Pandan, durian, and keenness fruit are among the many Southeast Asian flavors gracing espresso store menus this summer time.
BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE
Featured photograph courtesy of Anakula Espresso
These days, the “fourth wave” of espresso has been on my thoughts—however what precisely does that time period imply? Most outline the fourth wave as encompassing extra of a DIY method to espresso: the amalgamation of TikTok recipe developments and a rising group of residence baristas who obtained their begin through the pandemic. To me, the fourth wave is primarily about having a much less inflexible and extra enjoyable method to espresso; it’s a part the place there’s ample room for creativity, and recipe creators are inspired to deliver their distinctive personalities and cultures into their drinks.
Embracing Southeast Asian Taste
Once I was first coaching as a barista again in 2016, the entire focus was on creating exactly dialed-in, Italian-style espresso drinks; by no means did I feel that a few of the hottest espresso retailers in my metropolis would at some point be slinging ube lattes, pandan chilly brews, and different drinks infused with the flavors of my childhood. However voila, right here we’re—and the record of POC-owned espresso retailers with thrilling drinks is constant to develop! For now, we’re specializing in Southeast Asian-owned retailers and the way they’re incorporating Southeast Asian flavors—new to some, long-beloved by others—into their summer time menus.
Not As Bitter — Durian Latte
Although Not As Bitter is a newcomer to New York Metropolis’s East Village, the store is already making waves amongst town’s café goers with its artistic drinks, together with the durian latte. With its robust, distinct scent, durian has a little bit of a controversial repute. However the delicate, custard-like fruit is a delicacy in lots of components of Southeast Asia, and it makes for a deliciously creamy, naturally candy addition to espresso.
Nam Espresso — Pandan Latte + Coconut Ube Latte
Nam Espresso is the primary café in Los Angeles devoted completely to Vietnamese espresso, serving up classics like cà phê sua dá (Vietnamese iced espresso) and cà phê trung (egg espresso). Proprietor and roaster Vince Nguyen cites his household’s hometown of Pleiku, Vietnam, as a giant supply of inspiration.
Within the store’s pandan latte, recent pandan leaves deliver a recent, subtly grassy aroma to espresso brewed on a Phin filter—a conventional Vietnamese espresso maker. The coconut ube latte is refreshing but decadent, dressed with a house-made coconut and ube (Filipino purple yam) drizzle.
Anakula Espresso — ’Maria’ Ardour Fruit Tea
Tart and refreshing, Anakula Espresso’s “Maria” (an iced ardour fruit tea) is bursting with vibrant, citrusy taste—the right method to beat the Manila warmth. Situated within the Las Piñas neighborhood near Manila, Anakula focuses on sourcing Philippine-grown espresso (notably providing espresso from close by Mount Apo) and highlighting basic Filipino flavors like ube and bibingka (Filipino coconut cake).
“Right here at Anakula, we’re all about crafting merchandise that encourage satisfaction and management,” the café shares. “We serve merchandise that join deeply with Filipino tradition, each in historical past and on a regular basis lives. By way of our merchandise, we share the Philippines’ wealthy custom.”
Keep tuned for half two of this text collection, the place we’ll showcase much more specialty-coffee retailers bringing Southeast Asian flavors to their summer time menus.
ABOUT THE AUTHOR
Emily Pleasure Meneses (she/they) is a author and musician primarily based in Los Angeles. Her hobbies embody foraging, cortados, classic synths, and connecting along with her Filipino roots by way of music, artwork, meals, and beverage.
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