Barista competitions involve serving four judges and espresso, cappuccino and signature drink course. Signature drinks capture our attention and our imagination, as innovative baristi combine all manner of ingredients and preparation methods to showcase their particular blend. But what do they actually taste like? This article is the first in a series that will demystify signature drinks.
Erin Sampson aimed to bring the flavours of southeast Asia to the judges’ table. To make the Coconut Meg, simply caramelise palm sugar and mix with coconut cream to create a rich, but not overpoweringly sweet, concoction. To finish, steam milk and nutmeg to create a stiff foam, then use a spoon to top the drink with a dollop.
For the ultimate sojourn, Erin added lemongrass and ginger to boiling water in a tumbler. The drink was then constructed in stemless martini glasses that sat on top of the tumbler. Upon removing the glass, a waft of aroma is released.