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

In Korea, the term "latte" encompasses a much broader family of drinks than in the West. It includes powders made from cereals, roots, or roasted seeds, prepared in a few seconds with hot water or milk. These recipes often originate from seasonal ingredients, traditionally consumed as infusions or porridges, and reinterpreted in instant versions by Korean brands like Damtuh, ARES, or Beobe.

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

2. Danhobak Macha: Korean sweet pumpkin

Danhobak is a small sweet pumpkin very present in Korean cuisine, both in soup and as a hot drink. Damtuh's macha version (instant hot drink) captures this sweet and comforting flavor, with a characteristic golden color.

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

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

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

Damtuh's Gongju Bam Macha comes in individual 20g sticks, ideal for occasional consumption or to discover the flavor before investing in a larger format. Its flavor is woody and not very sweet, close to the taste of roasted chestnut.

The Carat's Bam Latte is offered in an 800g pouch, a format designed for regular home use or for home cafe enthusiasts who like to measure the amount of powder themselves according to the cup or recipe.

4. ARES Heugimja Latte: roasted black sesame

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

The version offered by ARES, already present in our range with its injeolmi latte, is formulated without added sugar: the final sweetness depends entirely on the milk or water used for preparation, allowing you to adjust the quantity according to your preferences.

5. Beobe Gungoguma Latte: roasted sweet potato version

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

This recipe is particularly popular in Korean neighborhood cafes during the cold season, both hot and iced with cold milk.

6. How to prepare a homemade Korean latte

The method generally remains the same for all these powders, whether it's a stick format or a self-dosing pouch.

Start by dissolving the powder in a little hot water, stirring well until you get a smooth paste without lumps. Then add hot milk for a comforting version, or cold milk and ice cubes for a refreshing version. Stick formats are generally portioned for a cup of about 200 to 250 ml, while large pouches allow you to adjust the quantity according to the recipe or desired intensity.

7. Frequently Asked Questions