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Isaiah Sheese

World Barista Championship 2023 · Athens, Greece · United States

Isaiah Sheese's performance at the World Barista Championship 2023 focused on the intentional innovation and collaboration in coffee production. He showcased a Pink Bourbon coffee from Colombia, processed with advanced techniques by Diego Bermudez, and highlighted the precision in both coffee and milk preparation. His signature drink creatively transformed the coffee's flavors using controlled ingredients and processes.

Theme

Intentional innovation and collaboration in coffee production and preparation.

Highlights

· Advanced fermentation using bioreactors at Finca El Paraíso, involving a two-stage process with specific temperature and pressure controls.
· Cryodesiccation of milk, concentrating it up to 900% for consistent sweetness and texture in the milk beverage.
· Signature drink featuring a unique combination of fructose syrup, citric acid, butter syrup, and tonic water with off-gassed CO2 for flavor transformation.
· Use of nitrogenation to create a pillowy texture in the signature beverage, enhancing the overall sensory experience.
· Incorporation of cryodesiccated peaches and dry ice to capture peach smoke, enhancing the aromatic profile of the signature drink.
· Roasting on the Stronghold roaster with a 16% development time ratio, optimizing sweetness and preserving acidity and body.
· Collaboration with Diego Bermudez for innovative processing techniques, transforming the inherent flavors of the Pink Bourbon coffee.

Performance Breakdown

Espresso Course

Pink Bourbon

FarmFinca Bella VistaProducerLucy Fernanda GalindezLocationSan Agustín, ColombiaAltitude1,800mProcessFully washed and advanced fermentation with bioreactors by Diego Bermudez

Roast: 16% development time ratio

Flavor Descriptors

floralitystone fruitwonderful acidity

Tactile / Mouthfeel

elegant aciditybeautiful bodywonderful fruit

TBD

Milk Beverage Course

Pink Bourbon

FarmFinca Bella VistaProducerLucy Fernanda GalindezLocationSan Agustín, ColombiaAltitude1,800mProcessFully washed and advanced fermentation with bioreactors by Diego Bermudez

Milk: Cryodesiccated milk
Milk Prep: Cryodesiccation and rehydration

Flavor Descriptors

chocolate mousseslightly salted butterscotch

Tactile / Mouthfeel

silky texturecreamy bodyharmonious balance

TBD

Signature Beverage Course

Pink Bourbon

FarmFinca Bella VistaProducerLucy Fernanda GalindezLocationSan Agustín, ColombiaAltitude1,800mProcessFully washed and advanced fermentation with bioreactors by Diego Bermudez

Served: Chilled
Concept: Transforming coffee flavors using controlled ingredients and processes

Ingredients & Layers

Fructose syrup

Equal parts water and fructose

Amount: 20g→ Transforms cherry into cherry hard candy

Citric acid

Amount: 0.2g→ Adds blood orange note

Butter syrup

Equal parts melted butter, water, and sugar with emulsifier

Amount: 2g→ Balances acidity with fat

Tonic water

Off-gassed to remove CO2

Amount: 170g→ Adds grapefruit-like bitter finish

Red food coloring

All-natural, odorless, tasteless

Amount: 4g→ Gives drink a pink hue

Flavor Descriptors

blood orangecherry hard candypomegranate juicegrapefruit-like bitter finish

Served with peach smoke from cryodesiccated peaches, chilled but not cold

Equipment

Stronghold TBD(roaster)

Pink BourbonFinca Bella VistaDiego Bermudezcryodesiccationbioreactor fermentationStronghold roasterfructose syrupcitric acidnitrogenationpeach smoke

Full Transcript

Hi, welcome. Bob Ross, the late great American landscape painter, believed in happy accidents, and so do I. But when it comes to producing extraordinary coffees, controlling every variable and understanding what each one contributes is key. Up until the last few years of scientific research and advancement, we'd attribute most flavors to happy accidents. But now, more than ever, we have the ability to pinpoint exactly where flavor comes from.

Let's begin.

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.