📝 About This Recipe
Born from the necessity of long-haul flights and late-night deadlines, the Red Eye is the ultimate marriage of depth and intensity. This specialty beverage combines a robust base of slow-brewed drip coffee with a concentrated, velvety shot of espresso to create a high-octane masterpiece. It offers a complex flavor profile where the nutty, bright notes of the drip coffee are grounded by the rich, chocolatey crema of the espresso.
🥗 Ingredients
The Coffee Base
- 22 grams Medium-Dark Roast Coffee Beans (Freshly roasted, coarsely ground for pour-over or drip)
- 10 ounces Filtered Water (Heated to exactly 200°F (93°C))
The Espresso Shot
- 18 grams Espresso Roast Coffee Beans (Fine, powdery grind suitable for high-pressure extraction)
- 2 ounces Purified Water (For the espresso machine reservoir)
Optional Enhancements
- 1 teaspoon Raw Demerara Sugar (To add a caramel-like sweetness)
- 1 splash Heavy Cream (Optional, for a silkier mouthfeel)
- 1 pinch Cinnamon Bark (Freshly grated for a spicy aromatic finish)
- 1 tiny pinch Sea Salt (To cut through bitterness and enhance sweetness)
👨🍳 Instructions
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1
Preheat your equipment by rinsing your coffee mug and the pour-over dripper with hot water; a warm vessel is crucial for maintaining the beverage's temperature.
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2
Grind 22 grams of medium-dark roast beans to a consistency resembling sea salt for the drip portion of the drink.
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3
Place the ground coffee into your filter and begin the 'bloom' phase by pouring 40g of hot water over the grounds, letting it sit for 30 seconds to release trapped CO2.
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4
Continue pouring the remaining water in slow, concentric circles until you reach a total of 10 ounces of brewed coffee.
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5
While the drip coffee is finishing its draw-down, prepare your espresso machine by purging the group head with a short burst of hot water.
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6
Grind 18 grams of espresso-specific beans into your portafilter, ensuring the grind is fine and consistent.
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7
Distribute the espresso grounds evenly and apply approximately 30 pounds of pressure with your tamper to create a level, firm puck.
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8
Lock the portafilter into the machine and immediately begin the extraction to prevent the grounds from scorching.
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9
Pull a double shot (approximately 2 ounces) of espresso, aiming for a 25-30 second extraction time to achieve a thick, hazelnut-colored crema.
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10
Pour the freshly brewed drip coffee into your warmed serving mug, leaving about two inches of space at the top.
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11
Gently pour the double shot of espresso directly into the center of the drip coffee, watching as the crema marbles across the surface.
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12
If using sugar or salt, add it now and stir very gently with a long spoon to incorporate without dissipating the surface bubbles.
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13
Finish with a light dusting of freshly grated cinnamon if desired, and serve immediately while the temperature is optimal.
💡 Chef's Tips
Always use filtered water as the mineral content significantly impacts the clarity of the coffee flavor. Freshness is key—grind your beans less than 60 seconds before brewing to preserve volatile oils. If the drink is too bitter, try a slightly coarser grind for the drip coffee or check that your water isn't boiling (above 205°F). For a 'Black Eye,' add two double shots of espresso; for a 'Dead Eye,' add three. Clean your espresso machine regularly to avoid old coffee oils tainting the bright flavor of the Red Eye.
🍽️ Serving Suggestions
Pair with a buttery, toasted croissant to balance the intense acidity and bitterness. Serve alongside a piece of dark chocolate (70% cocoa) to highlight the espresso's earthy notes. Enjoy with a side of biscotti for a classic Italian-inspired morning ritual. Accompany with a glass of sparkling water to cleanse the palate between sips. Pairs excellently with a savory breakfast burrito or smoked salmon toast.