Cold brewed Colombia Cerro Azul served inside an ice sphere with a pineapple, sage and lavender simple syrup. This is a little bit of a more specialized technique with a little bit of of trial and error. You can do this with any cold brew and syrup combination, or even cocktails!!…
Tastefolio: Colombia Santana El Bolsón
Colombia Santana El Bolsón
Colombia Santana El Bolsón prepared as an espresso shot and served in a tomato. I added thyme leaves to the grounds and portafilter prior to brewing to extract the thyme flavor into the espresso shot….
Tastefolio: Gravitas Blend no2
Gravitas Blend number 2. A blend of three African coffees; Rwanda Abakundakawa, Ethiopia Yirgacheffe Chelba and Burundi Murambi. Paired with grapefruit and buddhas hand brioche wrapped in dark chocolate….
Tastefolio: Rwanda Mahembe
2015 Rwanda cup of excellence second place winner Rwanda Mahembe. Vibrant flavors of orange, peach and honey. So sweet it’s like eating candy! Served in Loliware’s yuzu citrus cup….
Tastefolio: Tanzania Mondul
Tanzania Mondul paired with blackberry petite fours and candied fennel seeds. Made to celebrate a partner birthday, these petite fours are stuffed with a blackberry jam, coated in white chocolate and sprinkled with candied fennel seeds….
Tastefolio: Colombia Cerro Azul
Colombia geisha Cerro Azul paired with a chorizo empanada with an avocado salsa (avocado, honeydew, salt, lemon zest, olive oil, clover honey) and a gooseberry salad.
Tastefolio: Hacienda Alsacia
Coeur charmant translates to to charming heart in French. This charming heart is split in to two sides; The coffee side is made with brandy, hacienda alsacia, cocoa powder, ricotta cheese and dried lavender. The creme side is made with grand mariner, ricotta cheese, sugar and lemon zest.
Tastefolio: Bainbridge Island Blend
#notacoffeecup Bainbridge Island blend prepared as espresso and served in a chocolate chip cookie cup….
Tastefolio: Papua New Guinea Ulya
Starbucks Reserve Papua New Guinea Ulya paired with cedar plank copper river salmon with red onions, rosemary and orange….
Tastefolio: Colombia El Peñol
Colombia El Peñol paired with frozen chocolate mousse and cranberry caviar….