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Junghwan Lim

World Barista Championship 2024 · Busan, South Korea · South Korea

Junghwan Lim's performance at the WBC 2024 focused on refining and combining processes in coffee preparation, akin to enhancing pixel quality in displays. He used a natural process Sudan Rume from Finca Las Margaritas, Colombia, showcasing innovations in fermentation, drying, and extraction techniques to elevate flavor and texture.

Theme

Refining and combining processes in coffee preparation to enhance the overall coffee experience.

Highlights

  • · Use of a vibration motor distribution tool for even coffee bed distribution, enhancing sweetness and texture.
  • · Two-step drying process with mechanical dryer and greenhouse for 28 days, resulting in outstanding sweetness and smoother texture.
  • · Rotary evaporator used to concentrate milk by removing 30% of pure water, enhancing sweetness and texture.
  • · Screening green beans before roasting with a screen size of 15 or larger to maximize sweetness.
  • · Signature beverage includes tropical cordial aged for 24 hours, coffee orgeat made from espresso puck, and signature aroma water distilled with cardamom and cinnamon.
  • · Signature beverage served in a wine glass at 40°C for a delicate tasting experience, featuring flavors of blood orange, black tea, and a cola-like finish.

Performance Breakdown

Espresso Course

Sudan Rume

FarmFinca Las MargaritasLocationCauca, ColombiaAltitude1,900mProcessNatural process with 48-hour fermentation and two-step drying (mechanical dryer and greenhouse for 28 days)
Dose
20g in, 50g out
Temperature
92°C
Roast
Roasted with Probat, 50% development time
Preparation
Vibration motor distribution tool for even extraction

Flavor Descriptors

ruby grapefruitmuscat grapelemongrassgreen apple

Tactile / Mouthfeel

medium sweetnessmedium-high aciditymedium bodyjuicysilky texture

Stir five times, sip heated water before tasting

Milk Beverage Course

Sudan Rume

FarmFinca Las MargaritasLocationCauca, ColombiaAltitude1,900mProcessNatural process with 48-hour fermentation and two-step drying (mechanical dryer and greenhouse for 28 days)
Milk
Concentrated milk using rotary evaporator
Steam Temp
50°C
Milk Prep
Distilled at 40°C for 2 hours to remove 30% water

Flavor Descriptors

vanillacaramelcoconutmilk chocolate

Tactile / Mouthfeel

creamy texture

Stir five times before tasting

Signature Beverage Course

Sudan Rume

FarmFinca Las MargaritasLocationCauca, ColombiaAltitude1,900mProcessNatural process with 48-hour fermentation and two-step drying (mechanical dryer and greenhouse for 28 days)
Served
Warm
Concept
Combining refined processes to expand espresso flavors

Ingredients & Layers

Tropical cordial

Blended blueberry and passion fruit juice with sugar, aged 24 hours at 4°C

Amount: 32 grams→ Creates blood orange flavor

Coffee orgeat

Mixed coffee puck with sugar and water, aged 24 hours, strained

Amount: 20 grams→ Enhances sweetness, adds black tea flavor

Signature aroma water

Distilled cardamom and cinnamon with water

Amount: 30 grams→ Adds silky texture, cola flavor

Flavor Descriptors

blood orangeblack teacola

Served in a wine glass, stir after presentation

Equipment

Probat TBD(roaster)
Sudan RumeFinca Las Margaritasnatural processvibration motorrotary evaporatorProbat roastertropical cordialcoffee orgeatsignature aroma waterespresso extractionmilk concentrationBusan WBC 2024

Full Transcript

Pixels are the basic building blocks of all displays. A display consists of millions of pixels, and because these pixels control the color and brightness, the more pixels the display has, the finer the image can be. Therefore, in order to create a higher quality image, the pixels need to be split into many more pixels. As the number of pixels increases over time, not only the quality of the display but also the user experience itself has been greatly enhanced.

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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