Mont Blanc
Serves 1
Directions
- 1Make the orange oleo saccharum the day before by peeling an orange and placing the peels in a glass container.
- 2Add sugar to the orange peels in equal weight and mix well.
- 3Measure 16g of coffee beans.
- 4Grind the coffee beans.
- 5Prepare the iced pour-over base by adding 70g of ice to a cup.
- 6Pour hot water (91°C) over the coffee grounds following the Kurasu recipe: +40g water at 0’00, +60g water at 0’40, and +50g water at 1’10, with a finish time of approximately 2’10.
- 7Pour the brewed coffee over the ice.
- 8Combine approximately 35mL of fresh cream and 15mL of the prepared orange oleo saccharum in a bowl.
- 9Whisk the cream mixture just a bit to incorporate some air.
- 10Add ice to the serving glass.
- 11Pour the brewed coffee into the serving glass over the ice.
- 12Carefully pour the whisked cream mixture over the coffee.
- 13Add a generous amount of orange zest on top of the cream.
- 14Dust with a bit of nutmeg.
- 15Serve the remaining coffee on the side for tasting.
Ingredients
- 35 mL fresh cream
- 15 mL orange oleo saccharum
- orange peel
- sugar
- 16 g coffee beans (Glitch Coffee Colombia Risaralda Milan)
- 70 g ice
- water
- orange zest
- nutmeg
- simple syrup
Equipment
glassice tongsbeakercoffee grindercoffee brewerkettlescalebowlwhiskpeelermicroplane grater
Tips
- The orange oleo saccharum is made by mixing equal weights of orange peel and sugar, and letting it sit for a day.
- Whisk the cream top just a bit to incorporate some air.
- Recommended to try unique coffee on its own for tasting before mixing.
- Water for pour-over should be at 91°C.
- If sweetener is needed, add simple syrup.