- Coffee
- 18 g
Tonic with ice and an espresso that floats on top. Bitter, bubbling and surprisingly refreshing.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialCafetera espressoAgua a 9 bares de presión a través de café fino y prensado. Aquí tienes los tipos de máquina, de la palanca a la doble caldera.€150–3500approx.
- RecommendedMolinillo para espressoMolinillo eléctrico de muelas con ajuste muy fino, pensado para el espresso. Importa más que la propia máquina.€150–700approx.
No Cafetera espresso? This works too
- Espresso portátil€130–350Aparatos manuales y compactos, tipo Picopresso o Flair, que alcanzan la presión del espresso sin electricidad. Para viajar o para empezar.
- Cafetera italiana (moka)€20–60La cafetera de fogón de toda la vida: el vapor empuja el agua a través del café. Intensa, con cuerpo y muy barata.
- AeroPress€35–55Un cilindro de plástico con émbolo: inmersión y una presión suave. Versátil, resistente y casi irrompible. Ideal para viajar.
Method
Fill a high glass with ice and pour 150 ml of very cold tonic.
Prepare a double espresso of 40-50 ml ("Espresso" recipe) in a jar.
Sell it slowly on the tonic, better on the back of a spoon, so it stays floating.
If you throw it out, the tonic goes up and overboard.
Decorate with an orange slice or a rosemary strip and serve without removal.
Tips and warnings
It is said that he was born in 2007 as an improvisation at a staff party in Oslo, and that same year he appeared in the letter of Koppi, in Helsingborg, Sweden, as "Kaffe & Tonic." The fruity espresses of clear tweets go better than the very dark.
One last thing
Bitter bubbles, fruity espresso and a layer that is happy to look. Shall we have a kopfi?