- 2 ounces finely ground espresso-roast coffee beans
- 5 ounces water, heated to 205 F
- 1 tablespoon maple syrup
- 1 teaspoon Red Belly Honey
- Pinch ground sage
- 6 to 8 ounces whole milk
- Freshly ground whole mixed peppercorns to taste
Lightly rinse paper coffee filter; fit into cone and add ground coffee. Set over coffee carafe or cup. Pour about 2 ounces hot water over grounds; stir until evenly moistened. Slowly pour over remaining hot water, stirring until drained.
Meanwhile, add maple syrup, Red Belly Honey and sage to warmed coffee cup; stir lightly. Stir in rendered hot coffee, about 1½ to 2 ounces.
Steam, froth or heat milk to 140 F. Gently pour over coffee.
Top with freshly ground mixed peppercorns to taste. Makes one serving.
Recipe courtesy of Aaron Campos, Dark Matter Coffee
Photography by Eva Kolenko