RHINE OPEN RECIPE
Sakura Latte
春櫻拿鐵
Cherry blossom syrup, fresh milk and blush-pink foam
- Yield
- 1 drink
- Time
- 8 min
- Level
- Easy
- Made by Rhine
- NT$120
01 · STORY
Origin & culture
Sakura drinks borrow the fleeting ritual of Japan’s blossom season, often using salted blossom, leaf aroma or syrup rather than color alone. Here, gentle milk carries the floral finish.
Edible sakura can be delicate, with salted-leaf and almond-like notes. A professional version does not chase maximum pink; color is only a cue while aroma leads. Syrup strength varies, so keep a 20% adjustment margin on the first cup.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Syrup
- 12–15 g
- Milk
- 190 g
- Final temperature
- 52–57°C
Method
-
Prepare blossom
If using salted blossom, briefly rinse off surface salt and pat dry.
-
Mix the base
Add sakura syrup to the cup; steam milk to 55–60°C with fine foam.
-
Create blush foam
Pour most milk, tint a small portion of foam and float it on top.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Sakura espresso
Add 25–30 g ristretto, reduce milk to 165 g and syrup to 12 g. Coffee adds almond-caramel depth and makes florals dessert-like.
Strawberry sakura
Replace 5 g sakura syrup with 8 g strawberry purée at the base. Fruit acidity makes floral aroma feel more natural without more sweetness.
04 · CALIBRATION
Troubleshooting
Perfumed and artificial
Reduce syrup by 20–30% and keep milk below 60°C; color powder cannot repair aroma.
Too salty
Rinse salted blossom again or keep it as garnish without steeping; do not hide salt with more syrup.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it