Benjamin Put
World Barista Championship 2022 · Melbourne, Australia · Canada
View CCC competition history →Benjamin Put's performance at the WBC 2022 focused on the interplay of oxygen and carbon dioxide in coffee processing and flavor development. He showcased two distinct coffees: an anaerobic washed Gesha from Panama and an aerobic natural Maragogipe from Colombia, highlighting the impact of different fermentation processes on flavor. His presentation was notable for its educational narrative on gases, innovative use of syringes to preserve espresso quality, and a signature drink that creatively combined anaerobic and aerobic elements.
Theme
Exploring the balance of oxygen and carbon dioxide in coffee processing and flavor development.
Highlights
- · Use of syringes to cool and preserve espresso quality by removing carbonic acid and protecting against oxygen degradation.
- · Presentation of a small cartoon to illustrate the historical and biological significance of oxygen and carbon dioxide.
- · Discussion on the unique fermentation processes: anaerobic fermentation for the Gesha and aerobic natural processing for the Maragogipe.
- · Highlighting the last Maragogipe on Earth due to climate change, emphasizing the importance of sustainable farming practices.
- · Introduction of bioreactors by the Lamastus family to capture and sequester carbon dioxide and methane gas, turning byproducts into organic fertilizer.
- · Signature drink featuring a 50-50 blend of anaerobic and aerobic coffees, charged with nitrogen for balance, and incorporating lacto-fermented strawberry juice and cold-brewed Pu-erh tea.
Performance Breakdown
Espresso Course
Gesha
- Preparation
- Cooled in syringes to remove carbonic acid and protect from oxygen degradation
Flavor Descriptors
Tactile / Mouthfeel
Served from syringes after cooling
Milk Beverage Course
Maragogipe
Flavor Descriptors
Tactile / Mouthfeel
TBD
Signature Beverage Course
Gesha
Maragogipe
- Served
- Cold
- Concept
- Balancing anaerobic and aerobic elements with nitrogen for a harmonious flavor profile
Ingredients & Layers
Lacto-fermented strawberry juice
200g strawberries with lactic acid bacteria from milk kefir, sealed for five days, blended and strained
Cold-brewed Pu-erh tea
40g Pu-erh tea in cold drip brewer with 200g water, slow drip
Flavor Descriptors
Swirl before every sip
Full Transcript
Hello, my name is Ben and I am super excited to make you some coffee today. But before we get started, I would like you and everyone in the audience to take a deep breath in with me and slowly let it out. It feels good, doesn't it? That breath slowed down our heartbeat, relaxed us, which I personally need right now, and it prepared us to have an amazing time together. This breath also brought fresh oxygen deep into your lungs and you breathed out carbon dioxide.
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