Welcome to the most recent episode of the Espresso Sprudgecast, a podcast from the founders of Sprudge. This week we’re diving into the most well liked new product at World of Espresso San Diego, a comestible that baffled and dazzled attendees in equal measure.

We’re speaking, in fact, about Soup Latte. Not a soup caffè latte, thoughts you. No espresso concerned—we’re speaking a chuggable micro-foamed milk-based soup. Soup Latte debuted at World of Espresso sampling three of their 5 flavors: Broccoli Cheddar, Coconut Curry, and Truffle Mushroom. The product was dreamed up by Rio Miura, one of many co-founders of worldwide chai juggernaut David Rio. Miura serves as Inventive Director for Soup Latte and we had a chance to interview her on the ground about this revolutionary new product that may carve out a brand new comestible class.

Elsewhere on the present, we loved our newest version of the Espresso Sprudgecast “Mocha Second” offered by Ghirardelli, by giving the Peppermint Mocha an opportunity to shine right here in late Spring. As a spring/summer season agricultural product, peppermint is in season. So why ought to a peppermint mocha get filed away as a winter deal with? We are saying no! Extra! Drink Peppermint Mochas yr spherical with us, loud and proud, let’s have a parade in July, even.

For the construct, we used eighth & Roast’s Sunflower Mix as our espresso base, Pacific Meals Barista Sequence Pistachio Milk, Ghirardelli Candy Floor Darkish Chocolate & Cocoa Powder, and a do-it-yourself peppermint syrup.

Peppermint Mocha

Peppermint Syrup

1 cup sugar
1 cup sizzling water
1 tsp peppermint extract

Add one cup sugar to heat-proof vessel. Add boiling water to sugar and stir till dissolved. Add a teaspoon of peppermint extract.

The Construct

1 espresso shot of eighth & Roast Sunflower Mix
1 tbsp Ghirardelli Candy Floor Darkish Chocolate & Cocoa powder
8oz Pacific Meals Barista Sequence Pistachio Milk
1 tsp peppermint syrup

Add chocolate to backside of consuming vessel. Pour espresso in and stir till effectively blended. Add peppermint syrup. Pour steamed milk. Garnish with recent peppermint.

Present Notes

On the present, Jordan Michelman brings us a recent cook dinner of Gilly Brew Bar espresso sourced at World of Espresso. It was brewed in an AeroPress XL (so massive!) utilizing the inverted methodology (terrifying!) and loved within the Gradual Pour Provide Two-Manner cups. The espresso had pretty fruits and florals and we’re delighted that Gilly has entered  the roasting enviornment. We’ll be watching this area.

We shout out two California espresso legends on the podcast: Tony Serrano and Kenneth Davids.

Do you will have a query for the Sprudgecast? Bounce on the horn at 1-855-SPRUDGE or drop us a line.

This episode of the Espresso Sprudgecast is sponsored by DONA, Pacific Barista Sequence, and La Marzocco.

Hearken to the entire episode proper right here:

This episode of the Espresso Sprudgecast is sponsored by DONA, Pacific Barista Sequence, and La Marzocco.