Coffee lemonade
2 servings
30 minutes
Not just lemonade, but lemonade where coffee and tea meet. Seasoned with tangerines and lime juice. This is how they make it in the Doubleby coffee shop chain.
1
First, we prepare the coffee base: brew coffee using the French press method (for this drink, we use coffee from Ethiopia). We grind 45 grams of coffee (coarse grind) for 500 grams of hot water (96°C). Steep for 4 minutes, then press the plunger slowly for 20 seconds to prevent coffee particles from floating to the surface. Now we filter the coffee using a paper filter, which best filters out fine particles (fine coffee particles will continue to brew and make the coffee bitter). I recommend using a ceramic funnel with a Hario paper filter for this.
- Natural coffee: 45 g
2
Add 23 grams of fructose to the filtered coffee and mix well (it will enhance the berry notes). Now place the coffee in the refrigerator to cool. It can be stored in a regular glass jar. It can be kept for 7 days.
- Fructose: 23 g
3
Now we prepare a tea infusion for lemonade: in a glass jar, we place 50 grams of tangerines and crush them with a muddler to release their juice. We add 5 grams of Earl Grey tea (regular tea can also be used) to the same jar. Then we pour in 260 grams of hot water (96°C). We cover it with a lid but leave a small gap for the hot air to escape. Let it cool to room temperature. After that, we put it in the refrigerator for 24 hours. After 24 hours, we take the jar out of the fridge and strain it through a fine sieve. The infusion is ready. It can also be stored for 7 days.
- Tangerines: 50 g
- Black tea: 5 g
4
Now we prepare the lemonade: ice cubes (about 160-180 g), 160 grams of chilled black coffee, 30 grams of tea extract, and 3 grams (1 teaspoon) of lime juice. We put all this in a tall glass with a volume of 350-400 ml and mix the ingredients thoroughly.
- Ice: 180 g
- Lime juice: 3 ml
5
You can add more lime juice to taste if you like 'sours' (sweet and sour cocktails).
- Lime juice: 3 ml