HUGH KELLY

HUGH KELLY – AUSTRALIA

ONA Coffee
Station 2 10:55 AM

Introduction

Coffee Origin: Jameson Savage Finca Debra
Processing:  Whole cherry carbonic maceration
Varietal: Green tipped gesha
Height:

New and unique
Placed in sealed containers and pressurised with co2
skins of the berries added strawberry

the whole cherry goes into tank, comes out and gets depulped and then finished as a washed.

Ek grinder
Frozen on dry ice before grinding

 

Espresso

Dose:  16.5g in and 49g out
Flavour Descriptor:

-1st sip

• Orange
• Rose petals

– 2nd sip

• Strawberry

-Tactile

• Med to light weight
• Silky
• Med to long finish

Stir for 12 sec
3 sips

Cooled down espresso cup with dry ice to promote strawberries in 3rd sip

Milk Beverage

Dose: 21g in and 38g out
Flavour Descriptor:

• purple grape
• caramel
• Steam adds 10% water so used “milk cloud” to texture milk without adding water and gives caramel note
  Creamy delicious taste balance
  58deg milk allowing purple grape note to come throughk30 grinder
  Roasted slower for more body and intensity

  Signature Bev

  Ingredients:

  Wants to combine the 2 sides of the coffee

  7ml: 50-50 blackcurrant and water reduced over 15hrs Strawberry note becomes cherry
  Changed grind profile to under 600 micros for a 12g dose focusing on jasmine aromatics and rose on the palate for 50g out for floral (gives intensit and acidity)
  Balanced out with 0.6g 50-50 blend of raw sugar and manuka honey – adds stone in fairy floss machine to add peach note

  Paper filter to remove fines and give clarity of flavour

  adds 10ml to espresso
  Flavour Descriptor:

  • • • Jasmine nose
      • Rose palate
      • Peach
      • Cherry

  Barista Evaluation