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This is our first competitor
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in the 2013 United States
Barista Competition.
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Ladies and gentlemen,
Charles Babinski, G&B Coffee.
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All right.
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Um are all of y'all
ready? All right. Let's do this.
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Customers would ask me,
and what you gonna do next?
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And I'd go, what do you mean?
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I'm maybe like, you know?
What do you mean, I'm a barista.
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I mean like this is what I do.
Welcome to my profession.
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Or that's just a joke.
I'd opting like...
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I give 'em some couple coffee and
they said this is really good
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and I would just go, yeah,
chosen profession, you know?
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Like I... I do this.
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And I remember because I was
allowed to adopt a guinea pig
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that day, at the pet store next door.
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So I had my guinea pig and I had
to sneak it into Friendly's
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because obviously you
couldn't bring a rodent in
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but I had it in one of those
like carry it home boxes
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and like had to sneak
it in as a little kid
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while my parents had dinner or whatever.
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And I remember whining and complaining
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about wanting to drink coffee and
my parents were like well this is
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weird, like it's gross,
you're not gonna like it
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and I tried it and it was
gross and I didn't like it.
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And that was like my first
memory as a child of like,
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that's disgusting,
why would you do that?
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My parents would be like that though.
They'd be like drinking a beer.
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I'd be like well I want to
have it and you'd try it
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and you'd be like ugh,
that was horrible.
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But this magical moment
happened somewhere in life
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where you're like, oh this is great.
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If it ever... if it ever rolls.
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People are probably
just liking it too hard
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on Instagram right now.
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There's the Death Star.
There's some Ghostbusters shit.
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Ding... Bunch of likes.
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If I sketched a Ghostbuster
for one of those judges,
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it would be like the silliest thing.
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I might sketch a Ghostbuster next year.
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Coffee is, um, coffee is what I do,
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which is really exciting because
for me what that means is, um,
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what that means is
that ah I do what I do
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to the best of my ability to
the glory of God and that,
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that gives me the opportunity
to... to make coffee
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with all of my might.
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I think that coffee is one of
the most wonderful things
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on the planet and
it's endlessly fascinating
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and it's also extremely difficult,
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so difficult that chefs
like won't even touch it.
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You're working with something
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that is more chemically complex
than almost anything else
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that we imbibe as a human
being by far and away.
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Like wine through
its fermentation process,
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nothing compared to the roasting process
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and the caramelization
that takes place there.
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But really the greatness
of coffee is why I do it.
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Coffee, it's an unregulated drug.
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Everybody loves it.
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Like what's not...
What's not to like about it?
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I was hooked because
I was exhilarated, um,
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and then I stayed because
it was more important to me
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than anything else
I had done in my life.
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Before we go on,
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I need to talk to you about perfection.
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Perfection may seem to be
a tough thing to attain
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and in the coffee world
maybe damn near impossible,
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but that doesn't mean we can't try.
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It started with the first
wave of coffee culture,
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where coffee pots and instant
freeze-dry were everywhere.
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With top tasting notes
like rubber, smoke, stick,
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still we kept cans of the stuff
in our cupboards to remind us
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that we fought for something.
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In the 1960's,
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massive Seattle based corporations
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stepped into the game,
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ushering in a second wave of
American coffee culture.
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It gave rise to the skinny, two-pump,
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write your name on the side
of a white paper cup latte.
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There were green aprons everywhere.
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People couldn't get enough
and that brings us here
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to the third wave of coffee and
the idea that coffee can be more
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than a commodity, something artisanal
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like wine or sexy scotches.
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People started asking questions, like,
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where's my coffee coming from
and where's it headed next?
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At the forefront of this
movement are the baristas.
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We're leading the charge
towards perfection.
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You might think you know
the type... quirky, off the wall,
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brilliantly manicured facial hair,
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an unapologetic sense of style,
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bodies adorned with tattoos
and a shared love of dance.
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Make no mistake.
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This is what a craftsperson looks like.
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These are the boys and girls
that take coffee to that next step.
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They care about things like
you being able to taste
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baker's chocolate or
fresh citrus in your cup,
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making sure that
the immaculately filtered water
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they use is heated with razor precision,
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so as not to scald every
square inch of your pretty mouth
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as you take that first sip.
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And nowhere is this push for
perfection more personified
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than at a barista competition,
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where the best baristas on
the planet square off in an attempt
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to make the greatest cups of
coffee one has ever tasted.
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That's right.
You heard me, a barista competition.
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When I was first found out
about coffee competitions,
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I was definitely like, what the heck?
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That's crazy man.
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Um but every genre has its own
sub genre of more passionate,
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more driven people.
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I'd heard about the barista competition.
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I didn't understand it at all.
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You're in an arena preparing
twelve drinks in fifteen minutes
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where everybody is hanging
on every word that you say.
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Within those fifteen minutes,
you can say anything you want.
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Within those fifteen minutes,
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you can uh grind your
coffee however you want.
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You can serve it in whatever you want.
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You can put them down in
whatever order that you want.
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You can play whatever music you want.
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You can wear anything you want
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as long as you also wear an apron.
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This is insane. It was like
best in show but for coffee.
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I couldn't even believe
that that was like...
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that that was real and that
I could be a part of it
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and then once I was part of it,
I was like
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how... how deep does this go?
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Like how, like how into it can I get?
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Man, you don't know what
you're getting into
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until you step in there.
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Before a competition,
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I just try to get focused and
get centered, so my diet changes
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I cut out a lot of like
carbs and weird stuff
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and I try to just focus on my
routine and my competition.
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Unfortunately that,
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doesn't leave much time
for social activities.
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Barista competition is a highly
choreographed service routine.
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So it's fifteen minutes before
for prep and for practice
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to set up your station, fifteen
minutes of competition routine.
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Each performance is evaluated
by four sensory judges,
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two technical judges and one head judge.
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In their fifteen minutes
of competition time,
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a barista must prepare
three rounds of drinks
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so that's twelve drinks in
total serving the four judges.
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Round one, espresso.
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Espresso is judged on taste,
tactile, appearance.
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Up next is Cappucino round's.
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Your sensory judges are looking
at the consistency of the foam,
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making sure there's a nice sheen.
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They're looking at your art on top,
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making sure it's symmetrical.
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And then for taste,
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we want a harmonious balance
between milk and espresso.
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That's difficult to make sure that
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the espresso is at
the forefront of the cappuccino.
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Finally is the signature drink round.
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And this is where the competitor
has to take it to the next level.
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They use their imagination
and they're taking the espresso
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to new heights by combining it
with new ingredients
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and they're serving it in any
method they can dream up
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but absolutely everything
has to have a purpose.
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In this round, competitors are judged on
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synergy of their ingredients
in the espresso.
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They're judged on
the explanation of the drink
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and the execution of making that drink.
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That's pretty much it
but before I forget,
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you have to worry about
all these other rules too.
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My brother is too, when he was
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like five or six,
he learned how to play chess.
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And then I was born and
he would take me as like
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a tiny little baby as soon
as I learned how to sit up
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and he would put me on
the other side of the chessboard
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and he would play chess with me
and he would make me move
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the pieces and at first
my family was appalled.
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Like oh my God, what is...
What is he doing with this little kid?
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Um but then they realized that, I was
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like before I could speak,
I at least learned like how
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to move pieces and I learned what to do.
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So he would show me what to
do and I would mimic it.
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So we were a five-year-old and
a baby learning how to play chess
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on their own and that's
when my family realized
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we were creepy and smart.
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I figure out how you get something done
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and I'll get there.
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I study everything non-stop.
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I kind of reference a myriad
of books like culinary books,
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psychology books, just like
the science of tasting.
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There are actual books just
on flavour complements,
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which are handy.
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Public speaking books,
which are also super helpful.
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I try to do a lot of
research in my life.
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That's something that never stops,
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whether it's competition season or not.
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I have huge ideas.
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The hard part with competition, for me,
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is you come up with
these like grandiose ideas
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but in the long run you
only have fifteen minutes.
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Months before competition
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we're just like the most
intense fucking focus.
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00:11:31,491 --> 00:11:33,856
Border Collie like focus where
you're walking down the street
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and it's like you're almost
not seeing other things.
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00:11:36,656 --> 00:11:38,056
So this is me?
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Yes.
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So this particular cup of coffee,
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you can go ahead and
try it and taste it.
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I'll try it with you.
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00:11:47,821 --> 00:11:49,661
The first one's characterized
by its sweetness.
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This one you haven't characterized yet.
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00:11:52,686 --> 00:11:53,586
Yes.
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00:11:53,619 --> 00:11:55,852
But if you said mouth feel
I would accept.
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If you said acidity,
I would accept because...
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It's acidity.
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00:11:58,751 --> 00:11:59,951
Okay.
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Everything else was like above
average but this one is like...
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Outstanding.
216
00:12:04,450 --> 00:12:05,816
Outstanding, yeah exactly.
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00:12:05,849 --> 00:12:08,449
Let's do it. Is this it?
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00:12:08,483 --> 00:12:09,682
This is it.
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00:12:09,715 --> 00:12:11,475
- That's it?
- Yeah.
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- A little more.
- Nice.
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That's how we pull our shots here.
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It's espresso.
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Drink this one coffee until
you want to puke, you know?
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But have this amazing exercise
of having learned a coffee
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really well so that you really
know just by watching it fall
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00:12:39,042 --> 00:12:41,341
if that one's going to be good or not.
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00:12:41,375 --> 00:12:43,807
I tried to not be a coffee
person all the time
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but nobody lets me.
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- Is a Burr grinder really worth it?
- Yes.
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00:12:50,439 --> 00:12:53,772
But what if you buy good beans
and use a shitty grinder?
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00:12:53,805 --> 00:12:57,437
What's better?
Shitty grinder with good beans
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or good beans ground way long ago?
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It's cool. I can like tell the difference
between like Indonesian coffee
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00:13:05,403 --> 00:13:09,934
and Ethiopian coffee now
'cause I like both a lot.
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French press? Good? Bad?
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00:13:12,368 --> 00:13:15,433
So this dude who was just questioning me
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00:13:15,467 --> 00:13:16,399
when we were all hanging out,
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just rapid fire with the questions,
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that's what happens.
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Everybody has their own way
like with the espresso machine.
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00:13:23,065 --> 00:13:24,965
They're always like...
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00:13:24,998 --> 00:13:27,497
Like lick your fingers
before you turn the knob?
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00:13:27,530 --> 00:13:30,996
What's up with French presses
tasting like shit, you know?
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00:13:31,029 --> 00:13:33,529
What's better?
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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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