Hello. This post is about taking the 'quest' given by the guy who turned into a Hustle Owl barista last night around 11 PM (the one who brewed coffee with black tea), reinterpreting it, reconstructing the process, and attempting to create a delicious flavored coffee black tea based on that. Since I already have experience with the 'Black Tea + Coffee' genre—it was one of the new menu research tasks requested by the master when I was running a café & bar back in Japan—I was able to set things up for a relatively good result. Please excuse the images being taken in the cramped officetel I’m currently using as my accommodation, not my home, as I’m trying to maximize the limited space.
These are the equipment and ingredients I'll be using today, though a few more things might be added later.
My handwriting is terrible, so I covered it up out of shame. Coffee Bean Used: Ethiopia Abaya Gesha G1 Washed, Light Roast 20g Characteristics: Bright, lively acidity with floral and citrus notes, clean finish. Aromas: Floral notes (Jasmine, Orange blossom, Bergamot, etc.) and tropical fruit scents. Acidity: Citrus family, including lime, grapefruit, and orange acidity. Sweetness: Honey, white wine, brown sugar, or juicy syrup sweetness. Body: Light, soft, clean, and tea-like texture. Finish: Long, clean aftertaste with faint lingering notes of Earl Grey or herbs.
I prepared this separately as it's kept in a large bottle. Water Used: Evian (Mineral content approx. pH 7.2 [Slightly Alkaline]) Special Guest Twining Lady Grey (Flavored Black Tea)
Amount Used: One tea bag. Method: The paper packaging was removed prior to use to ensure quick infusion and eliminate any paper flavor. Characteristics: Soft bergamot + light, refreshing orange/lemon, with added orange and lemon peel, plus cornflower petals. Purpose: I chose this tea because its characteristics and profile were the most similar to the coffee beans I was using. List of Drippers and Tools Used Hario V60 Chacha Heat-Resistant Glass Bouquet 02 Dripper (for the tea)
Hario V60 Neo Tritan 02 Dripper + Switch (for the coffee)
Filter: Hario Metheor 02
Support Tool: Three Bomber Rain Pour Over Drip Assist
Digital Scale: Holtzklotz Epic 2.0
Coffee Server: Fedeca Coffee Tritan 750ml Other Tools: Mist spray and Three Bomber Drip Stand
I plan to use a double dripper brewing method with the equipment shown in the images, utilizing the Rain Drip Assist to minimize variable factors. My goal is to combine the aroma and flavor of the tea and coffee as harmoniously as possible to create a flavored coffee black tea in the Tea-Like style.
Hand Grinder: Comandante C40 LAB Series Tigershark
Purpose: Chosen to accentuate the presence and acidity of the coffee's flavor profile, which is relatively straightforward against the tea's aroma. Grind Size Guide: 27 clicks based on Black Clicks / 54 clicks based on Red Clicks Grinding Time: Grinding was done slowly and smoothly with steady movements while fixed to the desk for about 1 minute and 47 seconds.
(A huge thanks to someone in the Coffee Gal who shared a new method used overseas; I immediately applied it.) Next, I shook the resulting grounds in the dosing cup sieve at the bottom of the surprise guest, the Three Bomber Blade R3, for about 30 seconds to remove any potential fines.
(Someone recently requested a photo, so I asked my house manager to ship it via air freight, and it arrived in Korea early this morning. I hastily added the image to the previous Three Bomber Blade R3 post, so please check it out.) Micron measurement: Three measurements using the Unspecialty meter showed the grind distribution was approximately 800µm at the time.
Recipe Total 2:20 (Switch + Water Volume + Temperature + Time + Switch)
[0th Pour: 60ml / 93°C / 1 min / Switch ON] [1st Pour: Switch OFF / 100ml / 87°C / 30 sec] [2nd Pour: 100ml / 76°C / 30 sec / Switch ON] [3rd Pour: 100ml / 70°C / 20 sec / Switch OFF] Final Result Aroma Blended Tea-Like Brewed Coffee
From afar, it looks like regular coffee.
The extraction resulted in a golden hue reminiscent of lemon and amber. At first glance, the color looks like whiskey or well-aged white wine.
One cup served warm Clean Cup: Complex yet harmonious.
Aroma: A subtle jasmine scent rises, naturally followed by bergamot, and the aroma of orange blossom cheerfully permeates the blend. Acidity: The taste is a harmonious blend of the brewed coffee and black tea. The specific lime, orange, and lemon citrus acidity inherent to both the beans and the tea enters cleanly and softly. Flavor Profile: The umami is weighty, but the body is light, fresh, smooth, and possesses the characteristic cleanliness and delicacy of tea. Sweetness: Sweetness like honey or syrup lingers pleasantly, subtly reminiscent of white wine made from stone fruit. Aftertaste: A clean, lingering sweetness continues, and the scent of herbs fleetingly passes through.
One cup served cold Clean Cup: Gains consistency and becomes distinctly separated.
Aroma: The features of the beans and the tea are harmoniously combined; it feels like a naturally flavored blended tea without any harsh notes. Acidity: The acidity is clean, smooth, and lively, spreading throughout the mouth like a citrus mix juice used in cocktails. Flavor Profile: The umami is light and refreshing, clean like the complimentary lemon & lime water served at a high-end restaurant. Sweetness: Sweetness reminiscent of honey peach black iced tea and the long-lasting sweetness of syrup pleasantly linger. Aftertaste: A clean, lingering sweetness continues, and the scent of herbs fleetingly passes through.
"Everyone is blown away by the crazy dedication (A+ effort!) and the extreme level of detail, but they all agree this recipe is too much work—someone better open a café, stat!"
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