BCRBC: Day One Recap From Chicago
This weekend’s Sprudge.com competition coverage is made possible by Alterra, Counter Culture Coffee, and Intelligentsia Coffee.
12:15 allie vanhyfte competes using La Armonia Hermosa guatemala antigua, roasted by cincinnati’s deeper roots
12:21 allie’s sig drink: “the undertow” – layered drink with blackberry / pumpkin puree, cold cream, and espresso
12:28 dayna is a first time competitor, and this is her first trip to chicago – she competes with a peruvian – kenyan blend
12:37 ms. james from
@avocacoffee has traveled around 1000 miles to be here in chicago today. ft. worth 2 chicago = a long drive.
12:40 “there’s actual molasses from the peruvian, actual rose flavor from the kenyan ”
12:41 new zealand honey, hot water, maduro cigar, espresso – whisked together – “then a hint of rosewater”- dayna’s sig drink
12:55 mr. bachman competes using
@cafeimports colombia los naranjos – served as espresso with a little house made candied lemon peel
12:57 always love fine dining (or fine casual dining, or whatever) influenced routines like this one from blair bachman and
1:03 zaida competes using
@handsomeroaster‘s rwanda abakundakawa – learn more here & buy some, maybe, sure why not – http://www.handsomecoffee.com/products/abakundakawa
1:28 “my nickname is knuckles, but don’t be scared” – up now is Shannon Steele (NC) of Passion House Coffee
1:31 “orange zest that floats above a river of dark chocolate, caramel, and a light mint finish” –
@steeleknuckles on her espresso
1:38 sig drink – honey, coriander, vanilla, sparkling water – “clarity” – peanuts simmered in coconut milk, chocolate
1:40 her sig is called the “lucid / lurid” – up there with
@sexyfoam‘s “smooth criminal” for sig drink name of the year
1:47 up now is Chris Glasow of Zingerman’s Coffee Co., Ann Arbor (NC)
@zingermancoffee – competing with rwanda gatare bourbon
1:51 uhm free jazz “life on mars” anyone?
2:05 omg her tamp is bedazzled.
@behindthebrew that’s amazing
2:15 raspberry juice, then half shot espresso, then marscapone cheese w/ with lavender, finish espresso, gelled lemon juice
2:28 “take your spoon, give it three quick stirs, then set it back down – enjoy this beverage in three sips”
2:33 working through siphon sig drink while making cappuccinos – adds blackberry sugar, draws down the flame
2:38 sig drink down 14:15, instructs the judges, says thank you, calls time at 15:04 – all smiles and poise
2:45 very confidant performance from mr. wismans, pride of milwaukie
2:49 actually, it’s pronounced “mill-e-wah-que” which is Algonquin for “the good land.”
3:03 her espresso is a guatemalan washed typica – “green apple notes, the mallic acidity i LOVE in coffee”
3:05 bitter course is espresso – walnut, cocoa, a pop of green apple acidity – next up are the capps
3:07 sweet course – capps taste “like a warm walnut brownie – a creamy, velvety cappuccino” – mmm walnut brownie
3:13 sig drink – apples macerated in a sterilized mason jar 5 days, then pureed, strained, w/ honey crisp apple vinegar
3:40 “espresso is really fascinating. i find it amazing that such a small beverage is capable of being so many things…”
3:41 “espresso is espresso. it must be viewed as a whole substance if it is to be understood at all…so let’s begin.”
3:44 espresso is natural, pulped natural, and washed – he’s building 3 unique sig drinks for each -srlsy y’all
@lorenzoperkins is serious
3:46 espresso is an emulsion. espresso is a compound. espresso is a suspension.
@lorenzoperkins routine doesn’t compress well in 2 140 words
4:02 “dark fruit notes are my heart when it comes to coffee. it’s what i truly love.”
4:12 ms. strader’s sig drink takes fig, apple, marscapone, ethiopian espresso, swagger.
4:29 earn more about matthew scott’s shop here: http://lemonjellos.com/ – hawthorne heights are playing there april 6th.
4:33 matthew scott competes using
@equalexchange‘s tupac amaru peruvian coffee – “picture me brewin’…”
4:44 anya is the retail manager of zingerman’s coffee in ann arbor – 8-9 different methods on bar each day!
4:48 we are shaving cheese here, people