This post was created in partnership with OXO.
If it wasn’t clear from my old radiator shelfie lined with coffee-making devices, I like coffee. A lot. So much that I drink two or three big mugs of it a day. At one point I tried reducing my coffee intake (you might remember this) but I quickly realized that I feel pretty miserable when I don’t start my day with copious amounts of coffee (and then Thom informed me that I’m also a miserable person to be around when I’m trying to lay off the coffees). Thankfully, a switch flipped and I realized coffee wasn’t entirely to blame – it was the fact that I would drink three mugs of the stuff on an empty stomach. One mug on an empty stomach? Ok. Three? Not a good idea. For anyone. Ever.
So now I rarely get the jitters. Or an achy stomach. Or any of the other symptoms that had me convinced I NEED TO QUIT COFFEE ASAP. Me and coffee are cool now and I’m really happy about it because (much like bread) COFFEE IS LIFE and DEATH BEFORE DECAF and yadda yadda yadda. But sugar! Can we talk about sugar for a minute?
Remember that one time I went crazy on my kitchen and got rid of everything that had unnecessary (key word) amounts of added sugar? Marinara sauce. Mayonnaise. Peanut butter (miss you forever, JIF natural). Ketchup. Mustard. Salad dressing. Literally, like, most of the delicious sauces and condiments we kept in our kitchen. I made a list and successfully replaced 99% of them with versions that contain no added sugar. The 1%? My soy creamer. Soy has always been my go-to coffee creamer (I love unsweetened almond and coconut creamers but I use so much creamer lately that my coffee ends up tasting like almond or coconut aaand I do not love that) but there currently isn’t an unsweetened soy version available where I live. Lucky for me (and you, if you’re trying to kick sneaky added sugar, too), I develop recipes for a living so I came up with a creamer recipe that has the exact same consistency and mouthfeel as that sweetened crap I was buying at the grocery. Only downside? It doesn’t last as long.
Fun recipe development fact: I literally just looked at the nutrition facts on the creamer I was buying and did some math to come up with a formula that closely mimicked what I was buying.
But before we get to the creamer, let’s make a cup of pour-over because OXO sent me a few things that took my adventures in coffee making to a whole new level.. and I am not exaggerating in the slightest.
You’re gonna need:
+ Your favorite coffee beans, of course.
+ Conical burr grinder for getting that perfect, uniform grind.
+ Adjustable pour-over kettle for effortless pouring and hot water in less than two (2!) minutes.
+ Glass coffee server that actually keeps your coffee *hot* (and is great for brewing 2-3 cups at once).
+ 11 pound food scale for a consistent brew every time. (I use it for more than just coffee, BTW.)
+ Pour-over dripper that’s made from glass and stainless steel (no plastic!) – and can fit perfectly over a mug, too.
Let’s start with the coffee. Give the beans a grind (if you haven’t already). I, admittedly, grind enough coffee beans for 5-7 days at a time (THE HORROR) and can’t tell a different between ground coffee that’s fresh or five days old. Once you’ve got your ground coffee ready to go, bring the water to temperature. My sweet spot is 202˚F but OXO recommends 200˚F for coffee. While the water is heating (it will literally take less than two minutes) (the electric kettle is a game changer, you guys), get everything ready; place the coffee server on the scale and line the pour-over dripper with a filter. Once the water is ready, wet the filter (I usually just hold it over the sink and pour) then set the dripper over the coffee server. Zero out the scale and make sure it’s set to grams. Add 12-13 grams of coffee* then zero the weight and add just enough water to saturate the coffee grinds; let the coffee “bloom” for 30 seconds. Once bloomed, cover coffee with water, in a circular motion, just until you’ve added 300-310 grams total.
If you’re like me and take upwards of 1/4 cup of creamer in your coffee (heh, YUP), you should probably heat it up so that it doesn’t reduce the temperature of your final cup. Enjoy. Preferably with carbs so the acid doesn’t do awful things to the lining of your stomach.
*I use French roast coffee beans. If using anything lighter, you may want to go as low as 8 grams of coffee per 300ish grams of water.
Notes: I originally had two separate recipes for the creamer (one that uses homemade soy milk and another that uses the store bought variety) but then I applied the same method I use for the store bought soy milk to the homemade soy milk and liked the end result so much better. If making the soy milk from scratch, let it be known that it requires a bit of work (put on a good show while you’re peeling the soy beans) but I figured providing a from-scratch recipe might be helpful to those who don’t like additives (or who can’t get their hands on the soy milk I buy that is literally just organic soy beans and water). Personally, I prefer using store bought soy milk but that’s mostly because of the amount of creamer I go through. This recipe can be used for any non-dairy milk but if you want almond or coconut you should probs just buy Califia. ;)
This post is sponsored by OXO, maker of some of the smartest gadgets and kitchen tools available on the market. All opinions are my own (and I think OXO rules).
HOMEMADE SOY CREAMER
Pour the soy milk into a large saucepan set over medium-high heat. Bring to a boil then reduce to medium–low and simmer for 20-30 minutes, or until the milk has been reduced to just under 1 cup (200g). Heads up: a thin skin (yuba) will form on top of the mixture – it’s normal and edible but I discard it. Pour the reduced soy milk through a fine mesh strainer (to catch any stray pieces of yuba) and into the container of a high speed blender. Add the oil then blend on high for 30-45 seconds; pulse on low 20-30 times to remove any trapped air bubbles. Transfer creamer to a creamer dispenser (or another airtight container) and refrigerate. Will keep for 5-7 days (the creamer made with homemade soy milk will keep for 4-5). Shake before using.
Yield: 1 cup