Spring Drinks - 2019, Vol. I
At any given time, we offer a lengthy list of farm/mill specific of coffees for pour over. These range in flavor from classic nutty and chocolate-y, South American coffees to exotic and rare varietals and processing methods. Our coffee bar also features drink menus inspired by the culinary world: taste and beverages that compliment and incorporate a coffees flavors.
Our seasonal, spring drink menu features to new offerings:
satsuma oranges, ceremonial grade matcha powder, water, ice
Growing up in Louisiana, I am used to seeing satsuma oranges everywhere. Their easy to peel, green-mottled skins, lack of seeds, low acidity, bright orange color, and exquisite sweetness make them easy to recognize and hard to forget. The varietal came from Japan (where it is called unshiu mikan) in the late 1800s from the same prefecture where our matcha is processed. Louisianians began planting them all over the state because of their resistance to frost and aforementioned deliciousness. Their thin skins, however, make them hard to transport without breakage, and they have since become so uncommon outside Louisiana, that they are now included in Slow Food USA’s Ark of Taste:
The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates. View the catalog.
We’re happy to reclaim this fruit for New Jersey and (hopefully) encourage its growth and sale through the country!
The Satcha (a portmanteau of Satsuma and Matcha) begins in our “kitchen” with fresh Satsuma oranges. We pulp and squeeze until we get the right amount of juice and pulp. Each drink contains pure juice - undiluted, with nothing added, and a healthy dose of pulp. We then add pure, high grade (ceremonial) matcha whisked with a little bit of warm water to release flavor. The result is a refreshing, healthful drink that goes down easy and will leave you wanting more.
Grapefruit & Sage Tonic
grapefruit, sage, tonic, ice
In medieval Europe, sage was called the Saving Salve (salvia salvatrix):
Cur moriatur homo cui Salvia crescit in horto? Contra vim mortis, non tale medicamen in hortis. Salvia confortat nervos, manuumque tremorem Tollit, et eius ope febris acuta fugit…Salvia Salvatrix, naturae conciliatrix.
- Regimen Sanitatis Salernitanum
Why should a man die in whose garden sage grows? Against death’s power there is no such remedy in gardens. Sage calms the nerves, removes unsteadiness from the hands, and by its work, serious fever flees…O Sage! O Savior! O Soother of Nature!
-Translation our own
Sage’s use far predates medieval Europe, and more recently it’s possible neurological effects have been noted:
Overall, evidence for the cognitive-enhancing and protective effects of Salvia plants is promising. However, greater investigation is essential to help us elucidate the potential of this commonly ingested herb to enhance cognitive health and well being.
Of course, we are not offering sage here as a cure for anything, but are happy to note its possible healthful benefits. We steep it in pulped grapefruit at a low simmer to extract subtle flavor elements and to concentrate the grapefruit’s flavor. Once this reduction is complete, we cool and bottle, before portioning it out into your drink. We top it with ice and Q Tonic water containing nothing but uinine from Peruvian Cinchona bark (no synethics here), organic agave, and fine carbonation. The result is categorically refreshing. Add a shot of single origin, Ethiopia Wuri and end up with a caffeine invigorating, flavor bomb. We’re looking forward to pairing this with fresh crop, currant and grapefruit forward Kenyan arrivals later in the spring!