Welcome welcome one and all! The time you’ve been waiting for has finally arrived. The 2024 US Coffee Championships are officially underway! We’re here at the Klatch Coffee lab and roasting facility in Rancho Cucamonga covering all the action taking place across three different stages, and at the end of the weekend, we’ll have crowned three new US Coffee Champions.
The event taking place this weekend are the US Barista Championship, the US Brewers Cup, and US Cup Tasters, who have collectively brought 70 coffee professionals to Southern California from around the United States, all in hopes of winning it all. There’s going to be a lot of hot coffee action and we’ll be bringing it to you here on Sprudge dot com as well as on Instagram.
Here you’ll find all the latest updates from Round One of the US Barista Championship. We’ll keep you informed on competitors, their coffees, sig bevs, this year’s latest milk craze, you name it. If it happens on the USBC stage, you can find it here. We’ll be updating this page regularly as more performances occur, so make sure you are checking in and staying up to date. Let’s go!
Sprudge’s coverage of the 2024 US Barista Championship in Rancho Cucamonga is presented in partnership with Third Wave Water.
Gavy Oesmanto (he/him) – Eyes Peeled Coffee – Los Angeles, CA
Coffee used at competition
Produced by Wildan Mustofa in West Java, Indonesia, grown at 1,500masl, and comprised of five different coffee varieties blended post-harvest, lacto-fermented, and roasted by Dune Coffee.
Espresso Course
Pulled at 20g in to 40g out for 30 seconds, the espresso has a complex fruit sweetness with notes of hibiscus, cherry jam, and dark rum, withe a medium weight, creamy texture, and long finish.
Milk Course
The cortado-sized milk course incorporates a milk blend of 90% freeze-distilled whole milk for flavors of pancake, coconut flakes, and hazelnut.
Signature Drink
Citrus peel oleo saccharum, lactic fermented milk, orgeat, cold brewed black tea, and Indonesian espresso get blended together for flavors of apple juice, tangerine, and cardamom.
Hugo Cano (he/him) – Amberson Coffee – Indianapolis, IN
Coffee used at competition
Anaerobic fermented Gesha variety coffee grown at 2,000masl by producer Jamison Savage on Finca Deborah in Volcán, Panama, roasted by Archetype Coffee.
Espresso Course
Pulled at 20g in and 43g out for 26 seconds into chilled espresso cups, espressos have notes of Pineapple juice, jasmine, raspberry, and dark chocolate, with an orange zest and raspberry candy aftertaste, a medium body, and a soft, round texture.
Milk Course
The 3:1 ratio milk course consists of a three milk blend: 40% whole milk, 40% freeze distilled, and 20% caramelized coconut milk with flavors of orange creamsicle, milk chocolate, and macadamia nut, with a medium-heavy weight body.
Signature Drink
Cooled Gesha espresso gets combined with macerated pineapple juice and caramelized coconut milk, blended, and finished with orange blossom aromatics made from orange blossom tea and dry ice. The signature beverage has notes of cherry, butterscotch, and chocolate mousse.
First year competing?
No
Phillip White (he/him) – Los Angeles, CA
Coffee used at competition
A Bourbon variety coffee grown 1,600-1,800masl by the Bwishaza Coop in the western mountains of Rwanda, near Lake Kivu, roasted by Black & White Coffee Roasters.
Espresso Course
20.3g in and 43g out for 30 sec, espresso have notes of cherry, peach, and mandarin, with a light body and silky black tea finish.
Milk Course
Freeze-distilled lactose free whole milk (more akin to the easier-to-digest milks consumed on the Cxffeeblack Barista Exchange Program trip to Africa) combine with 50g espresso for flavors of caramel, vanilla, and cheesecake (“the regular kind”).
Signature Drink
A clarified milk punch, saline solution, passionfruit solution, and hyper-chilled espresso get added together and nitrogenated, finished with an imitation rum for flavors of cherry limeade punch, orange sherbet, and golden raisin.
First year competing?
No
Arturo Mandujano Jr (he/him) – MoonGoat Coffee Roasters – Lake Forest, CA
Coffee used at competition
Carbonic macerated blend of Gori Gesha and Gesha 1931 varieties, grown in the Gori Gesha region of Ethiopia.
Espresso Course
19g in to 47g out over the course of 20 seconds, the carbonic macerated Gesha is pulled over frozen spheres to cool the espresso, giving it a pomegranate sweetness, all-spice bitterness, medium weight like chardonnay, juicy mouthfeel, and a lingering citrus finish.
Milk Course
A macchiato, the milk course blends shorter 23g in to 36g out espresso shots with freeze-distilled A2 milk from grass-fed cows for flavors of cacao nib, tamarind, and graham cracker crust.
Signature Drink
Hyper-chilled Gesha combines with grapefruit cordial, lactic vanilla, and freeze-distilled A2 milk, with notes of candied orange and creamy melted chocolate.
First year competing?
Yes
Noel Goodwin (she/her) – Hagen Coffee Roasters – Black Diamond, WA
Coffee used at competition
A Yellow Bourbon variety grown at 1,730masl in the Huila region of Colombia, fully washed and double anaerobic fermented, and roasted 10 days ago.
Espresso Course
21g in to 40g out in 24 seconds, espressos have notes of watermelon, honeydew, and molasses, with an orange finish, medium body, and a juicy mouthfeel.
Milk Course
A custom blend of 85% whole milk and 15% macadamia nut milk gets freeze distilled and homogenized combine with the espresso for notes of Melted strawberry ice cream, tiramisu, hot cocoa, and vanilla, with a medium body, silky mouthfeel, and a sweet finish.
Signature Drink
Raisin puree, fermented passionfruit honey, and a mixture made of spent coffee pucks and orange juice, aerated, chilled, and then homogenized, all finished with a coffee blossom aromatic. The signature beverage has notes of raspberry, peach, dark chocolate, and red grape, with medium body and a lasting finish.
First year competing?
Yes
Rafael Levy Diner (he/him) – Onyx Coffee Lab – Rogers, AR
Coffee used at competition
A red honey processed Gesha from producer Pepe Arguello at Finca Santa Cruz in Chiapas, Mexico, and a black honey processed Wush Wush variety from Colombia, blended together at a 5:3 ratio.
Espresso Course
16g in to 40g out at a 19.3% extraction, the espresso course has notes of raspberry, ripe ruby red grapefruit, orange blossom, and cacao, with a medium weight and a juicy long finish.
Milk Course
The 3:1 ratio milk beverage incorporates freeze-distilled lactose-free whole milk for flavors of Werthers caramel, salted toffy, and milk chocolate, with a rich, buttery, and creamy finish.
Signature Drink
A mole-inspired beverage, the signature drink contains coffee blossom honey and cacao solution, ancho chile infused agave syrup, salted whey, olive oil, and lime juice, all steamed together and then smoked over cherry wood. Flavors include warm mulled apple cider, chocolate, fire toasted marshmallow, and mole.
First year competing?
Yes
Seidy Selvanow (she/her) – Kafeix Roasters – Vancouver, WA
Coffee used at competition
A Maracaturra variety produced by Samuel and Gloria Ronzon at La Joya in Veracruz, Mexico at 1,700masl, and an anaeromic-fermented Gesha grown at 1,700masl in Colombia.
Espresso Course
Using the anaerobic Gesha pulled at 18g in to 42g out, the espressos have notes of apple, rainier cherry, jasmine, and peach tea, with a medium weight, juicy texture, and a mandarin orange finish.
Milk Course
The Maracaturra Mexico coffee combines with lactose-free milk for a milk drink with flavors of yellow cake batter, melted raspberry ice cream, sweet vanilla, and a cocoa finish.
Signature Drink
Rapid chilled Gesha espresso, instant Maracaturra coffee, pineapple oleo saccharum, and raspberry compote get combined and nitrogenated, for flavors of strawberry candy, guava, and pomegranate, with a sweet tropical finish.
First year competing?
No
Dakota Graff (he/him) – Onyx Coffee Lab – Rogers, AR
Coffee used at competition
An anaerobic fermented natural processed SL34 produced by Rigoberto Herrera grown at 1,800masl on Granja La Esperanza in Potosí, Colombia; an anaerobic natural Eugenioides grown at Cafe Inmaculada in Valle del Cauca, Colombia; and a robusta from Ecuador.
Espresso Course
15g in 45g out in 22 seconds, extracted over chilled spheres SL34 espresso has notes of ruby red grapefruit juice, cacao nib, strawberry, and warm honey, with a silky and round tactile, medium weight, and a long sweet finish.
Milk Course
Combining a peaberry version of the SL34 with the Eugenioides, the 3:1 milk beverage imports freeze-distilled lactose free milk for flavors of orange vanilla cake, milk chocolate, salted caramel, and white chocolate.
Signature Drink
Blending SL34 with the Ecuadorian robusta, the sig bev incorporates cascara and coffee flower cordial, agua faba, and lacto-fermented raspberries, served in an apple, for notes of tart apple, raspberry, and orange taffy.
First year competing?
No
Gray Kauffman (they/them) – Seattle, WA
Coffee used at competition
A double anaerobic fermented, thermal shock processed Caturra grown at 1,900masl by Wilton Benitez at Granja El Paraiso-92 in the Cauca region of Colombia, frozen 20 days off roast.
Espresso Course
21g in to 45g out, 18 seconds, pulled over frozen stainless steel balls, for notes of raspberry jam, cocoa, maraschino cherry, a light-to-medium weight, and a long, slightly dry finish.
Milk Course
Combined in a 2.5:1 ratio, a three-milk blend consisting of freeze-distilled 3.5% fat milk, lactose free milk, and freeze-distilled oat milk gives the thermal shock Caturra notes of vanilla wafer cookie, vanilla malt, and praline.
Signature Drink
Chilled espresso, fermented blood orange juice, wildflower honey and hibiscus tea syrup, and egg white get blended together and served in stemware with a jasmine tea rinse for notes of fresh raspberry and milk chocolate.
First year competing?
No
Frank La (he/him) – Be Bright Coffee – Log Angeles, CA
Coffee used at competition
An anaerobic fermented Ethiopian landrace variety coffee known as Ombligon, grown at 1,900masl by producer Nestor Lasso at Finca El Diviso in Huila, Colombia.
Espresso Course
Notes of tart cherry juice, watermelon candy, rhubarb, and dark chocolate, with a medium weight, silky mouthfeel, and lingering finish.
Milk Course
Using evaporated freeze-distilled lactose free milk, the Ombligon-based milk course has notes of chocolate covered raisin, cheesecake, and vanilla malt.
Signature Drink
Chilled espresso, oolong tea and honey clarified coffee milk punch, red seedless grape syrup, and coffee saccharum, all blended together to new flavors of lemon yogurt, white grapefruit, and ginger ale.
First year competing?
No
Jinwoo Ahn (he/him) – Cafe Grumpy – Palisades Park, NJ
Coffee used at competition
A wash processed Paraneima variety coffee grown at 1,600masl by Cesar Fernandez on his 4.5 hectare farm, El Cielito in Santa Bárbara, Honduras.
Espresso Course
Notes of grapefruit, 75% dark chocolate, and cocoa nib, with a medium weight and a juicy and round body.
Milk Course
Freeze-distilled Ghost Town Oats oat milk combine with Honduras Paraneima espresso for notes of cocoa powder and baker’s chocolate.
Signature Drink
The Old Fashioned cocktail-inspired sig bev includes hyper-chilled espresso, lime peel oleo saccharum, non-alcoholic bitters, and freshly squeezed lime juice for flavors of candied lime, cinnamon, and 75% single origin dark chocolate.
First year competing?
No
Jason Yeo (he/him) – Saint Frank Coffee – San Francisco, CA
Coffee used at competition
A lactic fermented, wash processed Gesha variety grown at 1,700masl by producer Benjamin Paz at El Brujo in Santa Barbara, Honduras.
Espresso Course
Pulled over frozen spheres at 20g in and 45g out for 25 seconds, the washed Gesha has notes of tangerine with a black tea finish.
Milk Course
Cryodesiccated lactose-free milk rehydrated in A2 milk in a cortado-sized beverage gives flavors of white chocolate, caramel, and chocolate milkshake.
Signature Drink
Hyper-chilled espresso, lemon oleo saccharum, milk-washed cold pressed orange juice, and clarified orgeat get a nitro charge, presenting flavors of orange blossom, lemon candy, blood orange, grape candy, and cherry.
First year competing?
No
Lynn Hrabovsky (they/them) – Cosmic Bloom Coffee – Vista, CA
Coffee used at competition
An anaerobic fermented, natural processed Catuai variety coffee grown at 1,700masl in Indonesia.
Espresso Course
Pulled at 18.5g in and 36g out for 30 seconds, the Catuai espresso has notes of tart dried cherries, chocolate ganache, and a cashew nuttiness.
Milk Course
A 1:1 ratio milk beverage using freeze-distilled milk, the drink has flavors of Hersey’s milk chocolate, with a fluffy mouthfeel, and a graham cracker finish.
Signature Drink
An orgeat-inspired syrup, the byproduct of the freeze-distilled milk, and cherry water kefir mix with Catuai espresso for notes of fruit-forward beer like a lambic, sweet vermouth, and sweet cherry, with a light refreshing mouthfeel and a cherry cream soda-like finish.
First year competing?
No
Alex Sciarotta – Narrative Coffee – Everett, WA
Coffee used at competition
A carbonic macerated natural processed Gesha variety grown at 1,700masl on Mikava Estates in Colombia, roasted by Velton Ross at Velton’s Coffee.
Espresso Course
Pulled at 20g in and 40g out for 26 seconds, the Mikava Estates Gesha as an espresso has notes of raspberry acidity, pineapple sweetness, and blood orange bitterness, with a juicy mouthfeel.
Milk Course
Freeze-distilling whole milk from Jersey and Guernsey cows at northern Washington’s Grace Harbor Farms, the milk beverage has notes of dark chocolate mousse, melted neopolitan ice cream, and sweet buttery pastry.
Signature Drink
Chilled espresso, brewed Gesha, lactic acid solution, tartaric acid solution, and simple syrup get a nitro charge, giving flavors of sweet rosé, mango lassi, and lime sherbet.
First year competing?
No
Jamie Patel (he/him) – Counter Culture Coffee – Wake Forest, NC
Coffee used at competition
An anaerobic honey washed processed Gesha variety grown at 1,600masl by Marysabel Caballero and Moisés Herrera on Finca El Puente in Marcala, Honduras.
Espresso Course
19g in to 40g out for 20 seconds, the Finca El Puente Gesha has notes of cranberry, orange, pink grapefruit, and dark chocolate, with a lingering black tea-like finish.
Milk Course
Freeze-distilled and caramelized lactose-free milk create a beverage with notes of wafer-thin waffle, yogurt-covered raisin, and vanilla.
Signature Drink
Hyper-chilled Gesha espresso and lacto-fermented kiwi juice headline a signature beverage with notes of fresh cherry, salted caramel, and yellow peach milkshake.
First year competing?
No
Anthony Ragler (he/him) – Black & White Coffee – Wake Forest, NC
Coffee used at competition
A double anaerobic fermented, natural processed Gesha grown by Abu Coffee in the Cañas Verdes region of Boquete, Panama.
Espresso Course
Pulled at 19g in and 42g out over frozen spheres, the natural Gesha has notes of red cherry, sweet lemon, and apricot, with a medium body, silky mouthfeel, and black tea finish.
Milk Course
Cryodesiccated milk gets rehydrated in whole milk in a 1:8 ratio, giving the beverage flavors of milk chocolate and caramel.
Signature Drink
Hyper-chilled espresso, smoked bourbon oleo, fermented grapefruit juice, sparkling water, and a spritz of sage essence give notes of lime zest, subtle oak, mojito, ginger, and mint.
First year competing?
No
Jeremy Bennett (he/him) – Bennetts Coffee Co
Coffee used at competition
A Gesha variety produced by the Janson family in Volcan, Panama and a thermal shock processed Pink Bourbon from producer Diego Bermudez at El Paraiso in Cauca, Colombia.
Espresso Course
Using the Gesha at a ratio of 16.3g in and 40g out for 25-28 seconds, the espresso course has notes of watermelon, jasmine, and lime acidity.
Milk Course
Pulling the Pink Bourbon to the same specifications, as a cortado it has flavors of key lime pie and walnut.
Signature Drink
Thermal shocked Pink Bourbon gets added to pistachio oleo saccharum, raspberry cordial, and aqua faba, all shaken and strained, expressing flavors of fruit punch, watermelon, and key lime pie.
First year competing?
Yes
Meg Skop (she/her) – The Coffee Movement – San Francisco, CA
Coffee used at competition
A blend of two coffees: an anaerobic natural processed field blend from Kenya and a honey processed, watermelon co-fermented Pink Bourbon from Colombia.
Espresso Course
At 22g in and 52g out, stirred with frozen spoons, the blend has a medium weight, creamy texture, and lingering finish with notes of fresh raspberries, watermelon candy, pineapple juice, and a lingering ruby red grapefruit finish.
Milk Course
Blending 90% Ghost Town Oats oat milk with 10% freeze-dried raw cow’s milk, the milk beverage has notes of strawberries and cream oatmeal, shortbread, and honey granola.
Signature Drink
Raspberry oleo saccharum, botanical tea concentrate, and elderflower tonic compliment the Kenyan espresso to present notes of blackberry jam, tart green apple, a violet florality, with a slight effervescence, and mint in the finish.
First year competing?
No
Thanks for tuning in today! We’ll be back tomorrow for the Semi-Final round of the 2024 US Barista Championship.
