Posts Tagged costa rica
Rapadura sugar, Costa Rica
Posted by tzuyen in Uncategorized on January 17, 2010
Rapadura is essentially evaporated sugar cane juice, produced mainly in South America. No high eating ensure the fruity flavours are still intact. Muscavado, demarara sugars are all made by heating sugar cane juice until it cystalization occours. White sugar is made by repeated heating and centrifuge spinning. Brown sugar is just white sugar with added molasses.
Sweet tooth?
The latte art OSCE
Posted by tzuyen in Uncategorized on September 27, 2009
The OSCE of latte art: 8 minutes to make 6 drinks. I spent a few mornings and one night in The maling Room Cafe to make coffee. Then got accustomed to the Nouva Simonelli at Toby’s Estate cafe for a couple of hours. The blend I was playing with had Bolivian Montana and Costa Rica rosted by Andrew. By the 7th day, the crema had settled and was much more pliable with milk.
I was first up on saturday in the Victorian Latte Art Champioships and felt pretty good. Auto-pilot. I didn’t get a place. But really, I thought the judges were a little harsh initially. I didn’t think someone pulling a 12-13 second shot or someone who’s hand was shaking so much was going to get the same score as me. On that note, I thought about judging the visual part of the comeptition with photos taken of each drink and then scoring it at the end.
It was fun. I was very happy with what I did. And I will be back.