KYLE RAMAGE – UNITED STATES
Black & White Coffee
Station 1 2:37PM
Introduction
Coffee Origin: Finca Neguo – Casa portion
Processing:
Varietal: Gesha
Height: 1850m
Mathematical reality
Frozen coffee, at temp of dry ice, reacts physically differently to grinding process
Particles are more consistent in terms of size and shape
Cleaner sweeter and more balanced
Honey process for espresso course – picked bright red; pulped; rinsed; dried on African beds for 12-14days
Natural process for milk course
Washed process for sig course (1980m)
Humidity and temp controlled drying room to give control over these factors
Makes Jose’s coffee’s more consistent
Espresso
Dose:
Brew Temp:
Flavour Descriptor:
- White flowers like jasmine
- Fresh citrus like lime
- Stone fruit like cherry
Light to med body
Silky
Finish will be long herbal like tonic
Sweetness medium like wild flower honey
Crisp
Milk Beverage
Dose:
Flavour Descriptor:
- Raspberry jam
- Date like sweetness
- Coco on the finish
Signature Bev
Ingredients:
120ml calubre espresso
35ml or mosic hop tea intense bergamot
12ml of dark honey simple syrup
30ml of tartaric acid solution – combine with stonefruit to make tropical exotic flavour
Cooled to cool not cold
charged with nitrus to give amazing texture, and calms some of the intense flavours from the hops
Flavours transformed dramatically
Flavour Descriptor:
- Intense beragamot
- Passion-fruit
- Lime zest
Finish very tonic like
Acidity will be med to high throughout the drink
Barista Evaluation
Didn’t provide flavour descriptor for milk bev before serving