Café quente e frio: os segredos da alta gastronomia

Ingredientes

• Coffee: 200g Brewed fresh black coffee
• Gellan: 0.14g Gellan Gum Low Acyl
• Sodium citrate: 0.14g
• Lactic acid: 0.24g
• Calcium lactate: 0.06g
• Cream: 100g
• Coffee: 200g Brewed fresh black coffee
• Gellan: 0.14g Gellan Gum Low Acyl
• Sodium citrate: 0.14g
• Lactic acid: 0.8g
• Calcium lactate: 0.06g
• Cream: 100g Cream

Modo de preparo

1. 1

   To make the hot cappuccino: Blend all the dry ingredients into the coffee.

2. 2

   Bring the mix to simmer to fully hydrate and activate all the ingredients.Then,cool down the mix,and refrigerate overnight.Finally,strain the mix through the cheesecloth.

3. 3

   Warm up the mix to 90C.Pour the coffee mix into a squeeze bottle and keep in a thermo-controlled bath until needed.

4. 4

   Once ready for the assembly,froth the milk with a coffee machine frother.

5. 5

   To make the cold frappe: Blend all the dry ingredients into the coffee.

6. 6

   Bring the mix to simmer to fully hydrate and activate all the ingredients then cool down the mix,and refrigerate overnight.Strain the mix through the cheesecloth.

7. 7

   Pour in a squeeze bottle and refrigerate until assembly.

8. 8

   Meanwhile,pour the cream into a culinary siphon,charge with an N2O charger and refrigerate.

9. 9

   To assemble the hot & cold coffee: Take a glass and place a tight divider inside.

10. 10

    Simultaneously pour hot and cold coffees into the glass. Top each coffee with hot milk froth and cold cream.

11. 11

    Remove the divider and sip immediately.