Small Progress
Cold Brewing Success and Delicious Challenges Ahead
Lately, I’ve been trying my hand at cold-brewing tea, and I’m happy to say it’s been a hit! The fruit teas especially have turned out to be vibrant and full of flavor. Cold brewing really brings out the natural sweetness of the fruit, making these teas super refreshing—perfect for the warm days ahead.
That being said, I’ve run into a couple of challenges. Finding good-quality milk bread in my area has been harder than expected. I had plans to make some tasty sandos, but the bread options are pretty limited. On top of that, it looks like I’ll need to make my own bao dough from scratch. It's going to be more work, but the thought of soft, fluffy buns definitely makes it worth the effort.
On the coffee side, I’ve been playing around with iced drinks and cold foam. I was really excited about adding ube syrup, but the one I got was a bit underwhelming. Luckily, I found an ube concentrate that I’m hoping will step things up.
Speaking of drinks, I’m working on two signature ones—one coffee-based and one fruit tea. I’ve got some ideas brewing for the coffee drink that I still need to test out. As for the fruit tea, I’m honestly a little stuck. I’m already using flavors like strawberry, mango, yuzu, and passionfruit for my regular teas, but I want something extra special for the signature tea—something that fits perfectly with our theme of comfort and slow living.
In other news, I’ve been practicing my latte art. I’ve gotten pretty comfortable with cow milk, but oat milk is a whole different story! It’s tricky to get the texture just right, but I’m determined to master it.
I’ve also gathered everything I need to make chai syrup, and I can’t wait to start experimenting with chai lattes soon. Fingers crossed it all turns out well!
I’ll keep you updated as I work through these challenges. Every step is a chance to learn something new, and I’m excited to share the results with you all!
