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2012 USBC Finalist JARED TRUBY VERVE COFFEE ROASTERS SANTA CRUZ, CALIFORNIA What is the name of your drink? Untitled. What are the components? Espresso foam bed with a spherifi ed cherry and cascara, and molasses espresso sidecar. Sodium alginate, sodium lactate, cream, cherry juice, apple juice, pear juice, cascara, molasses, four shots of espresso (on top of the fi ve I served the judges), vanilla bean, and I think that rounds it out. What coffee did you use? Asdrual Chavez's Finale de Cosecha, from West Valley Costa Rica. How did the coffee guide the drink building process? My coffee has a complex character that included six fl avor notes domi- nantly, but never all six at the same time. I wanted a drink to tell a story as well as include all of the inherent character of the coffee. So I created an espresso foam with heavy cream, vanilla bean and espresso, laid in a spoon, and that's the fi rst thing you taste. On the same spoon is some spherifi ed juice consisting of cherry, apple and pear juice. You essentially mix the juices with food safe solutions (which takes some practice in perfecting), and a gelatin-like coating surrounds the juice, turning it into a sphere. This part represented the coffee cherry as well as the acidity inherent to the Caturra cultivar. You bite into this part and get the rush of juiciness and acidity as the second part. Finally, the sidecar, which covered the tea-like notes and molasses notes in my coffee. I did this by pre-brewing a cascara and molasses tea and adding a teaspoon to my espresso. It was warm and really delicious for fi nishing out the drink. So the drink had multiple textures, tastes and temperatures, (and it) tested my capabilities of being creative. N PHOOTOS BY RALP G S ONY RALPH GAH ASTTON What tools did you use? Whipped cream charger. Please describe how this drink is made. You put the cream, four espressos and vanilla bean in the whipped cream container and charge it. You put the fruit solution into some sodium alginate and allow it to sit for a few minutes, then rinse and place on spoon with espresso foam. You also must brew your cascara tea with molasses, which doesn't taste good alone but in espresso it's insane! What was the experience you wanted to create for the judges? I wanted a drink that would tell a story, be technically exciting, taste deli- cious, and be synergetic with my coffee as well as be absolutely obvious that the fi rst and last thing you taste in the beverage was coffee. I don't think I could do any better... ever. What was the message about coffee that this drink conveyed? That coffee is more complex than the few taste notes that could be conveyed on the one day the judges got to experience my beverage. It conveyed all of what I got to taste and enjoy in the months preceding the competition. www.baristamagazine.com 63