Recipe in collaboration with barista Ji Hyeon Lee @12knotscoffee
– Ice cubes – 150 g 🧊
– Syrup – 20 g
– Cold brew – 80 g
– Black sesame cream – 75 g (Black sesame paste – 15 g + Cream – 60 g)
Make the black sesame cream
Mix 15 g black sesame paste with 60 g cream until smooth.
Assemble the drink
Fill a cup with 150 g ice cubes.
Pour in 80 g cold brew.
Add 20 g syrup and mix well.
Top with the black sesame cream.
-CEO, Head Roaster, Head barista (12 Knots Coffee Roasters AB), Trollhättan, Sweden
-Q-Arabica Grader, CQI (Coffee Quality Institute), South Korea
-1st grade Brewing Master, KCA (Korean Coffee Association), South Korea
-1st grade Barista, KCA (Korean Coffee Association), South Korea
