Ever wondered how you can turn your insatiable need for caffeine into an all day affair ? Sure you’ve got your morning latte covered, and the midday piccolo and afternoon ristretto is a done deal. But there’s still that lingering need to fill the void between after dinner and bedtime with as much coffee as possible (doctors advice may differ).
Enter the Epic Espresso Signature Drink Workshop ! Not only can you fill your head with all sorts of interesting coffee related facts, but you can also learn a few tips and tricks on how to make some stunning coffee based dessert drinks, meaning you’ll never have to take too long a break from your caffeinated lifestyle.
Tonight’s signature drink workshop was the brainchild of Epic Espresso barista Jeremy Hulsdunk. Jeremy should know a few things about creating espresso based drinks… His creation of a pancake themed signature drink helped take him to first place in the 2006 W.A Barista Championships.
The format for the night was straightforward. A group of coffee lovers of varying levels of experience, gathered around to sample excellent quality coffees and learn a little more about how to work with flavours to create new and interesting combinations. We started with a double ristretto of the Ugandan Bugisu Sippy Falls AA, an excellent single origin coffee. Not everyone was used to drinking ristrettos, but after some dubious initial reactions due to the intensity of flavour in that tiny little cup… the consensus was resoundingly good. Flavour descriptors ranging from floral, citrusy, sweet, and smokey were thrown around, with none necessarily being wrong.
Then it was onto another fantastic single origin, the Bali Gunung Batur. This time in the traditional cupping method used by coffee tasters to determine varietal qualities and defects in coffee. The process is basically grinding a set amount of coffee relatively coarsely, adding water at a specific temperature (a little below boiling), and then breaking the “crust” of coffee grounds to inhale the aroma, before slurping the coffee down, aspirating it as much as possible in order to spread it out over your palate. Somewhat like a wine taster would when judging wine, and with probably as many (if not more) different ways of describing the flavours.
Jeremy gave tasting notes and points of interest on each coffee, and a fielded questions with consummate ease while explaining his choices for the evenings selection.
Then it was onto the signature drinks. We made two different styles, one called Strawberries and Cream, and the other called Espresso Fondue Martini.
A certain someone has promised a write up of the Strawberries and Cream, so I’ll cover the Fondue Martini. It was a rich and luscious concoction. Melted chocolate, espresso, and vanilla infused cream, with roasted hazelnuts on top and fresh fruit pieces for dunking. Take a minute to check out the photos of the night below before scrolling down for the full recipe straight from the horses mouth.
Espresso Fondue Martini
- Pouring cream
- Melted chocolate (we used Belgian couverture chocolate)
- Fresh fruit (we used pineapple and kiwifruit, but there’s lots of options that would work)
- Frozen Raspberries (to put into the cream)
- 1 Vanilla pod (or 1 tsp Vanilla bean paste)
- Crushed roasted hazelnuts
- A shot of espresso (we used the Bali Gunug Batur)
- Toothpicks / fingers (for dunking the fruit)
Methode ala Jeremy
1) Before you begin, infuse the cream with raspberries and vanilla by placing the cut vanilla pod and raspberries into the cream and stirring with vigour ! Let them stand together for a while so the flavours infuse nicely.
2) Place the melted chocolate (melted in a double boiler / microwave ) into a martini glass to fill just below half way (or more or less depending on how much of a chocolate fiend you are).
3) Pour a shot of espresso over the top of the chocolate.
4) Now add about 50 ml of the infused cream. Which should sink into the espresso / chocolate mixture with a layered effect.
5) Next sprinkle the top with the crushed roasted hazelnuts (an ingredient that compliments espresso and chocolate fantastically).
6) In true fondue style, go for the healthy option and dip fresh fruit into the dessert… making sure to stir up the chocolate and combine all the wonderful flavours for maximum effect.
It was a great night and a lot of fun for everyone. Check out the Epic Espresso website for details of when the next one might be. Thanks again to Jeremy and Corey for being excellent hosts. Here’s looking forward to plenty more great events, and more excuses to drink great coffee at all hours of the day ! :)
P.S – Apologies to anyone who has been trying to comment… I’ve moved to a new host and had inadvertently turned them off
We’re back online now :)
3 thoughts on “Signature Espresso”
My buddy Anthony is off with his signature espresso to compete in our national barista championships this weekend. Hope to be able to share his recipe once he gets back for your workshopping purposes.
He uses Epic espresso too which I guess is a coincidence since it’s 49th Parallel and the other side of the globe from your workshop.
Which barista competition is that ? I thought the Canadian Barista Championship would have been a while back, before the recent World Championship in Tokyo ? I’ve heard good things about the Epic Espresso blend by 49th Parallel, which funnily enough was not the inspiration for the name of this cafe in good old Perth, Western Australia… (who use locally roasted beans by 5 Senses. Of course with the advent of the internet, the planet gets smaller and smaller every day :)
Good luck to your mate in the comp :)