Bar None #15 // Remy Molina


Thanks to a recent collaboration with @slayerespresso we were able to cross paths with Remy Molina (@coffee.remix), the most recent champion of the annual Coffee Masters tournament in NYC. A Costa Rican native 🇨🇷, Remy is a coffee expert who shares his pride and love for the art form by teaching beginner baristas at the Specialty Coffee Association of Costa Rica. We were especially impressed by his ability to bridge the gap between coffee and craft cocktail culture.

Check out his story below.

1. Tell us who you are, where you’re from, etc.

My name is Remy Molina, I’m 25 years old and I’m a professional barista from my beloved Costa Rica. Right now, I’m working at the Specialty Coffee Association of Costa Rica and I love to prepare all kind of drinks.

My career started because my father had a bar. I remember when I was about 14 years old watching all of the bartenders that worked with my father. Since then I fell in love with the world of mixology. Later on, in my 20’s, I got into the path of coffee.

2. What’s your barista story? How did you get into it?

I started to work with coffee back in February 2014, when I worked in a French bakery. I didn’t know anything about coffee so I took a barista course. Here I had my first cup of specialty coffee. I remember trying out some amazing coffees but there was one variety in particular that got me –
an endemic from Costa Rica called “Villa Sarchi.” That was the moment I discovered the true flavors of coffee.

3. What’s your favorite part about espresso culture in Costa Rica. How does this influence your craft?

Here in Costa Rica, we have a lot of coffee professionals that are very careful at each step of the coffee production, from the seed to the cup.  When it comes to serving a really great espresso, they take care of all of the details that influence the craft of this drink.

4. Tell us about your approach to creating espresso cocktails?

What I like the most about drinking espresso in Costa Rica is when you try an espresso from a son or daughter of a coffee producer. The next generation of coffee producers is taking care of the small details of coffee flavors. They want to offer the best quality coffees to the world.

5. What is it like being crowned 2018’s Coffee Master champion? Describe your winning drink and how you came up with it.

For me, winning Coffee Masters was a dream come true. Since I started competing in 2015, I remember telling myself that one day I was going to represent all the people in the coffee chain of Costa Rica in a global tournament. It was a hard path because when I went to London Coffee Masters for the first time in 2017, I didn’t know the level of competition I was getting into. That year I placed almost last of the competitors, but my dream didn’t die there. I prepared myself for all of the disciplines and in 2018, I fulfilled my goal. I like to think that this is not only for me, but for my country and all of the people that helped me succeed.

Full Cocktail Recipe:

– 1 oz of my coffee infusion liquor (full description below)**
– 2 dashes of Scrappy’s Chocolate Bitters
– 1/8 of an ounce of “Jerez Oloroso” a semi-sweet wine with sour notes that has a peach & orange flavor.
– 1/4 of an ounce of handcrafted coffee syrup, based on a filtered brew of my own coffee and then I added some plum and cinnamon stick to reduce it on a pan, with sugar in low temperatures for 15-20 minutes.
– 5 splashes of a cinnamon and clove perfume.
– Use an orange peel twist to extract the aromatic compounds of the orange.

*Coffee Infusion Liquor – Infuse 2 ounces of espresso with 1 ounce of Rémy Martin (VSOP edition), a French champagne cognac that has fruity notes like green grapes. I use a siphon with nitrogen to make a forced osmosis infusion.

Filter the infusion to get a clean coffee liquor. Then flambé it with some honey to lower its alcoholic degree and to caramelize its sugars.*



Posted: Friday, June 14th, 2019 at 8:15 pm

Category: blog