Honey Macchiato for the Holidays at Purest Café
Hi Fellow COffee friends.!
Purest Café would like to treat all baristas & roasters & producers & personel in the coffee world to a special Honey Macchiato (50% off)!!! Happy Holidays!!!
Wishes best to everyone, and peace to our world!
purestcafe.net
Replies to This Discussion
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Permalink Reply by Oscar Nyman on
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Tommy said:For 16 oz drink: 10 oz milk, (stretched the milk silky and foamy in a 20-oz steamed pitcher)
2 teaspoons of turbinado sugar if the espresso roast is Medium or light
And 3 teaspoons of turbinado sugar if the espresso roast is Dark
two long-shot espressos (3 oz)
Drizzle real honey at the end.
see ya
No offense Tommy but I don't think you will see anyone from this forum taking up the offer, That is such a supersweet and milky drink, I can not see anyone working in the industry drinking that even for free.
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Permalink Reply by zack burnett on
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Jesus. Oscar, have you made this drink? Do you not offer any flavored drinks in your cafe? I'm only asking because I just made one and really for what it is it's not overly sweet. Admittedly, I may have gone a little lite on the sugar as I didn't have any measuring spoons on hand. But it certainly wasn't as cloyingly sweet as some beverages I have had made with bottled syrups that are on most shops shelves. Now I'll take my cortado or a black coffee over a drink like this any day maybe because I'm in the industry or maybe it's because people have different tastes but I think that this drink, although it was a little milky and probably shouldn't be called a macchiato, certainly has it's place among the milky, flavored latte crowd that, like it or not, make up a good portion of the coffee drinking public. Milk, espresso, honey and sugar...it's a lot more pure and handcrafted than what most cafes(and I'm not necessarily talking about the people on this board who I think are at the leading edge of the industry, but the other 95% of the cafes out there) are hawking as their own.
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Permalink Reply by olivier dutil on
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Man i totally refuse to serve flavor shot in my cafe, they are shame for coffee.
zack burnett said:Jesus. Oscar, have you made this drink? Do you not offer any flavored drinks in your cafe? I'm only asking because I just made one and really for what it is it's not overly sweet. Admittedly, I may have gone a little lite on the sugar as I didn't have any measuring spoons on hand. But it certainly wasn't as cloyingly sweet as some beverages I have had made with bottled syrups that are on most shops shelves. Now I'll take my cortado or a black coffee over a drink like this any day maybe because I'm in the industry or maybe it's because people have different tastes but I think that this drink, although it was a little milky and probably shouldn't be called a macchiato, certainly has it's place among the milky, flavored latte crowd that, like it or not, make up a good portion of the coffee drinking public. Milk, espresso, honey and sugar...it's a lot more pure and handcrafted than what most cafes(and I'm not necessarily talking about the people on this board who I think are at the leading edge of the industry, but the other 95% of the cafes out there) are hawking as their own.
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Oliver, good for you. Seriously. However, not everyone is able to or wants to take this approach. Personally I think coffee is best enjoyed straight-up. But you can make some pretty damn good drinks with more ingredients than just coffee and water or milk. Look at these signature drinks these dudes are making at the barista competitions with all of the off the wall but pure ingredients. Why is that praised and adding a little honey or sugar is looked down upon? If the flavors work, they work. Who are we to tell people how they should enjoy their beverage? What's wrong with putting flavors together that work? I think steak is best just rubbed with some olive oil and salt and pepper but will I turn down a steak marinated in a good chimichurri? Nope. I wouldn't drink a honey latte every day but if I was offered one and the mood struck me, if it was made with care, I wouldn't turn one down either just in the name of keeping it real. Flavor shots are another thing all together. Those are bastardizing a good product and I can turn 'em down. But, again if a person likes flavor shots with their coffee who are any of us to tell them they are wrong? Anyways, that's just my opinion for whatever that's worth. :-) Tommy, by the way I'll be in Portland next week so I may have to add you to the long list of coffee shops to visit while I'm in town.
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NO worry i know that . i use strait callebault chocolate fo my mocha , i use and of our home made gelato for my ice cap and my affogato . I been in restaurant business for over 15 years and i never and never will serve anything that i am not 100% proud ove
zack burnett said:Oliver, good for you. Seriously. However, not everyone is able to or wants to take this approach. Personally I think coffee is best enjoyed straight-up. But you can make some pretty damn good drinks with more ingredients than just coffee and water or milk. Look at these signature drinks these dudes are making at the barista competitions with all of the off the wall but pure ingredients. Why is that praised and adding a little honey or sugar is looked down upon? If the flavors work, they work. Who are we to tell people how they should enjoy their beverage? What's wrong with putting flavors together that work? I think steak is best just rubbed with some olive oil and salt and pepper but will I turn down a steak marinated in a good chimichurri? Nope. I wouldn't drink a honey latte every day but if I was offered one and the mood struck me, if it was made with care, I wouldn't turn one down either just in the name of keeping it real. Flavor shots are another thing all together. Those are bastardizing a good product and I can turn 'em down. But, again if a person likes flavor shots with their coffee who are any of us to tell them they are wrong? Anyways, that's just my opinion for whatever that's worth. :-)
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O but my main point on that it that is not a macchiato but a honey latte. macchiato is not a 16 oz drink
zack burnett said:Oliver, good for you. Seriously. However, not everyone is able to or wants to take this approach. Personally I think coffee is best enjoyed straight-up. But you can make some pretty damn good drinks with more ingredients than just coffee and water or milk. Look at these signature drinks these dudes are making at the barista competitions with all of the off the wall but pure ingredients. Why is that praised and adding a little honey or sugar is looked down upon? If the flavors work, they work. Who are we to tell people how they should enjoy their beverage? What's wrong with putting flavors together that work? I think steak is best just rubbed with some olive oil and salt and pepper but will I turn down a steak marinated in a good chimichurri? Nope. I wouldn't drink a honey latte every day but if I was offered one and the mood struck me, if it was made with care, I wouldn't turn one down either just in the name of keeping it real. Flavor shots are another thing all together. Those are bastardizing a good product and I can turn 'em down. But, again if a person likes flavor shots with their coffee who are any of us to tell them they are wrong? Anyways, that's just my opinion for whatever that's worth. :-)
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Dude that all sounds delicious Oliver. That's what I'm trying to get at, serving up quality products that you can stand behind. I think that's what all of us on this site are aiming to do.
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Everybody has their taste, I personally don't like drinks with such high sweetness, such concentration of milk that you barelly can't taste any coffee. A good Honey is cool though used correctly: I think I would enjoy this drink as 1 part dark/medium roasted Indonesian or Indian SO espresso and one part foamed milk and then just a little drip of honey.
Of course I didn't mean eveyone should have a menu that suit MY taste, what what I meant is: most people "in the industry" try/taste so many drinks everyday to diall in grinders, make checks etc that one get tired and bloated of all foamed milk. Most people that I know that work with coffee does not take sugar in their coffee, try to avoid coffee with milk, so to offer this drink as an "industryspecial" is misunderstanding your customer.
Zack: I am lucky to live in a part of the world where syrups are not used in any quality coffeebars. when walking into some US outlets (non 3rd wave) I sometimes wonder if the typical US customer like coffee or if they only need a sugar syrup/cafeine fix?
I don't know if I should get sad or mad when reading Barista Magazine, half of the ads are for SYRUPS? and in almost every issue there is some "news" about some the new taste syrup?
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That drink you describe sounds more my taste as well. I think I'll try that one in a little. :) I think you are right that the vast majority of americans just want a sugar/caffeine fix. It truly is sickening. Extra, Extra read all about it: new sticky bun mocha fudge cinnamon twist out now! hehe.
Oscar Nyman said:Everybody has their taste, I personally don't like drinks with such high sweetness, such concentration of milk that you barelly can't taste any coffee. A good Honey is cool though used correctly: I think I would enjoy this drink as 1 part dark/medium roasted Indonesian or Indian SO espresso and one part foamed milk and then just a little drip of honey.
Of course I didn't mean eveyone should have a menu that suit MY taste, what what I meant is: most people "in the industry" try/taste so many drinks everyday to diall in grinders, make checks etc that one get tired and bloated of all foamed milk. Most people that I know that work with coffee does not take sugar in their coffee, try to avoid coffee with milk, so to offer this drink as an "industryspecial" is misunderstanding your customer.
Zack: I am lucky to live in a part of the world where syrups are not used in any quality coffeebars. when walking into some US outlets (non 3rd wave) I sometimes wonder if the typical US customer like coffee or if they only need a sugar syrup/cafeine fix?
I don't know if I should get sad or mad when reading Barista Magazine, half of the ads are for SYRUPS? and in almost every issue there is some "news" about some the new taste syrup?
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Permalink Reply by Nancy Gebralter on
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Some of the replies in here seem so snobby to me. :(
I've yet to understand the hatred for milky drinks with some people. As long as you have a good straight espresso shot, why is it bad to have specialty drinks, as well? You don't see bartenders saying "I will never flavor my vodka because it takes away from the taste" or restaurants saying "I won't ever add seasoning to my soup because it detracts from the vegetables I make it with.". Coffee shops can have a vast menu just like any other food service and it doesn't have to take away from anything.
Think about it this way, you are building drinks for your customers much like Subway builds sandwiches. It's fun and exciting to taste a variety of things with the coffee, hence the love for various syrups. You're taking a base and building an experience, not just a taste. Hell, I add chili pepper into one of my mochas and people love it.
Granted, I agree with the above drink not really being a macchiato. But it still sounds pretty tasty. :)
We're all here to build and learn new things in the industry, so it really is a bummer to me that so many people put down us Americans for enjoying syrups. sweeteners and milk. We're a fat-loving country, that's our culture. Everyone has their own way of doing something, but that doesn't mean it's the wrong way.
I'm blabbing, now.
Everyone hug.
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Permalink Reply by Brady on
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OK... I'll bite.
"Macchiato is an Italian word, meaning "marked" or "stained"." It is an adjective, not a drink.
Espresso Macchiato is, therefore, espresso that has been marked or stained, generally with milk. Caffe' Macchiato = same thing.
Latte Macchiato would be latte (milk) stained with espresso... generally a cup of steamed milk with a shot dropped in after the fact, making a mark.
Carmel Macchiato is a Starbucks creation. Perhaps originally a latte macchiato that had been sweetened, then marked with caramel, but now more like a sweet latte with whip and drizzle.
It seems like any of these drinks could be legitimately used as the basis for the OP's honey macchiato. Come on, guys... if you're going to get up on the soapbox, at least get your facts straight before you do.
PS... one of our baristas has been working on a honey latte for a while. Her latest incarnation is a wonderful expression of espresso, milk, and honey. Good drink.
Tommy, any reason you chose not to put honey in the drink instead of just on the drink?
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