“Have you had a barraquito before? Yes? Perfect, then you know you have to stir it.” That’s what barista Jo from coffee specialty bar Philimonius asks every time he serves this warm coffee cocktail. Follow his recipe and you’ll be sure to impress. Or make it your own…sure you can.
The barraquito originally comes from Tenerife and is built up out of 5 layers. Lesson done. Now for the fun stuff.
Have a look in your stock. These are the ingredients you need
condensed sugared milk | 20 ml Licor 43 | 150 ml full-cream milk | 1 espresso | cinnamon powder | 1 lime
Pull out your drawer. These are the props you need
small glass of 200-250ml | 350 ml pitcher | jigger | long spoon | little metal pitcher for the espresso | zesteur (posh name for one of those things to peel the rind of a lime) | metal or wooden spear (not the violent kind)
Put on your barista face. Make barraquito like a pro
1. Preheat your metal pitcher and the glass with hot water (both the condensed milk and Licor 43 are cold. If you don’t preheat, your cocktail might cool down too fast).
2. Remove the water from the glass and pour 1,5 cm of condensed sugared milk on the bottom of the glass.
3. Take the long spoon and hold it in the glass just above the condensed milk. Keep the rounded side of the spoon upwards and pour your Licor 43 via the spoon into the glass. You want the liqueur to stay nicely transparent.
4. Steam the whole milk manually to around 70 degrees or use the Perfect Moose steamer to do it for you. Make sure the foam is quite thick. Swirl the microfoam around the pitcher and pour it quietly over the rounded side of your spoon until your glass is completely full. While you’re pouring, move the spoon slowly upwards taking care of structure and layers.
5. Pour the hot water out of the metal pitcher and prepare 1 espresso of 30 ml. Pour it over the rounded side of your spoon through the middle of the microfoam. Speed is key… not too fast, not to slow.
6. Sprinkle the cinnamon powder on top of the milk foam. Don’t be stingy.
7. Take your posh zesteur and slice a rind of at least 5 centimeters in length of the lime. Firmly turn the zest around a spear and momentarily press the lime spiral together just enough to make the etheric oil appear.
8. Place the lime spiral carefully onto the cinnamon.
9. Hey look what you made! Don’t forget to serve with a long spoon. We know you’re proud of those layers but you’ll live. Have them stir it.
PS you can tell your customers to leave the lime zest in when stirring the barraquito. This will add extra aroma near the end.
Jo De Bruyne is a SCAE certified barista, horeca coach and owner of coffee bar Philimonius. Jo counts on Perfect Moose as an extra pair of barista hands, enabling him to serve more customers whilst maintaining consistent quality. Find Philimonius on TripAdvisor and in Aalst, Belgium.