{"id":10002766,"date":"2013-02-01T09:00:06","date_gmt":"2013-02-01T08:00:06","guid":{"rendered":"http:\/\/thesignmoak.com\/?p=10002766"},"modified":"2018-05-31T11:26:49","modified_gmt":"2018-05-31T09:26:49","slug":"spherification-new-way-to-drink-coffee","status":"publish","type":"post","link":"https:\/\/thesignmoak.com\/en\/spherification-new-way-to-drink-coffee\/","title":{"rendered":"Spherification. A new way to drink coffee"},"content":{"rendered":"

A<\/span>t first sight, they look like pearls and caviar. You immediately get curious and want to discover its taste and consistency. The result is a real surprise for the palate: small pralines with gelatinous shell, but filled with coffee. It\u2019s the technique of spherification, which became famous through Ferran Adri\u00e0, inventor of molecular gastronomy, and afterwards used in alcoholic drinks. A process taking advantage of the reaction of liquids mixed with alginates immersed in calcium solutions to create small s<\/span>pheres that are solid outside and contain liquids inside. A technique that Giuseppe Porco, known as \u201cThe king of barmen\u201d and multi-awarded in national and international events, knows well and who transferred it successfully also to the world of coffee products. And the bar chef had the brilliant idea to spherify coffee in Messina, in Via Garibaldi, in the historical pastry shop Doddis. Spherification is a new way of drinking coffee, seen as an innovative and fascinating technique you can propose your customers not only as decoration on drinks and small pastries, but also as attraction moment to win your customers. Find out how Giuseppe Porco sp<\/span>herified Moak espresso.<\/span><\/p>\n

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