5 New Korean Latte Flavors for Autumn

1. The Korean latte, a tradition that renews itself every autumn

In Korea, the word "latte" covers a much wider family of drinks than in the West. It includes powders made from grains, roots or roasted seeds, prepared in seconds with hot water or milk. These recipes often originate in seasonal ingredients, traditionally enjoyed as infusions or porridges, and reinterpreted in instant form by Korean brands such as Damtuh, ARES or Beobe.

As autumn arrives, chestnut, pumpkin and roasted sweet potato take over from the lighter flavors of summer. It is this seasonal shift that we wanted to reflect in our latte range.

2. Danhobak Macha: Korean sweet pumpkin

Danhobak is a small sweet pumpkin widely used in Korean cooking, in soups as well as hot drinks. Damtuh's macha version (an instant hot drink) captures this soft, comforting flavor, with a characteristic golden color.

It is a drink less sweet than a classic latte, appreciated for its roundness rather than its intensity. It can be made with hot water or with milk.

3. Two chestnuts, two formats: Gongju Bam Macha and The Carat Bam Latte

Chestnut holds a special place in Korean autumn cuisine, and the Gongju region is known for the quality of its harvest. We chose to introduce two versions of this chestnut latte, for two different uses.

Damtuh's Gongju Bam Macha comes in individual 20g sticks, ideal for an occasional cup or for discovering the flavor before investing in a larger format. Its flavor is woody and lightly sweet, close to the taste of roasted chestnut.

The Carat's Bam Latte comes in an 800g pouch, a format designed for regular use at home or for home café fans who like to measure the amount of powder themselves depending on the cup or the recipe.

4. ARES Heugimja Latte: roasted black sesame

Heugimja, or roasted black sesame, is one of the most recognizable flavors of the Korean home café. Its gray color and toasty, lightly nutty taste stand apart from the sweeter lattes in the range.

The version from ARES, already in our range with its injeolmi latte, is made with no added sugar: the final sweetness depends entirely on the milk or water used for preparation, so you can adjust it to your taste.

5. Beobe Gungoguma Latte: the roasted sweet potato version

Our range already included a classic Korean sweet potato latte (goguma). Beobe's gungoguma latte is a variation: the sweet potato is oven-roasted rather than simply cooked, which gives it a deeper, more caramelized flavor.

This recipe is especially loved in Korean neighborhood cafés during the cold season, served hot or iced with cold milk.

6. How to make a Korean latte at home

The method is broadly the same for all these powders, whether you have a stick format or a pouch to measure yourself.

Start by stirring the powder into a splash of hot water, mixing well until you get a smooth paste with no lumps. Then top up with hot milk for a comforting version, or with cold milk and ice cubes for a refreshing one. Stick formats are generally portioned for a cup of about 200 to 250 ml, while large pouches let you adjust the amount to the recipe or the intensity you want.

7. Frequently asked questions