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Morgan Eckroth

World Barista Championship 2022 · Melbourne, Australia · United States

Morgan Eckroth's performance at the World Barista Championship 2022 was a journey through time, exploring the renewal of coffee through its past and future. Using unique coffees like Eugenoides and Sudan Rume, Morgan highlighted the resilience of coffee and the industry amidst challenges like climate change. The performance was notable for its innovative use of freeze-distilled milk and a signature drink that combined carbonation with traditional Colombian flavors.

Theme

The overarching theme was the renewal of coffee and connection through a journey into the past and future, emphasizing resilience and innovation.

Highlights

  • · Use of Eugenoides, a rare coffee species, highlighting its historical significance and unique flavor profile.
  • · Introduction of freeze-distilled milk to enhance the milk beverage's texture and flavor.
  • · Chilled Sudan Rume espresso used in a signature drink, showcasing tropical acidity and rich tactile qualities.
  • · Carbonation of the signature drink using the Perlini tool for a lush, effervescent texture.
  • · Incorporation of Colombian flavors like lulo juice and Aguardiente-inspired aromatics for a cultural connection.
  • · Espresso cups were broken as a symbolic gesture of facing and overcoming extinction.
  • · Signature drink cups were remade using the ancient Japanese technique of kintsugi, symbolizing renewal and strength.

Performance Breakdown

Espresso Course

Sudan Rume

FarmFinca InmaculadaProducerHolguin familyLocationAndes Mountains, ColombiaProcessNatural
Dose
18.2g in, 40g out
Roast
8-minute batch, 191°C drop temperature
Preparation
Floral botanicals aroma, crema evaluation before tasting

Flavor Descriptors

pink grapefruitfloral roseraw sugarkiwi

Tactile / Mouthfeel

medium weightslicksilkycoating botanical oilslong finish

Perform crema evaluation before tasting

Milk Beverage Course

Eugenoides

FarmFinca InmaculadaProducerHolguin familyLocationAndes Mountains, ColombiaProcessNatural
Milk
Freeze-distilled whole milk
Dose
23g in, 36g out
Milk Prep
Freeze-distilled to 30% for rich texture

Flavor Descriptors

crème brûléeyellow cake battermelted chocolate ice creampraline

Tactile / Mouthfeel

extremely thickheavy weightbutteryrichcoating finish

Sip of water after evaluation

Signature Beverage Course

Sudan Rume

FarmFinca InmaculadaProducerHolguin familyLocationAndes Mountains, ColombiaProcessNatural
Served
Cold
Concept
Celebration of coffee's evolution and past with Colombian cultural elements

Ingredients & Layers

Lulo juice

Lemon-like citrus native to Colombia

Amount: 30g→ Creates tamarind flavors

Simple syrup

1:1 Demerara sugar and water

Amount: 25g→ Enhances sweetness, maple flavor

Salted pineapple juice

Pineapple juice with saline

Amount: 30g→ Balances flavors, spiced cocoa

Freeze-distilled milk

Used in previous course

Amount: 20g→ Cream soda texture and flavor

Flavor Descriptors

tamarindcream sodamaplespiced cocoa

Spritzed with orange blossom water and anise tea, served in kintsugi cups

Equipment

Perlini TBD(carbonation tool)
EugenoidesSudan Rumenatural processfreeze-distilled milkcarbonationPerliniFinca InmaculadaOnyx Coffee LabsColombiakintsugiresilienceclimate change

Full Transcript

Hello, judges. My name is Morgan Eckroth from Onyx Coffee Labs, and it's an honor to be representing the United States. Today, we'll be experiencing a journey through time, not simply looking to our future, but also to our past. Let's get started.

Two years ago, hospitality and specialty coffee faced an extinction. Where once coffee functioned as a canvas that fostered relationships and excellence, it changed. Service in coffee became sterile and deficient.

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.