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Dawn Chan

World Barista Championship 2023 · Athens, Greece · Hong Kong

Dawn Chan's performance at the World Barista Championship 2023 focused on three balanced concepts: 'Balance of the Future,' 'Balance of the Black,' and 'Balance of the White.' She used coffees from Ecuador and Colombia, showcasing innovative processing methods and blending techniques to create unique flavor experiences. Notably, she emphasized sustainability and water-free processing, and her signature drink incorporated elements like Osmanthus and Goji tea for a complex flavor profile.

Theme

Exploring balance in coffee through innovative processing and blending techniques to inspire a deeper appreciation for specialty coffee.

Highlights

  • · Implemented Thai Oxidizer water-free processing at Finca Soledad, reducing water usage and enhancing sustainability.
  • · Blended Typica Manorado with Urginoridus from Colombia, using a 50-50 ratio to balance acidity, sweetness, and bitterness in espresso.
  • · Used cold distillation to prepare milk, enhancing flavor intensity for milk beverages.
  • · Signature drink incorporated Osmanthus and Goji tea, enhancing citrus and sweetness, representing a novel flavor synergy.
  • · Utilized Tempesta machine, IMS screen head, and VST basket for precise espresso extraction.
  • · Employed open-temp fermentation for two days, allowing high microbiotic activity and unique flavor development in Typica Manorado.
  • · Served signature beverage at 20 degrees Celsius to optimize flavor and sweetness, featuring green apple and Greek yogurt notes.

Performance Breakdown

Espresso Course

Typica Manorado

FarmFinca SoledadProducerPepeLocationEcuadorAltitude1,600mProcessThai Oxidizer water-free processing, open-temp fermentation for two days

Urginoridus

FarmImmaculate FarmProducerJuliaLocationColombiaProcessAnaerobic natural, two-week processing
Dose
28g in, 48g out
Roast
180°C start for milk course
Preparation
Blended 50-50 with Urginoridus

Flavor Descriptors

sweet orangegreen grapepomelochardonnay white wine

Tactile / Mouthfeel

medium bodyvelvety texturesilkysmoothdessert wine finish

Evaluate crema first, served at perfect temperature

Milk Beverage Course

Typica Manorado

FarmFinca SoledadProducerPepeLocationEcuadorAltitude1,600mProcessThai Oxidizer water-free processing, open-temp fermentation for two days
Milk
Cold distilled milk with 3.6% fat content
Dose
22g in, 35g out
Ratio
1:2.5
Steam Temp
50°C
Milk Prep
Frozen and cold distilled

Flavor Descriptors

vanilla ice creamcoconutsweet milk chocolatebanana

Tactile / Mouthfeel

creamy texturevelvetycoating sweetness

Synergized with banana character

Signature Beverage Course

Balance of the Future

Typica Manorado

FarmFinca SoledadProducerPepeLocationEcuadorAltitude1,600mProcessThai Oxidizer water-free processing, open-temp fermentation for two days
Served
Cold
Concept
Representing the future of coffee with innovative ingredient synergy

Ingredients & Layers

Taste balance solution

Includes Osmanthus and Goji tea

Amount: 5g→ Synergizes citrus to green apple, lowers acidity

Flavor solution

Sun-exposed cherries

Amount: 30g→ Develops more sugar and flavor

Cold distilled milk

Used in milk coffee, blended

Amount: 3g→ Adds creamy texture

Flavor Descriptors

green applemuscat green grapehoneysuckleGreek yogurt

Served at 20°C for enhanced flavor and sweetness

Equipment

Tempesta TBD(espresso machine)IMS TBD(screen head)VST TBD(basket)
Typica ManoradoUrginoridusThai OxidizerAnaerobic naturalFinca SoledadImmaculate Farmcold distillationOsmanthus teaGoji teaTempesta machineVST basketIMS screen

Full Transcript

Hello. I'm very happy to be back on the stage because I believe that here, all the baristas can truly be inspired. As a coffee professional and a passionate coffee lover, I always love to try new coffee. I think you feel the same. The best moment is before we open the bag, when the anticipation and excitement build up inside of us. Recently, I tried a new coffee. Just smell this amazing fragrance. This coffee gives me a new tasting experience.

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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