Lorraine Chan
Canada National Barista Championship 2026 · Calgary, Canada · Canada
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Lorraine Chan's performance treats time as a material to be designed, showing how fermentation, deep-freezing, and sublimation transform coffee and milk. Her espresso is a double anaerobic washed Geisha from El Paraíso, Cauca, Colombia (producer Danny / Daniel Bermúdez) whose green coffee was deep-frozen at -30C for three months, and her milk course is a double-fermentation honey pink bourbon from Aroma Nativo, Huila, Colombia (producer Luis Marcelino) paired with sublimated freeze-dried whole milk. The signature drink captures the past, present, and future in a single 15C cup through fermented syrups, espresso with rose water, and sous-vide caramelized milk, honouring Danny, Luis, and their families.
Theme
Time is something we can design - manipulating coffee through time (fermentation, deep-freezing, sublimation) to taste the past, present, and future in a single cup
Highlights
- · Framed the entire performance around the idea that time is not a single pass but something a barista can design, presenting flavor as the past, present, and future in one cup
- · Used a double anaerobic washed Geisha from El Paraíso whose green coffee was deep-frozen at -30C for three months to halt all molecular activity and lock in aromatic compounds at the exact condition of arrival
- · Applied a two-stage 60-hour anaerobic fermentation with a thermal shock — 40C water for 10 seconds to expand the cellular structure, then 2C water for 15 seconds to lock it back in and trap aromatics inside the bean
- · Designed the milk by sublimation: froze whole milk in a freeze-dryer at -33C for 24 hours to concentrate the fat, protein and sugar into powder, then rehydrated it for a rounder, richer sweetness
- · Built a signature drink representing three moments in time — lacto-fermented peach and lemon syrups (past), four espressos with rose water (present), and sous-vide slow-cooked freeze-dried milk (future)
- · Honoured her producers throughout — Danny (Daniel) Bermúdez of El Paraíso and Luis Marcelino of Aroma Nativo — framing their years of fermentation work as the patience held in each cup
Performance Breakdown
Espresso Course
Geisha
- Dose
- 20g in / 47g out
- Roast
- Stronghold roaster, roasted two weeks prior with a seven-minute de-gassing window and one minute of development time
- Preparation
- Judges asked to assess the crema first, then stir the espresso 10 times in a circular motion and drink with the thick side of the cup facing them
Flavor Descriptors
Tactile / Mouthfeel
Extracted in 25 seconds; serve espresso by stirring 10 times in a circular motion, drink with the thick side facing you
Milk Beverage Course
Pink bourbon
- Milk
- Freeze-dried whole milk, rehydrated
- Dose
- 22g in / 39g out
- Ratio
- 22g in / 39g out
- Milk Prep
- Fresh full milk frozen in a freeze-dryer at -33C for 24 hours so it sublimates into powder, concentrating fat, protein and sugar for a rounder, richer sweetness; rehydrated with high-concentration whole milk and left 24 hours to let the texture fully dissolve and flavors integrate
Flavor Descriptors
Tactile / Mouthfeel
Extracted in 25 seconds; stir the coffee 10 times in a circular motion for better integration before assessing
Signature Beverage Course
Three moments in time
Geisha
Pink bourbon
- Served
- Chilled at 15C for flavor clarity
- Concept
- Capture three moments of time — the past, the present, and the future — in a single cup, where time and interaction drive transformation
Ingredients & Layers
Lacto-fermented peach syrup (past)
Equal parts peach, honey, and 2% salt, fermented for 4 days; natural sugars transform into lactic acid during fermentation, and peach develops new notes of apricot and grapefruit
Lemon syrup (past)
Equal parts peach and sugar with water, infused with 1% lemon peel and lemon juice for 12 hours, then filtered for the syrup
Rose water (present)
Wild rose, sharing volatile compounds with the jasmine in Daniel's coffee; with the lemon syrup creates a new note of lemongrass
Sous-vide freeze-dried milk (future)
The freeze-dried milk used in the milk course, slow-cooked sous-vide at 85C for 6 hours so caramelization develops a pleasant bitterness
Flavor Descriptors
Served at 15C; take as many sips as you like after she calls time
Equipment
Full Transcript
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Introduction
Time is infeasible. We cannot hold it, but in coffee, we can taste it. Hello, judges. My name is Lorraine from Hatch Coffee. Today, I invite you to experience how time transforms flavors, from fermentation to enzymatic transformation, to let it pass and filter in a single cup. I want to show you that time is not a single pass. Time is something we can design. Please feel free to look at the photograph in front of you. Let's savor and appreciate our time together.
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