MildCocktails & Drinkseasycoffeenon-alcoholicmorningtomato

Capsaicin Cold Brew

One thin slice of Ember tomato steeped overnight in cold brew extracts just enough capsaicin to feel on the back of the throat — a warmth that reads as 'extra bold' rather than 'spicy.'

Prep

5 min

Cook

12 hr

Total

12 hr

Servings

4

Peak SHU

5K

Featured Organisms

SS-TOM-01EmberTomato · 5K SHU

Ingredients

  • 1 cup coarsely ground coffee
  • 4 cups cold filtered water
  • 1 thin slice Ember tomato (SS-TOM-01)
  • Simple syrup or oat milk to serve

Instructions

  1. 1

    Combine coffee grounds, water, and Ember tomato slice in a large jar.

  2. 2

    Stir gently, cover, and refrigerate for 12 hours.

  3. 3

    Strain through a fine mesh sieve, then through a coffee filter.

  4. 4

    Serve over ice with simple syrup or oat milk.

Tips

  • Magma tomato (50K SHU) for a noticeable kick. Pyroclast for a dare.
  • The tomato adds subtle savory undertones alongside the heat.
Science Note

Cold extraction is slower but produces a different capsaicinoid profile than heat infusion. At 4°C, capsaicin's solubility in water is low (~13 mg/L), but the coffee's oils act as a co-solvent, pulling more capsaicinoid into solution than water alone would.

Pairs With

Ember Bruschetta

Classic Italian bruschetta with Ember tomato — 5,000 SHU of gentle heat on grilled bread.

Warm Kiss Overnight Oats

Creamy overnight oats with Warm Kiss strawberries and chia — a gentle 500 SHU breakfast.