ICED POUR OVER LATTE
INGREDIENTS:
YOSOY barista drink
Incapto coffee from Brazil, from the region of Minas Gerais, Fazendas estate.
Ice
Cocoa powder
PREPARATION (STEP BY STEP)
1. Fill the glass with 3 ice cubes
2. Emulsify 100 ml of vegetable drink with a frother. Generate approximately 50% foam.
3. Fill the glass with the vegetable drink and the foam.
4. Make 2 espressos of 40 ml
5. Gradually pour the 2 espressos into the side of the glass with a jug, avoiding breaking the foam.
6. Sprinkle the foam with cocoa.
7. Enjoy a good Iced Pour Over Latte, the ideal recipe for this heat!
