Barista Magazine

JUN-JUL 2012

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2012 USBC Finalist CHRIS BACA VERVE COFFEE ROASTERS SANTA CRUZ, CALIFORNIA Name for your drink? No name! What are the components? • 70 grams Los Lajones Cascara/orange pith infusion. 10 minutes total infusion time. • 6 shots Los Lajones totaling 126 grams • 4 Cara cara orange slices totaling 72 grams • 1 orange peel for fl aming What's the data on the Los Lajones? Los Lajones by Graciano Cruz/Hi-U Boquete Panama, 2100 MASL Naturally processed, Geisha varietal How did the coffee guide the drink building process? The coffee is processed using zero water, and Los Lajones is a bona fi de sustainable farm. I wanted to use just one ingredient besides the coffee and use each part of it to show that everything has a use and nothing needs to be wasted. The coffee is all tropical fruit and citrus, so the Cara cara was perfect. What tools did you use to make the drink? Nitrogen Cavitation via whipped cream canister and N02. You can instantaneously infuse just about any fruit or herb into liquid with zero dilution. You should try it! Please describe how this drink is made. PHOOTOS BY RALPH G SY RALPH GAASTTON Put all aforementioned ingredients in a NO2 canister and charge with NO2 for 30 seconds, vent out NO2, and strain. Flame the Cara cara peel over the top for aroma, portion, and serve. Simple. What was the experience you wanted to create for the judges? Through the performance I wanted to create tension and a bit of guilt surrounding the production of coffee with little thought to the effects it can have on the environment. It's meant to be more educa- tional than fun. There are too many high fi ves and handshakes in the specialty coffee industry. Everyone here obviously loves coffee or they wouldn't be here, so let's talk about something that really matters. The drink is the resolution to that confl ict. It shows that something produced responsibly can also be delicious as hell. Anything else to note about the drink? Can't stop won't stop. BY KENNETH R. OLSON 62 barista magazine

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