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Ian Kissick

World Barista Championship 2024 · Busan, South Korea · Ireland

Ian Kissick's performance at the WBC 2024 focused on creating formative coffee experiences through exceptional sourcing, roasting, and brewing techniques. He used two distinct Colombian coffees for his espresso and milk courses, showcasing innovative processing and fermentation methods, and crafted a signature drink that combined barista expertise with customer collaboration.

Theme

Creating formative coffee experiences through exceptional sourcing, roasting, and brewing.

Highlights

· Use of white honey processed Geisha from Finca El Placer, Colombia, for espresso.
· Innovative use of anoxic fermentation with Saccharomyces pastorianus for milk course coffee.
· Combination of freeze-distilled dairy and oat milk for milk beverage.
· Use of Nucleus Paragon frozen spheres to capture volatile aromatics in espresso.
· Signature drink collaboration with customers, incorporating bilberry syrup, pineapple juice, and whey.
· Espresso extraction percentage of 22.5% for optimal flavor clarity and balance.
· Use of a hyperchiller to achieve a signature drink temperature of 10.5°C for flavor clarity.

Performance Breakdown

Espresso Course

Geisha

FarmFinca El PlacerLocationQuindío, ColombiaAltitude2,000mProcessWhite honey process

Dose: 22g in, 60g out
Temperature: 94°C
Roast: 15% development time ratio, 204°C end temperature, 7.5 minutes total roast time
Preparation: Ground into blind tumblers, shaken for densification, extracted over frozen spheres

Flavor Descriptors

green teawhite grapefruityuzubergamot

Tactile / Mouthfeel

low to medium weightsilky textureslight green tea dryness

Stir front to back six times, take two sips

Milk Beverage Course

Yellow Bourbon

FarmFinca Paraiso 92LocationCauca, ColombiaProcessTwo long anoxic fermentations with Saccharomyces pastorianus

Milk: 50/50 freeze-distilled Jersey dairy milk and oat milk
Dose: 22g in, 55g out
Ratio: 22g coffee to 60g milk
Steam Temp: 55°C
Milk Prep: Freeze-distilled milk

Flavor Descriptors

rum raisinmangopeachcacao nibs

Tactile / Mouthfeel

sweetnesscreaminessstructured acidity

Stir six times in a circular motion

Signature Beverage Course

Geisha

FarmFinca El PlacerLocationQuindío, ColombiaAltitude2,000mProcessWhite honey process

Served: Cold
Concept: Collaboration with customers to create a drink that combines barista expertise with guest input

Ingredients & Layers

Bilberry syrup

Stewed equal parts bilberry and cane sugar over 60°C for two hours

Amount: 24g→ Creates a new flavor note of raspberry

Pineapple juice

Juice from a tin of pineapples

Amount: 24g→ Gives a new flavor note of peach

Whey

Strained 200g of discarded liquid from dairy freeze distillation through a paper filter for eight hours

Amount: 48g→ Gives a sensation of creaminess and increases flavor clarity

Flavor Descriptors

raspberrypeachwhite grape

Poured through a 3D-printed shot splitter into fine-stemmed Gimlet glasses

Equipment

Hyperchiller TBD(chiller)3D-printed TBD(shot splitter)

Colombian coffeeGeishaYellow Bourbonwhite honey processanoxic fermentationfreeze-distilled milkNucleus Paragonbilberry syruppineapple juicewheyLoring roasterFormative Coffeespecialty coffee

Full Transcript

Hello, guests. My name is Ian, and I run a little coffee shop called Formative Coffee in London. Over the years, I've been asked so many times, what does that name mean? Well, it all stems from my passion for creating formative experiences. These moments of delight and insight serve to draw our guests deeper into their journey with coffee. It's experiences like these that brought me to coffee in the first place. So today, all I want us to do together is share a formative coffee experience. That ...

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