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Jack Simpson

World Barista Championship 2023 · Athens, Greece · Australia

Jack Simpson's performance at the WBC 2023 focused on the themes of innovation, refinement, and adaptation within the specialty coffee industry. He showcased a unique varietal, Ombligon, from Huila, Colombia, and employed advanced techniques like vacuum distillation and the Weiss distribution technique to enhance his coffee presentations.

Theme

Innovation, refinement, and adaptation in the specialty coffee industry.

Highlights

  • · Use of Weiss distribution technique with Autocom for even coffee distribution using a geared handle with 13 needles.
  • · Application of 50 hertz vibration to achieve a flat coffee bed before tamping, resulting in higher extraction yields.
  • · Introduction of the Ombligon varietal, a mutation of Caturra, processed with Saccharomyces yeast in bioreactors for 72 hours.
  • · Vacuum distillation of milk to remove 33% water content while preserving minerals, enhancing milk beverage texture.
  • · Signature drink featuring lacto-fermented raspberry, clarified milk solution, and vacuum-boiled bergamot tea, creating flavors of guava, toffee apple, and dried apricot.
  • · Nestor Lasso's innovative processing with 60-hour oxidation in open bags after fermentation, enhancing flavor intensity and texture.

Performance Breakdown

Espresso Course

Ombligon

FarmEl DivisoProducerNestor LassoLocationHuila, ColombiaAltitude1,700mProcessNatural process with 72-hour fermentation in bioreactors using mosto and Saccharomyces yeast, followed by 60-hour oxidation in open bags
Dose
20g in, 45g out
Preparation
Weiss distribution technique, 50 hertz vibration before tamping

Flavor Descriptors

red cherryblood orangeyellow peach

Tactile / Mouthfeel

medium weightjuicy texturelingering rich finish

Stir espresso ten times, take three sips, use silver tin for dirty spoon

Milk Beverage Course

Ombligon

FarmEl DivisoProducerNestor LassoLocationHuila, ColombiaAltitude1,700mProcessNatural process with 72-hour fermentation in bioreactors using mosto and Saccharomyces yeast, followed by 60-hour oxidation in open bags
Milk
Full cream cow's milk
Dose
22g in, 35g out
Milk Prep
Vacuum distillation to remove 33% water content

Flavor Descriptors

boysenberry ice creammalted chocolate

Tactile / Mouthfeel

richcreamy texturebalanced

TBD

Signature Beverage Course

Ombligon

FarmEl DivisoProducerNestor LassoLocationHuila, ColombiaAltitude1,700mProcessNatural process with 72-hour fermentation in bioreactors using mosto and Saccharomyces yeast, followed by 60-hour oxidation in open bags
Served
Cold
Concept
Inspired by innovation, refinement, and adaptation from producer, roaster, and barista perspectives

Ingredients & Layers

Lacto-fermented raspberry

100g raspberries, 2% salt, 4 days at 23°C

Amount: 10 mL→ Highlights tropical notes, adds guava flavor

Clarified milk solution

100 mL milk concentrate, 5 mL citric acid solution, separated with vibrating table

Amount: 10 mL→ Enhances boysenberry notes, adds toffee apple flavor

Vacuum-boiled bergamot tea

100 mL water, 10g bergamot tea, vacuum chamber at 500 mTorr for 20 minutes

Amount: 10 mL→ Complements cherry notes, adds dried apricot flavor

Flavor Descriptors

guavatoffee appledried apricot

Served at 10 degrees, take three sips, swirl before each sip

Equipment

Autocom 13-needle geared handle(distribution tool)
OmbligonHuilaNestor LassoWeiss distributionvacuum distillationlacto-fermentationclarified milkbergamot teaspecialty coffeeinnovationrefinementadaptation

Full Transcript

All right. Time. There has never been a more exciting time to be part of the specialty coffee community. We're seeing changes with all aspects of coffee, from varieties to processing, roasting to quality control, even brewing methods and technique. But all of this begs the question: what is the role of the barista in this ever-progressing world? For me, the answer comes down to these three pillars: innovation, refinement, and adaptation.

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.