Devil's eye

Although The "Devil's eye" and its variations (the "Devil's queen", the "Devil's dance" and the "Bloody devil") are relatively new coffee, beverages, they have become very popular among baristas and coffee fans.

The "Devil's eye" is made of filter coffee/ drip coffee that is extracted using six "long shots" of espresso (12oz) instead of using hot water. This process gives the coffee beverage a much stronger taste and increases its level of caffeine.

The "Devil's eye" (and its variations) were devised and named in the spring of 2008 by an Israeli barista (Jonathan Ronai).

This type of coffee (filter coffee/ drip coffee plus espresso) is the strongest in its category (referring to "red eye", "black eye", "dead eye", "crazy eye" and "blind eye").

Variations

The "Devil's eye" has three other variations:

"Devil's queen"

The "Devil's queen" is based on half a cup of "Devil's eye" and half a cup of steamed milk and microfoam. This combination of the "Devil's eye" and milk makes it a much softer and smoother beverage.

The "Devil's queen" get its name from its bitter-softness.

Preparation and quantities: Extract filter coffee/ drip coffee that is using three "long shots" of espresso (6oz) add to it about 5oz of steamed milk and 1oz of microfoam.

"Devil's dance"

The "Devil's dance" is based on a full cup of "Devil's eye" with microfoam on top. The microfoam slightly lightens the "Devil's eye" heavy texture and bitter taste.

The "Devil's dance" get its name from the remarkable mingling of the "Devil's eye" with the microfoam.

Preparation and quantities: Extract filter coffee/ drip coffee that is using six "long shots" of espresso (12oz) and add to it about 1.5oz to 2.5oz of microfoam.

"Bloody devil"

The "Bloody devil" is based on a full cup of "Devil's dance" ("Devil's eye" with microfoam on top) and a few drops of tabasco sauce on top of the microfoam. While the microfoam slightly lightens the "Devil's eye" heavy texture and bitter taste, the tabasco sauce brings in a great sour-hot bite.

The "Bloody devil" get its name from the look (and taste) of the tabasco sauce drops on the microfoam. The "Bloody devil" is also called "Vampire" and "Acid rain".

Preparation and quantities: Extract filter coffee/ drip coffee that is using six "long shots" of espresso (12oz), add to it about 1.5oz to 2.5oz of microfoam and 4-20 drops of tabasco sauce/ Angostura bitters.