Ferment trials for @crosseatery
As well as doing commissions of customised hotsauce we also have this "house" range which includes Aji Amarillo, Habanero and Jalapeno hotsauce.If you are interested in this range or a custom hot sauce for your cafe/restaurant get in touch and we'll bring out some tasters.
“In desperate need of so much hot sauce please" Charles Cameron @matineecoffee
Small scale experiment with temperature controlling ferments for @sideroom_sydney. Numerous papers have been published on the effect of temperature on the flavour and quality of Sauerkraut but there is not much out there regarding chilli.For those that are curious 15 to 20 deg is considered optimum for sauerkraut and of possible keeping it stable somewhere in that range.
@matineecoffee now has two partners in crime. Habanero Hotsauce Batch 002 —————————————————-Habanero Chilli 45%Garlic 5%Salt 3%Fermented 19 days Finished with Apple Cider Vinegarsoaked in Toasted American OakGuajillo Hotsauce Batch 001 —————————————————-Guajillo Chilli 25%Long red chilli 25%Salt 3%Fermented 26 days Finished with Apple Cider Vinegar
Fermented Chopped Chilli for @sideroom_sydney. Batch 001.
The prettiest kombucha I've ever seen. Tasty as well!
Experiment for @sideroom_sydneyChopped Fermented Chillis50% long red chilli50% birdseye chilli——————————————-10% of chilli weight in garlic10% of chilli weight in saltFermented 2 weeks
@matineecoffee was our first hotsauce commission. After tasting a number of variations they chose Habanero with some Whiskey Barrell contact. Matinee will be the only place you can taste this particular combination. There is also a smokey Guajilo hotsauce on its way.