In North Carolina, May is usually the month when spring starts to turn into summer, as the weather starts to get warmer and more humid here than in other parts of the US. In my household, May is usually when we switch from drinking hot coffee to drinking cold brewed coffee for the summer. Our featured recipe for May utilizes both our Mokka Java coffee and our Black Currant & Elderberry Black tea to make a truly unique and refreshing drink, the Mokka Berry Cold Brew.
The flavor notes of the chocolatey, full bodied Mokka Java compliment the juicy and tart dark berry notes in the Black Currant & Elderberry tea, resulting in something that tastes like a dessert, but without any added sweeteners. What you get is a beverage that tastes like a chocolatey dessert but is also fruity and refreshing on a hot day.
To make this drink, you will need to cold brew a batch of Som’s Mokka Java and Som’s Black Currant Elderberry Tea. The method of cold brewing coffee and tea is basically to steep the ground coffee and tea leaves in cold water over a longer period of time. This results in a more complex flavor profile and lower acidity in both coffee and tea.
- 8oz Cold Brewed Som’s Mokka Java https://somscafe.com/product/mokka-java-2/
- 4oz Cold Brewed Som’s Black Currant & Elderberry Tea.
The Basics of Cold Brewing at Home
While there are many excellent cold brew systems on the market, you don’t really need anything except a container or pitcher, the tea and coffee, some coffee filters, some kitchen twine and a kitchen scale. We do carry a cold brew pitcher with an infuser that works for both coffee and iced teas under our accessories: https://somscafe.com/product/cold-brew-pitcher/. For this recipe you will want to cold brew the coffee and tea separately and combine them later. Here are the basic steps for cold brewing coffee:
- Find a container suitable for the amount of coffee or tea you want to brew. This can be a pitcher, a large mason jar, a beverage dispenser with a pour spout, or any clean container you have with a lid that is large enough.
- Start by choosing a grind level for the coffee. You can use any grind you like to make cold brew, although using a coarse grind is more common. At Som’s we recommend you grind your coffee fine, a notch above the espresso setting to get more extraction of the dissolved solids from the ground coffee absorbed into the water. This leads to a more flavorful and complex batch of cold brew. If you are using pre ground coffee that is not as fine, that will still work.
- Next you will need to weigh your ground coffee with a kitchen scale. The basic ratio I personally use when making cold brew coffee at home is equal parts weight in ground coffee to volume of water. For the sake of simplicity, I am going to suggest making a half gallon of cold brew. So, the ratio for a half gallon would be 1/2 lb. ground coffee to 1/2 gallon of cold water. This ratio of weight to volume results in the coffee being smooth, not too bitter, and not too weak.
- Next, you need some coffee filters (or an infuser pitcher). For this method, you should use a size of coffee filter that is small enough to fit into your container but big enough that you can tie the top closed with kitchen twine so the grounds don’t spill out. Once you have weighed out your coffee grounds, add as much coffee as you can to a coffee filter and tie it tightly at the top with kitchen twine (or a clean rubber band). Depending on the size of your container and filters, you will probably have to use more than one filter. Drop the coffee filters into the container and then pour the cold water over the top. You want to make sure that the filters are completely submerged in the water, they will bob to the top of the water and you may need to add a little more water until you can see that the grounds inside the filter are completely submerged. You also may need to gently push the filters down into the water to make sure all the coffee inside is saturated with the water.
- Let your coffee cold brew for at least 12 hours. However, if you have time to let your coffee brew for 24 hours, it will turn out stronger and more flavorful. Brewing the coffee overnight is a good idea because you just have to let the container sit in the fridge or on your counter and let the magic happen. Then in the morning you can remove the coffee filters from the container with a large slotted spoon, dispose of them, and enjoy your coffee.
Cold Brewed Tea Concentrate
- Generally, Som’s recommends a ratio of 1/4-1/2 cup loose tea to 1/2-gallon cold water for cold brewed tea. However, for the Berry Mokka Cold Brew recipe, we recommend a ratio of 1/2 cup of loose Black Currant and Elderberry Black tea to 1/4-gallon water. This will make the tea concentrated enough for the flavors to cut through the dark roasted Mokka Java that you are mixing it with.
- You can use coffee filters, tea bags, or a tea infuser pitcher as listed above to put the tea in while it’s brewing.
Now that you have learned how to cold brew coffee and tea, we can move on to our recipe for the Berry Mokka Cold Brew:
Berry Mokka Cold Brew
In a 16 oz glass, combine 8oz. cold brewed Som’s Mokka Java with 4 oz. cold brewed Som’s Black Currant & Elderberry tea. Fill the glass to the top with ice. That’s it!
I would advise against adding any sweetener to this drink because it would just cover up all the natural flavor notes in the coffee and tea. I would also encourage you to taste both the Mokka Java and the tea separately to experience the flavor notes in both individually. Then, when you combine them, you will notice that the tart berry flavors of the tea make the chocolatey notes in the Mokka Java pop, and that the Mokka Java adds complexity to the flavor of the tea. We hope you enjoy this recipe and watch for other fun ways to mix coffee and tea cold brews this summer.