Barista Magazine

FEB-MAR 2018

Serving People Serving Coffee Since 2005

Issue link: https://baristamagazine.epubxp.com/i/931664

Contents of this Issue

Navigation

Page 68 of 109

SIXth PLACE Kyle Ramage, Black + White Coffee Roasters Barista Champion of the United States What was the inspiration for your signature drink? I am a big craft-beer guy, and I enjoy both IPAs and sour beers. A local brewery we collaborate with now had a dry-hopped kettle sour that I really loved. That was the inspiration. Brewers use these crazy bitter hops to make fruity fl avors, [so I thought] maybe it will work with coffee, too. Turns out it was lovely adding fl oral [notes], stone fruit, and a structured bitterness to the drink. Does it have a name? In the [United States Barista Championship], I called it "From Durham with Love," but at WBC, it went nameless. Not sure why exactly. What was the exact recipe? • 120ml special-prep Washed Nuguo • 35ml Mosaic hop tea (1 ounce of hops to 1L of water) • 12ml of dark-honey simple syrup • 25ml of tartaric acid solution (2g to 200g of water). Turns out it is really hard to weigh out one gram of something. Into the frozen charger with 1x NO 2 charge. Were there special drinking instructions for the judges? [They were asked to drink it in] two sips, being careful to sip into the brown liquid. Anything else to add about the drink? [It was a] crazy cool homage to the fl avors of Gesha turning white fl owers and stone fruit into bergamot and tropical fruit. 69 www.baristamagazine.com

Articles in this issue

Links on this page

view archives of Barista Magazine - FEB-MAR 2018