Cream Supplies

See Steve Leighton using an AeroPress, Brewstation and a Sopa Syphon…yes a Soda Syphon!

The World AeroPress® Championship 2010, which took place at the Brew Bar at Caffè Culture, was won by Danish contestant, Marie Hagermeister. Marie works at Café Europa 1989 in the heart of Copenhagen. The café’s cosmopolitan style is inspired by the best of European café culture.

Cream Supplies was a sponsor of the Championship and, amongst Marie’s prizes were a just-launched AeroPress® BrewStation and a TWIST™ handheld espresso maker donated by the company.

With the USA’s exit out of the World Cup leaving Americans everywhere crying, Michael Phillips of Intelligentsia in Chicago has given the USA something to finally cheer about by winning its first World Barista Championship during Caffè Culture in London in last week.

Phillips, who is a 2 time US national champion, wowed the judges with a complicated presentation on different processing methods which result in layered and subtle changes in taste for three coffees.  He was awarded 706 points.

Raul Rodas of Guatemala came in second with 691 points and Scottie Callaghan of Australia came in third with 672.5 points.

The other finalists were:

• Colin Harmon of Ireland, with 659.5 points in fourth place;
• Søren Stiler Markussen of Denmark, with 644.5 points in fifth place; and
• Stefanos Domatiotis of Greece with 632 points for sixth place.

Hector Gonzalez scored a perfect score of eight correctly identified cups in the time of 4:11 to defeat Irish runner-up David Walsh in the finals during the SCAE Event at Caffè Culture in London.

David Welsh scored six correctly identified cups in the suspense filled final with Gonzalez.  Gyoung Jin of South Korea came in third, with five correctly identified cups while Tasos Moshopoulos of Greece claimed fourth with three correctly identified cups.  37 contestants from all over the world competed in the tasting contest.

After the final, the audience was allowed to sample the specialty coffees from all over the world that had been used in the contest.

The global ranging coffees included in the contest and sampled by the audience were coffees from El Salvador, Thailand, Rwanda, Brazil, Indonesia, Kenya, Bolivia, Colombia, Guatemala, Costa Rica, Mexico and Puerto Rico.

Australia topped all other countries in the 2010 SCAE World Championships and was named Best Nation at this year’s SCAE World Championships held at the SCAE Event at Caffè Culture in London.

As part of the Best Nation contest, each country earns points according to their representatives final positions in each of the individual contests including the World Barista Championships.  The country with the lowest score wins.

Australia won Best Nation this year with the following individual performances:

• William Priestly came second in the World Latte Art Championship;
• Scottie Callaghan took third place in the World Barista Championship;
• Mitchell Faulkner took fourth place in the World Coffee in Good Spirits Championship;
• Jonny Pisanelli placed sixth in the World Cup Tasters Championship; and
• Rob Forsyth came 12th in the World Cezve/Ibrik Championship

Congratulations to the Ozzies and their terrific national team!

Check out these sizzling specials! Please check out the Cream Supplies special offers area for the latest sale items!

Sale items include:

• Byron Bay Cafe Cookies – Natural Honey & Oatmeal/ White Chocolate Chunk & Macadamia/ Milk Chocolate Chunk Cookies (Pack of 6) from £1.84
• Byron Bay Single Wrap Cafe Cookie – Box of 12 – White Chocolate Chunk & Macadamia/ Fig & Pecan from £4.05
• Tin from Motta ‘Boston’ Glass & Tin from £3.53
• Sweetbird Smoothie Mix – Peach/Strawberry & Banana – 1 L from £4.49
• Kalys Arabic Gum 100g from £2.99
• Kalys Iota Carrageenan  100g from £4.99
• Kalys Guar Gum 100g from £6.40

Get these sales items while they are sizzling and place your order now as our stocks are selling fast!

Getting started with the basics of Molecular Gastronomy can be easy and fun! A basic and easy recipe to do is making spaghetti out of soup using Agar Agar gelatin. You turn a liquid into a solid.

An example recipe would be:

Pineapple Spaghetti (from Cosmos Restaurant in Minneapolis, MN)

Ingredients:

• 500 grams (17.64 oz) of reduced Pineapple juice
• 7 grams (0.25 oz) Agar Agar
• 3 grams (0.11 oz) Locust Gum

Step by step directions:

1. Add the agar agar and locust gum to the pineapple juice and bring to a simmer.
2. Strain into a warm container thru chinoise strainer and keep the liquid warm.
3. Fill a syringe with the warm pineapple liquid.
4. Attach a rubber tube on the end of the syringe and fill the tube all the way up.
5. Emerge in ice bath, and then take tube out and dry off.
6. Using an empty syringe push the pineapple spaghetti out with air pressure from the syringe.
7. Cut ends off the pineapple spaghetti to desired length to make it look better.

Some excellent step by step videos on how to make Agar Agar noodles are:

• Basic noodles made from veggie soup: http://www.youtube.com/watch?v=7WW5OGhBM8g
• Fruit flavored Noodles: http://www.youtube.com/watch?v=_sX49JUurDU

A great example of a creative use of these noodles in a recipe would be
Peanut Butter Powder & Jelly Noodles  – see the recipe at: http://www.mirauncut.com/tag/agar/

Lyo-Sabores provides the freshest freeze-dried fruit for your recipes.  Selected from the finest natural ingredients to which water has been completely removed, while maintaining their flavor, aroma and color originals. They are vacuum-packed products, without any preservatives to enjoy all the quality and nutritional value.

You can make such recipes such as:

Fresh Lyostrawberry jam

(see video at http://www.albertyferranadria.com/eng/videos-and-recipes-lyosabores02.html)

For the 60% syrup:

• 200 g water
• 120 g sugar

Put the water and the sugar in a saucepan and bring to the boil.

For the fresh strawberry compote:

• 30 g Lyostrawberry
• 100 g 60% syrup (preparation above)

Mix the syrup with Lyostrawberry, put in the fridge and leave to inflate for a night.

* All the preparations can be made with any kind of Lyofruit, but the structural weight and the strength of the taste must be borne in mind.

Molecular Gastronomy is the application of scientific principles to the understanding and improvement of small scale food preparation. The term was coined by the Hungarian physicist Nicholas Kurti in a presentation to the Royal Institution called “The Physicist in the kitchen” in 1969. His collaborator, the French scientist Hervé this, popularised the term.  Molecular gastronomy concerns itself with the chemical processes that take place during cooking. Chefs often use scientific techniques to create food, with tools such as liquid nitrogen, lasers and pulverisers.

Several world-known chefs have pioneered this cooking style such as:

• Spanish chef Ferran Adria of El Bulli restaurant
• French chef Heston Blumenthal of The Fat Duck restaurant
• Spanish chef Juan Mari Arzak and his daughter Elena of Arzak restaurant
• American chef Pino Maffeo of Boston’s Restaurant L
• American chef Thomas Keller of California’s French Laundry restaurant
• American chef Omar Cantu of Chicago’s Moto

Magazines such as Time and Newsweek and TV channels such as the Discovery Channel all have documented this new cooking style and the amazing and creative dishes created as part of this new food preparation.

And now you too can create amazing molecular gastronomical creations like the pros using kits from Cream Supplies such as the:

• Biozoon Starter Pro Kit
• Cuisine Innovation – Molecular Cooking Kit
• Cuisine Innovation – Molecular Cooking Starter Pack
• Cuisine Innovations – Foams & Espumas Starter Kit
• El Bulli Texturas – Mini Starter Kit
• Biozoon texturePro Kit – Includes ‘Molecular Basics’ by Heiko Antoniewicz
• Kalys – Jelly Kit

You can get started with creating molecular cocktails using some of the following kits from Cream Supplies:

• Biozoon cocktailPro Kit – Includes recipe book
• Kalys – Pearls & Cocktails – Basic Kit

Cream Supplies also  provides all the items you need to cook using the following techniques:

• Spherification
• Gelling Agents
• Emulsification
• Thickening
• Acidification
• Sugar Substitution
• Surprises

In addition, Cream Supplies has all the molecular ingredients, tools, books & DVDs that you need.

Let’s get foaming!

Get these specials while they are hot (or cold in some cases)! Please check out the Cream Supplies special offers area for the latest sale items!

Sale items include:

• IBC Simply Still Traditional Lemonade from £0.51
• Zuma Chai – 10 x 28g Red Chai & Cranberry from £0.29
• Espresso Organic Fairtrade Coffee Beans 1kg from £4.49
• IBC Simply Frappé – 1.75kg Coffee Frappé from £5.49
• Malmesbury Syrups 1L – Cinnamon/Ginger/Toffee from £3.47

Get these sales items while they are hot and place your order now as demand is high and our stocks are selling fast!