1. 特色饮品的成分不是ROBUST INFUSION, 而是橘红色的 rhubarb (大黄) infusion，大黄是欧洲常用于甜点和调酒的草本植物。 (感谢Kang-cheng Liu 指正)
2. 5:09 处有错字: 5:09 让客人「参」与其中 (感谢stpark 指正)
Coffee industry is evolving fast.
What was new yesterday is basically a standard today.
Which is good and very excited thing because it let us taste the perfect cup of coffee.
But at some points, this got me thinking, where are we heading? Where is the future for specialty coffee?
And I, found it right back, in our past, when we all started, in a coffee shop, we were enjoying a cup of coffee, and this is enhanced, by barista customer service skills and hospitality.
And today, I would like to take you back to the first visit in a coffee shop.
Hi, my name is Agnieszka, and today I will be taking care of you.
As we meet here, for the first time, I recommend, we start with the milk beverage.
It would be at the same time, simple and delicious, start our coffee friendship.
We base all of our courses with Ethiopian coffee.
And every coffee has a great story behind it, also this one has it.
But today, let’s just enjoy this cup of coffee.
So I’ll limit these information okay?
So we’ve chosen Ethiopian coffee, because it’s very expressive, the flavor of yellow and red fruit are very easy to recognize and connect with your everyday life.
And also, this was the first coffee that I’ve fallen in love with.
And to make this beautiful strawberry note, more intense in your milk beverage, I’ll prepare more intense espresso by using 22 grams inside the basket, and get 36 grams out.
And the total volume of your milk beverage with three and a half oz. you will get beautiful flavors of milk chocolate, and warm strawberry jam.
So okay, we base our milk beverage with full fat milk and thanks to higher fat contain, we get nicer creamy texture inside this beverage.
Here you go, enjoy it.
This creamy texture, together with lower milk temperature, gives this milk beverage dessert like character
And it reminds me of soft melting mellow chocolate ice cream.
Here you go, enjoy it.
And as you know, we have some great latte art in our coffee shop, but I find out, making just a simple and small heart in the middle of your milk beverage stretches the crema and gives you more aromatics at the same time, more intense this strawberry jam flavor.
This one is pretty small.
I can see you already enjoying our milk beverage, but I promise, that with your next visit, I’ll give you more detailed information about this beautiful Ethiopian coffee based on so just for now, enjoy your cup of coffee, have a great day and see you soon.
Very relax of Agnieszka, beautiful milk drinks, she is the latte art champion of Poland as well so she’s intentionally using a particular design that apes the flavor of the coffee and you know that’s really … about.
Yeah, so the idea of Agnieszka’s performance, her routine to focuse on the customer service and engage with the customers and show you just the amount of information at a time, hopefully get the trust of customers and they get more interested with the coffee and then start going deeper with the coffee information why it usually tastes.
So I think first stage with the milk course bring the coffee more approachable in her opinion. With the consumes and with the
During this first visit of coffee shop, I get your attention to specialty coffee but at the same time, I drag your curiosity about it. So when you become a more regular customer, you’re eager for more knowledge. And also for more experience
And this is a perfect chance for me as a barista to bring the specialty coffee world closer to you.
So let me introduce you to the second visit in the coffee shop.
When you become a regular customer.
Hi, it’s great to have you back.
I’m very happy and enjoy our Ethiopian coffee and today, as promised, I’ll give you more detailed information about it.
But it’s not going to be a lecture, I’ll try to be more creative, so I’ll prepare a signature beverage.
And by the different techniques and ingredient I use to prepare, I’ll give you information about different stages of this coffee preparation.
So let’s start with the origin.
You know, that this coffee comes from Ethiopia, and to be exact, it is the Ethiopian heirloom, which means it is a white flower varietal.
Varietal, in Ethiopia, that will look different between villages thanks to weather condition, soil and altitude.
And this one, comes from Mesina village, it’s a new growing area. That means the soil is still fresh, full of nutrient. Trees are very young. Just ten years old.
That means that this coffee will more intense yellow fruit characteristics.
Also altitude of 2300 meters above sea level gives this coffee extraordinary sweetness.
And to present this, my signature beverage will use passionfruit infusion and this infusion was made by adding 100 grams of passion fruit to 30 grams of coconut sugar and 15 ml of water and this was slowly cooked for three hours in the temperature of 60 degrees
So I can get more nature tropical flavor notes inside my signature beverage.
After coffee is picked, it goes to washing station when it processed.
And this one was processed with washed carbonic maceration, which means when the coffee is pulped, put into steel tank, pressurized with carbon dioxide and that remove all of the oxygen, encourage more lactic bacteria and that led to more creamy mouthfeel of this coffee.
I want to represent that mouthfeel
And I found out that the same lactic bacteria as in the fresh milk.
So 100 grams of warm milk, I have added 7 grams of citrus acid form of lime juice that has caused the separation of frothing and the rest of the milk.
To make this very clear, I need three hours,
Then I have to strain it three times, and get the liquid that with the milk density but without the flavor and the color.
By this procedure I produce twenty grams of washed milk and using it to give more creamy mouthfeel in my signature beverage.
When the coffee is processed, it traveled all the way from Ethiopia to the roastery.
And the key element there is lower drop temperature.
We make sure not to scorch the sugar, develop more soft infused like characteristic inside the coffee.
And to represent that, I’m having robust infusion
Made by adding 4 grams of robust infusion, 100 grams of water, and infused in 20 hours in temperature of 20 degrees.
And I’m adding 10 grams of that to enhance sweetness
These lower temperatures of infusion put those caramel notes into really high quality.
And last but not least, I as a barista can balance all these characteristics by making an espresso.
And I’m using 6 espresso, made by putting 20 grams inside the basket and getting 35 grams out.
Thanks to that, I’ll push all the yellow fruit notes into more tropical sides.
I’ll use a blender to mix them and also enhance some textures.
I love how all those steps can be demonstrate and carry away.
And I would love to drink it together with you so I can connect all those information with what you experience in the final cup okay?
So when I serve it, please don’t drink it just yet, wait for me okay?
Okay, so if you ready, please take the first sip.
It’s just in front of you, beautiful flavors of passionfruit and apricot developed right back in masina village
let's go for another one
and that's the part that I love about the signature beverage
this creamy texture washed milk together with blending and washed carbonic maceration give this beautiful creamy tactile
and also flavor of caramel and that was developed through my reaction
go for one more why not
when it starts to separate
you get more of this passion fruit pulp and also this strawberry note that brings back this characteristic from your milky beverage
please enjoy the rest of it and see you soon
so she's got quite a great signature drink concept
led them through the tasting of it and describe all the flavor
I really like feel the crowd here is really into it
I really like the table setup where everything's kind of hidden kind of disappears comes back out and creates a different show for the judges to your experience
I think it's also great she's chosen these things in a sequence, as she's leading up to the espresso
so right now I can't wait to see how she's gonna describe the final drink the espresso its purest form
and we're getting closer and closer to what those flavors will be and what a coffee from Ethiopia tastes like
in that concept of starting with you know the first visit of the café that’s kind of leading through the consumer’s experience, that it gets more sophisticated.
There’s one more visit I would like to take you through, but please enjoy me at the other table okay?
so yeah I've been working with Agnieszka for a few months and just looking at her at the moment to the approximately twenty seconds behind a normal schedule
so see how she's a governing machine speeds up and be able to finish within 15 minutes
hi guys it's great to have you back
I'm really happy to see you again
I can feel that you're already having a great day and so am I
so please let me prepare for you my favorite cup of coffee
which will be espresso
espresso made from the same coffee you have already experienced as a milk beverage and signature beverage
and I like it the best when it's made by adding 20 grams inside the basket and getting 45 grams out
but today I don't want you just to taste it
I want you to get absolutely best value out of the cup
so please don't drink in just yet
just evaluate the crema and the small glass on your right is for the use
thank you okay
so when I speak about espresso I talk about intensity and taste balance, flavor descriptors and also tactile
and the coffee that you have in front of you has medium sweetness
so please adjust this red block and put it in a medium position
just like this okay
this is supported by medium and well-balanced acidity
so please move the yellow one and there is also beautiful medium bitterness so please move the brown one
your great better than I am in this one
okay so this taste balance will show up in the flavors of orange, plum, low intensity of peach and there's one more thing in this beautiful Ethiopian coffee, it’s the tactile
this one is more perceptive so please lift the wooden ball on your right hand
when you lift it you can feel its ground and medium weight just as your espresso now
please put the ball back and put your hand on the piece of the material
and slowly move it towards the end the texture of the material is changing and texture and this espresso will change from velvety and finishing with silky
the aftertaste is just above medium and we'll have beautiful aftertaste of orange blossom
to make this more distinct for you I let it cool down and please before drinking stir it ten times
it is my greatest pleasure to bring this world stage coffee to you as my customers but what's most important my friends
and led by this fun and approachable service
let you experience even first-time coffee drinker like we do on a world Barista Championship stage
so this is your time enjoy your cup of coffee and thank you for the visit