2023 USBC NATIONALS RECIPES
We cheered along with our team competing in the US Coffee Championships this past April — and we loved the support you gave us! As our way of saying thanks, we wanted to share Uriel’s drink that took him to nationals. We’ve modified it a bit to make it more accessible to at-home creation. The recipe is still complex, but it’s so delicious that it’s totally worth it!
INGREDIENTS:
- 2 double shots of Nelson Moreno
- 50 grams of grapefruit syrup (instructions in prep)
- 8 grams of Lemon Creamed Honey from Sister Bees
- Sunflower lecithin powder
- DRAM non-alcoholic citrus bitters
PREPARATION:
- GRAPEFRUIT SYRUP
- Combine fresh-squeezed grapefruit with a touch of honey
- Add grapefruit zest
- Dilute as needed with water
- Chill in the refrigerator until needed
- BITTER AIR
- Combine 3 grams of sunflower lecithin and 200 grams of water in a large plastic tub
- Add 200 grams of DRAM citrus bitters
- Using a hand immersion blender, integrate & aerate the ingredients to create bubbles
- Scoop bubbles into a separate bowl & continue mixing until desired amount
MAKING THE DRINK:
- Pull two double shots of Nelson Moreno’s coffee & let chill in a chilled ISI nitrogen canister
- Add grapefruit syrup & Lemon Creamed Honey to the nitrogen canister
- Shake & charge the nitrogen canister & continue shaking*
- *Without a nitrogen canister, you can dry shake ingredients in a cocktail shake
- 4. After 8 seconds, release the gas before removing the cap
- Divide the contents into four coupe glasses
- Scoop 1-2 spoonfuls of bitter air on top of each drink
THE DRINKING EXPERIENCE:
In the first sip, expect floral aromatics from the bitter air and subtle sweetness in flavor. Moving beyond the air and into the espresso, look for a smooth and rich texture. The flavor is reminiscent of milk chocolate with lemonade-like bright acidity.
