insects and Coffee

So… I’ve been thinking about competing for years now, and I am now putting my name in the hat; or rather Throwing my Hat in the ring.

The one thing that has kept me from competing up to this point has been the Signature Drink. Yes the Signature Drink… I have always thought that it ought to be something that a barista could make at the Cafe with out missing a step or slowing down the line. Yet creating a drink that is new(creative) and tasty and simple and elegant, without covering the delicate flavors of espresso is not the easiest to do. My hats off to all the Barista Competitors that have accomplished this.

So, I embark on the daunting task of creating such a beverage.

…and to the rigors of training to compete in front of my Baristi peers.

so… here it is the makings for Cola.got to it last night and today made Cola Cappuccinos in the Cafe. over all response was good to excellent.

I think I’ll try tweaking the recipe, making it a little spicier using some hot pepper, maybe a little more black pepper(spicy Cola—just sounds good to me).also tried this syrup in seltzer water! Zing!!! it was great! hand crafted Quick Cola. twas good, real good, much better that trying to make it in to a coffee/espresso beverage. then again I’m just not a fan of sweet flavored coffee beverages, so I’m not the best judge of my Cola creation.

Notes: for this Cola batch I used the Ethiopian Limu, I was looking to put some of that coffee fruitiness in the Cola.

Update 02/27/2008: got to thinking about this recipe… I think there is too much vanilla in it… could not place my finger on the flavor that I was tasting… but now I know! Cream Soda! this recipe was more of a cream soda syrup than a cola syrup. >>> if I make this “cola” again it will be a lot different… I guess that would make it not this recipe at all.

To the Point: Too Much Vanilla.