Barista Magazine

JUN-JUL 2012

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2012 USBC Finalist Devin Chapman COAVA COFFEE ROASTERS PORTLAND, OREGON Does your drink have a name? No name... I describe it as a glimpse at the anatomy of the fl avor profi le of the coffee. What are the components of the drink? Coffee, Meadowfoam Honey, caramelized demerara sugar syrup (1:1 sugar to water), sugar maple smoked salt, an aerator. What coffee did you use for this drink? A Caturra from Huila, Colombia, produced by Reinelio Lopez, who is part of the Monserrate community. The coffee's unique fl avor profi le was highlighted by three distinct (brewing) methods. I just tried to manipulate the naturally occur- ring compounds in the coffee: honey to mask bitterness, oxygen to hide sweetness, sugar to muffl e acidity, and salt to open up the rich bottom end. What tools did you use to make the drink? • Induction heater • 2 kettles with water and thermometers to monitor the temps • 1 V-60 brewer with a paper Chemex fi lter • 1 Chemex with a KONE • 1 600ml Hario range server • 2 360ml Hario range servers • 5 scales (2 j-scales for measuring the brewed coffees, 3 Salter Slimline scales for measuring my doses of each drink) • An aerator Please describe how this drink is made. One V-60 of brewed coffee extracting roughly an 18% yield in two minutes with six grams of wildfl ower honey (per 250 grams of coffee); one KONE brewed coffee extracting roughly 22% in 3.5 minutes, aerated; 80 grams of espresso combined with a salted caramel syrup (75 grams of water, six grams of salted caramel syrup, and one granule sugar-maple smoked salt), poured in such a way that it slips beneath the crema. Served separately. What was the experience you wanted to create for the judges? I wanted to give three distinct windows into the complexities of the coffee, focusing on the richness, the fruit qualities and the delicate aspects. What was the message about coffee that this drink conveyed? Coffee is super complex and ought to be tasted in myriad ways to really begin to understand the complexities. Furthermore, my primary role as a barista is to provide a positive sensory experience. Anything else to note about the drink? I can easily make this for you at our coffeebar. Ingredients on hand. 56 barista magazine

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