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Honey'ed Espresso
Honey'ed Espresso
Posted January 22, 2006 3:20pm
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A most excellent beverage, partially based on Bronwen Serna's 2004 USBC winning signature drink. Mine's pretty simple upon first look, but finding the right combination was quite difficult.

I bought about fifteen types of honey to find one that just went perfect with espresso. I went to Whole Foods, Gourmet Warehouse and other upper crust yuppie foodie places. I even bought varieties at Farmers Markets.

I spent about $100 on all these honeys over the last year or so. Almost all of them taste great. But also, almost all of them were "okay" in espresso, but not "great".

Then I happened upon a rare Hawaiian organic white honey, from Volcano Island Honey. The honey is produced with the help of a single grove of kiawe trees and the resulting honey has a very even sweetness mixed with a lot of tropical fruit nuances. And it is a very pearl white when semi-solid, and cloudy white when liquid.

In espresso, it rocks.

The technique for making it perfect is thus: One heaping demitasse spoon (probably less than a teaspoon) of the honey, dripped into a preheated cup. Sit the cup in a bath of boiled water, so the honey melts. Prep your shot - I pull a very short double - about 45-55ml. Brew the shot right into the cup on top of the honey. They won't mix, even though the honey is melted, so place the cup on a saucer, and stir with the demitasse spoon you used to dish out the honey. Drink. Mmmmmmmm.

FYI, Bronwen's drink was call Sweetness, then citron sweetness. Originally it was another specially sourced honey in the bottom of an espresso cup, shot built, then frothed milk added. Later on, she added a lemony-orange flavour to it. I'm not sure if she got a lemon flavoured honey, or just added lemon and orange zest.




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