Recipe
Purple Matcha Latte

Recipe in collaboration with barista Ji Hyeon Lee @12knotscoffee

INGREDIENTS

    – Ice cubes 🧊 140g

    – milk 120g

    – matcha base 40g (matcha powder 20g + water 20g)

    – purple cream 67g (sweet potato powder 7g + cream 60g)

PREPARATION
1.

Make the matcha base

    • Mix 20 g matcha powder with 20 g water
2.

Make the purple cream

    • Combine 7 g sweet potato powder with 60 g cream and mix until well blended.
3.

Assemble the drink

    • Fill a cup with 140 g ice cubes.
    • Pour in 120 g milk.
    • Add the matcha base.
    • Top with the purple cream.

 




About the chef:
Jihyeon Lee

-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