Add 1 flat Tbsp (7 g) Mesquite Coffee per 250 ml hot water (95 °C).
Stir, cover, and steep for approximately 5 minutes
Press slowly. Pour and enjoy the naturally sweet, nutty brew.
Fill base with hot water just below the valve.
Pack the basket loosely with fine-ground Mesquite Coffee.
Brew on medium heat until you hear a gentle hiss—serve for a rich, crema-topped shot.
Dose 7 g / 1 flat tbsp Mesquite Coffee into portafilter.
Tamp lightly; extract 30 ml espresso
Perfect for flat whites, cappuccino, lattes - pair with oat or almond milk, or no milk at all
Combine 1 cup Mesquite Coffee with 4 cups cold water in a jar.
Refrigerate 12 hours, then strain through cheesecloth.
Serve over ice with a dash of oat milk for a refreshing summer tonic.
We’d love to hear from you!
Do you have a favourite mesquite recipe or unique way to brew it? Share your method with us, and we might feature it on our blog. Our way might not be your way, and would love to hear from you.
Our personal favourite is a "Mesquite Mocha" (technically, for the connoisseurs, not a Mocha):
We brew it for about 5 min or so (longer if we get busy sending your orders) using the plunger (French press) method.
Meanwhile, I create a smooth cocoa "paste" in the cup by mixing a spoonful of our rich drinking cocoa (also available on our website) with a small amount of water, though sometimes I use homemade oat milk instead of water for extra creaminess. When using water for the paste, I skip adding any additional milk. Once the mesquite has finished steeping, I pour it directly into the cup with the cocoa mixture. The result is a creamy, chocolatey, and naturally caffeine-free treat that's as indulgent as it is nourishing.
📩 Send us your recipes — your creativity could inspire fellow mesquite lovers!
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