Mont Blanc

Name: Mont Blanc
Cuisine: French
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

Serves 1

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Mont Blanc

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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.

Mont Blanc

Serves 1

tiktok.com

Mont Blanc

tiktok.com

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.