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Raspberry Candy

ESPRESSO BLEND 200g

Inspired by Sasa Sestic's winning milk based coffee in the 2015 World Barista Championships, Raspberry Candy pushes the boundaries and offers a unique sensory experience with an intense aroma, sweet berry notes and a rich creamy texture.

Below recipe is for roast date 07.06.18

Inspired by Sasa Sestic's award-winning Milk Coffee in the 2015 World Barista Championships

Raspberry Candy expands the boundaries of espresso and provides a unique sensory experience, rich aromas, sweet berries and rich creamy texture.

Baking date June 7, 18

FLAVOUR PROFILE flavor

Blackberry, Cranberry, Red wine, Malted milk chocolate

BlackBerry, cranberry, red wine, malt milk chocolate

QUALITY SCORE score

Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80 + points is considered specialty coffee.

Coffee beans are scored using a 100-point scoring system to evaluate structure, balance, uniformity, sweetness, clarity and acidity. A score of 80 + is considered a boutique coffee.

BREW GUIDE cooking suggestion

METHOD

Espresso: 10-40 days post roast Italian style: 10-40 days after baking

DOSE powder quantity

21g

EXTRACTION VOLUME water quantity

39g

EXTRACTION TIME extraction time

28 seconds

TEMPERATURE temperature

93 °C

MILK WEIGHT recommends adding milk.

115g

ORIGIN producing area

Ethiopia (70%)

FARM/MILL Crimson

REGION Yirgacheffe

VARIETAL Mixed Heirloom

PROCESS Natural

ALTITUDE 1950-2300m

Ethiopia (30%)

FARM/MILL Nansebo

REGION Sidamo

VARIETAL Mixed Heirloom

PROCESS Washed

ALTITUDE 2000m

Brief introduction of SASA, winner of the 2015 World Barista Competition:

The 2015 WBC world champion is Sasa sestic from ONA COFFEE, Canberra, Australia. The Australian barista who has participated in the Australian barista competition for many years finally beat the well-known Matt Perger and Craig Simon to enter the world WBC competition and win the championship. Sasa's luck comes from his diligence. After Sasa won third place in the Australian National Competition last year, Sasa is better prepared to win this year's competition, not only increasing his practice time from 100 hours to 300 hours, but also taking lessons from two big names in the coffee industry. One is the former British barista champion John Gordon, and the other is the current world barista champion Japanese Hidenori Izaki. In the competition, he chose Colombian beans run by himself and managed by Camilo Marizalde. Sasa not only used Colombian Valle del Cauca coffee, but also went to the producing area to participate in the innovation of the whole planting and initial processing process. Together with coffee farmers, they controlled the shading of coffee trees manually, the hypoxic fermentation of coffee fruits after peeling, and finally he did it in order to increase the sweetness of coffee beans and the flavor of drupes. This time the milk he used with his coffee was Freshian. As for creative coffee, he uses a combination of fruit juice, honey and coffee, and works with winemakers to improve the quality of coffee through the barista's own understanding and perception, aiming at the principles of coffee farm product control and sensory supremacy of taste.

END