FRANCESCO MASCIULLO – ITALY
Ditta Artigianale
Station 3 2:07PM
Introduction
Global climate change
Sustainability
Shock freezer to bring out all of the positive characteristic, -25c to prevent damage to cell structure
Freezing coffee gives more narrow particle distribution.
Espresso
Dose:
Sidro variety from Colombia La Parma El Tucan Honey anaerobic fermentation
Flavour Descriptor:
- Mandarin orange
- Strawberry
- White peach
- Cocoa finish
Ground and frozen ground coffee
med acidity
med-high sweetness
low bitterness
creamy mouthfeel
med body
really clean finish
Milk Beverage
Dose: 19g in 48g out to open up the flavour by increasing the yeild
Arombic fermentation of a caturra variety from Costa Rica 1400m
Flavour Descriptor:
- Sweet cinnamon
- Dark choc
- Buttery texture
Milk 3.3% Protein 3.5% of fat for creamy mouthfeel
55c milk temp
120ml for best balance between coffee and milk
Signature Bev
Dose: 19g in 48g out
Sl28 from Colombia washed
Ingredients:
8g Grape (50g grape and 50g of sugar under vacuum for 24hrs) to bring out the red fruit and complex sweetness
Rose petal (30g or rose petal in 60g of simple syrup, put in a syphon, charged with 6bars of pressure, and leave for 1hr to fully extract)
30g Black tea (?? distinct with mallic acidity, made with 1g of tea and 100ml of low TDS water) to bring out balanced acidity
To add body and texture, then mixed all of the ingredients
Flavour Descriptor:
- Raspberry candy
- Strawberry
- White Peach
Red fruit
Berries flavour and balanced acidity
Barista Evaluation
Not sure I saw all of the strings of the presentation get brought together. Also made difficult using 3 different coffees to assess how it reacts in different stages