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.
Our coverage is made possible by direct support from Urnex Brands and Kitchenaid.
Don Altizo – BaxterStorey
Our first competitor is Don Altizo of Baxter Storey. @donaltizo @BaxterStorey #UKBC2016
“medium acidity much like red raisins, med-light bitterness, and sweetness like a dry white mulberry” for @donaltizo‘s espresso. #UKBC2016
Moving next to the milk course, @donaltizo notes flavors of white chocolate and melted fudge. @BaxterStorey #UKBC2016
Golden raisins and black mulberries get blended with ice for @donaltizo‘s sig bev at #UKBC2016. @BaxterStorey
Don Alitzo calls time at 14:57. We’re off to a good start.
Dan Fellows – Origin Coffee
Coffee for @danfellows1 is the beautiful naturally processed Nekisse from @ninetyplus, 12 days off roast. #UKBC2016
2:1 ratio in @danfellows1 espressos w/ flavors of fresh strawberries and passionfruit. #UKBC2016
Passion fruit and @passionpit. We see what you did there, @danfellow1. @origincoffee #UKBC2016
Milk drinks for @danfellows1 are a 1:4 ratio w/ the milk being precisely 45°C. Notes of strawberry, milk chocolate truffle, and caramel.
Freeze dried strawberries, blood orange juice, passion fruit, cacao nibs, caramel molasses, cream for @danfellows1 sig bev. #UKBC2016
All those components served over chilled espresso with smoke added from a passion fruit tea. @danfellows1 @origincoffee #UKBC2016
Dan Fellows calls time at 14:44. @DanFellows1 @origincoffee #UKBC2016
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.
Mr. Hopkinson uses a Ethiopian Yirgacheffe coffee today, the Adado. @CloudPickercoff #UKBC2016
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.
“Hazelnut, cocoa, and a buttermilk tang” in the milk course for Mr. Hopkinson here at #UKBC2016. @CloudPickercoff
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.
Tom Hopkinson of Cloud Picker calls time at 14:59. @CloudPickercoff #UKBC2016
JANA SLAMOVA – BAXTER STOREY
“I realized that coffee is not about me, it’s about my customers” – @Jslamova of @BaxterStorey_SB #UKBC2016
Roasted by @squaremile, the black honey processed espresso is grown at 1000MASL for @jslamova. #UKBC2016
Cherry, almond in chocolate, and hint of vanilla notes in @jslamova‘s espressos. @BaxterStorey_SB #UKBC2016
For milk drinks, @jslamova is blending the two coffees she offered the judges: 90% Colombia and 10% Brazil. #UKBC2016
4:1 ratio in the milk course, w/ flavors of candied cherry, honeycomb covered in milk chocolate & a hint of vanilla for @JSlamova. #UKBC2016
Sig bev for @JSlamova: Colombian espresso, honey syrup, rooibos, raw cocoa butter, and almond extraction. @BaxterStorey_SB #UKBC2016
Jana Slamova of Baxter Storey calls time at 14:35. @JSlamova @BaxterStorey_SB #UKBC2016
Lina Piprek – Knot Coffee And Pretzel
Quantum physics and lots of names of compounds not conducive to 140 character tweets to start off @LinaPiprek‘s #UKBC2016 performance.
Naturally processed Panama w/ notes of pineapple, sweet orange, and apricot in @LinaPiprek‘s espresso course. @KnotPretzels #UKBC2016
5:1 ratio in the milk course for @LinaPiprek, notes of pineapple and coconut (think pina colada), butter, & apricot. #UKBC2016
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
Lina Piprek of Knot Coffee and Pretzel calls time at 14:12. @LinaPiprek @KnotPretzels
Sprudge Perks: tasting @LinaPiprek‘s pina colada-ccino. It’s as delicious as it sounds. #UKBC2016
Will Pitts – Origin Coffee
First up is the espresso course for @William_Pitts_ – a washed Ethiopia Yirgacheffe grown at 1800MASL @origincoffee #UKBC2016
the tactile for the espresso is “like a light pinot noir, specifically a West Australian pinot noir.” – @William_Pitts_ #UKBC2016
3:1 ratio, w/ notes of honeycomb, vanilla, and clotted cream in that milk bev for @William_Pitts_ here at #UKBC2016
Sig bev for @William_Pitts_: espresso combined with loose leaf Taiwanese white tipped Oolong tea and black grape syrup. #UKBC2016
William Pitts of Origin Coffee calls time at 14:58. @William_Pitts_ @origincoffee #UKBC2016
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.
Mr. Wallace finished the sig bev with an aromatic foam for the judges. @BckToBlckCoffee #UKBC2016
We’ve got our first milk shout out, w/ a @Cravendale milk being used in Wallace’s 3:1 ratio milk course. 
Do not adjust your livestreams, that is a gold @MAHLKOENIG EK-43 on stage during James Wallace’s #UKBC2016 performance. @BckToBlckCoffee
Roasted by @coffeeglasglow, the Rwandan coffee for Wallace has notes of plum, dark chocolate, merlot-like red wine, and pineapple acidity.
And James Wallace of Back to Black Coffee calls time at 14:07. @BckToBlckCoffee #UKBC2016
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
Notes of “red plum, 60% Madagascan dark chocolate, and raisins,” in Carney’s espressos at #UKBC2016. @BaxterStorey_SB
“Didn’t I” by Darondo on Carney’s soundtrack is speaking to my soul right now. @BaxterStorey_SB #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
Kieron Carney of Baxter Storey calls time at 14:49. @kpmcarney @BaxterStorey_SB #UKBC2016
DALE HARRIS – HAS BEAN
The coffee used today for @acousticcoffee‘s #UKBC2016 performance is a washed Bourbon from Finca Escocia in El Salvador. @hasbean #UKBC2016
“This is balanced espresso. Medium acidity, high sweetness, silky w/ a touch of effervescence.” – @acousticcoffee. @hasbean #UKBC2016
Progressive flavor notes here for @acousticcoffee‘s spro: mandarin then caramel on 1st sip, chocolate w/ roasted hazelnut finish on the 2nd
Agar agar, ground caramelized white sugar, & fresh crushed raspberry juice spray for @acousticcoffee‘s sig bev. #UKBC2016
Sig bev flavor notes: dried plum, redcurrant jam, dark chocolate. @acousticcoffee @hasbean #UKBC2016
Biggest crowd of the day here to watch Dale Harris’ performance. #UKBC2016
Malt, browing sugars, and hazelnut in @acousticcoffee‘s milk bevs. 6oz, single shot, 2% milk. #UKBC2016
Dale Harris of Has Bean calls time at 14:51. @acousticcoffee @hasbean #UKBC2016
JOE MEAGHER – FLAT CAPS
Espresso at #UKBC2016 today for @FlatCapJoe is the Los Pinos from Tolima, Colombia.
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.
Syrup of bergamot and cherry flesh, sour cherry tea, and red apple juice making up the components of @FlatCapJoe‘s sig bev. #UKBC2016
Mango lassi latte, pina colada-ccino. The competitors are killing it today with the milk course. #UKBC2016
Skin of organic blood orange completes the sig bev for @FlatCapJoe #UKBC2016
Joe Meagher of Flat Cap Espresso calls time at 15:10. @FlatCapJoe #UKBC2016
CLAIR WALLACE – BREW LAB
Notes of roasted cacao, a red grapefruit acidity, and orange sweetness in @_claireiona‘s Rwandan espresso. #UKBC2016
Bespoke milk! 7 parts full cream Jersey cow milk to 3 parts skim.
4.5oz milk course w/ notes of galaxy milk chocolate, orange peel, & a long cashew butter finish. USING BESPOKE MILK. @_claireiona #UKBC2016
The soundtrack for @_claireiona has been straight fire the whole time. 
Sig bev for @_claireiona includes grapefruit simple syrup and a roasted cacao nib cold brew foam. #UKBC2016 @BrewLabCoffee
Clare Wallace of Brew Lab calls time at 15:03. @_claireiona @BrewLabCoffee #UKBC2016
JESSE DODKINS – ORIGIN COFFEE
Up now is Jesse Dodkins of Origin Coffee. @BaristaJesse @OriginCoffee #UKBC2016
2 different roasts of the Nefas make up @BaristaJesse‘s espresso, w/ notes of 80% dark chocolate, black cherry, blackberry, dried redcurrant
4:1 ratio milk course giving the Nefas notes of toffee, butter choux pastry, & milk chocolate for @BaristaJesse of @origincoffee #UKBC2016
Sig bev for @BaristaJesse represents his expression of the Nefas. #UKBC2016
Sig bev ingredients include a plum, red bush tea, & lavender infusion, soy cream foam, and Madagascar vanilla smoke. @BaristaJesse #UKBC2016
And our final competitor Jesse Dodkins of Origin Coffee calls time at 14:46. @BaristaJesse @origincoffee #UKBC216
This concludes our Semi-Finals live blog. Stay tuned to @SprudgeLive for finalist announcements.
