MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,427 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Thu Feb 22, 2007, 5:47pm Subject: Re: Espresso caviar
We're (Arthur Wynne) is working on it.
We're trying to find some easy sources for the necessary ingredients. Found more than a few sources, but it's pricey, or the sizes of the ingredients are too big (sodium alginate, calcium chloride and other things).
Arthur's been working and researching things since December. He wants to pull a surprise out of his hat that goes beyond espresso caviar.
Mark PS. There's basically only three "easy to reach" online sources in the US selling this stuff in "consumer usable" sizes. Anyone have any other ideas, or sources in Canada?
counting Senior Member Joined: 8 May 2005 Posts: 823 Location: Baltimore, MD
Posted Thu Feb 22, 2007, 7:08pm Subject: Re: sources
What are "easy to reach" and "consumer usable"? When I was in the business, all the houses that supplied labs had an on-line presence, and chemicals were available in a variety of sizes - depending on the chemical, that might be 50 gm, 250 gm, 1000 gm, whatever. One caveat would be that these might not be food grade products. An analytical reagent grade chemical would be purer than most food grade chemicals, but I don't know how you feel about that.
In this crazy world of ours, I have no idea how difficult it might now be to call a scientific supply house and order a chemical, even innocuous ones like the ones you mentioned, Mark. Is this what you mean by "easy to reach"?
I'll look around for some less-than-usual suspects. Let me know what would qualify a source as user-friendly.
counting Senior Member Joined: 8 May 2005 Posts: 823 Location: Baltimore, MD
Posted Thu Feb 22, 2007, 7:21pm Subject: Re: sources
Also, Mark, do you have a friend that works for a business that can order chemicals? An environmental services company, engineering testing, hospital or clinic, food service sanitation testing, anything like that? Maybe the Swiss Water Process decaf facility?
Beto Senior Member Joined: 18 Nov 2002 Posts: 115 Location: Maryland Expertise: Pro Roaster
Espresso: Linea 2AV Grinder: Major Drip: Chemex Roaster: Ambex YM15
Posted Fri Feb 23, 2007, 10:11am Subject: Re: Espresso caviar
Tienda has the Ferran Adria "Texturas" line of gelification products. They aren't cheap, but I guess that interested parties could get together and do a group buy, since 500g of Sodium Alginate is probably more than one person could use in a lifetime.
Another source for more reasonable quantities is willpowder.net.
counting Senior Member Joined: 8 May 2005 Posts: 823 Location: Baltimore, MD
Posted Fri Feb 23, 2007, 7:12pm Subject: Re: Espresso caviar
Following links from La Tienda to the Texturas site is a worthwhile effort - very interesting recipe concepts complete with videos! True, a little of one of these ingredients might go a long way in the kitchen of an experienced chef, but I can imagine using up a package pretty quickly while experimenting to get the technique right.
Beto, that's great stuff - thanks. Where did you run into this prep method?
An aside: the prices actually seem pretty reasonable for such specialty ingredients. The airplane ticket to Spain for training would increase the cost, though.
Beto Senior Member Joined: 18 Nov 2002 Posts: 115 Location: Maryland Expertise: Pro Roaster
Espresso: Linea 2AV Grinder: Major Drip: Chemex Roaster: Ambex YM15
Posted Fri Feb 23, 2007, 10:00pm Subject: Re: Espresso caviar
A site that I frequently read is Egullet. There is a really good thread over there that explains the technique very thoroughly.
To my knowledge, the famed Spanish chef Ferran Adria pioneered this particular use of gellification in a restaurant setting. I first heard of him a few years ago and have been fascinated with his approach ever since.
I in no way want to appear as having "invented" anything new. Billy Wilson, the current Northwest Regional Barista Champion used espresso caviar in his signature drink long before I started experimenting with it.
marcel on last seasons top chef did something like this with xanthan gum and citrus. heres the full recipe: Click Here (www.bravotv.com) i'm assuming you could use brewed espresso in the same fashion. the recipe doenst really talk about the actual technique he actually used. when the judges ate it, it was like you described. i also did a bunch of googling and found some red wine ones and some beet ones, but no actual recipe. they said to use gelatin with reduced wine, and drip by drip into cold water. some said cold oil, but that was for some savory caviar, but it may work better because it can be made colder without freezing and the "drips" shouldnt take on any oil. here is a reference to a bartender using this style: He also serves a Deconstructed Negroni - gin with sweet vermouth and Campari caviar on the side. The caviar is made by squeezing Campari mixed with sodium alginate from a syringe on to a dish of calcium chloride solution, which forms a skin around the "caviar eggs". and last but certainly not least, a recipe from bravo tv for kona coffee caviar and chocolate mouse: Click Here (recipes.bravotv.com) no ratios, just ingredients...pretty hit or miss.. ok, i'm done...good luck and more googling for me!
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