Almonds, black currant and cacao in Coen Van Sprang’s espressos.
Milk from a Red Holstein cow for maximum creamy mouthfeel and sweetness in Mr. Van Sprang’s cappuccinos. We don’t know her name.
A taste of a coffee cherry reduction, followed by an earl grey tea kombucha, for a sig drink all about processing & fermentation.
Mr. Kithinji of Kenya is competing here at #wbc2014 with a coffee from his homeland–two distinct kinds, including Kenya AA.
“Jasmine, black currant and blueberries” in Eric Kithinji’s two-part Kenya espresso blend.
Eric Kithinji shouts out @Cropster–“it has given me a chance to interact with my coffee, and try out different roast profiles”.
36. 10:35 Yalian Wu, Chu Family Cafe, China
Sprudge doens’t have a #Weibo account but if someone does, let Chu Family Cafe know we’re blowing up the spot for Yalian Wu!
So efficient–everything from Yalian Wu happens with both hands. super dialed in, conserving space and time, and likely conversing with space and time as well.
“I really love espresso with a silky mouthfeel and complex flavors”–Yalian Wu.
Sig drink: “espresso mousse with the essence of honey”–Yalian Wu is making mousse live on stage! Mousse, people.
Ok but how good does espresso and honey mousse sound? Also where does one buy a 30 second mousse maker? #mousse.
For this sig drink, judges stir the mousse into the espresso shot, sip, taste, then sip again.