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Permalink Reply by nik orosi on June 3, 2010 at 5:17am

i was doing that as my signature dring at the wbc in tokyo 2007.
need to cook the cheries and then, separate a juice maid from cooking, by using screen (sieve?) from the small beans from inside the cherry...

put the cherry juice into the bottle for making whiped cream, full it with gas, shake it and there you go!

chery juice will flow over your espresso!

i was using two doublle espresso, vanilla shugar, mascarpone chease and shaked with ice and on top of it, a cherry foam and it was just great!

sorry for my poor english...

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Permalink Reply by lucky on June 3, 2010 at 5:33am

thank you so much nik...your awesome buddy...maybe i can ask the recipe of your drinks cuz i wnt to try that one...8 sounds delicious...and by the way..how was your competition nik.did you win?

nik orosi said:

i was doing that as my signature dring at the wbc in tokyo 2007.
need to cook the cheries and then, separate a juice maid from cooking, by using screen (sieve?) from the small beans from inside the cherry...

put the cherry juice into the bottle for making whiped cream, full it with gas, shake it and there you go!

chery juice will flow over your espresso!

i was using two doublle espresso, vanilla shugar, mascarpone chease and shaked with ice and on top of it, a cherry foam and it was just great!

sorry for my poor english...

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Permalink Reply by nik orosi on June 3, 2010 at 11:37am

i mean, fill it with gas...

anyway, it was 3y ago and was fun...i end up as 31st. now im roasting, no more competitions...

lucky said:

thank you so much nik...your awesome buddy...maybe i can ask the recipe of your drinks cuz i wnt to try that one...8 sounds delicious...and by the way..how was your competition nik.did you win?

nik orosi said:

i was doing that as my signature dring at the wbc in tokyo 2007.
need to cook the cheries and then, separate a juice maid from cooking, by using screen (sieve?) from the small beans from inside the cherry...

put the cherry juice into the bottle for making whiped cream, full it with gas, shake it and there you go!

chery juice will flow over your espresso!

i was using two doublle espresso, vanilla shugar, mascarpone chease and shaked with ice and on top of it, a cherry foam and it was just great!

sorry for my poor english...

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Permalink Reply by Nicole on July 12, 2010 at 3:42pm

I don't know about the who gas thing, I'm not that savvy, lol. But I make myself a very very dry capp with a cherry (or strawberry) foam, and as the foam settles it kind of mingles with the espresso.

We've got a cherry davinci syrup, that is suprising pretty good.

For a 12 oz, I'll use about 5 pumps of syrup in the bottom of the pitcher then add my milk. Then steam it the same way you would for a capp. Then scoop the foam onto the espresso. (I know, I know, scoup and pour for a capp, but I like mine without any steamed milk.)

It'll work the same for a latte, we'll do steamers. Syrup in the bottom of a pitcher, the milk, and steam like you would a latte. Hold the foam back as pouring, then spoon the foam on top.

Probably isn't as "fresh" tasting as using the other technique, but it's easy to do during a really busy season. I had made someone a peppermint one for the Christmas season the same way.

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