Presentación de Diego Campos World Barista Championship Milán 2021

Coffee and Preparation

• Coffee: Colombian specialty coffee grown at approximately 2,000 m. The presenter says the high altitude slows cherry ripening, contributing to sweetness, body, and acidity. The farm name is unclear in the subtitles; the producer is identified as Mr. Juliano.
• Processing: Eight days of anaerobic fermentation, followed by drying to 11% on rotating raised beds inside a greenhouse. Fans are used to slow the drying process.
• Roasting: Roasted 11 days before the presentation on a Loring roaster. Total roast time was 8 minutes 11 seconds. The subtitles also mention 18% development, a 3½-minute Maillard stage, and a 90-second development stage.

Espresso

• Dose and yield: 20 g of coffee to 48 g of espresso.
• Water temperature: 91°C.
• The presenter reports targeting 20% extraction and 8% TDS, using the same brewing parameters for all drinks.
• Tasting notes: High sweetness, like brown sugar, with cacao nibs, passion fruit, papaya, tangerine, and a hint of malt. Low bitterness, medium juicy acidity, and a medium, round, heavy body with a silky, slippery texture and a long finish.

Milk Drink

• Milk: Italian 3.5% whole milk, frozen and allowed to drip in a container to remove water and concentrate its sugars, proteins, and fats.
• Heat or steam the milk to an estimated 50°C to bring out more sweetness.
• Combine the espresso and milk at a 1:3 ratio. The subtitles do not clarify which is the larger part.
• Tasting notes: Butter cookies, nougat, caramel, almond, and cocoa. The texture is described as creamy and fluffy, like melted ice cream.

Signature Drink

1. Start with the four shots of espresso prepared earlier. Let them cool to open up the flavors and soften the acidity.
2. Add 12 g cherry reduction. Cook fresh cherries over low heat for 30 minutes, strain, and freeze.
3. Add 24 g pineapple–starfruit reduction. Cook 2 parts pineapple to 1 part starfruit over low heat for 30 minutes, strain, and freeze.
4. Add 8 g mucilage reduction. Heat the mucilage at 80°C for 10 minutes, strain, and freeze.
5. Homogenize the mixture to combine the ingredients.
6. Add the Eugenioides cold brew, prepared at a 1:8 ratio for 12 hours and frozen into spheres. The subtitles appear to say it was brewed with “tonic water,” but the wording is unclear; no quantity is given.
7. Serve with a straw.

The presenter describes cacao nibs, ripe mango, passion fruit, sugar-cane and blackberry sweetness, a juicy texture, and a cool, peach-like sensation.

Presentation and Serving Cues

• The espresso was paired with a dry-ice aroma effect, a sphere intended to suggest dense body and slippery texture, and music played through a tablet and headphones to engage multiple senses.
• Judges were asked to stir the espresso three times with a spoon and evaluate it before drinking. They then listened to the audio experience before scoring.
• Equipment mentioned or implied: Espresso machine, Loring roaster, containers for dripping milk, cooking and straining equipment for reductions, freezer and funnels for freezing reductions, spoon, tablet, headphones, and straw.

Presenter and Source

Diego Campos, representing Colombia; video from Coffee Media. The presentation references producer Mr. Juliano and says the farm’s growing approach is inspired by the native forest conditions of East Africa. The farm name is unclear in the subtitles.