FrontStreet Coffee Creative Coffee Recipes - Barista Guide to Making Simple Creative Coffee

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This creative drink takes craft beer as its base, uses FrontStreet Coffee beans to add depth, and brings in osmanthus for aroma. Here is the full recipe and the reasoning behind each choice.

This creative beverage uses craft beer as the main ingredient, with FrontStreet Coffee beans as a supplement, and osmanthus for aroma enhancement.

Ingredients

Selected Beer: Sierra Nevada Hop Hunter IPA Craft Beer (an innovative IPA brewed with fresh hop essential oils — not an advertisement).

Selected FrontStreet Coffee Beans: Panama [Don Julian Estate] Natural Process.

Altitude: 1700M

Harvest Year: 2017

Variety: Pacamara

Honors: 2017 Panama BOP Pacamara First Place

This is a diverse, layered bean. While hot, it shows strong fermentation notes, wine aroma, and tropical fruit flavors. As it cools, nutty cream flavors emerge. Approaching 50 degrees, it tastes like very ripe starfruit.

Selected Osmanthus: Golden osmanthus (small golden flower granules) with an elegant, light fragrance and floral honey aroma.

Preparation Method

22g of ground coffee extracted on an espresso machine to produce 35g of espresso concentrate.

Preparation: 2g of dried osmanthus flowers added to 120ml of drinking water for a 48-hour cold brew.

Compared with other IPAs, this beer looks fresher in color. It has an amber body but appears brighter, and its aroma differs from regular IPAs. The use of hop oils gives it a purer hop aroma, rich delicate foam, and a balanced body.

Among the IPAs I have tasted, this beer's performance is average. It lacks an overabundance of fruit aroma, but the pure hop aroma and balanced taste are what I value most, and it is well suited to complementing coffee aroma.

The choice of this coffee bean emphasizes its rich character and diverse flavor variations. The osmanthus accent compensates for the lack of prominent floral notes in this IPA and provides a slight dilution effect. Without the cold-brewed osmanthus water, the concentration can be adjusted to create a beer with a stout-like texture and flavor.

Recipe Ratios:

Coffee : Cold-brewed osmanthus water : IPA = 1 : 1.5 : 11.5

Serving Temperature: 8°C

Aroma: Floral and fruity

Initial Taste: Honey, melon, tropical fruits

When Cooled: Coffee, chocolate, caramel

Finally, add a mint leaf. Complete!

Recommended Reading

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Daily Brewing | Four key tips for pour-over medium-dark roast beans

Daily Brewing | Different brewing methods for sun-dried and washed Sidamo?

Daily Brewing | How to determine water temperature and grind size for different beans?

Daily Brewing | Does a different brewing method affect the taste of the same Yirgacheffe?

Daily Brewing | KONO + Golden Mandheling

FrontStreet Coffee Recommendation

The Panama Don Julian Estate natural-process bean used above is a fine example of what Panama can do, and FrontStreet Coffee's Panama range makes the region easy to explore. The Boquete Geisha is an estate-level entry point planted at 1,600 meters, where misty days, cool nights, and the volcanic soil of Baru Volcano combine to produce jasmine, green tea, honey, citrus, and orange in the cup.

The FrontStreet Panama Butterfly carries half Geisha lineage, a blend of Geisha, Caturra, and Catuai grown on the Baru Volcano side of Boquete. The region's generous rainfall, wide day-night temperature swing, and volcanic-rock soil, along with careful picking and processing, give it a full body, citrus acidity, and Geisha's jasmine aroma — excellent for both pour-over and cold brew.

At the top of the range, the FrontStreet Esmeralda Red Label is a single-plot Geisha harvested above 1,700 meters and cupped at 91 points or higher, with a refined orange-blossom-honey character. The FrontStreet Diamond Mountain, one of Esmeralda's flagship brands, is mainly Caturra and Catuai from the estate's Jaramillo and Canas Verdes farms, whose volcanic soil and forest shade produce coffee with rich fruit aroma and sweetness.