JASON LOO – MALAYSIA
Yellow Brick Road Cafe
Station 3 9:31AM
Introduction
Coffee Origin: Colombia Finca El Trapache
Processing: Honey
Varietal: Gesha
Height: 1950m
Active volcano adding to high mag volcanic ash
2 profiles blended together 15% Aromatic to 85% sweetness and texture focused roast profile
Espresso
Dose:
Brew Temp:
Flavour Descriptor:
- Citrus acidity
- Orange
- Plums
- Cane sugar
- Orange peel finish
Juicy texture
Med body
Lingering aftertaste
Milk Beverage
Dose:
Flavour Descriptor:
- Orange cream
- Malty
- Hong Kong milk tea
Tama city Japan milk 3.9% fat for soft creamy texture
100ml cup size 1 part esp, 4 parts milk
Signature Bev
Dose:
Ingredients:
20g of coffee into modified siphon into a distiller containing 120ml of water, boiled throughout whole performance
120g, destiller brewed through entire presentation
15g cane sugar (unrefined produced by family)
(4g freshly roasted cacoa nibs ground fresh into 25ml of simple syrup)
10ml of nibs and sugar syrup
15g orange reduction (reduced from 150g for 20min)
Flavour Descriptor:
- Mandarin orange
- Black plum
- Bakers choc
- Manuka honey finish
Syrupy texture
Coffee vapour (clear coffee) for lingering aftertaste and aroma
Barista Evaluation
Nice pacing. Good connection to producer
Good instructions for judges with espresso spoon