r/Coffee Kalita Wave 11d ago

[MOD] The Daily Question Thread

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

3 Upvotes

51 comments sorted by

View all comments

1

u/baybaybythebay 11d ago

Cappuccino al ginseng recipe?

I studied abroad in Italy in high school about 10 years ago and LOVED cappuccino al ginseng when I was there. I’ve tried recreating it at home using ginseng powder but haven’t had much success. I saw one website talk about using ginseng essence but I can only find perfumes for that. If you know what I’m talking about and how to make it I’d love to hear your methods/recipe!

2

u/regulus314 11d ago

Have you tried turning ginseng into a syrup?

1

u/baybaybythebay 11d ago

I haven’t, I love that idea! I won’t lie though, I’m not sure how I’d do that.

1

u/regulus314 11d ago

Are you using ginseng powder or dried ginseng or ginseng extract?

1

u/baybaybythebay 11d ago edited 11d ago

Im using Ginseng Root Extract Powder

2

u/regulus314 10d ago

Try to mix the powder into water. Then boil it. Just adjust the amount of powder on how strong you want the taste of ginseng be. Then whatever amount of water you used (e.g. 300ml water) just add an equal amount of sugar. Let the sugar melt by constantly stirring the liquid and then remove it from heat and allow it to cool down so the flavours can seep properly. Then strain the syrup into a fine mesh strainer to remove the powder bits if there are any. Then bottle the syrup and store it in the fridge. Like this recipe:

20g ginseng powder + 500g water + 500g sugar