Honoka Kawashima
World Barista Championship 2024 · Busan, South Korea · New Zealand
Honoka Kawashima's performance at the WBC 2024 was a journey through the complexity of coffee, likened to the art of origami. She showcased a unique coffee variety, Maragesha, from Huila, Colombia, highlighting its intricate flavors through innovative techniques and thoughtful preparation. Her presentation was notable for its thematic integration of origami and coffee, emphasizing simplicity and beauty.
Theme
Unfolding the complexity of coffee through the art of origami.
Highlights
- · Honoka used a unique Maragesha variety, a cross between Geisha and Maragogipe, showcasing its floral and creamy characteristics.
- · The milk beverage featured an innovative blend of 90% frozen distilled high-fat cow's milk and 10% almond milk to enhance sweetness and texture.
- · The signature beverage included a mixed fruit infusion slow-cooked for four hours, mirroring the coffee's maturation process, to transform pink grapefruit notes into rock melon.
- · Osmanthus tea syrup was infused for three hours to create a dehydrated sour plum note, enhancing the signature drink's complexity.
- · Honoka used a flash chilling technique to cool the espresso to 45°C, capturing and enhancing the coffee's aromatics.
- · The presentation included an origami folding activity, symbolizing the unfolding complexity and beauty of the coffee journey.
- · Honoka emphasized the importance of a 30-day resting period post-roasting to mellow the coffee's acidity and enhance its balance.
Performance Breakdown
Espresso Course
Maragesha (Geisha x Maragogipe)
- Dose
- 19.5g in, 50g out
- Temperature
- 45°C (flash chilled)
- Roast
- 16% development, longer browning phase
- Preparation
- Flash chilled to enhance aromatics
Flavor Descriptors
Tactile / Mouthfeel
Stir five times before tasting
Milk Beverage Course
Maragesha (Geisha x Maragogipe)
- Milk
- 90% high-fat cow's milk (frozen and distilled), 10% almond milk
- Dose
- 19.5g in, 50g out
- Steam Temp
- 55°C
- Milk Prep
- Frozen and distilled to remove 50% water
Flavor Descriptors
Tactile / Mouthfeel
Stir five times before tasting
Signature Beverage Course
Maragesha (Geisha x Maragogipe)
- Served
- Cool
- Concept
- Highlighting terroir and processing through a cool, complex beverage
Ingredients & Layers
Mixed fruit infusion
Equal parts orange, red apple, strawberry, slow-cooked for four hours at 60°C
Osmanthus tea syrup
3g osmanthus tea in 90g 1:2:3 fructose syrup, infused for three hours
Tomato water
Frozen and distilled through paper filter
Distilled almond milk
Frozen and distilled through paper filter
Flavor Descriptors
Served cool to enhance bright personality
Full Transcript
Hi everyone, my name is Honoka, and let's have a great time together. I grew up in Japan, and when I was little, I loved making origami with my friends. Beginning with simple steps, the shapes became more complicated and enjoyable. Similarly, my coffee journey started with simplicity and found that the coffee process was just as layered as origami. With new varieties, processes, and techniques, coffee is getting really complicated. This origami represents the complexity of coffee, and we all start our journey from a blank piece of paper.
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.
Performance data and transcripts are sourced from publicly available competition broadcasts and may contain inaccuracies. Spot an error? Reach out via Instagram or email.