ESPRESSO ZERO / LAB_04

Name: ESPRESSO ZERO
Yield: 1 serving
Ingredients: 80 ml V60 Coffee (medium roast, 1:15); 25 ml Coffee Cordial (house-made); 10 ml Dark Chocolate Syrup; 10 ml Black Tea Reduction (Assam); 30 ml Velvet Blunt Foam Base; 2 dashes Saline Solution 10%

Signature Ready

Non-alcoholic coffee signature — structură, textură, amăreală controlată.

Advanced 2–3 min 1 serving 2026-01-15

#coffee #low-avb #texture #ripple #signature

Concept Brief

Espresso Martini reinterpretat fără alcool, construit pe V60, cacao și ceai negru. Focus pe spumă stabilă pentru Ripple.

Ingredients

80 ml V60 Coffee (medium roast, 1:15)
25 ml Coffee Cordial (house-made)
10 ml Dark Chocolate Syrup
10 ml Black Tea Reduction (Assam)
30 ml Velvet Blunt Foam Base
2 dashes Saline Solution 10%

Build & Technique

Brew V60 fresh, cool to 60–65°C
Add all liquids to shaker
Shake hard 12–15 sec
Fine strain into coupe (150 ml)
Add foam layer 8–10 mm
Apply Ripple print immediately

Sensory Profile

Aroma roasted coffee, cacao
Taste bitter-sweet, dry
Texture creamy foam
Finish long, coffee-forward

Serving

Glass Coupe
Volume 140–150 ml
Garnish Ripple Print

Lab Notes

Ceaiul adaugă adâncime fără extra zahăr

Spumă optimă pentru Ripple: 8–10 mm

Final Presentation

ESPRESSO ZERO cocktail — ESPRESSO ZERO — Signature presentation