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World Barista Championships: Busan, Korea, 2024.

Competitor Jack Simpson secures 2nd Place using a Natural Pacamara Coffee grown by Jhonathan Gasca.


For his milk-based course, Jack featured Jhonathan Gasca's coffee; a Pacamara varietal from Finca Zarza in Huila, Colombia. He paired it with a unique combination of cryo-desiccated coconut milk and Riverina Fresh milk for a sweet, dessert-like taste. 
Painstakingly missing out on first place by just one point, Jack said:
“Personally, I’ve poured my heart and soul into this routine over the last six months. Falling short by one point stings, but that is competition. I’m so grateful to have the honour to represent Australia on the world stage, not just once but twice. I hope I did justice to the community that has inspired me so much.”
Earlier this year, in February, Jack secured first place in the Australian Barista Championships with this very same coffee. 

Recommended Brewing Recipe

We're very excited to have secured a batch of this world class coffee; and even more excited for you to try it!

Here's the recipe we recommend for you to get the most out of your Award Winning beans! 

For Pourover, on a brewer of your choice: 

18g of coffee, ground coarse -- If you're using a Comandante grinder you're looking for 20 clicks.

 

The optimal water temperature is 96 degrees celsius. For best results use high quality mineral water, and treat your water for hardness. 

Pour 1: 70g pour

Pour 2, at 30 seconds: 50g pour 

Pour 3, at 50 seconds: 90g pour

Pour 4, at 1 minute and 20 seconds: 90g pour 

You're aiming for a total amount of water poured at 300g, and a brew time of 2 minutes and 15 seconds. 

In the cup you're looking for notes of cherry, raspberry, hibiscus, cacao -- we're super interested in what you can taste, too! Drop us a DM on the gram or let us know when you pop in! 

Happy Brewing!
-- The Saints xx

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