An experiment on "Ice cream espresso" ice cream mocha pot coffee

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Yesterday, I failed to make "ice cream espresso" with Philharmonic pressure.

The main reason is that coffee and ice cream concentration difference is too large.

What if there is no semi-automatic?

So, try a more mellow mocha pot today!

……

Today's use is "Colombia deep roast 20g" grind small Pegasus one and a half,

Round filter paper number three. Chocolate ice cream, 100g.

I feel like I'm prescient,

Today it's "Colombia Andes farmer deep bake."

Why is that?

Chocolate ice cream usually has a bitter sweet taste.

But in many cases, chocolate will begin to show a slightly sour taste after the rhyme.

Few chocolates currently on the market have a stable aftertaste, and this includes other chocolate-flavored products.

When you eat too much chocolate or use it for other purposes, the sourness can easily get out of hand.

This ice cream is no surprise. When combined with espresso coffee, the sourness of the chocolate flavor itself follows.

So I pre-selected Colombia dark baked beans that counteracted the sourness of chocolate.

Ice cream espresso made today

It's "Colombia deep bake + chocolate ice cream."

Yeah, yeah, yeah, yeah ~~~~~

The mocha jug was thick enough to mix with ice cream.

More specifically, because the coffee bean selection has removed the sourness of the coffee itself, leaving only all the acid gas of the chocolate ice cream.

So in today's mix, there won't be too much sour conflict.

Instead, it is based on strong sweetness, presenting a combination of bitter coffee and bitter chocolate.

Chocolate ice cream flavor,

Colombia thick, deep-baked, slightly bitter, drupaceous,

Mocha pot.

Boom.

……

Ice cream espresso, which is available outside, is usually served in a small dish with a scoop of "vanilla ice cream + one concentrate."

The recipe is usually very consistent, with differences in bean selection and ice cream content.

The choice of ice cream flavors, from Italy to everywhere we see, is basically vanilla. Because vanilla ice cream is the most loaded combination of coffee flavors.

Conversely,

These two days I took chocolate and strawberry flavor to try, found that strawberry flavor do, strawberry flavor dissolved after there will be a strong chemical flavor.

When chocolate is used, conflicts are easy to occur between chocolate and coffee, and the fault tolerance rate is low.

Chocolate ice cream has a low tolerance for coffee.

This fault tolerance rate is the degree that even if I dig for myself, I will suddenly feel that a certain bite is not very delicious.

Basically, a shop wouldn't want to serve chocolate ice cream that risky.

As for vanilla flavor, the overall mild sweet flavor, milk fragrance.

Vanilla ice cream and espresso are natural combinations, as long as excessive chemical flavors are avoided and not used.