MELODY LU – TAIWAN
Single Origin Espresso & Roast
Station 3 2:53PM
Introduction
Coffee Origin: Ethiopian Cambalia
Processing: Washed
Varietal: Guji
Height: 2200m
For alot of people the coffee that opens the door to sensory experience is an espresso based milk beverage
Espresso
Dose: 21g in 42g out
K30 flat burr gives flaky shape sized particles but just the right amount of fines to give more balance
Med-light weight
Round texture
Long finish with florals
Flavour Descriptor:
- Camello
- Nectarine
- Black tea like
- Ginger lily
Milk Beverage
Dose: 21g in 42g out
50c Milk temp
1/2cm foam
Flared out shape with thin wall of the cup is giving the coffee a nice and smooth texture
Flavour Descriptor:
- Orange
- Malt choc
- Milk caramel
Velvety texture
Signature Bev
Dose: 18.5g in 50g out
Ingredients:
CLarifyng the milk experience (take away most of the fat in the milk, so intentionally denatured the milk by heating the milk up to a temp of 82c, added 12g of yellow lemon juice (2.3ph))
Flavour Descriptor:
- Grapefruit
- Oolong tea
- Prune
- Lingering white florals
Flavour Descriptor:
Barista Evaluation
Lots of farm knowledge. Good connection back to customer’s experience