Adrienne Gajownik


Blue Bottle coffee granita

We recently spent several days in San Francisco. Me for a design conference, him for pleasure. Our hotel was conveniently located a few blocks away from Blue Bottle coffee. I stopped there each morning for an iced pour over on the way to the Moscone Center. Some afternoons I also stopped by for a pick-me-up. I now understand why Blue Bottle gets such praise. It's more than their exceptional coffee drinks, but a genuine love of the craft.

Back on the East coast with my Blue Bottle beans in tow—where temperatures were back in the 90s—I decided to make a coffee granita. Granita is a semi-frozen Italian dessert, with a texture similar to a slushie. It's made from water, sugar, and flavors like coffee, lemon, almond, strawberry. I found a recipe by Mark Bittman that sounded delicious. I've already made it twice in the past two weeks. I reduced the sugar, increased the cocoa, and added a pinch of cinnamon.

Blue Bottle coffee granita
Adapted from the Diner's Journal
3 cups of freshly brewed french press coffee
1.5-2 tbsp cocoa powder
1/3 c raw sugar
1/2 tsp cinnamon

Pour the coffee into a nonstick loaf pan or tray of choice. While the coffee's hot, stir in the remaining ingredients until dissolved. Allow the coffee mixture to cool and then put into the freezer.

Check the granita in 30 minutes or so, and scrap the ice with a fork. Repeat several more times until it's mostly frozen, but a still a bit slushy.

Enjoy as is or top with cream (coconut or whipped). If you store in the freezer, make sure to remove ahead of time, so it has time to melt before eating.