Our very own Stacey Barber competed in the UK Brewers Cup competition in May. She made it to the final 6! She puts her experience on paper with stories of the heats, some serious soul searching, the love of Geisha and tips for the budding barista! So, I have finally come back down to earth enough to actually be able to put pen to paper and share my incredible Brewers Cup experience.
Become a Coffee Master yourself and learn how to make the Signature Drinks of Manuel & Yuko, 2016 contenders placing 5th and 2nd respectively.
Here is Manuel's Signature Drink:
The Espresso Solera Sour
A luscious espresso with notes of rhubarb, citrus and muscovado. Delicate sugar cane sweetness and herbal spicy notes on the rum. Complex finish with a hint of thyme and cardamon of Manuel's Cascara bitters.
Ingredients:
- 15g of Rwanda Maraba Sovu COE espresso from Climpson & Sons
- 25g of Atlantico rum
- a juice of half Seville orange
- 3gr of vanilla syrup
-1 egg white
-6 ice cubes
Put all the ingredients into a Boston glass and shake firmly.
Pour and strain in a martini glass and top everything with 5 drops of candied cascara.
Enjoy :)
Here is Yuko's Signature Drink:
- 15g of Nyeri AA, Kenya coffee grounds
- 35ml Japanese rice wine
- 2 Sage leaves
- 15ml Elderflower cordial
- Yuzu juice (Japanese citrus fruit)
- 2 Cups of ice cubes
Place coffee grounds, Japanese rice wine into aeropress. Fill with 90 degree water. Let brew for 2 min. Press into jug that it sitting in ice cubes for rapid cooling. Add sage leaves and stir. Fill tumbler glass with ice add the sage then pour in liquid. Top with elder flower cordial and a squeeze of yuzu juice. Enjoy!
Comments
1 Comment