The London High Tea: Celebrating 10 years of the London Coffee Festival

The London High Tea: Celebrating 10 years of the London Coffee Festival

Recipe by Rob Clarijs, Winner of Coffee Masters™️ 2019

Ingredients

Cold Brew:

• Hario Cold Brew Coffee Filter in Bottle

• 70gr of The Birthday Party Blend by The Roasting Party

• 1L water

 

Pink Lady Shrub:

• Hario Aisne Bottle

• 2x Pink Lady Apples

• Cane sugar

• Raspberry Vinegar

 

Cocktail:

• Long drink glass

• Ice cubes • 25ml of gin (optional)

• Orange bitters (optional)

• Your pre-made Cold Brew Coffee

• Your pre-made Pink Lady Shrub

• Slice of frozen orange (for Garnish)

 

Method

Cold Brew:

  1. Using your Hario Cold Brew Bottle, steep 70 grams of medium ground coffee with 1L of water for 12 hours in a fridge.

Tip: Shake well, but carefully before placing it in the fridge and also once before removing the coffee 'chamber' from the bottle.

 

Pink Lady Shrub:

  1. Slice 2 Pink Lady apples and add to your Hario Aisne bottle. Add cane sugar in a 1:1 ratio (e.g. 100g of apple + 100g of cane sugar).

  2. Leave in the fridge for 12 hours, while shaking the bottle every now and then to ensure all slices are equally ‘pickled’.

  3. After 10 hours in the fridge, add 1/4 to the total weight in raspberry vinegar, or Apple cider vinegar alternatively.

  4. Shake well and leave for the remaining 2 hours.

    Tip: Ensure the slices aren’t stuck to each other by filling the bottle alternately with slices and sugar.

 

How to make your London High Tea Cocktail:

  1. Fill your glass with ice cubes.

  2. Add 100ml of your Cold Brew Coffee.

  3. Add 25ml of your Pink Lady Shrub.

  4. Optional: add 25ml of gin.

  5. Top off with sparkling water.

  6. Optional: Add a dash of orange bitters.

  7. To finish off, garnish with a slice of frozen orange.

 

March 04, 2020 — Hario UK

History of the Syphon

It’s no secret that the syphon brewer is one of the most attractive brewing methods to watch unfold. Combining total immersion with filter brewing, a syphon will give you a full-bodied coffee without the bitterness.

The first coffee syphons were born in Europe, with the very first created in the 1830s by German company, Loeff. In the coming years, several patents were filed to improve Loeff’s design but it wasn’t until 1841 that Madame Vassieux of Lyon filed a patent showcasing a double “balloon” globe held by a frame – a syphon many of us recognise today.

In the early 20thCentury the US market took a liking to this new brew method and by 1915 they were being manufactured and sold en masse to hotels and coffee shops, as well as becoming popular household items between the 1930s - 1950s.

Hario was significantly influenced by the American culture during this time, and began to produce coffee syphons using heatproof glass. The coffee syphon was the first household product that Hario produced, and in 1946 they began to develop a prototype of the all-glass vintage Cory vacuum coffee pot – a ten serving syphon which came to be the most popular coffee pot in the US at this time. The decline in use of the syphon came in the late 20thCentury as people looked for more convenient ways to brew coffee in the home.

Moving forward to the current day, syphons are making a comeback and can often be found on the brew bars of specialty coffee shops. Their popularity can be further seen with the introduction of the Japan Siphonist Championshipwhich has been running since 2003 and further extended to the World Siphonist Championship(WSC) in 2009, of which Hario are a sponsor. The WSC sees competitors prepare three blended syphon coffees plus three signature beverages in their 15 minute performance time.

This year, the Hario Syphon will turn 70 years old. In a time described as the “third wave of coffee”, it would seem the Syphon is again capturing the attention of baristas and coffee enthusiasts around the world.

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