Red Miso Caramel Flat White

Name: Red Miso Caramel Flat White
Yield: 10
Cuisine: American

Recipe: Megumi Ota Geronimo , Jyan Isaac Bread , Santa Monica, California

Photo: Peridot Consulting

March 11, 2026

Since Megumi Oto Geronimo, lead barista of Jyan Isaac Bread in Santa Monica, finds most syrups used to sweeten coffee drinks a bit too cloying, she created one using red miso. The pungent counterpart to the lighter, sweeter white miso features umami that perfectly complements the caramel syrup, giving the flat white a savory-sweet depth.

Ingredients

4 oz. steamed milk of choice (light microfoam)
1 oz. espresso
1/2 oz. caramel syrup
1 tsp. red miso

Tools:whisk, espresso machine
Glass:cup

Preparation

Incorporate the red miso into the caramel syrup, whisk until emulsified completely. Let the espresso fall on top of the syrup to later integrate the steamed milk.
Light Microfoam MilkUse a high-quality espresso machine with a precision steam wand. Pour milk into a metal steaming pitcher to about 1 cm below the spout. Hold the pitcher at a slight angle, leaning slightly to the right. Position the steam wand just below the surface of the milk (about 1 cm deep). Turn on the steam wand. Aim to create a vortex/whirlpool effect in the milk. If no vortex forms, gently move the pitcher side to side (not up and down) while keeping the wand just below the surface. Continue steaming until the milk feels warm, not hot, then immediately turn the steam wand off. You want a thin, velvety microfoam.