Notes from the Javamechanic
….So I was thinking the other day about the first time I was asked to create a drink, one for a promotion that was happening in December 1999. We were looking to celebrate the new Millennium, and the owner had acquired a case of Torani Syrup in the strangest flavor…root beer. She handed me the caseand said, “Here Steve….Make up a few drinks we can use this in.”, and walked away
Root Beer.
How on earth can I use; with good conscience, Root Beer flavor syrup in a coffee. Or anything… for that matter.
I set to work.
I have mentioned that I “dream” some of my drinks in my sleep, and I do. But there are many that I create using the many years experience that I have. Like a scientist, I test and create, until I hit upon the right combination. This was one of those times.
I tried a lot of combinations, and all of them were horrid. It was like there was no way in the world to combine Root Beer and espresso. It is a lot more than just throwing stuff into a cup and saying that’s it. It not only has to taste good, but be unique, and memorable in a good way. A taste that will have you coming back for more, something that you would tell others about.
I came in late one night to the shop, and worked as the crew baked for the next day. At the bar that night I hit upon what it was. It was all about proportion. The AMOUNT of flavor…I was so almost there, but I needed something else. Something that would take my taste buds on the journey from Root Beer to Espresso. A bridge, of sorts. That is when it happened. I used a touch of white chocolate. Not too much, not enough to make it a mocha, but enough to help with the uneven flavors I was working with.
The recipe was simple; I scoop of white chocolate to two pumps of Torani root beer syrup. Espresso, milk and whipped cream.
The Millennium Mocha.
We agreed to not let people know; at first, what was in the thing. We tried to make it fun and interactive. Some could tell right away, and others could not. We put it on the board as a special, and the next thing you know, we were selling out of them. Iced, Hot, Blended….we had a Root Beer Float Soda as a special also, and it did not perform as well as the root beer mocha.
It was then I realized that with proportion and bridging flavors; there were many untried combinations. That if I worked at it, and if I kept it sensible, I could make coffee go in a new direction. The Latte and Caramel Macchiato are called Seattle style drinks, since the flavored latte really came into its own in the Northwest, and I feel that this new incarnation of coffee, in a uniquely American style is where the action is! I think its fun to create, and to drink these subtly flavored drinks. I learned that fun is just as good as a classic and can become a new classic all the same.
We don’t offer the Millennium Mocha at Next Coffee, but I am sure it will show up some day, and if you are itching to try it, ask me next time you are in, and I will see what I can do.
….So I was thinking the other day about the first time I was asked to create a drink, one for a promotion that was happening in December 1999. We were looking to celebrate the new Millennium, and the owner had acquired a case of Torani Syrup in the strangest flavor…root beer. She handed me the caseand said, “Here Steve….Make up a few drinks we can use this in.”, and walked away
Root Beer.
How on earth can I use; with good conscience, Root Beer flavor syrup in a coffee. Or anything… for that matter.
I set to work.
I have mentioned that I “dream” some of my drinks in my sleep, and I do. But there are many that I create using the many years experience that I have. Like a scientist, I test and create, until I hit upon the right combination. This was one of those times.
I tried a lot of combinations, and all of them were horrid. It was like there was no way in the world to combine Root Beer and espresso. It is a lot more than just throwing stuff into a cup and saying that’s it. It not only has to taste good, but be unique, and memorable in a good way. A taste that will have you coming back for more, something that you would tell others about.
I came in late one night to the shop, and worked as the crew baked for the next day. At the bar that night I hit upon what it was. It was all about proportion. The AMOUNT of flavor…I was so almost there, but I needed something else. Something that would take my taste buds on the journey from Root Beer to Espresso. A bridge, of sorts. That is when it happened. I used a touch of white chocolate. Not too much, not enough to make it a mocha, but enough to help with the uneven flavors I was working with.
The recipe was simple; I scoop of white chocolate to two pumps of Torani root beer syrup. Espresso, milk and whipped cream.
The Millennium Mocha.
We agreed to not let people know; at first, what was in the thing. We tried to make it fun and interactive. Some could tell right away, and others could not. We put it on the board as a special, and the next thing you know, we were selling out of them. Iced, Hot, Blended….we had a Root Beer Float Soda as a special also, and it did not perform as well as the root beer mocha.
It was then I realized that with proportion and bridging flavors; there were many untried combinations. That if I worked at it, and if I kept it sensible, I could make coffee go in a new direction. The Latte and Caramel Macchiato are called Seattle style drinks, since the flavored latte really came into its own in the Northwest, and I feel that this new incarnation of coffee, in a uniquely American style is where the action is! I think its fun to create, and to drink these subtly flavored drinks. I learned that fun is just as good as a classic and can become a new classic all the same.
We don’t offer the Millennium Mocha at Next Coffee, but I am sure it will show up some day, and if you are itching to try it, ask me next time you are in, and I will see what I can do.
Why oh why i am so sad! We are going to miss you!