Welcome welcome all and sundry! The time you’ve been looking forward to has in the end arrived. The 2024 US Espresso Championships are formally underway! We’re right here on the Klatch Espresso lab and roasting facility in Rancho Cucamonga masking all of the motion happening throughout 3 other levels, and on the finish of the weekend, we’ll have topped 3 new US Espresso Champions.
The development happening this weekend are the United States Barista Championship, the United States Brewers Cup, and US Cup Tasters, who’ve jointly introduced 70 espresso pros to Southern California from round america, all in hopes of successful all of it. There’s going to be a large number of scorching espresso motion and we’ll be bringing it to you right here on Sprudge dot com in addition to on Instagram.
Right here you’ll to find all of the newest updates from Spherical One of the crucial US Barista Championship. We’ll stay you knowledgeable on competition, their coffees, sig bevs, this 12 months’s newest milk craze, you identify it. If it occurs at the USBC level, you’ll be able to to find it right here. We’ll be updating this web page steadily as extra performances happen, so you’ll want to are checking in and staying up-to-the-minute. Let’s cross!
Sprudge’s protection of the 2024 US Barista Championship in Rancho Cucamonga is gifted in partnership with 3rd Wave Water.
Gavey Oesmanto (he/him) – Eyes Peeled Espresso – Los Angeles, CA
Espresso used at pageant
Produced via Wildan Mustofa in West Java, Indonesia, grown at 1,500masl, and created from 5 other espresso sorts combined post-harvest, lacto-fermented, and roasted via Dune Espresso.
Coffee Path
Pulled at 20g in to 40g out for 30 seconds, the coffee has a posh fruit sweetness with notes of hibiscus, cherry jam, and darkish rum, withe a medium weight, creamy texture, and lengthy end.
Milk Path
The cortado-sized milk direction accommodates a milk mix of 90% freeze-distilled entire milk for flavors of pancake, coconut flakes, and hazelnut.
Signature Drink
Citrus peel oleo saccharum, lactic fermented milk, orgeat, chilly brewed black tea, and Indonesian coffee get combined in combination for flavors of apple juice, tangerine, and cardamom.
Hugo Cano (he/him) – Amberson Espresso – Indianapolis, IN
Espresso used at pageant
Anaerobic fermented Gesha selection espresso grown at 2,000masl via manufacturer Jamison Savage on Finca Deborah in Volcán, Panama, roasted via Archetype Espresso.
Coffee Path
Pulled at 20g in and 43g out for 26 seconds into chilled coffee cups, espressos have notes of Pineapple juice, jasmine, raspberry, and darkish chocolate, with an orange zest and raspberry sweet aftertaste, a medium frame, and a comfortable, spherical texture.
Milk Path
The three:1 ratio milk direction is composed of a 3 milk mix: 40% entire milk, 40% freeze distilled, and 20% caramelized coconut milk with flavors of orange creamsicle, milk chocolate, and macadamia nut, with a medium-heavy weight frame.
Signature Drink
Cooled Gesha coffee will get blended with macerated pineapple juice and caramelized coconut milk, combined, and completed with orange blossom aromatics produced from orange blossom tea and dry ice. The signature beverage has notes of cherry, butterscotch, and chocolate mousse.
First 12 months competing?
No
Phillip White (he/him) – Los Angeles, CA
Espresso used at pageant
A Bourbon selection espresso grown 1,600-1,800masl via the Bwishaza Coop within the western mountains of Rwanda, close to Lake Kivu, roasted via Black & White Espresso Roasters.
Coffee Path
20.3g in and 43g out for 30 sec, coffee have notes of cherry, peach, and mandarin, with a light-weight frame and silky black tea end.
Milk Path
Freeze-distilled lactose loose entire milk (extra comparable to the easier-to-digest milks ate up at the Cxffeeblack Barista Trade Program travel to Africa) mix with 50g coffee for flavors of caramel, vanilla, and cheesecake (“the common sort”).
Signature Drink
A clarified milk punch, saline answer, passionfruit answer, and hyper-chilled coffee get added in combination and nitrogenated, completed with an imitation rum for flavors of cherry limeade punch, orange sherbet, and golden raisin.
First 12 months competing?
No
Arturo Mandujano Jr (he/him) – MoonGoat Espresso Roasters – Lake Woodland, CA
Espresso used at pageant
Carbonic macerated mix of Gori Gesha and Gesha 1931 sorts, grown within the Gori Gesha area of Ethiopia.
Coffee Path
19g in to 47g out over the process 20 seconds, the carbonic macerated Gesha is pulled over frozen spheres to chill the coffee, giving it a pomegranate sweetness, all-spice bitterness, medium weight like chardonnay, juicy mouthfeel, and a lingering citrus end.
Milk Path
A macchiato, the milk direction blends shorter 23g in to 36g out coffee photographs with freeze-distilled A2 milk from grass-fed cows for flavors of cacao nib, tamarind, and graham cracker crust.
Signature Drink
Hyper-chilled Gesha combines with grapefruit cordial, lactic vanilla, and freeze-distilled A2 milk, with notes of candied orange and creamy melted chocolate.
First 12 months competing?
Sure
Noel Goodwin (she/her) – Hagen Espresso Roasters – Black Diamond, WA
Espresso used at pageant
A Yellow Bourbon selection grown at 1,730masl within the Huila area of Colombia, totally washed and double anaerobic fermented, and roasted 10 days in the past.
Coffee Path
21g in to 40g out in 24 seconds, espressos have notes of watermelon, honeydew, and molasses, with an orange end, medium frame, and a juicy mouthfeel.
Milk Path
A customized mix of 85% entire milk and 15% macadamia nut milk will get freeze distilled and homogenized mix with the coffee for notes of Melted strawberry ice cream, tiramisu, scorching cocoa, and vanilla, with a medium frame, silky mouthfeel, and a candy end.
Signature Drink
Raisin puree, fermented passionfruit honey, and a combination made from spent espresso pucks and orange juice, aerated, chilled, after which homogenized, all completed with a espresso blossom fragrant. The signature beverage has notes of raspberry, peach, darkish chocolate, and crimson grape, with medium frame and a long-lasting end.
First 12 months competing?
Sure
Rafael Levy Diner (he/him) – Onyx Espresso Lab – Rogers, AR
Espresso used at pageant
A crimson honey processed Gesha from manufacturer Jose Arguello at Finca Santa Cruz in Chiapas, Mexico, and a black honey processed Wush Wush selection from Colombia, combined in combination at a 5:3 ratio.
Coffee Path
16g in to 40g out at a 19.3% extraction, the coffee direction has notes of raspberry, ripe ruby crimson grapefruit, orange blossom, and cacao, with a medium weight and a juicy lengthy end.
Milk Path
The three:1 ratio milk beverage accommodates freeze-distilled lactose-free entire milk for flavors of Werthers caramel, salted toffy, and milk chocolate, with a wealthy, buttery, and creamy end.
Signature Drink
A mole-inspired beverage, the signature drink comprises espresso blossom honey and cacao answer, ancho chile infused agave syrup, salted whey, olive oil, and lime juice, all steamed in combination after which smoked over cherry picket. Flavors come with heat mulled apple cider, chocolate, hearth toasted marshmallow, and mole.
First 12 months competing?
Sure
Seidy Selvanow (she/her) – Kafeix Roasters – Vancouver, WA
Espresso used at pageant
A Maracaturra selection produced via Samuel and Gloria Ronzon at Los angeles Joya in Veracruz, Mexico at 1,700masl, and an anaeromic-fermented Gesha grown at 1,700masl in Colombia.
Coffee Path
The usage of the anaerobic Gesha pulled at 18g in to 42g out, the espressos have notes of apple, rainier cherry, jasmine, and peach tea, with a medium weight, juicy texture, and a mandarin orange end.
Milk Path
The Maracaturra Mexico espresso combines with lactose-free milk for a milk drink with flavors of yellow cake batter, melted raspberry ice cream, candy vanilla, and a cocoa end.
Signature Drink
Speedy chilled Gesha coffee, rapid Maracaturra espresso, pineapple oleo saccharum, and raspberry compote get blended and nitrogenated, for flavors of strawberry sweet, guava, and pomegranate, with a candy tropical end.
First 12 months competing?
No
Dakota Graff (he/him) – Onyx Espresso Lab – Rogers, AR
Espresso used at pageant
An anaerobic fermented herbal processed SL34 produced via Rigoberto Herrera grown at 1,800masl on Granja Los angeles Esperanza in Potosí, Colombia; an anaerobic herbal Eugenioides grown at Cafe Inmaculada in Valle del Cauca, Colombia; and a robusta from Ecuador.
Coffee Path
15g in 45g out in 22 seconds, extracted over chilled spheres SL34 coffee has notes of ruby crimson grapefruit juice, cacaco nib, strawberry, and heat honey, with a silky and spherical tactile, medium weight, and a protracted candy end.
Milk Path
Combining a peaberry model of the SL34 with the Eugenioides, the three:1 milk beverage imports freeze-distilled lactose loose milk for flavors of orange vanilla cake, milk chocolate, salted caramel, and white chocolate.
Signature Drink
Mixing SL34 with the Ecuadorian robusta, the sig bev accommodates cascara and occasional flower cordial, agua faba, and lacto-fermented raspberries, served in an apple, for notes of tart apple, raspberry, and orange taffy.
First 12 months competing?
No
Grey Kauffman (they/them) – Seattle, WA
Espresso used at pageant
A double anaerobic fermented, thermal surprise processed Caturra grown at 1,900masl via Wilton Benitez at Granja El Paraiso-92 within the Cauca area of Colombia, frozen 20 days off roast.
Coffee Path
21g in to 45g out, 18 seconds, pulled over frozen stainless-steel balls, for notes of raspberry jam, cocoa, maraschino cherry, a light-to-medium weight, and a protracted, fairly dry end.
Milk Path
Blended in a 2.5:1 ratio, a three-milk mix consisting of freeze-distilled 3.5% fats milk, lactose loose milk, and freeze-distilled oat milk offers the thermal surprise Caturra notes of vanilla wafer cookie, vanilla malt, and praline.
Signature Drink
Chilled coffee, fermented blood orange juice, wildflower honey and hibiscus tea syrup, and egg white get combined in combination and served in stemware with a jasmine tea rinse for notes of clean raspberry and milk chocolate.
First 12 months competing?
No
Frank Los angeles (he/him) – Be Brilliant Espresso – Log Angeles, CA
Espresso used at pageant
An anaerobic fermented Ethiopian landrace selection espresso referred to as Ombligon, grown at 1,900masl via manufacturer Nestor Lasso at Finca El Diviso in Huila, Colombia.
Coffee Path
Notes of tart cherry juice, watermelon sweet, rhubarb, and darkish chocolate, with a medium weight, silky mouthfeel, and lingering end.
Milk Path
The usage of evaporated freeze-distilled lactose loose milk, the Ombligon-based milk direction has notes of chocolate lined raisin, cheesecake, and vanilla malt.
Signature Drink
Chilled coffee, oolong tea and honey clarified espresso milk punch, crimson seedless grape syrup, and occasional saccharum, all combined in combination to new flavors of lemon yogurt, white grapefruit, and ginger ale.
First 12 months competing?
No
Jinwoo Ahn (he/him) – Cafe Grumpy – Palisades Park, NJ
Espresso used at pageant
A wash processed Paraneima selection espresso grown at 1,600masl via Cesar Fernandez on his 4.5 hectare farm, El Cielito in Santa Bárbara, Honduras.
Coffee Path
Notes of grapefruit, 75% darkish chocolate, and cocoa nib, with a medium weight and a juicy and spherical frame.
Milk Path
Freeze-distilled Ghost The town Oats oat milk mix with Honduras Paraneima coffee for notes of cocoa powder and baker’s chocolate.
Signature Drink
The Outdated Shaped cocktail-inspired sig bev contains hyper-chilled coffee, lime peel oleo saccharum, non-alcoholic bitters, and freshly squeezed lime juice for flavors of candied lime, cinnamon, and 75% unmarried beginning darkish chocolate.
First 12 months competing?
No
Jason Yeo (he/him) – Saint Frank Espresso – San Francisco, CA
Espresso used at pageant
A lactic fermented, wash processed Gesha selection grown at 1,700masl via manufacturer Benjamin Paz at El Brujo in Santa Barbara, Honduras.
Coffee Path
Pulled over frozen spheres at 20g in and 45g out for 25 seconds, the washed Gesha has notes of tangerine with a black tea end.
Milk Path
Cryodesiccated lactose-free milk rehydrated in A2 milk in a cortado-sized beverage offers flavors of white chocolate, caramel, and chocolate milkshake.
Signature Drink
Hyper-chilled coffee, lemon oleo saccharum, milk-washed chilly pressed orange juice, and clarified orgeat get a nitro fee, presenting flavors of orange blossom, lemon sweet, blood orange, grape sweet, and cherry.
First 12 months competing?
No
Lynn Hrabovsky (they/them) – Cosmic Bloom Espresso – Vista, CA
Espresso used at pageant
An anaerobic fermented, herbal processed Catuai selection espresso grown at 1,700masl in Indonesia.
Coffee Path
Pulled at 18.5g in and 36g out for 30 seconds, the Catuai coffee has notes of tart dried cherries, chocolate ganache, and a cashew nuttiness.
Milk Path
A 1:1 ratio milk beverage the usage of freeze-distilled milk, the drink has flavors of Hersey’s milk chocolate, with a fluffy mouthfeel, and a graham cracker end.
Signature Drink
An orgeat-inspired syrup, the byproduct of the freeze-distilled milk, and cherry water kefir combine with Catuai coffee for notes of fruit-forward beer like a lambic, candy vermouth, and candy cherry, with a light-weight refreshing mouthfeel and a cherry cream soda-like end.
First 12 months competing?
No
Alex Sciarotta – Narrative Espresso – Everett, WA
Espresso used at pageant
A carbonic macerated herbal processed Gesha selection grown at 1,700masl on Mikava Estates in Colombia, roasted via Velton Ross at Velton’s Espresso.
Coffee Path
Pulled at 20g in and 40g out for 26 seconds, the Mikava Estates Gesha as an coffee has notes of raspberry acidity, pineapple sweetness, and blood orange bitterness, with a juicy mouthfeel.
Milk Path
Freeze-distilling entire milk from Jersey and Guernsey cows at northern Washington’s Grace Harbor Farms, the milk beverage has notes of darkish chocolate mousse, melted neopolitan ice cream, and candy buttery pastry.
Signature Drink
Chilled coffee, brewed Gesha, lactic acid answer, tartaric acid answer, and easy syrup get a nitro fee, giving flavors of candy rosé, mango lassi, and lime sherbet.
First 12 months competing?
No
Jamie Patel (he/him) – Counter Tradition Espresso – Wake Woodland, NC
Espresso used at pageant
An anaerobic honey washed processed Gesha selection grown at 1,600masl via Marysabel Caballero and Moisés Herrera on Finca El Puente in Marcala, Honduras.
Coffee Path
19g in to 40g out for 20 seconds, the Finca El Puente Gesha has notes of cranberry, orange, crimson grapefruit, and darkish chocolate, with a lingering black tea-like end.
Milk Path
Freeze-distilled and caramelized lactose-free milk create a beverage with notes of wafer-thin waffle, yogurt-covered raisin, and vanilla.
Signature Drink
Hyper-chilled Gesha coffee and lacto-fermented kiwi juice headline a signature beverage with notes of clean cherry, salted caramel, and yellow peach milkshake.
First 12 months competing?
No
Anthony Ragler (he/him) – Black & White Espresso – Wake Woodland, NC
Espresso used at pageant
A double anaerobic fermented, herbal processed Gesha grown via Abu Espresso within the Cañas Verdes area of Boquete, Panama.
Coffee Path
Pulled at 19g in and 42g out over frozen spheres, the herbal Gesha has notes of crimson cherry, candy lemon, and apricot, with a medium frame, silky mouthfeel, and black tea end.
Milk Path
Cryodesiccated milk will get rehydrated in entire milk in a 1:8 ratio, giving the beverage flavors of milk chocolate and caramel.
Signature Drink
Hyper-chilled coffee, smoked bourbon oleo, fermented grapefruit juice, glowing water, and a spritz of sage essence give notes of lime zest, delicate oak, mojito, ginger, and mint.
First 12 months competing?
No
Jeremy Bennett (he/him) – Bennetts Espresso Co
Espresso used at pageant
A Gesha selection produced via the Janson circle of relatives in Volcan, Panama and a thermal surprise processed Crimson Bourbon from manufacturer Diego Bermudez at El Paraiso in Cauca, Colombia.
Coffee Path
The usage of the Gesha at a ratio of 16.3g in and 40g out for 25-28 seconds, the coffee direction has notes of watermelon, jasmine, and lime acidity.
Milk Path
Pulling the Crimson Bourbon to the similar specs, as a cortado it has flavors of key lime pie and walnut.
Signature Drink
Thermal stunned Crimson Bourbon will get added to pistachio oleo saccharum, raspberry cordial, and aqua faba, all shaken and strained, expressing flavors of fruit punch, watermelon, and key lime pie.
First 12 months competing?
Sure
Meg Skop (she/her) – The Espresso Motion – San Francisco, CA
Espresso used at pageant
A mix of 2 coffees: an anaerobic herbal processed box mix from Kenya and a honey processed, watermelon co-fermented Crimson Bourbon from Colombia.
Coffee Path
At 22g in and 52g out, stirred with frozen spoons, the mix has a medium weight, creamy texture, and lingering end with notes of clean raspberries, watermelon sweet, pineapple juice, and a lingering ruby crimson grapefruit end.
Milk Path
Mixing 90% Ghost The town Oats oat milk with 10% freeze-dried uncooked cow’s milk, the milk beverage has notes of strawberries and cream oatmeal, shortbread, and honey granola.
Signature Drink
Raspberry oleo saccharum, botanical tea listen, and elderflower tonic praise the Kenyan coffee to offer notes of blackberry jam, tart inexperienced apple, a violet florality, with a slight effervescence, and mint within the end.
First 12 months competing?
No
Thank you for tuning in lately! We’ll be again the next day to come for the Semi-Ultimate spherical of the 2024 US Barista Championship.
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