Uncover the journey of Liz Escobar, a Colombian espresso producer and chef, as she blends the worlds of specialty espresso and effective eating.
BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT
Pictures courtesy of Liz Escobar
Liz Escobar, a Colombian espresso producer and roaster now based mostly in Scandinavia, is obsessed with specialty espresso, but additionally an achieved chef. Her distinctive mix of abilities permits her to navigate the worlds of specialty espresso and haute delicacies, serving to Michelin-starred eating places like Celler Can Roca in Spain elevate their espresso choices.
At Celler Can Roca, she collaborated with famend figures corresponding to sommelier Josep Roca and pastry chef Jordi Roca, each internationally acclaimed of their fields. Different key contributors to this collaboration embrace sommelier Cyril Vermeulen, Marianna Suarez D’Alessandro, and sommelier Emiliano Ruiz.
In Northern Sweden, Liz continues her journey at Restaurant Bryggargatan below the mentorship of chef and proprietor Jon Oskar Arnason, who can be mentoring Liz to compete in Sweden’s subsequent Espresso in Good Spirits Championship. On this interview, Liz shares her journey, the challenges she faces, and her revolutionary initiatives that marry her two loves: espresso and effective eating.
Barista Journal: How did your culinary background affect your method to espresso?
Liz Escobar: My culinary expertise has had a huge effect on how I work with espresso. Within the roasting course of, for instance, many roasters give attention to temperatures and timing, however I deal with it like cooking. I rely closely on my senses—smelling, observing colours, and tasting. It’s just like cooking, the place you must take note of the main points. I style the beans, observe their growth, and resolve how far I need to go based mostly on what I need to obtain.
It sounds such as you deal with espresso nearly like an ingredient in a dish. Has your espresso background influenced your culinary work as effectively?
Completely. The experimentation mindset from cooking has carried over to espresso. In cooking, we continuously experiment with components, and I apply that to espresso as effectively. As an illustration, I’ve performed round with fermentation processes in espresso, very similar to how cooks experiment with fermentation in cooking. It’s about pushing boundaries and never being afraid to strive new issues.
How do you see the connection between espresso and effective eating? Are there similarities or variations that stand out to you?
One of many largest challenges is that many cooks don’t absolutely respect the complexity of espresso. They usually see espresso as only a sturdy taste, with out recognizing the nuances of specialty espresso. Surprisingly, I’ve discovered that sommeliers, fairly than cooks, are extra open to understanding espresso. They’re conversant in tasting notes in wine and may apply that data to espresso. That’s why, when introducing espresso to a effective eating setting, I usually begin with the sommeliers—they’ll respect the refined flavors and assist combine espresso into the general eating expertise.
How do you go about educating cooks and restaurant employees about specialty espresso?
I often begin with cupping classes the place I current a wide range of coffees, together with the one they’re at present utilizing, with out telling them which is which. I information them via the tasting course of, serving to them discover the variations between washed, honey, pure, and fermented coffees. I additionally use analogies they’re conversant in, like evaluating totally different roast ranges to toasted bread. This helps them perceive how the roasting course of impacts taste. As soon as they’ve tasted the vary of flavors espresso can provide, they change into extra open to incorporating specialty espresso into their menus.
What challenges have you ever confronted in integrating specialty espresso into effective eating, significantly in Scandinavia?
The principle problem is ignorance about what specialty espresso actually is. Many individuals, even in effective eating, nonetheless consider espresso as only a generic taste. This ignorance is widespread, not simply in Scandinavia but additionally in locations like Spain. Altering these perceptions requires schooling, which is why I give attention to taste first. As soon as they expertise the various flavors espresso can provide, they begin asking extra questions and change into extra .
What are a few of your upcoming initiatives and collaborations?
I’m at present centered on creating a espresso kitchen idea the place folks can expertise espresso paired with small desserts or dishes. The concept is to spotlight the distinctive notes in every espresso and create a effective eating expertise round it. I’m additionally engaged on launching a espresso liqueur. This undertaking continues to be within the early phases, however I’m enthusiastic about its potential.
You appear to have limitless power for brand new concepts and initiatives. What drives you?
Actually, I don’t have a grasp plan. I’m obsessed with life and open to new experiences. I by no means say no to an journey, which is why I find yourself with so many initiatives. For me, it’s about staying curious and keen to be taught from totally different areas. Whether or not it’s espresso, culinary arts, or one thing solely new, I’m all the time able to discover.
ABOUT THE AUTHOR
Vasileia Fanarioti (she/her) is a senior on-line correspondent for Barista Journal and a contract copywriter and editor with a major give attention to the espresso area of interest. She has additionally been a volunteer copywriter for the I’M NOT A BARISTA NPO, offering content material to assist educate folks about baristas and their work.
Subscribe and Extra!
Out now: It’s the August + September 2024 problem of Barista Journal! Learn it totally free with our digital version. And for greater than three years’ value of points, go to our digital version archives right here.
You possibly can order a tough copy of the journal via our on-line retailer right here, or begin a subscription for one 12 months or two.
