Creating a Winter Menu for a Coffee Shop скачать в хорошем качестве

Creating a Winter Menu for a Coffee Shop

I set out to build the perfect winter coffee shop menu from scratch — testing syrups, dialing drinks, and keeping it honest when ideas don’t pan out. You’ll see the full journey: a Korean fruit cheong with pears (and why it flopped in coffee), a juniper latte that needed way more berries, and two absolute winners you can make at home right now. What’s inside: Pear cheong experiment: control, rosemary, sage, cardamom — why pear tastes like “generic sweetener” in espresso and milk, and what might fix it (puree, lighter sugar). Rosemary Vanilla syrup: bright, woodsy, floral, rounded with vanilla. My go-to winter syrup. Gingerbread syrup: fresh ginger + real molasses + whole spices. Dark, layered, cookie-in-a-cup good. Spiced Cranberry syrup: for an Americano spritzer (don’t use milk; it will curdle). Juniper syrup: woodsy, piny — how to get the flavor to show up (hint: double the berries). Final Menu reveal: three crowd-pleasers with clear vibes. Final Winter Menu: 1. Rosemary Vanilla Latte (hot or iced) — herbal, floral, clean. 2. Gingerbread Latte (hot or iced) — dark molasses, fresh ginger, warm spice. 3. Cranberry Orange Americano Spritzer — bright, citrusy, spiced, bubbly. Syrup notes: Always salt your simple syrups; it pops flavor. Add sugar after steeping to avoid cooked sugar notes (unless you want them — like gingerbread). For fruit: a cold cheong keeps flavors crisp; heat can “cook” brightness away. Hashtags: #wintercoffee #latte #syrup #gingerbreadlatte #rosemaryvanilla #cranberryspritzer #homebarista