Takayuki Ishitani
World Barista Championship 2024 · Busan, South Korea · Japan
Takayuki Ishitani's performance at the WBC 2024 focused on creating the most balanced beverages by combining classic and new favorite coffees. He used a Geisha from Panama and a Caturra from Colombia, highlighting their unique processing methods and flavor profiles. His presentation was notable for its emphasis on balance, intentional fermentation, and innovative beverage preparation techniques.
Theme
The pursuit of creating the most balanced coffee beverages by blending classic and new coffee varieties.
Highlights
- · Used a precise blend of 16g Geisha and 2g Caturra for espresso, extracting 46g to balance tactile and aromatic qualities.
- · Cooled all espresso shots to maintain elegant tactile qualities and enhance flavor balance.
- · Implemented a unique fermentation process for Caturra involving anaerobic conditions with bacteria and yeast to enhance stone fruit flavors.
- · Used lactose-free milk in milk beverages to achieve a smooth texture and enhance sweetness.
- · Signature beverage 'Takazu's Intentional Negroni' combined coffee with herbal distillation and citrus fermentation, inspired by the complexity of a Negroni.
- · Incorporated a unique herbal distillation with rose petals, juniper berries, and pine leaves for the signature drink.
- · Created a Geisha infusion vermouth with vanilla beans, sous-vide at 60°C for 2 hours, adding caramel sweetness to the signature beverage.
Performance Breakdown
Espresso Course
Geisha
Caturra
- Dose
- 18g in, 46g out
- Preparation
- Cooled shots, 5 stirs before tasting
Flavor Descriptors
Tactile / Mouthfeel
Wait for instructions before tasting, stir 5 times
Milk Beverage Course
Caturra
Geisha
- Milk
- Lactose-free milk
- Dose
- 19g in, 44g out
- Ratio
- 1:2 coffee to milk
- Steam Temp
- 51°C
- Milk Prep
- Mixed with small particles for smooth texture
Flavor Descriptors
Tactile / Mouthfeel
Use tea strainer for finer crema
Signature Beverage Course
Takazu Intentional Negroni
Caturra
Geisha
- Served
- Cold
- Concept
- Inspired by Negroni, balancing complex flavors with coffee
Ingredients & Layers
Herbal distillation
Gin with rose petals, juniper berries, pine leaves
Citrus fermentation
Campari, pineapple, brown sugar, anaerobic for 3 days
Geisha infusion
Vermouth with vanilla beans, sous vide at 60°C for 2 hours
Flavor Descriptors
Served cold, enjoy in two sips
Full Transcript
What is your happiest moment in life? For me, it's when my ideal becomes reality. I've been a barista for 20 years, and now I can say that my ideal era has finally come into being. My ideal is to intentionally craft every drink in the most balanced way. Today, I want to share my ideal through espresso, milk beverages, and a signature beverage. Ready? Let's go!
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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