A Controversial Cappuccino
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Category
Signature
Author:
Morgan EckrothPrep Time
1 hour 30 minutes
A cappuccino is a drink of thirds: one part espresso, one part milk, and one part foam. By that definition, this is technically a cappuccino.
What You'll Need
Equipment
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Paper coffee filter
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Kitchen siphon
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2 N2O cream charges
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Espresso machine
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2 medium carafes
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Gram scale
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Milk frother
Drink build
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2oz milk layer
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2oz chilled espresso or espresso concentrate
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1 inch foam layer
Milk layer
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200g coconut water
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50g white grape juice
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3g orange blossom water
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10g yuzu juice
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1g citric acid
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.5g malic acid
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100g whole milk
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20g glucose syrup (2:1)
Foam layer
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150g water
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2g orange blossom
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2g jasmine extract
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15g yuzu juice
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30g rich vanilla syrup
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2g Magic Foam powder
Build
Drink build
Add a large ice cube to a rocks glass.
Pour the milk layer into the glass first. Then, pour the espresso slowly over the back of a spoon to layer it on the “milk”.
Dispense a layer of foam up to the lip of the cup.
Swirl the drink to begin combining the milk and espresso before enjoying.
Milk layer
Combine the coconut water, grape juice, orange blossom, yuzu and both acids.
Add the whole milk to a carafe before dumping the coconut and grape liquid into it.
Stir gently until curds form and then leave it to curdle for 30 minutes.
Pour the mixture into a coffee filter to separate the curds.
Once filtered, pour the filtered liquid back over the curds for a second filtration. This can take up to an hour
Stir the glucose syrup into the final clear liquid and store in the fridge for up to four days.
Foam layer
Emulsify all of the ingredients together with a milk frother, mix until the powder is dissolved.
Pour the liquid into a siphon and charge it twice with N2O, shaking five times after each charge.
Leave in the fridge for 30-45 minutes before using.