We’re bringing a bartender classic to the coffee bar!
What began as a popular drink among New York City bartenders, has led to pickle fever around the US. The classic pickleback drink is a shot of liquor (usually bourbon or whiskey) is chased with a shot of pickle brine.
We love the combination, and it got us thinking about how we could bring that flavor to specialty coffee. We are always looking to push the potential of coffee and create signature beverage recipes with unique flavor profiles. That same adventurous spirit drives us to explore the uncharted territories of coffee creativity.
While it seems to defy convention, we promise a revolutionary beverage experience. This innovative fusion of flavors perfectly pairs the bright, citrus notes of our Apollo Ethiopian coffee with the zesty tang of pickle brine. The acidity of the brine perfectly compliments this light roast coffee. It’s an innovative twist on the classic pour-over and is sure to tantalize your taste buds and awaken your senses.
Pickleback Pour Over Recipe
Ingredients
This recipe uses a ~1:17 coffee-to-water ratio.
- 20 grams of fresh-roasted, whole-bean coffee. We recommend Apollo.
- 350 grams of filtered hot (200 F) pickle brine. We are using brine from Grillo’s Dill Pickle Spears. For a spicier brew, we recommend experimenting with kimchi brine.
- A pickle for garnish.
Instructions
- Set aside a pickle for garnish and reserve the brine.
- Heat brine to 200F. Rinse your filter with hot water.
- Weigh your coffee and grind it on a medium setting, slightly finer than kosher salt.
- Place ground coffee in the filter and shake to level grounds.
- Pour 40g of pickle brine over the grounds to bloom the coffee. Continue pouring the brine until you have reached 350 grams.
- Remove the filter and garnish with a pickle spear.
- Enjoy!
Looking to make this iced? Follow our Flash Brew guide to enjoy a cold Pickleback Pour-Over on a hot day.
Make this drink at home and share your photos with us using #CounterCultureCoffee
