Hot & Cold Coffee - The Secrets of Fine Dining
Learn how to make a Hot & Cold Coffee, in one glass, with professional chef, culinary instructor and food content creator Natalia Rudakova.
Ingredients
- 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
Instructions
- 1
To make the hot cappuccino: Blend all the dry ingredients into the coffee.
- 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
Warm up the mix to 90C.Pour the coffee mix into a squeeze bottle and keep in a thermo-controlled bath until needed.
- 4
Once ready for the assembly,froth the milk with a coffee machine frother.
- 5
To make the cold frappe: Blend all the dry ingredients into the coffee.
- 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
Pour in a squeeze bottle and refrigerate until assembly.
- 8
Meanwhile,pour the cream into a culinary siphon,charge with an N2O charger and refrigerate.
- 9
To assemble the hot & cold coffee: Take a glass and place a tight divider inside.
- 10
Simultaneously pour hot and cold coffees into the glass. Top each coffee with hot milk froth and cold cream.
- 11
Remove the divider and sip immediately.
Cook it from the original
This recipe comes from finedininglovers.asia. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on finedininglovers.asia