Welcome to the world of Diaspora Yaupon Espresso — Turtle Island Energy
Yaupon is the only caffeinated plant native to North America, known to some Ancestors as Turtle Island. Tribes such as the Cherokee, Muscogee and Choctaw prepare a stimulating beverage from the robust leaf, often mixed with cacao, for medicine, work, ceremonies, and social gatherings. It is considered a superfood high in several adaptogenic compounds:
quercetin-rutinoside – may reduce inflammation and stabilize metabolism
caffeine – 60-75% compared to coffee by weight
theobromine – “the chocolate molecule”, a mood booster
theophylline – stimulating, also found in cacao, tea and coffee
theacrine – popular in athletics
high in many antioxidants
low in acid and tannins – easy on the body
When roasting, brewing and serving yaupon, the Diaspora team aims to honor and follow the traditions of those who cultivated the plants before us. We use only Regenerative Organic Certified® yaupon leaves from small farms in Georgia, Florida and Texas. The flavor includes notes of tea, coffee, and chocolate, and many unique notes such as boba, maple, sugar cane, and red berries.
In partnership with the plants, Diaspora provides direct support to land and water rights movements in our region. This includes an on-growing relationship with the Beacon Food Forest in Beacon Hill.
Instructions:
We recommend a ratio of 1/2 ounce (14 g) per cup of water at 180-187 °F for yaupon brewing. At temperatures above 187 °F, some of the finer flavor notes may be lost. However, unlike coffee and tea, yaupon contains virtually no tannins so it cannot be over-extracted. Brew for as long as you like! Yaupon espresso grind tastes excellent in virtually all coffee preparation methods including drip, french press, pourover and stovetop percolator (moka) pot.
It also works in espresso machines!
Fill your doppio portafilter basket with 2 to 2.5 tablespoons of yaupon espresso and press with the same pressure as used for coffee. Aim to leave about ¼ inch from the top of the press to the top of the basket. Every machine and taste preference is different, there is room for experimentation. If you can adjust your espresso machine’s temperature, target 182 to 190 °F. From here, experiment with other adjustments such as run time and pressure to find the optimal recipe for your machine. NOTE: small, countertop espresso machines may struggle to extract a tightly packed basket of yaupon as the grinds are somewhat finer than coffee. In that case, try reducing the amount and packing of the yaupon until the machine successfully extracts.
Yaupon Mocha
Pour one ounce of chocolate syrup (we use raw cacao powder mixed into agave nectar) into an 8 oz cup. Add a doubleshot of yaupon espresso and stir. Add steamed/foamed milk to taste and enjoy!
Or, just add chocolate syrup to your morning yaupon with a splash of milk! You can’t go wrong with the yaupon-chocolate flavor combo.
Yaupon Affogato
Pour a doubleshot of yaupon espresso over two scoops of vanilla gelato and enjoy!
Iced Yaupon Nana 奶奶 Rose Latte
Make a concentrated tea of pink rose (we use nootka rose) petals and hawthorne (grandmother rose) berries. Dissolve sugar and/or agave nectar into the tea until it reaches a syrupy consistency and let cool. Fill a cup with ice and pour 1-1.5 ounces of the syrup in. Add a doubleshot of yaupon espresso and stir. Top with milk and enjoy!
For more recipe ideas, visit the Yaupon Cold Brew post.
