I know that I certainly didn’t understand 100% of what was said by the baristas during their presentations, and so thought there might be value in defraging (taking the presentations apart) and looking at them in more depth. Below is stage one of that process, which is an embedded video of the performance, and a transcript (that I had to write out myself (so apologies if there are any errors)). I have even added the option to translate the page into other languages if you find that the English presentation was too hard to follow.
Once I have some more time I will be going through each section and linking relevant content through to explain why certain points are important or interesting, but for now, sit back and enjoy a presentation by the current World Barista Champion, Sasa Sestic.
[google-translator]
Transcript
It is really good to be here with you again.
So in the past four years as a barista and as a coffee buyer I’ve met so man wonderful producers, and together we shared the ideas and experiments to help improve quality.
Now these experiences helped me realise that in order to serve even better coffees to my consumers, which is you again today, I wanted to do a lot more than just go to the farm and buy the best lots. So today, I want to go a little more in depth of innovative farming and new processing techniques that was achieved through my relationships.
So guys, the coffee that I am serving today is Camilo Merizalde from Colombia. And I’ve decided to work with Camilo because he is very innovative and open minded producer. He is always looking to improve quality. For example, he is using this irrigation and fertiliser system throughout his entire farm, to make sure that these coffee trees have enough water and nutrients to produce fully developed cherries. And that’s what going to give you that amazing sparkling citric acidity in you espresso today.
Next he built this unique greenhouse system to protect these coffee trees from UV rays as he believes that using the common shade practices, the coffee trees are still under distress. And I guess that he is right, as even on a hot sunny day, even in the shade, you can get a sun burn. And he managed to get 4% more sugars in this system, comparing with the lot in the common shade, and that’s what’s going to give you more sweetness in your espresso.
So in front of you, you have booklets. You will see information on Camilo and the farm. These booklets are for you to keep so please, after the presentation, take them back with you. Now I am going to start with the signature shots, but once again, welcome.
Has many exotic and rare varietals at his farm, and for you today I am serving Sudan Rume, for its vibrancy, and stone fruit sweetness qualities. Sudan Rume is a barg (not 100% sure I heard this right) hybrid from bourbon varietal, and it was discovered in the western part of Sudan in the forest.
Now I am just going to cool down this espresso shots for the signature drink. We will get back to this later on, but for now, can you please turn over to page number 1 in your booklet, and you will see that our processing is very unique. And that’s because we call this process washed carbonic maceration.
And I drew my inspiration from wine makers. And this allowed me, just like it did Camilo to think completely outside of the box. So I am going to show you how it works.
Firstly we pick up a ripe cherry, and we place a parchment in a stainless steel container. Now we have selected a stainless steel as opposed to traditional concrete or tiles because this stainless is going to give you more clarity in your espresso today. Now the next part is very exciting. We close the lid, and we pressurize this container with carbon dioxide, just to make sure there is no oxygen left, so that all of the flavours and aromatics produced by fermentation have no way to escape, which means that they are absorbed by coffee parchment, and that’s what’s going to give you this amazing stone fruit qualities. And finally, we move the container to indoor conditions so that we can control humidity and temperature.
So how is this process going to effect our espresso? Well f you can please write down in your first sip, you are looking for vibrancy and sparkling citric acidity. In your second sip, you are looking for plums, and peach. And in your third, and my favourite sip, medium weight, creamy mouth feel and dried apricot finish. For you reference you have notes in front of you. I’ll start making the espressos.
So guys, for my espressos today I’ve dosed 20.5g in, and I’ve extracted 38.5g out. And I’ve done that to give you the best possible balance of flavours. Please enjoy. Thank you very much.
So whenever you are ready, if you can turn over to page number 2, and you will see some tasting note for the cappuccino and roasting profile of Sudan Rume. Now lately I’ve been loving this very fruity natural processed cappuccinos and I really wanted to serve natural processed Sudan Rume with my cappuccinos today, but unfortunately that coffee was lacking clarity and vibrancy. So what I’ve done is I’ve blended 50% of natural processed Sudan Rume with 50% of washed carbonic maceration process, in order to give you a truly, very unique flavour profile. I’ve grounded this coffee just a little bit coarser to highlight the amazing raspberries. Now the milk that I’m using is a friesian, so that when I combine this milk with my espresso, your going to get a very creamy mouth feel, raspberry candy, and a hint of white chocolate. I think this coffee is just delicious. Please enjoy. I’ll be back shortly with yours.
Camilo started his shade system to get more sugars developed in the cherry, so when I was in Colombia with Camilo, he told me by slow drying his coffee in the shade also, we get intact parchment without any cracks, and this allows even more sugars to stay on the bean.
As you can see there on your booklet on the right hand side, about roasting Sudan Rume we wanted to develop it approximately 22% from the first crack, and we’ve done this to best caramelise those sugars without losing any body or acidity. So please enjoy that sweetness that we’ve both worked so hard for. Thank you very much.
So guys, while travelling all over the world and sourcing coffee as a coffee buyer, I’ve learned that there are a lot of inconsistencies in processing techniques, so I started looking for answers from the more established wine industry to help improve consistency. And for the first time when I was talking to wine makers, I asked them why are they using stainless containers during fermentation. And they told me that it’s to provide clarity. Now that made me very excited because that gave me the idea to bring out wine makers techniques into the coffee processing. And this is how I came up with the washed carbonic maceration process. And this process has truely improved flavours of my coffee.
So for my signature drink I’d like to keep exploring this carbonic maceration process with you even further. So back in Australia, in a local winery, I’ve done the carbonic maceration with the wine grapes. So what I’ve done is selected the grapes, pressed them in a stainless steel container, and then pressurised hem with carbon dioxide. Then I moved the container to just below 5 degrees to make sure that we don’t produce any alcohol. After 5 days we end up with this amazing liquid. Now out of all the grape varietals, I’ve selected Shiraz, because when I add 5ml of this Shiraz grape to 4 shots of my espresso, your going to get this amazing raspberries. The same raspberries that you tasted in my cappuccinos. Now, after experimenting with a lot of different stone fruits, I’ve selected the black plums that I have reduced with the panela sugar, just to highlight that stone fruit sweetness of my espresso. But I’m using the panela sugar to bring this beverage back to balance. I’ve also slightly heated this reduction just to highlight the aromatics. I’m going to add 12g.
For your reference at the back of your books you will see the full recipe and its details. And now I am adding 10g of ice. I’ve made this ice by using a soft water, just to open up the flavours of my coffee. And I have also cooled down these espresso shots to highlight the sparkling acidity, that’s something that Camilo worked so hard to improve. And to improve body, I am going to put this entire drink through a high RPM blender, that’s going to give us this nice creamy texture. Now have a look at your booklets, I’ll be back with you shortly.
So guys, I would like you to enjoy this drink in two sips. But please, in between the first and second sip have a pause of at least 30 seconds. In the first sip, it is all about texture. Your going to get this amazing creamy mouth feel. Then in the second sip we are looking for sparkling acidity, raspberries and the stone fruits.
Now, I believe that the relationship between the farmer and consumer plays a new, but very important role in the specialty coffee chain. And my inspiration to work with Camilo is because I, as a barista, want to serve you an amazing coffee. So on behalf of Camilo and myself, please enjoy.
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