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Takayuki Ishitani

World Barista Championship 2022 · Melbourne, Australia · Japan

Takayuki Ishitani presented a unique blend of Arabica and Robusta coffees, showcasing the body of Robusta and the flavor of Arabica. His performance highlighted modern fermentation techniques and innovative flavor combinations, culminating in a signature drink called the Potato Macaulay.

Theme

Exploring the synergy between Arabica and Robusta through modern fermentation techniques.

Highlights

  • · Used a blend of 19g Geisha and 1g Robusta for espresso, enhancing body and texture.
  • · Geisha underwent 130 hours of anaerobic fermentation, imparting grape notes.
  • · Robusta from Vietnam processed with five days of anaerobic fermentation, enhancing sweetness and body.
  • · Signature drink 'Potato Macaulay' featured a herbal distillation of rose petals and cardamom seeds.
  • · Used kokuto syrup made from Japanese sugar to enhance espresso sweetness.
  • · Fermented coffee pulp anaerobically for two weeks, adding umami to the signature drink.
  • · Innovative use of stainless steel ice cubes in the signature drink for texture.

Performance Breakdown

Espresso Course

Geisha

FarmFinca HartmannProducerRatibor HartmannLocationPanamaAltitude1,300mProcessNatural anaerobic, 130 hours fermentation, dried in cherry form

TR4

FarmEatan CooperativeLocationVietnamAltitude1,000mProcessAnaerobic fermentation, 5 days, dried slowly
Dose
20g in, 40g out
Roast
Longer roast for Robusta to emphasize body
Preparation
19g Geisha, 1g Robusta

Flavor Descriptors

pineappleorangered grapeorange blossomwhite wine

Tactile / Mouthfeel

medium sparkling aciditymedium sweetnessmedium bodysmooth mouthfeellong-lasting finish reminiscent of Riesling

Check the crema and wait for instructions before drinking

Milk Beverage Course

Geisha

FarmFinca HartmannProducerRatibor HartmannLocationPanamaAltitude1,300mProcessNatural anaerobic, 130 hours fermentation, dried in cherry form

TR4

FarmEatan CooperativeLocationVietnamAltitude1,000mProcessAnaerobic fermentation, 5 days, dried slowly
Dose
20g in, 40g out
Milk Prep
17g Geisha, 3g Robusta

Flavor Descriptors

dark chocolatedark cherryvanilla aromabuttery flavor

Tactile / Mouthfeel

TBD

Topped with chocolate

Signature Beverage Course

Potato Macaulay

Geisha

FarmFinca HartmannProducerRatibor HartmannLocationPanamaAltitude1,300mProcessNatural anaerobic, 130 hours fermentation, dried in cherry form

TR4

FarmEatan CooperativeLocationVietnamAltitude1,000mProcessAnaerobic fermentation, 5 days, dried slowly
Served
Cold
Concept
Combining Arabica, Robusta, and espresso martini elements

Ingredients & Layers

Herbal distillation

Rose petals and cardamom seeds

Amount: 40g→ Highlights strict notes of the coffee

Kokuto syrup

1:1 ratio of kokuto sugar and water

Amount: 15g→ Enhances espresso's sweetness

Fermented coffee pulp

Anaerobically fermented for two weeks

Amount: 0.5g→ Adds rich umami and transforms red fruit notes

Flavor Descriptors

grapefruitjuniper berryblood orangetonka beans

Served with stainless steel ice cubes for texture

ArabicaRobustaGeishaTR4natural anaerobic fermentationFinca HartmannEatan CooperativePotato Macaulaysignature drinkespresso martinicoffee pulpkokuto syrup

Full Transcript

In 2007, I started my journey in competitions using a blend of Arabica and Robusta. At that time, Robusta wasn't discussed in detail, which was quite normal. Over the years, Arabica has introduced us to some amazing coffees. Recently, Robusta has begun to be appreciated through modern fermentation techniques. Today, I am presenting a blend of Arabica and Robusta to showcase the best espresso, highlighting the body of Robusta and the flavor of Arabica.

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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