WATCH | The Deconstructed Latté helps coffee aficionados in New York City taste every last nuance of the fusion of espresso and milk.
The stuff of local legend
Chisum Ngai and Kaleena Teoh opened Coffee Project NY in September 2015 in the East Village. They introduced the Deconstructed Latté in October 2015. Since then, it's become the stuff of local legend thanks to a local food blogger and word of mouth.
The steps are simple:
- Latté (with a cookie on the side)
The order is important to the process
The seltzer water is used to cleanse the palate before and after the drink is consumed. The espresso holds a variety of flavors that are noticed after the initial taste. The sweetness of the milk adds another level of flavor. Coffee Project NY uses low-pasteurized milk for its sweet taste and its similar components to raw milk.
Each espresso carries different tasting notes. It's very chocolatey and you will get a hint of honey and citrus at the end of it.
The espresso beans used for the drink are a house blend from Brazil and Guatemala.
The milk is pasteurized at a low temperature for a longer period of time so it tastes really close to raw milk. It tends to retain all the sweetness and quality in raw milk
The milk comes from a local dairy in Salem, New York.
Chisum estimates that they make 70 deconstructed lattés on a given day.
We realized that if you do it [in this order], you can actually taste the notes of espresso and the sweetness of the milk a lot more than compared to just having a latté.
Kaleena and Chisum originally used the deconstructed method to find a combination of coffee beans and milk to serve to customers. They realized that deconstructed drinks can be great for all coffee drinkers, so that's how it wound up on the menu.