Barista Magazine

AUG-SEP 2018

Serving People Serving Coffee Since 2005

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6th Place John Gordon, Gorilla Gear Barista Champion of New Zealand What was the inspiration for your signature drink? The inspiration came from the clarity of the characteristics that Project Origin's CM selec- tions bring to the coffees. The original drink was going to have all the espresso clarified through the water distil, and the ingredients were also mostly clear. It was an interesting drink but quite far removed from how we view coffee yet still with the characteristics of both the coffee and the flavors. I wanted to do a signature drink that was com- pletely clear but in the end it was a little too risky, so after the New Zealand competition, I started playing with the distil and continued experimenting with my own CM processing of different fruits for the ingredients. What coffee did you use? The coffee was a traditional washed version of the CM coffees I used in the espresso and milk course from Ethiopia, a new washing station near Masina town in Guji. How did it work in concert with the rest of your performance? The idea was for the espressos to be processed through the distil during the service of the other courses to show the simplicity of simple techniques and technology to clarify liquids. This part represented a possible solution for water fi l- tration without complex fi lters, and showed how effective it is by taking espresso and completely clarifying it. What is the exact recipe for the drink? • 2 shots washed Ethiopian espresso processed thought the distil at 130°C ( 20 grams in, 50 grams out in 16–18 seconds). • 4 shots washed Ethiopian espresso fi ltered through a V60 paper • 30 grams of carbonic macerated kiwi-fruit pulp (500 grams of kiwi fruit, blended, placed inside a stainless-steel cream whipper and charged with CO 2 for 12 hours). • 15 grams of carbonic macerated strawberry-fruit pulp (500 grams of strawberries, blended, placed inside a stainless-steel cream whipper, and charged with CO 2 for 24 hours). • Served over frozen stainless-steel whiskey balls. (Alternate ingredients were also made in case of fl avor changes as the coffee aged: a 12-hour passion fruit CM and a 24-hour raspberry CM was backup.) Were there special drinking instructions for the judges? When removing the lid, they were told to take in the aroma as the distilling process created intense lime aromatics. Then they were asked to take three sips, and to roll the glass around fi ve times in between each sip so the liquid would gradually cool down with the fl avors changing as it cooled. Does the drink have a name? No name really, but it was defi nitely along the lines of my 2011 WBC sig that was based on my favorite cocktail, an Old Fash- ioned. Anything else to add about the drink? This drink was really a representation of how modern techniques of processing can really push the boundaries of fl avor, and how we can create such amazing new experiences through simplicity without making things too complicated. It was crazy tasty and progressive through the tasting evaluation. I've never made a sig drink that changed this much as you taste it. PHOTO BY KENNETH R. OLSON 97 www.baristamagazine.com

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