I'm really excited about this one. I've been experimenting with alcohol and coffee for some time and have had some mixed results. The last month I've narrowed it down and produced a stellar recipe to make a cold drip Negroni. It's not the traditional Negroni but it has all the characteristics of one. I've switched the Vermouth with cold drip coffee.
I hope you like it.
- Grind 60g of filter roasted coffee (preferably an African coffee) to a medium coarseness.
- Weigh out 340mL of filtered water.
- Weigh out 120mL of Campari.
- Weigh out 120mL of Four Pillars Gin.
- Add a filter paper at the bottom of the coffee chamber. This is not essential but more filtration is better.
- Add the 60g of coffee to the chamber. Tap it a few times to settle the coffee. You want the coffee to be firmly compacted. Do not use a tapper. Rinse and add a filter paper to the top.
- Now we want to create a dome for the coffee. Use your finger to give a gentle press around the edge of the coffee. The dome helps all the coffee to get saturated by the water, creating a better extraction.
- Put your 340mL of water into the top chamber. Make sure your valve is closed.
- Now open the valve fully. We want to saturate the coffee but don't want any drips to fall out. It's tricky! This process again is for a better and more even extraction. My tip is to close the valve as the water reaches 3/4 of the way down the chamber.
- Once you have succeeded, wait 10 minutes.
- At this point you can add the 120mL Campari and Four Pillars Gin. Stir and make sure it's well mixed.
- After the 10 minutes, start your drip. The rate at which it should drip is 7 drips every 10 seconds.
- Total brew time will vary depending on a few things but it should be roughly 6-7 hours.
- Add a sliver of orange peel or a slice of orange, a few cubes of ice and enjoy!
All my methods are straightforward and simple. I hope they give you an understanding to brew better coffee to the taste you like.