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Spoils from NYC! (sh.itjust.works)
submitted 3 weeks ago by to c/coffee@lemmy.world
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Picked up what I could on foot in the brief time I had available In NY.

I'm most excited about Devocion. I love single country of origin roasters!

At the watch house they were making a very mild green tea and then heating that up and using it to brew coffee with (caffeine warning!). It almost felt like cheating as a way to boost floral and grassy notes in the coffee. Nonetheless I'll probably try it sometime.

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[–] [S] 2 points 3 weeks ago* (last edited 3 weeks ago) (4 children)

They had me taste the cool tea water first to help understand what it was contributing to the cup. If I were to reproduce it I'd use a Kukicha or Longjing and steep at maybe only a quarter the recommended time. Or perhaps better to steep normally and then bypass the volume by 4x to both make it more mild and cut the caffeine.

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  • [–] 1 point 3 weeks ago* (last edited 3 weeks ago) (3 children)

    What did the tea bring to the finished cup? Did you enjoy it?

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  • [–] [S] 2 points 3 weeks ago (2 children)

    Besides probably an extra $10? 😅 TbF hard to say exactly w/o trying the coffee made with regular water to compare. Coffee was a costa Rican fermented natural so already had a lot going on. I could get a little of the grassy floral notes that were in the tea. Lilac / lavender I would say. I might try making a big batch of dilute iced green tea ahead of time and playing with this. I'm already pretty fussy with coffee though and this does feel like a lot even for me.

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  • [–] 1 point 3 weeks ago (1 child)

    Haha, I suppose $10 would be about right! I would also definitely be on the hook.

    I’ve thought about making coffee out of liquids other than water, but only idly. Even just getting coffee right with water can be demanding. It does feel like an idea with some meat on the bone.

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