Are you ready?
I think you all love coffee as I do.
But when drinking coffee, for attribute you’re looking in a cup,
For me, I love nice complicity in the coffee
So this year, I visited Panama, searching for highest complicity coffee.
And in Finca Deborah, I found a washed geisha.
Deborah is a small farm, located in Volcan, it is one of the highest coffee farm in panama.
In panama, I came to realized that geisha hardly survive above 1800 meters. But when Jamison, the producer of finca Deborah showed me his farm, in elevation of 1950 meters
To my surprise, because the geisha trees there are so beautiful. It’s unbelievable.
Geisha grows very slow in this super high elevation.
But it was worth waiting for, because this geisha here becomes unique in its intensity and complicity.
The one thing about its complicity is in its floral and citrus aroma.
But these aroma are all small 微小分子, which are very easy evaporated when extracting.
So once the espresso extracted from the part, they touch the bottom of the portafilter which are usually around 90 degrees.
These aromas disappear very quickly, but we want that floral and citrus aroma, so now, please touch the bottom, today, I will extract every shot of espresso with cold portafilter.
And you know when giving flavor description, for this relatively high complexity coffee, the booklet in front of you not only shows the flavors but also shows the timeline and strength.
So as you can see, in my espresso course today, you will sense flowers in the very beginning. That the special white flowers of coffee blossom and jessamine.
And then, High strength acidity and sweetness of citrus especially like orange and manderine
So barista champion from Taiwan, berg wu is using a very very interesting technique, cooling the portafilter..
And I saw a lot of comments on the livestream saying that …
Please take a breath to feel its floral and honey flavor in the end.
In order to complement these nice flavors of this geisha, today the coffee is light roasted
19 grams in, 43 grams out, to open up this full and round geisha.
And for the tactile, you will sense medium body silky mouthfeel and with medium, long finish.
The small cup in front of you is for your spoon
And please remember to take a breath for its lingering finish in the end.
Very interesting to see cooling down the portafilter with ice water, I’m very curious
I might be old schooled that I can’t help to be skeptical, it’s kind of the thing that go against everything teaching and been told,
but that’s what I love about this competition that people are actually accepting to take this kind of risk. Do something and see how things affect, everything has to be aligned. Maybe it just works really well with this coffee.
Yeah, so it’s actually very interesting to taste his coffee, because I’m the same, I never get a good results from cooling down the porta filter, I tried several times before but it’s difficult so im very curious.
But it could be that his coffee just needs to be brew at a lower temperature. And affected by cooling down the porta filter. It would probably influence the temperature to bring down just one degree c or 1.5~2 degree c that his coffee just really shines.
So the coffee that his using is from panama, finca Deborah, I actually have the chance to working with Jamison for last couple of years. It’s a beautiful farm, and it’s actually higher than the typical farm.
And now, please turn to the next page, for my milk beverage. Thank you.
Sitting up in 2000 meters. I did see Jamison earlier.
I think too much foam will 影响you from sensing the delicate flavors of this Deborah geisha.
So my foam today will be about 0.3 centimeters and silky to create a transparent and milk tea like texture.
My milk beverage for today will be 150 ml, the organic milk is sweet and has long finish itself.
So I grind finer and extract my espresso shorter to get more citrus flavor
So in my milk beverage, you will sense madrine flavor in the beginning.
And the follow with delicate sweetness like toffee with earl grey milk tea finish in the end.
It’s very interesting to hear about his milk beverage and about he’s going to pour milk about 0.3 centimeters. Very specific.
Yeah, that’s impressive. I wonder what kind of ration he uses.
Apart from the elevation and variety, we all know how processing can affect a cup. So in finca Deborah, the cherries ripped and picked, Jamison mechanically removed the mucilage and placed the coffee on African bed in the green house for drying.
Now drying is very important here. the African bed has three layer on the top, the bottom with different drying temperature for high to low.
First the coffee are dried on the top layer for just one to two days to remove the moisture very quickly, and this is to reduce that transit that coffee deliver and odd flavors.
And then moved the coffee to the second layer for seven days and the lowest layer for another seven days.
The coffee is layer to dry nice and slowly in sixteen days and this drying process bring the sweetness and the in the cup.
So you are very familiar with this coffee eh?
This cup is not just pretty. It’s also thin enough for you to sense its transparent in the milk tea like texture.
Yes, so finca Deborah actually has its first harvest last year.
The geisha coffee trees from the farm, Jamison separates his brown tip and Green tips
In another region, the green tip is actually grown higher than the brown’s tip but Jamison is doing 分类 by picking He’s doing something that I haven’t seen before, he’s monitoring the temperature. The entire farm the humidity is so in condition. He’s doing … in analysis.
Yeah, absolutely unique approach.
So, to complement the sweetness and the body brought up by a dryer process, when roasting, we slow down the RoR, the rate of temperature rise during 150 to 160 degrees.
To increase more mallard reaction.
And I really really like the madrine flavors of this milk beverage.
And I think you will love it. Enjoy it.
So for the milk drink, he’s using 150 milk, is that correct?
I think so… I think I missed that part. The total is 150 milk
Ok, so that’s about a cappuccino kind of way the ration,
He also control how to steam the milk as well.
He pays a lot of attention to the details
It sounds very delicious with the madrine
Please turn to the next page for my signature drink, thank you.
It’s really nice to see even though he’s really focusing in technical about extracting his coffee,
To the perfect complexity of this coffee, I always think of explosive aroma and full and round fruitiness and must have long and lingering finish in the end.
But the dilemma of this espresso exists, when extracted cool coffee like this Deborah geisha, maybe we can extract shorter, but that will sacrifice the lingering finish.
Or we can extract longer, but that will sacrifice the aroma and the fruitness.
As a barista, we are always looking for the best point of balance. Or to be honest, we are just trying to sacrifice less.
But today, I want to use my signature drink to create the perfect complexity of finca Deborah.
So it means, you will sense explosive aroma, full and round fruitness and have berry long and lingering in the end.
And now, let’s rewind, start from the finish. The recipe of this espresso is 19 grams in, 51 grams out.
It’s a longer shot than the espresso course, so we can get a even longer and lingering finish.
So for the signature drink the espresso he’s using the 19 grams in, 51 grams out. That’s a pretty big espresso
Yeah, it’s actually very big and it’s really nice to see how much flavors he can open up out of this farm extracting one shots.
And next, its fruitiness, I want to use these two ingredients to showcase the shorter extraction of finca Deborah.
So the first one is 15 grams orange juice and honey reduction, with the ratio of 10:1, hit up to 80 degrees and concentrate to 15 percent.
To emphasize this Deborah geisha’s juicy citrus acidity but without caramelization.
And then 15 grams of cold brew earl grey tea, I use four grams of tea leaves and 100 grams of water, cold brew for four hours under 10 degrees.
To emphasize this Deborah geisha’s citrus flavors, but without astringency.
And also, earl grey tea flavors can let the fruitiness and the lingering finish of this Deborah geisha connect to each other.
And the last, is aroma, I will redo the aroma by 1 drop of jasmine and 1 drop of madrine essential oil into this aroma defuser then guide the aromatic air in for 5 seconds.
And I want this aroma to become part of the flavors correcting with this Deborah geisha’s floral and citrus notes.
So I use this perlini shaker, with cream charger to insert 2 ml of nitrogen to increase the pressure and to mix all the ingredient together.
我利用Perlini Shaker 和灌气枪来加入2毫升的氮气
Quickly infused the aroma into the drink, this signature will be lukewarm 微温的 with smooth textures
And the curves of the cup and let the liquid slides into your mouth and cover your .. smoothly to let you sense its complexity.
When you get your drink, please just drink it right away,
You will sense jasmine and madrine in the very beginning.
And follow with very full and round bergamot orange
After you swallow it, please take a breath, you will feel floral honey like finish in the end.
This is finca Deborah, this perfect complexity and I think you will love it.
So, enjoy the day, I’m berg wu, from Taiwan. Thank you, time.
注一: 这里我没有听得很清楚，但是大致上是在介绍黛博拉庄园，以下提供几个传送门给想要多了解的朋友们，顺带一提，2017WBrC的第二名Sam Corra 也是使用同一庄园的豆子