Daniele Ricci
World Barista Championship 2023 · Athens, Greece · Italy
Daniele Ricci's performance at the WBC 2023 focused on unlocking the full potential of coffee through innovative fermentation techniques. Using Geisha and Caturra varieties from Finca Milan in Colombia, Ricci showcased unique flavor profiles and textures achieved through intentional fermentations. His presentation was notable for its detailed exploration of fermentation processes and the creative use of ingredients in his signature drink.
Theme
Unlocking the full potential of coffee through innovative fermentation techniques.
Highlights
- · Collaboration with farmer Andres Julio Quiseno from Finca Milan to develop new intentional fermentations.
- · Use of Schizosaccharomyces pombe yeast in bioreactor fermentation for Caturra, enhancing melon quality.
- · Freeze-distilled cow's milk with 5.5% fat used in milk beverage to enhance sweetness and creaminess.
- · Special serving instructions for espresso, including stirring and sipping from the deepest part of a custom cup.
- · Homemade yogurt and tonic water used in signature drink to highlight fruitiness and create new flavor notes.
- · Signature drink served at 12 degrees with a foamer creating a sparkling citric acidity and fizzy mouthfeel.
- · Partnership with Simone, a dairy farmer, to source seasonal milk from Guernsey cows for the milk beverage.
Performance Breakdown
Espresso Course
Geisha
Caturra
- Dose
- 20g in, 37g out
- Temperature
- 91°C
- Roast
- Roasted 15 days ago, 10 minutes 15 seconds total roast time
- Preparation
- Blend of 18g Geisha and 2g Caturra
Flavor Descriptors
Tactile / Mouthfeel
Wait 40 seconds, stir five times, use special cup shape to enhance aroma
Milk Beverage Course
Geisha
Caturra
- Milk
- Freeze-distilled cow's milk, 5.5% fat
- Dose
- 20.5g in, 37g out
- Steam Temp
- 50°C
- Milk Prep
- Freeze-distillation to enhance sweetness
Flavor Descriptors
Tactile / Mouthfeel
TBD
Signature Beverage Course
Caturra
- Served
- Cold
- Concept
- A refreshing mocktail highlighting fermentation and fruitiness
Ingredients & Layers
Homemade yogurt
200ml milk with 2g lactobacillus, fermented for 8 hours
Passion fruit juice
2 cl from squeezing two passion fruits into boiling water
Homemade tonic water
10g citrus peels, 1g saffron, 1g pepper
Timur berry pepper infusion
Aged 8 days, boiled with water
Flavor Descriptors
Drink in two sips, first from foam, second turn in glass
Full Transcript
Have we unlocked the full potential of coffee? I used to think that coffee varieties were associated with certain flavors only, like jasmine in a Geisha or berries in a Caturra. But when I met Andres Julio Quiseno, farmer and producer of Finca Milan, we understood that we could push the coffee boundaries further. Last year, we started working together, developing new intentional fermentations that this year achieved unique results, unlocking the full potential of these coffees.
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