Method
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)
4
Cold-smoke cacao nibs using wood chips in covered pan for 10 minutes
5
Alternatively, toast nibs in dry pan with liquid smoke drops
6
Grind smoked nibs coarsely
7
Crack black lime, steep in hot tonic water for 5 minutes
8
Strain and add simple syrup
9
Chill until serving
10
Preheat French press with hot water
11
Add ground coffee and smoked cacao nibs
12
Pour ice-distilled water at 190°F
13
Steep for 4 minutes exactly
14
Press slowly and steadily
15
Pour hot coffee into glass
16
Add black lime tonic as a side
17
Sip coffee, then tonic alternately
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
