1 Oatmeal Stout (we chose Finkel & Garf)
1 Shot Espresso
We took the Nanopresso (coming soon!) out for it’s maiden cocktail voyage when making the Wacaco Breakfast Stout. Breakfast stouts are often brewed with oatmeal and feature coffee in their flavor profile (sometimes actual coffee is added during the brewing process, occasionally the tasting notes are created from the brewing process itself). We chose a delicious Finkel & Garth Oatmeal Stout for this, and then created a fresh shot with the Nanopresso.
Pour Oatmeal Stout into a Pint glass, leaving room at the top. Make a shot of espresso into an espresso cup. Pour the espresso into the pint glass fast, the mixture of the espresso / crema will create a fast release of C02 when poured into the Oatmeal Stout, creating a frothy creamy head similar to that of an Irish Stout. Congrats, you’ve just made your own breakfast stout!
(Wacaco does not recommend actually drinking this for breakfast).