Aeroccino

We've been making the Aeroccino at The Nook since 2018. It started as a stupid scientific experiment I was running, to see if I could spread the oils that live in the crema. A lot of the round, sweet-tasting notes reside in those oils. Emulsifying them works like mayo. It breaks the oils into smaller droplets and whips air through them. This is what thickens the drink and makes the sweetness feel bigger.

The drink has since been popularized as the Aerocano. A lot of places around the world have been making it. It is kind of becoming a viral drink. We have been doing it for a while, and in my opinion, it is the purest form of an iced coffee that you can get.

Four ounces of espresso are poured over ice for the iced version. For the hot version, we just take the steam wand to the shot of espresso. The steam wand then whips it like a tornado, emulsifies the crema, thickens the espresso a little, and rounds out the bitter notes.

What you taste is the middle of the bean. Not the bright fruity top. Not the burnt, woody bottom. It is silky, and there is no sugar in it.

The Aeroccino comes standard with two tablespoons of half-and-half, or you can choose oat milk or almond milk if you want it lactose-free. As always, drinking it black is an option.

The calories are whatever dairy you choose to add.

Flavors are not recommended. They take away more than they add. Sugar, we can definitely add upon request.