Jack Simpson
World Barista Championship 2024 · Busan, South Korea · Australia
Jack Simpson's performance at the WBC 2024 focused on the philosophy of constant improvement rather than perfection. He showcased innovative techniques like using ultra-low frequency electromagnetic waves to enhance espresso and milk texture. His coffees included a nitrogen macerated Gesha from Panama and a natural Pacamara from Colombia, both highlighting unique processing methods.
Theme
The pursuit of constant improvement in coffee preparation and presentation.
Highlights
- · Jack Simpson used ultra-low frequency electromagnetic waves at 500 hertz to enhance espresso and milk texture, reducing bitterness and increasing sweetness.
- · Collaboration with Gary Ong to apply wave technology, originally used for treating ballast water, to espresso post-extraction.
- · Nitrogen maceration process for Gesha coffee by Jamison Savage, involving 50 hours of fermentation with nitrogen, resulting in richer sweetness.
- · Jhonatan Gasca's 150-hour anaerobic fermentation with thermal shock for Pacamara coffee, using 50-degree hot water followed by 20-degree cold water.
- · Innovative signature drink using distilled peach honey, created with a rotary evaporator to maintain floral notes and add mango and passion fruit flavors.
- · Introduction of wave technology to milk, bonding fat globules to create a rich, creamy texture, combined with cryodesiccated coconut milk.
- · Plan to use wave technology at Zarza farm to control coffee fermentation, stopping metabolic processes instantly by energizing the ferment.
Performance Breakdown
Espresso Course
Gesha
- Dose
- 20g in, 45g out
- Roast
- 11 minutes with 23% development time
- Preparation
- Two seconds of waves post-extraction
Flavor Descriptors
Tactile / Mouthfeel
Drink from the thin side of the cup to highlight juicy texture
Milk Beverage Course
Pacamara
- Milk
- 90% full cream milk waved for two hours, 10% cryodesiccated coconut milk
- Dose
- 21g in, 35g out
- Ratio
- 1 part espresso, 4 parts milk
- Milk Prep
- Waved for two hours to bond fat globules
Flavor Descriptors
Tactile / Mouthfeel
TBD
Signature Beverage Course
Gesha
Pacamara
- Served
- Cold
- Concept
- Highlighting the potential of wave technology in coffee fermentation and flavor enhancement
Ingredients & Layers
Distilled peach honey
Made from juice of eight clingstone peaches using a rotary evaporator
Canotto
Wave-processed for two hours, fermented for 48 hours
White peach and marigold aroma cloud
Infused and carbonated, served over dry ice
Flavor Descriptors
Inhale aroma before sipping
Full Transcript
All right, ready judges? Time.
From the first moment I became a barista, that learning curve was so steep. Every day felt like an adventure for my senses and a new door opening with every extraction. After years in the industry, our experience grows and that steep learning curve starts to slow down. We begin to focus on the minute details of every espresso. Enter that competition arena and that learning turns into the pursuit of perfection—the perfect coffee, perfect extraction.
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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