- 2/3 cup sugar
- ¼ cup cornstarch
- 2 cups EACH cold brew
- ¼ cup heavy cream
- 4 tbsp. sugar
- 1 cup whipped cream
In 2012, Jonathan Choi had a cup of Panama coffee (Hacienda Esmeralda Geisha Mario San Jose, to be specific) from a shop in China. It was so special that it sparked in him a passion for the craft, which he brought back to the Philippines. Seeing Metro Manila’s lack of high quality coffee, he opened Magnum Opus Fine Coffees and Exchange Alley Coffee House.
Through both shops, Jonathan hopes to crush the misconception that third-wave coffee is reserved for caffeine nerds. “Coffee snobbery is so 2013!” he says, explaining that these days, specialty coffee is all about being approachable. Coffee shouldn’t play by any rules. People should enjoy it the way they want to.
The real challenge here for specialty coffee professionals is to be as inventive as possible to get more people to notice, and hopefully turn them into specialty coffee drinkers [too].
In that spirit, Jonathan joined Kimmie in the kitchen to transform coffee into something everyone loves: dessert. In this recipe, we specifically used cold brew coffee because it boasts a sweeter profile than other brews. Plus, it boasts a more complex, deeper flavor that you won’t get from regularly brewed coffee.