Totally off the wall drink combinations? - Barista Exchange2024-03-29T06:27:48Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:173677?commentId=1688216%3AComment%3A177880&feed=yes&xn_auth=noI always have liked the guine…tag:www.baristaexchange.com,2008-10-10:1688216:Comment:1792232008-10-10T17:58:57.061ZJustin Millshttps://www.baristaexchange.com/profile/JustinMills
I always have liked the guiness, coffee flavor relationship. and the reference to Drew Carey SHow's Buzz cafinated beer, intentional or not.
I always have liked the guiness, coffee flavor relationship. and the reference to Drew Carey SHow's Buzz cafinated beer, intentional or not. Our cafe offers a couple diff…tag:www.baristaexchange.com,2008-10-10:1688216:Comment:1791312008-10-10T16:50:44.820ZRyan Rosshttps://www.baristaexchange.com/profile/RyanRoss
Our cafe offers a couple different odd drink combinations. However my favorite one is called the "Buzz Beer." It is a Guiness topped with a double shot of espresso. The flavors work incredibly well together.
Our cafe offers a couple different odd drink combinations. However my favorite one is called the "Buzz Beer." It is a Guiness topped with a double shot of espresso. The flavors work incredibly well together. This may not be as off the wa…tag:www.baristaexchange.com,2008-10-10:1688216:Comment:1790622008-10-10T15:34:00.373ZMitch Buckner - Bella Caffehttps://www.baristaexchange.com/profile/MitchBucknerBellaCaffe
This may not be as off the wall as some but I used to sell a Hot Cocoa from Mama Lee's out of Nashville that was Creme Brulee. Really good but really rich & sweet. Some mornings when I was in the need of a sweet drink I would make myself about 3/4 of a cup of the Creme Brulee cocoa & drop 2 shots of espresso into it. The espresso helped thin it out so it wasnt too sweet & of course gave it a good coffee flavor. I guess this would be pretty much a creme brulee cappuccino but it wasnt…
This may not be as off the wall as some but I used to sell a Hot Cocoa from Mama Lee's out of Nashville that was Creme Brulee. Really good but really rich & sweet. Some mornings when I was in the need of a sweet drink I would make myself about 3/4 of a cup of the Creme Brulee cocoa & drop 2 shots of espresso into it. The espresso helped thin it out so it wasnt too sweet & of course gave it a good coffee flavor. I guess this would be pretty much a creme brulee cappuccino but it wasnt made with milk since the cocoa was a water soluble drink. It was really good. Toddy is a term for cold pres…tag:www.baristaexchange.com,2008-10-10:1688216:Comment:1790452008-10-10T15:06:16.169ZJustin Millshttps://www.baristaexchange.com/profile/JustinMills
Toddy is a term for cold press correct? Cold brewed coffee? At least thats what us 'sotans call it. What I found to work was adding the espresso directly to ice, then adding the sparkling water, which rom a scientific standpoint makes sense. Solubility of a gas in a liquid is decreased when the temperature rises so, all the little bubbles and gas break out of solution when a hot shot hits the cup. I will still take my iced americano over the sparklers I have been experimenting with, I feel like…
Toddy is a term for cold press correct? Cold brewed coffee? At least thats what us 'sotans call it. What I found to work was adding the espresso directly to ice, then adding the sparkling water, which rom a scientific standpoint makes sense. Solubility of a gas in a liquid is decreased when the temperature rises so, all the little bubbles and gas break out of solution when a hot shot hits the cup. I will still take my iced americano over the sparklers I have been experimenting with, I feel like the soda takes too much from the espresso, and doesn't add enough to the over all enjoyment. I will give this a try tomorr…tag:www.baristaexchange.com,2008-10-10:1688216:Comment:1790392008-10-10T15:01:35.172ZMitch Buckner - Bella Caffehttps://www.baristaexchange.com/profile/MitchBucknerBellaCaffe
I will give this a try tomorrow. I had someone leave a can of natural sparkling mineral water unopened at the trailer the other day. I usually just use regular Big K Sparkling Water for my Italian Sodas. Like I mentioned before, I've done it with Espresso syrup & it worked great but that of course was sweeter. I always keep cold shots of espresso around for my Colombian Pain Killer so I'll try it like that.<br />
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<cite>Jason Haeger said:…</cite>
I will give this a try tomorrow. I had someone leave a can of natural sparkling mineral water unopened at the trailer the other day. I usually just use regular Big K Sparkling Water for my Italian Sodas. Like I mentioned before, I've done it with Espresso syrup & it worked great but that of course was sweeter. I always keep cold shots of espresso around for my Colombian Pain Killer so I'll try it like that.<br />
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<cite>Jason Haeger said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A173677&x=1&page=2#1688216Comment178386"><div><cite>Justin Mills said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A173677&page=2&commentId=1688216%3AComment%3A177880&x=1#1688216Comment177880"><div>OK I have to try this one, I on;y tried the soda/ espresso combination once, and the combination of crema, temperature anc CO2 created a wicked foaming action. I wish I had sparkling mineral water. I'm off to try a sparkling long black.</div>
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Oh, it's just as disastrous. It takes finesse to pull it off well. That's part of the enjoyment.</div>
</blockquote> try using toddy. something ab…tag:www.baristaexchange.com,2008-10-09:1688216:Comment:1784792008-10-09T22:42:37.871Zmike cubbagehttps://www.baristaexchange.com/profile/mikecubbage
try using toddy. something about the hot shot and carbonation doesn't work. i worked in one shop where we had a shot in the butte. black butte porter and a shot of espresso. we had to use cold shots to keep it from foaming all over. or maybe we used toddy. can't recall. experiment thats the fun part.<br />
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<cite>Justin Mills said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A173677&page=2#1688216Comment177880"><div>OK I have to try this one, I on;y…</div>
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try using toddy. something about the hot shot and carbonation doesn't work. i worked in one shop where we had a shot in the butte. black butte porter and a shot of espresso. we had to use cold shots to keep it from foaming all over. or maybe we used toddy. can't recall. experiment thats the fun part.<br />
<br />
<cite>Justin Mills said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A173677&page=2#1688216Comment177880"><div>OK I have to try this one, I on;y tried the soda/ espresso combination once, and the combination of crema, temperature anc CO2 created a wicked foaming action. I wish I had sparkling mineral water. I'm off to try a sparkling long black.</div>
</blockquote> Justin Mills said:OK I have t…tag:www.baristaexchange.com,2008-10-09:1688216:Comment:1783862008-10-09T21:04:13.386ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<cite>Justin Mills said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A173677&page=2&commentId=1688216%3AComment%3A177880&x=1#1688216Comment177880"><div>OK I have to try this one, I on;y tried the soda/ espresso combination once, and the combination of crema, temperature anc CO2 created a wicked foaming action. I wish I had sparkling mineral water. I'm off to try a sparkling long black.</div>
</blockquote>
Oh, it's just as disastrous.…
<cite>Justin Mills said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A173677&page=2&commentId=1688216%3AComment%3A177880&x=1#1688216Comment177880"><div>OK I have to try this one, I on;y tried the soda/ espresso combination once, and the combination of crema, temperature anc CO2 created a wicked foaming action. I wish I had sparkling mineral water. I'm off to try a sparkling long black.</div>
</blockquote>
Oh, it's just as disastrous. It takes finesse to pull it off well. That's part of the enjoyment. OK I have to try this one, I…tag:www.baristaexchange.com,2008-10-09:1688216:Comment:1778802008-10-09T14:30:18.754ZJustin Millshttps://www.baristaexchange.com/profile/JustinMills
OK I have to try this one, I on;y tried the soda/ espresso combination once, and the combination of crema, temperature anc CO2 created a wicked foaming action. I wish I had sparkling mineral water. I'm off to try a sparkling long black.
OK I have to try this one, I on;y tried the soda/ espresso combination once, and the combination of crema, temperature anc CO2 created a wicked foaming action. I wish I had sparkling mineral water. I'm off to try a sparkling long black. Pretty much. No sweetening, t…tag:www.baristaexchange.com,2008-10-08:1688216:Comment:1767502008-10-08T18:24:40.774ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
Pretty much. No sweetening, though.<br />
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Specifically, it was naturally sparkling mineral water, but the basis is the same.<br />
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A carbonated iced Americano. Luca, I think it was, made a blog post about it calling it a sparkling long black, and the name has stuck ever since.<br />
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It's most definitely not for everyone.
Pretty much. No sweetening, though.<br />
<br />
Specifically, it was naturally sparkling mineral water, but the basis is the same.<br />
<br />
A carbonated iced Americano. Luca, I think it was, made a blog post about it calling it a sparkling long black, and the name has stuck ever since.<br />
<br />
It's most definitely not for everyone. I am thinking it is club soda…tag:www.baristaexchange.com,2008-10-08:1688216:Comment:1766602008-10-08T17:15:34.666ZCarriehttps://www.baristaexchange.com/profile/Carrie
I am thinking it is club soda with a shot or more of espresso - sweetned maybe with a syrup? Am I wrong?
I am thinking it is club soda with a shot or more of espresso - sweetned maybe with a syrup? Am I wrong?