Recipe: Coffee Granita

Recipe by Ashley E. Rodriguez

Coffee Granita

Introduction

The heat has hit the Northwest coast. Sure mid-70’s is a delightful amount of heat but when you add to the equation that I am eight months pregnant, it feels like it’s 120° degrees.

I’ve come up with several remedies to try and forget about the sun and sweat. 1. Utilize the kiddie pool. 2. Eat lots of ice cream. 3. Douse myself in water then sit directly in front of the fan. 4. Submerge my feet in the frigid Pacific Ocean. 4. Eat lots of ice cream. 5. Sit in the path of the sprinkler. 6. Eat loads of ice cream.

You may notice that I’ve been eating a lot of ice cream. Even if you didn’t notice, the scale sure has. But rather than give up on my chilly summer treat, I’ve taken a little side step towards something just as satisfying but a bit lighter.

Coffee granita. It’s like a snow cone for adults. Start with fresh, impeccably brewed coffee, add to that a good amount of sugar, a pinch of salt, and then freeze.

The freezing part is the key to making a proper granita. Using a fork you want to break up the ice crystals about every 20 minutes. You simply want to mush and fluff the mixture so that in the end you are left with an airy mixture with uniform ice crystals – completely free of any ice chunks.

In a matter of a few hours you have a sophisticated dessert fit for entertaining or an afternoon treat that will help cool you down. Just don’t leave off the cool whipped cream – it may be light but it’s still a treat after all.

Coffee Granita

  • 4 cups freshly brewed coffee
  • 1 cup sugar
  • 1/8 tsp salt

Directions

Stir the sugar into the warm coffee. Cool mixture to room temperature. Pour mixture into a 9×13×2 inch pan and freeze for 20 minutes. Remove from the freezer then scrape the mixture with a fork. Continue to scrape every 10-15 minutes until small and light ice crystals have formed and the mixture is completely frozen. If thick chunks form you can process in a food processor then place back in the freezer.

Serve in cappuccino cups with a small dollop of cold cream. Perfect for a light summer dessert or in lieu of your afternoon cup of coffee.

How to brew coffee using a Hario V60 pour over brewer (video)

Manual by-the-cup coffee brewing methods are being rediscovered as a simple, efficient and affordable means to extract the rich flavors from today’s superb specialty coffees.

We have produced this video to demonstrate how to brew coffee with the Hario V60 Coffee Dripper. We would like to thank Edwin Martinez of Finca Vista Hermosa and Roustabout Products for demonstrating the Hario coffee dripper. Video produced by Gabriel Rodriguez.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck’s restaurant empire) at Wolfgang Puck’s famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Ashley Rodriguez. Used with permission.

 

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Controlled pour with Hario Buono drip kettle
Controlled pour with Hario Buono drip kettle
Brewing coffee with Hario V60 ceramic coffee dripper
Brewing coffee with Hario V60 ceramic coffee dripper
Pouring brewed coffee from Hario V60 range server into pan
Pouring brewed coffee from Hario V60 range server into pan
Coffee granita topped with dollop of cold cream
Coffee granita topped with dollop of cold cream
Coffee Granita - it's like a snow cone for adults
Coffee Granita – it’s like a snow cone for adults
Hario V60 coffee dripper on top of V60 range server
Hario V60 coffee dripper on top of V60 range server
Brewed coffee dripping into Hario V60 range server
Brewed coffee dripping into Hario V60 range server
Scraping the mixture to prevent ice crystals from forming
Scraping the mixture to prevent ice crystals from forming