
US Barista Championship - Round One Performance
The video showcases two performances from the first round of the US Barista Championship. First, Christopher presents his signature drink: a blend of blueberry, vanilla, and lavender flavors, served as an iced coffee topped with mascarpone cold foam (3 tbsp mascarpone, ¼ oz vanilla syrup, ¾ oz lavender syrup, 1 oz chocolate syrup, 2 cups whole milk). He uses Massive Fuel Blend coffee from Ceremony. In the interview, he admits to having first-time jitters and balancing a coffee shop, degree studies, and two children.
Next, Morgan Eckroth (Onyx Coffee Labs) returns after a year off, focusing on the magic of coffee – an experience that defies expectations. Her routine includes:
- First coffee: Geisha from Elida Estate (Panama), grown at 1,900 m on the Baru volcano. Beans were dried in a temperature-controlled room with 7 humidifiers for slow, even drying. Roasted on a Stronghold machine at 375 °C (190 °C) for 9 minutes 4 seconds. Extraction: 20 g in, 40 g out at 26 seconds. Flavors: raspberry, Earl Grey (floral), chocolate-covered orange.
- Second coffee: SL 28 from Edinson Argoty in Huila, Colombia (Café Verditas). Cherries were fermented and thermal shocked. Extraction: 20 g in, 5 g out at 26 seconds. Milk blend: 75% freeze-distilled lactose-free whole milk (50% original volume), 25% coconut milk (Barista Series). Plus 20 g freeze-dried lactose-free whole milk (cryodesiccation). Flavors: milk chocolate, red cherry, salted caramel.
- Signature beverage: Combines both coffees. Base: 80 g chilled espresso (both coffees), 40 g of a 50/50 mix of orange and mango juice (strawberry yogurt flavor). Added: 35 g milk punch (400 g whole milk, 50 g bourbon malt juice, Colombian panela sugar). Emulsifier: 1.5 g soy lecithin, charged with N2O. Finish: 2 g rose snow (made with nitrogen and liquid nitrogen) for fog effect and cooling. Flavors: strawberry yogurt, milk chocolate, orange creamsicle.
Morgan explains she is replicating these drinks in cafes in Colombia, Arkansas, and Portland to spread the magic beyond the stage. In the interview, she notes nerves never disappear but the return feels rewarding, and she learned new techniques like liquid nitrogen.






