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Slow Brew Espresso

The most important part of an Espresso Martini is of course the Espresso.

It's the oils from the coffee beans that are incorporated into the espresso that create that great frothy layer of your favorite Martini. In addition, an espresso that is too bitter or weak can easily throw the Martini off balance.

That's why we're making a mega-strong Espresso today, which is not only perfect for Espresso Martini's, but also for frappé's, coffee milkshakes and ice cold Espresso shots. Yummy!

The great thing about this technique, which I brought back from my time in Melbourne, is that with the slow brew method you draw extra oil into the espresso, and thus create an EXTRA thick layer of foam while shaking your cocktail.

Let's get to it!


Filter coffee


Coffee filters

A measuring cup

A pair of kitchen scales

A heat source

A kitchen sieve

Recipe for 200ml Espresso:

1. Bring 350ml of water to the boil.

2. Weigh 50g of filter coffee and put it in your measuring cup.

3. Wait until the water boils. Remove from the heat and leave to stand for 1 minute.

4. Now add the water to the filter coffee.

5. Stir for a few seconds.

6. Leave to infuse for 20 minutes.

7. Place a coffee filter in your kitchen sieve.

8. Filter everything through the filter and the sieve into another measuring cup.

Voìla, the espresso to use for everything at home!

Do you need more than 200 ml? Then adjust the millilitres of water and grams of filter coffee accordingly. The 20-minute infusion remains just as long, no matter how much you make.

If you keep it cool, you can enjoy this espresso for weeks.

But of course you can also just finish it right away with this super-simple

Iced Cappucino:

Pour into a measuring cup:

50ml Espresso

15ml Sugar syrup (maple syrup is also great)

75ml ice cold whole milk

Froth everything up with a milk frother.

Pour into your glass or coffee mug.



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