Patrik Rolf
World Barista Championship 2023 · Athens, Greece · Denmark
Patrik Rolf's performance at the World Barista Championship 2023 focused on the concept of deliberate coffee fermentation. He showcased a red Geisha coffee from La Negrita farm in Colombia, emphasizing the impact of controlled fermentation on flavor development. His presentation was notable for its detailed exploration of fermentation techniques and the creative use of ingredients in his signature drink.
Theme
Deliberate fermentation as a transformative process in coffee quality.
Highlights
- · Patrik Rolf used a deliberate fermentation process involving sodium solution cleaning and yeast fermentation in hermetic tanks for 70 hours.
- · The milk beverage featured an innovative preparation by evaporating cow milk and adding 10% coconut milk to enhance tropical flavors.
- · The signature beverage included a yeast anaerobic fig leaf cordial and Koji fermented red cherry juice, showcasing complex fermentation techniques.
- · Patrik emphasized the impact of volcanic soil and high altitude on coffee flavor, highlighting nutrient-rich soil and extended cherry maturation.
- · The espresso was dosed at 17 grams in to 48 grams out, with a focus on extracting more organic acids for a balanced taste experience.
- · The signature beverage was served chilled, with ingredients pre-cooled to suit the warmer climate in Athens, enhancing the tasting experience.
Performance Breakdown
Espresso Course
Red Geisha
- Dose
- 17g in, 48g out
- Roast
- Longer roast time of 12.5 minutes with low energy at the start
- Preparation
- Finer grind size for more surface area, stir five times before tasting
Flavor Descriptors
Tactile / Mouthfeel
Stir five times before tasting
Milk Beverage Course
Red Geisha
- Milk
- Fresh cow milk (4% fat) with 10% coconut milk
- Dose
- 24g espresso, 80ml milk
- Steam Temp
- 52°C
- Milk Prep
- Evaporated milk to reduce water content, added coconut milk
Flavor Descriptors
Tactile / Mouthfeel
Minimized white part in latte art, steamed milk thinner
Signature Beverage Course
Red Geisha
- Served
- Cold
- Concept
- Exploration of fermentation to enhance and transform coffee flavors
Ingredients & Layers
Yeast anaerobic fig leaf cordial
Simmer fig leaves in water, add sugar, ferment with yeast
Koji fermented red cherry juice
Ferment sour red cherry juice with Koji powder
Flavor Descriptors
Not chilled glasses for better taste
Full Transcript
Welcome. Life is like a box of chocolates. You never really know what you're going to get. I believe this to be true, and I believe it should be equally true when it comes to coffee fermentations. I can't think of one single thing over the last few years that has had more impact, both good and bad, on overall coffee quality than those fermentations. And I believe that when we have something as polarizing as coffee fermentations, what sets the really good stuff apart is going to be deliberation.
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.