The experiment of adding butter to drinks has a long history around the world, and in Singapore, locals have long adopted butter coffee as their daily drink, known as "kopi gu you". Singapore Black Coffee is made from dark-roasted Robusta beans, ground into a powder and filtered through flannel, while "kopi gu you" is made with butter and condensed milk in addition to the bottom of the cup.
There's a coffee that's very similar to butter coffee and is popular with Western fitness people called "bullet proof coffee", but in fact, the concept and recipe of "bullet proof coffee" originated from D**e Asprey, who launched its first version in 2009, consisting of black coffee with unsalted cream and MCT oil at the end. Because it can provide caffeine while also providing high calories and low carbs, it has become a favorite among fitness enthusiasts and ketogenic dieters.
That's why Front Street is curious about what butter tastes like when mixed into coffee, so let's try making a cup of traditional Singaporean butter coffee and drink it! (For this remastering, Front Street will use a dark roast black coffee brewed from a Moka pot instead of Singapore's traditional Robusta beans.) ）
Moka pot extraction protocol: 20g of Brazilian Queen's Estate used, with a grind of EK43S 35 grits, 150 grams of water.
Step 1: Smooth out the bottom of the cup with condensed milk. (The amount of condensed milk depends on personal taste, Qianjie chooses to squeeze out 10g) Step 2: Pour 120g of boiled hot Moka pot coffee. Step 3: Finally, add a small piece of animal butter (5g).
After stirring well, the bitterness and astringency of the coffee are covered a lot, the whole is very soft, smooth and good to enter, the mouth and tongue leave a little astringency after swallowing, the sweetness of condensed milk and the sweet aftertaste of coffee are very long, and it doesn't taste like a cup of coffee, more like Hong Kong-style mandarin duck (milk tea + coffee), unexpectedly delicious.
After trying the traditional Singaporean butter coffee, there are still a lot of butter cubes left, and when Front Street researched on the Internet, I found that many coffee lovers have also tried to add butter to traditional Italian coffee to make hot Americano, dirty, etc. In line with the principle of not wasting, the front street will also try to reproduce it! (The espresso tried below is a sunflower warm sun blend with an extraction scheme of 19.)9g of coffee powder for 27 seconds to extract 38g of coffee liquid. ）
Butter hot American
Steps: Take a whole piece of butter (10g) and warm it on the coffee maker for a short while; Warm butter to take one serving of espresso liquid; Finally, pour into the prepared cup of hot water and stir well.
Compared with the normal hot American, the buttered Americano has added the sweetness of butter on the basis of the original vanilla and wine aroma, and the overall taste has become very soft and smooth, and the taste is good. (PS: If you have a friend who tries it, it is recommended to drink it before the coffee temperature drops, otherwise the butter will clump and float on the surface and affect your appetite.) ）
Butter dirty
Steps: Take out a small piece of butter (about 10g) and heat it on a spoon until it becomes liquid; Slowly pour the hot butter over the milk and start the espresso liquid to brew. (If you don't have a spray gun, you can microwave it, just melt the butter to a liquid state.) ）
This cup of butter dirty can easily achieve the effect of liquid milk layering, the melted butter is mixed with the concentrate on the surface, and you can taste the warm rich coffee aroma and the fresh and sweet taste of butter in one bite, and give a layer of butter layering on the basis of a normal latte, which is very amazing.
Seeing this, friends who are interested in butter coffee and have butter at hand may wish to try it
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