Morgan Eckroth|20. Juni
Morgan Eckroth is live!
US Barista Championship Presentation
This transcript covers two consecutive performances at a coffee competition, each featuring a multi-course beverage service and personal philosophy.
Juan Diaz (KWC)
- Milk Course: A hybrid blend of three milks (70% lactose-free milk, 20% slow-cooked almond milk, 10% freeze-distilled milk), inspired by the coffee's fermentation process.
- Signature Beverage: Uses grapes in three forms (fresh, dried, fermented), combined with lime juice, raisin syrup, and a grape shrub. Flavor notes: lime sherbet, a mouthful of Skittles, pineapple-orange juice, hard apple cider.
- Coffee: SL28 from Paola and Carlos Trujillo at Finca Patio Bonito, Cauca, Colombia (1,800 m above sea level).
- Presentation: Thermal paint that transforms with fire, symbolizing identity and history.
Morgan Eckroth (Onyx Coffee Labs)
- Theme "Magic": Rediscovering her love for coffee by sharing extraordinary experiences. She serves the same competition drinks simultaneously at cafes in Colombia, Arkansas, and Portland.
- Espresso Course: Gesha from Elida Estate (Panama, 1,900 m elevation, natural dried in temperature-controlled room). Flavors: raspberry, Earl Grey, chocolate-covered orange. Roasted on Stronghold at approx. 191°C (375°F).
- Milk Course: SL28 from Edison Argoty (Huila, Colombia). Milk blend: 75% freeze-distilled lactose-free whole milk, 25% coconut milk, plus freeze-dried whole milk powder. Flavors: milk chocolate, red cherry, salted caramel.
- Signature Beverage: Combines both coffees with mango juice, milk punch (bergamot and panela sugar), soy lecithin, charged with N2O. Topped with rose snow (nitrogenated rose water frozen with liquid nitrogen). Flavors: strawberry yogurt, milk chocolate, orange creamsicle.
Conclusion: Both presentations emphasize innovation, collaboration, and the importance of origin and community, aiming to extend the magic of coffee beyond the stage.
