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Limited Edition

Cinnamon and Candied Tamarind

5538
IDR 16.900

BPOM RI ML 270982013100198

Cinnamon & Tamarind

A festive delight evoking cinnamon, spices, tamarind and dried fruits in a sweet coffee base.
Best served as
Espresso
40ml
Lungo
110ml

Bitterness

Roastiness

Acidity

Body

Cinnamon and Candied Tamarind

Enchant your senses with the Festive Collection Flavoured Cinnamon and Candied Tamarind. The delightful warmth​ of spicy cinnamon and the sweet, jammy flavour of tamarind makes this coffee the perfect match for the season.​ Enjoy it as a Cappuccino and let the caramel notes unfold.

Origin

A smooth, 100% arabica base blend made of naturally sweet beans from Brazil and lively washed beans from Colombia.

Roasting

The Brazilian coffee is lightly roasted to keep it smooth and with all its malted cereal notes intact, while the majority of the Colombian coffee beans get a short roast to release all their finer aromatics.

Cinnamon Cloud Latte

Savor the festive Cinnamon and Candied Tamarind Coffee, featuring rich whipped cream, aromatic coffee, and a hint of cinnamon for a cozy treat!

Cinnamon Cloud Latte

Click to see recipe >

Cooking time 5 min Recipe difficulty EASY

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Our capsules are made
of 80% recycled Aluminium

This is part of our continued journey towards circularity, going further to minimize waste and maximize the reuse of product materials. Recycled aluminium requires less energy to produce and it provides the perfect barrier against oxygen, light and humidity to protect the freshness and aromas of coffee over time.

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Video

Cinnamon Cloud Latte

Cooking time 5 min
Recipe difficulty Easy

Ingredients

0.3 fl oz Date syrup
1 Cinnamon and Candied Tamarind Coffee
3 fl oz Milk 1.5%
16 fl oz Cream
1 Cinnamon powder & Cinnamon stick
1 Chai Tea Bag

We’ve used

Cream Whipper Siphon
Barista Device
Festive Mug

How to make

  1. 01
    Into a cream whipper siphon, put 16 fl oz of cream and one capsules* of whipper charger. Then shake it vigorously.
  2. 02
    Heat up 3 fl oz of milk with the Barista Device (Hot milk mode).
  3. 03
    Into a Festive mug, put 0.3 fl oz of date syrup and extract a 3.75 fl oz OL Cinnamon and Candied Tamarind Coffee.
  4. 04
    Pour the hot milk into the mug and add 2 fl oz of whipped cream on top.
  5. 05
    Add a cinnamon stick into the cream and sprinkle some cinnamon powder
  6. 06
    Optional: Infuse a bag of chai tea in 2 fl oz of hot water, cool it down, and add it to the siphon with the cream