I’m piloting a yuzu-honey latte next week with 12g of house-made marmalade in a 6oz build over a 20g/30g shot, steamed to 130°F for a silkier texture. Does winter citrus feel cozy enough for a January menu, or should I hold it for a March launch?
I’d run it in January, but make it cozier by switching to a spiced honey and steaming to about 135°F — think scarf, not sunscreen. Are you letting the 20g/30g shot run a hair longer to tame acidity? A tiny pinch of salt with the ‘12g marmalade’ helps round the pith so it reads plush, not jammy.
@sandy_t234’s scarf take is right, but I’d keep 130°F to protect the aromatics and add 2–3 drops of 20% saline per cup to soften the pith and amp the honey — instant citrus hug, not lemonade stand. Are you straining the marmalade for a smoother mouthfeel?