Summerdrinks

05/31/2019 in Geen categorie

Summer is coming, that means time for some refreshing drinks on the Kerkstraat menu. We created three different summer drinks: a summer coffee tonic, a chia bubbled iced tea and a cayenne pepper lemonade. Do you have a favourite yet?

Chia Bubble Iced Tea

Ingredients
  • – 6g of Earl Grey
  • – 120g of ice (3 cubes)
  • – 20g of honey
  • – Chia seeds
  • – Casis syrup
  • – Lemon slices

 

Preparation

Into a tea maker add 6g of Earl Grey tea leaves and pour in 280g of hot water (95°C) and let it steep for 3 minutes. In the meantime prepare vessel with 120g of ice. When the tea is finished brewing empty it strained into the vessel with ice. Add honey and stir until all the honey dissolves and ice melts. Pour into a bottle and chill it with shelf life of 3 days.

Chia seeds take 1 hour to hydrate: mix 10g of dry chia seeds with 60g of water with casis syrup. Hydrated chia seeds have to be chilled with shelf life of 5 days.

Before serving, all ingredients must be chilled. In the glass put 15g of hydrated chias eeds and pour 200g of Earl Grey flash brew. Stir very well to all the chia seeds get separated into individual “bubbles”. Serve in glass with 3 ice cubes, a slice of lemon and a straw.

Enjoy!

Cayenne Pepper Lemonade

Ingredients
  • – 700g of lemon Juice
  • – 300g of whole Lemons with skin
  • – 240g of white sugar
  • – 3g of cayenne pepper

 

Preparation

Into a blender pour all the juice, add chopped lemons with seeds removed, sugar and 2 g of cayenne pepper. Blend thoroughly for about 2 minutes or until all the sugar dissolved. Strain the liquid through a sieve to remove big chunks and bits. Do it 2 to 3 times. Into the final liquid add 1g of cayenne pepper and mix it. Pour into a bottle, label (shelf life is 3 days) and refrigerate. Serve in a glass with 3 ice cubes, 50g of syrup, 150g of sparkling water. Stirr together and add 1 chilly pepper for garnish.

Let’s get that summer started!

Summer Coffee Tonic

Ingredients
  • – 100ml of flash brew*
  • – 60ml of tonic water
  • – Slice of lemon
  • – Sprig of thyme

 

Preparation

Put 3 ice cubes in a glass and add all the ingredients. Make sure that all of the ingredients are chilled and mixed thoroughly before serving.

Enjoy!

*Making flash brew

Using ratio of 75g of coffee per 1000g of brewing water (1:13.3) + 285g ice added after brewing.

Brewing coffee dose of 75g on finer grind size with 1000g of water should have TDS = 1.8%, which means that extraction is about 20.5%. To bring the TDS down to 1.4 we must add 285g of ice.

 

Depending on how much of the final Flash Brew you’d like to make, you can adjust the amount of dose, brewing water and ice, while keeping the ratio the same. Grind size will be different though! For example:

 

Dose: 15g, brewing water: 200g, ice: 57g

Dose: 75g, brewing water: 1000g, ice: 285g

Dose: 150g, brewing water: 2000g, ice: 570g

 

Grind your coffee dose on a grind setting that gives you TDS of 1.8% after brewing. use a refractometer to check the TDS value. Add 285g of ice and mix it thoroughly until all the ice is completely melted. TDS of this beverage should be 1.4%. Pour it into bottles, label them and chill them (shelf life is 3 days).