Pacific Pistachi-Oat Matcha – Kay Cheon
Ingredients
  • 30g matcha
  • 15g 1:1 honey syrup
  • 90ml Barista Series Pistachio
Black sesame oat foam (see sub recipe)
  • 300ml Barista Series Oat
  • 25g simple syrup
  • 5g black sesame seeds, ground
  • Nitrogen chargers
Instructions
  1. Prepare matcha using 2 grams matcha powder, 28g filtered water at 160 F.
  2. Add matcha to a small shaker tin.
  3. Add honey syrup and Barista Series Pistachio, add ice to large shaker tin
  4. Combine and shake to aerate and chill, strain and serve over fresh ice into beverage vessel.
  5. Leave room in vessel for desired amount of oat foam.
  6. Top vessel with black sesame oat foam, and garnish with sprinkle of black sesame seeds on top of foam.
Black sesame oat foam
  1. Add Barista Series Oat, simple syrup, and ground black sesame seeds into whipping siphon.
  2. Seal and shake to incorporate, then charge with two nitrogen chargers. Consistency should be like whipped cream.
  3. Dispense from siphon using spout.