Pineapple Express
Pineapple Gesha Cold Brew, Guava Caramel, Guava Syrup, Juniper-Ginger Foam
Roaster Adrian Lopez of Grand Coffee Roasters | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Guava Caramel:
400 grams heavy cream
100 grams guava purée
535 grams granulated sugar
17 grams kosher salt
Guava Syrup:
300 grams granulated sugar
200 grams guava purée
10 grams lime zest
5 grams grated ginger
5 grams juniper berries
3 grams star anise
3 grams green cardamom
50 grams lime juice
Ginger-Juniper Syrup:
500 grams granulated sugar
150 grams orange juice and zest
30 grams juniper berries
20 grams grated ginger
Juniper-Ginger Foam:
800 grams heavy cream
To Assemble and Serve:
Yield; 1 serving
185 grams Grand Coffee pineapple gesha cold brew
METHOD
For the Guava Caramel:
In a mixing bowl, combine cream and guava. Set aside. In a saucepan over medium heat, combine sugar and 100 grams water. Cook until water is fully evaporated and mixture begins to brown. Remove from heat and whisk in half cream mixture. Let cool slightly. Whisk in remaining cream mixture. Add salt. Transfer to an airtight container and refrigerate.
For the Guava Syrup:
In a saucepan over medium heat, bring sugar, guava purée, 5 grams lime zest, 2½ grams ginger, 2½ grams juniper, 2½ star anise, 1½ grams cardamon, and 300 grams water to a simmer. Add all remaining ingredients. Cook until mixture thickens and a syrup-like consistency is achieved. Let simmer additional 5 minutes. Strain into a nonreactive container and let cool. Bottle and refrigerate.
For the Ginger-Juniper Syrup:
In a saucepan over medium heat, bring sugar, 75 grams orange juice and zest, 15 grams juniper, 10 grams ginger, and 500 grams water to a simmer. Add all remaining ingredients. Cook until mixture thickens and a syrup-like consistency is achieved. Let simmer additional 5 minutes. Strain into a nonreactive container and let cool. Bottle and refrigerate.
For the Juniper-Ginger Foam:
Add cream and 200 grams Ginger-Juniper Syrup to a siphon canister with 1 charge. Shake to combine. Refrigerate.
To Assemble and Serve:
Pour 20 grams Guava Caramel down the sides of a serving glass. Pour 30 grams Guava Syrup into glass. Top with cubed ice followed by cold brew. Finish with 35 grams Juniper-Ginger Foam.
