SprudgeLive’s coverage of the 2015 United States Barista Championship is made possible by direct support from Nuova Simonelli, Cafe Imports, and Bonavita. All of SprudgeLive’s 2015 barista competition coverage is underwritten in partnership with Square and Urnex Brands.
We’re proud to serve as official media partners of the Specialty Coffee Association of America, who produce these extraordinary events.
We reached out to each of the 2015 US Barista Championship competitors prior to their routines, to learn a bit more about them as competitors and coffee pros. We hope you enjoy these interviews!
Company: PublicUs, coffee roasted by Velton Ross of Velton’s Coffee
Number of years behind the bar: 13
Number of competitions: 8
I started competing in 2012
In 2013 and 2014 I placed 2nd in the North West Regionals
In 2014 I placed 4th at USBC
In 2015 I placed third in the South West regional
Coffee: San Augustin Hulia Colombia Finca El Faldon managed by Arnfulo Leguizamo
Each time I make a cappuccino I will have one extra shot that will then go into a sake decanter with ice for chilling without dilution
I’ll be adding an elderberry syrup made from Organic dried elderberries
Next is a Lychee reduction that I’ve made from fresh Lychee’s
Last is Q tonic water soaked in amarillo hops for 24 hours
served in a whiskey glass with an ice ball. Pouring the beverage over a large ice ball will further chill the beverage while not diluting it.
Secret Weapons: My partner Hiroko Ebizaki
Playlist: Still working on it. Check in with me the day of
Theme: How can a Barista working in a cafe affect the growth of Specialty. I’ll be focusing of the idea that Coffee is Culinary and how that idea can attract growth.
Total Practice Hours: Everyday since qualifying for USBC
Fashion: Not sure yet but it will be bright or have an absurd amount of buttons
Social Medias: for twitter colecoffee for instagram cole_coffee publicuslv