And we’re back! Day Two of Round One of the 2024 World Barista Championship is officially underway! We’ve reached the back nine of Round One, with the final 25 competitors set to take the stage today. Then at the end of the day, we’ll know the 18 folks who will be moving on to the Semi-Final round tomorrow, Friday, May 3rd.

There are a lot of heavy hitters on the schedule today, including a former World Barista Championship Finalists as well as a World Latte Art Champion. And it kicks off with none other than the United States Barista Champion Frank La of Be Bright Coffee. We’ll be stageside all day to keep you up to date on all the exciting developments at Day Two of Round One of the World Barista Championship, so make sure you are staying locked in to Sprudge all day long!

Sprudge’s coverage of the 2024 World Barista Championship is presented by Pacific Barista Series and La Marzocco. Our coverage is supported by Created Co.Proper SyrupThird Wave Water, and DiFluid

Frank La (he/him), Be Bright Coffee, United States

sprudge wbc day2 1usa 2

Coffee used at competition
An anaerobic fermented, natural processed Ethiopian landrace known as Ombligon, grown at 1,900MASL by Nestor Lasso on Finca El Diviso in Huila, Colombia.

Espresso Course
Pulled at 20g in and 50g out for 26 seconds over frozen spheres, the Ombligon has notes of tart cherry juice, watermelon candy, raspberry, and dark chocolate.

Milk Course
Pulling a shorter shot and pairing it with a freeze-distilled and evaporated lactose-free milk, the Ombligon as a milk beverage has notes of raspberry cheesecake, butterscotch, and strawberry milkshake.

Signature Drink
Longer 3:1 ratio hyperchilled Ombligon espresso shots get added to a clarified oolong tea and honey coffee milk punch, muscat grape syrup, and coffee saccharum, all blended together to create notes of tart cherry juice, watermelon candy, raspberry, and dark chocolate.

Jaseem Abbas (he/him), Ninedotcoffee, India

sprudge wbc day2 2india 2

Coffees used at competition
A naturally-processed Green Tip Gesha grown on Los Alpes Estates in Volcan, Panama by the Jason Family and a Monsooned Malabar variety from Kalimpong, North East India.

Espresso Course
Using the Green Tip Gesha pulled at 20g in and 45g out in 23 seconds, the espresso course has notes of nectarine and grapefruit with a medium to high acidity, medium sweetness, and low bitterness.

Milk Course
Monsooned Malabar espresso pair with lactose-free milk treated with milk rotary evaporation for a Macchiato-style drink with notes of banana liqueur, butter biscuit, dried cherry, and a milk chocolate aftertaste.

Signature Drink
Clarified espresso, milk curd, and a fructose solution get a nitrogen oxide infusion and chilling rocks create a drink for flavors of mango, passionfruit, muscat grapes, and a lychee aftertaste.

Roman Nejedly (he/him), Fiftybeans Coffee, Czech Republic

sprudge wbc day2 3czechrep

Coffee used at competition
A thermal shocked Ombligon grown at 1,700MASL by Nestor Lasso on Finca El Diviso in Huila, Colombia, roasted 18 days ago.

Espresso Course
Pulled at 20g in and 44g out using 93 deg C water, the espressos have flavors of blackberry, cherry, herbal notes, and cacao nibs.

Milk Course
Using a 1:10 blend of evaporated milk to full fat cow’s milk, steamed to 50 deg C, the Ombligon creamy and buttery Ombligon milk beverage has notes of hazelnut, dark chocolate, mascarpone, and berry yogurt.

Signature Drink
Espresso, leftover milk, cascara and birch sap infusion, and lulo fruit reduction all get blended together for notes of orange candy, strawberry, pineapple.

Daniel Vaz (he/him), Five Roasters, Brazil

sprudge wbc day2 4brazil 2

Coffee used at competition
A Yellow Catuai grown at 1,600MASL in Minas Gerais, Brazil.

Espresso Course
Pulled at 20g in and 50g out, the Brazilian espresso has notes of passionfruit, green grape, grapefruit, and craft chocolate.

Milk Course
A Cappuccino-style beverage, served at 45 deg C, the milk course presents flavors of passionfruit yogurt, cheesecake, butter cookie, and soft caramel.

Signature Drink
An Irish coffee-inspired sig bev, the drink includes maple syrup, a coffee and oak infusion, and espresso, topped with a fresh cream for flavors of bourbon whiskey, cherry, vanilla, and craft chocolate.

Ntambi Isaac (he/him), Uganda Coffee Development Authority, Uganda

sprudge wbc day2 5uganda 3

Coffees used at competition
Two Red Bourbon variety coffees from the Sironko District, Busamaga Village in Uganda, produced by Ann Nabudde, one grown at 1,900MASL and one at 1,870MASL. served in the espesso & signature beverage, one grown at 1870m served in the milk course.

Espresso Course
Using the 1,870MASL coffee pulled at 20g in and 40g out, the espresso course has notes of navel orange, brown sugar, black cherry, and black yet with a grapefruit acidity and caramelized sweetness.

Milk Course
Using full cream 3.5% cow milk for a cappuccino-style beverage, the 1,900MASL has flavors of toffee, a hint of salted caramel, and milk chocolate.

Signature Drink
The 1,870MASL espresso get combined with a mixture of fermented grapes and cold brew hibiscus, nitrogenated and chilled before serving for flavor notes of cranberry, red wine, dark chocolate, and raisins.

Patrik Vinsensius (he/him), Common Grounds Coffee Roaster, Indonesia

sprudge wbc day2 6indonesia 2

Coffee used at competition
A wash processed Gesha variety grown at 1,800MASL by the Lamastus family on the Elida Estates in Boquete, Panama.

Espresso Course
21g in to 50g out for notes of Sunkist orange, white grapes, and a jasmine tea finish.

Milk Course
A blend of 57.5% oat milk and 42.5% coconut milk get concentrated and added to Elida Gesha espresso for notes of lamington cake and butter cookie.

Signature Drink
Chilled espresso, coffee and Indonesian honey saccharum, and blueberry cream get combine and finished with a cranberry and lavender tea foam for flavors of chocolate coated berries, strawberry yogurt, and rose.

Courtney Kheng (she/her), Glyph Supply Co, Singapore

sprudge wbc day2 7singapore

Coffee used at competition
An anaerobic fermented, natural processed Gesha grown at 1,800MASL in Tolima, Colombia by producer Milton Monroy, roasted 21 days ago.

Espresso Course
Pulled at 20g in and 46g out for just 17 seconds, the Gesha espresso has notes of strawberry, yellow peach, grapefruit, and a brown sugar aftertaste.

Milk Course
Using a shorter espresso shot and a 9:1 blend of lactose-free milk and coconut milk, the milk course has notes of strawberry pocky, milk chocolate, and caramel.

Signature Drink
Gesha espresso, a clarified version of the milk blend used in the milk course, elderflower syrup, and a jasmine aroma cloud combine for flavors of peach yogurt, purple grape, and an orange blossom aftertaste and a velvety, creamy mouthfeel.

Mostafa Mamdouh (he/him), Twenty Grams Coffee Roasters, Egypt

sprudge wbc day2 8egypt 2

Coffees used at competition
A natural processed Sudan Rume variety produced by Rigoberto Herrera at Finca Las Margaritas in Colombia.

Espresso Course
20g in and 45g out for notes of mango, guava, tangerine, and a chocolate aftertaste, with a medium to high acidity, medium to high sweetness, low bitterness, and a long chocolatey finish.

Milk Course
A freeze-dried processed full cream milk adds to 40g espresso in the 4-5oz milk drink for flavors of chocolate, vanilla, and a dried mango aftertaste.

Signature Drink
Lightly fermented peach infusion, lightly fermented hibiscus syrup, and liquid cream all get shaken toget with espresso and four large ice cubes, producing flavors of apricot, pomegranate, and grapes.

advert new rules of coffee now available

 

Brice Robin (he/him), Polygone Formations, France

sprudge wbc day2 9france

Coffee used at competition
A Sidra variety grown at 1,750MASL by Nestor Lasso at Finca El Paraiso in Tolima, Colombia.

Espresso Course
As an espresso, the Sidra variety has flavors of strawberry, dark chocolate, and blood orange, with a strawberry jam sweetness.

Milk Course
Using freeze-distilled grass-fed cow’s milk steamed to 55 deg C, the 1:2 ratio milk beverage has notes of butterscotch, blueberry yogurt, and a hint of pear, with a sweet, rich, and buttery texture.

Signature Drink
Espresso, coffee and date sugar oleo saccharum, clarified milk, and cocoa mucilage get shaken over large ice cube and finished with a grapefruit and lime zest infusion smoke for tastes of green apple, cola, apricot, and lychee.

Mathieu Theis (he/him), Mame, Switzerland

sprudge wbc day2 10swiss 2

Coffee used at competition
A washed processed, mosto processed Sidra variety grown at 1,500MASL in Colombia.

Espresso Course
Pulled at 21g in and 40g out, the Sidra has notes of red grape, orange, nectarine, and orange blossom.

Milk Course
Freeze-distilled cow’s milk concentrated down to 50%, served at 50 deg C pairs with espresso for flavor notes of blueberry cheesecake, violet candy, blackberry, and a smooth mouthfeel.

Signature Drink
Chilled espresso, fat washed coconut water, and a bergamot distillation get blended and nitrogenated and finished with an orange blossom aromatic for notes of yellow peach, lime, grapefruit, and orange.

Jack Simpson (he/him), Axil Coffee Roasters, Australia

sprudge wbc day2 11australia

Coffees used at competition
A natural procssed, anaerobic fermented Pacamara variety produced by Zarza Farm on Huila, Colombia and a nitrogen macerated Gesha from Finca Deborah produced by Jamison Savage in Volcan, Panama.

Espresso Course
20g in and 40g out in 29 seconds, treated with two seconds of 500hz ultra-low frequency magnetic waves, espresso have notes of blood orange, yellow peach, and black cherry with a brown sugar aftertaste.

Milk Course
90% full-cream milk treated with ultra-low frequency magnetic waves and 10% cryodesiccated coconut milk combine with espresso in a 4:1 ratio for flavors of sweet cherry, melted chocolate ice cream, and shaved coconut.

Signature Drink
A carbonated signature drink with peach juice, kinoto, white peach, and marigold flowers presenting notes of mango, passion fruit, dried apricot, and orange soda.

Mikael Jasin (he/him), So So Good Coffee Company, Indonesia

sprudge wbc day2 12indonesia

Coffee used at competition
An Ethiopian landrace variety known as Aji, yeast inoculated and thermal shocked and grown on Finca El Diviso in Huila, Colombia, and a Gesha produced on Finca Deborah in Volcan, Panama.

Espresso Course
Using the Finca Deborah Gesha, the espresso course has notes of jasmine and green grapes with a tea-like mouthfeel and minerality in the finish.

Milk Course
A three-milk blend consisting of 60% dairy, 20% cashew milk, and 20% oat milk, evaporated to an 80% concentration, the Aji-based milk drinks presents flavors of peach jam, marzipan, and rum cake.

Signature Drinks
Aji espresso, lemon juice, palo santo aromatic infusion, palo santo syrup, and cacao nibs combine to create new flavors of honeydew, watermelon, sage, and black forest cake, with a silky mouthfeel and a lingering finish.

Hrishikesh Mohite (he/him), India

sprudge wbc day2 13india 2

Coffee used at competition
A blend of thermal shock processed produced by Nestor Lasso at Finca El Paraiso in Colombia and a CO2 processed native variety from India.

Espresso Course
Pulled at 20g in and 44g out over chilled spheres, the espresso course has notes of pink grapefruit, lychee essence, spiced chai latter, and rose water

Milk Course
A freeze-distilled blend of 85% lactose-free milk and 15% oat milk, steamed to 65 deg C for notes of biscoff, Neapolitan ice cream, and salted caramel.

Signature Drink
Hyperchilled espresso, milk, dragon fruit, apple juice, and mango get nitro infused, giving the signature beverage flavors of lychee, melon, orange zest, and passionfruit juice.

Honoka Kawashima (she/her), Frank’s Coffee, New Zealand

sprudge wbc day2 13newzealand 3

Coffee used at competition
A natural procssed Gesha/Maragogype hybrid called Maragesha from Finca Villa Betulia in Huila, Colombia, produced by Luis Anibal grown at 1,500MASL.

Espresso Course
19.5g in and 50g out flash-chilled with metal spheres to 45 deg C, stirred five times with spoon before tasting for notes of pink grapefruit, pineapple, and a hibiscus aftertaste.

Milk Course
Blending 90% high fat cow’s milk freeze-distilled to remove 50% of water and 10% almond milk steamed to 55 deg C, the milk course has flavors of chocolate brownie, malt biscuit, and a raisin aftertaste.

Signature Drink
A mixed fruit infusion of orange, red apple, and strawberry, tomato water, distilled almond milk, and a tea/fructose simple syrup combine with espresso for notes of melon, green grape, and a ginger aftertaste.

Arnon Thitiprasert (he/him), Roast8ry, Thailand

sprudge wbc day2 14thailand

Coffee used at competition
A Gesha variety grown at 1,900MASL in Vulcan, Panama and a non-Arabica variety coffee grown in South Africa

Espresso Course
Combining the two coffees, the espresso course has notes of blackcurrant jam, orange tangerine, 50% dark chocolate aftertaste, a juicy body and a silky and smooth mouthfeel.

Milk Course
A membrane filtration fresh cow’s milk prepared in a 3:1 ratio milk drink has notes of strawberry wafer, white chocolate, and a crème brulee texture.

Signature Drink
A negroni-inspired sig bev, the drink incorporates espresso, orange peel oil, muscat grape fermentation, and a hop distillation, shaken over ice for pink grapefruit, sweet chardonnay, and pink guava.

Artur Kosteniuk (he/him), Bacara Coffee, Ukraine

sprudge wbc day2 15ukraine 2

Coffee used at competition
A blend of two Colombian coffees, a thermal shocked Sudan Rume from Finca El Paraiso 92 and a natural processed lactic Gesha from Finca Bet-el.

Espresso Course
Pulled at 20g in and 47g out, the Colombia blend has notes of rose, strawberry, chocolate, and apricot.

Milk Course
Using lactose-free milk, the milk course has notes of melted ice cream, blackcurrant, and cashew.

Signature Drink
Chilled espresso, strawberry cordial, green tea cordial, and coffee syrup get shaken and strained for flavors of watermelon, strawberry jam, blood orange, and dark chocolate with a yogurt-like texture.

Miki Cordero (he/him), Typica Cafe Tostaduria, Bolivia

sprudge wbc day2 16bolivia 2

Coffees used at competition
Two blends, Kiki and Bouba, with coffees from Bolivia.

Milk Course
A 4-5oz milk beverage made with full fat milk freeze distilled 50%, with notes of caramel.

Signature Drink
A combination of espresso, strawberry, sugar, oil of gesha cascara and orange, rice water, saline solution fed through a graham condenser, mixed with coconut cream and shaken with ice for notes of raspberry syrup, vanilla ice cream, and caramel.

Christi Oltean (he/him), Meron, Romania

sprudge wbc day2 17romania 2

Coffee used at competition
An anaerobic fermented Gesha variety produced on Finca Deborah in Volcan, Panama.

Espresso Course
19g in and 60g out pulled into frozen cups, the Gesha espresso has notes of redcurrant, cherry, and rum chocolate praline.

Milk Course
Using 5.5% fat content milk used in a 3:1 ratio, the milk course has notes of strawberry cheesecake, sour cherry melted ice cream, and chocolate.

Signature Drink
A mulled wine inspired drink, the sig bev combines an elixir of orange and lemon peel, cascara, flowers, juniper, and honey syrup, milk, and espresso that all get steamed together for flavors of sweet gingerbread, mulled wine, and rum chocolate.

Teresia Maina (she/her), The East African School of Coffee, Kenya

sprudge wbc day2 18kenya

Coffee used at competition
A carbonic macerated wild-grown coffee from Mount Marsabit in Northern Kenya at 1,700MASL.

Espresso Course
20.5g in 45g out, pulled over frozen spheres and into chilled stainless steel cups, the espresso has a medium high acidity and sweetness and low bitterness, with flavors of raspberry, cooked berries, and a lingering cocoa nib finish.

Milk Course
Using 3.5% fat content milk, the milk beverage has a creamy texture with notes of strawberry and a milk chocolate finish.

Signature Drink
Hyperchilled espresso, cascara kombucha, pineapple reduction, and simple syrup combine for flavors of blood orange, nectarine, red apple, and an exotic long-lasting finish.

Alexander Monsen (he/him), Kaffebrenneriet AS, Norway

sprudge wbc day2 19norway

Coffee used in competition
Anaerobic test thermal shock natural processed Ombligon variety grown at El Diviso in Pitalita, Huila, Colombia produced by Nestor Lasso.

Espresso Course
Pulled over cold spheres, the Omblidong has notes of pineapple, passionfruit, cherry candy, and chocolate with raisins.

Milk Course
A 4:1 blend of 4% fat milk and oat milk, all freeze-distilled, for flavors of salted caramel, lemon tart, and strawberry ice cream.

Signature Drink
Espresso over ice with blackberry juice made with saline, black currant, quinine, and carbonated. Flavor notes include pineapple, cherry cola, and peach, with a juicy sensation, lingering, and well-balanced.

Dominika Kowalska (she/her), Rose Coffee Roasters, Poland

sprudge wbc day2 21poland

Coffee used at competition
A thermal shocked decaf Typica variety grown at 1,600MASL from Huila, Colombia.

Espresso Course
Pulled over chilled spheres at 20g in and 41g out, the decaf espresso has notes cherry, amaretto, and a hint of strawberry.

Milk Course
60% rice milk, 10% coconut milk, and 30% oat milk freeze-distilled to 70% concentration and steamed to 60 deg C, with notes of cherry cheesecake, hint of hazelnut, hint of milk chocolate, and a cherry aftertaste.

Signature Drink
Fermented thermal shock grape juice, blend from milk course, and hyperchilled espresso, all nitrogen charged for flavors of strawberry, amaretto, cherry, and a red grape finish.

Dominika Piotrowska (she/her), Coffee Experts/Create Athens/Stronghold, Austria

sprudge wbc day2 22austria 2

Coffee used at competition
A Gesha variety grown by the Janson family in Chiriqui, Panama, roasted 10 days ago.

Espresso Course
Pulled at 21g in to 48g out using 93 deg C brew water, the espressos have notes of orange blossom, yellow plum, sweet lemon, and caramel.

Milk Course
Freeze distilled lactose free milk steamed to 55 deg C creates a milk drink with flavors of lemon meringue tart, butter biscuit, and caramel toffee.

Signature Drink
Hyperchilled espresso, fermented pineapple and brown sugar, Gesha cascara, orange blossom infusion, and ice cubes all get blended together for notes of jasmine, pink grapefruit, and sugarcane.

Penny Pang (she/her), Cupping Room Coffee Roaster, Hong Kong

sprudge wbc day2 23hongkong 2

Coffee used in competition
A Gesha variety from Cerro Azul Caucu produced by Rigoberto Herrera, grown at 1,850MASL, processed with a double fermentation technique, roasted for 10 minute at 13% development. Caturra roasted for 10.5 minute 15% development.

Espresso Course
20g in and 44g out for 18 seconds with 93 deg C and a 21% extraction, rapid chilled with frozen spheres, the flavor notes include jasmine, orange, and red grape.

Milk Course
Made with blend of 15g Cerro Azul and 6g Caturra, the espresso combines with a freeze-distilled lactose-free milk steamed to 55 deg C in a 3:1 ratio milk drink for notes of mango, chocolate, and nougat.

Signature Drink
Guava juice, citrus spice water, and with sweet and sour syrup with pomegranate juice and lemon juice mix with chilled espresso and nitro charged for flavors of green grapes, apricot, and ginger.

Jenny Borrego (she/her), EspressoLab by Degas Café, Mexico

sprudge wbc day2 24mexico

Coffee used at competition
Two natural processed Gesha variety coffees, one produced at 1,7000MASL by Kai Janson in Volcan, Panama and one at 1,500MASL by Carlos Cadena at Finca Pocitos in Veracruz, Mexico.

Espresso Course
15.5g in and 45g out using a layered “double puck” technique, with 11g Panama on the bottom and 4.5g Mexico on top, the espresso course has notes of peach, strawberry, orange, cane sugar, and an orange blossom aftertaste.

Milk Course
A 4:1 blend of freeze-distilled milk and caramelized coconut milk combine with a layered double puck espresso with 12g Mexico on the bottom and 4g Panama on top for flavors of strawberry milkshake, milk chocolate, and caramel.

Signature Drink
Panama Gesha combines with terpenes and vanilla caramel, chilled over ice and stirred for new notes of tropical hops, orange cream soda, and toasted marshmallow.

Petros Korakianitis (he/him), Toño’s Cafe Bakery, Panama

sprudge wbc day2 25panama 2

Coffee used at competition
Two Gesha variety coffees from Panama, one produced by Abu Coffee at 1,550MASL in Boquete, roasted 11 days ago, and a natural processed coffee from Ninety Plus Gesha Estates in Silla de Pando, Volcan.

Espresso Course
Using the Abu Gesha pulled at 20g in to 50g out, the espresso course has notes of orange blossom, mandarin, and green grape, and a pink grapefruit finish.

Milk Course
Using the Ninety Plus Gesha Estates and cold-distilled whole milk, the 4:1 milk beverage served at 55 deg C has notes of passionfruit, peach yogurt, and vanilla ice cream.

Signature Drink
Both Geshas combine with a cascara syrup, oleo saccharum, and Greek yogurt, all nitrogen homogenized for flavors of bergamot, cinnamon, caramel, and ginger beer.

Thanks for tuning in with us all day long! We’ll see you tomorrow for the Semi-Finals of the World Barista Championship!

Sprudge’s coverage of the 2024 World Barista Championship is presented by Pacific Barista Series and La Marzocco. Our coverage is supported by Created Co.Proper SyrupThird Wave Water, and DiFluid