Soy barista desarrollador de nuevas experiencias de sabor . Mi proposito es generar recuerdos y mostrar el caribe a traves de sabores y de la complejidad de nuestro café.

Ingredients

• 45 Ml. Licor 43 Original
• 45 Ml. Maracuya juice
• 45 Ml. Espresso
• 5 Ml. Bitter cocoa

Method

Cocktail Preparation

• Add all the ingredients to the shaker.
• Frost one side of the glass with cocoa.
• Shake with 5 ice cubes for about 18 seconds.
• Serve the mixture with a strainer in a balloon glass with ice.

Coffee Preparation

• Coffee used : caturra variety
• Extraction method : espresso
• Ground coffee used: 18 grams
• Liquid produced: 45 grams
• Water temperature: 90- 94 degrees
• Extraction time : 20 seconds