Honeycomb Espresso
he Honeycomb Espresso was created by accident in a small micro-roastery in Melbourne. One morning, a barista was experimenting with natural-process beans known for their honey-like sweetness. To test how far those flavours could be pushed, she stirred a teaspoon of real honey into a freshly pulled espresso.
Nearby, a pastry chef was testing homemade honeycomb candy. A few shards fell onto the barista’s station. On impulse, she sprinkled them onto the drink — and the Honeycomb Espresso was born.
A regular saw the golden flecks dissolving into the crema and ordered “whatever that is.” By the end of the day, half the café was drinking it. Word spread quickly, and it became known locally as “the roaster’s sweet spot.”
Ingredients
Double espresso
1 teaspoon honey
40 ml warm milk (optional)
Crushed honeycomb candy (garnish)
Method
Pull a double espresso into a warm cup.
Stir in the honey until fully dissolved.
Add warm milk for a softer, rounder texture if desired.
Top with crushed honeycomb candy.
Notes
Use a lighter roast if you want the honey to shine.
Use a darker roast if you prefer caramelised depth and a slightly bitter edge.
