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Coffee recipe

Kenyan SL28 Ice-Distilled Vacuum Pot Brew with Smoked Cacao Nib & Black Lime Tonic

French Press Difficulty: Advanced Total: 45 Serves: 1
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MethodFrench Press
Prep time30
Coffee24g
Water350ml
Grind sizeMedium-Coarse
Water temp190°F

A theatrical brewing method using ice-distilled water in a vacuum pot to extract the bright acidity of Kenyan SL28 beans, paired with a complex tonic featuring smoked cacao nibs and black lime. This technique creates an incredibly clean cup that showcases Kenya’s signature wine-like characteristics.

Ice Water Preparation

  1. Freeze distilled water in large ice blocks 24 hours ahead
  2. Allow ice to slowly melt at room temperature for ultra-pure water
  3. Use this ice-distilled water for brewing (creates exceptionally clean extraction)

Smoked Cacao Preparation

  1. Cold-smoke cacao nibs using wood chips in covered pan for 10 minutes
  2. Alternatively, toast nibs in dry pan with liquid smoke drops
  3. Grind smoked nibs coarsely

Black Lime Tonic

  1. Crack black lime, steep in hot tonic water for 5 minutes
  2. Strain and add simple syrup
  3. Chill until serving

Vacuum Pot Simulation (French Press Method)

  1. Preheat French press with hot water
  2. Add ground coffee and smoked cacao nibs
  3. Pour ice-distilled water at 190°F
  4. Steep for 4 minutes exactly
  5. Press slowly and steadily

Assembly

  1. Pour hot coffee into glass
  2. Add black lime tonic as a side
  3. Sip coffee, then tonic alternately