2014 World Barista Championship: Day Two

31. 8:55 Craig Charity, Lineage Coffee, South Africa @craigcharity @lineagecoffee

The Guatemala Finca El Zapote @craigcharity uses is a natural-processed geisha dried on African beds for exact fermentation control.

Starting his sigdrink, @craigcharity NO2 charges an infusion of Jasmine flowers and South African flowers. Mmm.

We nearly didn’t get to see @craigcharity‘s routine, due to customs issues with @DHLExpressItaly, glad his equipment finally made it!

So this crazy dripping apparatus on stage is apparently for cold-pressing sugarcane juice for @craigcharity‘s signature drink?

Serving Jasmine water from South Africa, then cane juice from Guatemala, then espresso, @craigcharity finishes his “cross-contintental” sig drink.

32. 9:15 Natalia Ostapyuk, World of Coffee, Ukraine

Coffee is 5 days off roast “to bring the best balance and taste” for Natalia Ostapyuk at #wbc2014.

“Dark berries, blueberries, blackberries, honey sweetness, notes of grapefruit skin” in Natalia Ostapyuk’s espressos, and espresso, grapefruit skin, and honey in Natalia Ostapyuk’s #wbc2014 sig drink.

33. 9:35 Kushal Kumar Balami, Raw Coffee Company, United Arab Emirates @rawcoffee

Mr. Balami is using a wet-processed Ethiopia Sidama, with a 72hr fermentation soak for a fruity complexity.

A finer grind for boosted acidity in Mr. Balami’s #WBC2014 cappuccinos. Boost it!

You can read more about @rawcoffee, who have been roasting in the UAE since 2007, here: http://rawcoffeecompany.com

For his sig drink, Mr Kumal is using a fine Syrian honey, dosed out in–you guessed it–syringes.

 

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