Summer is here and we have been experimenting at Bailies Coffee Roasters!
Using our newest Colombian microlot, Inga Aponte. We have curated a refreshing iced coffee spritzer paired with apple & elderflower sparkling water
Coffee
- Variety: Red Caturra
- Process: Washed
- Farm: Inga Aponte
- Altitude: 2000 - 2100 masl
Recipe
- 30g coffee (Inga Aponte)
- 130g water (92°c)
- 70g apple & elderflower sparkling water
- 3 ice cubes
- 1 Apple (For garnishing)
The methodology
- Preheat Aeropress
- Measure & Weigh 30g coffee > Grind (Medium - Fine)
- Add grinds to AeroPress
- 60g water > 30-second bloom
- Pour to 130g
- Plunge for 15 seconds at 1:30
- Add 70g of Apple & Elderflower sparkling water to the coffee concentrate
- Garnish & Ice
- Enjoy!
Total contact time: 1:45 min
