Would you please put your hands together, give an enormous huge welcome to the stage
for the barista champion of Ireland, Stephen Morrissey. Stephen, it's a delight to welcome
you to the stage. Hope you really enjoy your time up here. Oh, that would help. You there?
I turn 12 next week. All yours. Enjoy. Hi. So we're going to start with espresso. And again, like yesterday,
what I want to do is serve you some coffees and not tell you what they are or what they're
going to taste like. Because I want you to have that same opportunity for a surprise that you get
when you cook blind. So I want you to spend some time with this coffee. You really get familiar
with it. And when you're done, I'll come back. I'll tell you what I think about it and what I enjoy
about it and what the coffee is. So what I'll do now is just finish pouring your water for yourself.
And I'll get started on your espresso. Thank you. It's going to go in some coffee at the
foot right here.
All right.
So feel free to take some notes on the nose, the acidity, my feeling to finish. And I will come
back in a moment to tell you about the coffee.
So what I would ask you to do is please stir these coffees up, okay? It's really important
to me to what you taste in two sips will taste the same the whole way through. And I really
hope you enjoy this. There you are. And we just fixed up for you. There you go. Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Thank you.
Okay. So for the sitting drink, I wanted to give you something that's kind of tasty and
approachable and comforting. That's a really good dessert. But also give you that clarity
and balance we get in the great espresso. So what I'm going to start off with today is
just playing a little bit of chocolate for texture. Now what I have here is a chocolate
which is a method that kind of defies one of the main rules of French pastry
which is never to mix chocolate and water and never do it over direct heat
but in this case that's exactly what I've done right there
and by melting the two down and whisking them over an ice bath
thank you we it's now setting and forming a mousse
so what I like about this is because no additional flavor like cream is when
added to get the mousse you get that clarity of the chocolate which in this
case is a 55% from Valrhona called Carribe which has this really nice
dried cherry note where I'm listening to what you got in the espresso I think it's
kind of interesting so the next part of the drink is a
blueberry in ruffin taste now
what I have here it took a very few flavors to get that taste milk cinnamon
vanilla and a bit of blueberry so on the bottom here is a panna cotta
of milk cinnamon vanilla and then on top we have a blueberry jelly
now if you were to taste this in your mouth right now it would just taste
like a bit there it would just taste like a blueberry muffin
but just one moment
what I'm trying to get here flavors that work really well with chocolate
I don't want a moment
what we have now are things that work very well with coffee I think
but here there's two problems with this a it's not a liquid and b it's not a
dessert so if you give me a moment I'm
going to fix that for you the first thing I'll do is use this blow torch
don't be scared just now I'm going to start melting this slightly
you'll see those blueberry and the cinnamon to start melting it together
again and I'll start to form a liquid again
now a lot of blueberry fell off and what I'll also do to this now in a moment
is just add an espresso to each of them
and finally now what I would ask you to is please lean forward and smell the
aromatics it should have that thank you that big muffin kind of
probably that really fresh and the chocolate should come true as well
and while you're doing that I will start on the espresso
thank you very much
okay
so I'm now going to add these espressos to the drink what I would ask you to do
is please do stir these vigorously the two jellies will continue to
continue to melt into the good tribute flavors to the drink
so please give it a good stir take a sip you can knock it back if you like
just hope you enjoyed it thank you very much for this opportunity
have already enjoyed us
so
ladies and gentlemen
a big round of applause for the barista champion of Ireland
Mr Stephen Morrissey
you got your license David
