1/2 tbsp Molasses
1/4 tsp caramel
pinch ground ginger
1 ounce freshly brewed espresso
pinch ground cinnamon
1/2 cup steamed whole milk
Add molasses and caramel into wide brim demitasse
Sprinkle ground ginger
add espresso slowly to preserve crema
carefully pour steamed milk over velvet texture, creating latte art
Sherri Johns has been involved with the speciality coffee industry for 28 years. She began her career as a barista in San Francisco in 1976, and was recognized as that city's Champion Barista in 1982, 1983 and 1985. As owner/operator/chef of The Blue Note Cafe in San Francisco, she was recognized as serving the best cappuccino in North America by Travel & Leisure magazine. Sherri and her husband are partners in WholeCup Coffee Consulting, located in Portland, Oregon.
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