I mix cold brew extract with tonic water for summer coffee and when I forget to put the tonic in first, the cold brew makes an amazing foam. Always wondered how a mixologist would take advantage of cold brew being so weirdly foamable. This looks awesome!
The crema is DEFINITELY helpful for the drinks that need air to foam (espresso martinis and the like as the CO2 can help with that process and give it some nice body😄🤘 There are recipes for espresso highballs (riffs on whiskey highball) and the foam can definitely be a problem in that case 😂 some baristas will use a syringe to get the espresso out of the bottom of the shot and leave the crema part out and then use the coffee in the syringe and add it into the soda water/tonic water that way to avoid the science fair volcano type situation that can happen if you add the espresso to tonic water too fast or in the wrong order 😂
