An experiment on "Ice cream espresso" Ice Cream Ailo Coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

I have bought two small buckets of ice cream at home these days.

As a professional barista (? ), how can you give up ice cream?

Of course you have to try to be "ice cream espresso"!

There is no semi-automatic at hand, so I use my universal Philharmonic pressure instead of espresso.

The reason why an ice cream espresso tastes good is that ice cream is similar to concentrated ice cream in concentration.

The "sweetness and greasy" of ice cream happen to be integrated with concentrated bitterness. A mouthful of concentrated ice, creating this delicate dessert handed down to this day.

……

I think it's a good idea to use Philharmonic pressure instead of espresso.

However, the experimental results are a bit of a failure, so there is no finished product on PO.

There is still a gap between the two concentrations, so there is an obvious difference in taste and even overall feeling.

It is not that Philharmonic coffee and ice cream are not suitable, but the fault tolerance rate of the two becomes very low, and the taste choice of beans and ice cream will become more important.

Finally, when you want to use the Philharmonic pressure to do ice ceram espresso, it is best not to put the Philharmonic pressure on the ice cream cup.

……

Otherwise, it would be like seeing the toilet break.