music please okay time hello guests my name is Ian and I run a little coffee shop called formative coffee in London over the years I've been asked so many times what does that name mean well it all stems from my passion for creating formative experiences these moments of delight and insight serve to draw our guests deeper into their Journey with coffee and to this experiences like these that brought me to Coffee in the first place so today all I want us to do together is share a formative coffee experience and that always begins with sourcing
exceptional coffee now we're starting with our espresso course and for this course I've sourced a Colombian coffee from the quinda region and specifically thinka El Placer this white honey processed gisha is grown at 2,000 m above sea level that high altitude means a slow maturation of the cherry and therefore more complex sugar carbohydrate and lipid development this in tandem with the inherent characteristics of the gisha and that delicate white honey process mean that we can expect really complex and floral espressos well that florality coming through as a flavor note of Bergamot on the espresso course
now if we managed to Source exceptional coffee the second step in creating that formative experience is in roasting when I roasted this coffee 6 weeks ago on a ling I use a 15% development time ratio steadily decreasing rate of rise and 2 4° C and temperature to ensure that we preserve that vibrant florality but I also wanted to be sure that these espressos would be abundantly sweet without sacrificing transparency and so my total roast time was relatively short at 7 and A2 minutes extending the glass transition phase now guess if we managed to do those
first quite difficult things well then our third step in creating a formative experience is in Brewing so here we are today and today I'm using a 22 G dose and a 60 G yield with a contact time of 30 seconds it's a recipe designed for balance and Clarity and brings us a flavor note of white grape excuse me white grapefruit and I'm brewing at 94° C as that's the point at which I perceive the most flavor intensity really allowing those florals to shine through but if we're looking to create truly exceptional experiences it's not enough
just to focus on those four simple variables instead we need to take a look at everything pre and post extraction that can heighten our guess experience of the coffee for example I've ground your coffee into those blind tumblers and by shaking I've mimicked the process of densification in which fines are trapped in the pores of corser particles resulting in a denser Puck and therefore a higher but also more consistent and even extraction today our extraction percentage is 22 1.2% of which I perceive the most flavor Clarity balance and uh flavor intensity and post extraction I'll
be extracting your espressos over Frozen spheres the nucleus Paragon as I found that by capturing more volatile aromatic compounds we transform what was a generic t-note into a specific note of green tea now those first three things we cannot take for granted sourcing roasting and Brewing but if we do them well then we get the opportunity to evaluate them and since formative is made up of a diverse array of individuals both in terms of skill and expertise I found it really useful to implement a tasting protocol inspired by this competition so that when we taste
together regardless of differences in experience we can grow together so that's the protocol I'd like us to follow today and it Begins by simply assessing Crema then I'd like you to take one of your clean teaspoons and stir front to back six times to incorporate that Crema and then take two sips on the first sip consider tactile experience here look for a low to medium weight and a texture which is Silky with a slight Pleasant green tea dryness on your second sip then consider FL flavor characteristics here look for green tea white grapefruit Yuzu and
Bergamot and if you miss any of those notes or you miss any of the notes for the subsequent courses you can find them all listed on those panels in between your trays so please feel free to refer back to them so judges we've seen so far the importance of sourcing well roasting well and Brewing well and evaluating well each of these steps is key when we're looking to draw our customers into that deeper experience with coffee in our next course our milk course we'll explore further what we can do to heighten those experiences when I
serve your espressos I'm going to give you about a minute to evaluate and then we'll move on so plenty of time just relax and then we'll go onto our milk course in a moment [Music] okay [Music] Jes there we go thank you for your patience thank you very much thank you and once you've stirred your espresso you can pop your Ed spins in the those green glasses in front of you thank you thank you very much [Music] thank you so another 20 seconds or so on that course judges and then we'll move on to our
milk course [Music] [Music] okay now at formative we understand that each and every interaction with our guests is a real opportunity to draw them deeper into that Journey with coffee and so when we it comes to crafting milk drinks we go right back to the beginning of that sourcing roasting Brewing cycle to ensure the best results for this course I'm using another Colombian coffee this time for from the ca region and finer Paro 92 this yellow bbone undergoes two long anoxic fermentations and in the first of those fermentations sacchromyces pastorianus a yeast commonly used in
beer production is introduced this highlights tropical fruit notes will bring us a flavor note of mango in our milk course when it comes to roasting this coffee I wanted to highlight sweetness and body and so use a development time ratio of 18% and with Brewing again I'm using a 22 G dose but this time a 55 G yield of which I perceive the most flavor intensity now I'm combining each of your single espressos with 60 G of milk where I found the most harmonious balance between these two ingredients and this course illustrates the importance when
we're creating formative experiences of being willing to combine tradition and innovation so our milk is made up of two milks in a 50/50 ratio the first representing tradition is a freeze distilled dairy milk from a jersey herd this brings us sweetness and creaminess the second milk representing Innovation is a freeze distilled oat milk which facilitates a pleasant structured acidity and more transparency to the underlying coffee on the whole I think this is is more in keeping with the goals of specialty coffee and this beverage serves to draw our customers in through tradition and change their
minds about coffee through that Innovation now I'm steaming this drink to 55° C and you can expect a drinking temperature of 48° C of which I perceive the most Sweetness in the cup and to help achieve that drinking temperature I'd like you to use your clean spoon to stir six times in a circular motion and again you can put that used spoon in the Green Glass so what can we expect from this milk course well our flavor notes will be rum raisin mango peach and caca nibs now once I've served all four of these beverages
I'll give you approximately 45 seconds to evaluate there you go thank [Music] you there you go thank you so we've seen so far the power of sourcing roasting Brewing evaluation and the importance of being willing to combine tradition with Innovation thank you thank you very much thank you [Music] [Applause] another 20 seconds or so judges and then we'll come together for that final course now everything that we've talked about so far is really important when we're trying to engage with guests and change their mind about speci chy coffee and it all comes together in the
cafe experience where our customers come with ideas and passion and we use our skill and expertise as Barista to draw them further into that Journey with coffee that's what's Illustrated in this signature drink which I created with the help with some of my customers inviting them around behind the bar to taste my coffee and suggest and even bring along potential ingredients so this is truly a combination of the brista and the guest at work and it starts with four single shots of a espresso it's the same coffee and recipe as our espresso course bringing sweetness
complexity and acidity those who' been chilling in this hyper Chiller and every other ingredient will be added in there with them achieving a drinking temperature of 10 1/ 12° C where I perceive the most flavored Clarity the first ingredient I'm adding is 24 G of a bilbury syrup made by stewing equal parts bilbury and cane sugar over a 60° C heat for 2 hours before straining I those bbes because they share many volatile aromatic compounds with my espresso and this syrup serves not only to balance sweetness and acidity but modulate the espresso creating a new
flavor note of raspberry next I'm adding 24 G of juice from a tin of pineapples now this was suggested by one of my guests who found the texture of the espresso that silky texture very similar to that of tint pineapple juice and this was not without reason because as I researched further I found both ingredients share similar levels of alic acid a fatty acid which in our espresso gave us that silky texture now this juice interacts with the espresso to give us a new flavor note of Peach and our final ingredient is 48 G of
whey made by straining 200 g of discarded liquid from the dairy freeze distillation process in our milk course through a paper filter for 8 hours now I chose this not just from a sustainability point of view but also because I wanted to introduce a lactic component that would give us the sensation of creaminess without the tactile component of creaminess I found that in turn this increased my perception of flavor Clarity in the drink and it interacts with the espresso to give us our third and final flavor note of uh white grape now as I've mentioned
I put all those ingredients in a hyper Chiller and I'm swirling to incorporate and homogenize and then I'm going to pour through this 3D printed uh shot splitter to ensure an equal distribution of the drinks into these fine stemmed gimlet glasses which I found accentuate my perception of flavor intensity and you can enjoy these whenever you want take as many sips as you want just hold by the stem when you do so our flavor notes you'll find on the page in front of you I'm sure you've got them down already but just in case raspberry
peach white grape guess I believe that each of us even on this stage are still on a journey in coffee a journey of exploration and excitement I believe that if we go on that journey together sharing our expertise our experience and our perspectives then we'll grow not just as individuals but we'll grow the industry as a whole this is the idea that sits at the heart of every formative experience and it's the idea that brought me into coffee in the first place and so it's been my pleasure to share this experience with you today thank
you judges time thank you thanks very much
