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♪ Standing right in front of me ♪
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♪ I see what you are
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♪ Fall apart with that look on your face ♪
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♪ Known this type before
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♪ I thought I learned my lesson ♪
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♪ But I can't seem to let it go ♪
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♪ Nothing left and it's pulling me under ♪
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♪ It's all out of my control
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♪ Cause we can't get enough of this lately ♪
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♪ Trying hard in our best in life ♪
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♪ So tell me what you are
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♪ And don't plainly doing what we love ♪
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♪ In our best case life
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♪ Doing what we love
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♪ Doing what we love
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♪ Doing what we love
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♪ Doing what we love
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♪ Doing what we love
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♪ Doing what we love
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♪ Doing what we love
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♪ Doing what we love
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♪ Doing what we love
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♪ Cause we can't get enough of this lately ♪
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♪ Trying hard at our best in life ♪
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♪ So tell me what you are
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♪ And don't plainly
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♪ Doing what we love
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♪ In our best case life
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- Should we get some competitors out?
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Pardon?
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Should we get some competitors out?
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- You really don't know what to expect
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when you get there.
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You'll be surrounded by
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some of the best baristas
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in the world.
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These are the best of the best,
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the cream of the crop.
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And they're all representing their country.
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They're all hungry to do very
well in this competition.
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And that can be very stressful.
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46
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- It's super, super intense.
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To make it to world,
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you're already one of the better baristas.
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You're the best barista competitor
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from your country.
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When I won the title,
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initially, people treated me different.
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I think there's the expectation
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that when someone wins a title that
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everything changes.
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Oh, that man has a title now.
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Oh he must be taken more seriously.
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I had a guy in here take a selfie with me one day.
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It was weird.
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He like tanty on the counter,
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he's like,
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you're the Irish barista champion.
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I kind of like, I am.
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And he's like do you want to take a selfie with me.
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I was okay.
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This is weird for me
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that someone wanted to take a selfie with me.
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I just found that so bizarre.
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And I kind of really awkwardly like.
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One of our most regular customers
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took it upon himself one day
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to write a poem about my coffee shop
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a proper order.
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And that's the name of the poem,
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proper order.
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He starts talking about me in the poem,
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and you know,
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He starts talking it's hard not to feel it.
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- Morning Niall.
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Can I get a flat white, please.
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Innocently, he took over solicitors.
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Striped the back and painted gray,
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laid hardened oak,
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handmade,
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and an oversized window that shed light on this
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proper order.
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Loving Dublin highlighted this,
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Dublin loving
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and roasters like playlists change with moods.
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This is the birthplace of the caffeine inquisition
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with an ala carte menu
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that became his carte blanche.
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Opening too early and closing too late,
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this dream transformed his life in ways unforeseen.
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There are no baristas here,
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only friends,
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and they'll slap and tickle if you order properly.
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Accidentally he took over an industry,
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stripped it back with childish play,
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created bespoke memories,
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a gentle perfection that illuminates this
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proper order
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- As a kid, I always used to get nervous
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about what other people thought of me.
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Of course you still get nervous
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when you're about to go on stage.
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But I love to remember the wet room,
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so it's this exhibition at the Natural History Museum
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in Berlin.
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It's a room within a room
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that's made out of glass.
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And it's just huge.
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When you look at it,
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you feel small and inferior.
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If I don't want to do what I'm anxious about,
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if I don't want to go onstage
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and I'm freaking out,
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like I can't do this,
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I just picture myself in one of those creepy,
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cylindrical glass bottles.
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I may as well just be in there
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if I don't do what
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I'm meant to be doing.
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There's no point to
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being scared of life.
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-Tasting is a huge part
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of what makes me who I am,
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and it kind of irritates my wife
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to a degree because I like,
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she'll ask me how dinner was.
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I have this thing were if people ask me a question
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about how something tastes,
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I kind of go into it like coffee taster mode,
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and I just begin to analyze
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and like let them know what I'm thinking in my head.
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And sometimes those things aren't positive.
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Smells kind of like blue cheese.
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- He has an amazing palate.
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And I think that's where the competition is all about.
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You have to not only know your coffee,
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but you have to explain why
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they're tasting what they're tasting.
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And if you don't have a palate for that,
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you're gonna suffer in this competition.
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- I've hurt my,
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I hurt my wife's feelings a few times
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just being pretty honest about
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I hurt my wife's the way things taste.
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- It is both frustrating
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because I'm the one that cooks for him,
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and really fascinating.
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I love the way he tastes things.
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- Let me do this Grim Reaper
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in the like avalanche size.
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- [Claire] I get
kind of like jealous
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that I can't taste things
the way he tastes them.
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- This is like green apple,
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tangerine and blue raspberry.
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It has a lot of acidity,
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and it's pretty fruity.
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That's one of the things
that I've really drawn
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to love about coffee
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is that coffees can be comprised
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of such complex acids.
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But yeah, being at that it's
not only like my livelihood
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being a taster,
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but it's also like
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a thing that I can't turn off.
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- Hi.
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00:11:05,941 --> 00:11:08,806
Welcome to Coffee with Brian,
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brought to you by,
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- [Computer Voice]
Sanremo coffee machines.
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- So, you want to be a world
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champion barista.
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Well heres a few things
that you'll need to know.
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Baristas will need
to make 12 drinks
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in 15 minutes,
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four espressos,
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four milk beverages,
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and four signature drinks
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for a panel of,
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a panel of judges.
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[upbeat music]
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Baristas will receive points
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for how accurately they describe
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their coffee's flavor
notes to the judges.
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Competitors will loose one point
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for every second
they go over time.
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Anyone that goes a
full minute over time
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will be disqualified.
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A barista's signature drink
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may include any
ingredient you wish.
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The ingredient must
complement the coffee,
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and create a new
flavor experience.
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You may not use alcohol.
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Here's a good one.
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Judges may assign points
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for inspiration,
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passion and originality
of a barista's routine.
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In conclusion,
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people often say your
best is good enough.
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Sometimes those
people are wrong.
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Winning this competition
is gonna be tough.
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00:12:53,634 --> 00:12:55,050
But think about this,
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how good would it feel
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to be the best in the
world at something?
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00:13:03,161 --> 00:13:04,784
Right.
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[electronic music]
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♪ You buried me
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♪ Right where I belonged
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- That's my bad.
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00:13:51,382 --> 00:13:54,212
[electronic music]
218
00:13:55,179 --> 00:13:59,079
♪ A song so sweet
219
00:13:59,114 --> 00:14:01,806
♪ From back when I was born
220
00:14:01,841 --> 00:14:06,535
♪ The loving creak
221
00:14:06,569 --> 00:14:11,678
♪ Of Floorboards by the door
222
00:14:11,712 --> 00:14:15,820
♪ Hopeful I waited
hopeful I called ♪
223
00:14:15,855 --> 00:14:18,340
♪ No one would answer at all
224
00:14:18,374 --> 00:14:22,551
♪ On Division Street
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00:14:26,555 --> 00:14:31,249
♪ I would like to find
to find the answers ♪
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00:14:44,504 --> 00:14:45,712
I'm ready to talk
whenever you guys are.
227
00:14:45,746 --> 00:14:46,713
Cup A.
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00:14:46,747 --> 00:14:47,576
I liked it.
229
00:14:47,610 --> 00:14:49,129
I got a little kind
of cooked fruit,
230
00:14:49,164 --> 00:14:51,787
and some stone fruit on it.
231
00:14:51,821 --> 00:14:53,754
- It's a little dry.
232
00:14:53,789 --> 00:14:54,824
A bit like dry and crispy.
233
00:14:54,859 --> 00:14:56,378
- Cereal fruit,
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00:14:56,412 --> 00:14:58,000
like fruit cereals.
235
00:14:58,035 --> 00:14:59,760
- Oh, you mean like fruity
pebbles kind of situation.
236
00:14:59,795 --> 00:15:01,797
- Kind of savory,
237
00:15:01,831 --> 00:15:04,110
still like juicy, citric, right.
238
00:15:04,144 --> 00:15:06,353
Still good sweetness,
but had like this onion
239
00:15:06,388 --> 00:15:08,769
kind of like herb
quality coming back.
240
00:15:08,804 --> 00:15:09,770
- Very minor amount of savory,
241
00:15:09,805 --> 00:15:10,910
so it also.
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00:15:10,944 --> 00:15:11,945
So it wouldn't be my favorite.
243
00:15:11,980 --> 00:15:13,843
- This would be a coffee
we could serve out like
244
00:15:13,878 --> 00:15:15,086
holding up over
245
00:15:15,121 --> 00:15:16,605
the long term.
246
00:15:16,639 --> 00:15:17,847
- [Man] What did you think of D?
247
00:15:17,882 --> 00:15:18,641
- Interesting one.
248
00:15:18,676 --> 00:15:20,126
Not one of my favorites.
249
00:15:20,160 --> 00:15:21,748
I feel pretty confident
250
00:15:21,782 --> 00:15:22,542
it's not gonna hold up.
251
00:15:22,576 --> 00:15:23,819
- Yeah.
252
00:15:23,853 --> 00:15:25,372
Yeah, that coffee scared
the living crap out of me.
253
00:15:25,407 --> 00:15:27,133
- These were probably selections
254
00:15:27,167 --> 00:15:28,410
that we made in Panama
255
00:15:28,444 --> 00:15:30,239
that tasted really amazing,
256
00:15:30,274 --> 00:15:31,137
like super fruity,
257
00:15:31,171 --> 00:15:32,793
really bright and floral
258
00:15:32,828 --> 00:15:34,623
that haven't held up.
259
00:15:34,657 --> 00:15:36,211
It's a little bit
disappointing in that
260
00:15:36,245 --> 00:15:39,490
the fruit is really kind
of like fallen apart.
261
00:15:39,904 --> 00:15:42,734
[electronic music]
262
00:15:46,704 --> 00:15:48,775
- I guess I'm unique
in the fact that
263
00:15:48,809 --> 00:15:51,985
being synesthetic,
264
00:15:52,020 --> 00:15:53,228
when I taste the coffee,
265
00:15:53,262 --> 00:15:56,507
it's like a little
flash of color.
266
00:16:01,788 --> 00:16:03,169
Some people are gonna
watch this and go
267
00:16:03,203 --> 00:16:04,791
your man's talking shit.
268
00:16:04,825 --> 00:16:07,104
He does not see color
when he tastes the coffee.
269
00:16:07,138 --> 00:16:08,381
But I do.
270
00:16:08,415 --> 00:16:10,762
So like when I taste the coffee,
271
00:16:10,797 --> 00:16:12,419
you know, for example,
272
00:16:12,454 --> 00:16:15,284
we have natural Coast Rican
on the bar at the moment.
273
00:16:15,319 --> 00:16:18,218
That is like bright pink
274
00:16:18,253 --> 00:16:20,013
with a black line underneath it.
275
00:16:20,048 --> 00:16:22,084
But it's got like
a wavy texture.
276
00:16:22,119 --> 00:16:23,292
And I know now,
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00:16:23,327 --> 00:16:24,949
like after a couple of years
in the coffee industry,
278
00:16:24,984 --> 00:16:26,192
that that is, you know,
279
00:16:26,226 --> 00:16:27,296
cherry's dark chocolate
280
00:16:27,331 --> 00:16:28,608
and the wavy texture
is like a natural.
281
00:16:28,642 --> 00:16:29,885
Like it's funky.
282
00:16:29,919 --> 00:16:32,612
[synthetic music]
283
00:16:42,967 --> 00:16:44,175
I don't talk about it anymore
284
00:16:44,210 --> 00:16:46,039
because it becomes
one of those things
285
00:16:46,074 --> 00:16:48,352
oh, taste that.
286
00:16:48,386 --> 00:16:49,284
What color is that?
287
00:16:49,318 --> 00:16:50,768
With my synesthesia anyway,
288
00:16:50,802 --> 00:16:52,080
when I taste something,
289
00:16:52,114 --> 00:16:53,771
sometimes it can
be like a blessing,
290
00:16:53,805 --> 00:16:55,428
and sometimes it can be a curse.
291
00:16:55,462 --> 00:16:58,017
So sometimes I can see
something in a coffee that
292
00:16:58,051 --> 00:17:00,122
maybe other people
wouldn't taste.
293
00:17:00,157 --> 00:17:01,710
So like there might
be a little green,
294
00:17:01,744 --> 00:17:04,057
a couple of green spots
down in the corner.
295
00:17:04,092 --> 00:17:05,990
And I say what is that.
296
00:17:06,025 --> 00:17:08,165
It kind of makes me look into
things a little bit more.
297
00:17:08,199 --> 00:17:10,029
But then other times,
298
00:17:10,063 --> 00:17:13,032
something will appear and it's
like this big band of color.
299
00:17:13,066 --> 00:17:14,619
I'm like I don't
know what that is.
300
00:17:14,654 --> 00:17:16,069
I can't figure it out.
301
00:17:16,104 --> 00:17:17,588
It helps me probe a coffee,
302
00:17:17,622 --> 00:17:18,968
but then sometimes it
can be really frustrating
303
00:17:19,003 --> 00:17:20,280
if I can't figure
out what it is.
304
00:17:22,627 --> 00:17:25,044
[soft music]
305
00:17:30,842 --> 00:17:33,190
That one would be
like way more compact,
306
00:17:33,224 --> 00:17:34,639
still like a lot
of the favorable,
307
00:17:34,674 --> 00:17:37,263
like really, really kind
of blueberry dominant.
308
00:17:38,057 --> 00:17:39,299
And when I tasted it,
309
00:17:39,334 --> 00:17:40,990
it had like golden
sparkles in it.
310
00:17:41,025 --> 00:17:41,681
Magical.
311
00:17:45,202 --> 00:17:47,583
Definitely. Taking that one.
312
00:17:47,618 --> 00:17:48,170
All right.
313
00:17:49,344 --> 00:17:50,966
We have a recipe.
314
00:17:51,000 --> 00:17:52,243
Here we go.
315
00:17:52,278 --> 00:17:53,727
- He wants nothing
but to compete.
316
00:17:53,762 --> 00:17:56,005
I mean I don't know if
it's a swimming background.
317
00:17:56,040 --> 00:17:58,111
I don't know what he was
like as a six year old, but
318
00:17:58,146 --> 00:18:01,735
I wouldn't want to have been
in the same playground as him.
319
00:18:01,770 --> 00:18:02,771
- I just remember, you know,
320
00:18:02,805 --> 00:18:04,013
my mom bringing me to a pool
321
00:18:04,048 --> 00:18:05,394
was one of my first memories,
322
00:18:05,429 --> 00:18:06,982
and just being thrown in.
323
00:18:07,016 --> 00:18:08,777
And from the age of 15,
324
00:18:08,811 --> 00:18:09,985
swimming just started to
get really, really serious.
325
00:18:10,019 --> 00:18:11,883
I was lucky enough to be
326
00:18:11,918 --> 00:18:13,782
flown all over the world
for swimming competitions.
327
00:18:13,816 --> 00:18:16,647
I think most of my life
has been defined by
328
00:18:16,681 --> 00:18:19,408
my career in swimming.
329
00:18:20,789 --> 00:18:21,962
[soft music]
330
00:18:24,033 --> 00:18:27,451
The whole swimming thing is
ingrained competition in me.
331
00:18:31,179 --> 00:18:32,973
When I stopped swimming,
332
00:18:33,008 --> 00:18:35,148
realizing that what I had done,
333
00:18:35,183 --> 00:18:37,771
and done really, really well
334
00:18:37,806 --> 00:18:38,945
in my life so far,
335
00:18:38,979 --> 00:18:40,912
just wasn't for me anymore.
336
00:18:40,947 --> 00:18:42,328
That's a tough thing to do,
337
00:18:42,362 --> 00:18:44,399
like something that my
whole life was dedicated to,
338
00:18:44,433 --> 00:18:47,471
just realizing that I
didn't enjoy it anymore.
339
00:18:47,505 --> 00:18:49,197
- From the day one,
340
00:18:49,231 --> 00:18:51,060
he wanted to be the best.
341
00:18:51,095 --> 00:18:52,959
He's almost his own worst enemy.
342
00:18:52,993 --> 00:18:56,169
Sometimes his ambition
343
00:18:58,413 --> 00:19:00,760
outweighs his ability.
344
00:19:00,794 --> 00:19:02,658
[soft music]
345
00:19:05,316 --> 00:19:07,456
- [Kyle] I am naturally
a pretty competitive guy.
346
00:19:07,491 --> 00:19:09,562
[soft music]
347
00:19:09,596 --> 00:19:12,116
Last year,
348
00:19:12,151 --> 00:19:14,049
it was the qualifying
event in Kansas City,
349
00:19:14,083 --> 00:19:16,051
and like I prepared
really, really well.
350
00:19:16,085 --> 00:19:17,604
I had this amazing coffee,
351
00:19:17,639 --> 00:19:21,160
and then something
happens on stage,
352
00:19:21,194 --> 00:19:24,197
and apparently the
shots just tasted awful.
353
00:19:24,232 --> 00:19:26,199
I scored really poorly.
354
00:19:26,234 --> 00:19:28,857
I didn't qualify to even
compete at nationals last year.
355
00:19:28,891 --> 00:19:31,342
Defeat is really difficult.
356
00:19:31,377 --> 00:19:32,861
And missing the mark,
357
00:19:32,895 --> 00:19:35,243
like it shook me to the core.
358
00:19:35,277 --> 00:19:37,417
- I really just stress
so much for him.
359
00:19:37,452 --> 00:19:39,005
Because I know that he
stresses out so much,
360
00:19:39,039 --> 00:19:40,903
and I hate to see him anxious,
361
00:19:40,938 --> 00:19:41,870
and worried.
362
00:19:41,904 --> 00:19:43,147
And he's kind of,
363
00:19:43,182 --> 00:19:45,667
he can be sort of,
364
00:19:46,875 --> 00:19:48,048
what is the word
I'm looking for,
365
00:19:48,083 --> 00:19:50,189
like inconsolable.
366
00:19:51,190 --> 00:19:52,915
- Personally in my own life, and
367
00:19:52,950 --> 00:19:55,194
in the life of my family,
368
00:19:55,228 --> 00:19:57,092
we struggle with
369
00:19:57,126 --> 00:19:58,714
clinical depression.
370
00:19:58,749 --> 00:19:59,784
And that's like a thing
371
00:19:59,819 --> 00:20:01,130
that is real in my life,
372
00:20:01,165 --> 00:20:03,029
and it's like,
373
00:20:03,063 --> 00:20:05,514
it's most definitely
the hardest thing.
374
00:20:05,549 --> 00:20:07,516
- This dude wasn't
gonna compete again
375
00:20:07,551 --> 00:20:08,379
after
376
00:20:09,380 --> 00:20:11,002
he didn't do so
well in qualifiers
377
00:20:11,037 --> 00:20:12,314
last year.
378
00:20:12,349 --> 00:20:14,247
And he was very down on himself,
379
00:20:14,282 --> 00:20:16,007
down on the competition.
380
00:20:16,042 --> 00:20:18,320
Dude is really hard on himself.
381
00:20:18,355 --> 00:20:20,184
He sets the bar really
high for himself,
382
00:20:20,219 --> 00:20:21,530
and then when he
383
00:20:21,565 --> 00:20:23,187
doesn't hit it,
384
00:20:23,222 --> 00:20:25,396
I mean he just beats himself up.
385
00:20:25,431 --> 00:20:27,571
So when he said he
wanted to compete again,
386
00:20:27,605 --> 00:20:30,332
I thought that was
super, super inspiring.
387
00:20:30,367 --> 00:20:31,954
- [Announcer] First place,
388
00:20:31,989 --> 00:20:33,715
United States Barista champion,
389
00:20:33,749 --> 00:20:34,854
give it up
390
00:20:34,888 --> 00:20:36,787
for Kyle Ramage,
391
00:20:36,821 --> 00:20:38,789
the current USA
392
00:20:38,823 --> 00:20:41,412
Durham, North Carolina.
393
00:20:45,865 --> 00:20:48,005
Give it up folks for
your new champions
394
00:20:48,039 --> 00:20:48,971
representing the United States
395
00:20:49,006 --> 00:20:51,111
in Seoul, Korea.
396
00:20:51,146 --> 00:20:52,354
- Having people in my life
397
00:20:52,389 --> 00:20:54,977
that love me and correct me
398
00:20:55,012 --> 00:20:57,117
when my mind is just wrong,
399
00:20:57,152 --> 00:20:58,981
like my wife is a great
grounding force in that,
400
00:20:59,016 --> 00:21:01,984
and Lem helped me
401
00:21:02,019 --> 00:21:03,952
just try to stay grounded
402
00:21:03,986 --> 00:21:04,953
in knowing that I have worth,
403
00:21:04,987 --> 00:21:06,265
and I have meaning,
404
00:21:06,299 --> 00:21:08,267
and that they love me.
405
00:21:11,408 --> 00:21:13,272
- It all started just
from being in a small town
406
00:21:13,306 --> 00:21:14,238
in Australia.
407
00:21:14,273 --> 00:21:15,757
And my parents split up.
408
00:21:15,791 --> 00:21:18,484
They got divorced when I was 15.
409
00:21:18,518 --> 00:21:21,003
It was a lot of shit
taken out on me.
410
00:21:22,281 --> 00:21:23,040
Yeah, anyway.
411
00:21:23,074 --> 00:21:24,179
They, yeah
412
00:21:26,215 --> 00:21:27,700
childhood.
413
00:21:31,220 --> 00:21:33,361
I guess Berlin will
forever be the place
414
00:21:33,395 --> 00:21:35,535
that I became an adult.
415
00:21:35,570 --> 00:21:37,123
It definitely was
the first place
416
00:21:37,157 --> 00:21:39,056
that I was alone for the
first time in my life,
417
00:21:39,090 --> 00:21:40,747
moved from my family
418
00:21:40,782 --> 00:21:42,162
with my partner.
419
00:21:42,197 --> 00:21:43,336
Moved to Berlin,
420
00:21:43,371 --> 00:21:45,096
and then all of a sudden,
421
00:21:45,131 --> 00:21:46,166
he wasn't there and I had
422
00:21:46,201 --> 00:21:48,445
no one who I considered family.
423
00:21:48,479 --> 00:21:51,517
And that was a really hard time.
424
00:21:52,552 --> 00:21:53,967
But,
425
00:21:54,002 --> 00:21:56,349
[electronic music]
426
00:22:22,858 --> 00:22:24,619
It's just the place I
learnt to be alone
427
00:22:24,653 --> 00:22:25,896
and go after what I wanted.
428
00:22:25,930 --> 00:22:28,312
And I have made my family here.
429
00:22:28,347 --> 00:22:31,108
It just feels like home now.
430
00:22:31,142 --> 00:22:33,490
[electronic music]
431
00:22:48,159 --> 00:22:49,885
- In terms of Miki's
personal life,
432
00:22:49,920 --> 00:22:52,405
I think it's pretty tough.
433
00:22:52,440 --> 00:22:54,373
Because it's Miki's the
one who's competing.
434
00:22:54,407 --> 00:22:55,822
Me? It's okay, you know.
435
00:22:55,857 --> 00:22:56,927
I go training
436
00:22:56,961 --> 00:22:58,687
and say what I need to say.
437
00:22:58,722 --> 00:23:00,482
And I go back home
438
00:23:00,517 --> 00:23:01,759
and I eat dinner, and I sleep.
439
00:23:01,794 --> 00:23:03,416
But for Miki,
440
00:23:03,451 --> 00:23:04,762
she need to work really hard
441
00:23:04,797 --> 00:23:06,108
even after
442
00:23:06,143 --> 00:23:07,351
heading back to home.
443
00:23:07,386 --> 00:23:09,284
She need to work
on so many things.
444
00:23:09,318 --> 00:23:10,975
And she need to coordinate
so many things.
445
00:23:11,010 --> 00:23:13,046
And her personal life,
446
00:23:13,081 --> 00:23:15,946
I think it's all
about coffee now
447
00:23:15,980 --> 00:23:18,086
I think.
It's 100 percent.
448
00:23:23,229 --> 00:23:27,267
[soft music]
[intercom chattering]
449
00:23:41,143 --> 00:23:43,283
[soft music]
450
00:24:23,392 --> 00:24:24,601
- [Miki] Wow
451
00:25:11,406 --> 00:25:14,478
- What I hate about
barista competitions is how
452
00:25:14,513 --> 00:25:16,929
boring everyone's set up is.
453
00:25:16,963 --> 00:25:18,068
It's all made out of wood.
454
00:25:18,102 --> 00:25:19,310
And it's like,
455
00:25:19,345 --> 00:25:21,209
all like
456
00:25:21,243 --> 00:25:23,314
the most unstimulating
457
00:25:23,349 --> 00:25:27,387
things you can find
put on to tables.
458
00:25:27,422 --> 00:25:30,011
I wanted to have a really
good representation diagram
459
00:25:30,045 --> 00:25:32,082
that was engaging,
460
00:25:32,116 --> 00:25:33,635
and actually quite
cool to look at.
461
00:25:33,670 --> 00:25:35,430
Your example.
462
00:25:35,464 --> 00:25:37,225
[laughter]
463
00:25:38,847 --> 00:25:40,193
I know okay,
464
00:25:40,228 --> 00:25:42,057
it looks more
complicated than it is.
465
00:25:42,092 --> 00:25:44,197
But,
466
00:25:44,232 --> 00:25:45,923
also the colors, like
if the colors match
467
00:25:45,958 --> 00:25:48,167
my cups.
468
00:25:50,376 --> 00:25:51,170
- It should be colorful,
469
00:25:51,204 --> 00:25:52,067
that's the whole point
470
00:25:52,102 --> 00:25:53,517
is that everything's colorful.
471
00:25:53,552 --> 00:25:56,175
It's like making
specialty coffee fun
472
00:25:56,209 --> 00:25:58,764
and not boring as shit.
473
00:25:58,798 --> 00:26:00,766
And I thought a popup
book would be really cool
474
00:26:00,800 --> 00:26:02,561
because it's just
like everyone loved,
475
00:26:02,595 --> 00:26:04,839
I loved that as a child,
476
00:26:04,873 --> 00:26:06,979
like loved it.
477
00:28:32,469 --> 00:28:34,091
- Turns out
478
00:28:34,126 --> 00:28:36,231
they're very hard to make.
479
00:28:36,266 --> 00:28:38,647
And whilst my boyfriend
is very talented,
480
00:28:38,682 --> 00:28:40,788
I wouldn't want to put
that pressure on him
481
00:28:40,822 --> 00:28:42,755
to try and make this giant,
complicated popup book
482
00:28:42,790 --> 00:28:44,136
that pull tabs,
483
00:28:44,170 --> 00:28:45,551
and oxygen comes out.
484
00:28:45,585 --> 00:28:47,864
And like pull tabs, and
green beans come out,
485
00:28:47,898 --> 00:28:49,520
and they split.
486
00:28:49,555 --> 00:28:51,005
So we're looking
into other avenues
487
00:28:51,039 --> 00:28:53,110
now using the same concept,
488
00:28:53,145 --> 00:28:55,285
but just not so complicated.
489
00:28:57,218 --> 00:28:58,909
Is it possible?
490
00:28:58,944 --> 00:28:59,738
Are you a genius?
491
00:28:59,772 --> 00:29:00,635
Can you do it?
492
00:29:00,669 --> 00:29:01,740
- Uh huh.
493
00:29:05,191 --> 00:29:06,365
- [Chole] If you want clean
underwear for the next month,
494
00:29:06,399 --> 00:29:07,746
you don't have a choice, no.
495
00:29:08,712 --> 00:29:09,920
- [Sebastian] Yes.
496
00:29:12,509 --> 00:29:14,235
- [Chole] Thank you.
497
00:29:15,167 --> 00:29:16,133
He's so understanding.
498
00:29:16,168 --> 00:29:17,652
I could not imagine
499
00:29:17,686 --> 00:29:19,688
being with someone
500
00:29:19,723 --> 00:29:22,001
who's competing in one
of these competitions.
501
00:29:22,036 --> 00:29:24,383
Like you're fucking crazy.
502
00:29:26,972 --> 00:29:29,250
- My life changed the most when
503
00:29:29,284 --> 00:29:31,873
I heard Ali say I do.
504
00:29:31,908 --> 00:29:33,564
Being Irish, you're always
like filled with self doubt.
505
00:29:33,599 --> 00:29:35,532
So I it's really,
really nice to get
506
00:29:35,566 --> 00:29:39,122
the pat on the back
from Ali to be like
507
00:29:39,156 --> 00:29:40,330
you're a good guy.
508
00:29:40,364 --> 00:29:42,781
You're worth spending
the rest of my life with.
509
00:29:43,505 --> 00:29:45,438
I wouldn't be the Irish
barista champion
510
00:29:45,473 --> 00:29:47,302
without Ali.
511
00:29:47,337 --> 00:29:49,891
In my preparation for the
championship this year,
512
00:29:49,926 --> 00:29:51,582
I was like
513
00:29:51,617 --> 00:29:53,550
rehearsing, rehearsing,
rehearsing,
514
00:29:53,584 --> 00:29:56,898
and really kind of like not
enjoying the whole process
515
00:29:56,933 --> 00:29:58,658
cause it was just draining.
516
00:29:58,693 --> 00:30:00,833
Ali pushed me to do better
and better and better.
517
00:30:00,868 --> 00:30:04,147
And yeah, if it wasn't for Ali
pushing me forward to do it,
518
00:30:04,181 --> 00:30:06,908
I would have just packed it in
519
00:30:06,943 --> 00:30:09,255
two weeks before the
competition and withdrawn.
520
00:30:11,706 --> 00:30:13,742
- We've really
grown up together.
521
00:30:13,777 --> 00:30:15,089
Like I think one of the dumbest
522
00:30:15,123 --> 00:30:16,331
things that we did
523
00:30:16,366 --> 00:30:18,989
was we graduated from college,
524
00:30:19,024 --> 00:30:22,061
two weeks later we got married,
525
00:30:22,096 --> 00:30:23,580
and two months later
we moved 800 miles away
526
00:30:23,614 --> 00:30:25,064
to North Carolina.
527
00:30:25,099 --> 00:30:26,721
- 800 miles away
528
00:30:26,755 --> 00:30:28,550
with like 1200 bucks ,
I think we had.
529
00:30:28,585 --> 00:30:30,311
- Oh yeah, we had like
$1200 in our bank account,
530
00:30:30,345 --> 00:30:31,174
no job prospects,
531
00:30:31,208 --> 00:30:32,485
and we were so broke.
532
00:30:32,520 --> 00:30:33,866
And I remember going
to bed that night
533
00:30:33,901 --> 00:30:36,110
thinking like this is our life.
534
00:30:36,144 --> 00:30:38,595
Like we're gonna be poor,
535
00:30:38,629 --> 00:30:39,941
broke, grad students for
the rest of our life.
536
00:30:39,976 --> 00:30:42,047
And we just need to pack up
537
00:30:42,081 --> 00:30:43,048
and go home to Mississippi
538
00:30:43,082 --> 00:30:44,325
because this is not,
539
00:30:44,359 --> 00:30:46,845
this isn't gonna work.
540
00:30:46,879 --> 00:30:49,640
And so to look back on that
like moment of disparity now,
541
00:30:49,675 --> 00:30:52,954
and see how far we've come
because of Kyle's hard work,
542
00:30:52,989 --> 00:30:55,163
and dedication, and success,
543
00:30:55,198 --> 00:30:56,889
and love for the
craft of coffee,
544
00:30:56,924 --> 00:30:58,201
and his passion,
545
00:30:58,235 --> 00:30:59,996
I mean it's just,
546
00:31:00,030 --> 00:31:01,238
it's the most
humbling thing ever.
547
00:31:01,273 --> 00:31:02,861
It really is.
548
00:31:05,070 --> 00:31:05,898
- Yeah.
549
00:31:05,933 --> 00:31:07,486
She said it pretty well.
550
00:31:07,520 --> 00:31:08,901
I don't know.
551
00:31:12,042 --> 00:31:13,388
It's been hard, but
it's been fun.
552
00:31:16,702 --> 00:31:19,291
- I don't even know what
worlds can bring for us,
553
00:31:19,325 --> 00:31:20,602
but I know it's huge.
554
00:31:20,637 --> 00:31:22,811
I made our flights
555
00:31:22,846 --> 00:31:24,503
in such a way that we
don't have to fly out
556
00:31:24,537 --> 00:31:26,332
of South Korea the day after
557
00:31:26,367 --> 00:31:27,816
cause I fully intend
to be celebrating
558
00:31:27,851 --> 00:31:29,922
all night on November 12th
559
00:31:29,957 --> 00:31:33,443
because my husband is the
new World Barista champion.
560
00:31:35,238 --> 00:31:36,204
- No pressure.
561
00:31:39,690 --> 00:31:41,520
- I don't know whether she
has a boyfriend or not.
562
00:31:42,038 --> 00:31:43,522
[laughter]
563
00:31:43,556 --> 00:31:44,695
I don't even know.
564
00:31:44,730 --> 00:31:46,352
Like I can't really ask.
565
00:31:46,387 --> 00:31:48,699
I feel responsible for that.
566
00:32:52,004 --> 00:32:53,799
- Here we see Chloe Nattrass
567
00:32:53,833 --> 00:32:56,146
practicing her lines for the
World Barista Championships.
568
00:32:56,181 --> 00:32:58,942
Each competitor has 15 minutes
569
00:32:58,977 --> 00:33:00,875
to be able to produce a lot of
really technical information
570
00:33:00,909 --> 00:33:03,153
and still make 12 drinks.
571
00:33:03,188 --> 00:33:04,672
So knowing every single
one of these lines
572
00:33:04,706 --> 00:33:06,639
can really pay dividends.
573
00:33:06,674 --> 00:33:08,193
Let's watch.
574
00:33:09,056 --> 00:33:11,023
- This results in an
incredibly clean,
575
00:33:11,058 --> 00:33:13,301
sweet espresso
576
00:33:13,336 --> 00:33:15,752
with an amazingly
bright acidity,
577
00:33:15,786 --> 00:33:19,273
in my opinion, a perfectly
balanced espresso.
578
00:33:19,307 --> 00:33:21,137
And yeah, so right now
it's just workflow
579
00:33:21,171 --> 00:33:23,070
and making sure
everything's timed right,
580
00:33:23,104 --> 00:33:25,141
and getting a loose.
581
00:33:25,175 --> 00:33:27,936
Cause last night, I got
a little bit high,
582
00:33:27,971 --> 00:33:29,386
and read through
my speech again,
583
00:33:29,421 --> 00:33:31,319
and was like delete,
delete, delete,
584
00:33:31,354 --> 00:33:32,182
fuck that, fuck that,
585
00:33:32,217 --> 00:33:33,356
fuck that.
586
00:33:33,390 --> 00:33:34,978
And I rewrote half of it.
587
00:33:35,013 --> 00:33:37,498
And it's better now.
588
00:33:40,294 --> 00:33:41,260
- Okay, once from the top.
589
00:33:41,295 --> 00:33:43,055
Do you want to go,
590
00:33:43,090 --> 00:33:44,712
do you want to start
from the top?
591
00:33:44,746 --> 00:33:48,750
- Firstly, I freeze my coffee
by "liquid nitrogen."
592
00:33:48,785 --> 00:33:50,097
- That was good.
593
00:33:50,131 --> 00:33:51,201
Liquid nitrogen,
594
00:33:51,236 --> 00:33:52,858
liquid nitrogen,
595
00:33:52,892 --> 00:33:54,101
you want to combine together.
596
00:33:54,135 --> 00:33:55,481
Liquid nitrogen.
597
00:33:55,516 --> 00:33:57,069
Liquid nitrogen.
598
00:33:57,104 --> 00:33:58,243
- Liquid nitrogen.
599
00:33:58,277 --> 00:33:59,934
- Yeah, good, good.
600
00:33:59,968 --> 00:34:01,039
- [Miki] Liquid nitrogen.
601
00:34:01,073 --> 00:34:02,074
- Good, good.
- [Miki] Liquid nitrogen.
602
00:34:02,109 --> 00:34:04,111
- Good, and same as before.
603
00:34:04,145 --> 00:34:05,526
Double grind, you
combine together.
604
00:34:05,560 --> 00:34:06,975
Double grind.
605
00:34:07,010 --> 00:34:07,700
- [Miki] Double grind.
606
00:34:07,735 --> 00:34:08,874
- Good, good.
607
00:34:08,908 --> 00:34:09,702
- [Miki] Double grind.
608
00:34:09,737 --> 00:34:10,462
- Like that, like that.
609
00:34:10,496 --> 00:34:11,152
Janet Jackson.
610
00:34:11,187 --> 00:34:12,153
Janet Jackson.
611
00:34:12,188 --> 00:34:13,292
Janet Jackson.
612
00:34:13,327 --> 00:34:14,569
Sorry.
[laughter]
613
00:34:14,604 --> 00:34:15,501
Janet Jackson.
614
00:34:15,536 --> 00:34:16,157
- Janet Jackson.
615
00:34:16,192 --> 00:34:17,814
- Janet Jackson.
616
00:34:17,848 --> 00:34:19,298
Say Janet Jackson.
617
00:34:21,128 --> 00:34:21,990
- [Miki] Janet Jackson.
618
00:34:22,025 --> 00:34:23,164
Janet Jackson.
619
00:34:23,199 --> 00:34:24,786
Double grind.
620
00:34:24,821 --> 00:34:25,822
Double grind.
621
00:34:25,856 --> 00:34:27,272
- Good, good.
622
00:34:27,306 --> 00:34:28,825
- What we talked about last week
623
00:34:28,859 --> 00:34:30,240
was with the hands were
a little bit floppy
624
00:34:30,275 --> 00:34:31,103
a bit vague.
625
00:34:31,138 --> 00:34:32,070
You didn't know what
to do with them.
626
00:34:32,104 --> 00:34:33,554
All I said was to keep
them down,
627
00:34:33,588 --> 00:34:34,486
unless you're gonna use them.
628
00:34:34,520 --> 00:34:35,659
Use them to enhance,
629
00:34:35,694 --> 00:34:36,591
and to emphasize
what you're saying.
630
00:34:36,626 --> 00:34:38,006
And you did.
631
00:34:38,041 --> 00:34:39,387
So much more going
on with your hands,
632
00:34:39,422 --> 00:34:40,871
you were telling a
story with your hands
633
00:34:40,906 --> 00:34:41,769
as well as your eyes.
634
00:34:41,803 --> 00:34:42,977
That was great.
635
00:34:43,011 --> 00:34:44,599
And of course, the content
of what you were saying too.
636
00:34:44,634 --> 00:34:45,462
So I was very pleased
637
00:34:45,497 --> 00:34:46,601
where there's much
more going on,
638
00:34:46,636 --> 00:34:47,326
much more confidence,
639
00:34:47,361 --> 00:34:48,638
much more presence here.
640
00:34:48,672 --> 00:34:49,811
Just a little bit
641
00:34:49,846 --> 00:34:51,089
sunk in your lower body.
642
00:34:51,123 --> 00:34:52,573
Be proud.
643
00:34:52,607 --> 00:34:54,333
Be very proud of the
work that you're doing.
644
00:34:54,368 --> 00:34:56,232
You're not Irish Barista
champion for nothing.
645
00:34:56,266 --> 00:34:57,819
And you want to scale
up those heights again.
646
00:34:57,854 --> 00:34:59,166
So it's fantastic work.
647
00:34:59,200 --> 00:35:01,064
That first 30 seconds,
648
00:35:01,099 --> 00:35:02,997
really enjoy that
649
00:35:03,031 --> 00:35:04,861
cause that's the hardest
and the nervous,
650
00:35:04,895 --> 00:35:06,345
very nervous beginning.
651
00:35:07,139 --> 00:35:09,141
- So I always start
with a hello.
652
00:35:09,935 --> 00:35:11,799
Hello judges.
653
00:35:11,833 --> 00:35:14,042
My name is Niall, and I'm
the Irish Barista champion.
654
00:35:14,077 --> 00:35:15,596
- Hello, my name is Niall.
655
00:35:15,630 --> 00:35:16,907
Hello my name is Niall.
656
00:35:16,942 --> 00:35:18,116
I'm the Irish Barista Champion.
657
00:35:18,150 --> 00:35:19,738
I'm here to talk to you
about this and that.
658
00:35:19,772 --> 00:35:21,084
You didn't have to,
659
00:35:21,119 --> 00:35:22,223
my name is Niall.
660
00:35:22,258 --> 00:35:23,328
I'm the Irish Barista champion.
661
00:35:23,362 --> 00:35:24,777
The last important
word dropped away.
662
00:35:24,812 --> 00:35:25,916
- [Niall] Okay.
663
00:35:25,951 --> 00:35:27,332
- And we need them, especially
when you're nervous,
664
00:35:27,366 --> 00:35:29,748
to get them to have
a bit of weight.
665
00:35:29,782 --> 00:35:30,921
- Just kind of cut the bullshit.
666
00:35:30,956 --> 00:35:32,026
- No pleasantries.
667
00:35:32,060 --> 00:35:33,545
- Yeah, no pleasantries.
668
00:35:33,579 --> 00:35:35,133
It's like okay, he's
talking about something.
669
00:35:35,167 --> 00:35:36,720
I need to start
listening right now.
670
00:35:36,755 --> 00:35:38,274
So if I'm like on this side,
671
00:35:38,308 --> 00:35:40,828
and you're like
delivering that message,
672
00:35:40,862 --> 00:35:41,967
I'm gonna be like okay,
673
00:35:42,001 --> 00:35:43,141
he's talking about something.
674
00:35:43,175 --> 00:35:44,832
What is he talking about?
675
00:35:44,866 --> 00:35:46,489
- Well I've kind of composed
myself a little bit,
676
00:35:46,523 --> 00:35:47,455
Get it back together.
677
00:35:48,456 --> 00:35:50,009
And time.
678
00:35:50,044 --> 00:35:51,873
16 months ago,
679
00:35:51,908 --> 00:35:53,289
Christopher Hendon
680
00:35:53,323 --> 00:35:54,980
and Maxwell Colona Dashwood,
681
00:35:55,014 --> 00:35:56,982
along with a few other
specialty coffee professionals
682
00:35:57,016 --> 00:35:58,397
in the United Kingdom
683
00:35:58,432 --> 00:36:00,882
got together to conduct
an experiment.
684
00:36:00,917 --> 00:36:02,505
It's both qualitative
685
00:36:02,539 --> 00:36:04,576
and quantitative.
686
00:36:04,610 --> 00:36:06,647
- I don't want you to get
too scientific with them.
687
00:36:06,681 --> 00:36:07,924
- People always remember
the sciencey stuff
688
00:36:07,958 --> 00:36:09,477
I talked about
689
00:36:09,512 --> 00:36:11,514
because it's kind of interesting
and cool and different,
690
00:36:11,548 --> 00:36:13,516
but a lot of the things that
are getting really high scores
691
00:36:13,550 --> 00:36:15,034
for them are that I
kind of hook them
692
00:36:15,069 --> 00:36:16,208
with the scientific thing,
693
00:36:16,243 --> 00:36:17,623
and then I showed it
with a beautiful coffee.
694
00:36:17,658 --> 00:36:18,486
- Right.
695
00:36:18,521 --> 00:36:19,901
- If what I give them is good,
696
00:36:19,936 --> 00:36:20,592
they're hooked.
697
00:36:20,626 --> 00:36:22,490
- Every barista can explain
698
00:36:22,525 --> 00:36:24,147
flavor notes.
699
00:36:24,182 --> 00:36:26,149
But when you explain why
you're tasting cherry,
700
00:36:26,184 --> 00:36:28,703
why are you tasting lime,
701
00:36:28,738 --> 00:36:30,049
why are you tasting florals,
702
00:36:30,084 --> 00:36:31,361
you connect that to the farm,
703
00:36:31,396 --> 00:36:32,673
to the processing,
704
00:36:32,707 --> 00:36:35,262
making it unique, yeah.
705
00:36:35,296 --> 00:36:36,987
There's a lot of people in
competitions in geishas.
706
00:36:37,022 --> 00:36:38,782
but this is why this geisha
707
00:36:38,817 --> 00:36:40,267
is unique.
708
00:36:40,301 --> 00:36:41,889
- So just thinking about
easing a load of tension
709
00:36:41,923 --> 00:36:43,442
in your jaw.
710
00:36:43,477 --> 00:36:44,961
there's about four
exercises we can do.
711
00:36:44,995 --> 00:36:46,134
And very simple ones.
712
00:36:46,169 --> 00:36:47,964
Put your finger there
713
00:36:47,998 --> 00:36:48,965
just underneath your ear.
714
00:36:48,999 --> 00:36:49,690
Yawn.
715
00:36:50,346 --> 00:36:51,623
Now just explore that little gap
716
00:36:51,657 --> 00:36:53,072
that has opened up here.
717
00:36:53,107 --> 00:36:53,970
That temporomandibular joint.
718
00:36:54,004 --> 00:36:56,490
Watch how just gently,
719
00:36:56,524 --> 00:36:57,732
just very gently
with your finger,
720
00:36:57,767 --> 00:36:58,630
other direction as well,
721
00:36:59,562 --> 00:37:00,770
open that space and
think about space
722
00:37:00,804 --> 00:37:02,116
from your upper molar teeth
723
00:37:02,150 --> 00:37:03,462
and your lower molar teeth.
724
00:37:03,497 --> 00:37:04,912
Now with the heels
of your hands,
725
00:37:04,946 --> 00:37:06,120
come down
726
00:37:08,260 --> 00:37:09,261
and let the lower jaw go.
727
00:37:09,296 --> 00:37:11,090
Let the tongue go with it.
728
00:37:11,125 --> 00:37:12,851
So you've turned into
729
00:37:12,885 --> 00:37:14,508
Edvard Munch The Scream
730
00:37:15,923 --> 00:37:17,165
Good.
731
00:37:17,200 --> 00:37:18,132
Think that was silly?
732
00:37:18,166 --> 00:37:19,133
This is very silly.
733
00:37:19,167 --> 00:37:19,996
Interlace your fingers.
734
00:37:20,030 --> 00:37:20,997
You're gonna shake here,
735
00:37:21,031 --> 00:37:22,205
relaxing your wrists there.
736
00:37:22,240 --> 00:37:23,517
Work there,
737
00:37:23,551 --> 00:37:25,277
release here.
738
00:37:25,312 --> 00:37:26,658
Now do one, two, three,
four, five like this.
739
00:37:26,692 --> 00:37:27,486
One
740
00:37:27,521 --> 00:37:28,556
Two
741
00:37:28,591 --> 00:37:29,523
Three
742
00:37:29,557 --> 00:37:30,627
Four
743
00:37:33,768 --> 00:37:35,356
- The secret drink
744
00:37:35,391 --> 00:37:36,806
is the part of the competition
745
00:37:36,840 --> 00:37:38,186
where the barista gets
to express themselves
746
00:37:38,221 --> 00:37:39,360
and maybe their culture,
747
00:37:39,395 --> 00:37:41,086
or their place they live,
748
00:37:41,120 --> 00:37:43,053
or things that inspire them.
749
00:37:43,088 --> 00:37:44,538
It's really one of
the only places
750
00:37:44,572 --> 00:37:46,643
where we get to
control everything.
751
00:37:46,678 --> 00:37:48,542
[soft music]
752
00:37:51,510 --> 00:37:52,925
So I want to figure
out how I could
753
00:37:52,960 --> 00:37:55,100
augment and
754
00:37:55,134 --> 00:37:57,792
amplify both my own personality,
755
00:37:57,827 --> 00:38:00,554
as well as the personality
of where I live.
756
00:38:02,590 --> 00:38:04,696
I chose to use a hops,
757
00:38:04,730 --> 00:38:06,905
because North Carolina
is known for having
758
00:38:06,939 --> 00:38:09,114
a vibrant beer community.
759
00:38:09,148 --> 00:38:12,082
I also choose to
use a local honey,
760
00:38:12,117 --> 00:38:14,119
just showed a little
bit of the character
761
00:38:14,153 --> 00:38:16,086
of the place where
it comes from.
762
00:38:19,055 --> 00:38:20,746
Please don't sting
me in the face.
763
00:38:20,781 --> 00:38:21,747
- It won't.
764
00:38:21,782 --> 00:38:22,783
If you look on this side,
765
00:38:22,817 --> 00:38:23,680
check it out.
766
00:38:23,715 --> 00:38:24,819
You see all the
pollen on their hips.
767
00:38:24,854 --> 00:38:26,338
You see those bees with
the yellow pollen pockets?
768
00:38:26,373 --> 00:38:26,856
- Oh Yeah.
769
00:38:27,581 --> 00:38:28,167
- That's how they carry pollen.
770
00:38:28,202 --> 00:38:28,685
- Little bags.
771
00:38:28,720 --> 00:38:30,100
- Yeah, it's like,
772
00:38:30,135 --> 00:38:31,239
they're like cargo shorts.
773
00:38:31,274 --> 00:38:32,137
They're like a bunch
of mini-dads,
774
00:38:32,171 --> 00:38:33,311
but they're all girls.
775
00:38:33,345 --> 00:38:34,829
- I'm using a really
like floral hop
776
00:38:34,864 --> 00:38:36,555
for brewing beer,
777
00:38:36,590 --> 00:38:38,039
and then a floral honey,
778
00:38:38,074 --> 00:38:40,456
and floral coffee to make,
779
00:38:40,490 --> 00:38:42,423
to like come together to make
another floral substance.
780
00:38:42,458 --> 00:38:44,460
- [Beekeeper] It tastes
really good actually.
781
00:38:44,494 --> 00:38:47,083
- It's like really
caramely and like,
782
00:38:47,117 --> 00:38:49,050
like a really caramelized sugar,
783
00:38:49,085 --> 00:38:51,018
like caramel or
784
00:38:52,364 --> 00:38:54,573
almost a vanilla.
785
00:38:54,608 --> 00:38:55,988
- Ah, I got stung.
786
00:38:56,023 --> 00:38:57,127
I got stung.
787
00:38:57,162 --> 00:38:58,784
- Hey, first sting.
788
00:38:58,819 --> 00:39:00,579
I actually don't remember what
it feels like to get stung.
789
00:39:00,614 --> 00:39:02,374
Oh, there we go.
790
00:39:02,409 --> 00:39:03,720
- [Woman] Did you get one too?
791
00:39:03,755 --> 00:39:04,790
We lied to them.
792
00:39:04,825 --> 00:39:06,067
- Ah, there's another one.
793
00:39:06,102 --> 00:39:07,034
Yep.
794
00:39:07,068 --> 00:39:08,691
- [Woman] You alright,
it's on your hand?
795
00:39:08,725 --> 00:39:09,347
- Yep.
796
00:39:09,381 --> 00:39:10,417
- [Woman] You doing okay?
797
00:39:10,451 --> 00:39:11,245
- Yeah, I'm fine.
798
00:39:11,279 --> 00:39:12,315
- [Woman] Do you
want your gloves?
799
00:39:12,350 --> 00:39:12,867
- Yeah- Nah.fine.
800
00:39:12,902 --> 00:39:13,420
- [Woman] You sure?
801
00:39:13,454 --> 00:39:14,593
- Yeah.
802
00:39:14,628 --> 00:39:15,491
- Heck yeah, it hurts.
803
00:39:15,525 --> 00:39:16,733
- Smoke them.
804
00:39:16,768 --> 00:39:18,977
- You got one on your beard.
805
00:39:19,011 --> 00:39:20,254
They're trying to climb
in your beard actually.
806
00:39:20,288 --> 00:39:22,981
Oh, I'm sorry, I'm sorry.
807
00:39:23,015 --> 00:39:24,189
I'm sorry, I'm sorry,
I'm sorry buddy.
808
00:39:24,223 --> 00:39:24,983
I'm sorry buddy.
809
00:39:25,017 --> 00:39:25,915
- [Woman] Just like
810
00:39:25,949 --> 00:39:26,812
- I freaked out.
811
00:39:26,847 --> 00:39:27,917
- [Woman] Step back, I know.
812
00:39:27,951 --> 00:39:28,918
- I freaked out, I'm sorry.
813
00:39:29,574 --> 00:39:30,954
- The first time
814
00:39:30,989 --> 00:39:31,852
I saw him compete,
815
00:39:31,886 --> 00:39:33,681
I think
816
00:39:33,716 --> 00:39:35,096
it goes back to that thing where
817
00:39:35,131 --> 00:39:36,201
he competed alone,
818
00:39:36,235 --> 00:39:37,823
he kind of,
819
00:39:37,858 --> 00:39:39,446
he could have asked a
lot of people for help,
820
00:39:39,480 --> 00:39:41,448
and maybe always on
your first time,
821
00:39:41,482 --> 00:39:42,966
you don't know who
to ask for help.
822
00:39:43,001 --> 00:39:45,141
So I think he,
823
00:39:45,175 --> 00:39:47,523
if he had to come
to us or anybody
824
00:39:47,557 --> 00:39:49,007
and be like I'm gonna
need a champaign flute,
825
00:39:49,041 --> 00:39:50,284
honey and chocolate on stage,
826
00:39:50,318 --> 00:39:52,459
we would have been like no.
827
00:39:52,493 --> 00:39:53,529
Never do that,
828
00:39:53,563 --> 00:39:55,393
ever do that.
829
00:39:55,427 --> 00:39:56,946
- I went to put a
little bit of honey
830
00:39:56,980 --> 00:39:58,154
on the rim of my glasses
831
00:39:58,188 --> 00:40:01,329
and it just went everywhere.
832
00:40:01,364 --> 00:40:03,262
It like poured down the
side of the glasses.
833
00:40:03,297 --> 00:40:05,057
I was like cleaning
off my fingers.
834
00:40:05,092 --> 00:40:06,438
The only thing I didn't do
835
00:40:06,473 --> 00:40:08,854
was like lick honey off
my fingers that year.
836
00:40:08,889 --> 00:40:10,408
- You did--
837
00:40:10,442 --> 00:40:11,443
- Yeah.
838
00:40:11,478 --> 00:40:12,789
- You put that honey
on that glass,
839
00:40:12,824 --> 00:40:14,101
and it just ran down that glass.
840
00:40:14,135 --> 00:40:15,309
- Never again.
841
00:40:15,343 --> 00:40:17,380
And then with my like
842
00:40:17,415 --> 00:40:19,831
disgusting looking glasses
843
00:40:19,865 --> 00:40:22,005
that were like covered in honey,
844
00:40:22,040 --> 00:40:24,007
I decided it would be great to
add chocolate powder to this.
845
00:40:24,042 --> 00:40:25,906
But instead of like using cocoa,
846
00:40:25,940 --> 00:40:29,461
I decided to try and grind
847
00:40:29,496 --> 00:40:32,878
some nice chocolate on
stage under hot lights.
848
00:40:32,913 --> 00:40:34,639
Chocolate gravel
849
00:40:34,673 --> 00:40:35,674
[laughter]
850
00:40:35,709 --> 00:40:36,710
stuck to runny honey
851
00:40:36,744 --> 00:40:37,952
on the side of a
champaign glass.
852
00:40:37,987 --> 00:40:39,195
- I was just like oh my god.
853
00:40:39,229 --> 00:40:40,783
What's he doing?
854
00:40:40,817 --> 00:40:43,095
- So the resulting
signature drink had
855
00:40:43,130 --> 00:40:45,477
a delicious raspberry puree,
856
00:40:45,512 --> 00:40:47,686
some nice natural Ethiopian,
857
00:40:47,721 --> 00:40:51,207
and it was just this
big fucking mess
858
00:40:51,241 --> 00:40:52,864
pouring down a glass.
859
00:40:52,898 --> 00:40:54,003
- I was just like, oh god,
860
00:40:54,037 --> 00:40:55,694
just like this is a
861
00:40:55,729 --> 00:40:57,178
train wreck.
862
00:40:57,213 --> 00:40:58,732
It's the thing I come to
coffee competitions for.
863
00:40:58,766 --> 00:41:00,837
- The funny thing about
a barista competition
864
00:41:00,872 --> 00:41:02,114
is you still smile at the judges
865
00:41:02,149 --> 00:41:03,909
and say enjoy.
866
00:41:03,944 --> 00:41:05,670
[laughter]
867
00:41:05,704 --> 00:41:07,050
- So that's maybe,
868
00:41:07,085 --> 00:41:10,364
that's maybe a thing
I remind Niall most
869
00:41:10,398 --> 00:41:13,609
that you need to lower
that ego a little.
870
00:41:13,643 --> 00:41:16,853
Like do you remember
the champaign flutes?
871
00:41:24,551 --> 00:41:25,793
- Scotty.
872
00:41:25,828 --> 00:41:27,243
- Yes.
873
00:41:27,277 --> 00:41:28,762
- You get the hot water
for the cascara?
874
00:41:28,796 --> 00:41:30,280
- [Scott] Of course.
875
00:41:30,315 --> 00:41:33,145
- There's a big
chip in this glass.
876
00:41:33,180 --> 00:41:34,699
[laughter]
877
00:41:34,733 --> 00:41:36,666
- That's good that we
got loads of spares.
878
00:41:36,701 --> 00:41:37,874
[laughter]
879
00:41:37,909 --> 00:41:39,151
- So no to that.
880
00:41:41,878 --> 00:41:42,845
Okay.
881
00:41:46,400 --> 00:41:47,919
It smells like cascara.
882
00:41:47,953 --> 00:41:49,196
- That's weird.
883
00:42:00,069 --> 00:42:01,588
Oh fuck.
884
00:42:01,622 --> 00:42:02,658
- You fucked it.
885
00:42:03,555 --> 00:42:05,971
- [Scott] Should we put
something on top of it?
886
00:42:06,662 --> 00:42:08,456
- How long do you think
we should brew it for?
887
00:42:08,491 --> 00:42:09,527
- Six minutes.
888
00:42:09,561 --> 00:42:10,873
- You think so?
889
00:42:13,496 --> 00:42:15,429
I'll get a microbrew
so you can taste it.
890
00:42:17,673 --> 00:42:19,226
- So it's nice just
to have somebody
891
00:42:19,260 --> 00:42:20,261
to be able to ramp to,
892
00:42:20,296 --> 00:42:22,988
and ventilate your ideas.
893
00:42:23,023 --> 00:42:25,197
Usually it just involves
us getting drunk
894
00:42:25,232 --> 00:42:26,336
and coming up with
super weird ideas
895
00:42:26,371 --> 00:42:27,821
for signature drinks,
896
00:42:27,855 --> 00:42:29,305
like the amount of
signature drink ideas
897
00:42:29,339 --> 00:42:30,409
we've come up with
898
00:42:30,444 --> 00:42:32,964
like over about four more beers,
899
00:42:32,998 --> 00:42:35,000
every extra beer you have,
900
00:42:35,035 --> 00:42:36,519
you just like,
901
00:42:36,554 --> 00:42:38,107
no now,
902
00:42:38,141 --> 00:42:39,591
like what we need
to do is like melt
903
00:42:39,626 --> 00:42:40,488
sugar and then do this.
904
00:42:40,523 --> 00:42:42,180
Let's use like a salad spinner
905
00:42:42,214 --> 00:42:44,320
to make some coffee sugar.
906
00:42:44,354 --> 00:42:46,529
And then everyone wakes
up in the morning,
907
00:42:46,564 --> 00:42:49,187
you're like what the hell were
we talking about last night.
908
00:42:49,221 --> 00:42:50,464
No one even writes
it down, as well,
909
00:42:50,498 --> 00:42:52,121
so you can never even
remember what the idea was.
910
00:42:52,155 --> 00:42:54,606
I think a lot of
like our best ideas
911
00:42:54,641 --> 00:42:55,503
have come
912
00:42:55,538 --> 00:42:56,712
when we're drunk
913
00:42:56,746 --> 00:42:59,507
and then we've completely
forgotten them.
914
00:42:59,542 --> 00:43:01,130
We could have a completely
like world winning presentation
915
00:43:01,164 --> 00:43:02,200
between the two of us,
916
00:43:02,234 --> 00:43:05,203
and we have absolutely no idea.
917
00:43:19,769 --> 00:43:23,117
- It's just like the
ripest peach apricot.
918
00:43:23,152 --> 00:43:24,878
- Smell this one.
919
00:43:30,055 --> 00:43:31,885
Wow.
920
00:43:33,818 --> 00:43:35,889
- I think we could even go
for like the higher dose,
921
00:43:35,923 --> 00:43:37,615
less water.
922
00:43:37,822 --> 00:43:39,720
- [Scott] And bring
the fruit out more.
923
00:43:48,315 --> 00:43:49,661
- Where do I find that balance
924
00:43:49,696 --> 00:43:51,559
of like sweet, salty,
925
00:43:51,594 --> 00:43:53,838
or bitter,
926
00:43:53,872 --> 00:43:55,943
and acidic and all these flavor
compounds coming together.
927
00:43:55,978 --> 00:43:57,807
How can I find that?
928
00:43:58,601 --> 00:44:01,673
Tanith explores
flavors unabashedly.
929
00:44:01,708 --> 00:44:03,261
She explores flavors
that maybe I wouldn't
930
00:44:03,295 --> 00:44:05,228
think to explore.
931
00:44:05,263 --> 00:44:06,713
I really want to
kind of lean on her
932
00:44:06,747 --> 00:44:09,198
and see if she can
find something that
933
00:44:09,232 --> 00:44:10,717
kind of brought a little
bit of taste of place
934
00:44:10,751 --> 00:44:12,235
kind of concept,
935
00:44:12,270 --> 00:44:14,341
to like bring something with me
936
00:44:14,375 --> 00:44:16,412
from North Carolina
that was special.
937
00:44:16,446 --> 00:44:19,346
- Here, chew that
up, spit it out.
938
00:44:19,380 --> 00:44:20,830
You don't have to spit it out,
939
00:44:20,865 --> 00:44:21,589
strictly speaking.
940
00:44:21,624 --> 00:44:22,832
It's good to eat.
941
00:44:24,869 --> 00:44:26,491
- It's very.
942
00:44:26,525 --> 00:44:28,769
- Sour, right.
943
00:44:28,804 --> 00:44:30,564
- It's real sour.
944
00:44:30,598 --> 00:44:33,705
Pull just a little
bit of juice out.
945
00:44:35,638 --> 00:44:36,950
It's like super sweet,
and really, really floral.
946
00:44:36,984 --> 00:44:38,676
- [Lem] It's pretty good.
947
00:44:38,710 --> 00:44:40,332
- [Kyle] It's really
good, actually.
948
00:44:40,367 --> 00:44:42,127
- [Lem] Yeah, it's like
949
00:44:42,162 --> 00:44:44,302
nature's candy.
950
00:44:44,336 --> 00:44:45,855
- It's like a raspberry
almost, kinda sorta.
951
00:44:45,890 --> 00:44:47,270
- Yeah.
952
00:44:47,305 --> 00:44:48,547
The thing with extracting flavor
953
00:44:48,582 --> 00:44:50,101
from honeysuckle,
954
00:44:50,135 --> 00:44:51,758
- yeah, it's a little
bit bitter.
955
00:44:51,792 --> 00:44:53,138
- It's super bitter.
956
00:44:55,209 --> 00:44:57,280
Here, let me try this thing out.
957
00:44:57,315 --> 00:44:58,523
Oh, it's super goopey.
958
00:44:58,557 --> 00:45:00,042
I'm a texture person,
this could be bad.
959
00:45:00,076 --> 00:45:01,664
- It could be bad for you.
960
00:45:01,699 --> 00:45:02,251
- Yep.
961
00:45:02,285 --> 00:45:03,355
- That's great for me.
962
00:45:03,390 --> 00:45:04,840
These are good.
963
00:45:18,405 --> 00:45:19,233
- Careful.
964
00:45:20,683 --> 00:45:22,305
The results of anything
we've ever foraged
965
00:45:22,340 --> 00:45:23,928
have always been better than
966
00:45:23,962 --> 00:45:26,793
anything we could have bought.
967
00:45:26,827 --> 00:45:28,139
Like you can buy fig leaves,
968
00:45:28,173 --> 00:45:30,279
you can buy lavender,
969
00:45:30,313 --> 00:45:31,798
but like something that's
had to like weather a storm
970
00:45:31,832 --> 00:45:33,903
is flavorsome.
971
00:45:33,938 --> 00:45:35,249
- That's pretty epic.
972
00:45:35,284 --> 00:45:36,664
It shouldn't be as easy
973
00:45:36,699 --> 00:45:38,045
as going to a supermarket,
I don't think.
974
00:45:38,080 --> 00:45:39,288
- [Kevin] No.
975
00:45:39,322 --> 00:45:40,530
- [Niall] Especially when you're
using coffees that are like
976
00:45:40,565 --> 00:45:41,600
the best of the best, you know.
977
00:45:41,635 --> 00:45:43,154
- Yeah, well if you
think of like the effort
978
00:45:43,188 --> 00:45:45,777
it takes to find a great coffee,
979
00:45:45,812 --> 00:45:48,711
why not put the effort
into every little element.
980
00:45:49,091 --> 00:45:49,954
That's for you.
981
00:45:49,988 --> 00:45:51,818
- Thank you.
982
00:45:51,852 --> 00:45:54,096
- You get that, like slow
sweetness from it as well.
983
00:45:54,130 --> 00:45:55,580
- It's super, super bitter.
984
00:45:55,614 --> 00:45:56,754
- A tannin
985
00:45:56,788 --> 00:45:58,203
that you need to
wash your mouth out.
986
00:46:01,206 --> 00:46:02,483
- They're not good yet.
987
00:46:02,518 --> 00:46:04,140
[laughter]
988
00:46:04,175 --> 00:46:05,624
- This just tastes better.
989
00:46:05,659 --> 00:46:07,557
And as well as
going to the shops
990
00:46:07,592 --> 00:46:09,456
and getting something
doesn't have a story to it.
991
00:46:09,490 --> 00:46:10,353
It doesn't have
anything about it.
992
00:46:10,388 --> 00:46:11,251
It doesn't have adventure.
993
00:46:11,285 --> 00:46:12,770
- We're able to incorporate
994
00:46:12,804 --> 00:46:13,632
like half of the flavors
995
00:46:13,667 --> 00:46:14,564
that are available here
996
00:46:14,599 --> 00:46:15,911
into a signature drink.
997
00:46:15,945 --> 00:46:17,567
- Kind of that terroir style--
998
00:46:17,602 --> 00:46:18,361
- That would be awesome.
999
00:46:18,396 --> 00:46:19,190
Yeah.
1000
00:46:19,224 --> 00:46:20,847
- That's cool.
1001
00:46:20,881 --> 00:46:22,227
- These are so good.
1002
00:46:22,262 --> 00:46:23,815
Can we go find more?
1003
00:46:23,850 --> 00:46:25,990
- [Kevin] These have been
picked by hungry men.
1004
00:46:26,024 --> 00:46:27,336
- [Niall] A couple
of scandalous men.
1005
00:46:27,370 --> 00:46:28,613
- [Kevin] It was the horses,
1006
00:46:28,647 --> 00:46:29,303
the horses ate them.
1007
00:46:29,959 --> 00:46:31,754
[laughter]
1008
00:47:02,992 --> 00:47:04,407
- Oh my god.
1009
00:47:04,442 --> 00:47:05,650
I think I just,
1010
00:47:05,684 --> 00:47:07,134
I pressed the wrong
1011
00:47:07,169 --> 00:47:08,515
setting and it
1012
00:47:08,549 --> 00:47:10,344
started too fast.
1013
00:47:15,039 --> 00:47:17,041
I don't want this
to happen in Seoul.
1014
00:47:17,075 --> 00:47:20,147
The seal on this isn't perfect.
1015
00:47:31,918 --> 00:47:33,436
Oh, have you ever seen
anything more frightening
1016
00:47:33,471 --> 00:47:34,748
in your life?
1017
00:47:34,782 --> 00:47:36,370
This is why
1018
00:47:36,405 --> 00:47:38,407
I shouldn't do it when it's hot
1019
00:47:38,441 --> 00:47:39,546
It Expands.
1020
00:47:41,479 --> 00:47:42,860
fuck.
1021
00:47:51,523 --> 00:47:52,145
- Judges.
1022
00:47:52,179 --> 00:47:54,009
- Judges.
1023
00:47:54,043 --> 00:47:55,562
- Your signature drink
1024
00:47:55,596 --> 00:47:57,736
is inside here.
- You must crack it open.
1025
00:48:11,509 --> 00:48:13,891
- It's got that sherbet
thing again though.
1026
00:48:16,583 --> 00:48:19,103
- It looks fucking
horrible in that glass.
1027
00:48:19,137 --> 00:48:22,623
I'm not sure if that was
too much citrus in it.
1028
00:48:22,658 --> 00:48:24,556
Alright, scrap that.
1029
00:48:28,043 --> 00:48:29,872
- Well?
1030
00:48:29,907 --> 00:48:31,391
- Don't know
1031
00:48:31,425 --> 00:48:33,082
I just kind of want to eat one.
1032
00:48:39,640 --> 00:48:42,436
- Something far too
erotic about figs.
1033
00:48:44,783 --> 00:48:46,544
We were even like
joking about it today
1034
00:48:46,578 --> 00:48:48,753
that the amount of times
I've nearly snapped at her.
1035
00:48:48,787 --> 00:48:52,274
I don't think I've ever like
properly shouted at Chloe.
1036
00:48:52,308 --> 00:48:54,552
But I'm just like slowly writing
down everything on a list.
1037
00:48:54,586 --> 00:48:56,554
Like for now, I don't want
to say anything to her
1038
00:48:56,588 --> 00:48:58,280
just cause I know that's
she's a little bit on edge,
1039
00:48:58,314 --> 00:49:00,938
which is normal.
1040
00:49:00,972 --> 00:49:02,008
- I don't think
they're ripe enough
1041
00:49:02,042 --> 00:49:03,423
to make them taste
like anything.
1042
00:49:03,457 --> 00:49:04,838
And I'm not gonna
be able to get figs
1043
00:49:04,872 --> 00:49:06,150
in Korea anyway.
1044
00:49:06,184 --> 00:49:08,255
It's just a dream.
1045
00:49:08,773 --> 00:49:10,568
- You could ship them.
1046
00:49:10,948 --> 00:49:12,087
- What?
1047
00:49:13,019 --> 00:49:15,297
I'm not shipping
fucking figs to Korea.
1048
00:49:15,331 --> 00:49:19,128
That's like the dumbest
thing I've ever heard.
1049
00:49:20,474 --> 00:49:21,889
- As soon as this
competition's over,
1050
00:49:21,924 --> 00:49:23,270
I'm gonna just reel
all of it off
1051
00:49:23,305 --> 00:49:24,996
and just be like that
one time you said this,
1052
00:49:25,031 --> 00:49:25,928
fuck you.
1053
00:49:25,963 --> 00:49:27,481
This time, yeah,
1054
00:49:27,516 --> 00:49:29,207
that wasn't good.
1055
00:49:29,587 --> 00:49:32,210
But I think it's nice
just to have someone
1056
00:49:32,245 --> 00:49:33,177
just to bite their
tongue sometimes
1057
00:49:33,211 --> 00:49:34,833
and just take it.
1058
00:49:34,868 --> 00:49:36,180
It's like having a punching
bag, I think sometimes.
1059
00:49:36,214 --> 00:49:37,215
You just need to be like,
1060
00:49:37,250 --> 00:49:39,010
oh, everything's going wrong.
1061
00:49:39,045 --> 00:49:40,805
And you just throw
something at someone.
1062
00:49:43,497 --> 00:49:45,879
- Yeah, fuck signature drinks.
1063
00:49:45,913 --> 00:49:47,777
[soft music]
1064
00:53:23,752 --> 00:53:25,374
[applause]
1065
00:53:25,409 --> 00:53:26,962
- She puts enormous
pressure on herself
1066
00:53:26,996 --> 00:53:28,274
and she,
1067
00:53:28,308 --> 00:53:30,207
the goal is to win, obviously.
1068
00:53:30,241 --> 00:53:32,554
The goal is not just
to do her best,
1069
00:53:32,588 --> 00:53:35,177
and to go from,
1070
00:53:35,212 --> 00:53:36,661
to try again next year.
1071
00:53:36,696 --> 00:53:39,354
The goal is to win.
1072
00:53:39,388 --> 00:53:41,597
Not only me, but there's a
kind of a core group around her
1073
00:53:41,632 --> 00:53:42,736
that's supporting her,
1074
00:53:42,771 --> 00:53:43,461
but how,
1075
00:53:43,496 --> 00:53:46,223
what we can do to make sure that
1076
00:53:46,257 --> 00:53:49,018
we do our part to help her
1077
00:53:50,296 --> 00:53:51,400
win.
1078
00:53:52,953 --> 00:53:55,059
[funky music]
1079
00:54:06,691 --> 00:54:08,279
♪ Dark nights
1080
00:54:08,314 --> 00:54:12,732
♪ broken on your champagne
1081
00:54:12,766 --> 00:54:14,527
♪ When we were young
1082
00:54:14,561 --> 00:54:18,772
♪ So beautiful in our way
1083
00:54:20,429 --> 00:54:24,330
♪ Headlights chase
me to the freeway ♪
1084
00:54:26,228 --> 00:54:27,747
♪ Until the night
1085
00:54:27,781 --> 00:54:29,162
♪ will drown our sorrows
1086
00:54:29,196 --> 00:54:33,546
♪ into the rain
1087
00:54:34,685 --> 00:54:39,034
♪ So wake me up slowly
1088
00:54:39,068 --> 00:54:43,038
♪ Shadows form
against the stars ♪
1089
00:54:45,385 --> 00:54:48,526
♪ Sunrise on the boulevard
1090
00:54:48,561 --> 00:54:52,047
♪ We're standing room only
1091
00:54:52,081 --> 00:54:56,258
♪ Keep forgetting who we are
1092
00:54:59,019 --> 00:55:03,161
♪ Sunrise on the boulevard
1093
00:55:08,235 --> 00:55:12,136
♪ Heavenless, they sent
me to the doorway ♪
1094
00:55:13,827 --> 00:55:15,312
♪ They told me,
"You will find yourself, ♪
1095
00:55:15,346 --> 00:55:19,833
♪ you go your own way"
1096
00:55:19,868 --> 00:55:21,352
♪ And the night was young
1097
00:55:21,387 --> 00:55:25,598
♪ And I was thinking to myself
1098
00:55:25,632 --> 00:55:26,944
♪ oh no
1099
00:55:26,978 --> 00:55:29,015
♪ What do you want from me,
1100
00:55:29,049 --> 00:55:32,363
♪ from all I seem to give
1101
00:55:32,398 --> 00:55:35,711
♪ Don't leave me here alone
1102
00:55:35,746 --> 00:55:39,474
♪ So wake me up slowly
1103
00:55:39,508 --> 00:55:43,478
♪ Shadows form
against the stars ♪
1104
00:55:46,032 --> 00:55:49,138
♪ Sunrise on the boulevard
1105
00:55:49,173 --> 00:55:51,244
[soft music]
1106
00:56:41,570 --> 00:56:44,504
[applause]
1107
00:56:44,918 --> 00:56:47,265
- [Announcer] Ready,
let's kick this off.
1108
00:56:47,300 --> 00:56:48,232
One more round of
applause please.
1109
00:56:48,266 --> 00:56:50,130
- [Man] Give him a hand please.
1110
00:56:50,165 --> 00:56:52,132
- [Announcer] Our
first competitor.
1111
00:56:52,167 --> 00:56:54,583
- I just wanted to make you
a delicious tasting beverage.
1112
00:56:54,618 --> 00:56:55,929
I have
1113
00:56:55,964 --> 00:56:57,690
16 mils
1114
00:56:57,724 --> 00:56:59,726
of an orange marmalade
sugar syrup.
1115
00:56:59,761 --> 00:57:02,246
Now my grandmother makes
delicious orange marmalade.
1116
00:57:02,280 --> 00:57:03,592
It's very simple to make.
1117
00:57:03,627 --> 00:57:04,317
You take oranges.
1118
00:57:04,351 --> 00:57:05,249
You peal the skins.
1119
00:57:05,283 --> 00:57:06,940
You put it in salt
water for two days.
1120
00:57:06,975 --> 00:57:08,217
Remove it.
1121
00:57:08,252 --> 00:57:10,081
Put it in fresh water
for one more day.
1122
00:57:10,116 --> 00:57:11,220
On the third day,
1123
00:57:11,255 --> 00:57:12,567
you poke a hole in it with forks
1124
00:57:12,601 --> 00:57:13,533
to release the flavor,
1125
00:57:13,568 --> 00:57:15,121
and cook it in a
simple sugar syrup
1126
00:57:15,155 --> 00:57:17,226
at 90 degrees for four hours.
1127
00:57:18,262 --> 00:57:19,781
- Karo was roasted
1128
00:57:19,815 --> 00:57:21,921
with a
1129
00:57:22,231 --> 00:57:24,130
higher temperature at the start.
1130
00:57:24,164 --> 00:57:27,133
190 celsius degrees
1131
00:57:27,167 --> 00:57:28,962
because of the higher
density of the beans.
1132
00:57:28,997 --> 00:57:30,861
- Now, lets make a happy ending
1133
00:57:30,895 --> 00:57:32,103
for the whole story.
1134
00:57:32,138 --> 00:57:33,967
Let's blend all together
1135
00:57:34,002 --> 00:57:36,798
until the foam disappear.
1136
00:57:39,386 --> 00:57:41,319
Let's take a second
sip, very nice.
1137
00:57:43,252 --> 00:57:45,910
In addition to the
flavor we taste before,
1138
00:57:45,945 --> 00:57:47,636
we got a new flavor, cherry,
1139
00:57:47,671 --> 00:57:50,259
even though we didn't
add any cherry flavors.
1140
00:57:50,294 --> 00:57:51,364
We also got a bergamot
1141
00:57:51,398 --> 00:57:54,091
that reflect characteristics,
1142
00:57:54,125 --> 00:57:56,300
and also the chocolate.
1143
00:57:56,334 --> 00:57:59,199
So that whole idea of blending
1144
00:57:59,234 --> 00:58:00,304
bring everything together
1145
00:58:00,338 --> 00:58:02,030
to create more possibility.
1146
00:58:02,064 --> 00:58:04,550
I really wish you guys enjoyed.
1147
00:58:04,584 --> 00:58:05,654
And this is my time.
1148
00:58:05,689 --> 00:58:07,656
[upbeat music]
1149
00:58:30,127 --> 00:58:33,130
♪ Count the seconds
1150
00:58:33,164 --> 00:58:35,235
♪ I'm afraid
1151
00:58:35,270 --> 00:58:36,927
♪ To know
1152
00:58:36,961 --> 00:58:37,755
- Everything we do here
1153
00:58:37,790 --> 00:58:38,791
is striving
1154
00:58:38,825 --> 00:58:40,344
for enoyment of coffee
1155
00:58:40,378 --> 00:58:41,932
that's meant to be shared.
1156
00:58:41,966 --> 00:58:46,971
♪ Count the miles
1157
00:58:47,006 --> 00:58:48,870
♪ As we're taking
1158
00:58:48,904 --> 00:58:53,530
♪ Off
1159
00:58:57,672 --> 00:59:00,951
♪ I don't want to die
1160
00:59:00,985 --> 00:59:03,574
♪ But I don't want to feel
1161
00:59:03,609 --> 00:59:08,027
♪ The plunge
1162
00:59:11,340 --> 00:59:15,759
♪ In the final moments
1163
00:59:15,793 --> 00:59:19,556
♪ You should know it's
you I'm thinking of ♪
1164
00:59:25,665 --> 00:59:29,082
♪ And the world below
1165
00:59:29,117 --> 00:59:32,672
♪ Too late to see
1166
00:59:32,707 --> 00:59:35,054
♪ What went wrong
1167
00:59:35,088 --> 00:59:36,434
♪ But it's
1168
00:59:36,469 --> 00:59:39,161
♪ All wrong with me
1169
00:59:39,196 --> 00:59:42,061
♪ Caught up in the moment now
1170
00:59:42,095 --> 00:59:43,683
♪ Get out
1171
00:59:43,718 --> 00:59:46,237
♪ Of serene
1172
00:59:46,272 --> 00:59:49,862
♪ Once upon an empty sky
1173
00:59:49,896 --> 00:59:52,589
♪ Once upon a broken dream
1174
00:59:53,831 --> 00:59:54,660
- Time.
1175
00:59:54,694 --> 00:59:55,557
- Time.
1176
00:59:55,592 --> 00:59:56,800
- Time.
1177
00:59:56,834 --> 00:59:57,904
- That's my time.
1178
00:59:57,939 --> 00:59:58,836
- Time.
1179
00:59:58,871 --> 01:00:00,666
- Time.
1180
01:00:00,700 --> 01:00:02,012
- That's my time.
1181
01:00:02,046 --> 01:00:03,116
- Time.
1182
01:00:03,876 --> 01:00:04,911
- Time.
1183
01:00:04,946 --> 01:00:06,223
- Time.
1184
01:00:06,775 --> 01:00:08,052
- Time.
1185
01:00:08,087 --> 01:00:10,607
[cheers and applause]
1186
01:00:14,369 --> 01:00:15,750
- I was not ready.
1187
01:00:15,784 --> 01:00:17,821
I was freaking out.
1188
01:00:17,855 --> 01:00:21,238
I think I just gave
myself an anxiety attack.
1189
01:00:21,272 --> 01:00:24,551
The speech was not finalized
until the day before.
1190
01:00:24,586 --> 01:00:26,381
Just making sure I
didn't forget anything.
1191
01:00:26,415 --> 01:00:28,590
That's the worst fear of mine.
1192
01:00:31,938 --> 01:00:33,768
So time.
1193
01:00:33,802 --> 01:00:34,803
Hello, welcome.
1194
01:00:34,838 --> 01:00:36,391
My name is Chloe,
1195
01:00:36,425 --> 01:00:39,118
and I'm very pleased to
finally be here with you today.
1196
01:00:39,152 --> 01:00:40,671
The novelty in specialty coffee
1197
01:00:40,706 --> 01:00:41,672
that inspires me,
1198
01:00:41,707 --> 01:00:42,708
the new,
1199
01:00:42,742 --> 01:00:43,570
the original,
1200
01:00:43,605 --> 01:00:44,951
and the unusual.
1201
01:00:44,986 --> 01:00:46,021
We are every growing,
1202
01:00:46,056 --> 01:00:46,953
ever changing,
1203
01:00:46,988 --> 01:00:48,368
and ever learning,
1204
01:00:48,403 --> 01:00:51,130
I think is incredibly special.
1205
01:00:51,164 --> 01:00:52,614
I brought a coffee with me today
1206
01:00:52,649 --> 01:00:54,616
that encapsulates
all of this for me.
1207
01:00:54,651 --> 01:00:55,962
It's La Punta,
1208
01:00:55,997 --> 01:00:57,757
sugar sweet processing
1209
01:00:57,792 --> 01:01:00,967
from Sumava de Lourdes
Monte Llano Bonito
1210
01:01:01,002 --> 01:01:03,556
in the west valley
of Costa Rica.
1211
01:01:03,590 --> 01:01:05,489
Sugar sweet is an anaerobic
processing method,
1212
01:01:05,523 --> 01:01:06,973
as you can see on your,
1213
01:01:07,008 --> 01:01:08,906
your cards,
1214
01:01:08,941 --> 01:01:11,806
meaning there's no oxygen
in the fermentation tank.
1215
01:01:11,840 --> 01:01:13,152
Please now sit back, relax,
1216
01:01:13,186 --> 01:01:14,118
have a read,
1217
01:01:14,153 --> 01:01:15,464
and I'll be back
with you shortly.
1218
01:01:15,499 --> 01:01:17,259
Welcome.
1219
01:01:17,294 --> 01:01:19,261
[electronic music]
1220
01:01:21,885 --> 01:01:23,196
If I have a lot of excitement
1221
01:01:23,231 --> 01:01:25,233
and like adrenalin,
1222
01:01:25,267 --> 01:01:26,475
I will start to talk
like really fast.
1223
01:01:26,510 --> 01:01:29,444
And then I start saying
too many things at once,
1224
01:01:29,478 --> 01:01:32,240
and then I can get confused
1225
01:01:32,274 --> 01:01:34,035
like a small child.
1226
01:01:38,039 --> 01:01:40,731
So this is 21 grams of espresso.
1227
01:01:40,766 --> 01:01:42,008
If you'd please jot
down some flavor notes
1228
01:01:42,043 --> 01:01:43,113
for your espresso.
1229
01:01:43,147 --> 01:01:44,942
Raisin,
1230
01:01:44,977 --> 01:01:47,807
brown sugar,
1231
01:01:47,842 --> 01:01:49,360
a low bitterness,
1232
01:01:49,395 --> 01:01:51,535
a high sweetness,
1233
01:01:52,156 --> 01:01:54,572
a medium body.
1234
01:01:54,607 --> 01:01:57,127
Do I even bother
trying that hard
1235
01:01:57,161 --> 01:01:58,369
because I'm never gonna get,
1236
01:01:58,404 --> 01:02:00,302
I'm never gonna win.
1237
01:02:00,337 --> 01:02:01,683
And then you get
through these points
1238
01:02:01,718 --> 01:02:02,719
where you're like no,
1239
01:02:02,753 --> 01:02:04,755
crap, I do have a
good presentation.
1240
01:02:04,790 --> 01:02:06,723
I can totally win this.
1241
01:02:09,277 --> 01:02:10,623
I'll be back shortly with
your signature beverages.
1242
01:02:10,657 --> 01:02:11,969
Thank you, enjoy.
1243
01:02:12,004 --> 01:02:13,764
[applause]
1244
01:02:21,047 --> 01:02:24,775
[electronic music]
1245
01:02:24,810 --> 01:02:28,572
I have 15 grams of this
intense raisin liquid
1246
01:02:28,606 --> 01:02:31,230
that I've made by
rehydrating organic raisins.
1247
01:02:31,264 --> 01:02:32,818
I have
1248
01:02:32,852 --> 01:02:35,993
10 grams of fresh grape juice,
1249
01:02:36,028 --> 01:02:39,341
of white skinned table grapes.
1250
01:02:39,376 --> 01:02:41,965
And I have seven grams
of cold brew tea,
1251
01:02:41,999 --> 01:02:42,724
jasmine green tea.
1252
01:02:45,209 --> 01:02:47,764
And of course, my
slightly cooled
1253
01:02:47,798 --> 01:02:49,904
espresso.
1254
01:02:51,457 --> 01:02:53,390
Now it will be a cold,
refreshing beverage
1255
01:02:53,424 --> 01:02:55,323
with 40 grams of ice,
1256
01:02:55,357 --> 01:02:58,153
at 60 PPM to bring
out that aroma
1257
01:02:58,188 --> 01:03:00,500
and create texture as
the ice shards break
1258
01:03:00,535 --> 01:03:04,332
with the help of my
little shaker friend here.
1259
01:03:05,540 --> 01:03:07,093
And I'm just gonna press play.
1260
01:03:07,128 --> 01:03:09,061
Don't be alarmed.
1261
01:03:09,095 --> 01:03:11,995
So he's here with me
today for consistency
1262
01:03:12,029 --> 01:03:13,168
and workflow,
1263
01:03:13,203 --> 01:03:15,446
so I get to have a little
bit more face to face time
1264
01:03:15,481 --> 01:03:17,034
and tell you how
1265
01:03:17,069 --> 01:03:18,553
these ingredients
effect my coffee.
1266
01:03:18,587 --> 01:03:20,658
So cold brew tea
1267
01:03:20,693 --> 01:03:24,317
is an attribute of this
amazing floral quality,
1268
01:03:24,352 --> 01:03:26,388
bringing freshness to our drink,
1269
01:03:26,423 --> 01:03:28,149
and also adding
flavors of papaya,
1270
01:03:28,183 --> 01:03:31,324
and ripe plum.
1271
01:03:31,359 --> 01:03:33,223
So I'll just go
get your beverage
1272
01:03:33,257 --> 01:03:34,983
and I will be back
with you shortly.
1273
01:03:44,579 --> 01:03:47,306
Alrighty, so those flavor
notes one more time
1274
01:03:47,340 --> 01:03:49,377
so they're a bit more
clearer for you.
1275
01:03:50,274 --> 01:03:52,621
White sugar, coffee blossom,
1276
01:03:52,656 --> 01:03:54,347
papaya,
1277
01:03:54,727 --> 01:03:56,971
ripe plum,
1278
01:03:57,005 --> 01:03:59,663
and that lingering
jasmine finish.
1279
01:04:00,008 --> 01:04:01,389
Alrighty.
1280
01:04:02,252 --> 01:04:03,770
Thank you for joining
me today, guys.
1281
01:04:03,805 --> 01:04:05,013
I couldn't have had more fun.
1282
01:04:05,048 --> 01:04:06,877
And I hope you've
enjoyed it too.
1283
01:04:07,740 --> 01:04:09,293
La Punta is one of the
most exciting coffees
1284
01:04:09,328 --> 01:04:11,433
I've ever tasted.
1285
01:04:11,468 --> 01:04:14,402
And I hope you understand
this novelty concept
1286
01:04:14,436 --> 01:04:15,713
is to bring us further
into the future
1287
01:04:15,748 --> 01:04:16,887
with our customers
1288
01:04:16,922 --> 01:04:17,715
and ourselves.
1289
01:04:17,750 --> 01:04:18,509
Thank you.
1290
01:04:18,544 --> 01:04:19,821
Time.
1291
01:04:19,856 --> 01:04:21,616
[applause]
1292
01:05:00,897 --> 01:05:03,623
[slow suspenseful music]
1293
01:05:42,386 --> 01:05:43,284
- Yeah.
1294
01:05:44,354 --> 01:05:47,288
[slow suspenseful music]
1295
01:07:28,527 --> 01:07:30,080
Time.
1296
01:07:30,115 --> 01:07:31,978
[applause]
1297
01:07:34,533 --> 01:07:35,913
It was
1298
01:07:35,948 --> 01:07:38,088
a rough day for me.
1299
01:07:38,123 --> 01:07:40,849
This is a very bad
1300
01:07:40,884 --> 01:07:42,679
performance for me.
1301
01:07:42,713 --> 01:07:44,853
I didn't
1302
01:07:44,888 --> 01:07:46,648
well prepare.
1303
01:07:46,683 --> 01:07:47,822
So many things
1304
01:07:47,856 --> 01:07:49,686
happen the same time.
1305
01:07:49,720 --> 01:07:51,032
I didn't make
1306
01:07:51,067 --> 01:07:52,723
my good performance.
1307
01:07:53,586 --> 01:07:55,450
[soft music]
1308
01:08:24,790 --> 01:08:25,998
- The instant before
my routine starts,
1309
01:08:26,032 --> 01:08:27,724
I always have this
little thing of
1310
01:08:27,758 --> 01:08:30,175
ah, you know you can
walk off now anytime.
1311
01:08:30,209 --> 01:08:31,245
Just tell them you're
not feeling great.
1312
01:08:31,279 --> 01:08:32,246
you're in the world
championships,
1313
01:08:32,280 --> 01:08:33,143
if you're not nervous,
1314
01:08:33,178 --> 01:08:34,731
your just like
1315
01:08:34,765 --> 01:08:36,250
you're really
underestimating the challenge
1316
01:08:36,284 --> 01:08:37,423
that's ahead of you.
1317
01:08:37,458 --> 01:08:39,045
Like, you know,
1318
01:08:39,080 --> 01:08:41,186
you're representing
1319
01:08:41,220 --> 01:08:44,534
your industry in
your own country.
1320
01:08:44,568 --> 01:08:46,812
If you're going to world
championships kind of going
1321
01:08:46,846 --> 01:08:48,158
"I've got this,"
1322
01:08:48,193 --> 01:08:49,711
fuck off.
1323
01:08:49,746 --> 01:08:50,919
- [Announcer] Ladies
and gentleman,
1324
01:08:50,954 --> 01:08:52,473
everyone round of applause
1325
01:08:52,507 --> 01:08:55,165
for the barista
champion of Ireland,
1326
01:08:55,200 --> 01:08:56,580
Niall Wynn.
1327
01:08:56,615 --> 01:08:58,582
[applause]
1328
01:09:00,136 --> 01:09:02,414
[electronic music]
1329
01:09:18,395 --> 01:09:19,327
- Time
1330
01:09:19,362 --> 01:09:21,053
Hi guys.
1331
01:09:21,087 --> 01:09:23,228
As baristas and cafe owners,
1332
01:09:23,262 --> 01:09:26,092
we've taken inspiration
from the competitions.
1333
01:09:26,127 --> 01:09:27,473
It has helped drive us
forward as an industry
1334
01:09:27,508 --> 01:09:29,820
and lead us on to
greater things.
1335
01:09:29,855 --> 01:09:31,443
Over the last number of years,
1336
01:09:31,477 --> 01:09:34,066
we see an increasing
number of coffees brought
1337
01:09:34,100 --> 01:09:35,757
based on their
ability to wow us.
1338
01:09:35,792 --> 01:09:37,518
And they do exactly that.
1339
01:09:37,552 --> 01:09:38,760
The coffees that I've
brought here today
1340
01:09:38,795 --> 01:09:40,693
is a coffee that I hope
1341
01:09:40,728 --> 01:09:42,039
is going to wow us,
1342
01:09:42,074 --> 01:09:43,248
one of those
exceptional coffees,
1343
01:09:43,282 --> 01:09:45,181
and in the next decade,
1344
01:09:45,215 --> 01:09:46,320
transition to be an
everyday experience
1345
01:09:46,354 --> 01:09:48,218
that anybody can enjoy.
1346
01:09:48,253 --> 01:09:49,599
So the coffee that
I'm using today
1347
01:09:49,633 --> 01:09:51,048
is from Colombia
1348
01:09:51,083 --> 01:09:52,878
from a farm called
Finca Inmaculada.
1349
01:09:52,912 --> 01:09:54,776
This variety is known
1350
01:09:54,811 --> 01:09:56,640
for it's silky smooth texture,
1351
01:09:56,675 --> 01:09:58,608
juicy acidity,
1352
01:09:58,642 --> 01:09:59,988
and complexity.
1353
01:10:00,023 --> 01:10:01,818
And the coffee I'm serving today
1354
01:10:01,852 --> 01:10:04,234
abides by all those rules.
1355
01:10:04,269 --> 01:10:06,167
With the first sip,
1356
01:10:06,202 --> 01:10:07,858
you will expect that
lemongrass flavor again,
1357
01:10:07,893 --> 01:10:09,377
and blackberry.
1358
01:10:09,412 --> 01:10:11,828
The second sip will
get lemon and peach.
1359
01:10:11,862 --> 01:10:13,692
And on the finish,
1360
01:10:13,726 --> 01:10:16,281
we're going to experience
dark chocolate.
1361
01:10:16,315 --> 01:10:18,628
But that flavor doesn't
last too long.
1362
01:10:18,662 --> 01:10:21,251
Enjoy that lemongrass
aroma, first of all.
1363
01:10:21,286 --> 01:10:23,495
And then I'd like you to
stir it really, really well
1364
01:10:23,529 --> 01:10:24,979
and pop your spoons in
the little glasses here
1365
01:10:25,013 --> 01:10:27,257
right in front of you.
1366
01:10:27,292 --> 01:10:29,466
You're almost like watching
yourself from above.
1367
01:10:29,501 --> 01:10:31,744
You've got this like
downward view on yourself.
1368
01:10:31,779 --> 01:10:34,195
It's like pure adrenalin
when you're up on stage.
1369
01:10:34,230 --> 01:10:36,370
You're just hoping like,
1370
01:10:36,404 --> 01:10:38,372
you're hoping you
remember what to say.
1371
01:10:38,406 --> 01:10:39,925
Then everything else
goes according to plan.
1372
01:10:39,959 --> 01:10:41,167
But it never does.
1373
01:10:41,202 --> 01:10:42,410
In order for me to do something
1374
01:10:42,445 --> 01:10:43,480
that I'd never done before,
1375
01:10:43,515 --> 01:10:44,930
compete and do
well at this stage
1376
01:10:44,964 --> 01:10:46,552
at the world championships,
1377
01:10:46,587 --> 01:10:48,140
I needed to form a
collaboration of my own.
1378
01:10:48,174 --> 01:10:49,245
To do this,
1379
01:10:49,279 --> 01:10:50,901
I embrace the help
of a chef in Dublin.
1380
01:10:50,936 --> 01:10:52,144
For my signature drink today,
1381
01:10:52,178 --> 01:10:54,077
is I've chilled my espresso.
1382
01:10:54,111 --> 01:10:55,320
So what that does is two things.
1383
01:10:55,354 --> 01:10:57,598
It intensifies the flavor,
1384
01:10:57,632 --> 01:10:59,910
but also it means that it's
more open to receiving flavors.
1385
01:10:59,945 --> 01:11:02,050
I'll be adding
1386
01:11:02,085 --> 01:11:04,605
just two drops of a
lemon verbena oil.
1387
01:11:04,639 --> 01:11:07,159
I've made this oil using
1388
01:11:07,193 --> 01:11:08,712
lemon verbena from
my parent's garden,
1389
01:11:08,747 --> 01:11:10,058
believe it or not,
1390
01:11:10,093 --> 01:11:11,888
and I've infused it
into rapeseed oil,
1391
01:11:11,922 --> 01:11:13,476
Irish rapeseed oil.
1392
01:11:13,510 --> 01:11:16,099
I'm going to add seven
grams of Dublin one honey.
1393
01:11:16,133 --> 01:11:18,619
Finally, my whole
signature drink
1394
01:11:18,653 --> 01:11:20,448
is going to be pressurized
with nitrogen.
1395
01:11:21,138 --> 01:11:22,588
Thank you.
1396
01:11:23,244 --> 01:11:24,556
To give it that rich,
velvety texture
1397
01:11:24,590 --> 01:11:26,005
that we wanted.
1398
01:11:26,696 --> 01:11:30,631
[electronic music]
1399
01:11:30,665 --> 01:11:32,011
I think that these
baristas championships here
1400
01:11:32,046 --> 01:11:33,496
are a really,
1401
01:11:33,530 --> 01:11:36,740
sorry,
1402
01:11:36,775 --> 01:11:38,708
are an amazing opportunity
for us as baristas
1403
01:11:38,742 --> 01:11:39,985
to bring something
unique to the attention
1404
01:11:40,019 --> 01:11:41,607
of our whole industry.
1405
01:11:41,642 --> 01:11:43,644
With your first sip,
1406
01:11:43,678 --> 01:11:45,231
you should expect,
1407
01:11:45,266 --> 01:11:47,372
sorry, I'm getting
ahead of myself.
1408
01:11:47,406 --> 01:11:48,718
We're going to experience
that lemongrass aroma.
1409
01:11:48,752 --> 01:11:49,857
With the first sip,
1410
01:11:49,891 --> 01:11:51,168
you're going to get lemongrass,
1411
01:11:51,203 --> 01:11:53,619
and blackberry again.
1412
01:11:53,654 --> 01:11:54,862
The second sip,
1413
01:11:54,896 --> 01:11:57,899
we're going to get lemon,
1414
01:11:57,934 --> 01:11:59,176
peach,
1415
01:11:59,211 --> 01:12:00,868
and honey.
1416
01:12:00,902 --> 01:12:01,903
And then with the final sip,
1417
01:12:01,938 --> 01:12:03,284
I'd ask you to finish your drink
1418
01:12:03,319 --> 01:12:04,665
and enjoy the aftertaste.
1419
01:12:04,699 --> 01:12:06,011
It's dark chocolate.
1420
01:12:06,045 --> 01:12:07,875
Thank you very much guys.
1421
01:12:07,909 --> 01:12:09,911
It's been a great pleasure
serving you here today.
1422
01:12:09,946 --> 01:12:10,774
And that's my time.
1423
01:12:10,809 --> 01:12:12,604
[applause]
1424
01:12:22,855 --> 01:12:24,201
You weren't talking to anyone.
1425
01:12:24,236 --> 01:12:25,410
That was the issue.
1426
01:12:25,444 --> 01:12:27,204
And you have four
people in front of you
1427
01:12:27,239 --> 01:12:28,792
that you should have
been talking to,
1428
01:12:28,827 --> 01:12:30,829
but you were talking
more with your machine
1429
01:12:30,863 --> 01:12:32,071
than with those people.
1430
01:12:32,106 --> 01:12:32,934
That's the main issue.
1431
01:12:32,969 --> 01:12:34,936
- Yeah.
1432
01:12:34,971 --> 01:12:35,937
- But at the same time,
1433
01:12:35,972 --> 01:12:37,111
just look at it positive
1434
01:12:37,145 --> 01:12:39,182
and say that it's easy to
improve to the next round.
1435
01:12:39,216 --> 01:12:41,978
So your scores are gonna
be way higher next time,
1436
01:12:42,012 --> 01:12:43,462
which technically
is a good thing.
1437
01:12:43,497 --> 01:12:46,672
- What I'm telling Kyle now,
1438
01:12:46,707 --> 01:12:48,467
especially what I told
him in nationals is
1439
01:12:48,502 --> 01:12:50,745
be yourself.
1440
01:12:50,780 --> 01:12:54,231
You're not competing
against anyone
1441
01:12:54,266 --> 01:12:56,441
in the barista competition.
1442
01:12:56,475 --> 01:12:59,789
The only person that you're
competing against is yourself.
1443
01:12:59,823 --> 01:13:02,136
[electronic music]
1444
01:13:06,623 --> 01:13:09,350
- [Announcer] Big
round of applause
1445
01:13:09,385 --> 01:13:10,696
for the barista champion
1446
01:13:10,731 --> 01:13:11,939
of the United States of America,
1447
01:13:11,973 --> 01:13:13,941
Kyle Ramage.
1448
01:13:13,975 --> 01:13:16,875
[applause]
1449
01:13:16,909 --> 01:13:19,291
[electronic music]
1450
01:13:27,437 --> 01:13:30,336
- I'm not gonna puke, it's okay.
1451
01:13:30,371 --> 01:13:32,028
[soft music]
1452
01:13:34,824 --> 01:13:36,342
Let's get into it them.
1453
01:13:36,377 --> 01:13:37,309
Time.
1454
01:13:43,453 --> 01:13:44,903
Hey, I'm just calling
to check and see
1455
01:13:44,937 --> 01:13:46,491
if you still had dry ice.
1456
01:13:46,525 --> 01:13:48,424
I know it's a little
late in the day.
1457
01:14:05,717 --> 01:14:07,581
[soft music]
1458
01:15:32,976 --> 01:15:34,633
Time.
1459
01:15:34,668 --> 01:15:37,187
[cheers and applause]
1460
01:15:48,233 --> 01:15:49,993
- Our first competitor
1461
01:15:50,028 --> 01:15:51,408
to the final,
1462
01:15:54,377 --> 01:15:56,655
the barista champion
of Australia.
1463
01:15:56,690 --> 01:16:00,417
[cheers and applause]
1464
01:16:00,452 --> 01:16:03,213
- Our second finalist who
will go second tomorrow is
1465
01:16:03,248 --> 01:16:04,560
the barista champion of
1466
01:16:06,147 --> 01:16:09,047
Hong Kong.
1467
01:16:09,081 --> 01:16:11,567
[cheers and applause]
1468
01:16:16,226 --> 01:16:17,503
- Okay, I'll do the next one.
1469
01:16:17,538 --> 01:16:19,402
Can I have music again?
1470
01:16:19,436 --> 01:16:20,645
Please?
1471
01:16:20,679 --> 01:16:22,094
I can't do it.
1472
01:16:22,129 --> 01:16:23,786
Oh thank you.
1473
01:16:24,338 --> 01:16:26,202
[electronic music]
1474
01:16:26,236 --> 01:16:27,513
The barista champion of Japan,
1475
01:16:27,548 --> 01:16:28,687
Miki Suzuki.
1476
01:16:28,722 --> 01:16:30,516
[applause]
1477
01:16:49,156 --> 01:16:51,641
- Our fourth finalist
1478
01:16:51,676 --> 01:16:54,748
in the 2017 World Barista
Championships is
1479
01:16:54,782 --> 01:16:57,647
the barista champion of
1480
01:16:57,682 --> 01:17:00,339
the United States.
1481
01:17:00,374 --> 01:17:04,447
[applause]
[electronic music]
1482
01:17:19,082 --> 01:17:22,845
- The barista
champion of Canada.
1483
01:17:23,949 --> 01:17:27,470
- And to complete our set for
1484
01:17:27,504 --> 01:17:32,648
the 2017 World Barista
Championship finals,
1485
01:17:32,682 --> 01:17:35,720
the barista champion
of the United Kingdom.
1486
01:17:35,754 --> 01:17:37,549
[applause]
1487
01:17:39,033 --> 01:17:41,380
[electronic music]
1488
01:17:57,500 --> 01:17:58,535
- I told you
1489
01:17:58,570 --> 01:17:59,709
we believe you.
1490
01:17:59,744 --> 01:18:01,435
[laughter]
1491
01:18:24,561 --> 01:18:25,804
- I knew I didn't get through
1492
01:18:25,839 --> 01:18:27,254
as soon as I came on stage.
1493
01:18:27,288 --> 01:18:29,221
As soon as I started, really,
1494
01:18:29,256 --> 01:18:30,947
looking at the judges' faces.
1495
01:18:30,982 --> 01:18:32,673
I was just relieved to
have been finished,
1496
01:18:32,708 --> 01:18:34,399
to be honest.
1497
01:18:34,433 --> 01:18:36,297
[soft music]
1498
01:18:38,644 --> 01:18:40,129
I just don't know
where I would be
1499
01:18:40,163 --> 01:18:41,717
without specialty coffee,
1500
01:18:41,751 --> 01:18:42,718
without coffee in general,
1501
01:18:42,752 --> 01:18:46,066
I think I would be lost.
1502
01:18:46,100 --> 01:18:48,240
I'm not sure what else
I would have done.
1503
01:18:48,275 --> 01:18:49,448
Nothing else I
really wanted to do
1504
01:18:49,483 --> 01:18:51,899
after I started making coffee.
1505
01:18:51,934 --> 01:18:54,005
[soft music]
1506
01:18:56,801 --> 01:18:58,906
- The best piece of advice
1507
01:18:58,941 --> 01:19:01,046
I think was given
to me by my dad.
1508
01:19:01,081 --> 01:19:02,738
And he always said to me,
1509
01:19:02,772 --> 01:19:04,740
no matter what it is you do,
1510
01:19:04,774 --> 01:19:06,776
you should always do your best.
1511
01:19:06,811 --> 01:19:10,366
He then said sometimes your
best is not enough to win,
1512
01:19:10,815 --> 01:19:12,713
but that's okay.
1513
01:19:15,509 --> 01:19:17,269
[drumming]
1514
01:19:34,528 --> 01:19:35,736
- [Announcer] Where
are you, Hong Kong?
1515
01:19:35,771 --> 01:19:36,910
[applause]
1516
01:19:36,944 --> 01:19:38,635
Let me hear you.
1517
01:19:38,670 --> 01:19:40,361
[cheers and applause]
1518
01:19:40,396 --> 01:19:41,397
The barista champion
of Hong Kong,
1519
01:19:41,431 --> 01:19:43,640
Kapo Chiu.
1520
01:19:44,331 --> 01:19:46,402
- I have this
1521
01:19:46,436 --> 01:19:47,783
non-alcoholic whiskey
barrel aged honey.
1522
01:19:47,817 --> 01:19:49,957
And of course,
1523
01:19:49,992 --> 01:19:51,717
there's four shots of espresso,
1524
01:19:51,752 --> 01:19:52,857
which I have chilled down.
1525
01:19:52,891 --> 01:19:55,618
I'm adding on to dry ice
1526
01:19:55,652 --> 01:19:58,621
to create that French
earl gray tea aroma
1527
01:19:58,655 --> 01:20:01,244
in which
1528
01:20:01,279 --> 01:20:03,281
I'm going to inject it
into this whisky bottle
1529
01:20:03,315 --> 01:20:05,145
for three seconds.
1530
01:20:08,458 --> 01:20:10,391
- I kind of put on
this like weird,
1531
01:20:10,426 --> 01:20:13,015
overly cocky kind of persona.
1532
01:20:13,049 --> 01:20:15,603
I think everyone's worst self
1533
01:20:15,638 --> 01:20:17,433
if the self that they
are at competition,
1534
01:20:17,467 --> 01:20:18,744
cause we're usually
like bugged out
1535
01:20:18,779 --> 01:20:19,953
and like not sleeping,
1536
01:20:19,987 --> 01:20:21,851
and not eating well,
1537
01:20:21,886 --> 01:20:23,370
and all those things.
1538
01:20:23,404 --> 01:20:25,406
So, I don't know
I'm not that guy.
1539
01:20:25,441 --> 01:20:27,201
I'm not a super cocky,
1540
01:20:27,236 --> 01:20:28,824
know it all kind of dude.
1541
01:20:28,858 --> 01:20:30,584
Maybe I fail.
1542
01:20:30,618 --> 01:20:31,965
Maybe that's my own
misconceptions coming through.
1543
01:20:31,999 --> 01:20:33,690
A friend of mine,
1544
01:20:33,725 --> 01:20:35,106
Nathaniel May, put this
1545
01:20:35,140 --> 01:20:36,038
on Facebook a couple years ago.
1546
01:20:36,072 --> 01:20:37,177
But it was like
1547
01:20:37,211 --> 01:20:38,834
when is everyone gonna find out
1548
01:20:38,868 --> 01:20:40,559
that I'm faking it.
1549
01:20:41,457 --> 01:20:43,597
[dramatic music]
1550
01:20:54,919 --> 01:20:57,507
- [Video Screen] Miki Suzuki!
1551
01:20:57,542 --> 01:20:59,785
[cheers and applause]
1552
01:20:59,820 --> 01:21:02,064
[dramatic music]
1553
01:21:13,144 --> 01:21:14,386
[applause]
1554
01:21:14,421 --> 01:21:15,456
Okay, are we ready to go?
1555
01:21:15,491 --> 01:21:16,319
World Barista Championship,
1556
01:21:16,354 --> 01:21:17,320
finalist number two,
1557
01:21:17,355 --> 01:21:18,494
the barista champion
1558
01:21:18,528 --> 01:21:19,529
of Japan,
1559
01:21:19,564 --> 01:21:21,911
Miki Suzuki.
1560
01:21:21,946 --> 01:21:23,706
[applause]
1561
01:21:27,123 --> 01:21:29,022
- Time.
1562
01:21:29,056 --> 01:21:30,644
Espresso extractions
1563
01:21:30,678 --> 01:21:33,060
are usually trade off.
1564
01:21:33,095 --> 01:21:35,269
But I get something positive,
1565
01:21:35,304 --> 01:21:38,065
I lose some espresso extraction.
1566
01:21:38,100 --> 01:21:40,240
However,
1567
01:21:40,274 --> 01:21:42,207
I have discovered a coffee
1568
01:21:42,242 --> 01:21:44,175
that made me want to bring
1569
01:21:44,209 --> 01:21:45,624
all the positive
1570
01:21:45,659 --> 01:21:47,005
into one cup.
1571
01:21:47,040 --> 01:21:49,042
I name it
1572
01:21:49,076 --> 01:21:50,284
double grind.
1573
01:21:50,319 --> 01:21:51,699
First of all,
1574
01:21:51,734 --> 01:21:54,668
I'm adding the 20 grams
of liquid nitrogen
1575
01:21:54,702 --> 01:21:58,258
to 44 grams of coffee.
1576
01:21:58,292 --> 01:22:02,262
Next, I'm adding another
20 grams of liquid nitrogen
1577
01:22:02,296 --> 01:22:04,160
to coarse grind the beans.
1578
01:22:04,195 --> 01:22:05,748
And then,
1579
01:22:05,782 --> 01:22:08,440
I'll grind again for espresso.
1580
01:22:13,031 --> 01:22:14,688
The flavor in first sip,
1581
01:22:14,722 --> 01:22:16,759
mandarin orange,
1582
01:22:16,793 --> 01:22:18,209
bergamot.
1583
01:22:18,795 --> 01:22:20,073
And the second sip,
1584
01:22:20,107 --> 01:22:21,350
brown sugar,
1585
01:22:21,384 --> 01:22:22,972
and black tea finish.
1586
01:22:23,007 --> 01:22:25,354
I'm serving the espresso
1587
01:22:25,388 --> 01:22:27,045
in my custom made cup
1588
01:22:27,080 --> 01:22:29,220
that I designed for today.
1589
01:22:29,254 --> 01:22:31,360
For my signature drink,
1590
01:22:31,394 --> 01:22:34,156
let's discover the new flavors
1591
01:22:34,190 --> 01:22:36,744
in my super long extraction.
1592
01:22:36,779 --> 01:22:38,954
I added point one grams
1593
01:22:38,988 --> 01:22:42,785
of freeze dried lactic acid,
1594
01:22:42,819 --> 01:22:45,443
and five grams of
freeze dried honey.
1595
01:22:48,791 --> 01:22:50,482
I didn't want to
1596
01:22:50,517 --> 01:22:53,106
add in any additional water
1597
01:22:53,140 --> 01:22:55,073
because I didn't make it
1598
01:22:55,108 --> 01:22:56,972
too watery.
1599
01:22:57,006 --> 01:22:59,836
That's why I make
it freeze dried.
1600
01:23:01,045 --> 01:23:04,703
Adding just touch of lactic acid
1601
01:23:04,738 --> 01:23:08,328
enhances the grape
and apple flavor.
1602
01:23:08,362 --> 01:23:11,434
Honey give it sweetness
to balance it.
1603
01:23:11,469 --> 01:23:13,850
And I'm adding lavender aroma
1604
01:23:13,885 --> 01:23:16,301
by using aroma diffuser.
1605
01:23:17,061 --> 01:23:19,442
This creates a synergy
with the liquid,
1606
01:23:19,477 --> 01:23:21,997
and bring out the peach flavor.
1607
01:23:23,964 --> 01:23:26,725
I use vacuum mixer
1608
01:23:26,760 --> 01:23:28,658
to remove the seal to remaining
1609
01:23:28,693 --> 01:23:31,040
in the espresso.
1610
01:23:31,075 --> 01:23:33,629
This creates a synergy
with the liquid,
1611
01:23:33,663 --> 01:23:36,701
and the bring out
the silky texture.
1612
01:23:36,735 --> 01:23:38,151
The flavor
1613
01:23:38,185 --> 01:23:39,635
you can find
1614
01:23:39,669 --> 01:23:42,189
grape,
1615
01:23:42,224 --> 01:23:43,673
red apple,
1616
01:23:43,708 --> 01:23:45,123
white peach,
1617
01:23:45,158 --> 01:23:48,195
and black tea finish.
1618
01:23:52,130 --> 01:23:53,994
Along with the perfect cup,
1619
01:23:54,029 --> 01:23:57,135
I also strive to provide
1620
01:23:57,170 --> 01:24:00,069
every customer for
perfect coffee experience.
1621
01:24:00,104 --> 01:24:01,622
Time.
1622
01:24:01,657 --> 01:24:03,728
[cheers and applause]
1623
01:24:03,762 --> 01:24:05,592
- [Announcer] The Barista
champion of Japan,
1624
01:24:05,626 --> 01:24:06,593
Miki Suzuki
1625
01:24:06,627 --> 01:24:09,320
[applause]
1626
01:24:09,354 --> 01:24:10,976
- I have a 50/50 blend
1627
01:24:11,011 --> 01:24:12,081
of raw sugar
1628
01:24:12,116 --> 01:24:14,083
and freeze dried manuka honey.
1629
01:24:14,118 --> 01:24:15,050
But to make this work,
1630
01:24:15,084 --> 01:24:16,879
I do need to
1631
01:24:17,259 --> 01:24:19,330
lightly caramelize the sugar
1632
01:24:19,364 --> 01:24:21,401
with a quick flash of heat.
1633
01:24:21,435 --> 01:24:22,540
And I found no better way
1634
01:24:22,574 --> 01:24:23,748
than to use
1635
01:24:23,782 --> 01:24:25,129
a fairy floss machine.
1636
01:24:28,132 --> 01:24:29,788
So right now,
1637
01:24:29,823 --> 01:24:31,652
we're caramelizing those sugars.
1638
01:24:31,687 --> 01:24:34,103
We're changing that
structure of sweetness.
1639
01:24:34,138 --> 01:24:36,795
A little bit out
of control today.
1640
01:24:36,830 --> 01:24:40,247
It's gonna give you this
beautiful peach note
1641
01:24:40,282 --> 01:24:41,835
in the signature.
1642
01:24:41,869 --> 01:24:43,112
Would you please
write down
1643
01:24:43,147 --> 01:24:44,562
peach.
1644
01:24:44,596 --> 01:24:45,494
- This is the sip
1645
01:24:45,528 --> 01:24:47,289
that I first fell in love with,
1646
01:24:47,323 --> 01:24:48,807
the first taste of geisha,
1647
01:24:48,842 --> 01:24:50,292
many years ago.
1648
01:24:50,326 --> 01:24:51,258
I cupped it like this,
1649
01:24:51,293 --> 01:24:52,708
and swirl it, and swirl
it, and swirl it,
1650
01:24:52,742 --> 01:24:54,054
until it melts.
1651
01:24:54,089 --> 01:24:55,366
It could take a couple minutes,
1652
01:24:55,400 --> 01:24:57,264
but this is well worth it
1653
01:24:57,299 --> 01:24:59,024
because there are
new geisha flavors
1654
01:24:59,059 --> 01:25:00,681
locked inside these cups.
1655
01:25:00,716 --> 01:25:03,339
Now, I really like working
with liquid nitrogen
1656
01:25:03,374 --> 01:25:06,584
because it always reminds me
of winter back home in Canada.
1657
01:25:06,929 --> 01:25:07,895
- Squeeze in a little bit.
1658
01:25:07,930 --> 01:25:08,965
We're all friends.
1659
01:25:09,000 --> 01:25:10,346
We use 88 grams of espresso,
1660
01:25:10,381 --> 01:25:12,831
per the recipe you just tasted,
1661
01:25:12,866 --> 01:25:15,351
with four grams of a
pre-washed Japanese Oolong.
1662
01:25:15,386 --> 01:25:17,836
I've used 125 grams
of hot water,
1663
01:25:17,871 --> 01:25:20,598
with 30 grams of lacto
fermented cacao nips,
1664
01:25:20,632 --> 01:25:22,634
which I then strained
over 60 grams of ice,
1665
01:25:22,669 --> 01:25:24,671
dilute and chill.
1666
01:25:24,705 --> 01:25:27,329
Now I fermented these
for three days
1667
01:25:27,363 --> 01:25:29,054
in a solution of a
sour dough culture
1668
01:25:29,089 --> 01:25:30,746
that I've been cultivating
for six years.
1669
01:25:30,780 --> 01:25:32,265
And I'm gonna cool
all the ingredients
1670
01:25:32,299 --> 01:25:34,474
with frozen rocks.
1671
01:25:34,819 --> 01:25:36,131
So your first sip,
1672
01:25:36,165 --> 01:25:38,063
creamy mouth feel.
1673
01:25:38,098 --> 01:25:40,618
80% dark chocolate,
1674
01:25:40,652 --> 01:25:42,102
thank you,
1675
01:25:42,137 --> 01:25:43,828
and then the finish
1676
01:25:44,725 --> 01:25:46,865
that oolong bitterness.
1677
01:25:47,418 --> 01:25:48,867
Then I want you to
wait 30 seconds
1678
01:25:48,902 --> 01:25:51,146
before you take your second sip.
1679
01:25:53,355 --> 01:25:55,771
Then you'll find balanced
orange cream soda.
1680
01:25:55,805 --> 01:25:56,772
Now you take your first sip
1681
01:25:56,806 --> 01:25:58,291
as soon as I serve
this to you.
1682
01:25:58,325 --> 01:25:59,913
It has been my absolute
pleasure to be here
1683
01:25:59,947 --> 01:26:00,741
in Seoul.
1684
01:26:00,776 --> 01:26:01,604
Thank you.
1685
01:26:01,639 --> 01:26:02,157
Time.
1686
01:26:02,985 --> 01:26:05,470
[cheers and applause]
1687
01:26:08,163 --> 01:26:09,750
- The barista champion of
1688
01:26:09,785 --> 01:26:10,958
the United States of America,
1689
01:26:10,993 --> 01:26:12,822
Kyle Ramage.
1690
01:26:12,857 --> 01:26:15,653
[speaking foreign language]
1691
01:26:17,206 --> 01:26:19,657
[cheers and applause]
1692
01:26:19,691 --> 01:26:20,382
- The finals, right.
1693
01:26:20,416 --> 01:26:22,211
Awesome.
1694
01:26:22,246 --> 01:26:24,351
Didn't realize my mic was on.
1695
01:26:24,765 --> 01:26:26,940
Deep breath.
1696
01:26:26,974 --> 01:26:27,837
You guys all feeling good?
1697
01:26:27,872 --> 01:26:28,631
- [Judge] Yes.
1698
01:26:28,666 --> 01:26:30,012
- Wonderful.
1699
01:26:35,086 --> 01:26:36,121
Let's get into it then.
1700
01:26:36,156 --> 01:26:36,915
Time.
1701
01:26:38,676 --> 01:26:40,609
Two years ago a
computational chemist
1702
01:26:40,643 --> 01:26:41,437
named Christopher Hendon
1703
01:26:41,472 --> 01:26:42,990
had the idea
1704
01:26:43,025 --> 01:26:44,199
to take specialty coffee,
1705
01:26:44,233 --> 01:26:45,061
freeze it,
1706
01:26:45,096 --> 01:26:46,787
grind it,
1707
01:26:46,822 --> 01:26:47,788
and the prepare it as espresso.
1708
01:26:47,823 --> 01:26:50,170
And what he and his team
1709
01:26:50,205 --> 01:26:51,344
of specialty coffee
professionals found
1710
01:26:51,378 --> 01:26:53,311
is pretty astonishing.
1711
01:26:53,346 --> 01:26:55,244
The graph in front of you
represents those results.
1712
01:26:55,279 --> 01:26:57,177
In the cup,
1713
01:26:57,212 --> 01:26:59,214
this is truly everything
we're all searching for,
1714
01:26:59,248 --> 01:27:01,319
cleaner, sweeter,
and more balanced.
1715
01:27:01,354 --> 01:27:03,114
But, don't take my word for it,
1716
01:27:03,148 --> 01:27:04,184
let's try it together.
1717
01:27:04,219 --> 01:27:05,116
Be right back.
1718
01:27:05,150 --> 01:27:06,911
It is what it is,
1719
01:27:06,945 --> 01:27:07,946
and the time didn't work,
1720
01:27:07,981 --> 01:27:09,672
which is mostly just for pacing.
1721
01:27:09,707 --> 01:27:11,881
I just like to be
able to look at it
1722
01:27:11,916 --> 01:27:13,297
and glance and be okay, I have
1723
01:27:13,331 --> 01:27:15,022
four and a half minutes left,
1724
01:27:15,057 --> 01:27:16,161
30 seconds left,
1725
01:27:16,196 --> 01:27:17,162
especially towards the end.
1726
01:27:17,197 --> 01:27:18,681
Like it's very helpful to
1727
01:27:18,716 --> 01:27:21,788
that I know how to pace
1728
01:27:21,822 --> 01:27:22,513
the closing thoughts.
1729
01:27:25,170 --> 01:27:26,655
In these six tubes,
1730
01:27:26,689 --> 01:27:28,243
I have six doses
1731
01:27:28,277 --> 01:27:29,589
of three different,
truly stunning
1732
01:27:29,623 --> 01:27:31,211
geisha coffees
1733
01:27:31,246 --> 01:27:32,971
all frozen to negative
79 degrees Celsius.
1734
01:27:33,006 --> 01:27:34,214
Let's get these ground up,
1735
01:27:34,249 --> 01:27:35,940
and we'll talk a little bit more
1736
01:27:35,974 --> 01:27:36,630
about the coffees themselves
1737
01:27:36,665 --> 01:27:37,769
course by course.
1738
01:27:37,804 --> 01:27:39,184
Be back.
1739
01:27:42,602 --> 01:27:44,189
- [Lem] So I'll tell
him over and over again,
1740
01:27:44,224 --> 01:27:45,087
slow down.
1741
01:27:45,121 --> 01:27:46,191
Work fast,
1742
01:27:46,226 --> 01:27:47,089
talk slow.
1743
01:27:47,123 --> 01:27:48,780
- 12 years ago,
1744
01:27:48,815 --> 01:27:50,851
the Gallardo family,
1745
01:27:50,886 --> 01:27:52,543
had the idea to plant this new,
1746
01:27:52,577 --> 01:27:53,337
experimental,
1747
01:27:53,371 --> 01:27:54,993
and somewhat untested,
1748
01:27:55,028 --> 01:27:56,340
but highly regarded
coffee variety
1749
01:27:56,374 --> 01:27:57,306
on the highest elevations
1750
01:27:57,341 --> 01:27:59,308
of one of their farms.
1751
01:27:59,343 --> 01:28:00,999
What you will experience today
1752
01:28:01,034 --> 01:28:03,588
as white flowers, like jasmine,
1753
01:28:03,623 --> 01:28:06,936
fresh citrus, like lime,
1754
01:28:06,971 --> 01:28:10,319
stone fruit, like fresh cherry.
1755
01:28:10,354 --> 01:28:12,045
The body on this coffee
will be light to medium
1756
01:28:12,079 --> 01:28:13,080
and silky.
1757
01:28:13,115 --> 01:28:14,668
And the finish will be long,
1758
01:28:14,703 --> 01:28:16,049
slightly herbal,
1759
01:28:16,083 --> 01:28:17,292
but pleasant,
1760
01:28:19,086 --> 01:28:20,467
like a tonic.
1761
01:28:21,192 --> 01:28:22,849
The sweetness with
medium intensity,
1762
01:28:22,883 --> 01:28:24,920
and like a light
wildflower, honey.
1763
01:28:24,954 --> 01:28:26,231
We're gonna break
protocol today,
1764
01:28:26,266 --> 01:28:28,579
stirring this coffee 12 times
1765
01:28:28,613 --> 01:28:30,443
in order to bring the
beverage temperature down
1766
01:28:30,477 --> 01:28:32,962
to where I feel like it shows
these flavors most clearly.
1767
01:28:33,377 --> 01:28:34,999
Enjoy.
1768
01:28:40,107 --> 01:28:41,799
So to start,
1769
01:28:41,833 --> 01:28:45,527
120 milliliters of
that colibri espresso.
1770
01:28:48,219 --> 01:28:49,979
To this we'll be adding
three simple ingredients
1771
01:28:50,014 --> 01:28:52,361
and one process
1772
01:28:52,396 --> 01:28:55,122
to augment and uplift
those amazing flavors.
1773
01:28:55,157 --> 01:28:57,884
The first of which
is 35 milliliters
1774
01:28:57,918 --> 01:29:00,093
of a mosaic hop tea.
1775
01:29:00,127 --> 01:29:02,337
Mosaic hops are used by brewers
1776
01:29:02,371 --> 01:29:04,028
in their India pale
ales to give them
1777
01:29:04,062 --> 01:29:05,995
their incredible
floral complexity.
1778
01:29:06,030 --> 01:29:07,445
The second ingredient,
1779
01:29:07,480 --> 01:29:09,136
12 milliliters of
a North Carolina
1780
01:29:09,171 --> 01:29:11,069
dark honey simple syrup.
1781
01:29:11,104 --> 01:29:11,898
The last ingredient
1782
01:29:11,932 --> 01:29:13,831
is 30 milliliters
1783
01:29:13,865 --> 01:29:16,868
of a tartaric acid solution,
1784
01:29:16,903 --> 01:29:18,560
a juxtapositional acid
1785
01:29:18,594 --> 01:29:20,355
which is not commonly
associated with coffee,
1786
01:29:20,389 --> 01:29:22,598
but rather with grapes.
1787
01:29:22,633 --> 01:29:24,600
Today we'll be combining
those stone fruit like flavors
1788
01:29:24,635 --> 01:29:26,533
to vest new ones
1789
01:29:26,568 --> 01:29:29,260
that are more
tropical and exotic.
1790
01:29:30,882 --> 01:29:32,194
Charged with nitrous
1791
01:29:32,228 --> 01:29:33,747
to give us this amazing
1792
01:29:33,782 --> 01:29:35,542
texture and body.
1793
01:29:35,577 --> 01:29:37,130
It also helps to mitigate
some of the more intense
1794
01:29:37,164 --> 01:29:38,718
flavors from the hops,
1795
01:29:38,752 --> 01:29:40,375
making a more balanced drink.
1796
01:29:40,409 --> 01:29:42,653
When you get the beverage,
1797
01:29:42,687 --> 01:29:44,482
you'll notice the flavors
have been transformed
1798
01:29:46,622 --> 01:29:48,210
dramatically.
1799
01:29:49,004 --> 01:29:51,351
Intense bergamot aroma,
1800
01:29:51,386 --> 01:29:53,457
passion fruit, lime zest,
1801
01:29:53,491 --> 01:29:54,872
with a finish that is long,
1802
01:29:54,906 --> 01:29:56,218
and again
1803
01:29:56,252 --> 01:29:58,220
very much like a tonic.
1804
01:29:59,704 --> 01:30:00,774
It's my honor
1805
01:30:00,809 --> 01:30:01,879
and true pleasure
1806
01:30:01,913 --> 01:30:03,536
to be able to present to you
1807
01:30:03,570 --> 01:30:04,916
the culmination
1808
01:30:04,951 --> 01:30:05,848
of over 12 years of ideas
1809
01:30:05,883 --> 01:30:06,780
from a coffee producer family
1810
01:30:06,815 --> 01:30:08,230
in Panama
1811
01:30:08,264 --> 01:30:09,783
to a scientist in
the United States.
1812
01:30:09,818 --> 01:30:10,853
It's ideas like these
1813
01:30:10,888 --> 01:30:12,614
that have spurred me on
1814
01:30:12,648 --> 01:30:14,616
and I hope will spur the
next generation of thinkers
1815
01:30:14,650 --> 01:30:15,686
to create the next idea
1816
01:30:15,720 --> 01:30:17,377
that will change the face
1817
01:30:17,412 --> 01:30:18,585
of specialty coffee forever.
1818
01:30:18,620 --> 01:30:19,966
Time.
1819
01:30:20,207 --> 01:30:22,693
[cheers and applause]
1820
01:30:27,214 --> 01:30:28,388
To be in that elite group
1821
01:30:28,423 --> 01:30:30,597
that is the top six
at the WBC finals,
1822
01:30:30,632 --> 01:30:32,599
it's amazing,
1823
01:30:32,634 --> 01:30:34,808
but the kind of people who
compete in these competitions
1824
01:30:34,843 --> 01:30:35,913
are incredibly competitive.
1825
01:30:35,947 --> 01:30:38,087
So you want to win.
1826
01:30:39,399 --> 01:30:41,332
- [Niall] Anybody in that
top six has potential to win.
1827
01:30:41,366 --> 01:30:42,989
I feel at that stage,
1828
01:30:43,023 --> 01:30:45,232
its about like who
messes up less.
1829
01:30:45,267 --> 01:30:47,683
That's a game of tight margins.
1830
01:30:47,718 --> 01:30:51,549
It's just about who is
that little bit better.
1831
01:30:52,447 --> 01:30:54,103
- Should we get some
competitors out?
1832
01:30:54,138 --> 01:30:55,484
[applause]
1833
01:30:55,519 --> 01:30:57,244
Pardon?
1834
01:30:57,279 --> 01:30:59,108
Should we get some
competitors out?
1835
01:30:59,626 --> 01:31:01,594
Should we get some
competitors out?
1836
01:31:03,630 --> 01:31:05,149
Ladies and gentlemen,
1837
01:31:05,183 --> 01:31:06,771
boys and girls,
1838
01:31:06,806 --> 01:31:08,704
welcome to the World
Barista Championship's
1839
01:31:08,739 --> 01:31:11,293
award ceremony, 2017.
1840
01:31:11,327 --> 01:31:12,674
Over the last four days,
1841
01:31:12,708 --> 01:31:15,780
you've seen 58 national
champions compete,
1842
01:31:15,815 --> 01:31:17,299
each representing their country
1843
01:31:17,333 --> 01:31:18,334
to compete for the title
1844
01:31:18,369 --> 01:31:22,166
of 2017 World Barista Champion.
1845
01:31:22,200 --> 01:31:23,754
So the time has come.
1846
01:31:23,788 --> 01:31:26,688
In sixth place,
1847
01:31:28,448 --> 01:31:32,521
the barista champion
of the United States.
1848
01:31:32,556 --> 01:31:34,350
[applause]
1849
01:31:36,318 --> 01:31:37,595
- I thought I had done
1850
01:31:37,630 --> 01:31:39,424
really well,
1851
01:31:39,459 --> 01:31:40,564
the judges
thought otherwise
1852
01:31:40,598 --> 01:31:41,875
that my drinks really
didn't hit today
1853
01:31:41,910 --> 01:31:42,980
like they'd hit before.
1854
01:31:43,014 --> 01:31:44,326
It was pretty disappointing
1855
01:31:44,360 --> 01:31:45,776
cause you want to win,
1856
01:31:45,810 --> 01:31:47,294
and you're never happy
when you don't win.
1857
01:31:47,329 --> 01:31:48,675
And in that moment,
1858
01:31:48,710 --> 01:31:50,401
it was hard.
1859
01:31:51,540 --> 01:31:52,817
There are things you
want to take back
1860
01:31:52,852 --> 01:31:54,336
and redo, of course.
1861
01:31:54,370 --> 01:31:56,959
And that's just life though.
1862
01:31:56,994 --> 01:32:01,377
- Fifth place of 2017
World Barista Championship,
1863
01:32:04,380 --> 01:32:06,141
Hugh Kelly from Australia.
1864
01:32:06,175 --> 01:32:07,729
[applause]
1865
01:32:11,595 --> 01:32:12,872
- In fourth place,
1866
01:32:13,976 --> 01:32:15,391
the barista champion of
1867
01:32:17,497 --> 01:32:18,774
Canada.
1868
01:32:18,809 --> 01:32:20,569
[applause]
1869
01:32:25,125 --> 01:32:27,265
- The third place winner is
1870
01:32:29,544 --> 01:32:31,166
the barista champion
of Hong Kong,
1871
01:32:31,200 --> 01:32:33,513
Kapo Chiu.
1872
01:32:33,548 --> 01:32:35,308
[applause]
1873
01:33:14,036 --> 01:33:15,659
- [Announcer]
In second place,
1874
01:33:18,247 --> 01:33:20,560
the barista champion of Japan,
1875
01:33:20,595 --> 01:33:23,563
Miki Suzuki.
1876
01:33:23,598 --> 01:33:26,014
[electronic music]
1877
01:33:52,040 --> 01:33:54,180
- And the 2017
1878
01:33:54,974 --> 01:33:58,563
World Barista Champion,
1879
01:33:58,598 --> 01:34:01,601
Mr. Dale Harris.
1880
01:34:02,844 --> 01:34:05,225
[electronic music]
1881
01:34:48,855 --> 01:34:50,650
[applause]
1882
01:34:55,966 --> 01:34:58,037
[soft music]
1883
01:35:33,141 --> 01:35:34,867
- You take away
1884
01:35:34,901 --> 01:35:36,454
this passion or enthusiasm for
1885
01:35:36,489 --> 01:35:38,525
something small,
1886
01:35:38,560 --> 01:35:41,563
and you apply that in
whatever your doing in life.
1887
01:35:41,597 --> 01:35:43,013
And this, this,
1888
01:35:43,047 --> 01:35:44,255
this sense of mastery
1889
01:35:44,290 --> 01:35:46,154
and this continuous
1890
01:35:46,188 --> 01:35:47,672
effort in doing something,
1891
01:35:47,707 --> 01:35:50,089
I suppose you look
at that and you,
1892
01:35:50,123 --> 01:35:53,264
you go I'm very far
away from mastering
1893
01:35:53,299 --> 01:35:55,508
what I'm trying to
master in my life.
1894
01:35:55,542 --> 01:35:57,234
[soft music]
127637
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