KAPO CHIU – HONG KONG
Cupping Room Coffee Roasters
Station 1 10:01AM
Introduction
Coffee Origin: Ethiopia Bansha region?
Processing:
Varietal: Gesha 1931 (resembles Panama gesha)
Height: 1900-2100m (large day night temp difference adds to bright and complex acidity)
Not about new coffee variety, or new method. No frozen coffee. No crazy stuff
Passion in making the best coffee, resonates with me as a coffee professional
White flower coffee blossom in cupping so roasted fairly light to keep florals
Slow development assisted to bring out the honey sweetness
Espresso
Dose: 20g in 45g out (Flow rate of 3g/sec)
Brew Temp: 93c highlights complex acidity and honey sweetness
Flavour Descriptor:
– Aroma
Floral
Flavour
Tropical fruit like with honey sweetness
Acidity
Complex and bright
Tactile
Silky
Med weight
Long clean finish
1st sip
- Floral aroma
- White flower – coffee blossom
- Passion-fruit
2nd sip
- White grape
- Bergamot
- Hint of mango
Med body
Silky texture
Long clean finish
Milk Beverage
Dose: 20g in 40g out (milk ratio of 1:4)
Flavour Descriptor:
- Mango
- Vanilla
- Bergamot
Perfect cap is more than a sweet creamy milk bev.
Japan milk 3.6% fat to push sweetness, but has transparency and texture to promote mouthfeel
Signature Bev
Dose:
Ingredients:
??g Cilid (?) spice (non alcoholic gin from allspice, cardamon and lemon and grapefruit rind) to highlight complex acidity, adding citrus acidity
20g Non-alcoholic whisky aged barrel honey – grape like and winey
7g seven gum solution silky texture
4 shots of espresso
Stirred with ice to chill down
Filtered into whisky bottle
French Earl Grey tea adds lilac floral aroma
Flavour Descriptor:
- Purple red like aroma
- Red grape
- Dark cherry
Swirl before 2nd and 3rd sip
Then you get more orange citrus acidity
And a lingering honey sweet aftertaste
Barista Evaluation
Rushed a little towards the end, but otherwise a great presentation.