Equipped with a KeepCup and the last bag of 2018's Unkle Funka, Dan Lacey of Extract Coffee Roasters heads to Iceland to share his coffee know-how at the epic, Camp Monkey.
Massive thank you to Rua and team at Idle Productions for capturing this experience so well with your photos and videos - and for letting us use them in this post.
You can catch Dan’s talks on the Tia Maria stand on Thursday and Friday at London Coffee Festival.
Grab a coffee (or a negroni) and enjoy reading our adventures in the blog post below.
Every so often at Extract I have a moment of reflection that floors me. We are lucky to work on some great things with some truly great people. Talking coffee, cocktails and flavour complexity on the top of a glacier in Iceland with some of the world’s best bartenders was one of those moments...
The past couple of years have seen a step change in the world of coffee cocktails. Influential bartenders are now rethinking how they can use coffee behind the bar. We’ve seen this in the Tia Maria coffee academy sessions held here in the roastery.
More in-depth understanding of the range of flavours found in coffees, and the factors which influence these means we’re seeing a more experimental breed of coffee cocktails – and that, is exciting.
My talk at Camp Monkey focussed mainly on processing methods and the influence of a washed, natural or honey process on a coffee’s flavour and, in this case it’s suitability to different cocktails.
With me, I’d bought Unkle Funka, our sell-out summer espresso which was the result of some processing experiments between Extract and one of our key partners, La Marianela. The result was incredible with the experimental lots making it to the finals of UK Barista Championships and Coffee In Good Spirits. As for Unkle Funka, it sold out in a matter of weeks.
By trade, bartenders have an instinct for quality ingredients – these were masters of their craft. Watching the respect they had for their ingredients emerging in our coffee cocktail workshops was incredible.
Negronis were altered using micro filtered espresso and the delicious Discarded – cascara vermouth. The infamous Espresso Martini got a whole lot boozier with the addition of Unkle Funka espresso.
Camp Monkey was an experience like no other. A flavour-fuelled adventure where our passions for incredible flavours, quality ingredients and supreme service were shared on top of icy glaciers, in steaming thermal pools and later, into the starry nights. If that doesn’t whet the palate, I don’t know what does!
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