TINTICO CARAMELO TROPICAL
TINTICO CARAMELO TROPICAL
Pro Tip:
Lightly torch or grill the pineapple slice before adding it. This caramelizes sugars and deepens the tropical note..
INGREDIENTS
Ingredients:
200 ml freshly brewed Tintico Coffee (medium roast, ground for filter or French press)
50 ml whole milk or plant-based milk
15 ml artisanal caramel syrup
1 thin slice of fresh pineapple
A pinch of ground cinnamon
Ice (optional for iced version)
PREPARATION
Instructions:
Brew the coffee
Use V60, French press, or drip coffee maker to extract a rich, aromatic coffee.
For V60: 15 g medium-ground coffee + 200 ml water at 92–94 °C (197–201 °F), poured slowly in a spiral motion.
Tropical infusion
Place the pineapple slice into your cup (or a tall glass for iced coffee).
Pour the hot coffee over the pineapple and let it infuse for 30 seconds to release sweetness and aroma.
Creamy & sweet touch
Add caramel syrup and stir well.
Incorporate steamed milk (for hot coffee) or cold milk (for iced).
Aromatic finish
Remove the pineapple slice and sprinkle cinnamon on top.
Serving suggestion
Serve immediately.
For an iced version: add ice cubes at the final step and serve in a clear glass to showcase the layers.
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TINTICO CARAMELO TROPICAL
TINTICO CARAMELO TROPICAL Pro Tip: Lightly torch or grill the pineapple slice before adding it. This caramelizes sugars and deepens the tropical note.. INGREDIENTS Ingredients: 200 ml freshly brewed Tintico
TINTICO COCONUT AFFOGATO
TINTICO COCONUT AFFOGATO Pro Tip: Pair with coconut cookies for a tropical dessert. INGREDIENTS Ingredients: 2 scoops coconut ice cream 1 shot of hot Tintico espresso Shredded coconut for garnish
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