This is a competition for Baristas and people who love coffee plus a bit of fun.
15 Participants will take part in a Black Coffee brewing battle reviewed by three judges.
The event will take place at LEGIT COFFEE CO. 1 Meath Mart, Meath Street. The Liberties. D8 on Sunday 8th, July 2018.
The Coffee Contest is open to public (grab your free pass).
The Idea is to engage the local community and the dublin coffee culture.
Sandwiches, Canapés, Pastry platters, beers will be provided by our sponsors.
Coffee: All participants must use the same coffee bean provided by our sponsor Baobab Coffee Roaster.
Water: All participants must use the same still mineral water Ashbeck – Tesco provided by our sponsor LEGIT COFFEE CO.
Equipment/ Grinder: All participant can used their own grinders and brewing devices. An EK 43 (Turkish Blades) will be Provided by our sponsor LEGIT COFFEE CO.
Process: By group of three, competitors will have 10 mins to brew one coffee using one preferred extraction method and present it to the judges for evaluation.
Elimination round: three judges will score the coffees using the Specialty Coffee Association’s World Brewers Cup scoresheet (compulsory round http://www.worldcoffeeevents.org/wp-content/uploads/2016/12/2017-WBrC-Compulsory-Service-Scoresheet.pdf ).
Final: Finalists will have 12 mins to brew their coffee using their preferred extraction method.
The same scorecard will be used by the judges to elect the winer of the first LIBERTIES BREWERS CUP.
Prices: Hampers (coffee, voucher, beers, brewing kit) will be given to the first 3 places.
DOOR OPEN from 1p.m.
First Competitors from 2p.m.
We also happy to cooparate with our new neighbors:LUCKY’S pub, where we will invite you for an AFTER PARTY from 5:30 p.m.
This will be very subjective post. My personal preferences and my taste.
If somebody will not agree with-please write a comment below 😉
But, let’s start at the end. If you are beginner in the wine knowledge or just having a wine time to time, please – don’t be hesitate to visit a speciality wine shop and look for an assistant with your next wine’s shopping.
The guys who work there, have a knowledge and ability to help you each time when you visit the shop.
To the point.
I bought 3 (three) bottles of Vinho Tinto (red, table wine) all from Douro Valley in 3 (three) different Irish shops.
All of them are young, very simple, entry level or basic labels of producers from DOC DOURO (North of Portugal).
All of them are very similar with varietal content: Tinto Roriz, Touring Nacional, Touring Franca, Tinto Barroca.
There are most important and very popular grapes in Portugal.
On the assumption that entry level Douro reds should be: red fruit forward in nose, similar in taste with medium to full body, high acidity and with hint of spices in finish, I was looking for those factors.
For my own fun or to be more objective, I wrapped bottles into a thin foil and I did a blind tasting.
(if you looking on the photos-I tasted wines from left to right)
All of them had a deep, purple red colour, high acidity, and predominant red fruits in aroma, like strawberries.
Alcohol ABV: 13-13,3%
First bottle: Caves do Monte-Vinhos – Alma da Vinha Douro DOC 2013 (LIDL about €8)
High in tannin, not very well integrated with fruits. I had a filing like drinking a cranberry juice. The fruit were hidden under acidity and tannins.
(2013 not a greates vintage in Douro – harvesttime rains spoiled a bid for exceptional quality)
Middle bottle: Vincente Faria Vinhos – Animus Douro DOC 2015 (ALDI about €8)
Sweet strawberry and wild red fruits in nose. On the palete, Strawberries, Wild Strawberries some Blueberries, soft tannins, little bit fuller body than previous wine. Nice, pleasant finish.
I enjoyed that glass.
Last bottle: Quinta do Crasto – Crasto Douro DOC 2015 (Wines Direct €16)
Dark, bramble fruits in nose. I was expecting the same in taste. What a disappointment. High acidity, and again red fruits like cranberry. Dry tannins and short finish.
The winner is easy to announce: Animus 2015 by Vincent Faria.
To be honest, I know his wines and there where always good quality bottles. But in other hand, I knew the Quinta do Crasto reserva and I was hoping that entry level wine will be good also.
Over all, back to the begging: which is best to buy? Go for €8 bottles from Aldi and enjoy nice example of entry level DOURO red wines 🙂
For better bottles-better go to specialist shops like Wines Direct as you will not find a good examples of huge red in supermarkets.
Thanks and Sláinte
The Irish Brewers Cup Competition 2017 is over.
Ireland has a new Champ: Stephen Houston from Bailies Coffee Company.
Big, Big Congrats to him and to all Competitors, Judges, Host, and Sponsors.
From my point of view, it was a great experience to me and I wish to try again next year.
I would like to say Thanks to all my supporters. You rock Guys!
Below my recipe and brewing method.
Coffee Roaster: Johannes Bayer (JB KAFFEE, Munich/Germany)
Roast day: 29th of March 2017.
Coffee: Kenya – Nyeri Region, Ruthaka Farmer’s Cooperative Society,
Altitude of 1,650 – 1,700.
Variety: SL28, SL34
Harvest: November/December 2016
Process: Fully Wash
Water: Total TDS: 117
Mineral content: Mg 60 %,
Ca 33,3 %,
Na 6,7 %
Temperature: (Brewing Start Point) 96 °C
Brewing Method: Kalita Wave 185
Dose: 16g Coarse Grind by Comandante Nitro Blade – hand, conical burrs grinder.
Total Water: 240g
Total brew time: 2.40 min
Extraction Yield: 19.67
The coffee is very complex. It has a pronounced aroma of Dark Plums followed by Blackcurrants, Carmel, and Hibiscus. Have a lively acidity balanced by a good level of sweetness. In the taste, you will find the same Plums, tannins like from Red Cherries but also Mulberry and some hint of Hazelnuts. This coffee has a medium, round body (so characteristic for African coffees), sparkling mouthfeel and leaves a great, long aftertaste with Blackcurrant, Hibiscus notes, and some black tea hits.
My last Pop-Up was all about the Seafood.
Because, I had few questions how to make the soup, which been served with Riesling Kabinett, I decided to write this recipe.
You can fallow straight as it is, or (my recommendation) change it/twisted as much as you wish.
I never follow the recipes 😉
Spicy Tomatoes and Seafood Soup
200g of Peeled and Deveined King Prawns,
2 Squid Tubes,
400g of canned Pelati Tomatoes,
2 clove (European) Garlic,
1 small bunch of fresh Lovage,
50g of dried MUN Mushrooms,
3 whole balls of Allspice,
3 dried Bay Leaves,
3 Tbsp. of Olive Oil,
1 punnet of Cherry Tomatoes
4 dried corns of Pepperoncino,
Zest from one Lime,
4 tsp. Fresh Cream,
Salt, Pepper, Sugar (to taste)
1. Firstly, soak the MUN Mushrooms overnight (if you don’t have that much time, try as long as possible).
Prepare you vegetables: Peel the Shallots, Garlic and chop them finely.
Spoon 2 tbsp. olive oil into a deep heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion and garlic.
Reduce the heat to low and cook the vegetables until they’re soft (stir them often). Add the bunch of Lovage and Spices. After 2 min, add the canned tomatoes and pepperoncino. Increase the heat to medium again.
Strain the MUN Mushrooms and chopped them roughly. Add them to the tomatoes.
Simmer all about 15 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
Now, you need to blend it, so place it in to the food processor and make a purée (just save some MUN mushrooms for final garnish).
Then pressed through the fine strainer (use the metal spoon to do it).
Pour it to the soup pot and step the tomatoes’ base on the low heat.
Heat the heavy sauce pan to high heat. Place the squid tubes and fried them 1 min on both sides.
Cut the fried tubes in to rings.
Wash the pan and pre-heat again to fry the prawns as same as squids: 1 min on each side.
Add, fried seafood to the tomatoes’ base. Simmer for about 10 min. Your soup is almost ready.
Add salt, pepper and sugar to taste.
Pre-heat the oven 185°C, place the whole vine of tomatoes of baking tray, sprinkle them by Olive Oil and season with salt & pepper.
Roast them until the skins burst.