.
2 – Bring to a simmer for 5 minutes.
3 – While syrup simmers, prepare vanilla bean as follows: split and scrape bean; add the bean, pod and all its contents to the medium jar.
4 – Pour the hot simple syrup over the contents of the jar. Allow to steep with the vanilla for 24 hours.
Make French Press Cold Brewed Coffee (or your other method of choice)
1 – Add ground coffee to French Press.
2 – Stir in cold water (480 grams).
3 – Cover with plunger & steep for 24 hours at room temp.
4 – Push plunger down after steeping.
5 – Pour cold brew into serving glass to enjoy immediately or into carafe for later use.
Assemble Orange Creamsicle
1 – Prepare heavy cream for chilled foam. Either use hand frother to desired consistency, or shake vigorously in bar shaker.
2 – Pour 7 oz cold brew into serving glass.
3 – Add 1.75 oz orange vanilla simple syrup.
4 – Layer top with cold foam.
5 – Garnish with candied orange peel.
5 – Enjoy!