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Claire Wallace

World Barista Championship 2022 · Melbourne, Australia · United Kingdom

Claire Wallace's performance at the WBC 2022 focused on the intentional use of fermentation to craft specific flavor profiles in coffee. She used a naturally processed Sidra cultivar from Finca La Negrita in Colombia, showcasing how controlled fermentation can enhance coffee's flavor complexity and clarity. Her presentation was notable for its detailed explanation of fermentation techniques and the creative use of ingredients in her signature drink.

Theme

The future of flavor in coffee is fermentation with intention.

Highlights

  • · Use of Saccharomyces cerevisiae yeast for controlled fermentation, allowing for flavor clarity and vibrant acidity.
  • · Fermentation environment maintained at 18°C with pH no higher than 4.5, ensuring precise flavor development.
  • · Fermentation lasts for 48 hours with nitrogen flushing to remove carbon dioxide and carbonic acid, preventing astringency.
  • · Blended milk course using 60% full-fat milk and 40% freeze-distilled lactose-free milk for enhanced sweetness and texture.
  • · Signature drink features lacto-fermented blueberries, hibiscus cold brew, and coconut sugar syrup, creating complex flavor notes.
  • · Judges interacted with a black box containing samples of blueberry juice and lacto-fermented blueberry for reference.
  • · Signature drink charged with nitrogen for a velvety texture and wine-like tannin, served at 15°C for optimal flavor synergy.

Performance Breakdown

Espresso Course

Sidra

FarmFinca La NegritaProducerDr. Mauricio ShattahLocationTolima, ColombiaAltitude1,900mProcessNatural process with intentional fermentation using Saccharomyces cerevisiae, 48-hour fermentation at 18°C, pH monitored to not exceed 4.5, nitrogen flushed, dried for six weeks at 20°C
Dose
20g in, 39g out
Temperature
94°C
Roast
End temperature of 212°C, 10.5 minutes total roast time
Preparation
Stir front to back 15 times before tasting

Flavor Descriptors

red currantplumdried cherrymarzipanbaker's chocolate

Tactile / Mouthfeel

medium weightjuicy texturelong-lasting finish

Assess crema before drinking, stir 15 times to cool

Milk Beverage Course

Sidra

FarmFinca La NegritaProducerDr. Mauricio ShattahLocationTolima, ColombiaAltitude1,900mProcessNatural process with intentional fermentation using Saccharomyces cerevisiae, 48-hour fermentation at 18°C, pH monitored to not exceed 4.5, nitrogen flushed, dried for six weeks at 20°C
Milk
60% full-fat 4% milk, 40% freeze-distilled lactose-free milk
Dose
20g in, 39g out
Ratio
1 part espresso to 3 parts milk
Steam Temp
60°C
Milk Prep
Blend of full-fat and freeze-distilled lactose-free milk

Flavor Descriptors

light brown sugarmacadamia nutwhite chocolatedried mango

Tactile / Mouthfeel

coating texturemelted ice cream bodyharmonious finish

Stir five times before tasting

Signature Beverage Course

Sweet Lacto-Fermented Blueberry

Sidra

FarmFinca La NegritaProducerDr. Mauricio ShattahLocationTolima, ColombiaAltitude1,900mProcessNatural process with intentional fermentation using Saccharomyces cerevisiae, 48-hour fermentation at 18°C, pH monitored to not exceed 4.5, nitrogen flushed, dried for six weeks at 20°C
Served
Cold
Concept
Elevating Sidra's flavor using fermentation and complementary ingredients

Ingredients & Layers

Lacto-fermented blueberry

200g blueberries, 0.5g lactobacillus, 48 hours at 25°C

Amount: 36g→ Creates black currant and white jasmine tea notes

Hibiscus cold brew

1 part hibiscus tea to 10 parts cold water, brewed for 12 hours

Amount: 17g→ Creates strawberry notes

Coconut sugar syrup

1 part coconut sugar to 1 part water

Amount: 15g→ Enhances sweetness, creates fruity cacao nib notes

Salted orange blossom water

5 parts 10% salt solution, 1 part orange blossom water

Amount: 0.5g→ Creates lemon peel notes

Flavor Descriptors

black currantwhite jasmine teastrawberryfruity cacao niblemon peel

Take three sips, swirling between each sip, served at 15°C

fermentationSidraTolimaColombianatural processintentional fermentationlacto-fermentationsignature drinkespressomilk beverageClaire WallaceWorld Barista Championship 2022

Full Transcript

Perfect. And time. Good morning, judges. My name is Claire, and I am so excited to be here today. The future of flavor in coffee is fermentation with intention. Our history with fermentation has been functional, but there's a new wave of producers who are using knowledge and precision to craft the flavor profiles that they want using fermentation. The coffee that I'm serving you today is the greatest example of this.

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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