Cold-Extracted Espresso With Whipped Cream
Craving a coffee that's both bold and indulgent? Meet our Cold-Extracted Espresso With Whipped Cream! This recipe takes the intense flavors of espresso and marries them with the slow, patient process of cold extraction, resulting in a smooth, less acidic brew that packs a serious caffeine punch.
Inspired by the meticulous techniques of third-wave coffee shops, this method brings out the nuanced flavors of your favorite espresso beans. We recommend using a medium-dark roast, ground to a fine consistency, to achieve that perfect balance of richness and complexity. The cold extraction process, which takes 12-24 hours, allows for a gentler extraction that highlights the bean's natural sweetness and chocolate notes. Topped with a dollop of freshly whipped cream, this drink becomes a luxurious treat that's perfect for warm afternoons or as a decadent dessert.
Why You’ll Love This Recipe
Get ready to fall in love with this Cold-Extracted Espresso With Whipped Cream! Here's why you'll adore it:
- Smooth and Less Acidic: The cold extraction process results in a less bitter, smoother taste than traditional hot brewed espresso.
- Customizable Strength: You can easily adjust the coffee-to-water ratio to suit your preference.
- Make-Ahead Convenience: Prepare a batch and enjoy it throughout the week.
- Versatile Serving Options: Enjoy it straight, over ice, or with various milk alternatives.
- Indulgent Treat: The whipped cream adds a touch of luxury, making it feel like a special café experience at home.
Cold-Extracted Espresso With Whipped Cream
Equipment
- Large jar or container
- Fine-mesh sieve
- Cheesecloth or paper coffee filter
- Mixing bowl
- Whisk or electric mixer
- Glasses for serving
Ingredients
- 1/2 cup finely ground espresso beans
- 2 cups cold filtered water
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar (optional)
- Ice cubes (for serving)
Instructions
- In a large jar or container, combine the finely ground espresso beans with cold filtered water. Stir gently to ensure all grounds are saturated.
- Cover the container and refrigerate for 12-24 hours, depending on desired strength.
- After steeping, strain the coffee through a fine-mesh sieve lined with cheesecloth or a paper coffee filter. Discard the grounds.
- In a chilled bowl, whip the heavy cream until soft peaks form. If desired, add powdered sugar for sweetness.
- Fill two glasses with ice cubes. Pour the cold-extracted espresso over the ice, leaving room at the top.
- Top each glass with a generous dollop of whipped cream.
- Serve immediately and enjoy your luxurious cold-extracted espresso!
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