How to Make Coffee Pop

Coffee Pop!

If you’ve been to New York maybe you noticed that every corner store has coffee pop for sale? And there are dozens of brands of it? And maybe you, like myself, thought “what’s up with this stuff?” and bought it, and discovered that it’s fantastic? Well, it is.

But if coffee pop is available anywhere other than New York I haven’t seen it. I haven’t traveled very widely in America, so somebody please let me know if it’s just a New York thing. Anyway, it’s terrible that you can’t buy it here in Toronto, because it gets really hot here in the summer and coffee pop is just the thing. So I started making it and here’s how you do it.

Ingredients:

Coffee pop has only three ingredients: coffee, sugar, and yeast. Don’t mess around with fancy yeast from a beer supply store. It makes no difference with coffee pop. Just use regular bread yeast.

How to Make Coffee Pop:

  1. First buy a big bottle of pop and drink it or pour it down the sink. You just need the bottle. Don’t throw away the lid, you need that too.
  2. Make a lot of coffee. I make six cups of coffee because that’s how much coffee my coffee pot holds. It also happens to be almost the perfect amount.
  3. Put it in a pot and add 3 1/2 cups of water and 1/2 cup of sugar (more or less if you want it to be sweeter or less sweet).
  4. Boil it for 10 minutes, stirring it a bit.
  5. Let it cool until it’s warm. If it’s too hot it’ll kill the yeast.
  6. Add the yeast. Just 1/4 tsp will do. Stir it up pretty well.
  7. Put it into the bottle. Use a siphon. It should fill the bottle up to above where it curves in toward the lid.
  8. Put the lid back on the bottle. Screw it on tight.
  9. Leave it for a while, out of the sun. The yeast will eat some of the sugar and carbonate the coffee.
  10. Important: check whether it’s fully carbonated by squeezing the side of the bottle. If you can’t push it in, it’s done, and you’ve got to put it in the fridge or it will explode. It will keep carbonating even in the fridge but very very slowly, and you will drink all the coffee pop before that matters. Actually at this point I put it in the freezer for about 20 minutes to really stop the yeast, then move it to the fridge. How long it takes to be fully carbonated depends so much on the temperature, the yeast, and the amount of sugar that I’m not even going to give an approximate duration: just start checking after about 8 hours. Don’t be afraid, you have to neglect it pretty bad to actually explode it, but you might end up with really fizzy pop or it might fountain out when you open it. Just try again if you screw up.

When it’s cold it’s ready to drink! Enjoy your coffee pop!

 

Will It Really Explode?

Totally! I’ve never exploded coffee pop but I’ve exploded lots of other things I make with similar methods. That’s why I recommend you use the plastic bottle. You can use glass bottles but you can’t check them by squeezing the sides, you’ve just got to open them up and chance it. When I make beer I use glass; plastic for the pop.