A simplified take on molecular coffee featuring bright Bolivian beans, flash-chilled for clarity, with aromatic juniper notes and a silky rhubarb finish. This approachable recipe captures complex flavors using home-friendly techniques that deliver café-quality results in your kitchen.
MethodPour Over
Prep time15
Coffee22g
Water350ml
Grind sizeMedium-Fine
Water temp205°F
Instructions
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1
<h2>Preparation</h2> <ol><li><strong>Make rhubarb silk</strong>: Dice rhubarb finely and simmer with sugar and 2 tbsp water for 5 minutes until soft. Strain through fine mesh, pressing solids. Cool completely.</li><li><strong>Prepare juniper water</strong>: Lightly crush juniper berries and steep in 50ml hot water (not boiling) for 3 minutes. Strain and cool.</li><li><strong>Grind coffee</strong> to medium-fine consistency.</li></ol> <h2>Brewing</h2> <ol><li><strong>Bloom</strong>: Pour 50ml water over grounds, wait 30 seconds.</li><li><strong>Pour in stages</strong>: Add remaining water in 3 slow, circular pours (100ml each), allowing 30 seconds between pours.</li><li><strong>Flash chill</strong>: Immediately pour hot coffee over ice in serving glass.</li><li><strong>Finish</strong>: Add 1 tsp rhubarb silk and 1 tsp juniper water. Stir gently and serve immediately.</li></ol>