An exotic brewing method using bamboo steaming to extract the unique flavors of PNG peaberry beans, topped with a tropical pineapple-sage kefir float. This technique creates a clean, aromatic cup that highlights the coffee’s natural fruit notes while the creamy float adds probiotic richness.
MethodPour Over
Prep time20
Coffee22g
Water350ml
Grind sizeMedium
Water temp195°F
Instructions
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<h2>Kefir Float Preparation</h2> <ol><li>Muddle sage leaves gently in small bowl</li><li>Mix kefir, pineapple juice, honey, and muddled sage</li><li>Strain and chill for 15 minutes</li></ol> <h2>Bamboo Steam Setup</h2> <ol><li>Line bamboo steamer with parchment or bamboo liner</li><li>Place ground coffee in center of liner</li><li>Set steamer over simmering water for 2 minutes to pre-steam beans</li></ol> <h2>Brewing Process</h2> <ol><li>Remove steamer, transfer coffee to V60 dripper</li><li>Create small well in coffee bed</li><li>Start timer, pour 50ml water in 30-second bloom</li><li>Pour remaining water in slow, circular motions over 3 minutes</li><li>Total brew time: 4 minutes</li></ol> <h2>Assembly</h2> <ol><li>Pour hot coffee into warmed mug</li><li>Gently float kefir mixture on top using back of spoon</li><li>Garnish with fresh sage leaf</li></ol>