I have been keeping up with industry trends surrounding tea and coffee, especially when it comes to retail locations and cafes. There are some very good resources out there for people wanting to learn more.
Today's blog has come about out of an inspiring article in Fresh Cup magazine, titled "Building your non-coffee menu."
I have thought about doing this for quite sometime, but never had the means or the know-how. I recently bought a (cheap) espresso machine, and have been studying up on coffee for a while now.
It was time to try the Yerba Mate Latte to the best of my abilities.
The mate is put into the built in strainer, which water is then forced through at a high temperature and pressure. This is what gives espresso its bold, although, creamy flavor and texture.
The yerba mate comes out quite dark and quite hot. I didn't know how the leaves would stand up to the temperature. When I brew mate (especially when done in a gourd) I like to brew it at around 150 because there is such a high volume of leaves. If I brew it too hot, there is too much bitterness and bite.
I figured milk would help tone that down though.
Not bad. It could use some honey, or perhaps 2% instead of whole milk. Or possibly soy, which is my favorite choice in a latte or cappuccino.
It is a mild, grassy flavor that is easy on the stomach. I quite enjoyed the two cups I was able to make!
It may be smart to experiment with other herbs or teas. One that came to mind immediately was rooibos. Perhaps another day!