At the 2016 London Coffee Festival, UK’s top brewers compete in a filter-clenching finals and we’re all the way live. Follow the livestream here, follow us on Twitter at @SprudgeLive, and follow this here live blog as we capture, photograph, notate, and revel in UK’s very best brewing baristas.
Brew on!
Our coverage is made possible by direct support from Urnex Brands and Kitchenaid.
Daniel Say – Union Hand-Roasted Coffee
Coffee: natural processed Geisha from Los Lajones estate in Boquete, Panama
Brew Method: Clever Dripper
Water: BWT competition water at 96°C (204.8°F)
Recipe:
14g coffee to 200g water
Pour in all water at one time
Break crust at 2:00 for draw down
Aroma: strawberry, tea rose
Flavor: strawberry jam, papaya, black cherry, milk chocolate and lavender aftertaste
Anthony Piper – Climpson & Sons
Coffee: Sudan Rume varietal from La Esparanza Las Margaritas in Colombia
Brew Method: temperature stable immersion brewer
Water: BWT competition water mixed with “buffer” water
Recipe:
13g coffee to 200g water
15 second agitation
just over 3:00 brew time in immersion brewer
filter through v60 with a “tap” after pouring slurry from immersion brewer
Aroma: almond, orange blossom, nectarine
Flavor: orange blossom, hibiscus, with a floral and tropical hop aftertaste
Body: medium, creamy
Jeremy Challender – Prufrock Coffee
Coffee: Javanica varietal from Boliva, roasted by Hasbean Coffee
Brew Method: pressurized immersion brew in a thermos
Water: 93°C (199.4°F)
Recipe
[Warning: The shaking-hot-coffee in a vacuum-sealed thermos method could result in a minor explosion, do not try this at home/work without serious consideration for your health and well-being, and perhaps a closer reflection on your life choices thus far.]
25g coffee ground very coarse to 250-ish g water
10 second vigorous shake in thermos
steep for 4:00
5 second agitation in thermos
Carefully unlock the thermos [this is the explode-y part that could result in injury]
filter through Clever dripper
Aroma: black tea, prunes, bergamot
Flavor: tea (black to earl grey to lady grey as it cool), mild citric and malic acidity, citrus and honeysuckle aftertaste
Body: filtered red apple juice
Alison Bell – BLK Coffee
Coffee: The Juliet from Kirinyaga, Kenya, roasted by Five Elephant
Brew Method: Kalita Wave
Water: TDS of 95ppm
Recipe:
14.5g coffee to 230ml water
30ml bloom with an aggressive stir
Two pours for the remaining 200ml
2:20 total brew time
Aroma: dried strawberry, black tea
Flavor: papaya, kumquat, dried strawberry, black tea
Body: juicy, zestry citrus
Edward Anderson Brown – Independent
Coffee: Gesha from La Esperanza in Colombia roasted by La Cabra Coffee Roasters
Brew Method: Hario v60
Water: 97°C (206.6°F)
Recipe:
17g coffee to 260ml water
54g bloom
Stir near end of brew, followed by a tap
2:10 total brew time
Aroma: fresh strawberry jam, lemongrass
Flavor: apricot, honey, bergamot acidity, with a blood orange aftertaste
Body: clarified honey
John Gibson – Brew Lab
Coffee: washed Colombia varietal (Robusta hybrid) from Finca Tamana in Huila, Colombia roasted by The Barn
Brew Method: Kalita Wave
Water: 40ppm magnesium and 30ppm bicarbonate water added to softer Edinburgh water
Recipe:
15.8g coffee to 200g water
Pulse pour water
Finish time of 4:20
Aroma: dates, raisins, bread reminiscent of hot crossed buns
Flavor: burned sugar, baked apple, medium citric and low malic acidity, long black tea-like finish, and orange juice-like mouthfeel
Body: crisp white wine
We’ll announce the champion shortly! Thanks for following our live-blog coverage.
