Christopher Sahyoun Hoff
World Barista Championship 2025 · Milan, Italy · Denmark
Christopher Sahyoun Hoff's performance at the World Barista Championship 2025 focused on overcoming illusions and embracing the true potential of coffee through the principles of mind, consciousness, and thought. He showcased a unique Wush Wush coffee from Finca Inmaculada, Colombia, highlighting its complex processing and flavor profile across espresso, milk, and signature drinks.
Theme
Overcoming illusions in coffee through the principles of mind, consciousness, and thought.
Highlights
- · Used a two-stage natural process with Nuruk culture on raised beds, enhancing the coffee's velvety texture and tropical characteristics.
- · The milk beverage featured a custom lactose-free milk blend with 90% lactose-free whole milk, 8% macadamia milk, and 2% coconut milk, enhancing sweetness and texture.
- · Signature drink included inoculated seabuckthorn with Nuruk, fermented for two weeks, creating a new mango flavor.
- · Espresso recipe was 19 grams in to 48 grams out, achieving a balance between flavor clarity and texture.
- · Roasting involved a slow temperature increase with a final development of 15% and a total resting period of five weeks.
- · Judges were instructed to stir the espresso with a wooden-handled spoon eight times before tasting, emphasizing the importance of ritual in flavor experience.
Performance Breakdown
Espresso Course
Wush Wush
- Dose
- 19g in, 48g out
- Roast
- Slow temperature increase, 15% development, 5 weeks resting
- Preparation
- Stir eight times with a wooden-handled spoon
Flavor Descriptors
Tactile / Mouthfeel
Evaluate crema first, taste after cooling
Milk Beverage Course
Wush Wush
- Milk
- 90% lactose-free whole milk, 8% macadamia milk, 2% coconut milk
- Dose
- 19g in, 48g out
- Ratio
- 1 part espresso to 3 parts milk
- Steam Temp
- 50°C
- Milk Prep
- Stir three times with a metal spoon
Flavor Descriptors
Tactile / Mouthfeel
Stir before enjoying
Signature Beverage Course
Wush Wush
- Served
- Cold
- Concept
- Inspired by personal favorite flavors and the transformative power of thought
Ingredients & Layers
Coconut water
Nuruk-inoculated seabuckthorn
100g seabuckthorn with 1% Nuruk, fermented for two weeks
Sugar syrup
Two-to-one sugar syrup with high molasses sugar and 1% nutmeg
Ice
Flavor Descriptors
Blend for 15 seconds, taste when called
Full Transcript
Welcome judges. The philosopher Sydney Banks once said, "All we are is peace, love, and wisdom, and the power to create the illusion that we're not." Banks discovered what he called the three principles: mind, consciousness, and thought. Together, they explain how we experience life and, for me, how I experience coffee.
When we compete, it's easy to drift. We start from something personal, but then doubt sets in, expectations and comparisons, and all of a sudden we stop creating from curiosity and start performing from pressure.
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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