Boram Um
World Barista Championship 2023 · Athens, Greece · Brazil
Boram Um's performance at the WBC 2023 focused on the theme of teamwork and the dream of improving coffee quality. He showcased coffees from Panama and Brazil, using innovative techniques like rapid chilling to preserve volatile compounds and enhance flavor clarity. His presentation was notable for its emphasis on collaboration with producers, roasters, and mixologists to create a cohesive and elevated coffee experience.
Theme
Teamwork and collaboration to elevate coffee quality and bring new perspectives as a coffee producer and barista.
Highlights
- · Boram Um used a natural Geisha from Janson Los Alpes Estates, Panama, with anaerobic fermentation for 48 hours and unique drying techniques in dark rooms at 18 degrees with 45% humidity for 13 days.
- · Rapid chilling of espresso extractions using frozen stainless steel spheres preserved 40% more aromatic volatile compounds, enhancing flavor clarity.
- · The milk course featured a blend of 70% Janson Geisha and 30% Fazenda Um natural pink bourbon, showcasing teamwork between producers.
- · A unique roast profile was developed using a fluid bed roaster with halogen capability, enhancing bean complexity and body.
- · The signature drink included a mix of peach, cherry, lime syrup, coffee oil saccharum, citrus infusion, and fresh orange juice, served on a frozen stainless steel sphere to maintain temperature and preserve compounds.
- · Boram Um's presentation emphasized teamwork and transparency in the coffee industry, involving producers, roasters, mixologists, and consumers in the coffee experience.
Performance Breakdown
Espresso Course
Geisha
- Dose
- 22g in, 56g out
- Roast
- Unique roast profile developed with halogen capability
- Preparation
- Rapid chilling using frozen stainless steel spheres
Flavor Descriptors
Tactile / Mouthfeel
Evaluate crema before tasting, enjoy together after stirring
Milk Beverage Course
Geisha
Pink Bourbon
- Milk
- Zero lactose milk with 3% fat content, freeze distilled to 30%
- Dose
- 25g espresso to 50g milk
- Ratio
- 1:2 coffee to milk
- Steam Temp
- 58°C, rapid chilled to 50°C
- Milk Prep
- Rapid chilling to preserve sweetness and flavor clarity
Flavor Descriptors
Tactile / Mouthfeel
Stir five times back and forth before drinking
Signature Beverage Course
Geisha
- Served
- Cold
- Concept
- Celebrating teamwork and each team member's contribution to the coffee experience
Ingredients & Layers
Mixed syrup of peach, cherry, and lime
Blending equal parts of water, fruit, and sugar
Coffee oil saccharum
Mixing equal parts of Geisha spent pucks, sugar, and 100g of water
Citrus infusion
Prepared with hot water, lemongrass, lemon, and grapefruit peels
Fresh orange juice
Flavor Descriptors
Served on frozen stainless steel sphere, wait for time call before drinking
Full Transcript
Okay, you guys ready? Let's get this started then. Time.
Have you ever heard the line, "It takes teamwork to make the dream work"? Well, those are two things I want to tell you about today: the team and my dream. My dream is to improve coffee quality while bringing new perspectives as a coffee producer and barista. And I believe that is only achievable through teamwork.
I'm going to start extracting your espressos for your signature course, but please don't worry about this coffee yet. I'm going to tell you all about it in your milk course.
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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