The Trick - Cold Old Fashion Ingredients 35ml – Hennessy (or works well with dark rum also)10ml – Spiced syrup *70ml of Flash iced French press *(Sarah used El Comedor, Mircolot, our latest release!) *Spice syrup method: Equal amounts of; Black peppercorn Cardamon pods Clove Cinnamon 2 Star anise and slice of dried orange, Shimmer gently in 200ml of water for 10 mins and then allowing the mixture to immerse and cool for 24hrs. Drain mixture. Return to heat source and add 200gs of honey caster sugar, stir until dissolved and allow to cool. This beautiful homemade syrup is amazing for hot chocolate and all milk beverages. *French press method: Create the French press by creating a concentrate dilute. Ratio of 1:11. with...
We are very excited about our superstar Sarah, competing in the upcoming World Barista Championships. Sarah Competing at the Irish Barista Championships Day 2 - Round 1 Wednesday 28th September (GMT) 3.00 AM Set-Up Starts 3.30 AM Performance 8.00 AM Results Keep an eye on our socials for a link to the live stream to watch Sarah's performance. The following schedule is local time in Melbourne Wednesday 28th September (GMT+9) Sarah J Hannaway – Ireland 11:58 AM Be on stage 12:08 PM Table set (7min) 12:15 PM Set-up (15min) 12:30 PM Performance (15min) She/Her - 12:45 PM Clean-up (7min) 5.00 PM Results Road to Melbourne Sarah was crowned Irish Barista Champion in 2020. With over seven years...
It's been over two years since Sarah Hannaway was crowned the Irish Barista Champion. Since the moment she was announced the winner of 2020's competition, the work well and truly began to compete in the World Championships only to be- along with the rest of the World- put into lockdown. Now, with restrictions lifted and the World seemingly back on track, competitions are resuming and the training, studying, practising and long hours begin once again as Sarah embarks on the road to Melbourne and the World stage... In February 2020, I very nervously- with the help of some awesome Bailies team members- made my way to the Irish Barista Competition in Dublin. This regional barista competition is held annually as part of the Food &...
Chris Weir is our Senior Roaster here at Bailies. Having joined the team in November 2018, Chris has played an integral role in our roastery, and even more so since his appointment as Senior Roaster at the beginning of the year. Already making strides in this new role, and with his new team, Chris’s roasting ability has already achieved some notoriety with a mention in the latest issue of Caffeine Magazine alongside the announcement of Ethiopian Microlot, Buku Sayisa claiming the top spot in the Magazine’s blind cupping competition. In between busy schedules of roasting, cupping, and training, we were able to chat with Chris about his ‘typical’ day at Bailies, how he first got into roasting, and life outside...
Our second installment of our ‘Journey to Source’ series on the blog picks up were we last left of with Jan embarking on his next Origin visit to Guatemala- a Country whose coffee farmers and workers are feeling the effects of economic and geographic conditions which have been worsening in the last several years. Despite these conditions however, there are some farmers who have been able to adapt and invent ways in which to carry on their passion and tradition for coffee production to continue their farms. If you want to catch up on the first leg of Jan’s trip in Honduras, you can do so here. “After leaving Honduras, my next destination was Guatemala, where I had planned to...
