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Coffee recipe

Papua New Guinea Peaberry Bamboo-Steam Brew with Pineapple-Sage Kefir Float

Pour Over Difficulty: Advanced Total: 35 Serves: 1
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MethodPour Over
Prep time20
Coffee22g
Water350ml
Grind sizeMedium
Water temp195°F

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.

Kefir Float Preparation

  1. Muddle sage leaves gently in small bowl
  2. Mix kefir, pineapple juice, honey, and muddled sage
  3. Strain and chill for 15 minutes

Bamboo Steam Setup

  1. Line bamboo steamer with parchment or bamboo liner
  2. Place ground coffee in center of liner
  3. Set steamer over simmering water for 2 minutes to pre-steam beans

Brewing Process

  1. Remove steamer, transfer coffee to V60 dripper
  2. Create small well in coffee bed
  3. Start timer, pour 50ml water in 30-second bloom
  4. Pour remaining water in slow, circular motions over 3 minutes
  5. Total brew time: 4 minutes

Assembly

  1. Pour hot coffee into warmed mug
  2. Gently float kefir mixture on top using back of spoon
  3. Garnish with fresh sage leaf