What notable things happened today?

Choosing the Perfect Blend

For my afternoon coffee break, I decided to try something different—an iced cappuccino. Today, I used Starbucks Limited Edition Tribune Blend 2024, a unique concoction of Sumatra’s herbal notes, Colombia’s chocolatey richness, Papua New Guinea’s spiciness, and Ethiopia’s fruity brightness. This medium roast coffee has a balanced acidity level, perfect for my experiment.

The Moka Pot Method

Inspired by James Hoffman’s Moka Pot recipe, I adjusted the coffee-to-water ratio slightly to add more strength and body. I ground 20g of beans to a medium-fine espresso grind, ensuring the surface was lightly leveled with some air gaps using the Weiss Distribution Technique (WDT). Preheating the Moka Pot on low heat with RO water up to the preset level, I used an Aeropress filter paper under the rubber gasket to ensure a clean extraction.

Slow Brewing for Richness

After filling the Moka Pot to the preset level, I allow it to brew slowly on a low flame and continue brewing until the top pot is around 80% filled with coffee. When the steams starts squirting from the top pipe, I close the lid and turn off the burner, immediately placing the Moka Pot brewer in a bowl of cold water to cool it off, to stop the brewing process and prevent over-extraction, which could lead to bitterness. 

Creating the Iced Cappuccino

Next, I poured the 130ml (from my 3-cup Moka Pot) of brewed coffee over 95g of ice and a small sachet of powdered sugar into a flask – since I was about to share it with my husband who prefers little sugar in his coffee. After sealing the flask, I shook it vigorously for 3 to 4 minutes to chill and blend the coffee. Meanwhile, I frothed milk to add later.

Enjoying the Results

The result was a frothy, delicious, medium-bodied coffee. I poured 150ml of coffee in a glass, over a small ice cube and slowly added 15ml of frothed milk from the sides to the center, creating a beautiful blend. The slow blending of milk with the cold brew was a serene sight to watch! 

Unbelievably, the cappuccino was refreshing, slightly sweet, and medium-bodied—quite a delightful surprise!

A New Discovery

I typically brew my coffee on an Aeropress as an espresso substitute and for milk-based coffee like cappuccino or even a long black (when I’m not doing a cold-brew pour-over). The Moka Pot’s strength and flavor profile were a delightful change. I might even start using a little sugar occasionally!

Next Experiments

Excited about my accidental success, I’m planning to try substituting sugar with tonic water with ice for a small shot of Americano. So, I am going to share how it will turn out. In the meanwhile, I’d love to hear your thoughts – would you decide to try this quirky cappuccino? If you do, let me know how it turns out and share your fun ideas!

Try James Hoffman’s Moka Pot Recipe

If you’re curious to try the Moka Pot for yourself, check out James Hoffman’s tutorial on YouTube for more inspiration. You can also grab his hardcover book with stunning visual illustration on “How to Make the Best Coffee at Home” (from Amazon). 

Watch it now: 

So, give this quirky cappuccino a shot?

And let’s explore more coffee experiments together! 🌟☕