I’ve been toying around with new ideas of coffee lately. Here is one that I think went particularly well. It started with red-eyes: you put a shot of espresso in filter coffee, just to boost acidity and body of the coffee whilst still keeping the basic aromatics in the coffee (making espresso kills quite a bit of those).
I then moved on to the idea of making cascara red-eyes. If red eyes were flavourful, perhaps then using the pulp of the fruit will yield a different thing all together? And indeed it did. The hibiscus-y nature of the cascara tea does accentuate the espresso. Then I wondered if I could push it further – what if the cascara “tea” was made under pressure – i.e. espresso?