agave syrup.

Ocean Grounds in Beijing: New Orleans coffee, infused Maker’s Mark and Korean black garlic

I tend toward double espressos or one of the house brews while type type typing away on my laptop at coffee shop-roaster-classroom Ocean Grounds in the U-Town mall. But with free time on my hands during the holidays, I finally tried the New Orleans cold press coffee on Monday during a visit with Bonspiel. This drink includes coffee, chicory, vanilla, agave syrup, cinnamon, milk and more. It is, in a word, delicious. And I say that as someone who generally avoids milk. Some pics of the New Orleans coffee and Bourbon-y drinks later made by Ocean Grounds’ Jim Lee.

The coffee ball in a glass with a knobbed bottom that makes it easy to spin. Liquid vanilla in foreground.
The coffee ball comes in a easy-to-spin glass with a knobbed bottom. The  shot glass in front contains vanilla extract: about half goes on the coffee ball and about half goes into a shaker.
agave syrup.
The coffee ball is coated with agave syrup, which Ocean Grounds also offers to customers as a sweetener in place of granular sugar.
Adding Wonder brand milk.
Next up is a steady trickle of Wonder brand milk. You can see how the coffee is already mixing in with the other ingredients.
Adding a concoction that includes cinnamon, brown sugar, vanilla and more.
That is topped with a shaken concoction that includes cinnamon, brown sugar, vanilla and more.
The excess is poured into the flash at side. You can stir your drink or twirl your glass to adjust the intensity of the coffee flavor.
The excess is poured into the container at the side. The best part of this drink is you can stir or twirl your glass and thus adjust the intensity of the coffee flavor. If it gets too strong, you can dilute it by adding mixer from the container.
Bourbon over a coffee cube...
Later we tried coffee- and vanilla-infused Maker’s Mark Bourbon, made by Bonspiel, over a coffee cube. Strong and flavorful: I found it herbal.
Jim Lee at Ocean Grounds prepared the Korean black garlic.
Inspired by that, Jim Lee added some vanilla extract to the Bourbon and tried it with Korean black garlic. He’s peeling a cloves in this photo.
Properly garnished....
It might sound like a horrible combination but that black garlic is sweet and less intense than regular garlic and made for an interesting pairing with the vanilla. Let’s call it an “acquired taste”.
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My more typical order at Ocean Grounds…

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