This immersion coffee with roses recipe is copied from Foom Café, one of the most modern coffee specialty spaces of Shàngai. We love to prepare coffee in the Asian tendency mixing the coffee with other herbal infusions, as the famous Hong Kongnese Yung Yeung coffee.
Recipe
We only need 3 ingredients: coffee, roses and water. To enhance the result I’ve used a specialty coffee and the fragrant roses from my garden. Another secret for a wow result is to let the infuse longer that a regular immersion coffee and drink it cold. More resting time, more stands out the rose arome.
If you don’t have premium ingredients at hand, you can prepare this coffee with a more ordinary coffee and dehydrated rose petals (must be aromatic ones).
Immersion Coffee or French Press method
In this recipe brew coffee using the immersion method, also known as French press. You already know that thanks to the versatility of CBE, with a single filter we can brew coffee in several ways: immersion, cold extraction and whole bean coffee emulsions.
Ingredients:
- 500ml of hot water at 90°C
- 1 fragrant rose
- 20g of coarse ground coffee
- A little ice to serve the coffee
Preparation time: 5 minutes
- Fit the 0.1mm disc in the CBE filter.
- Place the coarse ground coffee and the rose petals into the filter.
- Make the blooming for 30 seconds until the water bubbles run out.
- Add the rest of the water and let it infuse for 5 minutes to better extract the rose fragrance.
- Remove the filter.
- Wait for cool down the infusion.
- Serve it with ice as an iced coffee.
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