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Welcome to the newest episode of the Espresso Sprudgecast, a podcast from the founders of Sprudge. This week we’re diving into the most well liked new product at World of Espresso San Diego, a comestible that baffled and dazzled attendees in equal measure.
We’re speaking, after all, about Soup Latte. Not a soup caffè latte, thoughts you. No espresso concerned—we’re speaking a chuggable micro-foamed milk-based soup. Soup Latte debuted at World of Espresso sampling three of their 5 flavors: Broccoli Cheddar, Coconut Curry, and Truffle Mushroom. The product was dreamed up by Rio Miura, one of many co-founders of worldwide chai juggernaut David Rio. Miura serves as Artistic Director for Soup Latte and we had a chance to interview her on the ground about this modern new product that may carve out a brand new comestible class.
Elsewhere on the present, we loved our newest version of the Espresso Sprudgecast “Mocha Second” introduced by Ghirardelli, by giving the Peppermint Mocha an opportunity to shine right here in late Spring. As a spring/summer season agricultural product, peppermint is in season. So why ought to a peppermint mocha get filed away as a winter deal with? We are saying no! Extra! Drink Peppermint Mochas yr spherical with us, loud and proud, let’s have a parade in July, even.
For the construct, we used eighth & Roast’s Sunflower Mix as our espresso base, Pacific Meals Barista Collection Pistachio Milk, Ghirardelli Candy Floor Darkish Chocolate & Cocoa Powder, and a home made peppermint syrup.
Peppermint Mocha
Peppermint Syrup
1 cup sugar
1 cup sizzling water
1 tsp peppermint extract
Add one cup sugar to heat-proof vessel. Add boiling water to sugar and stir till dissolved. Add a teaspoon of peppermint extract.
The Construct
1 espresso shot of eighth & Roast Sunflower Mix
1 tbsp Ghirardelli Candy Floor Darkish Chocolate & Cocoa powder
8oz Pacific Meals Barista Collection Pistachio Milk
1 tsp peppermint syrup
Add chocolate to backside of consuming vessel. Pour espresso in and stir till nicely blended. Add peppermint syrup. Pour steamed milk. Garnish with contemporary peppermint.
Present Notes
On the present, Jordan Michelman brings us a contemporary prepare dinner of Gilly Brew Bar espresso sourced at World of Espresso. It was brewed in an AeroPress XL (so large!) utilizing the inverted methodology (terrifying!) and loved within the Gradual Pour Provide Two-Means cups. The espresso had beautiful fruits and florals and we’re delighted that Gilly has entered the roasting area. We’ll be watching this house.
We shout out two California espresso legends on the podcast: Tony Serrano and Kenneth Davids.
Do you’ve gotten a query for the Sprudgecast? Leap on the horn at 1-855-SPRUDGE or drop us a line.
This episode of the Espresso Sprudgecast is sponsored by DONA, Pacific Barista Collection, and La Marzocco.
Hearken to the entire episode proper right here:
This episode of the Espresso Sprudgecast is sponsored by DONA, Pacific Barista Collection, and La Marzocco.
