Forest Matcha
A refined balance of stone fruit brightness, espresso depth, and Pacific Barista Series Almond silkiness. The recipe was developed by Lem Butler, longtime specialty coffee professional and 2016 U.S. Barista Champion.
Ingredients
  • 2shots Espresso (ideally a fruity or chocolatey single origin)
  • 100 ml milk, 150g peaches Almond cold foam
  • 1tsp (adjust to taste) honey
  • Dusting Light dusting of ground cinnamon
Almond Cold Foam
  • 100ml unsweetened almond milk (cold)
  • 150g canned peaches with syrup
Instructions
  1. Make the almond cold foam. In a blender, combine all ingredients. Blend until smooth. Strain into a whipped cream charger. Charge with N₂O (2–3 cartridges as needed) until a velvety, cloudlike foam forms.
  2. Pull two fresh espresso shots.
  3. In a cocktail shaker, combine espresso and honey.
  4. Add a few cubes of ice and shake vigorously, in the style of a classic shakerato.
  5. Strain into a highball glass filled with fresh ice, leaving 2 inches at the top.
  6. Crown with the almond cold foam.
  7. Finish with a delicate dusting of cinnamon over half the foam, creating both visual contrast and aromatic intrigue.