Light and Airy Peach Coffee Float
2010 Northeast Regional Barista Champion Danielle Glasky of Café Grumpy – Brooklyn, NY
Adapted by StarChefs.com
Yield: 1 Drink
Cold-Brewed Coffee Foam:
5 pounds coarse ground coffee
½ cup cream
1 ounce soda water
½ ounce peach syrup
Double shot espresso
For the Cold-Brewed Coffee Foam:
Cold brew the coffee by steeping the ground coffee in 3 liters of cold water for 12 to 24 hours. Combine ½ cup of the cold-brewed coffee with the cream and pour the mixture into an iSi Half-Pint Gourmet Whip. Charge with 1 iSi cream charger.
For the Peach Soda:
Create the soda water using 1 charger and the iSi Soda Siphon. Add the espresso to the peach syrup. Add the carbonated soda water.
To Assemble and Serve:
Top the peach soda and espresso with the foam. Serve immediately.