Full Moon Coffee Recipe

CAFE FLORALIA

Though Floralia is an ancient Roman festival that takes place around Beltane in early May, the flowering season is still upon us, and this month’s full moon is commonly known as the Flower Moon. All the seeds we’ve planted in the autumn and winter are finally taking root and blossoming. All around us, things are thriving. This recipe uses rosewater for its floral undertones, though it can be adjusted to your liking using any floral flavor you prefer!

Keep in mind: cold brew takes 18-24 hours to steep, depending on your taste, so start this recipe a day or two beforehand if you want to make cold drinks!

 

EQUIPMENT

-French Press (for cold brew and texturing cold foam)

-Pitcher or Other Vessel (for ready-to-drink cold brew)

-Small Saucepan 

-Stirring Utensil

-Vessel For Syrup (I use an 8oz swing top bottle, but you can use anything airtight)

 

INGREDIENTS

-180g Coarse-Ground Coffee (I recommend our Honeybee Espresso)

-250mL Filtered or Spring Water (for syrup)

-Rosewater (for syrup)

-750mL Filtered or Spring Water (for cold brew)

-250g to 500g Cane Sugar (for syrup; use the smaller amount for a classic simple syrup or the larger amount for a rich simple syrup)

-3 to 4 fl oz Choice of Milk (I like to go macadamia or oat for this one)

-1 Tablespoon Chocolate Powder/Syrup (I use a 1 parts cocoa powder to 2-3 parts cane sugar and dry whisk together or blend in a food processor for my chocolate powder)

-Ice

 

INSTRUCTIONS

Step 1- Prep The Cold Brew. Combine room temperature brew water and coarse-ground coffee in the French Press, stir well, cover, and set aside for 18-24 hours. When the time has elapsed, press the French Press plunger down and transfer to a pitcher. Dilute cold brew concentrate at a 1:1 ratio of concentrate to water and chill in fridge until ready to prep drink.

Step 2- Make The Syrup. Pour water and sugar into a small saucepan and heat on medium, stirring occasionally until the sugar dissolves. Remove from heat and add ½ to 1 teaspoons of rosewater. Let the syrup cool to room temperature and pour into a spouted pitcher (a metal steaming pitcher works best) then transfer to your storage vessel.

Step 3- Prep The Cup. Add sweetened cocoa powder and ½ to 1 fl oz of rose syrup. Stir together until the ingredients form a cohesive paste. Add a splash of hot water and stir to loosen the texture, then add milk and cold brew.

 

Step 4- Finish and Garnish. Stir well and add ice. You can garnish with rose petals or dust the rim with Rose Sugar before adding ingredients to the cup. 

 

NOTES

-If you don’t want to make the syrup, you can add a few drops of rosewater when building the drink. Careful- a little rosewater goes a long way!