Anthony Douglas
World Barista Championship 2022 · Melbourne, Australia · Australia
Anthony Douglas's performance at the World Barista Championship 2022 focused on building trust through precise coffee preparation and innovative techniques. Using an anaerobic natural Sidra from Nestor Lasso's El Diviso farm in Huila, Colombia, he showcased the impact of key decisions on flavor and texture across espresso, milk, and signature drink courses.
Theme
Building trust through precise coffee preparation and innovative techniques.
Highlights
- · Used anaerobic natural Sidra from El Diviso, fermented for 80 hours to enhance organic acids and flavor accuracy.
- · Implemented the Weiss distribution technique for even espresso extraction, ensuring consistent flavor notes.
- · Introduced milk cryo-desiccation, concentrating milk by 900% to enhance sugars, fats, and proteins.
- · Served espresso with a purple aromatic disc to capture volatile aromatics, enhancing flavor perception.
- · Created a signature drink with two components: one with lacto-fermented passion fruit and Colombian honey, and another with cryo-desiccated date syrup and cold brewed hibiscus tea.
- · Used nitrogen flushing and magnetic stirring to enhance texture and sweetness in the signature drink.
- · Roasted coffee to an end temperature just two degrees higher than first crack, with 24% post-first crack development for solubility and sweetness.
Performance Breakdown
Espresso Course
Sidra
- Dose
- 22.5g in, 38g out
- Temperature
- 50°C
- Roast
- Finished at an end temperature two degrees higher than first crack, 24% post-first crack development
- Preparation
- Weiss distribution technique, served with an aromatic disc
Flavor Descriptors
Tactile / Mouthfeel
Let espresso cool to 50°C, assess crema, place aroma disc on top, enjoy across two sips
Milk Beverage Course
Sidra
- Milk
- Cryo-desiccated milk
- Dose
- 22.5g in, 38g out
- Steam Temp
- 55°C
- Milk Prep
- Cryo-desiccation to concentrate milk components
Flavor Descriptors
Tactile / Mouthfeel
Serve at 50°C, highlight cherry flavor
Signature Beverage Course
Sidra
- Served
- Hot
- Concept
- Building trust through key decisions and ingredient representation
Ingredients & Layers
Lacto-fermented passion fruit
1 part passion fruit, 1% salt, fermented for 5 days
Colombian honey
Produced by bees on the farm
Cold brewed hibiscus tea
1 part hibiscus, 15 parts water, brewed for 12 hours at 4°C
Cryo-desiccated date syrup
1 part date, 1 part water, sous vide for 3 hours at 60°C
Flavor Descriptors
Serve at 50°C with an aromatic disc, swirl for three seconds, enjoy across three sips
Equipment
Full Transcript
I want you to cast your mind back to the last time that you had a coffee experience that was exactly as the barista described. Now, we all know how good moments like this feel. The reason why they feel so good is because of trust. Every time we create an expectation, we're making a promise. When we deliver upon the expectation, we're keeping that promise. This builds trust in any relationship.
Now, I know you all love specialty coffee, and if we want to see this industry thrive, we need trust.
Transcripts are generated using dual-source audio processing and verified through our internal coffee terminology system. Performance data, brew parameters, and competitor details are cross-referenced against publicly available competition records. While we do our best to ensure accuracy, this is a community-driven archive and errors may exist. If something looks off, we'd genuinely appreciate the correction.
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