BeginnerIngredients
For the Cryo Coffee Concentrate:
3/4 C coffee grounds, French roast
4 C cold water
For the Cryo Coffee Martini:
4 fl oz cryoconcentrated coffee extract
4 fl oz vodka (we recommend Grey Goose)
6 fl oz Kahlua
Sprig of mint (optional)
Overview
Equipment
- Cheesecloth
- Coffee filter
- Sieve
- Sous vide circulator
- Sous vide pouches
- Fine-mesh strainer
- Cocktail shaker
- Martini glass
Timing
Prepping time: 10 minutes / Cooking time: 5 minutes (excludes sous vide cooking)
Servings
4 servings
Directions
For the Cryo Coffee Concentrate:
- Pour coffee grounds and water in a sous vide pouch and seal. Cook at 181°F/83°C for 6 hours.
- After cooking, place a cheesecloth and coffee filter over a sieve and pour contents of the pouch into the sieve, separating the leftover grounds from the liquid.
- Place the liquid in the refrigerator for about 30 minutes until it cools to 43°F/6°C. Once fully drained and cooled, place the liquid into a sous vide pouch and seal. Place in the freezer for at least 3 hours, laying down as flat as possible.
- Remove the pouch from the freezer, and, without breaking the pouch, crush contents with a mallet or a saucepot until it forms a slush-like consistency. Next, place the frozen contents in a fine strainer over a mixing bowl to capture the liquid extract.
- Leave the frozen coffee at room temperature for 2 hours to extract. The ice should remain in the strainer while the extraction is in the bowl.
For the Cryo Coffee Martini:
- Mix the cryo coffee concentration from the bowl, Kahlua, and vodka in cocktail shaker with ice.
To Serve:
- Strain into martini glass and garnish with a sprig of mint, if desired.
Related RecipesVIEW ALL RECIPES
A Sour in the Key of Raffi
AdvancedThis gin or rum-based cocktail from Chicago's The Aviary combines a kicky sous vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
Boogie Wonderland
BeginnerLauren Corriveau, of Nitecap in New York City, developed an effervescent riff on red sangria that stars the French aperitif Maurin Quina infused via sous vide with cacao nibs.
Charred Maple Wood Tipperary
IntermediateBarrel-aged cocktails are huge right now. Colin Carroll, of Portland's Trifecta, takes a clever sous vide shortcut by infusing spirits with charred wood.
Buy the Magazine
Buy NowDedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.
