Here are some select ways you can enjoy coffee.
A Vanilla latte Frappuccino:
A vanilla latte Frappuccino is a sweet aromatic coffee swimming in ice cubes. The light body of the drink gives it the easy to drink vibe, it’s got this lively and vibrant character that comes from low fat milk that’s added in with water and espresso. Sweetened with a thick caramel sauce and a hint of vanilla, this Frappuccino is best for work on a warm summer day. There is the right balance of bitter and sweet taste that compliments the palette. It’s best enjoyed chilled because the low temperature of the water and ice helps coat the mouth with rich, creamy fattiness that comes from the caramel sauce.
Mocha/ Chocolate espresso:
There is no other best way to prepare a mocha than with some good quality dark chocolate. The intensity of the espresso must be between medium and strong, you could use a Hershey’s chocolate nugget or Lindt for the chocolate. Use caramel almond rich Hershey’s nuggets and almond dark chocolate, it adds a nutty bit feel. We want it to be somewhere around 70 – 80% cocoa solids and 20% sugar. Chocolate is made with cocoa butter, which gives it that mouth-melt feel at room temperature. The darker the chocolate gets, the texture is snappier and the flavor becomes more complex which makes it great for a mocha. Melted chocolate, and 3 – 4 Hershey’s nuggets are highly recommended for the recipe. The cocoa butter helps it give that smooth and silky texture to the body of the beverage. It’s a bittersweet flavor profile mixed with the fruitiness, and nuttiness of both components.
Do's and Don't's
Do not use milk chocolate or any milk because the dairy component in the bar makes it like a mix of both dominant flavors, and the taste becomes confusing. Keep the hot cocoa and coffee separate, please. Also, we do not wanna be using any added sugar (for obvious reasons). Cocoa powder gives the texture a chalky feel to the mouth because it doesn’t bind well together with the liquid, so stick to the bars.
Italian espresso:
Choose your roast of coffee beans, and play your part in the orchestra of making a smooth, delicious cup of Italian espresso. There is a plentiful that goes into making ‘the one cup’ of espresso, it requires the coffee beans to be ground in an evenly course powder so that the water seeps through all the particles, a fine ground prevents water molecules from flowing completely as it becomes too compact inside the portafilter. It is also important to mist the grounds a little to dampen it so that coffee doesn’t burn on first contact with the hot water. The real fun thing happens when the steaming liquid slowly makes its way through the grounds, gradually forming a crema, the thicker and creamier foam is evidence that the coffee has brewed well.
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