Coffee and Mezcal
Information
Difficulty: Medium
Ingredients
For coffee
E 1½ oz of mint syrup.
E 4 oz of mineral water.
E 1 oz of young mezcal.
E Ice.
E 9 gr of coffee, Natural process of Veracruz, Mexico.
For the mint syrup
E 10 gr of mint leaf.
E 60 gr of sugar.
E 60 gr of warm water.
Equipment
E If you do not have an espresso machine, use a Moka pot coffee maker and a stove.
E Food processor.
E Measuring cups.
E Scale.
Preparation
Coffee and Mezcal Ingredients | Credits: Daniel Tlatilolpa
For the mint syrup
E Place the sugar with the mint leaves in the food processor and cycle for 30 seconds at medium speed until both ingredients are incorporated.
E Transfer the ground ingredients to another bowl and add warm water.
E Let stand for fifteen minutes.
Mint syrup | Credits: Daniel Tlatilolpa
For the cocktail
E Make espresso with a Ratio of 1:1.5 or 1:2. Let stand and cool at room temperature.
9 gr of ground coffee | Credits: Daniel Tlatilolpa
Espresso coffee preparation | Credits: Daniel Tlatilolpa
E Put 1½ oz of mint syrup in a glass and add ice.
E Then add the mineral water and mezcal.
E Pour the espresso at room temperature over the other ingredients in the glass.
E Mix lightly before taking.
Coffee and Mezcal | Credits: Daniel Tlatilolpa
Recommendations
E Be sure to use warm water in the mint and sugar mixture so as not to over-extract and bitter the syrup.
E For espresso, you can use any natural process coffee.
E Do not use more mezcal than recommended so as not to dull the coffee flavors with the distillate.
About the Author
Daniel Tlatilolpa
Barista
From the beginning, I was involved in the work of preparing a cup of coffee and at the same time honoring the entire production chain. Coffee is a world in constant evolution and showing our customers the importance of the traceability and quality of the bean is an activity that I enjoy to the fullest.
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