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My twitter Transcript of Sasa Sestic of Ona Coffee’s World Barista Competition Winning Performance.
Up now, #Australia: Finalist No. 4 @SasaSestic of ONACoffee
#Australia @SasaSestic of @ONACoffee is a barista and coffee buyer, sharing the ideas of producers.
#Australia @SasaSestic of @ONACoffee to serve better coffees he wanted to do more than just buy best lots.
#Australia @SasaSestic of @ONACoffee speaks of introducing new techniques -irrigation- due to his relationship with a producer
#Australia @SasaSestic of @ONACoffee a greenhouse system to protect coffee from UV rays – 4% more sugar in his coffee, now espresso.
#Australia @SasaSestic of @ONACoffee works on his beginning shots to ‘Lane Moje’ Zeljko Joksimovic #coffeeandmusic
#Australia @SasaSestic of @ONACoffee serving a hybrid, bourbon varietal and details washed carbonic maceration method
#Australia @SasaSestic of @ONACoffee #WBC2015 stainless steel, carbon dioxide pressurized, absorbed by coffee parchment, flavor!
#Australia @SasaSestic of @ONACoffee details first sip vibrant, 2nd plums and peach, 3rd medium weight, creamy mouth feel.
#Australia @SasaSestic of @ONACoffee pulls to ‘Cheerleader’ Omi #coffeeandmusic, great horns sounding as he tamps.
#Australia @SasaSestic of @ONACoffee pulls to ‘Cheerleader’ Omi #coffeeandmusic, great horns sounding as he tamps.
#Australia @SasaSestic of @ONACoffee 20.5 g in, 38 g, out for balanced flavors in his espresso.
#Australia @SasaSestic of @ONACoffee is Happy’ as he pulls mixing a natural process and washed carbonic process, w/ a friesian milk
#Australia @SasaSestic of @ONACoffee slow drying the coffee allows for intact parchment, more sugars on the blend: sweet!
#Australia @SasaSestic of @ONACoffee because of inconsistencies in processing techniques, looked for answers, looked to winemakers
#Australia @SasaSestic of @ONACoffee explored washed carbonic maceration process with wine grapes – pressed in stainless container.
#Australia @SasaSestic of @ONACoffee used syrah grapes, 5 ml, to four shots of espresso: raspberries! And, black plums.
#Australia @SasaSestic of @ONACoffee followed by 20 g of ice using soft water, cooled down spro shots – sparkling acidity and blend.
#Australia @SasaSestic of @ONACoffee first sip all about texture, second sparkling acidity, raspberries, stone fruit.
The relationship between farmer and consumer plays new and special roles in coffee chain. #Australia @SasaSestic of ONACoffee