While all very special episodes are all very special, there’s perhaps none more special than today’s very special episode of the Coffee Sprudgecast. Because on this episode, it’s all about milk brew.
Even though it’s served up cold, milk brew is HOT. In the summer we featured a new cafe that’s all about Milk Brew in Pasadena. And earlier in the week, we asked Sprudge Editor at Large Jenn Chen to give milk brew a shot. So naturally we decided to dedicate a whole podcast to this wild and wondrous brew.
We make milk brew with all kinds of milk: skim milk, two percent, whole, coconut, almond, oat and try it all to determine which milk brew out brews them all. Special thanks to Pacific Barista Series for the delicious cow’s milk alternatives.
For our Mocha Moment Presented by Ghirardelli Chocolate, we create a truly iconic mocha for the moment. The Caramel Flavored Coffee Coconut Milk Brew Mocha, using steamed Giant Coffee Caramel Theory Blend Coconut Milk Brew, Ghirardelli chocolate sauce, and Excelsior Coffee’s Excelsior Espresso Blend. The espresso was pulled out of the Sprudge HQ La Marzocco Linea Mini and MHW-3BOMBER espresso gear: their 58MM tamper, distributor, WDT Tool, and mat.
“It’s giving me the full spectrum of flavor,” says host Michelman.
This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, Baratza, noissue, and La Marzocco.
Listen to the whole episode right here:
This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, noissue, and La Marzocco.
