Hello and welcome to the beautiful coastal city of Busan, South Korea! We’re here for the 2024 World Barista Championship, the culmination of the Coffee Championships season that began so many months ago. Nearly 60 competitors are here today representing as many countries in hopes of being crowned the World Barista Championship. But that ultimate goal is still days away; there’s a gauntlet that awaits between now and then.
With a field this big, Round One is being divided over two days, roughly 30 competitors a day, with some overlapping routines going on across the three stages. After those two days, the top 18 scoring baristas will move on to the Semi-Finals round on Friday, and the top six from there will head to the Finals. After one last run through, one final argument for the title, the champion will be announced on Saturday. But first they have to make it through the expansive Round One.
We’ll be following along across all three stages to bring you routine details and insights, which we will be updating this feature with as they happen. So stay tuned, the most exciting few day on the coffee calendar starts now!
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 Syrup, Third Wave Water, and DiFluid.
Takayuki Ishitani (he/him), Japan
Coffee used at competition
A wash processed Gesha from Panama and a Caturra variety from Finca Milan in Colombia.
Espresso Course
Combining the two coffees at 16g Gesha and 2g Caturra, the medium acidity, low bitterness espresso has notes of pineapple, plum, orange blossom, and a rosehip finish.
Milk Course
Switching to 17g Caturra and 2g Gesha, Ishitani combines rice milk and lactose-free cow’s milk in a 1:2 ratio to blend with the espresso for notes of yellow peach, mango, and caramel.
Signature Drink
A negroni-inspired drink, the sig bev, Ishitani adds to his 17:2 Caturra and Gesha espresso a pine leaf and juniper berry infusion to represent gin, a pineapple a brown sugar fermentation akin to Campari, and a sous vide solution of coarse Gesha coffee and vanilla bean for the vermouth. Combined, it has notes of sage, white peach, black orange, plum, and a caramel finish.
José Miguel Echeverría (he/him), Teco Coffee House, Guatemala
Coffee used at competition
Fully washed Gesha from Finca La Colina grown 1800MASL. Traditional washed process, fermented in grain pro bags for 48 hours, pulped and fermented for 24 hours without water, washed and dried on patios for 10 days, roasted to a “medium roast” level 14 days ago.
Espresso Course
20 grams in 40 grams out. Removed the crema to highlight citrus acidity. Instructed judges to sip thrice, sniff thrice, sip thrice, sniff thrice.
Milk Course
Lactose-free freeze distilled milk to complement juicy acidity of coffee. Served in macchiato cups. Notes of caramelized orange and orange marmalade.
Signature Drink
Siphon 200 grams of water 10 grams of orange peel 6 grams of red fruit 6 grams of lemon peel and vanilla. Infusion placed in a cold bath. 100 grams of infusion mixed with 100 grams of sugar to create a syrup. Served in cognac glass. Constructed by first adding 14 grams of syrup over ice sphere in glass. Hyper chilled espresso added. Finished with a misty spritz of the syrup infusion to enhance aromatics.
Christos Giachos (he/him), April Coffee Roasters, Denmark
Coffee used at competition
An anaerobic fermented Gesha variety from Hacienda La Esmeralda in the Chiriquí Province of Panama.
Espresso Course
Pulled at 19g in and 50g out over a total of 23 seconds using 91 deg C water, the Esmeralda Gesha has notes of raspberry, white grapefruit, and jasmine, with a long lasting finish.
Milk Course
Using freeze-distilled full fat milk from a local Korean dairy, the milk drink has flavors of raspberry, caramel, and white chocolate.
Signature Drink
An espresso martini inspired drink, Giachos’ sig bev incorporates chilled Gesha espresso, a palo santo cordial, and baked apple juice syrup, all shaken over ice for notes of gooseberry, clove, and pomelo.
Pan Wei (he/him), Hangzhou PiMi Coffee Company, China
Coffee used at competition
An anaerobic fermentation process Typica variety grown in Yunnan, China at Finca Zeoyuan at 1800 MASL. Roasted for 10 minutes with a short development time.
Espresso Course
20g in 40g out, stirred fived times, the Typica has notes of stone fruit, peach, purple grape, and passion fruit, with a medium body and juicy texture.
Milk Course
Combing a freeze distilled milk with 5% coconut milk, steamed to 55 degrees C, the 3:1 milk to espresso beverage has notes of banana, mango, and vanilla cookie.
Signature Drink
Espresso prepared and placed on ice at the beginning of the routine “to lock in aroma.” A choose your own adventure style service, judges are asked to select preference for amount of acidity, aroma, and body. Judges selected medium all around—medium acidity. 20g freeze-processed pear juice, fruit aromatics, and 20g of freeze-distilled milk, combine with the chilled espresso for notes of apricot, starfruit, and cantaloupe.
Oscar Gonzalez (he/him), Caracas Quiere Café, Venezuela
Coffee used at competition
An anaerobic fermented Monteclaro, a recently developed Venezuelan variety, grown at 1,800MASL by producer Victor Montilla in Western Venezuela.
Espresso Course
As espresso, the Monteclaro has notes of cherry, peach, cocoa, grapefruit acidity, and a caramel sweetness.
Milk Course
Gonzalez creates of milk blend of whole milk and lactose-free milk used in a 4:1 ratio and cryodesiccated, giving his milk beverage notes of strawberry yogurt, almond, and whiskey cream.
Signature Drink
Using Venezuelan-centered ingredients, Gonzalez combines 40g cupuaçu (similar to cocoa), 60g tupito (tomato of the Amazon), 2g murupi pepper, Venezuelan Amazon honey, and Monteclaro espresso for notes of plum, ginger, orange acidity, and a caramel sweetness.
Zjevaun Lemar Janga (he/him), Ripsnorter Coffee, The Netherlands
Coffee used at competition
Multiple versions of a double fermented, honey processed Pink Bourbon from Pitalito, Colombia.
Espresso Course
Pulled at 21g in and 42g out, the Pink Bourbon espresso has notes of elderflower, peach, and grapefruit.
Milk Course
For the milk course, Janga removes 10% of the water from this full fat milk from MRY breed cows and replaces it with coconut milk. Combined with Pink Bourbon, it has notes of mango, pink guava, and caramel.
Signature Drink
Simple syrup, lactic fermented pink elderflower, honey, and salt fermentation, vacuum-distilled coconut water, and Pink Bourbon espresso, all get nitro charged, to give the signature beverage notes of strawberry, pineapple, and blood orange.
Junghwan Lim (he/him), Aerycoffee, South Korea
Coffee used at competition
Natural processed Colombia Finca Las Margaritas Sudan Rume. 10-minute roast time to bring out the sweetness to the max. Notes of orange blossom, green apple, lemon grass.
Espresso Course
20g in 50g out, 92 C water. Medium sweetness medium-high acidity medium-low bitterness medium body, long and clean aftertaste. Notes of orange blossom, green apple, lemongrass flavors. “Stir espresso five times before tasting.”
Milk Course
Distilled milk to increase velvety texture and sweetness. Steamed at 50 degrees C to maximize sweetness. Creamy texture, notes of vanilla, caramel, and nutmeg. So delicious. Stir three times with spoon for a consistency experience.
Signature Drink
Blended blueberry, passionfruit juice, pine sugar to complement rich fruity flavors of coffee. Apple flavor notes from the coffee blended with the mixture to bring out flavors of blood orange. Blended with spices of cardamom and cinnamon. Served in a wine glass for a delicate taste experience. Flavor notes of blood orange, black tea, cola flavors, medium body, juicy and silky texture, long lasting finish of ginger. “Reminds me of a delicious craft cola.”
Ian Kissick (he/him), Formative Coffee, Ireland
Coffee used at competition
A Colombian Gesha variety grown at 2,000MASL and a Yellow Bourbon from Granja El Paraíso 92 in Colombia’s Cauca Valley, both roasted six weeks ago.
Espresso Course
Using 94 deg C water and pulled at a 22% extraction rate over a chilling agent, the Colombia Gesha has notes of bergamot, white grapefruit, green tea, and yuzu.
Milk Course
Using a 50/50 blend of freeze-distilled Jersey cow milk and freeze-distilled oat milk, steamed to 55 deg C, the milk beverage has notes of mango, rum raisin, and almond.
Signature Drink
Chilled espresso gets combined with a bilberry syrup, juice from the tin of pineapples, and whey for flavors of raspberry, peach, and white grape.
Michaela Ruazol (she/her), Typica, United Arab Emirates
Coffee used at competition
Lot 347, a natural processed Green Tip Gesha grown at 1,700MASL on Janson Farms in Volcan, Panama.
Espresso Course
Lot 347, pulled at 20g in and 40g out, has notes of sweet tangerine, yellow peach, and red cherry, with a cacao nib finish.
Milk Course
Using two-day-old 4% milk fat cow’s milk steamed to 50 deg C, the Green Tip Gesha milk beverage has notes of butterscotch, milk chocolate, a sweet toffee finish, and a rich, sweet creamy mouthfeel and texture.
Signature Drink
Chilled espresso, coffee saccharum, and a strawberry and Janson Farm honey reduction all get blended and served over frozen steel spheres for flavors of cantaloupe, grape candy, mandarin orange, and a red grape finish.
Antonio German Venturo Bardales (he/him), Ciclos Cafe & El Cacaotal, Peru
Coffees used at competition
Espresso course: Coffee produced in collaboration with producer Hector Marin. Produced by Sara Gamarra at Sillapata, Cusco, Peru grown at 1950 MASL. Gesha variety, washed, anaerobic process.Milk course: Coffee produced in collaboration with wine-growers in France and coffee colleagues in Panama. Producer Héctor Marin, grown in Chachamayo, Junín, Peru at 1750 MASL. Natural ASD + Skin Contact process.Signature Beverage course: a blend of both.
Espresso Course
22g in 50g out 95c
Flavors of grapefruit, brown sugar, florals of black tea
Medium body, smooth and velvety texture
Lasting aftertaste of hazelnut
Milk Course
Espresso 22g in 50g out
Milk: Lactose-free 35% concentration via freeze distillation at 60 deg C
Signature Drink
A drink made in collaboration with cacao and coffee producers, baristas, and bartenders. Using the coffees from both the espresso and milk course. Espresso from Héctor’s Catigua, with 30g of cacao pulp reduction, 20g coffee cascara infusion, 2g saline solution, 250g ice, nitrogenated in NitroBrew, with coffee oil from Sara Gamarra’s gesha variety. Flavor notes of apple sauce, chocolate ice cream, banana, and a hazelnut aftertaste. Silky and juicy with a medium body.
Federico Pinna (he/him), Urban Cafe, Italy
Coffee used at competition
A 70/30 anaerobic fermented blend of Chirozo variety coffee from Finca Las Flores and a Bourbon Cidra from Finca El Diviso, both in Pitalito, Colombia. And a thermal shocked Ombligon variety from El Diviso.
Espresso Course
Using the Chirozo/Bourbon Cidra blend, pulled at 22g in and 40g out using 92 deg C water, the espresso has notes of guava, peach, ripe pineapple, bergamot, and a cacao nib finish.
Milk Course
Now using the Ombligon, Pinna created a custom milk blend using a 4:1 ratio of cow’s milk from Czech Republic and oat milk, giving the beverages flavors of blueberry yogurt, hazelnut, and a milk chocolate finish.
Signature Drink
Hyperchilled Ombligon espresso gets combined with blueberry yogurt and a white tea, butterfly pea flower, and elderflower cordial, all shaken over ice and finished with a rose simple syrup foam for flavors of raspberry, jasmine, and a cacao nib finish.
Gio Visitacion (he/him), Good Cup Coffee, Philippines
Coffee used at competition
A Gesha variety produced by Eugene Altieri of Altieri Coffee in Boquete, Panama.
Espresso Course
As an espresso served in frozen cups, the Altieri Gesha has notes of mandarin orange, orange blossom, honey, apricot, and a candied orange finish.
Milk Course
Using a lactose-free milk concentrated to 60%, the 3:1 ratio milk drink has notes of orange marmalade, dulce de leche, honey, and vanilla wafer.
Signature Drink
Coffee blossom tea, cascara cordial, filter coffee concentrate, and Gesha espresso get combined and nitrogen infused for flavors of cherry blossom, dark plum, tamarind, caramelized orange, and a creamy mouthfeel with a coating experience.
Nelson Phu (he/him), Rosso Coffee Roasters, Canada
Coffees used at competition
A natural processed, anaerobic fermented Black Moon Farm Chiroso variety produced on the eastern slope of the Baru Volcano in Boquete, Panama.
Espresso Course
19g in 50g out, pulled over frozen spheres and served in chilled cups, the espresso has notes of blackberry, black currant, green grape, nectarine, and sweet lime.
Milk Course
A 50/50 blend of rice milk and evaporated milk combined with Chiroso to create flavors of almond short bread cookies, grape jam, and caramel red apple.
Signature Drink
Espresso, coffee saccharum, lemon peel, allspice, and toasted coconut milk powder create notes of brown butter, apple pie, lemon pound cake, mulled wine.
Abdulrahim Albalushi (he/him), Slope Roastery, Saudi Arabia
Coffee used at competition
A natural processed Caturra variety grown at 1,800MASL by producer Juan David Cardona at Finca La Luz.
Espresso Course
Pulled at 20g in and 43g out using 93 deg C water, the Caturra has notes of pineapple, cherry, passionfruit, and a grapefruit finish.
Milk Course
A 60/40 blend of oat milk and freeze-distilled full fat milk give the Caturra notes of butterscotch, caramel, chocolate cookie, hazelnut, and wafer biscuits.
Signature Drink
Espresso, passionfruit juice, earl grey tea, gooseberry jam, and coffee saccharum all get nitrogen flushed and served at room temperature in chilled cups for notes of kiwi, bergamot, mango, caramel, and mandarin.
Luke Letts (he/him), Father Coffee, South Africa
Coffee used at competition
A double anaerobic fermented, thermal shock washed Yellow Gesha and a koji fermented and coffee cherry juice washed Maragogipe, both produced by Diego Bermudez at Finca El Paraiso in Cauca, Colombia.
Espresso Course
18g in and 50g out using 93 deg C water and pulled over frozen spheres, the Yellow Gesha has notes of passionfruit, ripe strawberry, dried apricot, and dark chocolate finish.
Milk Course
Using a Gesha and Maragogipe blend, Letts steams a freeze-distilled whole milk to 60 deg C before pouring it over a frozen steel sphere to cool to body temperature that creates a milk drink with notes of melted strawberry ice cream, salted caramel, and cherry with dark chocolate.
Signature Drink
Kefir, pineapple and spent coffee saccharum, and freeze-distilled milk all combine with Yellow Gesha for tasting notes of peach drinking yogurt, toffee, and cocoa puff cereal milk.
Bella Thu Pham (she/her), Quest Asia, Vietnam
Coffees used at competition
Anaerobic fermented coffee produced by El Diviso Coffee Farm from Hulia, Colombia.
Espresso Course
Stirred 10 times front to back, the espresso has notes of grapefruit and raspberry, with a medium weight, juicy texture, and citrusy aftertaste.
Milk Course
Using a commercially available milk by CP Meiji due to is creamy texture and sweetness similar to that of freeze distilled, the 3:1 ratio milk beverage has notes of strawberry ice cream, vanilla, and butterscotch.
Signature Drink
A fermented mixture of passion fruit, pineapple, water, and salt gets added to a floral syrup and finished with a strawberry yogurt foam for a smoothie like texture and flavors of strawberry, mango, pineapple, and pink guava.
Lakis Psomas (he/him), Nestle Professional, Sweden
Coffee used at competition
A Pink Bourbon variety grown at 1,600MASL under canopy shade in Huila, Colombia.
Espresso Course
Pulled at 20g in and 40g out using 93 deg C water, the Pink Bourbon has notes of passionfruit, pineapple, lemongrass, and a grapefruit aftertaste.
Milk Course
A 95/5 Lactose-free milk and coconut milk combination freeze distilled to 70% and steamed to 60 deg C, the 4:1 ratio milk drink has notes of passionfruit, passionfruit, peach yogurt, a coconut aftertaste, and a creamy texture.
Signature Drink
Espresso, fermented apple juice, the 95/5 lactose-free and coconut milk blend, and one ice cube all get blended together for flavors of mango, passionfruit, peach, orange, and coconut.
Chris Loukakis (he/him), Wise Cup Coffee Roasters, Greece
Coffee used at competition
Three different coffee varieties, all yeast inoculated, anaerobic fermented, and natural processed, and produced by Ninety Plus Chiriqui, Panama.
Espresso Course
Using a Gesha variety, the espresso course has flavors of blood orange, mandarin, red grape, and a golden raisin finish, with a medium high sweetness and acidity.
Milk Course
Using a Catuai variety coffee and lactose-free milk concentrated down to 40%, the milk beverage has notes of butterscotch, caramel, strawberry, vanilla, and a dark chocolate finish.
Signature Drink
Using an Amaro Gayo variety coffee, extra virgin olive oil, fresh strawberry juice, and lime cordial all get passed through an electromagnetic field and then added to the chilled espresso and finished with a coffee cherry blossom cold brew foam for notes of raspberry, elderflower, and passionfruit.
Steven Arevalo Valdez (he/him), Amor Perfecto, Colombia
Coffees used at competition
La Roca Estate Pacamara produced by Elias Rojas in Planadas, Tolima, Colombia, grown at 1800MASL and roasted 15 days ago.
Espresso Course
Pulled at 20g in and 45g out for a 9% TDS and 21% extraction, the espressos are then exposed to 60hz sound frequency to influence flavor for notes of chamomile, red grapes/red wine, chocolate, blueberries, mangosteen, and a lingering dark chocolate aftertaste.
Milk Course
Cappuccino-sized milk drink made by combining caramelized and freeze processed milk for flavors of salted caramel, butter cookies, milk chocolate, delicate notes of orange blossom, and a creamy vanilla finish.
Signature Drink
A drink made with espresso and coffee brewed from a V60, tamarind pulp reduction, and a lemon balm infusion. Using headphones and tuned sound frequencies, judges experience flavor notes of ginger candy, lemon, vanilla, and a refreshing juicy prolonged finish.
Surender Kumar (he/him), Malaysia
Coffee used at competition
A fully wash processed Gesha grown at 1,7000MASL by Benjamin Paz at Finca La Salsa in Honduras.
Espresso Course
As an espresso, the Finca La Salsa Gesha has notes of sweet navel orange, dark honey, and nectarine with floral aromatics and a lingering orange candy finish.
Milk Course
1:2 freeze distilled milk concentrated to 30% and fresh whole milk and steamed to 55 deg C, the milk beverage has notes of danish butter cookies, toasted cashews, creamy texture and long sweet butterscotch finish.
Signature Drink
Espresso, mosaic hops solution, cold pressed watermelon milk wash, navel orange koji inoculation, and vanilla, finished with a tomato juice infused with kelp, shiitake mushroom and bonito flakes for notes of pink guava, red plums, and orange blossom.
Stephen Wong (he/him), Gif Coffee, China
Coffee used at competition
A Sudan Rume variety grown in Colombia.
Espresso Course
20g in 54g out, 94 deg C water, and pulled over frozen spheres, the Sudan Rume has notes of green grape, brown sugar, ginger beer, lemongrass, ginger candy, and chamomile, with a brown sugar aftertaste.
Milk Course
Combining a blend of 90% freeze-distilled lactose-free milk and 10% coconut milk, the milk drink has flavors of lemongrass, ginger candy, and chamomile.
Signature Drink
Poached quince, chilled espresso, and fig leaf milk wash combine for flavors of grape, red apple, lemon verbena, and a ginger aftertaste.
Roosa Jalonen (she/her), Forest Green Coffee, United Kingdom
Coffees used at competition
An aneorbic fermented natural processed Typica Mejorado variety from Finca La Negrita in Tolima, Colombia.
Espresso Course
20g in 47g out over 25 seconds using 90 deg C water, the first 20g of the espresso gets rapid chilled, giving notes of blackberry, pineapple, cherry, and dark chocolate.
Milk Course
Using a freeze-distilled 3.4% fat content milk steamed to 55 deg C, the 2:1 milk beverage has notes of rum and raisin ice cream, apricot yogurt, and light brown sugar.
Signature Drink
Flash chilled espresso, cloudberry syrup, darjeeling tea cold brew, and freeze distilled coconut water, all blended together for notes of peach, lemon peel, mandarin, and white grapes.
Serkan Sagsoz (he/him), Mayard Coffee Works, Turkey
Coffee used at competition
A natural processed, anaerobic fermented Liberica species coffee from Temanggung in Central Java.
Espresso Course
Pulled as an espresso, the Liberica has notes of mango, miso, nectarine, stevia sweetness, and jasmine.
Milk Course
80% freeze-distilled lactose-free milk and 20% soy milk create a milk beverage with flavors of banana, dark chocolate mousse, vanilla, and fresh tofu cream.
Signature Drink
Green tea, palo santo-infused clarified milk syrup, and cooled Liberica espresso combine for notes of peach, seaweed, bergamot, rose, and a grapefruit aftertaste.
Pedro Ricardo (he/him), Black Drop Coffee, Chile
Coffees used at competition
A anaerobic fermented, natural processed SL28 produced by Wilton Benitez at Granja Paraiso 92 in Cauca, Colombia.
Espresso Course
23g in and 44g out using 96 deg c water, as an espresso the Pink Bourbon has notes of peach jam, sweet mandarin, and pineapple, with a creamy texture and medium body.
Milk Course
Freeze distilled lactose free milk steamed to 50 deg C pairs with SL28 for flavors of salted caramel, white chocolate, and a creamy milkshake-like texture.
Signature Drink
Cascara/mosto freeze-dried and reinfused with water and then reduced, freeze-dried strawberry juice reduction, and espresso incorporates for flavors of orange, red guava, chocolate pudding, and creamy texture like a smoothie.
Sin Lin (she/her), Simple Kaffa, Taiwan
Coffee used at competition
A light and a medium roast of the same double anaerobic fermented Pink Bourbon variety from Finca El Paraiso 92 in Cauca, Colombia.
Espresso Course
Using a 4:1 mix of light and medium roast, the Pink Bourbon espresso has notes of mandarin, peach, lychee, and muscat grape, with a hint of nutmeg.
Milk Course
Combining two version of the same milk, including one with the water removed down to a 40% concentration, the 1:4 light to medium roast-based milk course has notes of almond, caramel, milk chocolate, and a hint of mandarin with chocolate ice cream aromas.
Signature Drink
Inspired by and incorporated peaches from Nagano, the 10:1 light to medium roast sig bev includes peach gin, fermented peach juice, and a nutmeg, fennel, and clove spiced peach syrup, all CO2 charged for flavors of peach, sweet basil, and red guava, with a floral aroma and an elegant finish.
Roy Marín (he/him), Buena Vida Specialty Coffee, Costa Rica
Coffee used at competition
Black diamond processed Caturra and SL34 varieties grown at 1,5000MASL by Oscar and Francesca Chacon at Finca Las Lajas in Costa Rica.
Espresso Course
As an espresso, Marín’s Las Lajas coffee has notes of irange, milk chocolate, dark cherry, brown sugar sweetness, and 70% dark chocolate.
Milk Course
Lactose free milk cold distilled to 30% create a milk beverage with notes of dulce de leche, vanilla, and chocolate ice cream.
Signature Drink
Hyperchilled espresso, almond milk, pistachio, and cacao nib solution, and a natural pineapple juice combine for new notes of orange jelly and caramelized red apple.
Felix Hohlmann (he/him), Kaffeemacher, Germany
Coffees used at competition
A Green Tip Gesha grown at 2,000MASL on the Iris Estate in Volcan, Panama processed in two different ways: Symbiosis (100hr anaerobic fermented natural process) and Enigma (natural process, carbonic maceration).
Espresso Course
Using the Symbiosis pulled at 20.5g in and 44g out, the espresso gets put on a vibrating plate to enhance the sweetness, giving it flavors of passion fruit, sweet pink grape lemonade, black orange, a juicy velvety texture, and a long aftertaste of orange blossom.
Milk Course
Using the Enigma espresso and a 50% freeze-distilled milk, the milk course has notes of honeycomb and peach.
Signature Drink
Raisin infusion, verjus (an unripe grape juice), sugar, and a cold brew barley tea combine with the Symbiosis espresso for a cool beverage with drinking notes of sweet yellow kiwi, white grape, green apple juice, with a creamy texture and sparkling acidity.
Simona Stundžytė, Huracán Coffee, Lithuania
Coffee used at competition
A black honey processed Gesha from San Jose, Costa Rica.
Espresso Course
Pulled at 20g in 40g out for 30 seconds, the black honey Gesha has notes of pomegranate, ripe lemon, and white grape, with a long lasting fudge-like finish.
Milk Course
A 6:1 ratio of dairy and coconut milk, all cryodessicated, combine into a milk beverage for flavors of fudge and caramel.
Signature Drink
Passionfruit juice, clarified coconut milk syrup, lacto-fermented plums, and Las Lajas espresso combine for flavors of blood orange, strawberry, honey, and a malic acidity.
Thanks for tuning in today! We’ll see you tomorrow for Day Two of Round One of the 2024 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 Syrup, Third Wave Water, and DiFluid.
