Hi guys,
Im thinking about doing the Barista comps again. Last year I finished 3rd in the Auckland regionals, and receiving that accolade has given me the drive to do it again. BUT one thing I'm stuck on, is a signature beverage. last year i did a mango/lime/mint reduction, poured over ice then topped up with  decanted  espresso. The ice reduction really compimented the flavour profile of the Kenyan PB I used. This year, I'm thinking about using some centrals... maybe a honey processed costa rican.

IF anyone has any pointers on creating something 'outside the squre' I would be most appreciative.

maddy