Barista Magazine

AUG-SEP 2018

Serving People Serving Coffee Since 2005

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WINNER Agnieszka Rojewska, Independent Barista Champion of Poland What was the inspiration for your signature drink? I focused on [the] best features of [the] coffee and just tried to enhance them. There was a lot of research in mostly bartend- ing techniques. What coffee did you use? The same coffee I used as espresso: Ethiopia from Masina village, processed by washed carbonic maceration, roasted by ONA Coffee. How did it work in concert with the rest of your perfor- mance? I used the drink to show how to connect knowledge behind the coffee with what customers will fi nd in the cup. Also this shows that more regular customers are eager for more knowl- edge and we should give it to them in an approachable way What is the exact recipe for the drink? The drink has four parts: 1. 20 grams of passion-fruit infusion (100 grams of passion fruit, 30 grams of coconut sugar, 50 grams of water). Infusion time: 3 hours. Infusion temperature: 60°C. 2. 20 grams of washed milk (100 grams fresh milk, 7 grams lime juice). Wait 3 hours for separation of proteins, and fi lter 3 times. 3. 10 grams rooibos infusion (4 grams rooibos, 100 grams water). Infusion time: 20 hours. Infusion temperature: 20°C. 4. CM Ethiopia Diamond coffee (3 double shots of espres- so (chilled) Were there special drinking instructions for the judges? I drank with them. It was a simple three sips. Does the drink have a name? No. PHOTO BY KENNETH R. OLSON Signature OF THE WBC FINaLISTS Drinks 92 barista magazine

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