Hot or Iced, I always get a Mint Mojito whenever I go to pour over coffee shops, like Philz Coffee in San Francisco, Blue Bottle, or even Sightglass. Pour-over coffee is the new trend of coffee drinks, with accessories galore like the Chemex, Japanese Kettle, etc. In this video (below) I show you how to make your own!
Directions for the Pour Over Coffee:
Grind fresh roasted beans. Measure out about 27 grams
prepare a ceramic drip filter or Chemex, place a paper filter inside and temper and wash it with hot boiling water. Drain it
measure 400 grams of hot boiling water (200ºF). Add the measured coffee grounds and spread into even surface. Add the hot water, covering the even coffee ground surface and let it "bloom" 30 seconds before adding more water. Re-fill in a circular motion. Stir with a spoon. Once it's almost completely drained remove the ceramic filter because the last few drops are distasteful.
To make the Mint Mojito Coffee:
Take the drip coffee and add 1 tbsp of simple syrup (equal parts sugar and water), 1/4 cup of whole milk, and a sprig of fresh mint leaves. For a Mint Mojito Iced Coffee, simply add ice!
Kettle (baristas like to use a Japanese Kettle): http://amzn.to/1htP3kX
Drip Filter: http://bit.ly/1bmEEQF
Coffee (Philz): http://bit.ly/19SpvLA