For many of us, coffee comes first


As those who have stayed with us will know, we are serving up potent and true espresso and white top coffees (latte, cappuccino, mocha) using a professional 3 group espresso machine by Rancilio & beautiful dark roast beans prepared by Los Flores & sourced from the Matagalpa region of Nicaragua- one of the world’s finest.


As a former working barista, coffee and eco-enthusiast, I am happy to report that our choice of beans is rainforest alliance certified, reflecting Casa Oro’s on-going commitment to regeneration and repair- taking sustainability to a whole other level. Coffee is an essential crop for many families here in Nicaragua and a staple amongst people worldwide. Hence, approaching the coffee scene from whichever angle should be done with awareness of eco-friendly and regenerative crops for all generations to enjoy.


If you wish to know more about Café Los Flores and all things coffee, you can visit their website here: (


But what we’re really writing about in this entry is our new cold coffee here at Casa Oro, and we’ve brought it in full-force. Overnight we prepared our first 3 gallons of fine cold “brew” coffee, so easy and engagingly palatable that it might make you cry. Coffee enthusiasts rejoice! With this deceivingly easy to prepare a cup of coffee, one can enjoy the fullness and complexity of the coffee beans interactive constituents without the sometimes-undesirable acidity of espresso.


Selling for only $3/glass, this stuff is like rocket fuel, typically packing more of a punch than your standard double shot of espresso. And it’s incredibly refreshing, served over ice with a side of milk optional and a lingering unfolding presence on one’s palate.


A sip in and the staff, who are quite accustomed to drip brew and sometimes not fond of the strength of true espresso, were wide-eyed and happy to have been introduced to a new preparation method.


·       Prep time: An estimated 15 minutes


·       Extraction time:  A passive process, between 15-24 hours (this depends on the coffee bean and the desired character of your finished product. Note: Our extraction was complete at 18 hours when the acidic qualities of the bean only began to emerge. The strength and presence of your final product will change according to how long it is left to extract.


·       What you need:  A blender, coffee beans, purified water and a fridge and a container of choice… So simple it might make you cry!



(Note: The key ratio here is 1-part coffee to 4 parts water.)

·       Blend 2 handfuls of bean at a time so to obtain a coarse grind size.

·       Empty your ground beans into a measuring container (If making a small batch, you will want to use at least a cup of coffee, but you can truly make as you want. This stuff will stay fresh in your fridge for weeks in a sealed, airtight container).

·       Empty your ground beans into your container of choice (we used a large rectangular kitchen tub as to increase surface area and maximize extraction)

·       With clean hands, get into your grind, breaking apart any obviously larger bits of bean. Your grind should be uniform, but this is not a strict science.

·       Pour 4 times the amount of water to coffee in your container.

·       Seal and slide into the fridge. Take note of the time and taste your brew after 15 hours, and every hour subsequently until your desired character has emerged.

·       Strain grinds from extraction using a clean cheesecloth. Seal and leave in the fridge when not in use.


Super easy right?


This extraction can be used in baking recipes anywhere that call for coffee, behind your bar as the basis for a coffee liquor or straight up as your whatever time of the day cup.


We’ll be writing on how to brew kombucha and ginger beer in our next entries. Hope you enjoy.