How to enjoy the Gran Barista

Characteristics
How to enjoy the Gran Barista
Some ways to enjoy the Gran Barista
Cappuccino Crème Brûlée
Ingredients
Steps
Espresso tonic with pink grapefruit
Ingredients
Steps
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Each of our "signature" espresso blends has unique characteristics that make them deliciously different. From various regions, they are distinguished by their intensity, bitterness and their own tasting notes. Their uniqueness invites us to savour them in a specific way to appreciate all their richness. Today, we're answering the question: "How do you enjoy the Gran Barista?" Here we go!

Characteristics

🌍 Highlighted origin: Guatemala
🔥 Roast: medium-dark
🌸 Tasting notes: Caramel and bright

The Gran Barista is one of our "signature" espresso blends and the second blend we have developed at Barista. Sourced mainly from Guatemala and of medium-dark roast, it offers a rich and complex flavor profile. This blend is distinguished by its aromas of brown sugar, with nuances of panela and brown sugar. Those with more advanced palates will also be able to appreciate a subtle touch of caramelized orange.

How to enjoy the Gran Barista

For those who want to appreciate the Gran Barista at its full value, espresso remains the best way to enjoy it. In this way, its bright side is fully detected, as well as its caramelized notes.

If you prefer less intense drinks, the Gran Barista turns into a delight when prepared as a cappuccino. Its caramelized side perfectly matches the creaminess of this beverage, as well as its milk foam; in short, it's a delight!

Some ways to enjoy the Gran Barista

Cappuccino Crème Brûlée

Ingredients

1 double shot of espresso
Milk or plant-based drink of your choice
White sugar

Steps

Prepare your cappuccino.
On the dense foam of the cappuccino, sprinkle a good teaspoon of white sugar.
Light the torch and caramelize the sugar on the foam for the first time.
When the sugar has caramelized, sprinkle a second layer of sugar on top of the first.
Caramelize this second layer of sugar to obtain a layer of hard sugar like that of a crème brûlée.
Using a spoon, break up the sugar layer and mix everything with the coffee.