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
Preparation
- Make rhubarb silk: Dice rhubarb finely and simmer with sugar and 2 tbsp water for 5 minutes until soft. Strain through fine mesh, pressing solids. Cool completely.
- Prepare juniper water: Lightly crush juniper berries and steep in 50ml hot water (not boiling) for 3 minutes. Strain and cool.
- Grind coffee to medium-fine consistency.
Brewing
- Bloom: Pour 50ml water over grounds, wait 30 seconds.
- Pour in stages: Add remaining water in 3 slow, circular pours (100ml each), allowing 30 seconds between pours.
- Flash chill: Immediately pour hot coffee over ice in serving glass.
- Finish: Add 1 tsp rhubarb silk and 1 tsp juniper water. Stir gently and serve immediately.