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Welcome to the latest episode of Coffee Sprudgecast, the podcast from the founders of Sprudge. This week, we’re delving into the hottest fresh item at World of Coffee San Diego, a food item that amazed and dazzled attendees in equal measure.
We are talking about, of course Latte soup. Please note that this is not a caffè latte soup. No espresso – we’re talking about a chewy, micro-foamed milk-based soup. Soup Latte debuted at World of Coffee, sampling three of the five flavors: Broccoli Cheddar, Coconut Curry, and Truffle Mushroom. The product was invented by Rio Miura, one of the co-founders of the global chai juggernaut David Rio. Miura is the innovative director of Soup Latte and we had the opportunity to interview her on the floor about this inventive product that has the potential to define a fresh food category.
Elsewhere on the show, we enjoyed our latest edition of the Coffee Sprudgecast “Mocha Moment” presented by Ghirardelligiving mint mocha a chance to shine here in tardy spring. As a spring and summer staple, peppermint is so why should peppermint mocha be tossed into the drawer as a winter treat? We say no! More! Drink Peppermint Mochas with us all year round, thunderous and proud, let’s have a parade even in July.
We used for construction 8th & Roast’s Sunflower Mix as our espresso base, Pistachio milk from the Pacific Food Barista series, Ghirardelli Sweet ground dark chocolate and cocoa powderand homemade mint syrup.
Mint mocha
Mint syrup
1 cup of sugar
1 cup of heated water
1 teaspoon of peppermint extract
Pour one cup of sugar into an ovenproof dish. Add sugar to boiling water and stir until it dissolves. Add a teaspoon of peppermint extract.
Construction
1 shot of 8th & Roast Sunflower espresso
1 tablespoon Ghirardelli Sweet ground dim chocolate and cocoa powder
8 oz Pacific Foods Barista Series Pistachio Milk
1 teaspoon of mint syrup
Add chocolate to the bottom of the drinking vessel. Pour in the espresso and stir until well blended. Add mint syrup. Pour in the frothed milk. Garnish with fresh mint.
Show notes
On the show, Jordan Michelman brings us a fresh chef Coffee from Gilly Brew Bar comes from the World of Coffee. They were brewed in Aeropress XL (so huge!) reverse method (scary!) and enjoyed in Two-way cups with slow pouring. The coffee had stunning fruit and flowers and we are delighted that Gilly has entered the roastery arena. We will observe this space.
In the podcast, we shout out two California coffee legends: Tony Serrano AND Kenneth Davids.
Have a question for Sprudgecast? Honk your horn at 1-855-SPRUDGE or text us.
Listen to the full episode here:
