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This is a complete recap for the Semifinal Round of the 2015 World Barista Championship, happening April 11th in Seattle, Washington.
“Every part of the coffee journey makes sense, and is important.”
Colombian caturra espresso from San Sebastian, Huila: “sweet citrus notes, clean taste, bright acidity”
Mr. Neubauer’s shifting coffees for his capps, serving El Salvador La Illusion: “sweetness and gentle acidity”
“separated espresso” here in Mr. Neubauer’s sig drink—preserving the crema and using it as an ingredient.
there’s a bit of tamarind reduction in play here, which Mr. Neubauer’s used to rim the lip of his glasses
“Let me draw your attention to Santa Barbara, Honduras” — this routine is origin themed and gives props to @cupofexcellence
2 coffees on 2 grinders with 2 different roast profiles for Mr. Hansen—both are washed Pacas from Honduras
this farm in Honduras has “an absence of wind, presence of sun, making for a slow maturation of the cherry”
espresso notes for Mr. Hansen: “notes of apricot, yellow raisins, dark chocolate, almond & a hop-like bitterness”
sig drink’s got green raisins, soaked in water for 12 hours, juiced and filtered, plus coffee cherry & espresso
3. Kalle Freese, Freese Coffee, Finland @KalleFreese
“Over the last few years we’ve seen fantastic improvements to nearly every aspect of making coffee.”
Kalle Freese is competing here with two distinct coffees: one from Malawi and one from El Salvador
for the espresso, a Malawi geisha — “it’s the perfect adventure coffee” — 21g in, 53g out — adventurous indeed, @kallefreese!
“cupping generally favors bright coffees with a sparkling acidity, which works doesn’t favor espresso”
“i decided to turn that process on its head to source a coffee that would work best as espresso”
complex processing happening here for @putankhamun‘s “exotic hybrid mocca”
we’re trying to figure out what kind of fancy tamper @putankhamun‘s using here. it looks like a bench saw or something.
“today i will remove the bitterness and acidity of carbon dioxide by putting my espresso in a vacuum sealer.”
sig drink for @putankhamun: homemade pectin-tastic orange marmalade, passion fruit / pineapple / hops foam, espresso
5. Charlotte Malaval, France
“a barista competition is almost like going to University—it’s an excellent place to learn.”
Charlotte Malaval competes with a Yellow Bourbon from the Apaneca Region of El Salvador, pulped natural black honey process
“it’s all about temperature—I must not steam my milk over 55C to keep the sweetness in my milk” #wbc2015 Charlotte Malaval of France
espressos for Charlotte Malaval evaluated in a series of sips: “marzipan aroma, sweet lime acidity…stone fruits, peaches…
sig drink for Charlotte Malaval has a cold component and a warm component: dried peaches, chilled espresso for the cold half
Mr. Vannelli’s serves Bolivia & Colombia coffees from @hasbean throughout this routine, shifting between capp & espresso course
Sig drink for @GiacomoVannelli: Dragon brewer coffee and some complex espresso balanced by Dragon red globe grapes and blackberry
paging Todd Carmichael — your dragon is getting pumped right now on the WBC stage.
7. John Ryan Ting, A.R.C. Coffee, Singapore @JohnRyan11
“today I’m here to show what I’ve learned through my love of coffee”
Panama Finca Santa Teresa, grown by Toby Smith
“After judging, back on this side of the table, with every pour I am giving a visual score to myself…”
Sig drink for Mr. Ting: earl grey vanilla ice ball, espresso poured on top, peach & strawberry juice, agave nectar honey, more spro
This is Charles Babinski’s first career #wbc2015 Semi-Finals appearance.
“vanilla, light raisin, and pine” flavors in the Honduras Ocotillo itself–whoops and roars from the crowd
the hook in this routine is: Embracing larger systems makes better coffee possible for small farms and cafes
Charles Babinski, always pre-grinding stuff.
espresso notes for @charlesbabinski “champagne, earl grey tea, & grapefruit…light to medium body, clean finish, silky mouthfeel”
“We have the opportunity to be a bridge between our world of specialism & everyone else.”
“For the next 15 minutes I’d like to break the fourth wall, talk about the scoresheet, and speak your language”
“This coffee’s harmonious balance is driven by acidity…sweet and bright, tannic and complex”
@colonna_smalls sig drink is “Gaitana’s chilled alter ego” w/ pomegranite, cranberry, black grape skin, & walnut infusions
“why is the best coffee not the best espresso?” Chan Kwun Ho gonna tell you.
@dawn_cfu‘s sous vide’ing that coffee at 45 degrees C for 30 minutes. doesn’t change chemical energy, makes molecules extractable
it’s a gesha variety coffee from Cerro Azul, in the Cauca department of Colombia
I just typed “sous vide geisha espresso” like that’s a normal thing to type but that is not a normal thing to type.
sig drink for @dawn_cfu includes espresso, Washington apple juice, amarillo hops, lady grey infusion, dry ice
Here’s a @ninetyplus Geisha Estates coffee from Panama for the Japanese champ
this coffee from @ninetyplus went into a river in Panama for several days. “cold fermentation process”
“today I’m using the same extraction method for all of my shots — 23 grams in, 42 grams out, just 18 seconds”
“You will find flavors of peach and nougat in my cappuccinos” — mmm nougat.
sig drink for @y_iwase includes a 5 day apple infusion, dried geisha flower syrup, and Panama geisha espresso, filtered & iced
Mr. Sestic of @onacoffee is competing with a Colombian coffee by producer Camillo Merizalde, rare Sudan Rume variety
“amazing raspberries, and a hint of white chocolate” in @sasasestic‘s capps. “I think this coffee is just delicious.”