2014 World Barista Championship: Day Two

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.

#woodneck.

Such a cool technicolor stage setting from Mr. Laurentiu of Romania — bright greens & yellows, striped vessels, vibrant napkins.

Stefan Laurentiu here at #wbc2014 using atomic green napkins that only a @colecoffee could love.

Fresh peach & sugar cane water in Mr. Laurentiu’s sig drink, paired with espresso.

50. 3:15 Jose Miguel Echeverria Donis, Cafe El Injerto, Guatemala @elinjertocoffee 

Mr. Donis is competing today in Spanish. your @sprudgelive commentary team does not speak spanish. We apologize for this oversight.

Unfortunately we cannot translate Mr. Donis’ #WBC2014 routine for you here on Sprudge Live. We can sincerely recommend @elinjertocoffee.

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

 

51. 3:35 Daniel Rivera, Hacienda San Pedro, Puerto Rico @bici_cafe

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.

52. 3:55 Laila Ghambari, Cherry Street Coffee House, United States @cherrystreet @lay_luh 

Ms. Ghambari’s routine here at #WBC2014 is a mirror of her 2014 US routine–opening script identical.

All three of @lay_luh‘s coffees are red bourbon, grown and processed by Emilio Lopez Diaz of @cuatromcafes.

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-

Orange, black cherry, & brown sugar notes in @lay_luh‘s El Sal espressos. @cuatromcafes on the assist, roasted by @dillanos_phil.

Cappuccinos “toasted coconut, caramel, with a buttery mouthfeel”, comprised of 1 part washed, 2 parts pulp natural.

Local Italian milk being used by @lay_luh here at #WBC2014. Bummer she couldn’t bring that good stuff from @PureEire.

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.

“I did not get here alone. Thank you so much for being a part of our story.”–@Lay_Luh @cuatromcafes @dillanos_phil.

Laila Ghambari calls time at 14:57 to much whooping and generally American behavior in the crowd.

 

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