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 hot pad!).
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!
1 tablespoon Coldfire Roasters
1-3 teaspoons sugar
2/3 cup of milk
Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes
Servings: 2 (3) ounce servings
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
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!
1 cup of dark-roast cofee grounds
3 cups of cold water
Creamer, milk, and ice for serving
2 1-quart Mason Jar
French Press (optional)
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.
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!
We recommend freshly grinding your own beans for the richest
If using freshly-ground cofee grounds, make certain they are
ground on a coarse setting.