Twelve will compete. One will advance to the world stage. We are here live at the London Coffee Festival, where the United Kingdom Barista Competition Semi-Finals round will determine who among these semi-finalists will get another go in the emotional finals round tomorrow.
Follow along with us as we update this post throughout the day with photographs, routine notes, and whimsy.
Don Altizo – BaxterStorey
Don Alitzo calls time at 14:57. We’re off to a good start.
Dan Fellows – Origin Coffee
Milk drinks for @danfellows1 are a 1:4 ratio w/ the milk being precisely 45°C. Notes of strawberry, milk chocolate truffle, and caramel.
Tom Hopkinson – Cloud Picker Coffee
Mr. Hopkinson starts his presentation off with discussion of the the flavor wheel and its history in various disciplines other than coffee.
fully washed, grown at >2000MASL, Hopkinson’s Adado espressos have a grape sweetness, & flavors of nectarine & toasted hazelnut. #UKBC2016
It’s getting really glitchy up in here with the Schneider TM song in Hopkinson’s soundtrack. We’re feelin’ it.
Water kefir made from peach juice, to mimic the flavors of naturally processed coffees as the base for Hopkinson’s sig bev. #UKBC2016
Strawberry & blueberry juice pushing that natural profile in Hopkinson’s sig bev. Last is the lemon thyme simple syrup made at the top.
JANA SLAMOVA – BAXTER STOREY
Sig bev for @JSlamova: Colombian espresso, honey syrup, rooibos, raw cocoa butter, and almond extraction. @BaxterStorey_SB #UKBC2016
Lina Piprek – Knot Coffee And Pretzel
Who doesn’t want a pina colada-ccino? No one, that’s who. Can we get two pina colada-ccinos at the Sprudgelive desk please?
Sig bev theme for @LinaPiprek is “unseen flavors,” giving the judges two mystery bowls to inspect the aroma. When combined you get Coca-cola
Sig bev includes apricot preserves and white chocolate, w/ flavors of caramel creme brulee, orange, and a tropical finish. @LinaPiprek
Will Pitts – Origin Coffee
Follow along at @SprudgeLive for up-to-the-minute tweetin’.
james wallace – back to black coffee
Mr. Wallace starts his performance with his sig bev, which he is having the judges construct themselves. #UKBC2016
Each judge is given syringes of dark chocolate ganash, plum and black grape macerations, and fresh pineapple juice to make the sig bev.
We’ve got our first milk shout out, w/ a @Cravendale milk being used in Wallace’s 3:1 ratio milk course.
Roasted by @coffeeglasglow, the Rwandan coffee for Wallace has notes of plum, dark chocolate, merlot-like red wine, and pineapple acidity.
KIERON CARNEY – BAXTERSTOREY
Espresso today for Mr. Carney is the natural processed Perla – a blend of Caturra and Cattui – from the Las Lajas in Costa Rica. #UKBC2016
It’s a 4:1 ratio milk bev for Mr. Carney, w/ notes of all butter shortbread, strawberry, and jammy dodgers. #UKBC2016
The 4:1 ratio in the milk course has been a competitor favorite today, with over half thus far opting for that size drink. #UKBC2016
DALE HARRIS – HAS BEAN
Progressive flavor notes here for @acousticcoffee‘s spro: mandarin then caramel on 1st sip, chocolate w/ roasted hazelnut finish on the 2nd
Biggest crowd of the day here to watch Dale Harris’ performance. #UKBC2016
JOE MEAGHER – FLAT CAPS
notes of “cherry, marzipan, green apple, bergamot, & black tea” in the Caturra and Castillo varietal blend espresso for @FlatCapJoe
Changing the blend of Caturra and Castillo, flavors in @FlatCapJoe‘s milk course are mango and honeycomb, reminiscent of a mango lassi.
Mango lassi latte, pina colada-ccino. The competitors are killing it today with the milk course. #UKBC2016
CLAIR WALLACE – BREW LAB
Bespoke milk! 7 parts full cream Jersey cow milk to 3 parts skim.
The soundtrack for @_claireiona has been straight fire the whole time.
JESSE DODKINS – ORIGIN COFFEE
2 different roasts of the Nefas make up @BaristaJesse‘s espresso, w/ notes of 80% dark chocolate, black cherry, blackberry, dried redcurrant
This concludes our Semi-Finals live blog. Stay tuned to @SprudgeLive for finalist announcements.