The Count in Trieste

Create a 100% Arabica BIO Hausbrandt coffee-infused rum with the use of mocha. Pour about 150ml of Colombian rum into the boiler, put about 7 grams of 100% Arabica BIO coffee in the funnel filter, close everything and light the stove or the induction grill.

Pour about 150ml of Colombian rum into the boiler, put about 7 grams of 100% Arabica BIO coffee in the funnel filter, close everything and light the stove or the induction grill.

In about 5 minutes you will get a low alcohol volume rum infused with 100% Arabica BIO Hausbrandt coffee that will release all its fruity and almond aroma.

Use the rum directly from the mocha to prepare the Count in Trieste.

Pour all the ingredients into an ice-filled mixing glass, bringing it to the right temperature. Finally, serve the drink in a glass with a chunk of ice. As a garnish, a home-made coffee Cantuccio biscuit. There will be a wow effect served to all participants which will be a balloon inflated with coffee air. My staff and I will go through to blow up the balloons which will release the aroma of coffee.