USBC Finalists: An Interview With Jared Truby

 
By 27 April 2012
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Our 2012 USBC coverage was made possible by direct support from Stumptown Coffee Roasters.

We sat down with Jared Truby, one of two Verve Coffee Roasters competitors to place in the finals at this year’s United States Barista Championship. Soft-spoken, faithful, and gifted, Mr. Truby was kind enough to let us in on some of his favorite competition moments and memories.

Did you have an overarching theme for your presentation?

Character: complexity of coffee, how processing, myself and farmer’s character effect the product.

Did you name for your signature drink? Can you give us the recipe?

No name.

For spro foam: 6oz cream, 2oz spro, 1/5 vanilla bean, charged as whip.

Cherry sphere: cherry, apple, pear juices, corn starch, xanthan gum and calcium lactate. Drop it in sodium alginate and water.

1 teaspoon of cascara molasses tea.

What coffees did you use for your competition?

Asdrual Chavez’s Final de Cosecha.

Can you tell us a bit about your competition history? How many total competitions, appearances at USBC, etc.

I’ve made 5 regional appearances, 4 USBC’s.

Share with us a favorite moment from USBC 2012.

Getting together with Devchap, Kevin B, Sam P, and Chris D, and having a pre-comp powow.

What do you do to get pumped before competition?

Find an amazing coffee.

Whom would you like to thank?

God, my wife, Verve, Pete Licata, Tyler Stevens, Devchap, Chris Demarse, Kevin B, Julia and Todd, the Baca’s, Barr-tron, Odeezy, and Sean White.

 
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