LAVINIA TOMA – ROMANIA
Origio
Station 3 10:17AM
Introduction
Coffee Origin:
-Panama Perse (Gesha Volcan 1800m – Natural) 90+
-Ethiopia Nikisse (Sidamo 1800-2000m Natural) 90+
Espresso
Dose:23g in 36g out
Brew temp: 93c for better balance between sweetness and acidity
5 parts gesha 1 part heirloom more intensity
Clean round cup
High sweetness and low bitterness, vivid acidity
Flavour Descriptor:
- White lilies floral
- Dark choc
- Passionfruit
Clean lingering aftertaste
Med-high smooth texture of the body
Milk Beverage
Dose: 23g in 36g out
35% Ethi + 65% Panama (More intense choc + higher intensity sweetness)
100ml
Unpasteurised milk 3.8% fat, 3.3% proteins
45-50c milk temp for greater sweetness
Flavour Descriptor:
- Goat milk choc
- Nougat
- Waffle aftertaste
Mix crema 5 times from bottom to top
Signature Bev
Dose: 23g in 36g out (22% extraction yield)
Same acids with some fruits
Ingredients:
15g freshly pressed mango and pineapple juice: pineapple helps improve the mallic acidity, while the mango will help improve lactic acidity and creamy texture
2.5g of freshly pressed passionfruit juice rich in citric acid
10g of homemade seaberry nectar rich in citric acid
10g of homemade acasia honey from Transylvania
blended for 10sec to aerate bev, giving it a smooth texture
Flavour Descriptor:
- Quince
- Apricot
- Golden Apples
- Ripe Pears