Coconut Water In Coffee: Exploring The Trend Of Coconut-Coffee Beverages
Mixology is a dynamic and evolving art form wherein different kinds of flavour combinations are imagined and cultivated to reinvent some classic recipes or to fuse unlikely ingredients into a drink as a spark of a contemporary creativity. One such flavour pairing that has recently become a mixology trend is the sweetness of coconut water and the tart and acidic flavours of coffee.
In a creative crossover that blends these seemingly unexpected tropical ingredients together, mixologists have reimagined the ways in which both of these potent elements, with rather distinct flavour notes, can be brought together to make drinks complete with a heightened textural complexity and nuanced tasting notes.
Coconut Water And Coffee: Flavour Breakdown
To understand how coconut water and coffee flavours work together, first, it is imperative to examine their individual flavours closely. Where coconut water has a sweet, slightly earthy and even a creamy note, freshly brewed coffee is tart and acidic, with a nutty mouthfeel. Moreover, the aromas of coffee beans and freshly prepared espresso are an engaging factor that continue to make this beverage a favourite.
When these two seemingly contrary flavours come together, what they provide drinks with is a silky and smooth texture that adds body to a lot of chilled cocktails. Most times, coconut water and coffee are added to shaken drinks so all the ingredients integrate well into these mixers.
As well, the sweet flavours of coconut water cut through the tart and bitter notes of the coffee and the spirit added to a cocktail. The addition of coffee and coconut water also becomes a lighter alternative in tropical drinks, removing the need to introduce additional syrups or cream liqueurs into these blends. When brought together, the two ingredients also act as a flavour bridge such that they can be blended with different citrusy, spicy and chocolatey tasting notes in the preparation of well-balanced cocktail concoctions.
Coconut Water In Coffee
Coconut water can be introduced in coffee as a flavour addition to both cold brews and freshly brewed espressos. This is particularly useful while crafting highballs and coconut espresso martini cocktails which can be served chill, particularly at a tropical themed gathering.
Chilled coconut water can be added to freshly brewed espresso brought to room temperature and even a cold brew in order to keep the textures of both beverages intact. When coconut water is infused with ingredients like cardamom or lime zest, the infusion further enhances the complexity of the combination once it is mixed with coffee.
Such coconut water, complete with spiced flavours can be added to espressos made from fruit-forward coffee beans which have a slightly sweeter touch that goes well with the water’s complex sweet and spicy profile.
Cocktail Inspirations And Mixology Uses
Once these coconut-coffee infusions are ready, they can be introduced as mixers in a number of different cocktails to give them a tropical touch, without making them appear too dense or sticky. Cocktails crafted using a coconut water and coffee mixture include a coffee and coconut highball prepared with the addition of 30 ml Johnnie Walker Black Label or any other premium whisky of choice as well as a coconut and coffee rum punch crafted using 30 ml Captain Morgan Dark Rum or any other premium rum of choice.
One can also add coconut water and coffee ice cubes to a rum punch recipe so these flavours are slowly released into the blend without making their tasting notes too overwhelming. Another mixology technique for adding this combination to cocktails includes using nitrogen with cold brew and coconut water, and shaking the mixture hard for an exquisite textural sophistication that goes well with a dash of bitters or a 5 ml splash of dark rum.
Drink Responsibly. This communication is for audiences above the age of 25.
