- Coffee
- 18 g
A soft latte sweetened with pistachio cream and crowned with chopped pistachios. The pistachio cream came from Italy and conquered cafés, cruasans and networks.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.
- RecommendedMilk spumerMilk spuma without espresso machine: with a hand-to-battery mixer or an electric pitcher that heats and beats at the same time.€10–100approx.
- RecommendedMilk jarThe steel pitcher with peak to vaporize and texturize the milk. It helps you get microfoam and draw in the cup.€10–30approx.
No Espresso coffee maker? This works too
- Italian coffee maker (moka)€20–60The life-long stove coffee maker: the steam pushes the water through the coffee. Intense, with body and very cheap.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
Method
Put the pistachio cream in the bottom of the bowl.
Prepare a double espresso ("Espresso" recipe) on top and remove until the cream dissolves.
Heat and foam the milk up to about 60 ° C and pour it over the coffee.
Decorate with the chopped pistachios.
Tips and warnings
- Contains nuts (pistachio) and, in most commercial creams, milk.
- Cold: pistachio cream and spresso smoothies, cold milk and ice.
One last thing
Pistachio green and cloud foam: a whim of the good. If you want more whims like that, the ko- fi is our pistachio.