Taveller not only refers to the origin of coffe, but also to the distillates from different countries that shape this aperitif. Ending in Spain by the hand of licor 43.
Origen of the barista, Chile.

Ingredients

• 35 Ml. Licor 43 Original
• 80 Ml. Coffe, From Honduras ( honey),V60
• 30 Ml. Italian Bitter
• 35 Ml. Calvados

Method

Cocktail Preparation

• We will need a mixing glass with ice to chill our aperitif.
• We will put 35 ml Licor43.
• We will use 80 ml of our coffee extracted in V60, previously cooled.
• We will put 30 ml of Italian bitter
• We will 35 ml of Calvados liqueur.
• With all the ingredients in our mixing glass, we cool down.
• We prepare our old fashioned glass and serve
• Decorate with a garnish of dried apple.
• Last step, enjoy this Aperitif

Coffee Preparation

• We will use a specialty coffee from Honduras, Macala 87 points, 1600m, medium roast, honey process, varietal Catuai
• Tasting notes: mango, apple and vanilla in cold cocoa
• We will use a V60 with an extraction ratio of 1:15. 92ºC
• We will use 20 g of coffee to make a correct extraction. 20g x15ml 300ml
• With a coarser grind than usual. similar to the French press, to extract the sweet notes of the coffee.
• We will use 5 pours, 4:6 method, explained in the pictures. We seek to extract the sweet notes of this coffee (honey process)
• This coffee with sweet notes of fruit and vanilla together with this extraction combines perfectly with licor43