Nice! But gotta say, in a vid sponsored by AeroPress, I'm a little surprised to see 20-hour cold brew concentrate being used, when you can make awesome cold brew concentrate in an AeroPress in about a minute. In fact, I realized that since I could use cold liquid in my AeroPress, why should i be limited to using water? I put vodka through it, resulting in a cold brew coffe-flavored vodka I use for an awesome riff on the espresso martini. I'll be doing it with a Spanish-style silver rum, probably DonQ, next!
I turned 35 a few days ago. My friends challenged me to create a birthday cocktail for myself, so I asked them to suggest two ingredients. Trying to be funny, they gave me tequila and milk. My mind immediately went to coffee, so here's my specs for a "latte 35" Reposado tequila: 1.5oz Espresso 1oz Amaretto 0.5oz Milk 1oz Two dashes angostura. Shake with ice until really frothy. Served in a coupe.
Spiked coffee is a Saturday tradition here at our place. Even have our own recipe. Definitely gonna try these. The immersion circulator is genius!! Looks like I'll be giving mine more play.
Mine is just 3 Oz of milk 1/4 Oz of demerara syrup 1 oz of expresso (robusta grains) Mix with a milk frother. Float some coffee liquor and anisette liquor on top (yes it'll sink). Alternatively if you have coffee liquor with anise flavour already in it that works too. Express the oils of a tangerine on top.
Adding booze to hot coffee always creates this odd, almost metallic flavor. I know this episode is essentially an add for Aeropress, but I would suggest batching cold brew and the base spirit of your choice in a bottle _and then_ putting that into a water bath with an immersion circulator set to, at most, 140°. You will get a much better flavor at a palatable temperature. I discovered this after using a water bath and immersion circulator to keep bottles of pre-batched hot toddies warm for service.
The Aeropress is hands down the single best way to make filter coffee in my opinion. My personal favorite recipe is Johnathan Gagné's Aeropress Recipe. If you Google that verbatim it'll be the first result.
These look simple to make using a Aeropress rather than needing a espresso maker. Does anyone have an idea of where to get a spring to use for whipping the cream?
The Fellow Prismo Aeropress attachment makes an improved Aeropress coffee (a metal filter with a housing unit that fits on the press). The added pressure it adds provides more extraction. The product includes a coffee:water ratio for an 'espresso' shot.
Prismo doesn't provide a significant increase in pressure, aeropress' own flow control cap requires more pressure to open the valve and that's not enough to make a difference either. The reason to buy either of these is to allow you to brew without dripping, and without having to use the inverted method (which is much easier to spill due to the higher centre of gravity)
I recognize that not everyone is a coffee snob, and pregound coffee is probably fine in this case. I also recognize that the louder flavors will come from the booze, so coffee is just there to provide a dark bitterness. That said, this video is straight up a bad demonstration of brewing with an aeropress. Not measuring the ratio of water to grounds means the extraction, and therefore flavor, will vary wildly from batch to batch. I have also NEVER heard of someone using a 30 second brew time on an aeropress. Typical times are 2-4 minutes, which are four to eight times as long as what he recommends. This is a cocktail channel. As a bartender, you would spend the time to dial in your syrups and spirits to make a repeatable, delicious cocktail, so why not do the same with the coffee?
@@TheEducatedBarfly Fair enough, I just looked it up and that is the actual recommendation on the Aeropress website. That is still insane to me, though. 30 seconds would yield an insanely under-extracted brew. I still don’t think it’s too much to ask to weigh out your grounds and water
Aeropress didn't even used to have inserting the plunger during the steep in their instructions. The instructions in the box never been the best way to use the device, but i think it's realistic to follow them in a video that ISN'T for coffee enthusiasts - it's realistically how most people are going to initially use the brewer. If you prefer a different aeroprecipe, or an entirely different way to make filter coffee... you were probably already gonna do that, right?
I make a boozy coffee cocktail for my wife that is super delicious…..it’s similar to a carajillo in that it has coffee liqueur and Licor 43; the similarities end there…. -2.5 oz of Mr. Black (haven’t tried using kahlua in this cocktail, but it would certainly change it as it is sweeter and less intense coffee flavor) -1/2 oz of Licor 43 -1/2 oz of light rum (I use Don Q Cristal) -1/2 oz of orange liqueur such as Cointreau, Paton Citronage, or dry curaçao (flavor profile and ABV will change slightly for the cocktail depending on which orange liqueur you use). -3 oz of half & half, milk, or milk substitute -glass of your choice that can hold the volume of the cocktail I start by pouring a 1/2 oz of Mr. Black in the bottom of the glass. Next add the rest of the ingredients (minus an ounce of the half & half, milk/substitute) into a cocktail shaker with some ice cubes and shake vigorously for 15-20 seconds…strain, layering that onto the Mr. Black in the bottom,of the glass. Next, take the remaining ounce of the half & half/milk/substitute and dry shake in a clean shaker or use a frother to make foam and layer it onto the top of the cocktail. Garnish with a sprinkle of cinnamon and 2-3 coffee beans.
not trying to come for you but.... no timer, no scale, cmon man u can make a better coffee and better cocktail if u just watched @jameshoffmann aeropress series. alternatively love to see hoffman try these cocktails
Some people don't want to have the most perfect cup of coffee. Some people aren't coffee snobs. And that's ok. Just let the man enjoy his coffee. I love James Hoffman, but you need to recognize that his content and his style of coffee is for a very small subset of people.
Travel better with better coffee. Head to aeropress.com/EBPRESS and save 20% off your order! Thanks to AeroPress for sponsoring today’s video!
I would recommend James Hoffman's aeropress technique.
Better yet, the Bialetti!
the last one looks great
Nice! But gotta say, in a vid sponsored by AeroPress, I'm a little surprised to see 20-hour cold brew concentrate being used, when you can make awesome cold brew concentrate in an AeroPress in about a minute. In fact, I realized that since I could use cold liquid in my AeroPress, why should i be limited to using water? I put vodka through it, resulting in a cold brew coffe-flavored vodka I use for an awesome riff on the espresso martini. I'll be doing it with a Spanish-style silver rum, probably DonQ, next!
Thank you! The Dead Rabbit Irish Coffee is so amazing - it deserves props! I've been telling people about it for years!
I turned 35 a few days ago. My friends challenged me to create a birthday cocktail for myself, so I asked them to suggest two ingredients. Trying to be funny, they gave me tequila and milk. My mind immediately went to coffee, so here's my specs for a "latte 35"
Reposado tequila: 1.5oz
Espresso 1oz
Amaretto 0.5oz
Milk 1oz
Two dashes angostura.
Shake with ice until really frothy.
Served in a coupe.
All three of these recipes look amazing.
Big fan of cold brew over hot espresso: less dilution!
Fabulous cocktails Leandro!!
One of your best videos yet.. Thanks.
Spiked coffee is a Saturday tradition here at our place. Even have our own recipe. Definitely gonna try these. The immersion circulator is genius!! Looks like I'll be giving mine more play.
Hell yeah, we starting off with Oregon. I recently had a Spanish coffee and it was pretty good
Mine is just
3 Oz of milk
1/4 Oz of demerara syrup
1 oz of expresso (robusta grains)
Mix with a milk frother.
Float some coffee liquor and anisette liquor on top (yes it'll sink). Alternatively if you have coffee liquor with anise flavour already in it that works too.
Express the oils of a tangerine on top.
Would hate to be the bar back that has to clean those Spanish coffee glasses lol
Adding booze to hot coffee always creates this odd, almost metallic flavor. I know this episode is essentially an add for Aeropress, but I would suggest batching cold brew and the base spirit of your choice in a bottle _and then_ putting that into a water bath with an immersion circulator set to, at most, 140°. You will get a much better flavor at a palatable temperature.
I discovered this after using a water bath and immersion circulator to keep bottles of pre-batched hot toddies warm for service.
If you ever make it to Dublin, you’ve gotta try a Belfast Coffee at Bar 1661
we were in Dublin last year but didn't getting go to 1661, but we know the guys there, so next time!
I just got some glass mugs, so I'm down to try that Spanish Coffee. I'd have to sub Lemon Hart 151, but it's the proof that matters anyways.
Leandro: Regarding making coffee with the Aeropress, I have two words for you: Inverted method. So much better...
Excellent recipes!
I found an amaro that blends perfectly with coffee. try to find Amaro di Etna
The Aeropress is hands down the single best way to make filter coffee in my opinion. My personal favorite recipe is Johnathan Gagné's Aeropress Recipe. If you Google that verbatim it'll be the first result.
All the coffee nerds sweating in the comments 😭😭
Вкусное видео. Barfly подскажи пожалуйста еще раз чтоб получить Heavy Cream необходимо взбить 10%Сливки?
Did he say to use a 30 second brew time?.. oof
I’m going to be in London during Cocktail Week. Is there a must do bar/mixologist you would recommend?
Yes go to the bar with shapes for a name.
Incredible!
If you "ignite" put fire in the rum. Wouldnt that eliminate the alcohol in the drink?
Salud from mexico🍻🇲🇽
You'd lose a little, but at 151 proof (75.5%), I don't think you'd be missing much.
These look simple to make using a Aeropress rather than needing a espresso maker. Does anyone have an idea of where to get a spring to use for whipping the cream?
You can take one out of a hawthorn strainer
@@TheEducatedBarfly great idea - done!
Coffee needs rolling in the grave when he doesn’t wet the filter
"...Like brain trauma?" LOL
Wait, what was that coffee place in Oregon called??
Huber’s Cafe
Coffee snobs are going crazy in the comments lol
what is grand classico?
It’s an aperitivo style liqueur (kinda in the vein of Campari but more complex) made by Tempus Fugit Spirits
@@TheEducatedBarfly i'll give it a try!
The Fellow Prismo Aeropress attachment makes an improved Aeropress coffee (a metal filter with a housing unit that fits on the press). The added pressure it adds provides more extraction. The product includes a coffee:water ratio for an 'espresso' shot.
Prismo doesn't provide a significant increase in pressure, aeropress' own flow control cap requires more pressure to open the valve and that's not enough to make a difference either. The reason to buy either of these is to allow you to brew without dripping, and without having to use the inverted method (which is much easier to spill due to the higher centre of gravity)
I can’t use Kayla. There’s so much better!
sorry, what did you mean by Kayla?
@@TheEducatedBarfly Yikes! Fricking spell check goes rogue! Kahlua!! It's just too sweet for me. No judgement meant.
Brain trauma-mainsplained ice on the tin 💀
😂it might be some kind of trauma. Like brain trauma?😂
I recognize that not everyone is a coffee snob, and pregound coffee is probably fine in this case. I also recognize that the louder flavors will come from the booze, so coffee is just there to provide a dark bitterness.
That said, this video is straight up a bad demonstration of brewing with an aeropress. Not measuring the ratio of water to grounds means the extraction, and therefore flavor, will vary wildly from batch to batch. I have also NEVER heard of someone using a 30 second brew time on an aeropress. Typical times are 2-4 minutes, which are four to eight times as long as what he recommends. This is a cocktail channel. As a bartender, you would spend the time to dial in your syrups and spirits to make a repeatable, delicious cocktail, so why not do the same with the coffee?
We were following instructions from aeropress on this. The whole point of the system is that it’s quick and easy.
@@TheEducatedBarfly Fair enough, I just looked it up and that is the actual recommendation on the Aeropress website. That is still insane to me, though. 30 seconds would yield an insanely under-extracted brew. I still don’t think it’s too much to ask to weigh out your grounds and water
Aeropress didn't even used to have inserting the plunger during the steep in their instructions. The instructions in the box never been the best way to use the device, but i think it's realistic to follow them in a video that ISN'T for coffee enthusiasts - it's realistically how most people are going to initially use the brewer. If you prefer a different aeroprecipe, or an entirely different way to make filter coffee... you were probably already gonna do that, right?
A person with no children who tells dad jokes is a faux pas.
😂
That fly is super annoying.
Like brain trauma.... ROFL
Like brain trauma?
First
Come on, man…you’ve got to use whole coffee beans and grind them. Pre-ground coffee lacks the flavor punch of fresh ground.
It’s a safe assumption that he uses pre ground for the show so we don’t have to hear him grinds beans
I make a boozy coffee cocktail for my wife that is super delicious…..it’s similar to a carajillo in that it has coffee liqueur and Licor 43; the similarities end there….
-2.5 oz of Mr. Black (haven’t tried using kahlua in this cocktail, but it would certainly change it as it is sweeter and less intense coffee flavor)
-1/2 oz of Licor 43
-1/2 oz of light rum (I use Don Q Cristal)
-1/2 oz of orange liqueur such as Cointreau, Paton Citronage, or dry curaçao (flavor profile and ABV will change slightly for the cocktail depending on which orange liqueur you use).
-3 oz of half & half, milk, or milk substitute
-glass of your choice that can hold the volume of the cocktail
I start by pouring a 1/2 oz of Mr. Black in the bottom of the glass. Next add the rest of the ingredients (minus an ounce of the half & half, milk/substitute) into a cocktail shaker with some ice cubes and shake vigorously for 15-20 seconds…strain, layering that onto the Mr. Black in the bottom,of the glass. Next, take the remaining ounce of the half & half/milk/substitute and dry shake in a clean shaker or use a frother to make foam and layer it onto the top of the cocktail. Garnish with a sprinkle of cinnamon and 2-3 coffee beans.
not trying to come for you but.... no timer, no scale, cmon man u can make a better coffee and better cocktail if u just watched @jameshoffmann aeropress series. alternatively love to see hoffman try these cocktails
Some people don't want to have the most perfect cup of coffee. Some people aren't coffee snobs. And that's ok. Just let the man enjoy his coffee. I love James Hoffman, but you need to recognize that his content and his style of coffee is for a very small subset of people.
Oh no the coffee purists are here
@@greekfire995 the intersection of coffee nerds and cocktail chemists is large