Kaladi Brothers Coffee

Hello Alaska, Ben Lindford here with Lindford of Alaska. We're celebrating 50 years with the greatest hits tour of great Alaskan restaurants and recipes. Today we're at the famous Kalati Brothers with co-owner Tim Brabell. So take us way back. Kalati Brothers all over the state and even in Seattle. How did we get here? How did you get here? Well, it started, I'll just say it's in 1985 when my partner decided to have a coffee cart in 4th Avenue. You started roasting your own coffee back in the day, why? When you start roasting your own you can actually go out and seek out certain coffees that you want. You really can buy coffee, the quality coffee is amazing. In different regions, in different flavor profiles, and blendings, and really in art now. Alright, we have Kalati's master of coffee, Alex is going to make the perfect latte. We're going to be making a 12 ounce Kalati latte which requires about an ounce of syrup. We need 10 or 17 grams of ground espresso and we're looking for that to extract in about 18 to 30 seconds. Closer to 18 and you can draw more of the tart, juicy acidity from the espresso. Closer to 30 and you can get more into the chocolates, the nuts, the smoke range of the coffee. With our whole milk here as we steam it, we're looking to end at about 150 to 160. That's going to hit a peak sweetness for the milk. Lastly, we bring it all together. There are as many different ways to pour a latte as there are baristas working in the industry. It's fun, it wiggles, and it always gets a wow from the customers. Featuring Alaska's most iconic recipes, pre-order the greatest hits cookbook today.