ANDRÉ EIERMANN – SWITZERLAND
UCC Coffee Switzerland
Station 1 2:37PM
Introduction
Coffee Origin: Honduras Finca El Puente
Processing: Washed
Varietal: Gesha
Height: 1550m
[Roasting coffee on stage]
Avoiding carbonic acid by “nitrogen flush extraction”
Right after grinding will use nitrogn to flush the coffee
Will use a puma to infuse the CO2 ??
Personally involved in the coffee capsule
Extraction yield is higher because the CO2 has been pushed out.
After nitogen has been pushed out, we can achieve a more even extraction and a higher TDS (6.4%) and a higher extraction yield (8.6%)
60% of all coffees are consumed with mik
Espresso
Dose: 19.5g in 48g out
Nitrogen flush will give a creamy texture and distinctive flavours
Flavour Descriptor:
-1st sip
- Fresh orange
- Yellow peach
-2nd sip
- Plum
- Bergamot finish
Just below med body
Creamy texture
Milk Beverage
Dose: 24g esp with 60g of steamed milk
Flavour Descriptor:
-
- Yellow peach
-
- Bergamot flavour becomes milk tea
- Toffee
Total strength calculated by separating the solids of the milk and the coffee versus the water, because once strength reaches 2.3% you can expect though beautiful flavours.
Signature Bev
Dose: 18.5g in 50g out
Ingredients:
6g Passionfruit reduction (100g passionfruit, 100g sugar; matured for 2 days)
3g Bergamot bitter (100g bergamot tea, 100g water, 10g sugar; infused for 24hrs)
10g Apple honey (100g apple, 100g honey; infused for 24hrs) Balance acidity
Freshly roasted coffee (using nitrogen flush)
Then in nitrogen to enhance creamy texture
Just after roasting, a beautiful orange flavour
Flavour Descriptor:
- Mandarin orange
- Necterine
Served on ice cubes
Barista Evaluation
Curious what wastage was like for coffee in gas containers
WOW. Can’t believe you managed all that in 15min. Impressive
