Barista Magazine

JUN-JUL 2013

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and finish. On each side of each card was one possible expression of that characteristic. I asked the judges to choose the one which they felt would best represent what they would find in the cup. I had available on the prep table one ingredient per side of each card. Once I knew which four flavor characteristics the judges expected, I used the ingredients corresponding to the opposite four to create a drink that emphasized the unexpected aspects of the coffee. The cards (and their corresponding ingredients) were: t"SPNB$JUSVTPSBOHFQFFM PS4QJDFGSFTIHJOHFS t"DJEJUZ0SBOHFDJUSJDBDJE PS"QQMFNBMJDBDJE t'MBWPS'SVJUBQSJDPUTZSVQ PS$BSBNFMEBUFTZSVQ t'JOJTI4XFFUNPMBTTFT PS4QJDZHJOHFSTZSVQ TJODF*DBMMFEJU$PGGFF5IFSBQZTJODFPVSSPBTUFSIBEBQUMZEFTDSJCFE it that way. It was simultaneously the simplest and most balanced drink I IBWFFWFSDSFBUFE 5IFJOHSFEJFOUTXFSFH"SOVMGP-FHVJ[BNPFTQSFTTP (chilled), 38g palm-sugar simple syrup (8g sugar / 30g water), and 2.5g OPOBMDPIPMJDCJUUFSTNBEFXJUIMFNPOHSBTT PSBOHFQFFM BOERVJOJOF"MM of these were stirred with large cubes of ice for 20–30 seconds and then strained into coupe glasses. Incredibly simple, yet incredibly delicious! CHARLIE HABEGGER PETE LICATA Parisi Artisan Coffee; Kansas City, Mo. Signature drink: This was the first time I have actually named my drink Intelligentsia Coffee; Chicago Signature drink: 'PSUIFTJHOBUVSFESJOL*UBVHIUNZTFMGUPNBLFKBN XIJDI* can happily say I will now always know how to do. I dialed in a blackberry jam JOGVTFEXJUIUBSSBHPOGPS3FHJPOBMT BOECBTJMGPSUIF64#$ BOEXIJTLFEH of the jam with an extraction of my coffee in each judge's glass. To that I added 10g of a simple vanilla-bean infusion (400g water boiled with a chopped whole bean), and finally three drops of fresh-squeezed lime juice. The judges were asked to stir the drink with spoons provided and then enjoy it.  —Compiled by Sarah Allen Training for all Segments of the Coffee Industry Grow your passion by building your skills: from sourcing to preparation. Sign up for a class today www.cofeesolutions.net Training Partner for Probat Burns North America www.baristamagazine.com 25

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