Granita Coffee Tutorial

Words & Recipe by Canaan Lendell / Photography by Ben Callahan / Layout by Victoria Smith

olumbus has played host to a rapidly expanding specialty coffee scene over the past few years. Between roasters employing increasingly innovative methods and cafes expertly brewing their beans, it’s never been easier to find ethically sourced coffee crafted and brewed in exciting new ways. Thunderkiss Coffee is a prime example - what started in Jason Valentine’s Clintonville garage in 2011 has grown to a full-fledged commercial space on 5th, where he now offers same-day delivery of his single-origin coffees and cold brews to the Columbus area.

This bean is from the volcanic valley of Antigua in Guatemala, which Thunderkiss French-roasts to emphasize cacao, brown sugar, and cherry notes. Take care when brewing not to over-extract, as darker coffees tend to easily turn bitter. To prevent this, use a coarser grind size and slightly less water than normal.

The chocolatey flavor profile lends itself perfectly to refreshing, milky summertime desserts like an affogato (a hard-to-beat combination of floral gelato and rich espresso) or the classic tiramisu. I’ve opted to make my favorite; the perfect granita.

1. Combine 2 cups of coffee with a 1/4 cup each of brown sugar and heavy cream, although if you’re feeling a little sportive, you could use coffee liqueur.

Thunderkiss Small Batch Coffee Roaster

@tkisscoffee

2. After pouring it into a rectangular dish, place in the freezer, scraping it across the top with a fork every half hour or so as it freezes to get beautiful, fluffy crystals.

3.Serve on its own or with a dollop of just-whipped heavy cream.

Purchase brewing equipment locally at:

- One Line Coffee

- Crimson Cup

- Parable Coffee