2024 International Barista Championship: The Semi-Finals

Penny Pang (she/her), Cupping Room Espresso Roaster, Hong Kong

Pent Pang competes with a hyper-washed Gesha selection from Cerro Azul produced via Rigoberto Herrera, grown at 1,850MASL, processed with a double fermentation method, roasted for 10 mins at 13% building, and an anti-maceration fermented Caturra produced via Diego Bermudez at Finca El Paraiso in Cauca, Colombia, roasted for 10.5 minute 15% building.

20g in and 44g out for 18 seconds with 93 deg C and a 21% extraction, speedy chilled with frozen spheres, the intensely floral coffee has notes of jasmine, orange, and purple grape, with a medium citrus acidity, medium plum sweetness, and a low, grapefruit-like bitterness. Judges are asked to drink a water ahead of the coffee particularly calibrated for this path.

For the milk path, Pang makes with mix of 15g Cerro Azul and 6g Caturra, and the coffee combines with a freeze-distilled lactose-free milk steamed to 50 deg C in a three:1 ratio milk drink for notes of mango, chocolate mousse, and nougat, with a melted ice cream-like texture.

Milk washed guava juice, saline resolution, grapefruit peel and clove citrus spice water, and a candy and bitter pomegranate and lemon syrup mix with chilled Cerra Azul coffee and nitro charged, served at 20 deg C for flavors of ginger, white grape, and plum in Pang’s signature beverage.

Honoka Kawashima (she/her), Frank’s Espresso, New Zealand

Honoka Kawashima is the usage of a herbal processed Gesha and Maragogype hybrid known as Maragesha from Finca Villa Betulia in Huila, Colombia, produced via Luis Anibal grown at 1,500MASL, roasted 30 days in the past.

19.5g in and 50g out flash-chilled with steel spheres to 45 deg C, stirred 5 instances with spoon ahead of tasting, the coffee path has notes of purple grapefruit, pineapple, and a hibiscus aftertaste, with a medium frame and a silky texture.

Mixing 90% excessive fats cow’s milk freeze-distilled to take away 50% of the water and 10% almond milk steamed to 55 deg C, the milk path has flavors of chocolate brownie, tiramisu, and a sultana aftertaste.

Kawashima’s signature drink features a combined fruit infusion of orange, purple apple, and strawberry, tomato water, distilled almond milk, and a tea/fructose easy syrup mix with coffee, all hyperchilled in combination for notes of honeydew melon, inexperienced grape, and a candied ginger aftertaste.

Junghwan Lim (he/him), Aerycoffee, South Korea

Junghwan Lim is competing lately with a herbal processed Sudan Rume selection grown at 1,900MASL via Rigoberto Herrera at Finca Las Margaritas in Cauca, Colombia.

20g in and 45g out with 92 deg C water, the Sudan Rume as an coffee has notes of orange blossom, grapefruit, and lemongrass, with a inexperienced apple aftertaste, a juicy, silky texture and medium sweetness and a medium-high acidity.

Distilled to a 70% focus, the milk is steamed to 50 deg C, making a creamy texture with flavors of vanilla, caramel, mango, and a milk chocolate aftertaste.

Coffee, blueberry and passionfruit juice tropical tradition, espresso saccharum, and a cardamom and cinnamon water are mixed and served heat in a wine glass making a drink paying homage to Pepsi Cola, together with flavors of blood orange, black tea, and cola, with a long lasting ginger end, a medium frame, and a juicy and silky texture.

Federico Pinna (he/him), City Cafe, Italy

Federico Pinna’s espresso lately is a 70/30 mosto-inoculated anaerobic fermented mix of Chirozo selection espresso grown via Johan Vergara at Finca Las Flores and a Bourbon Sidra from Adrian Lasso at Finca El Diviso, each in Pitalito, Colombia. And a thermal stunned Ombligon selection, additionally from El Diviso, produced via Adrian’s brother Nestor. Each coffees had been roasted 20 days in the past.

The use of the Chirozo/Bourbon Sidra mix, pulled at 20g in and 40g out the usage of 94 deg C water, the coffee has notes of guava, peach, ripe pineapple, purple grape, and a bergamot end, with a medium sweetness and acidity and a low bitterness.

Now the usage of the Ombligon, Pinna created a customized milk mix the usage of a 4:1 ratio of freeze-distilled cow’s milk from Czech Republic and thermal stunned oat milk, steamed to 55 deg C giving the drinks flavors of blueberry cheesecake, hazelnut cream, butterscotch and a milk chocolate ice cream end.

Hyperchilled Ombligon coffee will get mixed with blueberry yogurt, a white tea and butterfly pea flower cordial, and elderflower cordial, all shaken over ice and completed with a rose easy syrup foam and served at 10 deg C for flavors of jam, strawberry, jasmine, and a cacao nib end with a juicy mouthfeel.

Jack Simpson (he/him), Axil Espresso Roasters, Australia

Jack Simpson competes lately with a herbal processed, 150-hour anaerobic fermented Pacamara selection produced via Jonathan Gasca at Zarza Farm on Huila, Colombia, and a nitrogen macerated Gesha from Finca Deborah produced via Jamison Savage in Volcan, Panama.

20g in and 40g out in 29 seconds, handled with two seconds of 500hz ultra-low frequency electromagnetic waves and served in cups with “evolving lip thickness,”, espressos have notes of blood orange, yellow peach, and purple cherry with a medium weight, juicy texture, and a wealthy end.

90% full-cream milk handled with ultra-low frequency magnetic waves for 2 hours and 10% cryodesiccated coconut milk mix with coffee in Simpson’s 4:1 ratio for flavors of candy cherry, melted chocolate ice cream, and shaved coconut.

Espressos mix with a distilled peach honey and a glowing kinoto fermentation and are completed with a white peach and marigold flower fermentation aroma cloud, growing notes of mango, passionfruit, dried apricot, and orange soda.

Mikael Jasin (he/him), So So Excellent Espresso Corporate, Indonesia

Mikael Jasin’s coffees are an Ethiopian landrace selection referred to as Aji, yeast inoculated and thermal stunned and grown on Finca El Diviso in Huila, Colombia, and a Gesha produced on Finca Deborah in Volcan, Panama.

The use of the Finca Deborah Gesha, the coffee path has notes of jasmine, orange blossom, Sunkist orange, and honey, with a lingering golden raisin end.

A 3-milk mix consisting of 60% dairy, 20% cashew milk, and 20% oat milk, evaporated to an 80% focus, served in a ratio of 50g milk to 15g coffee, the Aji-based milk beverages gifts flavors of peach liqueur and marzipan, with a creamy mouthfeel and a coating chocolate truffle end.

Aji coffee, a lemon juice-clarified milk mix, a palo santo fragrant infusion, a palo santo vanilla syrup, and Indonesian cacao nibs are mixed and served at 50 deg C to create new flavors of lychee, sage watermelon, cherry, with a silky texture with a lingering end of black woodland cake.

Takayuki Ishitani (he/him), Japan

Takayuki Ishitani competes lately with two coffees, a wash processed Gesha from Finca Deborah in Panama and a Caturra selection from Finca Milan in Colombia.

Combining 16g Gesha and 2g Caturra for a complete output of 44g, Ishitani’s coffee path has notes of pineapple, orange, and a touch of guava, with glowing acidity, medium sweetness, and a long lasting jasmine tea end.

Switching to 17g Caturra and 2g Gesha, Ishitani combines rice milk and lactose-free cow’s milk in a 1:2 ratio, steamed to 51 deg C, mixing with the coffee in a 4:1 ratio for notes of yellow peach, mango, and caramel, and a yellow flower end.

A negroni-inspired signature drink, Ishitani provides to his 17:2 Caturra and Gesha coffee a rose, pine leaf, and juniper berry infusion representing gin, a pineapple a brown sugar fermentation corresponding to Campari, and a sous vide resolution of coarse Gesha espresso and vanilla bean for the vermouth. Blended, it has notes of sage, white peach, black orange, plum, and a caramel end, with a juicy and silky mouthfeel and a long-lasting end.

Frank L. a. (he/him), Be Vivid Espresso, United States

Frank L. a. competes lately with an anaerobic fermented, herbal processed Ethiopian landrace referred to as Ombligon, grown at 1,900MASL via Nestor Lasso on Finca El Diviso in Huila, Colombia.

Pulled at 20g in and 50g out for 26 seconds over frozen spheres, the Ombligon has notes of tart cherry juice, watermelon sweet, raspberry, and darkish chocolate, with a medium weight, silky mouthfeel, and a lingering end.

Pulling a shorter shot and pairing it with a lactose-free milk this is freeze-distilled right down to 50% after which evaporated to additional pay attention it, the Ombligon in a milk beverage has notes of raspberry cheesecake, butterscotch, and strawberry milkshake.

A Lengthy 3:1 ratio extraction of Ombligon coffee will get hyperchilled and added to a clarified oolong tea and honey espresso milk punch, muscat grape cheong syrup, and low saccharum, all mixed in combination to create notes of lemon yogurt, white grapefruit, inexperienced apple, and ginger ale.

Mathieu Theis (he/him), Mame, Switzerland

Mathiew Theis competes lately with a washed processed, mosto processed Sidra selection grown at 1,500MASL in Colombia.

Pulled at 21g in and 32g out, the Sidra has notes of peach, orange, purple grape, and a protracted aftertaste of orange blossom, with a silky mouthfeel and low-to-medium weight.

Freeze-distilled cow’s milk concentrated right down to 50%, served at 50 deg C pairs with coffee for taste notes of blueberry cheesecake, violet sweet, blackberry, purple grape, and a creamy mouthfeel.

Chilled coffee, fats washed coconut water, and a bergamot distillation get mixed and nitrogenated and completed with a Sidra fragrant for notes of peach, mandarin, lime, and grapefruit.

Zjevaun Lemar Janga (he/him), Ripsnorter Espresso, The Netherlands

Zjevaun Lemar Janga is the usage of more than one variations of a double fermented, honey processed Purple Bourbon produced via Luis Marcelino in Pitalito, Colombia for festival lately.

Pulled at 21g in and 42g out in 20 seconds, the Purple Bourbon coffee has notes of elderflower, peach, and grapefruit, medium thickness, a silky texture, and a easy and lengthy end.

For the milk path, Janga vacuum-distills 10% of the water from the entire fats milk from MRY breed cows and replaces it with coconut milk. Blended with Purple Bourbon in a milk beverage, it has notes of mango, purple guava, caramel, and vanilla, paying homage to crème brulee.

Magnolia flower syrup, a purple elderflower, honey, and salt lacto-fermentation, vacuum-distilled clarified coconut water, and Purple Bourbon coffee, all get nitro charged and served at 20 deg C and completed with espresso aroma clouds to offer the signature beverage notes of strawberry, pineapple, and blood orange.

Lakis Psomas (he/him), Nestle Skilled, Sweden

Lakis Psomas competes with a Purple Bourbon selection grown at 1,600MASL below cover colour via Luis Marecelino at Aroma Nativo in Huila, Colombia, roasted 20 days in the past.

Pulled at 20g in and 40g out the usage of 93 deg C water over frozen spheres, the Purple Bourbon has notes of passionfruit and pineapple with a touch of lemongrass and lime, and a grapefruit aftertaste and silky mouthfeel.

A 95/5 Lactose-free milk and coconut milk aggregate freeze distilled to 70% and steamed to 60 deg C, the 4:1 ratio milk drink has notes of baked pineapple, butterscotch, and a touch of coconut.

Coffee, fermented apple juice, the 95/5 lactose-free and coconut milk mix, and one ice dice all get mixed in combination and served at 10 deg C, generating flavors of passionfruit, pineapple, and peach, with a mango and coconut aftertaste and creamy texture.

Gio Visitacion (he/him), Excellent Cup Espresso, Philippines

Gio Visitacion competes within the Semi-Finals lately with a Gesha selection espresso grown at 1,800MASL via manufacturer Eugene Altieri of Altieri Espresso in Boquete, Panama.

As an coffee pulled the usage of 96 deg C water and served in frozen cups, the Altieri Gesha has notes of mandarin orange, orange blossom, honey, apricot, and a candied orange end, with a medium-high sweetness and acidity.

The use of a lactose-free milk concentrated to 60%, the three:1 ratio milk drink has notes of orange marmalade, dulce de leche, and apricot jam, a creamy and coating revel in with a lingering end of vanilla wafer.

Espresso blossom tea, cascara cordial, filter out espresso pay attention, and Gesha coffee get mixed and nitrogen infused for flavors of cherry blossom, darkish plum, tamarind, caramelized orange, and a protracted end of orange.

Arnon Thitiprasert (he/him), Roast8ry, Thailand

Arnon Thitipresert is the usage of two espresso lately, a “two step fermentation” Gesha selection grown at 1,900MASL in Vulcan, Panama and Cafe Pink Samosa, a non-Arabica selection espresso grown within the wild in South Africa.

Combining the 2 coffees, the coffee path has notes of blackberry jam, orange tangerine, dried apricot, with a 50% darkish chocolate aftertaste, a juicy frame, and a silky and easy mouthfeel.

A membrane filtration contemporary cow’s milk steamed to 50 deg C and ready in a three:1 ratio with the Gesha for notes of malt, white chocolate, and a strawberry wafer aftertaste, with a crème brulee-like texture.

A negroni-inspired sig bev, the drink comprises Panama Gesha coffee, orange peel oil, muscat grape fermentation, and an amarillo hop distillation, shaken over ice for notes of purple guava and candy chardonnay with a purple grapefruit aftertaste.

Bella Thu Pham (she/her), Quest Asia, Vietnam

Bella Thus Pham has decided on an anaerobic fermented Bourbon Sidra selection espresso produced via Nestor Lasso at Finca El Diviso in Hulia, Colombia.

Pulled at 20g in and 40g out and stirred 10 instances entrance to again, Pham’s coffee has notes of grapefruit, raspberry, and black tea, with a medium weight, juicy texture, and citrusy aftertaste.

The use of a commercially to be had milk via CP Meiji because of is creamy texture and wonder very similar to that of freeze distilled, the three:1 ratio milk beverage has notes of strawberry milkshake, butterscotch, and a milk chocolate aftertaste.

Coffee, a passionfruit and pineapple fermentation, and roselle flower syrup are completed with a strawberry yogurt foam for flavors of strawberry, mango, pineapple, purple guava, and strawberry yogurt.