Zjevaun Lemar Janga
World Barista Championship 2024 · Busan, South Korea · Netherlands
Zjevaun Lemar Janga's performance at the WBC 2024 focused on the theme of curiosity and innovation in coffee preparation. He showcased two pink bourbon coffees from Colombia, highlighting unique fermentation processes and innovative techniques to enhance flavor profiles. Notable elements included the use of advanced equipment like the Navigator and Rotovap, and a signature drink that creatively combined floral and tropical notes.
Theme
Curiosity and innovation in coffee preparation and flavor exploration.
Highlights
- · Luis Marcelino's double fermented honey process with a 96-hour lactic fermentation using lactobacillus and Saccharomyces yeast.
- · Use of the Navigator tool for precise puck preparation, ensuring even extraction and silky texture.
- · Rotovap used for vacuum distillation of milk, boiling at 16°C to remove water without caramelization, enhancing tropical flavors.
- · Signature drink includes magnolia flower syrup and lacto-fermented elderflower, transforming elderflower into cola and apricot into pineapple.
- · Nitro charging the signature beverage for a silky texture, served at 20°C for flavor clarity.
- · Aroma cloud created by pouring coffee extract over dry ice, releasing coffee aromas to enhance the sensory experience.
Performance Breakdown
Espresso Course
Pink Bourbon
- Dose
- 21g in, 42g out
- Roast
- Drum roasted for 8.5 minutes to 204°C with 12% development
- Preparation
- Stir 15 times, sip from lower part of cup
Flavor Descriptors
Tactile / Mouthfeel
Sip from lower part of cup to emphasize texture
Milk Beverage Course
Pink Bourbon
Pink Bourbon
- Milk
- Textured milk from MRY cow breed
- Dose
- 21g in, 42g out
- Ratio
- 75% second lot, 25% first lot
- Steam Temp
- 16°C
- Milk Prep
- Vacuum distilled with coconut milk
Flavor Descriptors
Tactile / Mouthfeel
Enjoy with notes of crème brûlée
Signature Beverage Course
Pink Bourbon
- Served
- Cold
- Concept
- Exploration of floral and tropical flavors through innovative techniques
Ingredients & Layers
Magnolia flower syrup
Infused 100g elderflower in 100g sugar syrup for 2 days
Lacto-fermented elderflower
Fermented 100g elderflower with 100g raw honey and 2% salt for 4 days
Vacuum distilled coconut water
Distilled with Rotovap, using coconut milk
Flavor Descriptors
Served at 20°C with a cloud of coffee aromas
Equipment
Full Transcript
Time. The specialty coffee industry has never been as innovative as it is right now. We keep moving forward, opening new doors and doing new things because we're curious. And that's a good thing because curiosity keeps leading us down a new path.
Hello judges, my name is Siobhan, and today I want to show you how my curiosity has led me down a path to innovate the taste and experience of the coffees that I serve. The order of your courses today will be espresso, milk, and signature beverage.
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.