December is the month of sweetness.
Unfortunately, with social distancing and gathering rules in place, it looks like we will be ending the year a little differently this year.
To make your December a little sweeter, Hario Asia worked with café Bearded Bella and Okinawa Prefecture in Japan to create a special Okinawa Brown Sugar Coffee recipe!
Yen from Bearded Bella tells us about the recipe creation process.
The baristas at Bearded Bella, Yen and Regina, are experienced recipe creators with food and beverages. As award-winning baristas, they bring out the best in every coffee by balancing out sweetness and acidity.
Okinawa Brown Sugar
Very few things can enhance the already complex taste of coffee.
When we first proposed the idea of creating a recipe using the Brown Sugar samples that we received from Okinawa Prefectural Government, the baristas have never heard of Okinawa Brown Sugar.
Okinawa, a subtropical island group located at the southernmost tip of Japan, has rich natural environment. Okinawa brown sugar is made with local grown Okinawan sugar cane and processed using the most traditional method. Compared to other brown sugar, it has a rich and deep flavour that goes well with coffee.
Okinawa brown sugar is also considered as a health food in Okinawa. It contains high amounts of potassium and calcium, which prevents high blood pressure and keeps blood pressure balanced. It is fondly known as one of the precious foods supporting the longevity of the people in Okinawa.
Birth of Okinawa Brown Sugar Coffee
The plum flavors of the Okinawa Brown Sugar has prompted Bearded Bella to pair it with the creamy and floral Ethiopia Gedeb Chelbesa Natural coffees that they roast in-house.
They have come up with 2 different methods to brew this special Okinawa Brown Sugar Coffee and luckily for all of us, the generous baristas have shared their recipes for us to recreate the café taste at home!
Recipe 1: Hario Shizuku Slow Dripper
1) Grind 60g of whole beans to a coarse grind size.
2) Add the grounds into the strainer and level the grounds by gently tapping the sides. Insert the strainer into the lower server.
3) Attach the upper bowl. Add 160g of ice and 160g of water into the upper bowl.
4) Cover and allow to drip for about 1-2 hours.
5) Before serving, add ice and pour 1 cup (100ml) of brew coffee in a glass. Top with 10g of Okinawa Brown Sugar.
Recipe 2: Hario V60 Cold Brew Filter-in Coffee Bottle
1) Grind 60g of whole beans to a coarse grind size.
2) Add the grounds into the strainer and level the grounds by gently tapping the sides.
3) Add 320g of ice and 320g of water into the glass jar.
4) Attach the strainer to the silicon spout. Put the strainer into the glass jar and steep in the refrigerator for 25 hours.
5) Before serving, add ice and pour 1 cup (100ml) of brew coffee in a glass. Top with 10g of Okinawa Brown Sugar.