What sugar goes in coffee for a Cameroy latte?

The Cameroy latte, popular in Korean cafes, is built on a caramel crisp made from white granulated sugar, water, and a small amount of baking soda. Heating releases carbon dioxide that puffs the syrup into a honeycomb structure; once cooled and broken up, the chunks are stirred into a latte.

The same method exists in China as puffed sugar, differing mainly in the sugar used. For the drink, the caramel pieces go into a standard latte, hot or iced, adding caramel aroma to the coffee. Ratios and pouring order matter more than equipment for a consistent result.

The Cameroy Latte that has swept through the Korean coffee scene in recent years actually has a fairly low barrier to entry. So-called "Cameroy" refers to a kind of caramel crisp with honeycomb-like air pockets. It appeared in the Japanese anime Chibi Maruko-chan as a snack that Maruko particularly loved, and China also has a similar preparation called puffed sugar. Put this kind of caramel chunk into a latte, and you get a drink combining caramel aroma with coffee flavor. This article will start from the origins of Cameroy and gradually break down the steps for making both iced and hot Cameroy Lattes, including ingredient ratios, operational details, and the flavor performance brought by Front Street's use of Warm Sun Sunflower Blend during preparation, for coffee lovers to reference and practice.

The name "Cameroy" is likely to feel unfamiliar to most people hearing it for the first time.

When looking up related information online, the common explanation is: it is a caramel snack that the protagonist Maruko especially loves in Japan's nationally popular anime Chibi Maruko-chan.

In fact, China also has a dessert with a similar method called puffed sugar, only the type of sugar used differs. Cameroy's ingredients and method are both quite simple: white granulated sugar, water, and a small amount of baking soda—three everyday ingredients are enough.

The principle is not complicated: heat the sugar until it melts into syrup, then stir in sodium bicarbonate, commonly known as baking soda. When heated, baking soda undergoes a decomposition reaction and releases a large amount of carbon dioxide gas, causing the syrup to be pushed apart and expand by the gas. Once the expanded sugar body cools and sets, break it apart to obtain Cameroy. Put simply, it is caramel chunks; because after being pulled apart or crushed, the interior is full of holes with a structure similar to a honeycomb, it is also called honeycomb candy.

After this dessert spread to Korea, local baristas had new ideas and applied it to coffee drinks, and thus the Cameroy Latte was born. This product once became popular in Korea and was one of the highly sought-after coffees at the time. Next, Front Street will share the specific method for making a Cameroy Latte.

Cameroy Latte making tutorial

The name sounds difficult, but it is actually not complicated to make. The methods circulating online are basically just adding Cameroy to a latte. Therefore, as long as you have mastered making a latte, the remaining question is how to obtain Cameroy caramel chunks.

There are two ways to get Cameroy. One is suitable for friends who are strongly inclined to make it themselves, and Front Street will briefly explain the method here.

To make Cameroy, prepare: 100g white granulated sugar, 50ml water, 5g baking soda.

The general process is as follows:

①Pour all the white granulated sugar and water into a pot, turn on low heat and heat slowly;

②During heating, it is best to stir occasionally. When the sugar liquid begins to bubble and turns yellow, you can prepare to add the baking soda;

③First prepare a clean plate or parchment paper nearby, then turn off the heat, add the baking soda to the pot and stir quickly; at this point the syrup will rapidly expand;

④When the syrup expands to the point where it is about to overflow the pot, pour it directly onto the plate and let it cool;

⑤The cooled Cameroy is crisp and crunchy. At this point, crush it or break it into several small pieces, and it is done.

Front Street belongs to the second case,

and directly buys the finished product (after all, you have to wash the pot—everyone should understand) ~ However, there are not many places to buy it offline, and usually you can only order it by mail through online shopping platforms.

Next, formally make the Cameroy Latte. First prepare a glass cup with a capacity of about 350ml, add 100g ice cubes, then pour in 200ml iced milk; separately take 20g coffee grounds to extract 40ml coffee liquid, with an extraction time of about 30 seconds, then pour the coffee liquid over the surface of the milk. At this point, a latte is ready.

Then place a few pieces of Cameroy on the surface, and the Cameroy Latte is complete. You can also change the order: put the Cameroy first, then pour over the espresso. This way it does not look as attractive, but the hot espresso will first melt part of the Cameroy, allowing the caramel sweetness to blend into the coffee and helping neutralize bitterness. Stir before drinking, and the flavor is quite good.

The method for a hot Cameroy Latte is slightly different. You need to first make a hot latte, then sprinkle on Cameroy sugar chunks. If the order is reversed and the Cameroy is added first, it will not only hinder the integration of espresso and milk, but also cause the Cameroy to melt excessively, ultimately resulting in just an ordinary caramel latte rather than a Cameroy Latte. In addition, the Cameroy is best broken into smaller pieces.

Honestly, the hot Cameroy Latte performs quite impressively. When making lattes, Front Street uses Warm Sun Sunflower Blend mainly based on Sherry, which itself carries a faint whisky aroma. Combined with Cameroy's caramel sweetness, it presents a sweet flavor like whisky-filled chocolate and toffee. Of course, there is not only one way to make a Cameroy Latte; what Front Street shares is just the most traditional one. The operation is simple, so you might as well give it a try.

Final reminder: Front Street stores do not offer Cameroy Lattes.

Front Street Coffee

No. 10, Baoqian Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province

The above content is compiled by CoffeeHunters, a coffee news website.