Uncover the journey of Liz Escobar, a Colombian espresso producer and chef, as she blends the worlds of specialty espresso and positive eating.

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Images courtesy of Liz Escobar

Liz Escobar, a Colombian espresso producer and roaster now based mostly in Scandinavia, is keen about specialty espresso, but additionally an achieved chef. Her distinctive mix of expertise 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 akin to sommelier Josep Roca and pastry chef Jordi Roca, each internationally acclaimed of their fields. Different key contributors to this collaboration embody 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 positive eating.

Barista Journal: How did your culinary background affect your strategy to espresso?

Liz Escobar: My culinary expertise has had a big impact on how I work with espresso. Within the roasting course of, for instance, many roasters concentrate on temperatures and timing, however I deal with it like cooking. I rely closely on my senses—smelling, observing colours, and tasting. It’s much like cooking, the place it’s a must to take note of the small print. I style the beans, observe their improvement, and determine how far I wish to go based mostly on what I wish 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 nicely?

Completely. The experimentation mindset from cooking has carried over to espresso. In cooking, we continually experiment with components, and I apply that to espresso as nicely. As an illustration, I’ve performed round with fermentation processes in espresso, very like 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 positive eating? Are there similarities or variations that stand out to you?

One of many largest challenges is that many cooks don’t absolutely recognize 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, reasonably than cooks, are extra open to understanding espresso. They’re accustomed to tasting notes in wine and may apply that information to espresso. That’s why, when introducing espresso to a positive eating setting, I usually begin with the sommeliers—they will recognize the refined flavors and assist combine espresso into the general eating expertise.

How do you go about educating cooks and restaurant workers 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 accustomed to, 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 turn into extra open to incorporating specialty espresso into their menus.

What challenges have you ever confronted in integrating specialty espresso into positive eating, significantly in Scandinavia?

The principle problem is ignorance about what specialty espresso actually is. Many individuals, even in positive 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 training, which is why I concentrate on taste first. As soon as they expertise the various flavors espresso can provide, they begin asking extra questions and turn into extra .

What are a few of your upcoming initiatives and collaborations?

I’m at present centered on growing a espresso kitchen idea the place folks can expertise espresso paired with small desserts or dishes. The concept is to focus on the distinctive notes in every espresso and create a positive eating expertise round it. I’m additionally engaged on launching a espresso liqueur. This challenge remains to be within the early levels, however I’m enthusiastic about its potential.

You appear to have infinite vitality for brand spanking new concepts and initiatives. What drives you?

Actually, I don’t have a grasp plan. I’m keen about 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 prepared to be taught from totally different areas. Whether or not it’s espresso, culinary arts, or one thing completely new, I’m at all times 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 main concentrate on 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.

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