COLD BREW CAPOMO

Capomo can be prepared in many ways, but as I daydream of Summer, I find myself experimenting with the Cold Brew Technique. It takes a bit of forethought, but the results are well worth the effort. If you want your Capomo sweetened, the easiest way is to consider your sweet tooth first thing. Just remember, Dessert Comes First!

For honey, add a teaspoon (or several) of this favored bee nectar into room temperature water and stir. Honey dissolves easily into room temperature water, but sugar crystals are not so smooth and need to be heated. For sugar, I suggest making a Simple Syrup by adding 1 part hot water to 1 part sugar. You can store your Simple Syrup in the refrigerator and add to finished Cold Brew Capomo, to taste.

Next, measure approximately 3 to 4 heaping teaspoons into a pint jar (1 to 2 heaping teaspoons to a cup). I tend towards the heavy side of things because I like my Capomo dark and strong, but this is also up to particular taste.

Add your water...

And simply put your Capomo on the counter top or in the refrigerator to steep overnight. Don't worry if you forget about it, longer always equals stronger. As with coffee, when the Capomo is not exposed to heat, the flavor profile provided by the plant is notably sweeter and stronger. This creates a potent concentrate to the tastebuds of some, and can be watered down, thus stretching your Capomo supply out a little longer. And speaking of coffee, using half Capomo grounds and half coffee grounds yields an energizing drink that tempers the typical spike and crash effect.

I recommend a good 12 hour steep, however you can experiment and decide for yourself if you like the results. When you are ready, simply strain the grounds over ice and add cream! For the purist among us, Cold Brew Capomo is also a delight black!