Café del Sol

By AeroPress – Sep 11, 2025
When you think of a mojito, you probably picture something refreshing, citrusy, and just sweet enough to sip under the sun. But what happens when you introduce coffee into that equation—specifically, a smooth, complex roast like Equator Coffee’s Equator Blend? And then—-just to make things interesting—you bring in Stiggins’ Fancy Pineapple Rum, with its rich tropical notes and unmistakable funk?

You get Café del Sol: a cocktail that’s bright, minty, and effervescent, yet grounded by the depth of espresso-style coffee made with the AeroPress Premium and Flow Control Filter Cap.

Why the AeroPress Premium?
The AeroPress Premium is all about precision and possibility. By combining the standard AeroPress method with the Flow Control Filter Cap, you get a syrupy, crema-like coffee concentrate that mimics espresso—perfect for cocktails. It gives your drink structure, complexity, and just enough bitterness to balance out sweet or fruity ingredients.

In this case, we use Equator Coffee’s Equator Blend, which bursts with notes of cedar, apricot, and nutmeg. These flavors echo beautifully against mint, lime, and the rum’s pineapple richness. We hope you enjoy!

AeroPress Premium Café del Sol

Café del Sol
Rated 5.0 stars by 1 users

Category
Coffee

Servings
1

Prep Time
5 minutes

Cook Time
2 minutes

Calories
193

Ingredients
15 g Equator Blend (pre-ground medium-fine for AeroPress)
100g hot water (195-200 degrees F)
2 oz Plantation Stiggin’s Fancy Pineapple Rum
1 oz fresh lime juice
0.75 oz simple syrup
0.25 oz apricot liqueur (Giffard or Rothman & Winter work well)
6-8 mint leaves
1 oz soda water (top off)
Ice
Directions
Brew the Coffee (AeroPress Premium + Flow Control Cap)
Insert Flow Control Cap with a metal filter (helps retain more oils/body)
Add 15g Equator Blend coffee, pour in 100g water and stir
Steep for approximately a minute and a half and press slowly for a concentrated, syrup extraction
Build the Cocktail
In a shaker, muddle mint with lime juice and simple syrup
Add brewed coffee and Stiggin’s Fancy rum
Shake for about 10 seconds with ice to ensure that the cocktail is chilled but not too much dilution
Strain into a tall (Collins) glass with crushed or cubed ice
Top with soda water
Garnish with a mint sprig and lime wheel