Hey HiveLovers and coffee lovers ☕️ today I bring you a recipe post in which I am exploring with tropical fruits mixing them with coffee.
In previous posts I showed you part of the recipe book that we will have in my Agro Café a place that I am undertaking with my life partner
@cvnuitter, some of the recipes included mango, lemon and now it is the turn of the papaya or papaya a native fruit of our great Central America.
Guide for this preparation
For this preparation I have selected Rio Claro coffee of origin grown in the state of Lara in the community with the same name.
The method I chose is the French press because it allows me to obtain a full-bodied extraction without losing the sweet and fruity notes of this delicious coffee.
In proportion I used a 15:1 Standard ratio with a medium fine grind, water at a temperature of 95 degrees Celsius to have a desired extraction.
Use about 100 grams of papaya to prepare juice and reserve it.
Then wait at least 5 minutes before you can serve the coffee but first find a half-liter glass, fill it with enough ice. Fill the glass half full with Papaya juice, and now the most awaited moment is to serve the coffee in the preparation.
If you wish to replicate this step you should do it slowly and carefully so as not to completely mix the coffee with the juice, it is something aesthetic if you wish to clearly show that the drink is made up of.
Then if you can mix well to merge the coffee with the juice.
My opinion about this recipe
First of all I must say that I have not found any references to this drink on the internet. I know someone else must have come up with it.
It is quite refreshing and for the proportions I have used of both coffee and Papaya juice it is just right as to feel both flavors between mingling on your palate.
I would make it again but adding other extra ingredients such as a few drops of vanilla essence and some crushed herb leaves to accentuate more the flavor of both coffee and Papaya.
I have named this recipe Papaya coffee fresh because it is very refreshing and I would recommend it for a hot day. And from now on it will be part of the drinks that we will serve in our coffee shop.
Why?
We are currently monitoring the coffee plants or coffee trees that we have planted more than 1 year ago and which are halfway to give their first harvests.
We are also planting Papaya which is already flowering and giving its first fruits. So soon we will be able to make our recipes with fruits from our house totally organic.
We have also planted orange, mandarin, cambur, soursop, avocado, mango, strawberries. All these fruits will serve to expand our recipes and explore many flavors by combining them with coffee.
Enjoy 😍☕️
