Coffee Experiments (#1) - Dehydrated clementines/oranges + Espresso Tonic
The drying process:
1) Thinly slice orange/clementine to about 1/8” to 1/4” of an inch. This gives enough rind to keep and hold its shape while the meat of the fruit dries out. If sliced too thinly the rind could get burned before the interior completely dries.
2) Apply roughly a 1 tsp or so of demerara or raw sugar. In this case I also added a sprinkle of cinnamon as well.
3) Pre-heat the oven to 200 degrees fahrenheit. Place fruit on a baking wire rack/tray then into the conditioned oven.
4) Dehydrate until the meat of the fruit is semi-translucent. For my oven this took roughly 5 hours for both the orange slices and clementines.
Note: I didn’t have a wire rack for this so I ended up turning the slices over every half hour or full hour or so to prevent the slices from curling in one direction too hard.
The espresso drink:
1) Pull an espresso shot of choice (ristretto,traditional double, lungo) in a separate cup.
2) For the tonic I typically put roughly 100g in a cup or more per a double shot (roughly 36g of liquid). With this its usually a 3g:1g of tonic:espresso.
3) Pour the espresso over an iced tonic and apply dehydrated orange/clementine to the mix.
4) Voila, refreshing drink.
The next coffee recipe? Thinking of doing a candied ginger tonic espresso to make a fake mule like drink! :)