Save
To make the hot cappuccino:
Blend all the dry ingredients into the coffee.
Hot & Cold Coffee - The Secrets of Fine Dining
Learn how to make a Hot & Cold Coffee, in one glass, with professional chef, culinary instructor and food content creator Natalia Rudakova.
Rudakova is the host of The Secrets of Fine Dining' series by Fine Dining Lovers, bringing you incredible tips and tricks straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills.
Prepare to be amazed as she highlights some incredible, yet simple, molecular gastronomy and fine-dining techniques, which you can re-create at home.
18 October, 2021
serves for
2
ingredients
For the Hot Cappuccino
Coffee
200g Brewed fresh black coffee
Gellan
0.14g Gellan Gum Low Acyl
Sodium Citrate
0.14g
Lactic Acid
0.24g
Calcium Lactate
0.06g
Cream
100g
For the Cold Frappe
Coffee
200g Brewed fresh black coffee
Gellan
0.14g Gellan Gum Low Acyl
Sodium Citrate
0.14g
Lactic Acid
0.8g
Calcium Lactate
0.06g
Cream
100g Cream
How do you like your coffee – hot or iced? Now, you don’t have to choose. In this recipe, Rudakova shows you how to make a cup of coffee that's both hot and cold at the same time, for the ultimate sensorial sensation.
Watch and learn how easy it is to make hot and cold coffee, as Rudakova shares one of her favourite recipes in the series, with the step-by-step recipe below:
To see more videos and fine dining creations from Natalia Rudakova, visit her Youtube channel and follow her on Instagram.
Step 01
Step 02
Bring the mix to simmer to fully hydrate and activate all the ingredients.
Then, cool down the mix, and refrigerate overnight.
Finally, strain the mix through the cheesecloth.
Step 03
Warm up the mix to 90C.
Pour the coffee mix into a squeeze bottle and keep in a thermo-controlled bath until needed.
Step 04
Once ready for the assembly, froth the milk with a coffee machine frother.
Step 05
To make the cold frappe
Blend all the dry ingredients into the coffee.
Step 06
Bring the mix to simmer to fully hydrate and activate all the ingredients then cool down the mix, and refrigerate overnight.
Strain the mix through the cheesecloth.
Step 07
Pour in a squeeze bottle and refrigerate until assembly.
Step 08
Meanwhile, pour the cream into a culinary siphon, charge with an N2O charger and refrigerate.
Step 09
To assemble the hot & cold coffee:
Take a glass and place a tight divider inside.
Step 10
Simultaneously pour hot and cold coffees into the glass. Top each coffee with hot milk froth and cold cream.
Step 11
Remove the divider and sip immediately.
Related
Search Recipes
Natalia Rudakova
I’m a professional chef, a culinary instructor and a food content creator.