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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:20,782 --> 00:00:22,048 This is our first competitor 2 00:00:22,049 --> 00:00:24,881 in the 2013 United States Barista Competition. 3 00:00:24,914 --> 00:00:27,380 Ladies and gentlemen, Charles Babinski, G&B Coffee. 4 00:00:27,413 --> 00:00:29,112 All right. 5 00:00:29,113 --> 00:00:32,578 Um are all of y'all ready? All right. Let's do this. 6 00:01:36,097 --> 00:01:38,597 Customers would ask me, and what you gonna do next? 7 00:01:38,631 --> 00:01:39,996 And I'd go, what do you mean? 8 00:01:40,430 --> 00:01:44,062 I'm maybe like, you know? What do you mean, I'm a barista. 9 00:01:44,195 --> 00:01:46,429 I mean like this is what I do. Welcome to my profession. 10 00:01:46,462 --> 00:01:49,053 Or that's just a joke. I'd opting like... 11 00:01:49,055 --> 00:01:51,860 I give 'em some couple coffee and they said this is really good 12 00:01:51,861 --> 00:01:54,227 and I would just go, yeah, chosen profession, you know? 13 00:01:54,460 --> 00:01:56,193 Like I... I do this. 14 00:01:58,326 --> 00:02:01,691 And I remember because I was allowed to adopt a guinea pig 15 00:02:01,725 --> 00:02:04,425 that day, at the pet store next door. 16 00:02:04,758 --> 00:02:07,557 So I had my guinea pig and I had to sneak it into Friendly's 17 00:02:07,590 --> 00:02:09,622 because obviously you couldn't bring a rodent in 18 00:02:09,623 --> 00:02:11,789 but I had it in one of those like carry it home boxes 19 00:02:11,823 --> 00:02:13,722 and like had to sneak it in as a little kid 20 00:02:13,755 --> 00:02:15,588 while my parents had dinner or whatever. 21 00:02:16,022 --> 00:02:17,454 And I remember whining and complaining 22 00:02:17,455 --> 00:02:20,053 about wanting to drink coffee and my parents were like well this is 23 00:02:20,054 --> 00:02:21,920 weird, like it's gross, you're not gonna like it 24 00:02:21,921 --> 00:02:24,920 and I tried it and it was gross and I didn't like it. 25 00:02:26,053 --> 00:02:28,585 And that was like my first memory as a child of like, 26 00:02:28,619 --> 00:02:30,484 that's disgusting, why would you do that? 27 00:02:30,884 --> 00:02:33,250 My parents would be like that though. They'd be like drinking a beer. 28 00:02:33,251 --> 00:02:35,016 I'd be like well I want to have it and you'd try it 29 00:02:35,017 --> 00:02:38,183 and you'd be like ugh, that was horrible. 30 00:02:39,017 --> 00:02:41,349 But this magical moment happened somewhere in life 31 00:02:41,382 --> 00:02:43,981 where you're like, oh this is great. 32 00:02:47,381 --> 00:02:48,821 If it ever... if it ever rolls. 33 00:02:48,847 --> 00:02:50,647 People are probably just liking it too hard 34 00:02:50,680 --> 00:02:52,513 on Instagram right now. 35 00:02:52,546 --> 00:02:54,713 There's the Death Star. There's some Ghostbusters shit. 36 00:02:55,046 --> 00:02:57,245 Ding... Bunch of likes. 37 00:02:57,578 --> 00:03:00,212 If I sketched a Ghostbuster for one of those judges, 38 00:03:00,245 --> 00:03:03,344 it would be like the silliest thing. 39 00:03:06,176 --> 00:03:08,076 I might sketch a Ghostbuster next year. 40 00:03:11,609 --> 00:03:15,241 Coffee is, um, coffee is what I do, 41 00:03:16,474 --> 00:03:21,440 which is really exciting because for me what that means is, um, 42 00:03:22,272 --> 00:03:25,806 what that means is that ah I do what I do 43 00:03:26,039 --> 00:03:30,105 to the best of my ability to the glory of God and that, 44 00:03:30,437 --> 00:03:33,637 that gives me the opportunity to... to make coffee 45 00:03:34,270 --> 00:03:35,836 with all of my might. 46 00:03:38,736 --> 00:03:40,935 I think that coffee is one of the most wonderful things 47 00:03:40,968 --> 00:03:44,767 on the planet and it's endlessly fascinating 48 00:03:44,801 --> 00:03:47,833 and it's also extremely difficult, 49 00:03:47,866 --> 00:03:50,200 so difficult that chefs like won't even touch it. 50 00:03:50,233 --> 00:03:51,132 You're working with something 51 00:03:51,133 --> 00:03:54,399 that is more chemically complex than almost anything else 52 00:03:54,432 --> 00:03:57,131 that we imbibe as a human being by far and away. 53 00:03:57,264 --> 00:03:59,264 Like wine through its fermentation process, 54 00:03:59,298 --> 00:04:00,930 nothing compared to the roasting process 55 00:04:00,963 --> 00:04:02,629 and the caramelization that takes place there. 56 00:04:02,630 --> 00:04:06,962 But really the greatness of coffee is why I do it. 57 00:04:06,996 --> 00:04:08,462 Coffee, it's an unregulated drug. 58 00:04:08,496 --> 00:04:09,428 Everybody loves it. 59 00:04:09,461 --> 00:04:11,301 Like what's not... What's not to like about it? 60 00:04:14,527 --> 00:04:18,726 I was hooked because I was exhilarated, um, 61 00:04:18,759 --> 00:04:22,592 and then I stayed because it was more important to me 62 00:04:22,625 --> 00:04:24,592 than anything else I had done in my life. 63 00:04:33,756 --> 00:04:35,289 Before we go on, 64 00:04:35,322 --> 00:04:38,122 I need to talk to you about perfection. 65 00:04:38,155 --> 00:04:41,054 Perfection may seem to be a tough thing to attain 66 00:04:41,088 --> 00:04:45,053 and in the coffee world maybe damn near impossible, 67 00:04:45,087 --> 00:04:47,286 but that doesn't mean we can't try. 68 00:04:47,319 --> 00:04:49,919 It started with the first wave of coffee culture, 69 00:04:49,952 --> 00:04:54,051 where coffee pots and instant freeze-dry were everywhere. 70 00:04:54,085 --> 00:04:58,684 With top tasting notes like rubber, smoke, stick, 71 00:04:58,717 --> 00:05:02,083 still we kept cans of the stuff in our cupboards to remind us 72 00:05:02,116 --> 00:05:04,182 that we fought for something. 73 00:05:04,215 --> 00:05:05,648 In the 1960's, 74 00:05:05,682 --> 00:05:07,648 massive Seattle based corporations 75 00:05:07,682 --> 00:05:09,414 stepped into the game, 76 00:05:09,447 --> 00:05:13,046 ushering in a second wave of American coffee culture. 77 00:05:13,080 --> 00:05:15,580 It gave rise to the skinny, two-pump, 78 00:05:15,613 --> 00:05:19,245 write your name on the side of a white paper cup latte. 79 00:05:19,279 --> 00:05:21,211 There were green aprons everywhere. 80 00:05:21,244 --> 00:05:24,111 People couldn't get enough and that brings us here 81 00:05:24,144 --> 00:05:28,410 to the third wave of coffee and the idea that coffee can be more 82 00:05:28,443 --> 00:05:30,942 than a commodity, something artisanal 83 00:05:30,976 --> 00:05:34,941 like wine or sexy scotches. 84 00:05:34,975 --> 00:05:37,575 People started asking questions, like, 85 00:05:37,608 --> 00:05:42,207 where's my coffee coming from and where's it headed next? 86 00:05:42,240 --> 00:05:45,139 At the forefront of this movement are the baristas. 87 00:05:45,173 --> 00:05:48,038 We're leading the charge towards perfection. 88 00:05:48,072 --> 00:05:51,971 You might think you know the type... quirky, off the wall, 89 00:05:52,004 --> 00:05:53,937 brilliantly manicured facial hair, 90 00:05:53,971 --> 00:05:56,370 an unapologetic sense of style, 91 00:05:56,403 --> 00:06:01,302 bodies adorned with tattoos and a shared love of dance. 92 00:06:05,634 --> 00:06:06,801 Make no mistake. 93 00:06:06,834 --> 00:06:09,600 This is what a craftsperson looks like. 94 00:06:11,933 --> 00:06:15,699 These are the boys and girls that take coffee to that next step. 95 00:06:15,732 --> 00:06:17,965 They care about things like you being able to taste 96 00:06:17,998 --> 00:06:22,064 baker's chocolate or fresh citrus in your cup, 97 00:06:22,097 --> 00:06:24,997 making sure that the immaculately filtered water 98 00:06:25,030 --> 00:06:27,929 they use is heated with razor precision, 99 00:06:27,963 --> 00:06:30,628 so as not to scald every square inch of your pretty mouth 100 00:06:30,662 --> 00:06:33,028 as you take that first sip. 101 00:06:33,062 --> 00:06:36,594 And nowhere is this push for perfection more personified 102 00:06:36,627 --> 00:06:38,926 than at a barista competition, 103 00:06:38,960 --> 00:06:42,959 where the best baristas on the planet square off in an attempt 104 00:06:42,992 --> 00:06:47,624 to make the greatest cups of coffee one has ever tasted. 105 00:06:48,558 --> 00:06:54,223 That's right. You heard me, a barista competition. 106 00:06:58,522 --> 00:07:00,587 When I was first found out about coffee competitions, 107 00:07:00,588 --> 00:07:02,555 I was definitely like, what the heck? 108 00:07:02,588 --> 00:07:03,754 That's crazy man. 109 00:07:03,987 --> 00:07:09,819 Um but every genre has its own sub genre of more passionate, 110 00:07:10,053 --> 00:07:11,619 more driven people. 111 00:07:11,653 --> 00:07:13,151 I'd heard about the barista competition. 112 00:07:13,152 --> 00:07:14,618 I didn't understand it at all. 113 00:07:14,652 --> 00:07:19,084 You're in an arena preparing twelve drinks in fifteen minutes 114 00:07:19,117 --> 00:07:22,050 where everybody is hanging on every word that you say. 115 00:07:22,083 --> 00:07:25,415 Within those fifteen minutes, you can say anything you want. 116 00:07:25,449 --> 00:07:26,448 Within those fifteen minutes, 117 00:07:26,449 --> 00:07:30,414 you can uh grind your coffee however you want. 118 00:07:30,448 --> 00:07:32,081 You can serve it in whatever you want. 119 00:07:32,114 --> 00:07:34,680 You can put them down in whatever order that you want. 120 00:07:34,713 --> 00:07:36,347 You can play whatever music you want. 121 00:07:36,380 --> 00:07:37,412 You can wear anything you want 122 00:07:37,413 --> 00:07:38,879 as long as you also wear an apron. 123 00:07:38,912 --> 00:07:42,211 This is insane. It was like best in show but for coffee. 124 00:07:44,245 --> 00:07:46,644 I couldn't even believe that that was like... 125 00:07:46,877 --> 00:07:49,510 that that was real and that I could be a part of it 126 00:07:49,544 --> 00:07:51,809 and then once I was part of it, I was like 127 00:07:52,243 --> 00:07:53,342 how... how deep does this go? 128 00:07:53,343 --> 00:07:55,875 Like how, like how into it can I get? 129 00:07:55,908 --> 00:07:57,307 Man, you don't know what you're getting into 130 00:07:57,308 --> 00:07:58,575 until you step in there. 131 00:07:58,907 --> 00:07:59,640 Before a competition, 132 00:07:59,641 --> 00:08:03,906 I just try to get focused and get centered, so my diet changes 133 00:08:03,940 --> 00:08:06,873 I cut out a lot of like carbs and weird stuff 134 00:08:06,906 --> 00:08:12,204 and I try to just focus on my routine and my competition. 135 00:08:12,238 --> 00:08:13,538 Unfortunately that, 136 00:08:13,571 --> 00:08:19,870 doesn't leave much time for social activities. 137 00:08:19,903 --> 00:08:22,869 Barista competition is a highly choreographed service routine. 138 00:08:22,902 --> 00:08:25,501 So it's fifteen minutes before for prep and for practice 139 00:08:25,535 --> 00:08:29,034 to set up your station, fifteen minutes of competition routine. 140 00:08:29,067 --> 00:08:32,899 Each performance is evaluated by four sensory judges, 141 00:08:32,933 --> 00:08:36,665 two technical judges and one head judge. 142 00:08:36,699 --> 00:08:38,498 In their fifteen minutes of competition time, 143 00:08:38,532 --> 00:08:41,031 a barista must prepare three rounds of drinks 144 00:08:41,065 --> 00:08:43,897 so that's twelve drinks in total serving the four judges. 145 00:08:43,931 --> 00:08:45,397 Round one, espresso. 146 00:08:45,431 --> 00:08:50,862 Espresso is judged on taste, tactile, appearance. 147 00:08:50,863 --> 00:08:53,061 Up next is Cappucino round's. 148 00:08:53,062 --> 00:08:56,761 Your sensory judges are looking at the consistency of the foam, 149 00:08:56,994 --> 00:08:58,394 making sure there's a nice sheen. 150 00:08:58,427 --> 00:08:59,459 They're looking at your art on top, 151 00:08:59,460 --> 00:09:00,893 making sure it's symmetrical. 152 00:09:01,327 --> 00:09:02,227 And then for taste, 153 00:09:02,260 --> 00:09:05,526 we want a harmonious balance between milk and espresso. 154 00:09:05,559 --> 00:09:07,224 That's difficult to make sure that 155 00:09:07,225 --> 00:09:09,891 the espresso is at the forefront of the cappuccino. 156 00:09:09,925 --> 00:09:11,764 Finally is the signature drink round. 157 00:09:11,890 --> 00:09:14,924 And this is where the competitor has to take it to the next level. 158 00:09:14,957 --> 00:09:17,856 They use their imagination and they're taking the espresso 159 00:09:17,889 --> 00:09:20,888 to new heights by combining it with new ingredients 160 00:09:21,022 --> 00:09:23,087 and they're serving it in any method they can dream up 161 00:09:23,088 --> 00:09:26,287 but absolutely everything has to have a purpose. 162 00:09:26,321 --> 00:09:28,253 In this round, competitors are judged on 163 00:09:28,286 --> 00:09:30,853 synergy of their ingredients in the espresso. 164 00:09:30,886 --> 00:09:33,952 They're judged on the explanation of the drink 165 00:09:33,985 --> 00:09:35,852 and the execution of making that drink. 166 00:09:36,285 --> 00:09:38,484 That's pretty much it but before I forget, 167 00:09:38,518 --> 00:09:41,317 you have to worry about all these other rules too. 168 00:10:08,611 --> 00:10:10,443 My brother is too, when he was 169 00:10:10,476 --> 00:10:12,776 like five or six, he learned how to play chess. 170 00:10:13,210 --> 00:10:15,975 And then I was born and he would take me as like 171 00:10:16,009 --> 00:10:18,041 a tiny little baby as soon as I learned how to sit up 172 00:10:18,042 --> 00:10:20,241 and he would put me on the other side of the chessboard 173 00:10:20,274 --> 00:10:23,273 and he would play chess with me and he would make me move 174 00:10:23,307 --> 00:10:26,007 the pieces and at first my family was appalled. 175 00:10:26,040 --> 00:10:28,571 Like oh my God, what is... What is he doing with this little kid? 176 00:10:28,572 --> 00:10:31,639 Um but then they realized that, I was 177 00:10:31,671 --> 00:10:34,005 like before I could speak, I at least learned like how 178 00:10:34,038 --> 00:10:36,404 to move pieces and I learned what to do. 179 00:10:36,437 --> 00:10:39,537 So he would show me what to do and I would mimic it. 180 00:10:39,570 --> 00:10:42,703 So we were a five-year-old and a baby learning how to play chess 181 00:10:42,736 --> 00:10:44,968 on their own and that's when my family realized 182 00:10:45,002 --> 00:10:48,867 we were creepy and smart. 183 00:10:48,901 --> 00:10:53,700 I figure out how you get something done 184 00:10:53,733 --> 00:10:54,833 and I'll get there. 185 00:10:54,866 --> 00:10:58,065 I study everything non-stop. 186 00:10:58,099 --> 00:11:00,999 I kind of reference a myriad of books like culinary books, 187 00:11:01,032 --> 00:11:04,098 psychology books, just like the science of tasting. 188 00:11:04,131 --> 00:11:06,397 There are actual books just on flavour complements, 189 00:11:06,430 --> 00:11:07,697 which are handy. 190 00:11:07,730 --> 00:11:09,863 Public speaking books, which are also super helpful. 191 00:11:09,897 --> 00:11:12,829 I try to do a lot of research in my life. 192 00:11:12,862 --> 00:11:14,795 That's something that never stops, 193 00:11:14,828 --> 00:11:16,461 whether it's competition season or not. 194 00:11:16,495 --> 00:11:17,995 I have huge ideas. 195 00:11:18,028 --> 00:11:21,860 The hard part with competition, for me, 196 00:11:21,894 --> 00:11:24,793 is you come up with these like grandiose ideas 197 00:11:24,826 --> 00:11:27,558 but in the long run you only have fifteen minutes. 198 00:11:27,592 --> 00:11:28,824 Months before competition 199 00:11:28,825 --> 00:11:31,457 we're just like the most intense fucking focus. 200 00:11:31,491 --> 00:11:33,856 Border Collie like focus where you're walking down the street 201 00:11:33,857 --> 00:11:36,623 and it's like you're almost not seeing other things. 202 00:11:36,656 --> 00:11:38,056 So this is me? 203 00:11:38,090 --> 00:11:39,989 Yes. 204 00:11:40,022 --> 00:11:42,555 So this particular cup of coffee, 205 00:11:42,589 --> 00:11:45,388 you can go ahead and try it and taste it. 206 00:11:45,421 --> 00:11:47,788 I'll try it with you. 207 00:11:47,821 --> 00:11:49,661 The first one's characterized by its sweetness. 208 00:11:49,687 --> 00:11:52,652 This one you haven't characterized yet. 209 00:11:52,686 --> 00:11:53,586 Yes. 210 00:11:53,619 --> 00:11:55,852 But if you said mouth feel I would accept. 211 00:11:55,886 --> 00:11:57,718 If you said acidity, I would accept because... 212 00:11:57,751 --> 00:11:58,750 It's acidity. 213 00:11:58,751 --> 00:11:59,951 Okay. 214 00:11:59,985 --> 00:12:03,417 Everything else was like above average but this one is like... 215 00:12:03,450 --> 00:12:04,449 Outstanding. 216 00:12:04,450 --> 00:12:05,816 Outstanding, yeah exactly. 217 00:12:05,849 --> 00:12:08,449 Let's do it. Is this it? 218 00:12:08,483 --> 00:12:09,682 This is it. 219 00:12:09,715 --> 00:12:11,475 - That's it? - Yeah. 220 00:12:20,046 --> 00:12:21,611 - A little more. - Nice. 221 00:12:21,612 --> 00:12:23,911 That's how we pull our shots here. 222 00:12:28,344 --> 00:12:29,511 It's espresso. 223 00:12:29,544 --> 00:12:32,310 Drink this one coffee until you want to puke, you know? 224 00:12:32,343 --> 00:12:36,376 But have this amazing exercise of having learned a coffee 225 00:12:36,409 --> 00:12:39,009 really well so that you really know just by watching it fall 226 00:12:39,042 --> 00:12:41,341 if that one's going to be good or not. 227 00:12:41,375 --> 00:12:43,807 I tried to not be a coffee person all the time 228 00:12:43,840 --> 00:12:46,007 but nobody lets me. 229 00:12:46,040 --> 00:12:50,406 - Is a Burr grinder really worth it? - Yes. 230 00:12:50,439 --> 00:12:53,772 But what if you buy good beans and use a shitty grinder? 231 00:12:53,805 --> 00:12:57,437 What's better? Shitty grinder with good beans 232 00:12:57,471 --> 00:13:00,970 or good beans ground way long ago? 233 00:13:01,003 --> 00:13:05,370 It's cool. I can like tell the difference between like Indonesian coffee 234 00:13:05,403 --> 00:13:09,934 and Ethiopian coffee now 'cause I like both a lot. 235 00:13:09,968 --> 00:13:12,334 French press? Good? Bad? 236 00:13:12,368 --> 00:13:15,433 So this dude who was just questioning me 237 00:13:15,467 --> 00:13:16,399 when we were all hanging out, 238 00:13:16,400 --> 00:13:18,532 just rapid fire with the questions, 239 00:13:18,566 --> 00:13:19,766 that's what happens. 240 00:13:19,799 --> 00:13:23,031 Everybody has their own way like with the espresso machine. 241 00:13:23,065 --> 00:13:24,965 They're always like... 242 00:13:24,998 --> 00:13:27,497 Like lick your fingers before you turn the knob? 243 00:13:27,530 --> 00:13:30,996 What's up with French presses tasting like shit, you know? 244 00:13:31,029 --> 00:13:33,529 What's better? 245 00:13:33,563 --> 00:13:36,828 Trader Joe's coffee or McDonald's coffee, you know? 246 00:13:36,862 --> 00:13:40,127 As if there's like a definitive answer to all of it 247 00:13:40,161 --> 00:13:41,827 and... and that's what they want. 248 00:13:41,861 --> 00:13:44,693 This competition with coffee... What? 249 00:13:44,726 --> 00:13:46,126 Yes. Yes. 250 00:13:46,160 --> 00:13:47,859 That's crazy. 251 00:13:47,892 --> 00:13:49,725 And is it kind of like sommelier culture? 252 00:13:49,759 --> 00:13:52,558 It's like you just will like sip it and spit it out? 253 00:13:52,591 --> 00:13:54,524 No. It's a service competition. 254 00:13:54,558 --> 00:13:56,756 Competitions where they're like flipping the shit around? 255 00:13:56,757 --> 00:13:57,757 Not at all. 256 00:14:02,489 --> 00:14:04,189 I was hiring baristas for Intelligentsia, 257 00:14:04,222 --> 00:14:05,921 which is a really competitive company. 258 00:14:19,885 --> 00:14:22,184 There was all this shit that you had to make all the time 259 00:14:22,217 --> 00:14:24,784 like on the clock, you know, and you had seconds 260 00:14:24,817 --> 00:14:27,083 to make this thing and it had to be perfect. 261 00:14:27,316 --> 00:14:29,783 We as a company are super into it. 262 00:14:29,816 --> 00:14:32,982 We've been into it for a long time so we have full support. 263 00:14:33,015 --> 00:14:34,713 And then competition season happened and then the 264 00:14:34,714 --> 00:14:36,413 competition's on the computer in the office and everyone's 265 00:14:36,414 --> 00:14:39,647 watching it and I'm like what, what the hell is this? 266 00:14:39,680 --> 00:14:43,213 We have a training lab at our headquarters in Los Angeles 267 00:14:43,247 --> 00:14:46,679 with like a fake set-up so like a machine and a judges' table 268 00:14:46,712 --> 00:14:47,712 and that kind of thing. 269 00:14:48,011 --> 00:14:51,045 I didn't know any of that stuff was out there 270 00:14:51,078 --> 00:14:52,610 until I was working in it. 271 00:14:59,409 --> 00:15:03,475 I remember, so first of all they call your name. 272 00:15:03,508 --> 00:15:05,607 Eden-Marie Abramowicz, 273 00:15:05,641 --> 00:15:07,641 Intelligentsia Coffee, 274 00:15:07,674 --> 00:15:13,106 your 2013 Southwest Barista Regional Champion! 275 00:15:13,340 --> 00:15:16,304 And I know I was hugging people and they handed me a microphone. 276 00:15:16,305 --> 00:15:18,172 Um, and I said a bunch of things. 277 00:15:18,205 --> 00:15:19,903 I have no idea what I said or who I thanked. 278 00:15:19,904 --> 00:15:23,503 I think I thanked my family and coffee people, um, 279 00:15:23,537 --> 00:15:25,670 and then they start shoving things at you like, 280 00:15:25,703 --> 00:15:28,036 oh you got this and hold this and take a picture 281 00:15:28,069 --> 00:15:29,169 and it gets really crazy. 282 00:15:29,202 --> 00:15:33,035 Everyone's super sweet. I don't really remember it. 283 00:15:33,068 --> 00:15:36,200 Like your adrenaline is so high that I kind of blacked out. 284 00:15:36,234 --> 00:15:38,400 Yeah, I'm watching my 285 00:15:38,434 --> 00:15:39,599 performance from regionals. 286 00:15:39,633 --> 00:15:42,699 I'm like barely doing anything right now but you can just see 287 00:15:42,733 --> 00:15:44,365 like if this was Super Mario 288 00:15:44,398 --> 00:15:46,865 the points would just be going crazy. 289 00:15:46,898 --> 00:15:49,031 They'd be like brrrrrrr. So look at this. 290 00:15:49,064 --> 00:15:50,964 I had so many points, that's why. 291 00:15:50,997 --> 00:15:52,196 I had so many points. 292 00:15:52,230 --> 00:15:53,362 Ladies and gentlemen, your champion 293 00:15:53,363 --> 00:15:55,063 from Intelligentsia Coffee, 294 00:15:55,096 --> 00:15:56,062 Charlie Habegger. 295 00:15:56,095 --> 00:15:57,262 You can't see 296 00:15:57,295 --> 00:15:59,195 'cause it's pixilated but I'm crying so hard, 297 00:15:59,229 --> 00:16:03,394 just shaking, weeping. 298 00:16:03,428 --> 00:16:05,327 I'm just talking shit to all of them. 299 00:16:05,360 --> 00:16:07,760 It doesn't matter who you work for. 300 00:16:07,793 --> 00:16:10,759 When you're on the clock and you're presenting, 301 00:16:10,792 --> 00:16:13,791 you're competing against yourself and... and that's it. 302 00:16:13,825 --> 00:16:15,825 You have your own challenges to deal with. 303 00:16:15,858 --> 00:16:18,857 It doesn't matter what anyone else has said because you, 304 00:16:18,890 --> 00:16:22,389 you know, believe in what you're doing so much and it requires 305 00:16:22,423 --> 00:16:27,322 so much focus that you're only competing against yourself. 306 00:16:34,395 --> 00:16:36,361 These chickens don't even like being fed. 307 00:16:37,595 --> 00:16:40,394 - I fed them already, I told you. - Yep. 308 00:16:40,427 --> 00:16:42,126 We do have a baby on the way. 309 00:16:42,159 --> 00:16:44,226 We're at twenty-one weeks, um, this week. 310 00:16:44,259 --> 00:16:46,925 - Twenty-three. - Twenty-three weeks this week. 311 00:16:46,958 --> 00:16:49,325 It used to be months so I don't know why 312 00:16:49,358 --> 00:16:50,491 they changed that for me. 313 00:16:50,524 --> 00:16:53,224 - Did that... was that for me only? - That was just for you. 314 00:16:53,257 --> 00:16:54,990 There's the legs. 315 00:16:55,023 --> 00:16:56,290 Got some legs there. 316 00:16:56,323 --> 00:16:59,589 We have a whole lot of three-dimensional ultrasounds 317 00:16:59,622 --> 00:17:00,822 that we can show you. 318 00:17:00,855 --> 00:17:01,755 Lots of pictures. 319 00:17:01,789 --> 00:17:03,721 We got lots of pictures of him already. 320 00:17:03,754 --> 00:17:07,453 You got a penis right there. Boom. 321 00:17:07,487 --> 00:17:11,387 I... I had a very strange relationship with my dad 322 00:17:11,420 --> 00:17:14,319 and he passed away a few years ago and so I do have one tattoo, 323 00:17:14,352 --> 00:17:15,985 that one that's on my palm. 324 00:17:16,018 --> 00:17:19,351 The skull and cross bones and date. That's the date that he passed away 325 00:17:19,385 --> 00:17:22,716 and I was pretty heartbroken about the regrets. 326 00:17:23,117 --> 00:17:25,315 Yeah and, you know, I never got to make my dad coffee, sadly. 327 00:17:25,316 --> 00:17:27,449 I think I always really wanted to be a parent. 328 00:17:27,483 --> 00:17:31,382 I... of all the things that I didn't know I wanted to do, 329 00:17:31,415 --> 00:17:35,047 um, being a good dad was one of 'em. 330 00:17:35,081 --> 00:17:37,014 I did know I wanted to do that. 331 00:17:37,047 --> 00:17:38,646 I'm not trying to let anybody down. 332 00:17:38,680 --> 00:17:42,979 I pretty much run with a study follow up disappointment fear all the time. 333 00:17:43,012 --> 00:17:47,744 Yep. A drink is being born. 334 00:18:00,175 --> 00:18:01,608 This is in the Elida. 335 00:18:01,641 --> 00:18:04,174 The Elida? So like a naturally processed... 336 00:18:04,207 --> 00:18:07,106 Naturally processed, super fruity, super sweet. 337 00:18:10,206 --> 00:18:11,672 I'm not happy with it. 338 00:18:11,705 --> 00:18:12,572 That's a sad one. 339 00:18:12,605 --> 00:18:15,205 The one that I really, really can't wait 340 00:18:15,237 --> 00:18:18,037 for you to tell me about is the Chive French toast actually. 341 00:18:18,071 --> 00:18:20,670 I'm looking in the compendium to see how many of these 342 00:18:20,703 --> 00:18:23,070 you wrote in here and I'm not seeing actually any. 343 00:18:23,103 --> 00:18:24,535 I don't actually think I wrote... 344 00:18:24,569 --> 00:18:26,502 Oh interesting. Okay. 345 00:18:30,568 --> 00:18:32,833 Sorry. I'm running out of, running out of steam. 346 00:18:32,867 --> 00:18:36,600 Yeah baby. Okay. 347 00:18:37,632 --> 00:18:41,231 Here we go. Cold cap. 348 00:18:41,265 --> 00:18:42,731 Take the P train. 349 00:18:42,765 --> 00:18:45,064 Anybody want a sip of this? 350 00:18:45,097 --> 00:18:47,264 - You want to taste it? - I feel like it's success. 351 00:18:49,297 --> 00:18:52,529 It's funny 'cause when people ask what does your husband do 352 00:18:52,563 --> 00:18:55,228 and I say, he's a barista, 353 00:18:55,262 --> 00:18:57,528 I always want to explain it more 354 00:18:57,562 --> 00:19:00,594 'cause I always want to say but it's more than that. 355 00:19:00,627 --> 00:19:03,526 He does this and there's all this to it. 356 00:19:03,560 --> 00:19:07,059 When I want to marry this guy that is a barista, 357 00:19:07,092 --> 00:19:09,925 it doesn't sound like a grown-up job. 358 00:19:09,959 --> 00:19:11,891 Sometimes I joke around and tell people like 359 00:19:11,924 --> 00:19:13,758 if you would have told me eight years ago 360 00:19:13,791 --> 00:19:15,957 that I was going to be a competitive barista, 361 00:19:15,990 --> 00:19:17,423 I would have laughed in your face. 362 00:19:17,457 --> 00:19:20,222 But, um, I think if you would have told my wife, 363 00:19:20,256 --> 00:19:22,656 you know, fifteen years ago, hey, you're gonna grow up 364 00:19:22,689 --> 00:19:25,221 and fall in love with a dude who makes coffee 365 00:19:25,255 --> 00:19:28,420 and it's gonna be really intense, um, 366 00:19:28,454 --> 00:19:31,854 I can't imagine that she would, she would believe you, 367 00:19:31,887 --> 00:19:33,786 ah let alone hope for that. 368 00:19:36,519 --> 00:19:38,184 So basically once everything's said and done, 369 00:19:38,185 --> 00:19:41,384 once I sort of get an idea for what I want to do 370 00:19:41,417 --> 00:19:45,416 for competition or what I'm thinking about doing 371 00:19:45,450 --> 00:19:46,649 or something along those lines, 372 00:19:46,650 --> 00:19:50,149 I'll sort of narrow down ah the coffees that I want to use 373 00:19:50,182 --> 00:19:54,081 and then just cup 'em all side by side. 374 00:19:57,248 --> 00:20:00,080 Coming in with ah with a more simple coffee, um, 375 00:20:00,113 --> 00:20:06,079 with fewer sort of more stand out tasting notes, 376 00:20:06,112 --> 00:20:10,178 that to me ah is one of the things that makes the coffee 377 00:20:10,211 --> 00:20:14,210 very easily communicateable and in a... in a competition 378 00:20:14,244 --> 00:20:16,576 based so heavily on communication, 379 00:20:16,609 --> 00:20:19,276 ah it seems like you might be kind of shooting yourself in the foot 380 00:20:19,309 --> 00:20:22,775 to go on with a coffee that's... that's overly complex. 381 00:20:31,606 --> 00:20:35,605 So when people are totally okay with mediocrity, um, 382 00:20:35,639 --> 00:20:39,204 I'm not... I'm not particularly offended by that. 383 00:20:39,238 --> 00:20:41,070 Um, I used to be. It used to really bother me. 384 00:20:41,103 --> 00:20:43,803 It's like well don't you want the best? Um and then I realized 385 00:20:43,837 --> 00:20:46,836 that um some people really are just okay 386 00:20:46,869 --> 00:20:49,401 with something simple and not great 387 00:20:49,435 --> 00:20:52,168 and, um, it's just a different mindset. 388 00:21:30,370 --> 00:21:32,872 My parents were like it's a coffee shop. 389 00:21:32,905 --> 00:21:35,943 Like you're... you're spending how many hundred dollars a month 390 00:21:35,976 --> 00:21:37,878 on gasoline just to get to work? 391 00:21:37,911 --> 00:21:40,113 Like you're spending three hours in the car 392 00:21:40,147 --> 00:21:42,082 every single day to go make a coffee? 393 00:21:42,115 --> 00:21:43,684 And it never really computed. 394 00:21:43,717 --> 00:21:46,154 It was never... it was always like well why, 395 00:21:46,187 --> 00:21:47,955 why are you driving so far? 396 00:21:47,988 --> 00:21:51,893 Why are so spending so much time and so much energy to go make coffee? 397 00:21:51,926 --> 00:21:54,461 And then I think, um, I think when I, 398 00:21:54,494 --> 00:21:56,531 when I went to competition last year 399 00:21:56,564 --> 00:21:59,934 and... and they... they saw that, 400 00:21:59,968 --> 00:22:01,803 I think that's when it became like oh. 401 00:22:01,836 --> 00:22:03,471 Oh I think I get it now. 402 00:22:03,504 --> 00:22:06,141 Or I think I get it at least to a degree larger 403 00:22:06,175 --> 00:22:08,077 than I did before, that it's not... it's not 404 00:22:08,110 --> 00:22:12,114 green aprons and... and pushing buttons. 405 00:22:12,147 --> 00:22:13,047 It's a... it's a craft. 406 00:22:13,048 --> 00:22:17,453 It's um, it's a... it's an apprenticeship. 407 00:22:17,486 --> 00:22:19,955 You know, it doesn't... it doesn't matter what shop you train at, 408 00:22:19,956 --> 00:22:23,193 whether it's big or whether it's small 409 00:22:23,226 --> 00:22:27,097 or whether it's your first time or you've been there a lot. 410 00:22:27,130 --> 00:22:29,666 When you're down there you're all alone 411 00:22:29,699 --> 00:22:32,669 and what you're capable of, even if you're the best, 412 00:22:32,702 --> 00:22:35,538 there's somebody better than you. 413 00:22:42,079 --> 00:22:45,217 Gosh, toughest competition in Boston? 414 00:22:45,250 --> 00:22:51,689 Um... well like I said before, 415 00:22:51,722 --> 00:22:54,192 Charles Babinski, uh, was my educator 416 00:22:54,226 --> 00:22:59,698 when I was at Intelli ah Venice and, uh, he's a beast. 417 00:22:59,732 --> 00:23:00,733 On Charles Babinski? 418 00:23:01,366 --> 00:23:04,036 He's kind of golden, man. He's kind of golden. 419 00:23:04,069 --> 00:23:05,002 Yeah, Charles is awesome, you know. 420 00:23:05,003 --> 00:23:07,149 He's one of the guys who when you talk about the people 421 00:23:07,173 --> 00:23:10,243 who feel like they sort of get compelled or called every year 422 00:23:10,276 --> 00:23:12,712 to come back and keep competing, like that's Charles. 423 00:23:12,745 --> 00:23:13,813 He's a soldier. 424 00:23:13,846 --> 00:23:17,617 He's the coolest presenter ever. He's just so likeable. 425 00:23:17,650 --> 00:23:19,552 He's a charmer, man, you know? 426 00:23:19,585 --> 00:23:24,056 He's... I think anybody he talks to is, uh, just captivated. 427 00:23:24,089 --> 00:23:26,135 I don't understand how anyone could not fall in love with him. 428 00:23:26,159 --> 00:23:29,063 Few have challenged me the way he has in order to get better. 429 00:23:29,096 --> 00:23:32,100 He came up to me and before he's, I think he was munching 430 00:23:32,133 --> 00:23:35,203 on something and I was like, oh hey, and he saw I was nervous 431 00:23:35,236 --> 00:23:38,273 and he came up to me and just both hands right up here, 432 00:23:38,306 --> 00:23:41,109 slightly taller than me so he's kind of looking down on me 433 00:23:41,142 --> 00:23:43,044 and I felt really small in his arms. 434 00:23:43,078 --> 00:23:45,714 He has a very cool, confident way 435 00:23:45,747 --> 00:23:48,750 of doing exactly what he wants to do. 436 00:24:11,408 --> 00:24:14,912 Really great things are... are evident 437 00:24:14,945 --> 00:24:16,346 to anybody who's paying attention. 438 00:24:31,696 --> 00:24:33,898 There's a reason why Charles' companies get written about by, 439 00:24:33,899 --> 00:24:35,968 you know, all the local pubs here in LA. 440 00:24:36,001 --> 00:24:38,137 There's a reason why like we pretty much consider 441 00:24:38,170 --> 00:24:40,005 anything those guys do news. 442 00:24:51,952 --> 00:24:54,588 Hi. My name's Charles Babinski, champion barista. 443 00:24:54,821 --> 00:24:56,122 I make coffee for a living. 444 00:24:56,156 --> 00:25:00,126 I'm here to tell you about the Krups EA9000 fully automatic 445 00:25:00,161 --> 00:25:02,997 espresso machine. 446 00:25:03,030 --> 00:25:04,664 Inspired by professionals, 447 00:25:04,697 --> 00:25:07,001 it's kind of like having a barista in your home. 448 00:26:04,496 --> 00:26:07,365 There's this technique, which is called sumi-e 449 00:26:07,399 --> 00:26:11,803 which was popular in Japanese warfare and then also in art 450 00:26:11,837 --> 00:26:17,509 and then possibly also in like sushi cheffing as well 451 00:26:17,542 --> 00:26:20,580 where basically it's like the... the craftsperson 452 00:26:20,613 --> 00:26:25,384 or the warrior spends time meditating next to their tools 453 00:26:25,418 --> 00:26:28,889 or their weapons to sort of clear their mind so that 454 00:26:28,922 --> 00:26:32,960 the moment they pick it up they're free of inhibitions 455 00:26:32,993 --> 00:26:35,361 and that what comes out between them 456 00:26:35,395 --> 00:26:38,699 and their tool is a sort of like unhindered, 457 00:26:38,732 --> 00:26:39,900 unconscious expression. 458 00:26:40,333 --> 00:26:42,969 Like when I'm roasting coffee I will do that. 459 00:26:43,003 --> 00:26:45,906 Um one of the... One of the roasters in Chicago 460 00:26:45,939 --> 00:26:49,310 that I most look up to was, he would be like never roast angry, 461 00:26:49,343 --> 00:26:51,846 or you'll be able to taste it, you know? 462 00:26:51,879 --> 00:26:54,315 And I was like shut the fuck up, you know? 463 00:26:54,348 --> 00:26:56,317 But I think about that all the time. 464 00:26:56,350 --> 00:26:58,320 I'm like ah I'm in a bad mood. 465 00:26:58,353 --> 00:27:01,390 I gotta chill out or the roast is gonna be off, you know? 466 00:27:01,423 --> 00:27:04,259 So there is a kind of like, there is, you know, there's... 467 00:27:04,293 --> 00:27:06,428 you feel like there's a life in your work, 468 00:27:06,461 --> 00:27:08,797 what you're doing and that you have to be... 469 00:27:08,830 --> 00:27:10,766 you have to approach it gently, you know, 470 00:27:10,799 --> 00:27:12,468 in order for it to be like pure. 471 00:27:12,502 --> 00:27:15,871 Eight hours a day ah every hour on the hour, 472 00:27:15,904 --> 00:27:18,874 Truman and I are running back to back sets at each other 473 00:27:18,908 --> 00:27:20,410 trying to win. 474 00:27:20,443 --> 00:27:21,611 That's pretty much it. 475 00:27:21,644 --> 00:27:25,014 Truman and I just um um um back and forth, back and forth, 476 00:27:25,048 --> 00:27:27,817 back and forth and ah truthfully it just really honed us 477 00:27:27,850 --> 00:27:28,818 into a super sharp edge. 478 00:27:28,851 --> 00:27:30,853 Generally our espresso machine sits right here. 479 00:27:30,887 --> 00:27:32,056 Ah as of right now, 480 00:27:32,089 --> 00:27:35,459 this is playing the role of the 2012 rules and regulations 481 00:27:35,492 --> 00:27:40,331 prep table and we will normally for the last month or so 482 00:27:40,364 --> 00:27:42,967 we've scaled down our six-seat reservations down to 483 00:27:43,000 --> 00:27:46,870 four-seat reservations and we have sort of jimmy-rigged 484 00:27:46,904 --> 00:27:49,374 our espresso machine over here on top of our 485 00:27:49,407 --> 00:27:52,911 low boy refrigerator so that we can have an exact mockup 486 00:27:52,944 --> 00:27:56,181 of our competition space so that we can block and compete 487 00:27:56,214 --> 00:27:59,552 and practice as if we were with the real judges. 488 00:27:59,585 --> 00:28:01,554 And so I would do this thing 489 00:28:01,587 --> 00:28:03,822 where I would take a big whiteboard 490 00:28:03,855 --> 00:28:05,324 and I would draw characters 491 00:28:05,358 --> 00:28:08,427 and I'd do four of them for the sensory judges so that 492 00:28:08,461 --> 00:28:10,896 I could plant the whiteboard behind my practice table 493 00:28:10,930 --> 00:28:13,333 and I could roll up and I could, you know, 494 00:28:13,367 --> 00:28:15,469 start my music and pick up my carafe of water 495 00:28:15,502 --> 00:28:17,337 and start pouring waters for the judges there 496 00:28:17,371 --> 00:28:19,873 and putting them in front of these like cartoon people 497 00:28:19,906 --> 00:28:21,275 on the whiteboard and then 498 00:28:21,308 --> 00:28:23,377 take the whiteboard away, put real people, 499 00:28:23,410 --> 00:28:26,313 put your friends back there and then you just do it like 500 00:28:26,346 --> 00:28:27,515 over and over again. 501 00:28:27,548 --> 00:28:31,386 At least I would so that every single time I did this service 502 00:28:31,419 --> 00:28:32,219 it came out differently. 503 00:28:32,220 --> 00:28:33,387 Like my word choice was different, 504 00:28:33,388 --> 00:28:36,324 the order that I went in was different because for me, 505 00:28:36,357 --> 00:28:38,560 for service to feel authentic, it needs to have 506 00:28:38,594 --> 00:28:40,562 some element of spontaneity. 507 00:28:40,596 --> 00:28:43,931 And what we've been doing recently is, um, 508 00:28:43,965 --> 00:28:46,302 is pulling in customers and ah using sort of a 509 00:28:46,335 --> 00:28:48,137 modified score sheet for the sensory judges. 510 00:28:48,170 --> 00:28:51,073 We allow them to play the role of a sensory judge 511 00:28:51,106 --> 00:28:53,576 and so they sit in one of these four seats, 512 00:28:53,610 --> 00:28:59,416 hang out for about an hour and both myself and Ryan will... will 513 00:28:59,449 --> 00:29:01,451 spiel at them for fifteen minutes, 514 00:29:01,484 --> 00:29:04,220 make them all... all of our drinks and we both run through 515 00:29:04,254 --> 00:29:07,891 our exact competition sets, step for step, word for word 516 00:29:07,924 --> 00:29:11,395 in front of real, uh, real customers playing the, 517 00:29:11,429 --> 00:29:13,264 playing the part of... of judge. 518 00:29:15,366 --> 00:29:16,567 We find ourselves 519 00:29:16,600 --> 00:29:19,503 ving a lot of speeches ah out leaving ego at the door 520 00:29:19,537 --> 00:29:21,305 and really focusing on the competitors 521 00:29:21,339 --> 00:29:22,505 and documenting their experience 522 00:29:22,506 --> 00:29:24,408 and giving everyone kind of the best, 523 00:29:24,442 --> 00:29:28,447 most fair shake at becoming a barista champion. 524 00:29:42,994 --> 00:29:44,630 Here's our first cappuccino. 525 00:29:44,664 --> 00:29:46,965 It's gonna get sat down in front. 526 00:29:46,999 --> 00:29:48,668 We're gonna look at it, visual assessment. 527 00:29:48,701 --> 00:29:50,570 We're gonna grab a spoon. 528 00:29:50,603 --> 00:29:52,872 I want you to go for it. 529 00:29:56,142 --> 00:29:56,976 Cool? 530 00:29:57,009 --> 00:30:01,181 I would go sideways with the spoon. 531 00:30:14,562 --> 00:30:16,531 If you are confused... 532 00:30:16,564 --> 00:30:18,233 Look at the head judge? 533 00:30:18,266 --> 00:30:19,501 Look at the head judge. 534 00:30:19,534 --> 00:30:22,370 Anybody know the thickness of this pencil? 535 00:30:22,404 --> 00:30:23,505 One centimeter? 536 00:30:23,539 --> 00:30:24,539 About a centimeter, yeah, 537 00:30:24,540 --> 00:30:27,476 so you only need to have about this much foam. 538 00:30:27,510 --> 00:30:30,212 So many times we get caught up in oh 539 00:30:30,246 --> 00:30:32,214 I need to have this much foam. 540 00:30:32,248 --> 00:30:35,084 A really great score is going to involve crema that, 541 00:30:35,117 --> 00:30:37,086 like we said, sort of is tight, 542 00:30:37,119 --> 00:30:41,090 tiny micro bubbles that expand and contract evenly, 543 00:30:41,123 --> 00:30:45,095 no tapering on the edges, some structure but not, 544 00:30:45,128 --> 00:30:47,464 not again that floating island sort of thing. 545 00:30:47,497 --> 00:30:48,465 How was your CNB? 546 00:30:48,498 --> 00:30:50,567 How's your stretch? 547 00:30:50,600 --> 00:30:52,202 Yeah. When you're writing notes, 548 00:30:52,235 --> 00:30:54,171 be an investigative reporter. 549 00:30:54,204 --> 00:30:55,506 Write the facts. 550 00:31:02,680 --> 00:31:04,549 Turn, sip, sip. 551 00:31:04,582 --> 00:31:05,850 Both getting everybody 552 00:31:05,851 --> 00:31:08,386 onto the same page and understanding what exactly 553 00:31:08,419 --> 00:31:09,487 we're looking for and having those, 554 00:31:09,488 --> 00:31:12,658 those rules and regulations memorized is... is vital. 555 00:31:12,691 --> 00:31:13,692 Yeah. 556 00:31:13,725 --> 00:31:16,128 You are in a position 557 00:31:16,161 --> 00:31:19,431 where you need to be close to flawless. 558 00:31:19,465 --> 00:31:21,266 Yeah. You gotta be perfect. 559 00:31:21,300 --> 00:31:22,401 You gotta be perfect. 560 00:31:22,434 --> 00:31:24,102 Good is not good enough. 561 00:31:24,136 --> 00:31:27,206 In the first case, um, which is the technical abilities, um, 562 00:31:27,239 --> 00:31:32,145 that's measuring gram waste, if your station is set up properly, 563 00:31:32,178 --> 00:31:34,280 if your milk pitchers are wrong. 564 00:31:34,314 --> 00:31:36,282 They're timing all of your espresso shots. 565 00:31:36,316 --> 00:31:37,785 If there's a drop of water 566 00:31:37,818 --> 00:31:40,220 on the grill you lose a point for that. 567 00:31:40,253 --> 00:31:42,456 All four of my sensory judges once took off 568 00:31:42,490 --> 00:31:44,692 a point each because I touched my face. 569 00:31:44,725 --> 00:31:46,627 They're watching all of the stuff. 570 00:31:46,660 --> 00:31:48,596 A lot of these competitions 571 00:31:48,629 --> 00:31:52,233 come down to winning by just a couple of points, you know, 572 00:31:52,266 --> 00:31:54,503 which come down to making like little mistakes. 573 00:31:54,536 --> 00:31:56,338 Like oops, I tamped unevenly this time. 574 00:31:56,371 --> 00:31:58,340 That's a point, you know? 575 00:31:58,373 --> 00:32:03,111 There's an available 870 points and you don't get close to that. 576 00:32:03,144 --> 00:32:04,246 The spectator, 577 00:32:04,279 --> 00:32:07,148 the common spectator doesn't notice but the barista, 578 00:32:07,182 --> 00:32:09,685 the technical judges, they're having like this congress 579 00:32:09,719 --> 00:32:11,554 of like noticing. 580 00:32:15,691 --> 00:32:19,629 Like everybody... everybody is there to notice. 581 00:32:19,662 --> 00:32:20,796 When that timer hits 582 00:32:20,797 --> 00:32:22,030 fifteen minutes and they're not done yet, 583 00:32:22,031 --> 00:32:25,802 all of the judges are also tense and we're like finish, finish 584 00:32:25,836 --> 00:32:28,137 and we don't ever want anyone to disqualify. 585 00:32:28,170 --> 00:32:30,607 We want everybody to do amazingly well. 586 00:32:30,641 --> 00:32:33,644 We want to have a really difficult time picking the best 587 00:32:33,677 --> 00:32:34,610 because everybody was so good. 588 00:32:34,611 --> 00:32:36,681 I watched somebody dump their entire set 589 00:32:36,714 --> 00:32:39,517 of signature beverages onto the ground and all of their glasses 590 00:32:39,551 --> 00:32:42,287 shattered and they didn't have any backups. 591 00:32:42,320 --> 00:32:43,521 That did happen. 592 00:32:43,555 --> 00:32:44,689 Holy cow! 593 00:32:44,722 --> 00:32:47,225 You have to be really, really good at what you're doing. 594 00:32:47,258 --> 00:32:48,560 It's kinda... it's kinda 595 00:32:48,593 --> 00:32:50,662 breaking yourself down to what you are at your core. 596 00:32:50,696 --> 00:32:52,665 Like taking something you think you're good at 597 00:32:52,698 --> 00:32:56,802 and then being told you're not good enough 598 00:32:56,835 --> 00:32:59,138 and being able to hear that and say okay, 599 00:32:59,171 --> 00:33:00,839 what can I do to make it better? 600 00:33:00,873 --> 00:33:04,076 'Cause otherwise the competition will break you. 601 00:33:07,714 --> 00:33:09,315 It's two weeks till Boston 602 00:33:09,348 --> 00:33:13,185 and I... I just won and now all of a sudden I have to go and do 603 00:33:13,219 --> 00:33:15,855 this routine and I don't know if I should change my routine. 604 00:33:15,889 --> 00:33:18,491 I don't know if should keep the same exact routine 605 00:33:18,525 --> 00:33:19,626 'cause I did well. 606 00:33:19,659 --> 00:33:20,794 One mistake is absolutely the difference 607 00:33:20,795 --> 00:33:22,062 between winning and losing last minute. 608 00:33:22,063 --> 00:33:24,632 I'm a girl. I stress about what I'm gonna wear. 609 00:33:24,665 --> 00:33:27,702 That's silly but like you need an outfit for your routine. 610 00:33:27,735 --> 00:33:29,737 Everyone is... their eyes are on you. 611 00:33:31,672 --> 00:33:33,641 I don't know. I... 612 00:33:33,674 --> 00:33:36,377 these competitions are a lot of sort of 613 00:33:36,410 --> 00:33:38,880 beating your head against a wall trying to come up with 614 00:33:38,914 --> 00:33:40,849 what is the thing you want to say. 615 00:33:40,882 --> 00:33:46,221 There can be a lot of value to be reaped from fifteen minutes 616 00:33:46,254 --> 00:33:50,827 of silence that you have to fill with your ideas 617 00:33:50,860 --> 00:33:53,195 and I don't think that can be underestimated. 618 00:33:53,228 --> 00:33:55,364 You practice and you practice and you practice 619 00:33:55,398 --> 00:33:57,533 until you're doing the same thing every time 620 00:33:57,567 --> 00:34:00,370 but you're never doing it the same way more than once 621 00:34:00,403 --> 00:34:04,407 and that's when I feel like I really know it. 622 00:34:04,440 --> 00:34:07,243 Um hello judges. 623 00:34:07,276 --> 00:34:11,715 Uh this may sound a little bit crazy 624 00:34:11,749 --> 00:34:14,752 but I've had this experience a number of times in my life 625 00:34:14,785 --> 00:34:18,422 where I pick up some thing that is organic. 626 00:34:18,455 --> 00:34:20,859 This could be like a leaf, it could be a bug. 627 00:34:20,892 --> 00:34:23,728 I've had it happen with the palm of my own hand where 628 00:34:23,762 --> 00:34:25,897 you look at this thing and it's really simple 629 00:34:25,930 --> 00:34:28,800 and you understand it very well and then you decide to look 630 00:34:28,833 --> 00:34:31,670 a little bit and a little bit closer and you realize... 631 00:34:31,703 --> 00:34:32,703 Anything that is biological... 632 00:34:32,704 --> 00:34:33,939 Anything that is biological... 633 00:34:33,973 --> 00:34:38,343 Or anything biological is really just a series of complex systems 634 00:34:38,376 --> 00:34:41,747 that work together to create something that's more than 635 00:34:41,781 --> 00:34:43,249 the sum of its parts. 636 00:34:43,282 --> 00:34:45,418 I have this experience with coffee all the time. 637 00:34:45,451 --> 00:34:47,453 I have that exact same experience 638 00:34:47,486 --> 00:34:48,822 with coffee all the time. 639 00:34:48,855 --> 00:34:52,626 And I have this experience with coffee all the time. 640 00:34:52,659 --> 00:34:57,931 Coffee is supposed to be the simplest of things, 641 00:34:57,964 --> 00:35:04,604 which is why it is among the most complicated. 642 00:35:04,638 --> 00:35:06,473 That's what I'm trying to say. 643 00:35:16,818 --> 00:35:18,886 Whenever you're choosing music for a competition, 644 00:35:18,887 --> 00:35:20,955 these things are incredibly important so we're gonna try 645 00:35:20,956 --> 00:35:24,292 to create ten experiences over the course of fifteen minutes 646 00:35:24,325 --> 00:35:27,629 with like three songs, um, and that's incredibly difficult. 647 00:35:27,663 --> 00:35:31,800 Um you could potentially lose points, um, for professionalism 648 00:35:31,834 --> 00:35:35,739 if say you were doing like Rick Ross only. 649 00:35:35,772 --> 00:35:39,709 Like if you did some non-parental guidance Rick Ross 650 00:35:39,743 --> 00:35:42,979 on your set list you might get docked for professionalism 651 00:35:43,012 --> 00:35:44,881 because he is choicey with the words, 652 00:35:44,914 --> 00:35:47,550 if you know what I'm saying. Ross. 653 00:35:47,584 --> 00:35:49,920 Sorry. I don't know if that's appropriate at all. 654 00:35:49,954 --> 00:35:53,389 Ruff. Ross. No? Okay. 655 00:36:08,940 --> 00:36:10,909 Make some noise, ladies and gentlemen. 656 00:36:10,942 --> 00:36:13,845 Five hundred dollars on the line. 657 00:36:38,939 --> 00:36:40,974 Make some noise. 658 00:36:43,744 --> 00:36:44,745 Belgium! 659 00:37:39,103 --> 00:37:43,774 One! Two! Three! 660 00:37:53,752 --> 00:37:56,922 I think everybody sees the second thing as being 661 00:37:56,955 --> 00:38:01,027 a little bit ah awkward but, ah whatever. 662 00:38:01,060 --> 00:38:04,030 Many people like to say that it doesn't matter but it matters. 663 00:38:04,063 --> 00:38:06,032 You want to be the best, um, obviously 664 00:38:06,065 --> 00:38:08,501 and we want our company to be the best 665 00:38:08,534 --> 00:38:10,036 and that's just who we are. 666 00:38:10,069 --> 00:38:12,538 It's in our DNA. It's how we think. 667 00:38:12,572 --> 00:38:15,642 Gosh. To finish second three years in a row, you know? 668 00:38:15,675 --> 00:38:18,946 And moments in which where it's only been by points, you know? 669 00:38:18,979 --> 00:38:23,050 It's like I've... I... I have felt for him, you know? 670 00:38:23,083 --> 00:38:25,886 But I mean hey, at least you didn't come in third, right? 671 00:38:29,957 --> 00:38:35,897 There happened to be a jar of tarragon and plum jam 672 00:38:35,931 --> 00:38:38,066 in the refrigerator that was like really, really old, 673 00:38:38,099 --> 00:38:40,502 like partially crystallized and so I just took a spoon 674 00:38:40,535 --> 00:38:42,904 and put it in the bottom of a Gibraltar glass, 675 00:38:42,938 --> 00:38:44,106 pulled the shot on top 676 00:38:44,140 --> 00:38:46,075 and whisked it together and then I tried it 677 00:38:46,108 --> 00:38:47,276 and it was exactly... 678 00:38:47,310 --> 00:38:49,979 well it wasn't exactly what I wanted 'cause what I wanted 679 00:38:50,012 --> 00:38:52,148 was something totally different but it was delicious. 680 00:38:52,181 --> 00:38:55,051 So then I decided that I would sort of like I would 681 00:38:55,084 --> 00:38:58,521 customize a jam that would complement the coffee. 682 00:38:58,554 --> 00:39:01,158 That's how I came up with blackberry. 683 00:39:01,191 --> 00:39:04,627 So far I've tried tarragon, basil, rosemary, sassafras, 684 00:39:04,660 --> 00:39:05,896 all for bitterness, right? 685 00:39:05,929 --> 00:39:12,002 'Cause bitterness is good. That's why things are complex. 686 00:39:12,035 --> 00:39:15,073 I've never made jam before in my life so what I'm, 687 00:39:15,106 --> 00:39:18,209 what I'm going to do is I'm going to make something 688 00:39:18,242 --> 00:39:21,012 from scratch for the first time that's gonna taste exactly 689 00:39:21,045 --> 00:39:24,148 the way that I have it tasting in my head. 690 00:39:24,182 --> 00:39:29,554 Its just gonna be fine, right? 691 00:39:29,587 --> 00:39:32,091 The signature drink is sort of like the thesis, right? 692 00:39:32,124 --> 00:39:34,059 It's like okay now to tie it all together, 693 00:39:34,093 --> 00:39:35,661 like all that stuff, you know? 694 00:39:35,694 --> 00:39:38,731 The jam is the basis because 695 00:39:38,764 --> 00:39:41,967 it adds just like straightforward decadence. 696 00:39:51,177 --> 00:39:54,647 So it's technically a jelly but like judges don't necessarily 697 00:39:54,681 --> 00:39:56,683 want to hear you say jelly on stage. 698 00:40:01,989 --> 00:40:04,158 Because I was... I would do a run-through or something 699 00:40:04,191 --> 00:40:05,926 and... and whenever I would call it jelly, 700 00:40:05,960 --> 00:40:08,295 all of my friends on the like mock sensory panel 701 00:40:08,329 --> 00:40:10,131 would just start giggling. 702 00:40:13,868 --> 00:40:18,306 Fuck. Um I went through like this much tarragon, 703 00:40:18,340 --> 00:40:19,408 which is a lot, 704 00:40:19,441 --> 00:40:22,044 just like trying to make like a little bit of jam. 705 00:40:22,077 --> 00:40:24,112 There was nothing left over in the end. 706 00:40:50,207 --> 00:40:52,643 The bottom line is that what you're serving 707 00:40:52,676 --> 00:40:54,211 should not work with any other coffee. 708 00:40:54,244 --> 00:40:56,213 What you're serving ought to taste great 709 00:40:56,247 --> 00:41:00,251 because it was done to this one particular coffee. 710 00:41:04,189 --> 00:41:06,324 And most of the time with good signature drinks, 711 00:41:06,357 --> 00:41:09,094 that's the case. Unless it's just like Nutella, 712 00:41:09,127 --> 00:41:12,163 you know, peanut butter and raspberry or something. 713 00:41:12,198 --> 00:41:13,932 Then it's like, fuck, you know? 714 00:41:13,965 --> 00:41:14,966 Serve me anything. 715 00:41:16,035 --> 00:41:18,670 You... you run through an incredible amount of bad ideas 716 00:41:18,703 --> 00:41:19,772 when you do these. 717 00:41:19,805 --> 00:41:21,774 Oh gosh. All the... all the time. 718 00:41:21,807 --> 00:41:24,176 I've done bacon fat mochas and stupid stuff like that 719 00:41:24,210 --> 00:41:25,878 where you're like this is gross. 720 00:41:25,911 --> 00:41:26,812 This is gross. 721 00:41:26,846 --> 00:41:29,049 I have bacon fat in my mustache right now. 722 00:41:29,082 --> 00:41:31,251 I barely taste chocolate. You're out of your mind. 723 00:41:31,284 --> 00:41:32,185 I've had those days. 724 00:41:32,219 --> 00:41:35,222 I've made those drinks and ah you have to. 725 00:41:35,255 --> 00:41:36,123 You have to. 726 00:41:36,156 --> 00:41:38,391 All I remember was that I called it... 727 00:41:38,426 --> 00:41:41,229 by the end I was referring to it somewhat snidely as 728 00:41:41,262 --> 00:41:43,131 symphony in brown 'cause that's what it was. 729 00:41:43,164 --> 00:41:45,799 It was just an array of brown things that tasted brown. 730 00:41:45,832 --> 00:41:48,269 You have to be able to come up with an idea, 731 00:41:48,302 --> 00:41:50,238 try to execute it the best way possible, 732 00:41:50,271 --> 00:41:53,040 realize that it's a disaster and be like forget that idea. 733 00:41:53,074 --> 00:41:55,176 I was gonna make this massive infusion and I was 734 00:41:55,209 --> 00:41:58,147 gonna pour it into the bowl and it was gonna waft up 735 00:41:58,180 --> 00:42:00,081 like a big old-fashioned cold remedy or something 736 00:42:00,082 --> 00:42:02,818 and the judges were gonna sit down and be like, pfff ah, 737 00:42:02,851 --> 00:42:05,888 and of course their minds were gonna be blown and then I was 738 00:42:05,921 --> 00:42:07,990 gonna put this little drink right in the middle 739 00:42:08,023 --> 00:42:10,393 and have them pull it out and it was gonna be 740 00:42:10,426 --> 00:42:11,994 highly culinary and very high reaching 741 00:42:12,027 --> 00:42:13,463 and of course none of it worked. 742 00:42:13,496 --> 00:42:16,099 All of the mixtures I tried just smelled like sweat. 743 00:42:16,132 --> 00:42:18,134 And that's what we do all the time. 744 00:42:22,872 --> 00:42:26,176 Effectively oh gosh probably, 745 00:42:26,209 --> 00:42:32,816 probably four months or so ago I had this idea to distill coffee. 746 00:42:32,850 --> 00:42:35,819 It's not for everyone and we're... we're so 747 00:42:35,853 --> 00:42:38,088 one hundred percent okay with that, you know? 748 00:42:38,122 --> 00:42:40,392 Oops. This got put in the wrong spot. 749 00:42:40,425 --> 00:42:44,329 Gosh darn it. 750 00:42:44,362 --> 00:42:47,332 Got my tube ah backward. 751 00:42:47,365 --> 00:42:52,137 People are like, oh are you excited? 752 00:42:52,170 --> 00:42:56,275 And while I am incredibly excited, um, it's like man, 753 00:42:56,309 --> 00:42:59,478 today I spent three hours researching the best kind 754 00:42:59,512 --> 00:43:02,882 of ah insulation tubes for my condenser 755 00:43:02,915 --> 00:43:05,985 so that it didn't condense onto the table because, you know, 756 00:43:06,018 --> 00:43:08,287 if it condenses on the table you lose points. 757 00:43:08,321 --> 00:43:10,324 So it's so funny that it's no longer... 758 00:43:10,357 --> 00:43:11,525 there's... 759 00:43:11,558 --> 00:43:15,162 the coffee part is on lock so now you just have to make sure 760 00:43:15,195 --> 00:43:17,197 everything else gets on lock. 761 00:43:20,067 --> 00:43:21,268 Gosh. It's so awesome. 762 00:43:21,301 --> 00:43:27,208 I just want to stick my nose in it and see what was going on, 763 00:43:27,242 --> 00:43:28,409 you know? 764 00:43:28,443 --> 00:43:32,247 So now once this starts to come up to a boil, 765 00:43:32,280 --> 00:43:35,216 all of the things that are most volatile, 766 00:43:35,250 --> 00:43:40,221 all of the things that give us flavour and aroma will, 767 00:43:40,255 --> 00:43:42,458 will evaporate first and then effectively 768 00:43:42,491 --> 00:43:44,926 what's happening here is all of those volatile compounds 769 00:43:44,960 --> 00:43:47,563 are being now turned into steam. 770 00:43:47,596 --> 00:43:50,332 All of that steam that's comprised of all of the most 771 00:43:50,366 --> 00:43:53,168 volatile characteristics as you can see it just started 772 00:43:53,202 --> 00:43:56,339 will then be reconverted back into its liquid state. 773 00:43:56,373 --> 00:43:57,574 So cool. 774 00:43:57,607 --> 00:43:59,942 Different things evaporate at different times 775 00:43:59,976 --> 00:44:02,416 so the first drops taste totally different than the last drops 776 00:44:02,445 --> 00:44:05,048 and it really at this, like with this whole process 777 00:44:05,081 --> 00:44:07,518 it's a matter of knowing when to stop it 'cause eventually 778 00:44:07,551 --> 00:44:09,886 you'll take all of the things that you like 779 00:44:09,919 --> 00:44:12,088 and leave all the things that you don't like 780 00:44:12,122 --> 00:44:16,260 and if you let it go too far then you get too much. 781 00:44:16,294 --> 00:44:18,362 This is the product from the distillers. 782 00:44:18,396 --> 00:44:21,299 It's distilled coffee, perfectly clear, um, 783 00:44:21,332 --> 00:44:25,404 crazy aromatic, tastes totally different than it smells. 784 00:44:25,437 --> 00:44:29,374 Truly just everything that... that evaporates off of coffee first. 785 00:44:29,408 --> 00:44:30,409 Ah really fun. 786 00:44:36,643 --> 00:44:38,224 Are you sure you don't want any of this ice cream? 787 00:44:38,248 --> 00:44:39,951 Even if I make it with like 788 00:44:39,985 --> 00:44:41,987 a negative three hundred degree liquid? 789 00:44:47,160 --> 00:44:49,462 That drink has been around way before me and in fact 790 00:44:49,495 --> 00:44:51,998 liquid nitrogen to make the ice cream part of it, 791 00:44:52,031 --> 00:44:53,467 part is way before me too. 792 00:44:53,500 --> 00:44:57,271 Um the only difference is that in fifteen minutes 793 00:44:57,304 --> 00:44:59,940 to make ice cream and serve twelve drinks is super hard 794 00:44:59,973 --> 00:45:03,644 and so with my hands I had to figure out if I could even do it 795 00:45:03,677 --> 00:45:06,514 and then start to put the words and the coffee parts 796 00:45:06,548 --> 00:45:08,515 together later and fantastically again because of Truman 797 00:45:08,516 --> 00:45:10,984 and the hard work that we put in there together, 798 00:45:11,018 --> 00:45:13,020 I learned how to do that. 799 00:45:17,692 --> 00:45:19,527 Ah, thanks Mino. 800 00:45:31,307 --> 00:45:33,442 - Is this messing up your work at all? - No. 801 00:45:33,476 --> 00:45:35,111 Are you able to continue Facebooking 802 00:45:35,144 --> 00:45:36,580 while I'm making ice cream? 803 00:45:36,613 --> 00:45:37,614 I don't Facebook. 804 00:45:45,522 --> 00:45:46,656 I'm gonna need some spoons. 805 00:45:46,690 --> 00:45:48,592 - You guys want some ice cream? - Yes please. 806 00:45:48,625 --> 00:45:50,494 - Sam, you want some ice cream? - Yeah. 807 00:45:50,527 --> 00:45:51,729 All right. 808 00:45:51,763 --> 00:45:54,532 - You want some ice creams, buddy? - Give it to me off the whisk. 809 00:45:54,565 --> 00:45:56,300 Didn't see that coming, did ya? 810 00:45:56,334 --> 00:45:59,470 Not at all. It's good though. 811 00:45:59,504 --> 00:46:04,575 You, you can't have any. No sugar. 812 00:46:04,609 --> 00:46:06,978 You liked it a lot. You're my favourite. 813 00:46:07,011 --> 00:46:09,615 She liked it the most out of everybody, I can tell. 814 00:46:09,648 --> 00:46:11,383 Yeah. Thank you. 815 00:46:11,417 --> 00:46:14,486 It's so visually stimulating with the clouds of smoke 816 00:46:14,520 --> 00:46:17,022 and the roaring boil at room temperature. 817 00:46:17,055 --> 00:46:18,490 Gotta do it. 818 00:46:18,524 --> 00:46:24,330 I mean my mom was totally worried about it. 819 00:46:24,364 --> 00:46:28,568 She was just like you're gonna have a baby and you guys don't earn very much money. 820 00:46:33,306 --> 00:46:36,309 Dee, I have a decaffeinated latte for you up on the bar. 821 00:46:40,614 --> 00:46:42,516 That's what you're doing all the time 822 00:46:42,550 --> 00:46:45,519 at the highest possible standard that you can hold yourself 823 00:46:45,553 --> 00:46:48,122 and then yeah you walk away with the same paycheque 824 00:46:48,155 --> 00:46:51,760 as if you were slinging a McDouble at somebody's face 825 00:46:51,793 --> 00:46:54,296 through... through a drive-thru. 826 00:46:54,329 --> 00:46:58,500 Always talking about that magical day when baristas 827 00:46:58,533 --> 00:47:03,271 will make six figures and be thought of in the same breath 828 00:47:03,305 --> 00:47:06,408 as sommelier and things like that and working for years 829 00:47:06,441 --> 00:47:08,478 and not feeling any closer to that day. 830 00:47:08,511 --> 00:47:11,747 He's just worth more than what he's getting paid 831 00:47:11,781 --> 00:47:13,683 and it's getting very obvious I think. 832 00:47:13,716 --> 00:47:16,118 Like look around, you know what I mean? 833 00:47:16,152 --> 00:47:18,287 Like we haven't done anything yet, you know? 834 00:47:18,321 --> 00:47:20,557 Like every day is a struggle. 835 00:47:20,591 --> 00:47:23,125 If you think with the American dream of presenting, 836 00:47:23,159 --> 00:47:26,630 you walk into a bank after building a business plan 837 00:47:26,663 --> 00:47:29,333 and it's so good that they approve your business plan 838 00:47:29,366 --> 00:47:31,101 and give you a loan. 839 00:47:31,134 --> 00:47:33,637 No, that's not the way it happens at all. 840 00:47:33,671 --> 00:47:35,807 That American dream is mmm... 841 00:47:35,840 --> 00:47:38,676 that's not exactly what's... what's going on out there. 842 00:47:38,710 --> 00:47:41,111 In some ways these competitions are almost like the, um, 843 00:47:41,144 --> 00:47:43,614 you know, like a... like a... like a scouting report or like the 844 00:47:43,615 --> 00:47:45,550 minor leagues for like for major league baseball. 845 00:47:45,583 --> 00:47:49,153 You know, you come here and you do really well and you can get 846 00:47:49,187 --> 00:47:50,655 all kinds of investment opportunities from it, 847 00:47:50,656 --> 00:47:53,826 all kinds of like open your own shop opportunities from it and stuff. 848 00:47:53,859 --> 00:47:56,562 There's quite a few people who I know who, you know, 849 00:47:56,595 --> 00:47:59,465 were able to kind of make a name for themselves professionally 850 00:47:59,498 --> 00:48:01,766 through barista competitions first and then have like had all 851 00:48:01,767 --> 00:48:04,136 these other career opportunities kind of come from that. 852 00:48:04,169 --> 00:48:06,640 Yeah, winning changes. Winning changes your life as a barista. 853 00:48:06,673 --> 00:48:08,808 Your life changes because you go down in history 854 00:48:08,842 --> 00:48:12,279 and no one is allowed to forget that you did this thing 855 00:48:12,312 --> 00:48:15,582 so you will always have that mark, which is... which is 856 00:48:15,615 --> 00:48:18,385 really big because people will always fill the pedestal 857 00:48:18,418 --> 00:48:19,720 with somebody. 858 00:48:19,754 --> 00:48:20,954 The idea of a national champion, like there always has to be 859 00:48:20,955 --> 00:48:23,391 somebody there and if that's you then like of course 860 00:48:23,424 --> 00:48:24,559 that changes everything. 861 00:49:11,709 --> 00:49:13,911 Remember the scene from "Gangs of New York" 862 00:49:13,944 --> 00:49:18,917 where he's like teaching him how to shave and he cuts his face 863 00:49:18,950 --> 00:49:23,388 and he's like no, son, you never wipe the blood off 864 00:49:23,421 --> 00:49:25,423 because it was the pre-battle shave. 865 00:49:28,259 --> 00:49:30,228 Sometimes you just need coffee, 866 00:49:30,261 --> 00:49:37,403 no matter where it's from, a little caffeine. 867 00:49:37,436 --> 00:49:41,273 Fucking great. 868 00:49:41,307 --> 00:49:44,143 Judges, I'd like to present my new signature drink. 869 00:49:49,883 --> 00:49:53,754 Well I... I miss you like terrible and, uh, you know, I'm just, 870 00:49:53,787 --> 00:49:56,390 you know, I'm a little nervous. 871 00:49:56,423 --> 00:50:01,763 There's a lot of... a lot of friends I'm gonna see and 872 00:50:01,796 --> 00:50:04,966 compete against and I don't know. 873 00:50:04,999 --> 00:50:10,738 I just wish you were here with me. 874 00:50:10,772 --> 00:50:15,343 Now that it's the morning of competition, um, oh massive. 875 00:50:15,376 --> 00:50:18,681 Massive nerves. Yeah. 876 00:50:18,714 --> 00:50:20,949 When I saw Truman compete at regionals on the computer, 877 00:50:20,983 --> 00:50:23,819 I remember thinking like when it got to his signature drink 878 00:50:23,852 --> 00:50:26,522 and he busts out this apparatus and he starts explaining it 879 00:50:26,555 --> 00:50:28,791 and I'm like what the fuck is going on? 880 00:50:28,824 --> 00:50:36,824 Because it was so different from the way that we all 881 00:50:37,500 --> 00:50:39,436 thought about competition. 882 00:50:39,469 --> 00:50:42,839 Truman's, Truman's setup is fucking crazy. 883 00:50:42,872 --> 00:50:46,710 It's like the mad scientist coming in and at regionals 884 00:50:46,743 --> 00:50:49,880 I didn't get to quite catch his routine. 885 00:50:49,914 --> 00:50:52,817 I just caught like a glimpse of these crazy, you know, devices. 886 00:50:52,850 --> 00:50:55,619 I didn't understand what was happening and then he was 887 00:50:55,653 --> 00:50:57,755 explaining to me what he was doing to coffee 888 00:50:57,788 --> 00:50:59,824 and he gave me this clear liquid. 889 00:50:59,857 --> 00:51:02,928 I was like what the fuck? What am I about to drink? 890 00:51:02,961 --> 00:51:04,996 Um and it was beautiful and... and super great. 891 00:51:05,030 --> 00:51:08,633 But that's like, I was like what, what is up with this guy? 892 00:51:08,667 --> 00:51:10,469 You know? Like what's up with Portola? 893 00:51:10,502 --> 00:51:12,871 And people are like oh yeah, that's Portola's thing, 894 00:51:12,904 --> 00:51:13,805 you know? 895 00:51:13,839 --> 00:51:15,808 They're like, they're the crazy scientists. 896 00:51:15,842 --> 00:51:17,409 And I'm like, no shit. 897 00:51:17,442 --> 00:51:19,679 Same with Ryan. What did Ryan have at regionals? 898 00:51:19,712 --> 00:51:21,914 - He had like the crazy... - Affogato? 899 00:51:21,948 --> 00:51:24,851 Yeah. He was making ice cream on stage. 900 00:51:24,884 --> 00:51:27,420 How ter... like those are the things which 901 00:51:27,453 --> 00:51:31,058 those two have the balls to do that blows my mind. 902 00:51:31,091 --> 00:51:33,827 Like making ice cream on stage can go epically wrong. 903 00:51:33,861 --> 00:51:37,664 I mean I am totally worried about the ice cream part of it. 904 00:51:37,698 --> 00:51:41,535 How... how... how is that part going to go over on Monday? 905 00:51:52,947 --> 00:51:57,952 Ahhh! I'm sorry, I was doing a quick Mountain Dew commercial. 906 00:52:00,622 --> 00:52:01,824 There's a lot of pressure. 907 00:52:01,857 --> 00:52:04,359 I went up to Chicago for like a couple days ago 908 00:52:04,392 --> 00:52:06,929 just for like a day which was kind of a whirlwind 909 00:52:06,962 --> 00:52:11,801 and, um, worked with Charlie and we kind of went through 910 00:52:11,834 --> 00:52:14,837 my routine and just decided to keep it mostly the same 911 00:52:14,871 --> 00:52:17,941 and we amped up a little bit so I'm hoping 912 00:52:17,974 --> 00:52:20,911 that those changes bring it to the next level, um, 913 00:52:20,944 --> 00:52:21,945 but we'll see. 914 00:52:43,768 --> 00:52:46,939 Everything that we do has to be perfect, um, 915 00:52:46,972 --> 00:52:50,142 and we work so hard on these routines and we work so hard on 916 00:52:50,175 --> 00:52:55,447 how our coffee's gonna taste that day and we're exhausted 917 00:52:55,480 --> 00:53:03,480 because we've been traveling and training constantly, um, 918 00:53:03,790 --> 00:53:05,592 and then you have to look good. 919 00:53:05,625 --> 00:53:08,628 Everything needs to be in place, from with you're wearing to how, 920 00:53:08,661 --> 00:53:10,697 how you're gonna present yourself in front of these 921 00:53:10,730 --> 00:53:12,170 judges and in front of the industry. 922 00:53:12,199 --> 00:53:14,534 In the... in the end you want like, you know, 923 00:53:14,567 --> 00:53:16,569 a hundred and five percent version of yourself. 924 00:53:25,479 --> 00:53:28,883 This one, this one is the most comfortable. 925 00:53:34,055 --> 00:53:35,690 Ah Babinski is great. 926 00:53:35,724 --> 00:53:39,194 Um, you know, all the Intelligentsia baristas 927 00:53:39,228 --> 00:53:41,062 are coming to win. 928 00:53:41,097 --> 00:53:43,865 It's a... it's a great crowd of people that seriously know 929 00:53:43,899 --> 00:53:47,136 what they're doing in coffee and so it's anybody's ballgame. 930 00:53:47,169 --> 00:53:48,971 There's no amount of... 931 00:53:49,005 --> 00:53:53,643 there is no amount of reading and practicing that's gonna, 932 00:53:53,676 --> 00:53:55,511 that's gonna change the amount of competition 933 00:53:55,544 --> 00:53:57,180 that I'm gonna be facing today. 934 00:54:00,083 --> 00:54:02,518 So you love coffee so much 935 00:54:02,551 --> 00:54:05,155 and you spend all this time with it 936 00:54:05,188 --> 00:54:07,991 and you, uh, you... you give it these years 937 00:54:08,025 --> 00:54:10,060 that you could be spending doing other things, 938 00:54:10,093 --> 00:54:12,130 uh making more money or, you know, 939 00:54:12,163 --> 00:54:15,066 spending more time on your education or all of these 940 00:54:15,099 --> 00:54:19,604 other things whose careers exist ah only to realize 941 00:54:19,637 --> 00:54:22,540 that it's difficult to make a living at it. 942 00:54:22,573 --> 00:54:24,842 So what do you do? 943 00:54:24,876 --> 00:54:26,878 You become the world's best barista. 944 00:55:15,130 --> 00:55:17,232 ♪ Or anywhere 945 00:55:33,016 --> 00:55:35,018 ♪ Something that you needed? 946 00:55:35,051 --> 00:55:37,320 ♪ That you needed. 947 00:55:37,354 --> 00:55:38,654 Good afternoon. 948 00:55:38,688 --> 00:55:41,091 We need the element of surprise. 949 00:55:41,125 --> 00:55:44,928 In order to open our customers' eyes 950 00:55:44,962 --> 00:55:46,997 to everything that coffee can be. 951 00:55:47,031 --> 00:55:51,068 We need to subvert their expectations of what coffee is. 952 00:55:51,101 --> 00:55:54,671 So instead of a spice aroma, I'm gonna give you a citrus aroma. 953 00:55:54,705 --> 00:55:57,342 Instead of apple, an orange acidity. 954 00:55:57,375 --> 00:56:00,145 Instead of fruit, caramel flavours 955 00:56:00,178 --> 00:56:03,181 and instead of a sweet finish, a spicy finish. 956 00:56:03,214 --> 00:56:06,618 For that spicy aftertaste, I'm just gonna mist each glass 957 00:56:06,651 --> 00:56:10,222 with a ginger syrup so you taste that ginger just at the very end 958 00:56:10,256 --> 00:56:11,390 of the drink. 959 00:56:11,424 --> 00:56:13,658 For that caramel flavour, I'm gonna use a date syrup, 960 00:56:13,691 --> 00:56:16,195 which is made from fruit. 961 00:56:16,228 --> 00:56:19,065 And for that orange acidity, I'm gonna use 962 00:56:19,098 --> 00:56:21,634 a five percent solution of citric acid, 963 00:56:21,667 --> 00:56:24,036 which is the organic acid that gives oranges 964 00:56:24,070 --> 00:56:25,905 their distinctive tartness. 965 00:56:27,207 --> 00:56:31,677 So melon juice is, um, is a more sweeter, more vi... 966 00:56:31,711 --> 00:56:35,115 uh sweeter and milder grapefruit and it's gonna help 967 00:56:35,148 --> 00:56:38,286 bring acidity to this drink but also not overwhelm that acidity 968 00:56:38,319 --> 00:56:40,221 we had in the espresso. 969 00:56:40,254 --> 00:56:43,723 It's gonna help it spread across the palate in a... 970 00:56:43,757 --> 00:56:46,060 This is uh brown sugar simple syrup, 971 00:56:46,094 --> 00:56:49,263 which is perfect for what we want to use it for. 972 00:56:49,297 --> 00:56:51,899 It's light and sweet and it's gonna also resemble 973 00:56:51,933 --> 00:56:56,171 that caramelization process, caramelization of the roast. 974 00:56:56,205 --> 00:56:58,941 Cooled in an ice bath, it's gonna add some body 975 00:56:58,974 --> 00:57:02,311 to this drink but also serve as the main star of the show. 976 00:57:02,344 --> 00:57:05,848 So I've taken two shots of the older harvest 977 00:57:05,881 --> 00:57:10,286 and I mix them with egg white and grade B maple syrup 978 00:57:10,320 --> 00:57:12,956 and we're creating a foam that's gonna be the top layer 979 00:57:12,989 --> 00:57:14,023 of the beverage. 980 00:57:14,057 --> 00:57:18,261 This bottom layer, this is the December harvest 981 00:57:18,294 --> 00:57:21,364 combined with a little bit of reduced grapefruit juice. 982 00:57:21,398 --> 00:57:23,933 The combination of these elements together 983 00:57:23,967 --> 00:57:28,038 create a really balanced drink that continue to tell us the 984 00:57:28,072 --> 00:57:31,809 story of how coffee changes. 985 00:57:31,842 --> 00:57:37,349 I'll try not to burn Scott's hair off. 986 00:57:37,382 --> 00:57:40,185 All right so and hopefully you can smell ah catch a whiff. 987 00:57:40,218 --> 00:57:42,786 I won't blow it at you, that would be weird 988 00:57:42,820 --> 00:57:44,256 but of the burnt sugars. 989 00:57:44,289 --> 00:57:47,993 So that when you drink it I ask that your first sip, 990 00:57:48,026 --> 00:57:53,064 please ah suck that grapefruit garnish down and enjoy 991 00:57:53,098 --> 00:57:56,768 the unique texture that the burnt sugar offers on top. 992 00:57:56,801 --> 00:57:58,471 It's almost like a candy-coated shell. 993 00:57:58,504 --> 00:58:01,908 In coffee obviously we have a small amount of bitterness 994 00:58:01,941 --> 00:58:04,010 to create complexity and interest in the drink 995 00:58:04,043 --> 00:58:05,111 and balance it out. 996 00:58:05,144 --> 00:58:07,780 Because I added the sugar, I have to add a bitters. 997 00:58:07,813 --> 00:58:10,350 You're going to taste the grape-like acidity 998 00:58:10,384 --> 00:58:14,988 now being accentuated by those citrus notes in the bitters. 999 00:58:15,022 --> 00:58:17,824 You're gonna taste that deep, heavy sweetness 1000 00:58:17,858 --> 00:58:20,495 now with the body from the dilution 1001 00:58:20,528 --> 00:58:22,363 turning into almost a chocolate. 1002 00:58:22,397 --> 00:58:25,933 Now this is a very simple drink and I'll tell you that 1003 00:58:25,966 --> 00:58:28,336 I don't think a drink needs to be incredibly difficult 1004 00:58:28,369 --> 00:58:31,272 or complicated to be incredibly delicious. 1005 00:58:31,306 --> 00:58:33,975 Now that far left flavour is a liquefied coffee cheesecake 1006 00:58:34,008 --> 00:58:36,412 that I made from mascarpone, an eighteen-hour cold extraction 1007 00:58:36,445 --> 00:58:39,381 of the Naranjos, a little bit of ground cacao nibs 1008 00:58:39,415 --> 00:58:42,017 and a little bit of raw sugar. 1009 00:58:42,051 --> 00:58:45,154 This drink is comprised of six shots of Naranjos, 1010 00:58:45,187 --> 00:58:47,489 thirty grams of that caramelized tangerine juice, 1011 00:58:47,523 --> 00:58:50,359 twenty-five grams of that red apple reduction 1012 00:58:50,392 --> 00:58:52,395 and twenty grams of that liquefied cheesecake. 1013 00:58:52,429 --> 00:58:55,432 This drink is gonna be warm and you can go ahead 1014 00:58:55,465 --> 00:58:58,335 and take your first drink now. 1015 00:58:58,368 --> 00:59:00,528 And how long have you been with Dallis Brothers? 1016 00:59:00,537 --> 00:59:01,370 Three years now. 1017 00:59:01,371 --> 00:59:02,572 So previous to that? 1018 00:59:02,607 --> 00:59:03,939 Working back home in Australia. 1019 00:59:03,940 --> 00:59:07,378 Was there anyone back home supporting you...? 1020 00:59:11,515 --> 00:59:14,986 And ever if I told you hey, I don't want to win, 1021 00:59:15,019 --> 00:59:18,155 that was me lying to you so that I could beat you, okay? 1022 00:59:18,189 --> 00:59:20,123 'Cause I'm competitive. There's no doubt about it. 1023 00:59:20,124 --> 00:59:21,360 Are you the runner? 1024 00:59:21,393 --> 00:59:22,493 All right guys. We're gonna keep moving, 1025 00:59:22,494 --> 00:59:24,529 bump over here to station number three, 1026 00:59:24,563 --> 00:59:26,931 Mr. Ryan Redden, 1027 00:59:26,964 --> 00:59:30,402 representing Portola Coffee Labs out of Costa Mesa, California. 1028 00:59:30,435 --> 00:59:31,435 Big round of applause. 1029 00:59:32,971 --> 00:59:34,840 Ryan, are you all miked up? 1030 00:59:34,873 --> 00:59:37,009 I am, I think. Can you hear me? 1031 00:59:37,042 --> 00:59:39,178 - I can hear you. - I can hear you. 1032 00:59:39,212 --> 00:59:41,114 Sweet. I'm excited for this one. 1033 00:59:41,147 --> 00:59:45,385 All right Ryan. 1034 00:59:45,418 --> 00:59:48,121 Take a deep breath as they settle in. 1035 00:59:48,154 --> 00:59:51,592 There you are. 1036 00:59:51,625 --> 00:59:56,230 All right. Hello. My name's Ryan. 1037 00:59:56,263 --> 00:59:59,233 I am very, very excited to prepare some coffee for you 1038 00:59:59,266 --> 01:00:00,301 this afternoon. 1039 01:00:00,334 --> 01:00:02,403 The coffee that I'll be preparing for you today, 1040 01:00:02,436 --> 01:00:04,438 porphyrio arera yamulca is a wet processed coffee 1041 01:00:04,472 --> 01:00:10,412 that was sun dried, grown at 1700 meters above sea level 1042 01:00:10,445 --> 01:00:13,415 and comes to us from Ecuador by way of "Café Imports", 1043 01:00:13,448 --> 01:00:19,220 and at ten bags in total, truly this is a micro lot of coffee. 1044 01:00:19,254 --> 01:00:22,291 What I have in front of you are a couple of scent indicators 1045 01:00:22,325 --> 01:00:24,427 for the flavours that we are going to be tasting 1046 01:00:24,460 --> 01:00:28,230 in this wonderful espresso, 1047 01:00:28,264 --> 01:00:31,067 one of which is rose water and rose petal. 1048 01:00:31,100 --> 01:00:34,904 The other is orange and orange syrup. 1049 01:00:34,937 --> 01:00:37,407 Now those things happened to come out of this coffee 1050 01:00:37,441 --> 01:00:38,408 on the cupping table. 1051 01:00:38,442 --> 01:00:39,576 Once it arrived to us, 1052 01:00:39,609 --> 01:00:42,245 we cupped it several different roast levels 1053 01:00:42,279 --> 01:00:45,615 over several different times and this one, 406, 1054 01:00:45,649 --> 01:00:48,586 at just under ten minutes was the one that we decided upon 1055 01:00:48,619 --> 01:00:52,357 because of this wonderful floral ah bouquet that comes to you 1056 01:00:52,390 --> 01:00:55,926 and translates deliciously into the flavours in the cup. 1057 01:00:55,959 --> 01:00:58,096 Please smell from both of those vessels so that 1058 01:00:58,129 --> 01:01:00,965 you can get ready for the flavours that I expect. 1059 01:01:12,644 --> 01:01:15,581 Everybody got a chance to smell from all of these vessels right? 1060 01:01:15,614 --> 01:01:16,816 Wonderful. 1061 01:01:16,850 --> 01:01:19,586 Now what I'm gonna do is combine these together as you go ahead 1062 01:01:19,619 --> 01:01:22,355 and enjoy your espressos. 1063 01:01:22,389 --> 01:01:25,158 As I've combined these flavours into the scent indicator 1064 01:01:25,191 --> 01:01:28,328 in front of you, we're gonna go ahead and combine the flavours 1065 01:01:28,361 --> 01:01:29,963 of this wonderful espresso with milk. 1066 01:01:29,996 --> 01:01:32,700 That is... that is going to involve two very complex elements 1067 01:01:32,733 --> 01:01:35,669 that come together to produce almost yet another 1068 01:01:35,703 --> 01:01:39,140 wonderful flavour element, one of malted grain, 1069 01:01:39,173 --> 01:01:40,974 of sweet cereal that comes out 1070 01:01:41,008 --> 01:01:43,544 and lets the acidities of that wonderful orange 1071 01:01:43,577 --> 01:01:48,382 and the rose petal take a back seat. 1072 01:01:48,416 --> 01:01:50,217 Without further ado, 1073 01:01:50,251 --> 01:01:55,090 I'm gonna go ahead and start these cappuccinos. 1074 01:01:55,123 --> 01:01:56,258 I'll be... whoops. 1075 01:01:56,291 --> 01:01:59,594 So now as I explain to you this, this signature beverage, 1076 01:01:59,628 --> 01:02:02,531 I know that you've been sitting here looking at this thing boil 1077 01:02:02,565 --> 01:02:04,232 and you've been thinking to yourself why. 1078 01:02:04,266 --> 01:02:05,535 It's liquid nitrogen. 1079 01:02:05,568 --> 01:02:08,337 I intend to make an affogato for you as your signature beverage. 1080 01:02:08,371 --> 01:02:11,174 What I'm going to do is I'm going take some of these 1081 01:02:11,207 --> 01:02:13,276 lovely things that we used as a scent indicator, 1082 01:02:13,309 --> 01:02:14,777 as a flavour indicator in these espressos. 1083 01:02:14,778 --> 01:02:17,113 I'm gonna then infuse them with fifty percent cream. 1084 01:02:17,146 --> 01:02:19,015 The total of this is eighty grams. 1085 01:02:19,048 --> 01:02:23,420 I'm gonna go 50/50 with cream, negative 321 degree 1086 01:02:23,454 --> 01:02:25,722 cryogenic liquid to then freeze it into ice cream. 1087 01:02:25,756 --> 01:02:30,527 I'm gonna pre-cool these cups just a little bit 1088 01:02:30,561 --> 01:02:32,362 for your ice cream. 1089 01:02:32,396 --> 01:02:34,666 So now as I prepare your... your ice cream for this, 1090 01:02:34,699 --> 01:02:37,034 I'm gonna talk to you a little bit about 1091 01:02:37,067 --> 01:02:38,427 how I'll have you ah consume this. 1092 01:02:38,436 --> 01:02:41,439 You're gonna go ahead and have a bite of ice cream, 1093 01:02:41,473 --> 01:02:42,539 combine them together, swirl around, 1094 01:02:42,540 --> 01:02:44,042 have it as a beverage. 1095 01:02:44,075 --> 01:02:46,444 What that's gonna do is allow the ice cream 1096 01:02:46,478 --> 01:02:48,647 to become a flavour indicator and an ingredient 1097 01:02:48,681 --> 01:02:49,849 in your signature beverage. 1098 01:02:49,882 --> 01:02:52,551 And that's what's gonna allow that infusion to work its way 1099 01:02:52,585 --> 01:02:55,154 into our cream 1100 01:02:55,187 --> 01:02:57,623 and that's what's gonna give us this really delicious 1101 01:02:57,656 --> 01:03:00,593 flavour profile that we extracted from that espresso 1102 01:03:00,626 --> 01:03:03,697 and use it again in our signature beverage. 1103 01:03:03,730 --> 01:03:07,601 To get people excited about what I do is my favourite part 1104 01:03:07,634 --> 01:03:10,103 so hopefully I've done that for you 1105 01:03:10,136 --> 01:03:14,574 with my visually distracting liquid nitrogen. 1106 01:03:14,608 --> 01:03:15,442 Thank you. 1107 01:03:15,475 --> 01:03:18,579 It has been an honour and my pleasure 1108 01:03:18,613 --> 01:03:21,816 and I appreciate your time. Thank you. 1109 01:03:21,849 --> 01:03:23,116 Ladies and gentlemen, 1110 01:03:23,149 --> 01:03:24,418 Mr. Ryan Redden 1111 01:03:24,452 --> 01:03:28,689 from Portola Coffee Labs, Costa Mesa, California. 1112 01:03:28,723 --> 01:03:29,656 - Thank you. - What's up? 1113 01:03:29,657 --> 01:03:31,492 Going into it, 1114 01:03:31,526 --> 01:03:33,795 very excited about my amazing revelation 1115 01:03:33,829 --> 01:03:35,029 and my changing coffee. 1116 01:03:35,062 --> 01:03:38,165 Coming out of it I was like, holy crap. 1117 01:03:38,200 --> 01:03:39,468 Why'd I do that? 1118 01:03:39,501 --> 01:03:42,170 After his competition everyone rushed his, 1119 01:03:42,204 --> 01:03:44,774 everyone rushed his booth to go get his ice cream. 1120 01:03:44,807 --> 01:03:46,108 There was just like... 1121 01:03:46,141 --> 01:03:47,543 I almost clotheslined that cat... 1122 01:03:47,577 --> 01:03:49,646 like a fifteen person long line at his station 1123 01:03:49,679 --> 01:03:51,714 just trying to get some of his ice cream, 1124 01:03:51,748 --> 01:03:53,616 which was damn good. It taste like Christmas. 1125 01:03:53,650 --> 01:03:58,154 My grandma is like a huge coffee drinker and like she's like 1126 01:03:58,187 --> 01:04:00,223 whenever like when I told her I was, 1127 01:04:00,256 --> 01:04:02,325 I was gonna compete the first time ah, 1128 01:04:02,358 --> 01:04:06,397 she like ran to her bedroom and pulled out pictures ah 1129 01:04:06,430 --> 01:04:10,134 of me with coffee in my bottle, um, which is, you know, 1130 01:04:10,167 --> 01:04:13,537 now that I look back on it like probably not like 1131 01:04:13,571 --> 01:04:15,806 the best parenting decision that somebody could have made 1132 01:04:15,807 --> 01:04:20,645 but ah it was almost ah, it was almost a manifest destiny 1133 01:04:20,679 --> 01:04:23,147 at that point in time. 1134 01:04:23,181 --> 01:04:24,516 Whoa! Come over here. 1135 01:04:24,549 --> 01:04:27,252 It's like a science lab, man. Wow! 1136 01:04:27,285 --> 01:04:29,187 The mad scientist is waiting to be ready. 1137 01:04:29,220 --> 01:04:30,890 I salute you and I wish you well. 1138 01:04:30,923 --> 01:04:34,560 Everybody, Truman Severson from Portola Coffee Labs, 1139 01:04:34,594 --> 01:04:36,696 Costa Mesa, California. 1140 01:04:36,729 --> 01:04:38,564 How are we doing? 1141 01:04:40,866 --> 01:04:44,805 I, I started working in coffee at Starbucks about six years ago 1142 01:04:44,838 --> 01:04:48,374 and there was a point in time when we had just gotten 1143 01:04:48,407 --> 01:04:51,243 new espresso machines and my boss came in one morning 1144 01:04:51,277 --> 01:04:54,681 and she pulled herself an espresso, 1145 01:04:54,715 --> 01:04:56,350 which effectively meant hitting a button, 1146 01:04:56,383 --> 01:04:59,721 and then as she was drinking it out of her paper cup 1147 01:04:59,754 --> 01:05:03,190 she exclaimed, oh this is the best thing I've ever had. 1148 01:05:03,223 --> 01:05:06,628 I can't believe we ever served our customers anything else, 1149 01:05:06,661 --> 01:05:10,898 to which I verbally responded espresso cannot taste good 1150 01:05:10,932 --> 01:05:13,869 and that... that sort of caught me off-guard 'cause I was like, 1151 01:05:13,902 --> 01:05:15,570 wait, hold on now, Truman, 1152 01:05:15,603 --> 01:05:17,773 espresso's been around for a little bit longer than 1153 01:05:17,806 --> 01:05:19,708 sugar-free hazelnut syrup has 1154 01:05:19,742 --> 01:05:22,745 so maybe there's something to this whole coffee thing. 1155 01:05:26,815 --> 01:05:29,685 My work as a barista intrinsically hangs on the work 1156 01:05:29,719 --> 01:05:33,556 of an agronomist and a farmer and a harvester and a processor 1157 01:05:33,590 --> 01:05:36,593 and a mill worker and an importer and a roaster 1158 01:05:36,626 --> 01:05:37,627 all before me. 1159 01:05:43,466 --> 01:05:45,335 A few months back I had the idea. 1160 01:05:45,368 --> 01:05:47,772 My thought was I wonder if we could distill coffee 1161 01:05:47,805 --> 01:05:48,905 and then have a hyper concentrated, 1162 01:05:48,906 --> 01:05:50,741 much like when you're distilling a spirit, 1163 01:05:50,775 --> 01:05:51,976 which got me thinking, 1164 01:05:52,009 --> 01:05:54,845 okay I wonder if I can distill off everything that makes coffee 1165 01:05:54,879 --> 01:05:55,880 taste like coffee. 1166 01:06:02,386 --> 01:06:04,990 So what that looks like for you is a coffee 1167 01:06:05,023 --> 01:06:08,360 with a really articulate orange peel acidity 1168 01:06:08,393 --> 01:06:10,929 and then a sweetness that is reminiscent 1169 01:06:10,963 --> 01:06:13,966 of stewed strawberries and cascara. 1170 01:06:14,000 --> 01:06:19,806 The Truman Severson work ethic, ah a beautiful example of 1171 01:06:19,839 --> 01:06:24,377 somebody going, you know, as far as he needed to in order to get 1172 01:06:24,410 --> 01:06:28,715 the education he was looking for to be a coffee professional, 1173 01:06:28,748 --> 01:06:29,817 to stay in coffee. 1174 01:06:29,850 --> 01:06:31,484 I think it's a Picasso quote. 1175 01:06:31,517 --> 01:06:36,857 He says uh, good artists borrow, great artists steal. 1176 01:06:36,890 --> 01:06:39,660 And the thing is is we're not the only people doing it 1177 01:06:39,693 --> 01:06:41,996 and everybody's like oh how did you come up with this 1178 01:06:42,030 --> 01:06:44,531 and it's always so frustrating to me because, you know, 1179 01:06:44,565 --> 01:06:46,432 there's this... there's an Einstein quote that says ah, 1180 01:06:46,433 --> 01:06:48,803 true creativity is knowing how to hide your resources well. 1181 01:06:48,837 --> 01:06:52,006 I definitely find that ah a lot of the things that I do 1182 01:06:52,040 --> 01:06:53,142 are total theft. 1183 01:06:53,175 --> 01:06:57,378 Really we're just, we're just thieves where we're ah 1184 01:06:57,412 --> 01:07:00,381 we're just thieves stealing, stealing the best ideas 1185 01:07:00,415 --> 01:07:02,585 from other people in the coffee industry, 1186 01:07:02,618 --> 01:07:04,920 other people in every other industry 1187 01:07:04,954 --> 01:07:07,423 that we can pretend to make relate to ours. 1188 01:07:07,456 --> 01:07:08,424 We'll do it. 1189 01:07:08,457 --> 01:07:09,892 We'll do it in a heartbeat. 1190 01:07:09,925 --> 01:07:11,094 Some people who are 1191 01:07:11,128 --> 01:07:13,797 perfectionists will just lose their minds working in coffee 1192 01:07:13,830 --> 01:07:16,900 because no two espressos will be the same or... or whatever. 1193 01:07:16,933 --> 01:07:18,502 They just can't control everything. 1194 01:07:18,535 --> 01:07:20,036 Like all of that amount of effort, 1195 01:07:20,070 --> 01:07:22,839 I mean impressive that that's what they were going through 1196 01:07:22,873 --> 01:07:26,676 but it just, I was like damn, you know what I mean? 1197 01:07:26,710 --> 01:07:27,945 It's impressive but man, 1198 01:07:27,979 --> 01:07:30,948 don't you want to go out and see a movie instead? 1199 01:07:30,982 --> 01:07:33,918 Or don't you want to go and like, um, you know, 1200 01:07:33,951 --> 01:07:35,887 go out to eat or some. 1201 01:07:35,920 --> 01:07:40,892 Just it, for me, it... it... it spoke to the... the obsessed 1202 01:07:40,925 --> 01:07:42,127 sort of nature to-of it. 1203 01:07:42,161 --> 01:07:47,465 If 1.25% of the beverage is made up of dissolved coffee solids, 1204 01:07:47,498 --> 01:07:51,904 then the other 98.75% of the beverage is made up of water. 1205 01:07:51,937 --> 01:07:54,473 When you're talking about Truman's idiosyncrasies 1206 01:07:54,506 --> 01:07:59,611 I think it, his attention to detail in coffee translates 1207 01:07:59,645 --> 01:08:03,483 into other parts of his life because when you have a craft 1208 01:08:03,516 --> 01:08:08,621 that you're perfecting and you get every detail down 1209 01:08:08,655 --> 01:08:10,456 and pick apart every single detail, 1210 01:08:10,490 --> 01:08:13,894 you start to do that in other aspects of you life. 1211 01:08:13,928 --> 01:08:15,229 You can't relax. 1212 01:08:15,262 --> 01:08:18,499 This is that zone that I was talking about. 1213 01:08:18,532 --> 01:08:21,802 18 to 22 and 1.5 to 1 or 1.15 to 1.35. 1214 01:08:21,836 --> 01:08:24,839 I'm gonna go over and do a refraction of this 1215 01:08:24,872 --> 01:08:27,142 and then we'll see exactly where this particular coffee 1216 01:08:27,175 --> 01:08:28,944 we just brewed lines up. 1217 01:09:06,650 --> 01:09:07,985 To me, success would be 1218 01:09:08,018 --> 01:09:09,187 being a good husband, 1219 01:09:09,220 --> 01:09:15,059 one day being a good dad, being a good person, 1220 01:09:15,093 --> 01:09:18,830 making more positive impacts than negative impacts. 1221 01:09:18,863 --> 01:09:22,000 I think if I were to be an incredibly successful 1222 01:09:22,033 --> 01:09:25,803 coffee person to the detriment of my family, 1223 01:09:25,837 --> 01:09:27,537 I wouldn't... I wouldn't count that as success. 1224 01:09:27,538 --> 01:09:29,742 If I owned a coffee shop that, you know, 1225 01:09:29,775 --> 01:09:33,045 made millions and... and was the coolest, hippest, 1226 01:09:33,078 --> 01:09:36,548 most progressive ah storefront on the face of planet earth 1227 01:09:36,582 --> 01:09:40,552 and... and I had a bad relationship with my wife or my kids, um, 1228 01:09:40,586 --> 01:09:42,688 I would not count that as successful. 1229 01:09:42,721 --> 01:09:43,924 All right guys. 1230 01:09:43,957 --> 01:09:46,092 Making our way over to station number one. 1231 01:09:46,126 --> 01:09:49,062 It looks like our judges are coming out. 1232 01:09:49,095 --> 01:09:51,097 It's my privilege to introduce to you 1233 01:09:51,131 --> 01:09:54,101 from Intelligentsia Coffee, out of Chicago, Illinois, 1234 01:09:54,135 --> 01:09:55,769 Mr. Charlie Habegger. 1235 01:09:55,802 --> 01:09:57,570 Microphone? Oh. 1236 01:09:57,604 --> 01:09:59,140 And we're good. 1237 01:09:59,173 --> 01:10:01,909 Um, are you guys set? 1238 01:10:01,943 --> 01:10:02,944 Okay. 1239 01:10:10,085 --> 01:10:11,786 Okay. Hi everyone. 1240 01:10:11,819 --> 01:10:14,990 Um so at the risk of sounding uh a little bit juvenile, um, 1241 01:10:15,023 --> 01:10:18,093 I want to... I want to talk about some experiences that I've had. 1242 01:10:18,126 --> 01:10:22,064 It's happened to me a few times in my life where I pick up some 1243 01:10:22,097 --> 01:10:25,001 living thing and this could be like a raspberry or a bug 1244 01:10:25,034 --> 01:10:28,104 or a leaf or it's even happened to me with the palm 1245 01:10:28,137 --> 01:10:30,807 of my own hand and every time this happens to me, 1246 01:10:30,840 --> 01:10:33,543 I find that the closer I look there's always this moment 1247 01:10:33,576 --> 01:10:35,278 where I realize that it's actually not just 1248 01:10:35,312 --> 01:10:37,247 a single thing, that there's all this complexity 1249 01:10:37,281 --> 01:10:39,249 and variety underneath that I never noticed before 1250 01:10:39,283 --> 01:10:42,987 because no biological thing is monolithic. 1251 01:10:43,020 --> 01:10:45,756 Anything that's biological is really a complex series 1252 01:10:45,789 --> 01:10:48,659 of systems that are separate but they work together to make 1253 01:10:48,692 --> 01:10:49,926 something that makes sense, right? 1254 01:10:49,927 --> 01:10:51,829 So I also work with coffee a lot 1255 01:10:51,862 --> 01:10:54,065 and I have this experience a lot with coffee 1256 01:10:54,099 --> 01:10:56,767 because coffee to me is a lot like a living thing. 1257 01:10:56,800 --> 01:10:58,970 Where the closer I look at a particular coffee, 1258 01:10:59,004 --> 01:11:00,205 the more I really see. 1259 01:11:00,238 --> 01:11:03,041 I want you guys to imagine that all of the different items 1260 01:11:03,074 --> 01:11:04,976 you see in this bowl represent flavours 1261 01:11:05,010 --> 01:11:07,846 that you might encounter if you were to cup multiple lots 1262 01:11:07,879 --> 01:11:10,116 of coffee from within a very small production region. 1263 01:11:10,149 --> 01:11:13,685 There are buyers, roasters, importers, exporters, whomever, 1264 01:11:13,719 --> 01:11:17,857 can do this and literally build a coffee lot for lot 1265 01:11:17,890 --> 01:11:21,093 using just the items that are of the highest quality. 1266 01:11:21,127 --> 01:11:24,231 So the coffee that I'm gonna serve was created 1267 01:11:24,264 --> 01:11:26,867 exactly this way and it tastes a lot like 1268 01:11:26,900 --> 01:11:29,202 what you see in the glass, blackberry aromatics. 1269 01:11:29,236 --> 01:11:31,338 I've used some lemon and some white chocolate 1270 01:11:31,371 --> 01:11:33,607 to evoke a kind of citrus curd. 1271 01:11:33,640 --> 01:11:36,210 Vanilla bean and then a really clean crisp finish 1272 01:11:36,244 --> 01:11:38,078 that reminds me a lot of basil. 1273 01:11:38,112 --> 01:11:40,680 So make yourselves comfortable. I'll be right back. 1274 01:11:40,714 --> 01:11:42,649 I found myself having a craft for, 1275 01:11:42,682 --> 01:11:44,952 like a real craft for the first time 1276 01:11:44,986 --> 01:11:47,855 and I didn't realize how much I needed one in my life 1277 01:11:47,889 --> 01:11:49,891 until I had one. 1278 01:11:49,924 --> 01:11:54,329 And I would have customers come up to me 1279 01:11:54,363 --> 01:11:57,765 and say things like we just, 1280 01:11:57,798 --> 01:11:59,467 we love watching your hands, you know? 1281 01:11:59,500 --> 01:12:01,635 Or something, something really creepy like that and 1282 01:12:01,669 --> 01:12:04,405 but then you realize it's like well you're really working 1283 01:12:04,438 --> 01:12:06,517 with this machine and it's like you can get to a point 1284 01:12:06,541 --> 01:12:09,079 where it really does feel like an extension of you 1285 01:12:09,112 --> 01:12:11,114 and it's kind of beautiful. 1286 01:12:18,655 --> 01:12:21,959 If you can pull a particular coffee differently 1287 01:12:21,993 --> 01:12:24,829 to get it to express well in different drinks, 1288 01:12:24,862 --> 01:12:27,031 that to me is a really successful coffee. 1289 01:12:27,064 --> 01:12:30,935 Um, these cappuccinos are a lot simpler than the espresso, 1290 01:12:30,968 --> 01:12:34,739 ah mostly vanilla custard and also lemon cookie. 1291 01:12:34,772 --> 01:12:37,910 And Michelle, I'm just going to clean yours up quickly. 1292 01:12:39,943 --> 01:12:42,047 There you are. You're welcome, guys. 1293 01:12:42,080 --> 01:12:44,483 Same vessels for your spoons. 1294 01:12:49,822 --> 01:12:52,558 I sort of uncovered these bowls in front of each 1295 01:12:52,591 --> 01:12:56,461 of the sensory judges and in the bowls was this massive bouquet 1296 01:12:56,495 --> 01:12:59,566 of both delicious and repulsive looking ingredients. 1297 01:12:59,599 --> 01:13:01,501 So some of them were dried mushrooms. 1298 01:13:01,534 --> 01:13:02,969 Some of them were, you know, 1299 01:13:03,002 --> 01:13:05,072 fresh like hunks of white chocolate. 1300 01:13:05,105 --> 01:13:07,074 I had lime wedges, vanilla beans, 1301 01:13:07,107 --> 01:13:08,909 but also some green coffee. 1302 01:13:08,943 --> 01:13:10,978 I had rocks. 1303 01:13:11,011 --> 01:13:12,613 Other like dried peppers. 1304 01:13:12,646 --> 01:13:14,114 I had peanuts still in their shell, 1305 01:13:14,148 --> 01:13:16,750 things like that you just look at and it's like 1306 01:13:16,784 --> 01:13:18,518 there's nothing appetizing about them, you know? 1307 01:13:18,519 --> 01:13:21,056 They just evoke salt or astringency or like funk 1308 01:13:21,089 --> 01:13:24,491 or anything like that but spliced with all these good ones 1309 01:13:24,525 --> 01:13:28,530 it, attempting to be just a really simple visual metaphor 1310 01:13:28,563 --> 01:13:31,399 for the fact that coffee sourcing is difficult. 1311 01:13:36,471 --> 01:13:37,974 Okay. This is my favourite part. 1312 01:13:38,007 --> 01:13:41,544 Final course, ah so what you have in front of you is I think 1313 01:13:41,577 --> 01:13:43,178 a pretty ah intimidating variety of flavours. 1314 01:13:43,179 --> 01:13:44,947 Some of them look immediately delicious. 1315 01:13:44,981 --> 01:13:45,914 Others, maybe not so much. 1316 01:13:45,915 --> 01:13:48,451 So I'm gonna start by taking a vanilla bean. 1317 01:13:48,484 --> 01:13:49,485 Thanks Scott. 1318 01:13:54,091 --> 01:13:55,959 And I'm gonna add it to some water 1319 01:13:55,993 --> 01:13:57,728 that I've had simmering behind me. 1320 01:13:57,761 --> 01:14:00,998 Next, what I did was I took a few blackberries 1321 01:14:01,031 --> 01:14:04,068 and a little bit of basil and I combined them 1322 01:14:04,102 --> 01:14:07,038 and I made a jam because I wanted a little more viscosity 1323 01:14:07,071 --> 01:14:10,008 in the espresso than there was before and what I'm gonna do 1324 01:14:10,041 --> 01:14:15,880 is add ten grams of the jam to each of your glasses. 1325 01:14:21,220 --> 01:14:23,722 That part took probably thirty different tries for me 1326 01:14:23,756 --> 01:14:25,357 to get the jam just right. 1327 01:14:25,391 --> 01:14:29,061 On top of these, I'm gonna pull shots of the San Augustine and I'll be right back. 1328 01:14:43,276 --> 01:14:45,946 So the final ingredient here is going to be... 1329 01:14:45,979 --> 01:14:48,048 oh you also have the lime. The lime. 1330 01:14:48,082 --> 01:14:49,916 Ah this is a difficult ingredient 'cause 1331 01:14:49,951 --> 01:14:52,552 it can overwhelm but I find that in the right amount 1332 01:14:52,585 --> 01:14:54,521 it adds exactly the clarity that I want. 1333 01:14:54,554 --> 01:14:56,557 So that's gonna be the final ingredient. 1334 01:15:00,262 --> 01:15:01,963 So each glass gets a whisk. 1335 01:15:01,996 --> 01:15:04,799 There's always gonna be some jam at the bottom of these 1336 01:15:04,832 --> 01:15:07,135 so they will get sweeter as you drink them 1337 01:15:07,169 --> 01:15:12,074 um, and to each glass I'm going to add ten grams 1338 01:15:12,107 --> 01:15:13,942 of the vanilla infusion. 1339 01:15:23,686 --> 01:15:27,991 And then each glass gets three drops of lime. 1340 01:15:28,024 --> 01:15:32,829 So when you get this, stir it like an espresso 1341 01:15:32,862 --> 01:15:34,597 and then just kick it back. 1342 01:15:34,630 --> 01:15:37,034 I wanted the signature drink to be simple because 1343 01:15:37,067 --> 01:15:40,838 coffee is a complex thing but we should allow it to be simple. 1344 01:15:40,871 --> 01:15:42,740 So thanks very much, guys. Time. 1345 01:15:42,773 --> 01:15:44,108 Charlie Habegger, 1346 01:15:44,141 --> 01:15:47,077 Intelligentsia Coffee, Chicago, Illinois. 1347 01:15:52,150 --> 01:15:55,587 Competition is it's... it's a sport. 1348 01:15:55,620 --> 01:15:59,991 I mean, your performance is a sport and if you, 1349 01:16:00,025 --> 01:16:03,028 you have a good day and you perform well then... then you, 1350 01:16:03,062 --> 01:16:04,163 you score well, you know? 1351 01:16:04,196 --> 01:16:06,999 And if you have a bad day and you don't perform well 1352 01:16:07,033 --> 01:16:09,135 or if you miss a certain box, you know, 1353 01:16:09,168 --> 01:16:11,270 or if you miss the clock or something, 1354 01:16:11,303 --> 01:16:12,671 then that changes everything. 1355 01:16:12,705 --> 01:16:15,242 And I was fortunate enough to, 1356 01:16:15,275 --> 01:16:17,344 to be the emcee for the southwest regional 1357 01:16:17,377 --> 01:16:21,048 barista competition and I was able and fortunate enough 1358 01:16:21,081 --> 01:16:24,818 to see my friend, Eden-Marie, win. 1359 01:16:24,851 --> 01:16:27,087 This is our southwest regional champion 1360 01:16:27,120 --> 01:16:30,724 and I'm a California boy so this makes me really proud. 1361 01:16:30,757 --> 01:16:32,160 Yeah. 1362 01:16:32,193 --> 01:16:34,996 All right so the start button is the same start button 1363 01:16:35,029 --> 01:16:36,064 it was yesterday, girl. 1364 01:16:36,097 --> 01:16:37,398 You're fifteen minutes away. 1365 01:16:37,432 --> 01:16:40,334 Choose your, choose your timing and I wish you luck. 1366 01:16:40,368 --> 01:16:41,302 I'll see you soon. 1367 01:16:41,335 --> 01:16:45,973 All right. Let's do it. 1368 01:16:46,007 --> 01:16:47,276 All right. 1369 01:16:47,309 --> 01:16:49,143 I wish I could remember more about the first time 1370 01:16:49,144 --> 01:16:50,913 I ever tried coffee. 1371 01:16:50,946 --> 01:16:53,382 Looking back, I know I was pretty young. 1372 01:16:53,415 --> 01:16:56,652 I know it was a very intense experience 1373 01:16:56,685 --> 01:16:58,765 and probably not the most pleasurable of experiences, 1374 01:16:58,787 --> 01:17:01,690 which is funny because now look what I do every day. 1375 01:17:01,723 --> 01:17:05,295 I drink coffee all the time and when I first try a new coffee 1376 01:17:05,328 --> 01:17:07,764 I brew it up and I immediately start identifying 1377 01:17:07,797 --> 01:17:11,701 all these intricate and intense flavours that I'm tasting. 1378 01:17:11,734 --> 01:17:14,938 So when I take that coffee that I just tried 1379 01:17:14,971 --> 01:17:17,040 and I go to dial it in as espresso 1380 01:17:17,073 --> 01:17:20,177 do I get to choose one or two of those flavours that I tasted 1381 01:17:20,211 --> 01:17:23,180 and dial in for that and get rid of all the rest? 1382 01:17:23,214 --> 01:17:24,348 No. 1383 01:17:24,381 --> 01:17:26,851 I believe a coffee's innate characteristics are always 1384 01:17:26,884 --> 01:17:29,354 going to be present no matter how you brew it. 1385 01:17:29,387 --> 01:17:31,789 The levels of intensity of those flavours, 1386 01:17:31,822 --> 01:17:33,058 that's what's gonna change. 1387 01:17:33,091 --> 01:17:36,727 The flavour profiles that you're gonna be getting are ripe peach, 1388 01:17:36,760 --> 01:17:39,896 brown sugar and a grapefruit acidity. 1389 01:17:39,930 --> 01:17:42,033 While you guys enjoy a sip or two of this coffee, 1390 01:17:42,066 --> 01:17:43,968 I'm gonna go ahead and pull some espresso 1391 01:17:44,001 --> 01:17:46,605 so we can see what gets turned up and what gets turned down. 1392 01:17:46,638 --> 01:17:50,609 Part of my um maniacal thing as a competitor is 1393 01:17:50,643 --> 01:17:55,613 I love breaking down their judge façade because I was a judge 1394 01:17:55,646 --> 01:17:57,492 and I know what it's like to like sit there and smile 1395 01:17:57,516 --> 01:18:00,519 and be ready to served things and you, you are caught unaware 1396 01:18:00,552 --> 01:18:02,055 when a competitor asks you a question 1397 01:18:02,088 --> 01:18:04,024 or genuinely looks at you and says how are you, 1398 01:18:04,058 --> 01:18:05,358 how are you doing today? 1399 01:18:05,459 --> 01:18:08,261 Um and you have to respond as a judge. 1400 01:18:08,295 --> 01:18:10,530 So they can say little things in return. 1401 01:18:10,564 --> 01:18:13,500 Um same thing, I could be up there making a cappuccino 1402 01:18:13,533 --> 01:18:16,069 and I'm ranting about varietals of coffee plants 1403 01:18:16,102 --> 01:18:18,473 and roast profiles but then as I serve it 1404 01:18:18,506 --> 01:18:21,107 you make a little eye contact and you say enjoy. 1405 01:18:21,142 --> 01:18:22,276 Have a good one. 1406 01:18:22,310 --> 01:18:26,047 Um and those little things are tools to actually enrich 1407 01:18:26,080 --> 01:18:28,549 the experience for the judge and make it real 1408 01:18:28,583 --> 01:18:30,786 so that you're not just yelling facts at them. 1409 01:18:30,819 --> 01:18:32,788 Here you go, Marcus. 1410 01:18:32,821 --> 01:18:37,326 So as we all know, espresso is not a homogenous mixture. 1411 01:18:37,359 --> 01:18:38,593 It's a suspension. There's different layers. 1412 01:18:38,594 --> 01:18:41,563 So we're gonna take advantage of that and we're not gonna stir. 1413 01:18:41,597 --> 01:18:43,800 The first sip we're getting that lighter, airier oils 1414 01:18:43,833 --> 01:18:45,033 and gasses at the top. 1415 01:18:45,067 --> 01:18:47,704 That's where we're gonna see our grapefruit note coming out. 1416 01:18:47,737 --> 01:18:51,574 So go ahead and take a sip of just the top of your espresso. 1417 01:18:51,608 --> 01:18:54,344 The second sip we're gonna stir thoroughly before we go. 1418 01:18:54,377 --> 01:18:57,514 Take your spoons and stir, stir, stir. 1419 01:18:57,547 --> 01:18:59,717 It's gonna be a heavier, syrupy body and that's where 1420 01:18:59,750 --> 01:19:01,652 we're gonna be noticing our ripe peach notes. 1421 01:19:01,685 --> 01:19:03,587 So go ahead and take your second sip. 1422 01:19:03,621 --> 01:19:05,756 Our last sip is always my favourite for espresso 1423 01:19:05,789 --> 01:19:07,758 'cause that's where it gets really, really sweet. 1424 01:19:07,791 --> 01:19:11,796 I'd like you to enjoy that really nice brown sugar finish. 1425 01:19:20,839 --> 01:19:23,108 These cappuccinos, we're gonna see some really nice 1426 01:19:23,141 --> 01:19:25,577 ah baked peach cobbler notes, 1427 01:19:25,610 --> 01:19:28,313 little bit of lemon zest. 1428 01:19:28,346 --> 01:19:31,116 But what I wanted to do is I wanted to play with 1429 01:19:31,149 --> 01:19:32,617 the three concepts that we did illustrate, 1430 01:19:32,618 --> 01:19:34,686 using only the innate characteristics that we've had. 1431 01:19:34,687 --> 01:19:35,887 I'm not gonna add anything else 1432 01:19:35,888 --> 01:19:37,790 that I didn't see already in the coffee. 1433 01:19:37,823 --> 01:19:41,327 So our coffee was peaches, brown sugar, grapefruit. 1434 01:19:41,360 --> 01:19:42,729 Our concepts that we've seen? 1435 01:19:42,763 --> 01:19:45,364 Articulation of flavours from that brewed coffee, 1436 01:19:45,398 --> 01:19:47,634 approachability of flavours from our cappuccinos 1437 01:19:47,668 --> 01:19:51,670 and intensity from that espresso, so start with intense. 1438 01:19:51,703 --> 01:19:53,483 What I want to do is level the playing field with the flavours, 1439 01:19:53,507 --> 01:19:55,542 bring them all on up to the top. 1440 01:19:55,576 --> 01:19:58,412 The brown sugar was probably the lowest out of the bunch 1441 01:19:58,445 --> 01:19:59,647 when we tasting our espresso. 1442 01:20:00,481 --> 01:20:02,459 So what we're gonna do is I'm gonna add a little bit of a nice 1443 01:20:02,483 --> 01:20:03,919 turbinado simple syrup that I made, 1444 01:20:03,952 --> 01:20:06,855 just five grams to the bottom of our glass to sweeten it up. 1445 01:20:06,889 --> 01:20:08,524 Instead of adding any grapefruit juice, 1446 01:20:08,557 --> 01:20:10,536 I'm just gonna be using the outside of the grapefruit 1447 01:20:10,560 --> 01:20:11,600 to get some of those oils. 1448 01:20:11,627 --> 01:20:12,873 Grapefruit juice is a little bitter. 1449 01:20:12,897 --> 01:20:14,564 We don't need that astringency in there. 1450 01:20:14,597 --> 01:20:16,534 So just a little bit of the citrus. 1451 01:20:16,567 --> 01:20:20,836 So please take in the nose and enjoy some of the oils 1452 01:20:20,870 --> 01:20:22,405 and the strength and then hold off 1453 01:20:22,438 --> 01:20:25,374 and wait for some further instructions for your drink. 1454 01:20:25,409 --> 01:20:27,210 So how do I make it approachable 1455 01:20:27,243 --> 01:20:29,045 without adding more flavours to it? 1456 01:20:29,078 --> 01:20:30,280 Water. 1457 01:20:30,314 --> 01:20:32,349 I'm gonna be serving you guys fifteen grams 1458 01:20:32,382 --> 01:20:35,419 of pre-weighed out water that I have on these silver pitchers. 1459 01:20:35,452 --> 01:20:37,988 Please add the pitchers in its entirety to your drink 1460 01:20:38,021 --> 01:20:39,823 and then enjoy several more sips, 1461 01:20:39,856 --> 01:20:41,825 all of a sudden seeing approachable flavours, 1462 01:20:41,858 --> 01:20:45,028 intense flavours and articulation. 1463 01:20:45,062 --> 01:20:47,131 Thank you guys so much. Time. 1464 01:20:47,165 --> 01:20:48,333 All right. 1465 01:20:48,366 --> 01:20:51,035 Ladies and gentlemen, put your hands together for Eden-Marie 1466 01:20:51,069 --> 01:20:55,373 of Intelligentsia Coffee, Los Angeles, California. 1467 01:20:55,407 --> 01:20:57,409 You know, you look like you're dancing. 1468 01:20:57,443 --> 01:20:59,143 You're having a good mood. 1469 01:20:59,178 --> 01:21:02,281 You know, you're... it's... it's a pixie flying around here 1470 01:21:02,314 --> 01:21:04,883 dropping little, little fairy dusts of espresso 1471 01:21:04,917 --> 01:21:06,185 on the judges' foreheads. 1472 01:21:06,218 --> 01:21:07,518 Espresso for you. Espresso for you. 1473 01:21:07,519 --> 01:21:09,188 What do you think of this? 1474 01:21:09,221 --> 01:21:12,258 - Was it fun for you today? - It was so much fun, yeah. 1475 01:21:12,292 --> 01:21:14,994 I've competed in enough top sixes 1476 01:21:15,027 --> 01:21:18,331 and I've... I've competed enough in general that 1477 01:21:18,365 --> 01:21:21,101 I don't get too carried away with it, you know? 1478 01:21:21,134 --> 01:21:24,070 And I've... I've... I've gone out the night before 1479 01:21:24,104 --> 01:21:26,006 and got like totally plastered 1480 01:21:26,039 --> 01:21:29,042 and competed the next day hungover and I've, um, you know, 1481 01:21:29,075 --> 01:21:32,380 tried to get ten hours of sleep and it doesn't really matter. 1482 01:21:32,413 --> 01:21:35,516 I ended up that night having ah a really nice sort of 1483 01:21:35,549 --> 01:21:41,188 laid back night with ah Percy and another friend in Boston 1484 01:21:41,222 --> 01:21:45,127 and just sat around, had a drink, talked, you know, 1485 01:21:45,160 --> 01:21:47,329 took a bath. 1486 01:21:47,362 --> 01:21:51,533 He gets like super tightly wound leading into these things. 1487 01:21:51,566 --> 01:21:53,502 This is, uh, he gets really stressed out 1488 01:21:53,536 --> 01:21:55,438 and he does a lot of run-throughs. 1489 01:21:55,471 --> 01:21:58,374 He has a totally different, uh, sort of approach 1490 01:21:58,408 --> 01:22:00,443 than I do or I did, you know? 1491 01:22:00,476 --> 01:22:02,478 I'm... I was like once my routine was set 1492 01:22:02,512 --> 01:22:04,414 and I got like a few run-throughs, 1493 01:22:04,447 --> 01:22:08,918 I would not do it for a few days before competing and, you know, 1494 01:22:08,951 --> 01:22:11,388 he's been like up till the wee hours 1495 01:22:11,422 --> 01:22:14,090 like just doing run-throughs and stressing out. 1496 01:22:14,123 --> 01:22:16,293 I had nothing ready on the cart. 1497 01:22:16,327 --> 01:22:17,567 We were running back and forth. 1498 01:22:17,594 --> 01:22:18,796 We ran to the fridge. 1499 01:22:18,829 --> 01:22:22,366 We left stuff in the back so we had to run backstage and, um, 1500 01:22:22,399 --> 01:22:26,904 and then on the way out we literally uh the cart hit a bump 1501 01:22:26,937 --> 01:22:30,542 and the milk fell over and the milk fell on top of all the cups 1502 01:22:30,575 --> 01:22:33,445 and towards the end like five minutes left in the dial-in, 1503 01:22:33,478 --> 01:22:37,449 the grinder just decided to... I don't know what happened. 1504 01:22:37,482 --> 01:22:42,455 It just started grinding very coarse and we went to like 1505 01:22:42,488 --> 01:22:44,623 the finest setting and it wasn't doing anything. 1506 01:22:44,657 --> 01:22:47,026 So the shots were just running really fast 1507 01:22:47,059 --> 01:22:51,297 and we literally had the last three minutes just frantically 1508 01:22:51,330 --> 01:22:53,466 trying to figure out what was gonna happen 1509 01:22:53,500 --> 01:22:54,701 and we ran out of time. 1510 01:22:54,735 --> 01:22:57,604 You know, like once they say like your practice time is done, 1511 01:22:57,637 --> 01:22:58,971 you're done. 1512 01:22:59,004 --> 01:23:01,474 All right ladies and gentlemen, Charles Babinski, G&B Coffee. 1513 01:23:01,475 --> 01:23:03,543 All right. 1514 01:23:03,577 --> 01:23:05,345 Um are all of y'all ready? 1515 01:23:05,379 --> 01:23:08,549 All right. Let's do this. 1516 01:23:08,583 --> 01:23:12,453 Hi. So the definition of espresso is thirty millimeters 1517 01:23:12,487 --> 01:23:16,557 of rich concentrated coffee extracted at high pressure. 1518 01:23:16,591 --> 01:23:17,992 Now I personally prefer ah 1519 01:23:18,025 --> 01:23:20,161 a different definition of espresso, 1520 01:23:20,194 --> 01:23:22,530 that espresso is anything lovely 1521 01:23:22,564 --> 01:23:25,032 that comes out of that machine over there. 1522 01:23:25,066 --> 01:23:26,435 Now with the first definition, 1523 01:23:26,468 --> 01:23:31,407 there's very specific expectations about preparation 1524 01:23:31,440 --> 01:23:34,510 and specific expectations of flavour. 1525 01:23:34,543 --> 01:23:38,147 But when you expand the idea of what espresso is, 1526 01:23:38,180 --> 01:23:41,484 you expand the possibilities of what you can do 1527 01:23:41,518 --> 01:23:44,521 with great coffee, how you can serve it, 1528 01:23:44,554 --> 01:23:46,156 who you can serve it to. 1529 01:23:46,189 --> 01:23:48,358 Now this is espresso as I've always known it. 1530 01:23:48,391 --> 01:23:51,027 It's big, intense flavours bursting out. 1531 01:23:51,060 --> 01:23:52,528 Are the acidity and sweetness balanced? 1532 01:23:52,529 --> 01:23:53,531 No, not at all. 1533 01:23:53,564 --> 01:23:55,566 But that's what the milk's for 1534 01:23:55,599 --> 01:23:59,336 and in milk that blackberry becomes raisin, brown sugar 1535 01:23:59,370 --> 01:24:01,238 and today salted caramel. 1536 01:24:01,272 --> 01:24:03,274 But here, let me show ya. 1537 01:24:38,645 --> 01:24:44,651 I want you to look for raisin, brown sugar and salted caramel. 1538 01:24:47,721 --> 01:24:49,056 All right, as always, 1539 01:24:49,089 --> 01:24:52,092 the cup on your right is for your spoons 1540 01:24:52,125 --> 01:24:55,396 and how are you doing today, Marcus? 1541 01:24:55,430 --> 01:24:57,332 Good? Awesome. 1542 01:24:57,365 --> 01:24:59,801 I opened up ah a shop in Los Angeles 1543 01:24:59,834 --> 01:25:03,571 and the experience has put it into ah, you know, 1544 01:25:03,605 --> 01:25:08,511 made it very much ah very clear how much a coffee shop runs 1545 01:25:08,544 --> 01:25:12,248 on selling people milk drinks, like lattes, cappuccinos. 1546 01:25:12,281 --> 01:25:14,683 Now this isn't a bad thing. 1547 01:25:14,717 --> 01:25:17,453 If anything, it's a sign of the fact that 1548 01:25:17,486 --> 01:25:19,723 this is what we do well as an industry. 1549 01:25:19,756 --> 01:25:23,593 Coffee and milk is, is what we're great at. 1550 01:25:23,627 --> 01:25:26,596 But how do you promote balance between acidity and sweetness 1551 01:25:26,630 --> 01:25:29,266 in a coffee that's this clean and bright? 1552 01:25:29,299 --> 01:25:31,468 Well for starters, we can let it cool down. 1553 01:25:31,501 --> 01:25:33,703 That's why we're in no rush to drink these. 1554 01:25:33,737 --> 01:25:36,641 As they cool, flavours will reveal themselves. 1555 01:25:36,674 --> 01:25:40,143 Secondly, we can space out the flavours in the Descanso 1556 01:25:40,176 --> 01:25:41,479 by pulling a longer shot. 1557 01:25:41,512 --> 01:25:43,848 A perfect complement to that blackberry, 1558 01:25:43,881 --> 01:25:46,183 sugar cane and honey. 1559 01:25:46,217 --> 01:25:47,818 Stir it up guys and enjoy. 1560 01:26:02,334 --> 01:26:04,804 Our idea of what espresso is changes to suit the drink 1561 01:26:04,837 --> 01:26:07,807 so for my signature beverage I want to look at two dramatically 1562 01:26:07,840 --> 01:26:10,142 different approaches to what espresso is 1563 01:26:10,175 --> 01:26:11,311 and what espresso flavour is 1564 01:26:11,344 --> 01:26:12,344 We're gonna take that idea 1565 01:26:12,345 --> 01:26:14,681 of spacing out the flavours in the Descanso, 1566 01:26:14,714 --> 01:26:16,549 and we're gonna push it to the extreme. 1567 01:26:16,583 --> 01:26:18,585 When you go that long with a Descanso, 1568 01:26:18,618 --> 01:26:19,685 some interesting things happen. 1569 01:26:19,686 --> 01:26:22,488 That blackberry acidity gets a little bit milder 1570 01:26:22,522 --> 01:26:25,191 and the honey and the sugar cane kind of mellow. 1571 01:26:25,224 --> 01:26:29,196 This is espresso as a canvas and we need ingredients 1572 01:26:29,229 --> 01:26:30,564 that suit that canvas. 1573 01:26:30,598 --> 01:26:33,734 We have an extraction... extraction of gesho and honey 1574 01:26:33,767 --> 01:26:36,537 and whereas we sweetened it with some orange blossom honey 1575 01:26:36,570 --> 01:26:40,207 and this drink, it's mellow, tea-like, aromatic. 1576 01:26:40,240 --> 01:26:42,510 So we want a cup that suits those qualities. 1577 01:26:42,544 --> 01:26:45,780 With these bowls, the wide mouth is great for taking in 1578 01:26:45,814 --> 01:26:50,385 the aromatics and the soft ceramic is a complement 1579 01:26:50,418 --> 01:26:53,923 to the mellower flavours and then take one sip 1580 01:26:53,956 --> 01:26:56,559 just to start getting acquainted to the flavours. 1581 01:26:56,592 --> 01:27:00,429 All right. Here. 1582 01:27:03,967 --> 01:27:06,469 For the second part of my signature beverage, 1583 01:27:06,502 --> 01:27:07,638 the exact opposite. 1584 01:27:07,671 --> 01:27:10,474 This is using espresso flavour as an intense bulldozer 1585 01:27:10,507 --> 01:27:12,676 and we're really gonna embrace that blackberry acidity 1586 01:27:12,709 --> 01:27:15,545 by pulling a shot similar to the one that we used 1587 01:27:15,579 --> 01:27:16,713 for the cappuccino. 1588 01:27:16,747 --> 01:27:18,715 So I have pomegranate juice. 1589 01:27:18,749 --> 01:27:20,852 Now pomegranate's perfect because the acidity 1590 01:27:20,885 --> 01:27:23,855 of a pomegranate is very intense so it's gonna help us 1591 01:27:23,888 --> 01:27:26,758 emphasize that intensity of a more concentrated shot. 1592 01:27:26,791 --> 01:27:30,928 Now I also have some sparkling water... 1593 01:27:30,963 --> 01:27:33,766 and I'm serving them in these tall narrow glasses 1594 01:27:33,799 --> 01:27:36,602 to give the drink a focused intensity 1595 01:27:36,635 --> 01:27:38,637 to how the flavours hit the palate. 1596 01:27:38,671 --> 01:27:40,339 Now they're two distinct approaches 1597 01:27:40,372 --> 01:27:42,908 and they're two very different approaches 1598 01:27:42,941 --> 01:27:45,778 but they're both the same coffee and they're both still espresso 1599 01:27:45,811 --> 01:27:46,913 and that's the point. 1600 01:27:46,946 --> 01:27:49,949 It's the fact that anybody who has an expansive view 1601 01:27:49,983 --> 01:27:52,619 of what great coffee is capable of, 1602 01:27:52,652 --> 01:27:54,487 they're probably right. 1603 01:27:54,521 --> 01:27:56,423 Thank you so much, guys, and please enjoy. 1604 01:27:56,456 --> 01:28:00,326 Time. 1605 01:28:00,360 --> 01:28:03,430 Time. Charles Babinski, 1606 01:28:03,463 --> 01:28:08,469 G&B Coffee. I'm coming, brother. 1607 01:28:08,502 --> 01:28:09,403 Yes. 1608 01:28:09,437 --> 01:28:10,704 How's it going? 1609 01:28:10,705 --> 01:28:12,873 Hi. I almost want to give you 1610 01:28:12,907 --> 01:28:14,542 the mic and just let you 1611 01:28:14,575 --> 01:28:16,444 ask me questions or something now, you know? 1612 01:28:16,477 --> 01:28:18,312 I'm really trying to stay clear of this. 1613 01:28:18,345 --> 01:28:21,348 I'm not gonna make as much of the chattering noise as I have 1614 01:28:21,382 --> 01:28:23,485 the whole time because you deserve the most respect 1615 01:28:23,518 --> 01:28:26,288 that any of us could possibly offer you for your commitment. 1616 01:28:26,321 --> 01:28:31,894 You know, I was just sitting there uh just baffled and, um, 1617 01:28:31,928 --> 01:28:34,997 but, you know, he was very composed. 1618 01:28:35,031 --> 01:28:38,835 Like it was almost like uh he was in the back 1619 01:28:38,868 --> 01:28:41,637 and it reminded me of like the Muppets where, you know, 1620 01:28:41,671 --> 01:28:44,674 the cook is throwing stuff in the air and then he'd just... 1621 01:28:44,707 --> 01:28:47,477 he would show up and he's all composed and serving everything. 1622 01:28:47,510 --> 01:28:48,678 He hit all the lines. 1623 01:28:48,711 --> 01:28:51,815 At the USBC in the finals I felt like my finals performance 1624 01:28:51,849 --> 01:28:53,083 was my best performance. 1625 01:28:53,117 --> 01:28:55,352 It's gonna be my great pleasure to announce 1626 01:28:55,385 --> 01:28:57,521 the United States champion for the barista competition 1627 01:28:57,554 --> 01:29:00,858 but I gotta get them all up here first and there's at least, 1628 01:29:00,891 --> 01:29:02,060 you know, there's only six. 1629 01:29:02,093 --> 01:29:05,764 Can I have all the people that competed in the finals today 1630 01:29:05,797 --> 01:29:08,900 come on up, starting with Charles Babinski, G&B Coffee. 1631 01:29:14,038 --> 01:29:16,041 Stand right there, brother. 1632 01:29:16,075 --> 01:29:22,581 Pete Licata, Parisi Coffee. Kansas City, Missouri. 1633 01:29:22,615 --> 01:29:28,721 Trevor Corlett, MadCap Coffee, Washington, D.C. 1634 01:29:28,754 --> 01:29:31,390 Charlie Habegger, Intelligentsia Coffee, 1635 01:29:31,423 --> 01:29:35,528 Chicago, Illinois. 1636 01:29:35,561 --> 01:29:39,866 Sam Lewontin, Everyman Espresso, New York, New York 1637 01:29:39,900 --> 01:29:41,601 and Nick Purvis of The French Press 1638 01:29:41,635 --> 01:29:43,637 in Santa Barbara, California. 1639 01:29:46,908 --> 01:29:49,944 I think because I was so sing-songy and over the top 1640 01:29:49,977 --> 01:29:53,581 that I lost some of my sharpness with the technical things 1641 01:29:53,614 --> 01:29:56,751 that I needed to be on so like my OCD clean, no drips, 1642 01:29:56,784 --> 01:29:58,920 wiping the drip tray, locking in your portafilter. 1643 01:29:58,953 --> 01:30:02,723 I was a little bit looser than I normally am even in real life 1644 01:30:02,757 --> 01:30:05,761 so that's definitely what I, I lost points on there. 1645 01:30:08,964 --> 01:30:15,871 Whoops. I make one mistake and, um, the one, the one mistake 1646 01:30:15,904 --> 01:30:17,874 wasn't anything that anyone would notice 1647 01:30:17,907 --> 01:30:22,411 is the problem with my one mistake except I noticed. 1648 01:30:22,444 --> 01:30:26,082 I noticed what I did and it stumped me. 1649 01:30:26,115 --> 01:30:29,619 I stopped cold and I said to myself 1650 01:30:29,652 --> 01:30:32,488 and a little bit out loud, oh shit. 1651 01:30:34,959 --> 01:30:37,962 As soon as I turn off my steam wand, um, 1652 01:30:37,995 --> 01:30:41,532 the head of foam that I had built immediately went from 1653 01:30:41,565 --> 01:30:45,036 being really, really tiny bubbles to gigantic bubbles 1654 01:30:45,070 --> 01:30:47,705 to popping and I looked down at my pitcher 1655 01:30:47,738 --> 01:30:51,710 and there was literally no foam in my pitchers, um, 1656 01:30:51,743 --> 01:30:54,512 which is... which is detrimental, 1657 01:30:54,546 --> 01:30:57,649 ah and it was at that moment that I realized I was done. 1658 01:30:57,682 --> 01:30:58,550 The foam popped. 1659 01:30:58,583 --> 01:31:01,020 There was zero foam on any of my cups. 1660 01:31:01,053 --> 01:31:05,625 So it was... and so the... hey guys. 1661 01:31:05,658 --> 01:31:08,160 One of my water pump tubes on my distiller popped off 1662 01:31:08,194 --> 01:31:11,530 and started spraying water all over stage, um, 1663 01:31:11,564 --> 01:31:14,700 so it was just this like... this fiasco. 1664 01:31:14,734 --> 01:31:17,070 It was awful sitting there watching it 1665 01:31:17,104 --> 01:31:19,940 and like watching this puddle be built and like you so badly 1666 01:31:19,973 --> 01:31:24,511 just want to like go and nudge the pitcher over but you can't. 1667 01:31:24,544 --> 01:31:28,882 It's all... I just go through, I... I go through ups and downs. 1668 01:31:28,916 --> 01:31:33,520 Um I'll definitely compete again. 1669 01:31:33,553 --> 01:31:37,759 In life I think you need to hold on tightly and let go lightly. 1670 01:31:37,792 --> 01:31:40,995 When it's appropriate you uh you hold on with everything you can 1671 01:31:41,029 --> 01:31:43,031 and whenever it isn't, it isn't. 1672 01:31:48,703 --> 01:31:52,074 His name's Huckleberry James Reddin after uh 1673 01:31:52,107 --> 01:31:54,109 the fantastic novel, "Huckleberry Finn". 1674 01:32:00,083 --> 01:32:04,520 I used to care about hot rods and having fun 1675 01:32:04,553 --> 01:32:08,959 and world crazy travel like dirt poor world travel, 1676 01:32:08,992 --> 01:32:10,894 like that was my jam. 1677 01:32:10,927 --> 01:32:15,900 Now I want to cuddle Huckleberry and watch "Game of Thrones" 1678 01:32:15,933 --> 01:32:16,700 on Sunday night. 1679 01:32:16,733 --> 01:32:18,568 Like a typical Sunday night is that. 1680 01:32:18,601 --> 01:32:19,769 Gentlemen, it's been an honour. 1681 01:32:19,770 --> 01:32:22,173 Thank you very much for letting me wag my tongue around 1682 01:32:22,206 --> 01:32:23,207 while you guys, you know, 1683 01:32:23,240 --> 01:32:25,142 perform at the level you perform at. 1684 01:32:25,176 --> 01:32:26,345 Well done. 1685 01:32:26,378 --> 01:32:30,048 Well, well done and I'm gonna start right now with bringing 1686 01:32:30,082 --> 01:32:32,084 our sixth competitor, number six, 1687 01:32:32,117 --> 01:32:34,052 Charlie Habegger of Intelligentsia Coffee. 1688 01:32:40,158 --> 01:32:42,794 I knew I was going over time in the finals. 1689 01:32:42,828 --> 01:32:45,298 I knew right before I started my final course 1690 01:32:45,331 --> 01:32:47,767 that I was gonna go over time. 1691 01:32:47,800 --> 01:32:51,037 Um I thought I went a few seconds over time. 1692 01:32:51,070 --> 01:32:54,741 I went like twenty-three seconds over time, 1693 01:32:54,774 --> 01:32:57,277 which is not a few seconds and cost me... 1694 01:32:57,311 --> 01:33:00,214 it cost me a few places in the overall ranking 1695 01:33:00,247 --> 01:33:02,682 after the finals. 1696 01:33:02,715 --> 01:33:07,755 Um and I knew it was happening so but it wasn't an 'oh shit.' 1697 01:33:07,788 --> 01:33:12,760 It was simply, you know, oh it's not a perfect run, you know? 1698 01:33:12,793 --> 01:33:14,628 It's not a perfect day. 1699 01:33:16,965 --> 01:33:24,873 Nick Purvis, The French Press. 1700 01:33:24,906 --> 01:33:28,144 In fourth place, Sam Lewontin of Everyman Espresso. 1701 01:33:35,284 --> 01:33:39,855 In third place, Trevor Corlett, MadCap Coffee. 1702 01:33:48,664 --> 01:33:50,200 All right ladies and gentlemen. 1703 01:33:50,233 --> 01:33:53,703 Ink that that's probably tly how Charles is with it. 1704 01:33:53,737 --> 01:33:56,973 I think he just wants to win. Again, I sort of have this... 1705 01:33:57,007 --> 01:33:59,210 just 'cause I've been really obsessed with watching, uh, 1706 01:33:59,243 --> 01:34:01,011 with watching the Olympics and watching especially 1707 01:34:01,012 --> 01:34:02,712 all the snowboarding stuff in the Olympics. 1708 01:34:02,746 --> 01:34:05,216 There was this guy named ah Sage Kotsenburg that, um, 1709 01:34:05,249 --> 01:34:07,184 for... for a really long time his nickname for forever, 1710 01:34:07,185 --> 01:34:10,154 his whole life was second place Sage or silver medal Sage 1711 01:34:10,188 --> 01:34:13,092 'cause like he hadn't won ah like a U.S. Juniors 1712 01:34:13,125 --> 01:34:14,392 or a U.S. Nationals or anything. 1713 01:34:14,393 --> 01:34:17,196 He always came in second place, like year after year after year 1714 01:34:17,229 --> 01:34:19,998 and then he won a gold medal this year in Sochi 1715 01:34:20,032 --> 01:34:22,167 and I was just watching this last night I think 1716 01:34:22,201 --> 01:34:24,736 on Conan O'Brien or something where he was getting interviewed 1717 01:34:24,770 --> 01:34:27,106 and talking about like how cool it was to like 1718 01:34:27,140 --> 01:34:29,109 kind of get the monkey off his back. 1719 01:34:29,142 --> 01:34:30,110 God. Geez. You know. 1720 01:34:30,143 --> 01:34:33,379 It's tough because 1721 01:34:33,413 --> 01:34:36,783 I was really nervous for not only because Charles was there, 1722 01:34:36,816 --> 01:34:39,420 which was a huge part of it, but also because, you know, 1723 01:34:39,453 --> 01:34:41,788 I'd kind of put a lot on the line. 1724 01:34:41,821 --> 01:34:45,359 I'd competed at the world, I got second place and now 1725 01:34:45,392 --> 01:34:48,395 you feel the pressure of you have to do as good or better 1726 01:34:48,429 --> 01:34:51,732 to really make it worth your while and, uh, so it's like, 1727 01:34:51,765 --> 01:34:54,702 did I pull it off or did I not? 1728 01:34:54,735 --> 01:34:58,073 In second place for the 2013 United States 1729 01:34:58,106 --> 01:35:01,109 Barista Championship, 1730 01:35:01,143 --> 01:35:03,378 it's my pleasure to announce Charlie Babinski. 1731 01:35:03,411 --> 01:35:06,248 Charles Babinski of G&B Coffee in second place. 1732 01:35:06,281 --> 01:35:13,256 The winner of the 2013 USPC, for the second time, 1733 01:35:13,289 --> 01:35:17,160 Mr. Pete Licata of Parisi Coffee. 1734 01:35:21,797 --> 01:35:25,101 Allow me to shake your hand, sir. 1735 01:35:25,134 --> 01:35:28,238 I mean it was uh we were obviously disappointed, 1736 01:35:28,272 --> 01:35:31,942 you know, that, you know, we, we... 1737 01:35:31,975 --> 01:35:34,845 more than anything it was just getting, getting second again. 1738 01:35:34,878 --> 01:35:37,014 I was happy. 1739 01:35:37,047 --> 01:35:39,116 I think... I think Charles was just, you know, 1740 01:35:39,149 --> 01:35:41,151 he had... he had heard that once before. 1741 01:35:45,456 --> 01:35:49,093 You know, I always tell him like you don't really have to win 1742 01:35:49,127 --> 01:35:50,962 for people to know who you are. 1743 01:35:50,995 --> 01:35:52,498 Like people already respect him for, 1744 01:35:52,531 --> 01:35:55,267 for what he does and... and who he is. 1745 01:35:55,301 --> 01:35:58,002 Yeah and so, you know, the possibilities are end... 1746 01:35:58,036 --> 01:36:00,039 endless for me in my opinion. 1747 01:36:00,072 --> 01:36:01,407 You always have that title. 1748 01:36:01,440 --> 01:36:02,741 You always are... 1749 01:36:02,775 --> 01:36:06,278 I will always be the 2013 World Barista Champion. 1750 01:36:06,312 --> 01:36:07,346 And make some noise 1751 01:36:07,379 --> 01:36:10,015 for the six finalists and the champion 1752 01:36:10,049 --> 01:36:14,853 of the 2013 United States Barista Competition. 1753 01:36:25,198 --> 01:36:30,504 I was on a date once in Chicago and I had been a barista 1754 01:36:30,538 --> 01:36:33,374 for four months and it was our first date. 1755 01:36:33,407 --> 01:36:38,379 Um I picked her up on shift so she met me at the coffee bar 1756 01:36:38,412 --> 01:36:40,114 uh like a week later or something. 1757 01:36:40,147 --> 01:36:43,585 We went down the street and, um, we were at another coffee shop 1758 01:36:43,618 --> 01:36:45,520 and I was trying to explain to her 1759 01:36:45,554 --> 01:36:47,589 why I was so fascinated by coffee 1760 01:36:47,622 --> 01:36:51,393 and I didn't have the words to do a very good job at this, 1761 01:36:51,426 --> 01:36:53,428 at the time because I didn't quite know 1762 01:36:53,462 --> 01:36:57,098 what I was trying to say and as I'm sort of stumbling over this 1763 01:36:57,132 --> 01:37:01,571 she finally goes it's okay, it's okay, it's okay. I get it. 1764 01:37:01,604 --> 01:37:03,372 And I said oh really? You do? 1765 01:37:03,406 --> 01:37:06,075 And she said yeah, I get it. 1766 01:37:06,108 --> 01:37:10,379 She said, because you take coffee and you look at coffee 1767 01:37:10,413 --> 01:37:13,250 closely enough and you start to unpack it 1768 01:37:13,283 --> 01:37:16,153 and you start to realize how much complexity there is 1769 01:37:16,186 --> 01:37:19,089 to the sheer fact that this thing can even exist. 1770 01:37:19,122 --> 01:37:21,525 You realize that it goes all over the world. 1771 01:37:21,558 --> 01:37:24,061 You realize that there are all these people 1772 01:37:24,094 --> 01:37:25,597 that are involved in making it. 1773 01:37:25,630 --> 01:37:28,566 You realize that it's so difficult to do it well 1774 01:37:28,600 --> 01:37:31,569 at every single stage and she said you've done this 1775 01:37:31,603 --> 01:37:35,273 with coffee and so once you've done that with coffee 1776 01:37:35,306 --> 01:37:38,510 you've just proven that you could do that with anything else 1777 01:37:38,544 --> 01:37:42,381 in the world and... and doesn't that make life interesting? 1778 01:38:54,758 --> 01:38:55,960 I missed that. 1779 01:38:55,993 --> 01:38:59,830 I missed that this year but in no way would I trade it for, uh, 1780 01:38:59,863 --> 01:39:02,600 for being there for, for my brand new little, 1781 01:39:02,633 --> 01:39:05,703 little soft burrito of a son. 1782 01:39:24,824 --> 01:39:26,826 I'm gonna ask that you take three sips. 1783 01:39:33,599 --> 01:39:36,302 It's my honour to announce 1784 01:39:36,335 --> 01:39:39,706 the southwest regional barista champion 1785 01:39:39,740 --> 01:39:41,541 from Los Angeles, California, 1786 01:39:45,479 --> 01:39:48,582 Mr. Charles Babinski. 151965

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