39. 11:35 Varatt Vichit-Vadakan, Think Beyond, Thailand
Our next barista is Varatt Vichit-Vadakan, representing Think Beyond in Thailand.
Read this feature all about Think Beyond in Bangkok, home to Thai national champ Varatt Vichit-Vadakan http://blog.marcellie.com/2013/12/tae-founder-of-think-beyond/
Mr. Vichit-Vadakan is competing with Thai grown coffee, from Chiang Mai in the north of the country!
But not just Thai coffee! for espresso service, Mr. Vichit-Vadakan competes with a Panama Gesha grown near Boquete!
Mr. Vicihit-Vadakan transferring his espresso from a demitasse into a brandy glass–alternative glassware ahoy!
40. 11:55 Maxwell Colonna-Dashwood, Colonna & Small’s, United Kingdom @colonna_smalls
We covered Mr. Colonna-Dashwood’s UKBC win just a few months ago in London–learn more: http://sprudge.com/revenge-of-the-nerds-2014-uk-barista-champion.html
“Speciality coffee can take you to some very unexpected places.”
“I’ve turned the science of water into illustrations,” and indeed he has! There’s huge cartoon prop board on stage.
The competitor has donned a lab coat and lab goggles for the science lecture portion of his performance.
This is a mirrored routine from Mr. Colonna-Dashwood’s 2014 UKBC winning routine: http://sprudge.com/revenge-of-the-nerds-2014-uk-barista-champion.html
Most people don’t put on a lab coat & goggles & spend the first four minutes of their routine talking about water. Most people are not Mr. Colonna-Dashwood.
Mr. Colonna-Dashwood competes here at #wbc2014 w/Nicaragua longberry for capps, accompanied by English Jersey herd milk.
“Can I get a time check please?”–crickets. “No?”–crickets again.
Each shot individually sieved into the portafilter. @MAHLKOENIG EK43 grinder.
Mr. Colonna-Dashwood’s coffee was roasted in partnership with @tatecoffee and Ben Presland.
Read more about the roasting program at @tatecoffee in our feature from 2013, written by @elysebouvier—http://sprudge.com/tate.html
Mr. Colonna-Dashwood’s espressos & sig drinks are made with an Ethiopia Aricha, a Woreda located in Yirgacheffe.
Sig drink: plum jam, high buffer water, espresso, pomegranate infusion, and atomized high mineral water.
