In our last signature drink article, we revealed a down-to-earth drink that can be made in the comfort of your own home. Today’s drink takes a completely different slant, bringing theatre and science to espresso.
David Makin used this signature drink to win the 2007 Victorian Barista Competition and place second in the national competition. His inspiration was Ferran Adria’s El Bulli restaurant, which is famous for presenting food in new and innovative ways. David’s signature drink is comprised of two parts:
Judges were served a mousse-like raspberry sorbet as a palate cleanser. To create the sorbet, David reduced fifteen punnets of raspberry with raspberry vinegar and sugar. The reduction was mixed with water, milk and gelatine leaves. On stage, David loaded the reduction into an espuma gun and extruded it into a bowl of liquid nitrogen, setting the mousse almost instantly.
El Bulli Espresso
David’s signature drink exploited the berry notes of the Kenya Masai beans in his signature blend through the use of raspberry vinegar. Raspberry vinegar, chocolate ganache and honey were heated using an induction cooktop. Espresso was added and the mixture was passed through another espuma gun and into a test tube to create a warm drink with a light, but rich, mouthfeel.