49. 2:55 Stefan Laurentiu, Barista School, Romania
Whoa we’ve got woodnecks on stage, people! First woodneck of #wbc2014 courtesy of Stefan Laurentiu of Romania.
Such a cool technicolor stage setting from Mr. Laurentiu of Romania — bright greens & yellows, striped vessels, vibrant napkins.
Fresh peach & sugar cane water in Mr. Laurentiu’s sig drink, paired with espresso.
Mr. Donis is competing today in Spanish. your @sprudgelive commentary team does not speak spanish. We apologize for this oversight.
The iconic @elinjertocoffee roaster partner in our neck of the woods comes via @stumptowncoffee-read more: http://stumptowncoffee.com/el-injerto-huehuetenango/
The helpful @ookkty1 translates: “Bourbon for cappucinos, Geisha for sig drinks & espresso – both natural process.”
More from our new best friend @ookkty1 “Geisha espresso, Bourbon cascara, lemongrass & cacao for sig drink.”
Mr. Donis brews up that captivating sig drink mixture via the Eva Solo brewer. Learn more: http://www.evasolo.com
Ladies and gentlemen, Daniel Rivera is playing the band Cake as part of his #wbc2014 routine. This may be a WBC first.
Citrus in Mr. Rivera’s espressos & cappuccinos, but the capps yield to a “malty & nutty” flavor.
“With the altitude, we have less fruit in our coffee than those grown in other countries” — Mr. Rivera of Puerto Rico.
Sig drink for Mr. Rivera: pink peppercorn, vanilla & coconut flakes, cooled with ice to accentuate the beverage’s acidity.
Ms. Ghambari’s routine here at #WBC2014 is a mirror of her 2014 US routine–opening script identical.
1 part washed coffee, 2 parts natural coffee for @lay_Luh‘s Finca El Manzano espressos from Santa Ana, El Salvador.
You can read a whole lot of information about this routine here — details, farm, pertinent info: http://sprudge.com/laila-ghambari-is-your-2014-united-states-barista-
Cappuccinos “toasted coconut, caramel, with a buttery mouthfeel”, comprised of 1 part washed, 2 parts pulp natural.
Cappuccinos have been “taken a little bit further into the roast” by @dillanos_phil – “that’s what giving us caramel.”
Sig drink: coffee cherry syrup, dehydrated coffee tree smoke. Here comes the smoke gun…
And now the entire fiera or whatever smells like coffee tree smoke.
“This drink will taste like espresso, but with new depth and complexity”–espresso, smoke, cherry syrup.
Laila Ghambari calls time at 14:57 to much whooping and generally American behavior in the crowd.