Kaffee Quattro Kaffee Quattro Built upon a solid foundation of sweet chocolate, this sublime architectural coffee rises to a peak of milky sweet froth. 5

Kaffee Quattro

Built upon a solid foundation of sweet chocolate, this sublime architectural coffee rises to a peak of milky sweet froth.

Preparation

  • Poor the chocolate syrup in the glass.
  • Poor the caramel syrup on it.
  • Fill half the glass with icecubes and carefully poor 30ml / 1 oz milk on them.
  • Shake espresso Indriya from India with icecubes and poor it carefully into the glass.
  • Poor 20ml / 0.7 oz milk in the Aeroccino and create the milkfroth. 
  • Poor the milkfroth on top and decorate with some chocolate chips.   

Characteristics

Easy
Difficulty
Easy
Preparation
PT10M5 min.
Material
1 tall Recipe glass (350 ml / 12 oz)
1 Aeroccino or Steam nozzle
Origin
Switzerland

Ingredients

  • 2 capsules of Grand Cru Indriya from India
  • 50 ml / 1.8 oz of milk
  • 3 coffee spoons of chocolate syrup
  • 1 coffee spoon of caramel syrup
  • ice cubes
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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