Recap Realness: Round One, Day One Of 2013 NERBC
Welcome to the very best in tweets, pics, and .gifs from Day One, Round One of the 2013 Northeast Regional Barista Competition! Sprudge.com’s coverage of the NERBC is made possible by direct support from Dallis Bros. Coffee. The entirety of our 2013 competition coverage is anchored by our friends and partners at Nuova Simonelli. We’re proud to serve as your 2013 Official Digital Media Sponsors, as anointed (and granted access) by the Specialty Coffee Association of America.
And now, the good stuff!
11:21 “with your cappuccinos, I invite you to close your eyes and see what kind of journey it takes you on.” -Zoey Thorson
11:30 ms. thorson’s sig drink includes local strawberry jam, with shots of
@gimmecoffee Las Penitas pulled on top, then adds @battenkillcrmry whipped cream, shaved madagascar cocoa, and pink peppercorn
11:39 mr. turiano is talking the judges through brewing methods, solubles, and why espresso is special – “espresso delivers us aromatics in a way that no other brewing method is really able to replicate.”
11:45 mr. turiano’s competes using @JoeBeanRoaster Nicaragua Don Francisco — learn more, bring some home – espresso with notes of “sweet orange up front, cinnamon spice nose, tart burgundy acidity, roasted almond finish.”
12:00 Ms. Geep starts her routine with sig drink prep, infusion of honey – “because ethiopian farmers keep bees in their environment” – sencha tea, sage, basil and rosemary
12:02 ms. greep on her
@tobysbrooklyn ethiopia espresso: “honeydew melon, lime zest, syrupy body”
12:06 so this is kind of the first year for
@tobysbrooklyn on the #NERBC stage – last year they had just opened. sometimes new competitors catch us by surprise, and that’s more or less what’s happening here with angelina greep
12:10 “”we’re at a pivotal point in coffee where baristas can interact with where coffee comes from.” – her signature drink is based on “Microchondrial fungi growing beneath the soil in Ethiopia” – so there’s that.
12:16 Ms. Vigil is the director of education at Irving Farm Coffee here in NYC – she competes using a coffee from the Huila region of Colombia, currently unavailable online.
12:22 capps with notes of “orange creamsicle” – ms. vigil’s colombia huila is dry-fermented and that’s what “gives it its acidity and sweetness”
12:28 Ms. Vigil’s sig drink: blackberry syrup, fresh thyme, turbonado syrup, water – add meyer lemon for a “touch of color”, paired with Colombia espresso. “leather and smoke, peanut butter & jelly.”
@sanfino‘s sig drink: 70% dark chocolate from madagascar, hot water & vanilla creme anglaise, like a nice americano
12:49 on her sig drink: “you can taste everything separately – the espresso, the chocolate, the creaminess”
12:51 “it’s easy to become a purist…maybe even a little pretentious…but there is no shame in wanting to indulge.”
12:57 “coffee is very frustrating, like any relationship we have in our lives, but ultimately it’s something we love” – Cara Zebrowski
12:58 she’s a roaster! she works as a barista! “coffee…it really has encompassed my whole life!”
1:01 so, cara zabrowski is a fairly short human being. she’s competing using a step-ladder to reach the
@nuovasimonelli T3 – and doing leaping dismounts and stuff off of it. this is a pretty interesting routine.
1:05 “we’re on a date here! it’s fine, do whatever you want!”… “hopefully we get to go on a second date!” – ooh girl.
1:32 cocktail influenced sig drink from
@pourcolumbus: “an excellent cocktail has a beginning, middle, and an end” – his sig drink is like an espresso manhattan, with tart cherry juice with ginger, acai, and wormwood.
1:36 wormwood is a legal and mild hallucinogen, found in absinthe. illegal in the USA until very recently.
1:38 mr. demmy calls time at 15:40 – impressive performance, might be good enough to transcend time penalty
1:52 mr. lewontin’s routine is focused on epiphanies – for himself, for his customers, and hopefully for the judges. you could hear a pin drop in this room right now, no foolies, standing room only.
1:53 “this coffee is a blend of three types of bourbon, and that gives is a cornucopia of flavor and sweetness” – into the espresso stage now, and Sam is so good verbally: weight, dosage, extraction time, a total comfort with the knowledge
2:04 “I want to talk about the responsibilities for baristas to serve…we serve the customers before ourselves. my favorite drink to serve is the customer’s favorite drink to drink.”
2:08 whoa, unexpected twist, but lanny of
@gimmecoffee serves the judges DECAF CAPPS. – “I think it’s weird that we think decaf is not something that can enjoyed…everyone has preferences & desires that may or may not match your own…but ultimately it’s what the customer wants.”
2:14 mr. huang’s sig drink: lime, tonic water, soft vanilla ice cream – served first with no espresso, then espresso added.
2:45 Mr. Morgenstern’s sig drink is based on the “roy rogers” – grenadine molasses syrup, sparkling water, and espresso
2:52 Ms. Cooper is serving an australian grown single estate coffee from Mountain Top Estate – “Bin 478″ – “if i could have grown my own coffee for you today, i would have. next time.”
2:55 “i like beer, and when i first tried bin 478, i felt it had qualities similar to an IPA” – her signature drink includes hops, grape juice, clementines mashed together, add espresso, ice, soak for 8 minutes – “8 minute IPA”
2:57 ooh and a prince remix, that’s funky.
@supercrema kind of winning our hearts here at #NERBC – “a complex acidity: citric, malic, tartaric. like chomping on a kumquat!”- that is a symphony of diction.
3:39 mr. shannon’s signature drink: “the trilogy”, a homemade nutella gelato float / manhattan special / cream soda situation
3:43 “This Bonta cappuccino tastes like brown butter shortbread -it’s the Maillard reaction personified.”
3:49 Ms. Vonie’s sig drink is meant to mimic vietnamese pho soup, which is pretty much the tastiest thing on earth. beef marrow, lime, com ga fish sauce…dang.