Espresso with honey
Related entries in Brewing tips, Recipes with CoffeeNow, here is something I have not tried: espresso with honey. Don’t know why I didn’t think of it before. I do like things sweet, after all.
Well, Coffee Kid Mark Prince did think of it. Seriously. Trying 15 types of honey to find the one that was perfect with espresso. His final choice: Volcano Island Honey.
Here is Mark’s recipe for the perfect honey espresso:
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.
Sounds amazing. Can’t wait to try it. Will need to figure out where in Vancouver I can get it done this way though :) Ideas?
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