Caffè Calabrese Recipe

Author: Susan Zimmer
Here is Sammy Piccolo’s signature coffee beverage from the 2003 Canadian Barista Championships. This drink is assembled in layers to capture different textures as well as temperatures.

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Prep time: 0
Total time: 0

Ingredients

• 1 1/2 ounces (45 ml) hot, fresh espresso or strong coffee
• 1 1/2 ounces (45 ml) hot water
• 1/2 ounce (15 ml) orange-infused caramel syrup
• 2 ounces (60 ml) almond-flavored Chantilly cream
• 1 Fleur de Cacao dark chocolate disk (see Note)



Method

1. Combine the espresso and water to create a “mini- Americano.” Set aside.
2. Pour a layer of orange caramel syrup into a tempered glass.
3. Add a layer of almond Chantilly cream. Do not stir.
4. Place the chocolate disk on top of the Chantilly cream.
5. Pour the mini-Americano on top, to create the final layer.
6. Gently stir a couple of times so the cool cream floats to the top, incorporating all the flavors. Serve.



Note

1. Fleur de Cacao chocolate disks can be made by double-boiling chocolate and dropping small chocolate circles on a waxed paper–lined baking sheet. These very thin chocolate disks help the espresso “float” on top of the other ingredients (primarily for visual presentation effects). Certainly the chocolate isn’t necessary for the final drink, but this is how Sammy Piccolo does it!


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Drink Coffee Italian Caffè Calabrese Recipe