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Orchard Blackberry & Sage Slow Brew
A refined departure from the everyday, this blackberry and sage cold brew offers a quietly luxurious balance of flavour—ripe, inky berries softened by the gentle, herbaceous warmth of fresh sage.
In a large glass vessel, combine the coarsely ground coffee with cold, filtered water. Stir gently to ensure full saturation, then cover and allow to steep in the refrigerator for 12 hours, drawing out a smooth, rounded depth.
In a separate bowl, softly muddle the blackberries with the sage leaves and maple syrup, releasing their fragrant oils and rich colour. Divide this mixture evenly between two glasses.
Once steeped, strain the cold brew through a fine mesh sieve or coffee filter into a clean jug, yielding a clear, concentrated infusion. Discard the grounds.
Fill each glass with ice, then pour the cold brew over the blackberry and sage mixture, allowing the flavours to gently intertwine.
Warm the oat milk slightly, then whisk with maple syrup until smooth and lightly aerated, forming a soft, velvety foam.
Spoon the oat milk foam over each glass, letting it settle delicately on the surface. Garnish with fresh blackberries and a sprig of sage for a final, elegant flourish.
A few details make all the difference
01
Steep Slowly, Strain Clearly
Allow the coffee to steep for the full 12 hours, then strain gently without pressing the grounds. This keeps the cold brew smooth, clear and free from bitterness.
02
Muddle with a Light Touch
Press the blackberries, sage and maple syrup only until the fruit releases its juices. Overworking the sage can introduce an unwanted herbal bitterness.
03
Layer and Finish Delicately
Add the fruit mixture first, followed by ice and cold brew. Spoon the lightly aerated oat-milk foam over the surface just before serving to preserve the drink’s beautiful layers.
Why this recipe works
Perfect for sunlit mornings or a poised afternoon indulgence, it is coffee reimagined with grace and a whisper of the garden.
Cook’s notes
Muddled Blackberry & Sage
Can be assembled a few hours ahead, allowing the fruit and herbs to gently macerate and intensify in flavour.
Cold Brew Concentrate
May be prepared in advance and kept chilled for up to one week, allowing its flavour to deepen and mellow beautifully over time.
Oat Milk Foam
Best enjoyed freshly whisked for its light, airy texture, though the oat milk itself keeps well when refrigerated.
In a large glass vessel, combine the coarsely ground coffee with cold, filtered water. Stir gently to ensure full saturation, then cover and allow to steep in the refrigerator for 12 hours, drawing out a smooth, rounded depth.
In a separate bowl, softly muddle the blackberries with the sage leaves and maple syrup, releasing their fragrant oils and rich colour. Divide this mixture evenly between two glasses.
Once steeped, strain the cold brew through a fine mesh sieve or coffee filter into a clean jug, yielding a clear, concentrated infusion. Discard the grounds.
Fill each glass with ice, then pour the cold brew over the blackberry and sage mixture, allowing the flavours to gently intertwine.
Warm the oat milk slightly, then whisk with maple syrup until smooth and lightly aerated, forming a soft, velvety foam.
Spoon the oat milk foam over each glass, letting it settle delicately on the surface. Garnish with fresh blackberries and a sprig of sage for a final, elegant flourish.
Cook’s notes
Muddled Blackberry & Sage: Can be assembled a few hours ahead, allowing the fruit and herbs to gently macerate and intensify in flavour.
Cold Brew Concentrate: May be prepared in advance and kept chilled for up to one week, allowing its flavour to deepen and mellow beautifully over time.
Oat Milk Foam: Best enjoyed freshly whisked for its light, airy texture, though the oat milk itself keeps well when refrigerated.
Cooking mode
Orchard Blackberry & Sage Slow Brew
In a large glass vessel, combine the coarsely ground coffee with cold, filtered water. Stir gently to ensure full saturation, then cover and allow to steep in the refrigerator for 12 hours, drawing out a smooth, rounded depth.
In a separate bowl, softly muddle the blackberries with the sage leaves and maple syrup, releasing their fragrant oils and rich colour. Divide this mixture evenly between two glasses.
Once steeped, strain the cold brew through a fine mesh sieve or coffee filter into a clean jug, yielding a clear, concentrated infusion. Discard the grounds.
Fill each glass with ice, then pour the cold brew over the blackberry and sage mixture, allowing the flavours to gently intertwine.
Warm the oat milk slightly, then whisk with maple syrup until smooth and lightly aerated, forming a soft, velvety foam.
Spoon the oat milk foam over each glass, letting it settle delicately on the surface. Garnish with fresh blackberries and a sprig of sage for a final, elegant flourish.
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