Can I make Pear into a Latte? скачать в хорошем качестве

Can I make Pear into a Latte?

I set out to make pear shine in espresso—no stove, just Korean cheong (fruit + equal sugar) for a crisp, natural syrup. Four variations: plain pear, rosemary, sage, and cardamom. After a couple days, they syruped beautifully… but in the cup, pear mostly read as “sweet,” not “pear.” The iced shaken espresso was refreshing but faint; sparkling water buried it; the latte let cardamom through while pear whispered. Conclusion: pear is too delicate for syrup-forward coffee, at least this way. What I tried: Pear cheong (equal parts chopped pear + sugar), split into four: control, rosemary, sage, cardamom. Iced shaken espresso with 1–1.5 oz syrup. Sparkling test. Hot latte with pear-cardamom. Takeaways: Pear oxidizes; still fine, but flavor stays shy. Herbs should be minimal—sage was nicest, rosemary okay, cardamom vivid. If I chase this again: pear puree, less sugar (0.25–0.5 oz), or a pear-forward single origin that already leans “perry.” If you’ve cracked pear + coffee, drop your method. I’m not done experimenting—just older, wiser, and a little stickier.