Javier Garcia has been developing his @rightsidecoffee project for several years–his cafe near San Sebastian is now open!
Mr. Garcia’s @rightsidecoffee is absolutely a pioneer for progressive coffee in Basque country, and indeed, all of Spain.
Mr. Garcia competes here at #WBC2014 with the new @nuovasimonelli Mythos Clima-Pro — learn more: http://sprudge.com/nuova-simonelli-clima-pro-grinder.html
In what can only be described as a heartbreaking turn of events, Javier Garcia has called time at around 4 minutes into his #wbc2014 routine. He would later return to finish his espresso service.
42. 12:35 Katarzyna Zyzalo, Independent, Poland
Katarzyna Zyzalo chats with her head and technical judges, hands them an info card with everything they need.
A combination of different fermentation lengths gives “an extremely bright but also sweet coffee” and “wine-like complexity”.
Real competition barista skills on display here: big smiles, no script hiccups and great latte art, despite some shaky hands.
Ms. Zyzalo first chilled her espresso in an ice bath, then added a bit of dry ice to get it super cold and added a tonic sparkle.
Her natural processed Guatemala Pacamara was a big experiment that she said paid off in an incredible complexity.
Tore name checks the work being done by @timwendelboe in Colombia: doubling picker wages, refining processing, building raised drying beds.
A relaxing, pastoral soundtrack to start as Mr. Overleir welcomes judges with a V60, and then the beat kicks in as he starts espressos.
High acidity, medium sweetness in the washed Finca Tamana espresso: notes of red currant and rhubarb.
A longer extraction to highlight the sweetness for Mr. Overleir’s cappuccino round, made with high-quality Norwegian milk.
Mr. Overleir’s sig drink: chilled espresso & sugar, topped with apple juice reduction foam, with apple from a small farm near his hometown.