INGREDIENTS 1/2 cup Nano Hemp coffee 1/4 cup ancho chilie powder 1/4 cup dark brown sugar 2 tablespoons smoked paprika 2 tablespoons kosher salt 1 tablespoon ground cumin 1 tablespoon black pepper
1. In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your ﬁngers to break down the dark brown sugar into ﬁne crystals. 1/4 cup dark brown sugar, tightly packed 2 tablespoons smoked paprika
2. Liberally sprinkle a thin layer of the rub onto the meat, then pat it in with your ﬁngers so it adheres.
3. Feel free to use Coldﬁre Roasters Nano Hemp coffee on other proteins such as ﬁsh, chicken and pork.
1. Fill the bottom portion of the 3 cup espresso pot with water, to just
below the valve. (If using a 6 cup pot, double the ingredients.) Place the filter
into the pot and scoop 1 tablespoon of
espresso into the pot. Screw the top half of
the espresso maker onto the bottom half and place the filled pot onto a stove burner. Place it
with the handle facing of the side of the burner,
do that it doesn’t get too hot (You will still need a
2. Set the burner to medium. Within about 10 minutes, the espresso will have pushed through the filter and filled the top of the pot. Remove it from the heat as soon as the pot is full, do not let the espresso boil or it will burn.
3. While the espresso is heating, place the sugar in a large cup or divide it between two small cups. Pour the milk into a large 2 cup measuring cup and warm it for about 90 seconds in the microwave. If you are using the stove top to scald the milk, start it on low when you start the espresso.
4. When the espresso is finished, pour it over the sugar and stir for a few moments to dissolve the sugar. Froth the milk until it has doubled in size and then pour the foamy milk over the cofee. Stir to combine. Serve hot and Enjoy!
INGREDIENTS 1 tablespoon Coldfire Roasters espresso grounds 1-3 teaspoons sugar 2/3 cup of milk
TIME Prep time: 2 minutes Cook time: 8 minutes Total time: 10 minutes Servings: 2 (3) ounce servings
Cafe con Leche
Cafe con Leche
Espresso Sugar TOOLS Espresso machine Metal cup Another cup Metal spoon (a plastic one will do, but metal is better – you’ll see why in a second.)
1. Fill your espresso machine with the cofee grounds. Squeeze it in, pack it in tight. The more you can get in there, the punchier it’ll be. 2. Add 2 big spoonfuls of sugar to your metal cofee cup. 3. Turn on the machine and capture the first couple of cofee drops with your metal cup, just enough to moisten the sugar. Quickly replace with another (empty) cup to catch the rest of the cofee. We believe the first few drops of cofee are the most critical. It’s been said to be the most aromatic and to contain the most oil (making the result much more syrupy). Others just say it’s tradition. We say, don’t anger the Cuban cofee gods and make sure you catch those first few drops. 4. Stir the moistened sugar vigorously with your metal spoon. Stir it like you’ mean it. Do a little dance while you’re stirring it. Make that clink-clink-clink noise. Do it until it turns light brown, then do it some more. 5. Slowly pour the rest of the cofee into your other cup. Stir it to make sure all of the sugar dissolves. Serve it immediately!
INGREDIENTS 1 cup of dark-roast cofee grounds 3 cups of cold water Creamer, milk, and ice for serving
TOOLS LIST 2 1-quart Mason Jar Cheesecloth Strainer French Press (optional)
Preparation 1. Place coffee grounds in the bottom of a 1-quart mason jar. Pour cold water on top and use a spoon to stir to completely combine. Screw lid on top of jar and chill cold-brew overnight or at least 16-18 hours.
2. Set a cheesecloth over a strainer and place strainer over an empty 1-quart mason jar. Pour cold-brew cofee through strainer, a little bit at a time until all the cold-brew cofee is strained. Discard grounds.
Alternate Straining Method Pour cold-brew cofee/grounds into a French press. Slowly plunge down until completely strained. Pour cofee into a mason jar and discard grounds.
3. Refrigerate cold-brew cofee for up to a week and serve with creamer/milk, and ice. Enjoy!
Recipe Notes We recommend freshly grinding your own beans for the richest flavor. If using freshly-ground cofee grounds, make certain they are ground on a coarse setting.