31/05/2026
Easy recipe for Pangalengan Honey Nitro using the Japanese Ice Method — made to highlight its natural sweetness without overcomplicating the process.
We brew first so the sweet plum and maple syrup notes can fully open up, using a simple 3-pour method, then add ice at the end to chill without muting the flavor.
Screenshot the recipe and let us know how it tastes. Cheers!
Last batch of this season’s crop is still available in limited quantity at Blanco Coffee Lab (JKT)
Every day 07.00–21.00