Sydney roaster Single Origin Roasters has collaborated with gelateria Cow And The Moon to create a coffee-infused Mandorla Affogato, which has taken first place out of 23 nations to win the World Gelato Title in Rimini Italy this month.
The gelato, available at both Cow and The Moon and Single Origin Roasters, features Kigwandi AB Kenya in espresso form, mixed with salted caramel sauce which is then folded through Madagascan vanilla gelato. Kigwandi AB Kenya espresso also features in the toffee praline that is folded through the gelato.
The Single Origin Roasters team, including Buyer Wendy De Jong and Head Roaster Edward Strachan, looked to Kenyan coffees for their ability to stand up to and burst through all the rich dessert flavours. “Bright, bold and complex acidity was key.”says De Jong.
The QC teams from Single Origin Roasters and Cow And The Moon cupped and voted on their top three Kenyan lots and Kigwandi AB Kenya from Dormans took first place, followed by Kigwandi AA and Mirigi PB.Those three coffees were then roasted for espresso evaluation and tasted when matched with the salted caramel sauce. Kigwandi AB Kenya came out on top again, and was selected for the gelato.
The day before the final, a local Rimini café gave access to a La Marzocco Linea machine and Mahlkonig grinder so the team could pull 11 litres of fresh Kigwandi AB espresso, a process that took around 5 hours.
Cow And The Moon won the World Gelato Title with the Mandorla Affogato entry, infront of artisan gelato makers from 22 nations including Italian gelato makers Francesco Mastroianni of Il Cantagalli, and Alessandro Lancierini of Gelateria Fiore, who came second and third place respectively.
Single Origin Roasters is busy roasting batches of the Kigwandi AB Kenya for the gelato on its restored 1969 UG22 Probat. The gelato is available at Cow And The Moon and available at Single Origin Roasters Botany Roast Works café. For details, visit www.singleoriginroasters.com.au