rafaelthompson

[rafaelthompson]

23 US Coffee Roasters Named 2022 Good Food Awards Finalists

The Good Food Foundation has unveiled the list of finalists for 2022 Good Food Awards, including 23 United States-based coffee roasting companies. The awards program, now in its 12th year, celebrates... 23 US Coffee Roasters Named 2022 Good Food Awards Finalists published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Coffee May Help With Seasonal Affective Disorder

A new study finds coffee helps with Seasonal Affective Disorder. Coffee May Help With Seasonal Affective Disorder published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Colombian Leaders Publish 9-Year, $9 Million Roadmap for Coffee Sector: Conpes 4052

The Colombian federal government has signed into action Conpes 4052, a nine-year roadmap for improvement of the Colombian coffee sector with $34,531 Colombian pesos (approximately US$9.1 million, as of this... Colombian Leaders Publish 9-Year, $9 Million Roadmap for Coffee Sector: Conpes 4052 published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Inside the New Curate Coffee Collective Headquarters in Portland

Less than two years after opening its original location in Portland, Oregon, Curate Coffee Collective has moved its co-roasting business north up the banks of the Willamette River to a... Inside the New Curate Coffee Collective Headquarters in Portland published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

The Magic of Coffee and Food Pairings: Part One

Scientific research is getting down to the core of finding the best ways to pair food with coffee.

BY YKER VALERIO SPECIAL TO BARISTA MAGAZINE ONLINE

Cover photo courtesy of Alex Padurariu for Unsplash

A couple of years ago, a food critic enjoyed a delicious meal, which was paired perfectly with fine wine in one of the best restaurants in Europe. When it was time for dessert however, the coffee became a huge disappointment. The options were simply black coffee or coffee with milk—and the coffee quality was mediocre.

After reading this story in a Danish newspaper, Christina Birke Rune, a researcher from Southern Denmark University, wanted to find scientific grounds to devise the best match between coffee and food.

Many aspects of coffee, like experimental processing methods and roasting profiles, have developed significantly over the past few decades. However, very little has changed regarding coffee and food pairings. But scientific research in the field hasn’t been abundant either.

Christina worked with Morten Münchow and Federico Pérez-Cueto to make a systematic review of the methods used for food pairing with coffee, tea, wine, and beer. Surprisingly, very few studies have addressed this topic for coffee. After this finding, the team started to broaden its scope.

Much research about pairing food and wine is actually based in belief, not scientific evidence. Photo by Chelsea Pridham for Unsplash.

Alcohol Isn’t the Answer

We are familiar with the longstanding tradition of pairing foods with alcoholic beverages like wine and beer. But science doesn’t actually explain most of the widespread rules and beliefs about pairing these beverages and food.

Sure, research has provided plenty of guidelines for pairing food and wine. But after digging deeper, Christina found that most existing evidence relies heavily on experts’ opinions more than the underlying nature of consumer preference. So, although pairing food and wine has achieved some maturity in the fine restaurant segment, there is still a lot of room for evidence-based development and innovation.

To some extent, this surprising finding makes it more interesting for coffee researchers, especially with the launch of the latest version of the Specialty Coffee Association Sensory and Cupping Handbook.

Looking for a Healthier & Pleasant Relationship

Traditionally, coffee drinking has been related to unhealthy habits like smoking and eating sweets. It would be a huge understatement to say that these two habits are bad company. This is particularly true considering both have strong links with chronic diseases like cancer and diabetes. Therefore, with the opportunity to explore new pairings, we find the ability to pair coffees with healthy ingredients and flavors.

Moreover, matching fine foods with top-quality coffee offers new and exciting opportunities. Especially now, after decades of development of experimental coffee processing methods and discovering new aromatic profiles, we’ve widened the potential scope of pairings.

Although coffee drinking is still largely based on tradition, innovative tasting experiences have been on the rise. For instance, some producers offer single-origin chocolate and coffee tastings that they grow and prepare in their estates. 

Cup Tasters competitor Dulce Barrera agrees to some extent with current research findings. Dulce has been the Guatemalan Coffee Tasters Champion three times and achieved fourth place at the World Cup Tasters Championship in 2019. According to Dulce, more than assigning arbitrary principles for coffee and food pairings, it’s necessary to perform specific analyses to decide the best match.

In this regard, before making any decision about pairing food and coffee, Dulce claims it’s crucial to learn about the type of food and its characteristics, too.

Despite the advances we’ve made in roasting and processing, we have yet to advance in coffee and food pairings. Photo by Redd for Unsplash.

The Future of Research in Coffee and Food Pairings

After discovering the surprisingly low amount of scientific research on coffee and pairing, Christina started to look for interesting questions to answer. Soon she will publish her findings on the relationship between basic taste and aroma.

With so many aspects to consider, it’s hard to know what will come next. However, opportunities for the HoReCa (hospitality) industry are interesting, particularly for businesses meeting the customer demand for innovative and premium coffee experiences.

Tomorrow, we chat with restaurant experts on elevating the coffee experience within the dining scene.

ABOUT THE AUTHOR

Yker Valerio (he/him) is a freelance content creator. After more than 10 years of working as a management consultant, he started his blog Bon Vivant Caffè to share his passion for specialty coffee.

The post The Magic of Coffee and Food Pairings: Part One appeared first on Barista Magazine Online.

The Magic of Coffee and Food Pairings: Part One published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

It’s 1st Crack, a Coffee Comic for the Weekend!

Welcome to the weekend with 1st Crack, a coffee comic strip for weekend mornings, for October 30, 2021 featuring a unique, illustrated look at life behind the bar.

BY OMRI ALMAGOR AND ASHLEY WONG

Want a hardcopy of 1st Crack comics? They’re available in the 2nd Crack comic book! And the second issue of 2nd Crack is out now: You can buy a copy of 2nd Crack Issue 2 here.

And while supplies last, you can get a free copy of 2nd Crack Issue 2 with any new subscription to Barista Magazine! Subscribe here to Barista Magazine.

Interested in stocking 2nd Crack in your café? Reach out to Omri here.

Read previous 1st Crack comics here.

ABOUT THE AUTHORS

Omri Almagor lent his skills to companies such as Kees Van Der Westen, Decent Espresso, Faema, Terra Kaffe and others. He founded Del Creatives as an outlet for innovative people from the coffee world to join resources and produce fantastic coffee works – covering mechanical and extraction engineering, product and brand design, writing, and social activity. He lives in Milan, Italy, with his partner, a fashion and art writer, and son.

Ashley Wong is an illustrator and video editor based in Detroit, Michigan. She likes traveling, drinking coffee, and eating chocolate chip cookies.

The post It’s 1st Crack, a Coffee Comic for the Weekend! appeared first on Barista Magazine Online.

It’s 1st Crack, a Coffee Comic for the Weekend! published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

USDA Grants $6 Million for Coffee Leaf Rust Research

The global fight against coffee leaf rust just got a major boost from the United States Department of Agriculture (USDA), which issued a four-year, $6 million grant for a coordinated... USDA Grants $6 Million for Coffee Leaf Rust Research published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Faema Unveils a Bold New Generation of the Faemina Home Espresso Machine

Long-running Italian espresso machine brand Faema has returned to the home coffee station with the Faemina, a new single-group, dual-boiler machine. Representing a dramatic departure from the sturdy spring lever... Faema Unveils a Bold New Generation of the Faemina Home Espresso Machine published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Meet Charlie, The Coffee Stealing Dachshund

Cheeky Charlie could use a puppaccino. Meet Charlie, The Coffee Stealing Dachshund published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Move Over Cold Brew: Iced Coffee Wants its Spotlight Back

Cold brew has had a long run of popularity, but will good “old fashioned“ iced coffee ever make a return?

BY TOBIAS ANDERSON SPECIAL TO BARISTA MAGAZINE ONLINE

Cover photo by Wade Austin Ellis for Unsplash

For the cold coffee lovers of the industry, it’s very likely that cold brew has become your go-to drink over the past several years. It’s everywhere, from the hole-in-the-wall specialty café down the street to the Dunkin’ Donuts at the strip mall. Cold brew has taken over the coffee world. In 2017, the U.S. had an annual cold brew growth of 370%, and by 2025 annual sales are predicted to be $944.16 million, a fivefold increase from 2017. 

But, by the outspoken word of a few aficionados, cold brew’s popularity may begin to be challenged by an unexpected rival: iced coffee. That’s right, good ol’ brewed coffee on ice. What is the reason for the resurgence, and what can iced coffee offer over the current champion of summer caffeination?

Let’s start by looking at what’s in the cup.

Cold brew may about to be challenged by iced coffee. Photo by An Nguyen for Unsplash.

Antioxidants

Cold brew is a kind of preparation, and iced coffee is not. It is from the process of cold or room-temperate water extraction that cold brew gets its name—not because it is served cold. Coarsely ground coffee is allowed to sit in cold water anywhere from 12 to 24 hours. 

While the cold water extraction process is what makes the taste notably sweeter, smoother, and more chocolaty than coffee brewed with hot water, it also comes with some usually overlooked downsides. Research conducted at Thomas Jefferson University in Philadelphia showed that more antioxidants can be extracted through a hot brewing process, especially from dark roasts (the profile almost always used in cold brew).

Caffeine

Many often claim that cold brew has a higher caffeine content than regular brewed coffee. This is a bit deceiving. The caffeine content of a beverage is actually due to a variety of factors, including: 

Ratio of beans to water

Serving size

Coffee bean type

Water temperature

Grind size 

Brewing time

In general, cold brew is made with a higher coffee-to-water ratio than hot-brewed coffee (around 1:8 in cold brew and 1:20 in hot coffee), resulting in higher caffeine content. Longer brew times also result in higher levels of caffeine.

However, the increased surface area provided by a fine grind, plus the fact that hot water extracts more caffeine than cold water, are both factors that limit caffeine extraction when cold brewing. 

Acidity

Cold brew’s impressive rise in popularity stems not only from the consumer’s enjoyment of the beverage’s unique qualities, but also from some stated health benefits of the cold-brewing process. The same study by Thomas Jefferson University showed that not only does brewing cold reduce the number of antioxidants, it also doesn’t yield a less acidic beverage as is usually claimed. pH levels of both hot and cold coffee ranged from 4.85 to 5.13 in all samples. 

So how did cold brew garner such a favorable reputation among health aficionados without actually having many of the touted benefits? 

Light roasts are perfect for iced coffee, but not cold brew. Photo by Tamara Schipchinskaya for Unsplash.

Here’s the Story

The Japanese were cold brewing coffee as early as the 1600s. They may have modified brewing techniques they learned from Dutch traders who had developed a way to brew coffee at sea without lighting a “dangerous fire,” but the true origin story is filled with speculation.

It was not until the invention of the Toddy Brewing System by Todd Simpson in 1960 that the drink began to take off commercially. By the ’90s, American coffee shops were using cold-brew concentrates in their blended drinks. In the summer of 2015 Starbucks released its own cold brew, marketing it as “naturally sweet and smooth.”

So, while cold brew did provide 17th century sailors with a safe method of brewing coffee, it seems that the modern frenzy is more the product of very effective marketing campaigns than the discovery of a superior brewing method.

A Case for the Return of Iced Coffee

If you are looking for a sweeter coffee with a more full-bodied texture, you will probably prefer cold brew. Its longer shelf life can also be appealing. 

But there are qualities to iced coffee that cold brew does not have. Flavor notes are extracted better using the ideal temperature of about 200 degrees Fahrenheit. Lighter roasts, beloved in the coffee world for their complex flavor profiles, are, for instance, almost never used in cold brew, as the method does not permit the coffee’s unique qualities to emerge. 

The ideal method for preparing a delicious iced coffee is a technique called flash brewing. In this case, filter coffee is brewed directly over ice, capturing the complexity of the coffee before it can escape. What makes this method so appealing is that you get to tase the characteristics of the coffee that you’re brewing with. Cold water brewing, while deliciously smooth and chocolaty, can remove the characteristics that roasters have worked so hard to source, roast, and preserve.

The emerging research presented in the article, as well as developments in brewing techniques as demonstrated by James Hoffmann and other experts, is the reason we will likely see more specialty-coffee shops experimenting with iced coffee in the coming years.

Flash brew is a popular way to prepare iced coffee. Photo by Paul Hanaoka for Unsplash.

Final Thoughts

If you have worked as a barista, you probably have noticed that in general, people treat iced coffee as an inferior drink. Many customers will opt for an iced Americano if cold brew is not available, rather than order an iced coffee. Hopefully, this article helps to show that such opinions are more the product of effective branding campaigns than qualitative comparison. There is no point denying ourselves the chance to experience something wonderful on a priori assertions. Try it for yourself. You may be pleasantly surprised.

ABOUT THE AUTHOR

Tobias Anderson (he/him) is a freelance writer and six-year veteran of the specialty-coffee industry. Coffee and conversation are the greatest joys in his life. You can reach him at tobiasandersonwork@gmail.com.

The post Move Over Cold Brew: Iced Coffee Wants its Spotlight Back appeared first on Barista Magazine Online.

Move Over Cold Brew: Iced Coffee Wants its Spotlight Back published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Glitter Cat Barista is Back with the Three-Round DiGi2TiON

The Los Angeles-based coffee subscription and events outfit Glitter Cat Barista is heading into its fourth competition season, and second since the world of in-person events turned all topsy-turvy. The... Glitter Cat Barista is Back with the Three-Round DiGi2TiON published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Two Coffee Species Offer Hope In The Face Of Climate Change

C. racemosa and C. zanguebaria may broaden the horizons of coffee's future. Two Coffee Species Offer Hope In The Face Of Climate Change published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Brazil Triumphs in Fifth Annual Licor 43 Bartenders & Baristas Challenge

Nine national winners competed for the Bartenders & Baristas Challenge title this year by submitting their drinks via YouTube.

FROM STAFF REPORTS BARISTA MAGAZINE

Licor 43 once again hosted one of the world’s most exciting coffee cocktails competitions, the Bartenders & Baristas Challenge, and the 2021 champion was revealed today: Congratulations to Thalita Freire from Venda do Maninho in Brazil!

The competition is the brainchild of the Spanish liqueur brand and calls on cocktail and coffee professionals around the world to showcase their expertise and creativity in the art of pairing Licor 43 and coffee.  An audience of fellow coffee-cocktail fans tuned into the brand’s official YouTube channel yesterday, October 27, to watch the grand finale, which was hosted by Gavin Wrigley, head of education at the European Bartender School, and see Thalita take the top spot with their winning cocktail: Tropicália.

Thalita Freire of Brazil won top honors in the Licor 43 Bartenders & Baristas Challenge with this cocktail, the Tropicália. See the recipe later in this article!

The 2021 judging panel included returning cocktail guru Merijn Gijsbers and coffee consultant Timon Kaufmann, with Penelope Bass, senior editor at Imbibe Magazine, joining. They were tasked with watching films sent in by nine chosen winners of their national rounds and evaluating their coffee-cocktail creations. Second place was awarded to Maj Schöffmann from the European Bartender School with his Spanish Velvet, and third position went to Michelle Nguyen from the United States with her Good Morning Vietnam creation.

“At Licor 43, supporting the bartender community is one of our key priorities, so during the pandemic last year we moved our competition online to allow more people to participate,” says Julian Fernandez, global marketing & innovation director for spirits of Zamora Company. “Feedback was very positive, with more entries than we ever expected, so we maintained the digital format in 2021 to ensure that Licor 43 continued to spark their coffee-cocktail imaginations. The fact that we reached 27.5 million people globally really showed that it worked. 2022 will be the sixth edition of our competition and will focus on combining the best of both worlds: in person, and with some virtual elements. We can’t wait!”

Judge Timon Kaufmann adds, “Thalita won because she was delivering exactly what we were looking for: a simple and easy-to-replicate, yet delicious, coffee cocktail that showcases the potential and flavours of Licor 43. More than this, she provided a good story and name, as well as showing profound knowledge about the coffee she was using. Well done!”

Fellow judge Merijn Gijsbers adds, “I absolutely loved Thalita’s drink Tropicália! In a video that showed her passion for presenting new drinking experiences, she managed to create a cocktail that brings all the flavor notes of Licor 43, the coffee of her choice, and the other ingredients together in a sweet and pleasant drink. I like how she played with the acidity of the fresh passion fruit and made the ingredients work together in a cocktail with subtle fruity flavours, but also notes of caramel and licorice. The drink is easy to prepare and looks elegant. Very well done!”

Thalita wins €3,000 to put toward a training course or professional equipment of her choice.

RECIPES FOR THE TOP 3 DRINKS IN THE BARTENDERS & BARISTAS CHALLENGE

FIRST PLACE: BRAZIL—TROPICÁLIA

INGREDIENTS:

50ml Licor 43

25ml Catuaí Amarelo coffee

20ml Strained pure passion fruit pulp

Garnishing: 1 basil leaf

COCKTAIL PREPARATION:

• Freeze the cup with ice cubes and leave it.

• Open the pure passion fruit and remove the pulp; with help of a sieve, separate the concentrated liquid from the seeds.

• Put all the ingredients in a shaker and shake without ice until it creates a little foam.

• Add the ice to the shaker and make a hard shake.

• Remove the ice from the glass.

• With the help of a hawthorn and a strainer, pour the cocktail into a coupe glass and fill it.

• Garnish: Knock the basil leaf and aromatize the glass in circular movements. Decorate by putting it in the middle of the cocktail.

COFFEE PREPARATION:

• Coffee used: Catuaí Amarelo coffee

• Method of extraction: French press

• Gr. of dry coffee used: 20g

• Gr. of liquid produced: 100ml

• Water temperature: 96ºC

• Extraction time: 4 minutes

• Amount of pours: 1

SECOND PLACE: EUROPEAN BARTENDER SCHOOL—SPANISH VELVET

INGREDIENTS:

45ml cold-brew coffee concentrate (1:8)

45ml Licor 43

30ml Wheat vodka

15ml Maraschino liqueur

100ml Coca-Cola

Garnishing: Maraschino cherry

COCKTAIL PREPARATION:

• Brew cold-brew coffee.

• Chill Coca-Cola and a coupe glass.

• Prepare a shaker and pour the cold-brew coffee, Licor 43, vodka, and Maraschino liqueur.

• Dry shake.

• Shake with ice and double strain.

• Top with Coca-Cola.

• Garnish with Maraschino cherry and serve.

COFFEE PREPARATION:

• Coffee used: Kimbo Premium Blend

• Method of extraction: Cold brew

• Gr. of dry coffee used: 50g

• Gr. of liquid produced: 400ml 

• Water temperature: 4ºC

• Extraction time: 24 hours

• Amount of pours: 8,9

THIRD PLACE: USA—GOOD MORNING VIETNAM

INGREDIENTS:

60ml Café du Monde cold brew

30ml Cognac

30ml Condensed milk

37ml Licor 43

Crushed ice

COCKTAIL PREPARATION:

• Add cold brew to a collins glass.

• Add cognac to cold brew.

• Fill the glass with crushed ice.

• In a separate small pouring vessel, combine Licor 43 and condensed milk. Stir thoroughly.

• Pour Licor 43/condensed milk into the Collins glass.

• Mix slowly.

COFFEE PREPARATION:

• Coffee used: Café du Monde

• Method of extraction: Cold brew

• Gr. of dry coffee used: 60g

• Gr. of liquid produced: 450ml 

• Water temperature: Refrigerate

• Extraction time: 24 hours

The post Brazil Triumphs in Fifth Annual Licor 43 Bartenders & Baristas Challenge appeared first on Barista Magazine Online.

Brazil Triumphs in Fifth Annual Licor 43 Bartenders & Baristas Challenge published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Victoria Arduino Unveils the Black Eagle Maverick Espresso Machine

Italian espresso machine maker Victoria Arduino has unveiled the Black Eagle Maverick, a new high-volume commercial espresso machine in the Eagle machine line. Following previous Black Eagle models, the Maverick... Victoria Arduino Unveils the Black Eagle Maverick Espresso Machine published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Two Coffee Species Offer Hope In The Face Of Climate Change

C. racemosa and C. zanguebaria may broaden the horizons of coffee's future. Two Coffee Species Offer Hope In The Face Of Climate Change published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Brazil Triumphs in Fifth Annual Licor 43 Bartenders & Baristas Challenge

Nine national winners competed for the Bartenders & Baristas Challenge title this year by submitting their drinks via YouTube.

FROM STAFF REPORTS BARISTA MAGAZINE

Licor 43 once again hosted one of the world’s most exciting coffee cocktails competitions, the Bartenders & Baristas Challenge, and the 2021 champion was revealed today: Congratulations to Thalita Freire from Venda do Maninho in Brazil!

The competition is the brainchild of the Spanish liqueur brand and calls on cocktail and coffee professionals around the world to showcase their expertise and creativity in the art of pairing Licor 43 and coffee.  An audience of fellow coffee-cocktail fans tuned into the brand’s official YouTube channel yesterday, October 27, to watch the grand finale, which was hosted by Gavin Wrigley, head of education at the European Bartender School, and see Thalita take the top spot with their winning cocktail: Tropicália.

Thalita Freire of Brazil won top honors in the Licor 43 Bartenders & Baristas Challenge with this cocktail, the Tropicália. See the recipe later in this article!

The 2021 judging panel included returning cocktail guru Merijn Gijsbers and coffee consultant Timon Kaufmann, with Penelope Bass, senior editor at Imbibe Magazine, joining. They were tasked with watching films sent in by nine chosen winners of their national rounds and evaluating their coffee-cocktail creations. Second place was awarded to Maj Schöffmann from the European Bartender School with his Spanish Velvet, and third position went to Michelle Nguyen from the United States with her Good Morning Vietnam creation.

“At Licor 43, supporting the bartender community is one of our key priorities, so during the pandemic last year we moved our competition online to allow more people to participate,” says Julian Fernandez, global marketing & innovation director for spirits of Zamora Company. “Feedback was very positive, with more entries than we ever expected, so we maintained the digital format in 2021 to ensure that Licor 43 continued to spark their coffee-cocktail imaginations. The fact that we reached 27.5 million people globally really showed that it worked. 2022 will be the sixth edition of our competition and will focus on combining the best of both worlds: in person, and with some virtual elements. We can’t wait!”

Judge Timon Kaufmann adds, “Thalita won because she was delivering exactly what we were looking for: a simple and easy-to-replicate, yet delicious, coffee cocktail that showcases the potential and flavours of Licor 43. More than this, she provided a good story and name, as well as showing profound knowledge about the coffee she was using. Well done!”

Fellow judge Merijn Gijsbers adds, “I absolutely loved Thalita’s drink Tropicália! In a video that showed her passion for presenting new drinking experiences, she managed to create a cocktail that brings all the flavor notes of Licor 43, the coffee of her choice, and the other ingredients together in a sweet and pleasant drink. I like how she played with the acidity of the fresh passion fruit and made the ingredients work together in a cocktail with subtle fruity flavours, but also notes of caramel and licorice. The drink is easy to prepare and looks elegant. Very well done!”

Thalita wins €3,000 to put toward a training course or professional equipment of her choice.

RECIPES FOR THE TOP 3 DRINKS IN THE BARTENDERS & BARISTAS CHALLENGE

FIRST PLACE: BRAZIL—TROPICÁLIA

INGREDIENTS:

50ml Licor 43

25ml Catuaí Amarelo coffee

20ml Strained pure passion fruit pulp

Garnishing: 1 basil leaf

COCKTAIL PREPARATION:

• Freeze the cup with ice cubes and leave it.

• Open the pure passion fruit and remove the pulp; with help of a sieve, separate the concentrated liquid from the seeds.

• Put all the ingredients in a shaker and shake without ice until it creates a little foam.

• Add the ice to the shaker and make a hard shake.

• Remove the ice from the glass.

• With the help of a hawthorn and a strainer, pour the cocktail into a coupe glass and fill it.

• Garnish: Knock the basil leaf and aromatize the glass in circular movements. Decorate by putting it in the middle of the cocktail.

COFFEE PREPARATION:

• Coffee used: Catuaí Amarelo coffee

• Method of extraction: French press

• Gr. of dry coffee used: 20g

• Gr. of liquid produced: 100ml

• Water temperature: 96ºC

• Extraction time: 4 minutes

• Amount of pours: 1

SECOND PLACE: EUROPEAN BARTENDER SCHOOL—SPANISH VELVET

INGREDIENTS:

45ml cold-brew coffee concentrate (1:8)

45ml Licor 43

30ml Wheat vodka

15ml Maraschino liqueur

100ml Coca-Cola

Garnishing: Maraschino cherry

COCKTAIL PREPARATION:

• Brew cold-brew coffee.

• Chill Coca-Cola and a coupe glass.

• Prepare a shaker and pour the cold-brew coffee, Licor 43, vodka, and Maraschino liqueur.

• Dry shake.

• Shake with ice and double strain.

• Top with Coca-Cola.

• Garnish with Maraschino cherry and serve.

COFFEE PREPARATION:

• Coffee used: Kimbo Premium Blend

• Method of extraction: Cold brew

• Gr. of dry coffee used: 50g

• Gr. of liquid produced: 400ml 

• Water temperature: 4ºC

• Extraction time: 24 hours

• Amount of pours: 8,9

THIRD PLACE: USA—GOOD MORNING VIETNAM

INGREDIENTS:

60ml Café du Monde cold brew

30ml Cognac

30ml Condensed milk

37ml Licor 43

Crushed ice

COCKTAIL PREPARATION:

• Add cold brew to a collins glass.

• Add cognac to cold brew.

• Fill the glass with crushed ice.

• In a separate small pouring vessel, combine Licor 43 and condensed milk. Stir thoroughly.

• Pour Licor 43/condensed milk into the Collins glass.

• Mix slowly.

COFFEE PREPARATION:

• Coffee used: Café du Monde

• Method of extraction: Cold brew

• Gr. of dry coffee used: 60g

• Gr. of liquid produced: 450ml 

• Water temperature: Refrigerate

• Extraction time: 24 hours

The post Brazil Triumphs in Fifth Annual Licor 43 Bartenders & Baristas Challenge appeared first on Barista Magazine Online.

Brazil Triumphs in Fifth Annual Licor 43 Bartenders & Baristas Challenge published first on https://espressoexpertsite.tumblr.com/

[rafaelthompson]

Victoria Arduino Unveils the Black Eagle Maverick Espresso Machine

Italian espresso machine maker Victoria Arduino has unveiled the Black Eagle Maverick, a new high-volume commercial espresso machine in the Eagle machine line. Following previous Black Eagle models, the Maverick... Victoria Arduino Unveils the Black Eagle Maverick Espresso Machine published first on https://espressoexpertsite.tumblr.com/