Cold egg cream coffee

Brew steps

1. Rich cream: 40ml of whipping cream + 10g of sugar, whip at medium speed 30 seconds — just thickened and silky, not set. Chill.
2. Egg yolk base: 1 yolk + 5g of sugar, whisk warm for 3 minutes until it turns pale yellow. Separate the white completely — that's what causes the eggy smell.
3. Fold the yolk base into the whipped cream and refrigerate.
4. 0:00Pull a 36g espresso — medium/medium-light arabica gives acidity that cuts the richness.
5. Pour the espresso into the egg cream and stir well. Add one big ice cube if you want it fully cold.