Fruit Adventure 意式拼配豆
Fruit Adventure
近年精品咖啡文化帶動全球咖啡業界走向水果味道的趨勢，烘焙師Sam入行時亦是因為受到他師傅的影響，愛上埃塞俄比亞的咖啡。無奈的是，Sam，作為烘焙師，他深深知道，酸的咖啡無論有多驚豔也好，太部分的顧客都不喜歡喝，只因為一個傳統印象——酸的咖啡就是壞掉的咖啡！但是即使知道這咖啡賺不到錢，只為推廣咖啡，讓更多人認識咖啡，我們也覺得應該繼續堅持下去，將好的咖啡與客人分享。
因此在設計這款咖啡時，Sam大膽地放棄一個Espresso應有的口感以及濃烈的爆炸性，取而代之的是層次感豐富的水果味，怡人的花香，和薄身但絲絨般柔滑的口感。當然這種咖啡也相對難拼配，因為咖啡的拼配中不是一加一等於二，不是A咖啡有花香，B咖啡有水果味，拼在一起後就會花香水果味共存。
在不斷的測試烘焙方法、深度及拼配比例的，Sam發現將水洗處理的耶加雪夫，拼日曬處理的耶加雪夫，效果非常好。因為兩者之間都有著相近的檸檬酸和薑花的花香，只要在烘焙中以不同的手法把兩款咖啡豆烘到中淺度烘焙，即可以互相輝映，更帶出兩款豆子單獨喝不到的莓果味道。
Fruit Adventure 於2019 年5月獲美國Coffee Review 評鑑 90 分的成績，結果及評語如下：
Review Date: May 2019Agtron: 57/74
Aroma: 9
Body: 8
Flavor: 8
Aftertaste: 7
With Milk: 8
Blind Assessment:
Evaluated as espresso. Deeply sweet, richly tart, pungent. Dark chocolate, jasmine, mango, green tea, tangerine zest, cedar in aroma and small cup. Full and syrupy though slightly rough mouthfeel. The finish consolidates around quiet cocoa and citrus. Flowers and green tea in particular carry into three parts milk.
Notes:
A blend consists of wet-processed and dry-processed coffees from Ethiopia. Sensory House is a roastery, espresso bar, equipment distributor and training lab based in the Kowloon City District of Hong Kong. Sensory House develops quality espresso blends and sources and roasts high-end single-origin coffees. Visit www.sensoryhouse.coffee to learn more.
The Bottom Line: A lighter-roasted blend of fine Ethiopia coffees for those who enjoy sweetly tart, high-toned espressos.
