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Welcome to the latest episode of the Coffee Sprudgecast, a podcast from the founders of Sprudge. This week we’re diving into the hottest new product at World of Coffee San Diego, a comestible that baffled and dazzled attendees in equal measure.
We’re talking, of course, about Soup Latte. Not a soup caffè latte, mind you. No espresso involved—we’re talking a chuggable micro-foamed milk-based soup. Soup Latte debuted at World of Coffee sampling three of their five flavors: Broccoli Cheddar, Coconut Curry, and Truffle Mushroom. The product was dreamed up by Rio Miura, one of the co-founders of global chai juggernaut David Rio. Miura serves as Creative Director for Soup Latte and we had an opportunity to interview her on the floor about this innovative new product that might carve out a new comestible category.
Elsewhere on the show, we enjoyed our latest edition of the Coffee Sprudgecast “Mocha Moment” presented by Ghirardelli, by giving the Peppermint Mocha a chance to shine here in late Spring. As a spring/summer agricultural product, peppermint is in season. So why should a peppermint mocha get filed away as a winter treat? We say no! More! Drink Peppermint Mochas year round with us, loud and proud, let’s have a parade in July, even.
For the build, we used 8th & Roast’s Sunflower Blend as our espresso base, Pacific Food Barista Series Pistachio Milk, Ghirardelli Sweet Ground Dark Chocolate & Cocoa Powder, and a homemade peppermint syrup.
Peppermint Mocha
Peppermint Syrup
1 cup sugar
1 cup hot water
1 tsp peppermint extract
Add one cup sugar to heat-proof vessel. Add boiling water to sugar and stir until dissolved. Add a teaspoon of peppermint extract.
The Build
1 espresso shot of 8th & Roast Sunflower Blend
1 tbsp Ghirardelli Sweet Ground Dark Chocolate & Cocoa powder
8oz Pacific Foods Barista Series Pistachio Milk
1 tsp peppermint syrup
Add chocolate to bottom of drinking vessel. Pour espresso in and stir until well mixed. Add peppermint syrup. Pour steamed milk. Garnish with fresh peppermint.
Show Notes
On the show, Jordan Michelman brings us a fresh cook of Gilly Brew Bar coffee sourced at World of Coffee. It was brewed in an AeroPress XL (so big!) using the inverted method (terrifying!) and enjoyed in the Slow Pour Supply Two-Way cups. The coffee had lovely fruits and florals and we’re delighted that Gilly has entered the roasting arena. We’ll be watching this space.
We shout out two California coffee legends on the podcast: Tony Serrano and Kenneth Davids.
Do you have a question for the Sprudgecast? Jump on the horn at 1-855-SPRUDGE or drop us a line.
This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.
Listen to the whole episode right here:
This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, and La Marzocco.
