James Hoffman World Barista Championship 2007 - Legendas Bilíngues
It was with my great pleasure that I introduce world barista championship finalist number three.
The barista champion of the United Kingdom, Mr.
James Good morning, sir.
Good morning.
Well rested, I hope.
Yeah, I lost my voice a little bit, but I'll try and speak up today.
Very good.
Are you ready?
I am.
Judges, are we ready?
World Brace Championship finalist.
When you're ready, please start your timer and begin your presentation.
Thank you.
Good morning.
My name is James.
I am delighted to be here.
I'm actually going to start today with a little bit of signature drink preparation.
I wanted to create a drink that used all the ingredients that through their
flavour marriage with coffee have become part and parcel of the ritual of sitting back and really enjoying a cup of coffee.
It's that cup that you want, not that cup that you need.
Now I'm gonna start two parts here on stage today.
The first part is a bit of a I like to turn foods into parts of drinks.
scotty as a foam.
Now can't use the finished biscuits, so I'm going to use the key ingredients and infuse them just into water.
So with a pan, just some still water.
And into that we're going to add some almonds and some toaster hazelnuts.
I like the rest piece of biscotti that I have a little rosary in there,
add something to the nose that's really nice, a gelatin, and just to swing that up, just a little sugar syrup.
Now that'll infuse on the hob, at the same time I'm going to do another infusion with a slightly unusual ingredient which is tobacco.
Now I want this not just for the really interesting flavour marriage but also for the sensation it's going to bring to the drink.
So we just have some half and half here and some tobacco and they're both going to heat up.
If you get a chance please do reachable and just smell the tobacco.
It the most incredible aroma.
So while isn't fused I'll prepare you each and let's rest up.
Thank you.
Add the Don't push me down from stars,
chosen specially before you die,
who live inside the mountain years,
gathered timber by a line in which to take a long,
traveling many miles knowing they take a long Yeah,
yeah, when they got here, all the tossed air, on the roof, we'd say that's our hell.
And where the rain comes, we think for...
Today I'm going to serve you a similar state of Costa Rican coffee.
Whilst I do enjoy the thick,
heavy-bodied chocolatey espresso, I also like to explore coffee and this seemed a great opportunity just to serve you something very, very different.
So I chose something perhaps a unexpected.
In the cup, on the nose, certainly you should get into hazelnut, but the cup we should be light, delicate, fresh.
Please, please, really, really stir this up because at the bottom of the shot is the sweetest part, and just gives the most of it.
One little finish will linger all the way up to your cupboard.
Cheers.
Please.
Thank you very Thank very much.
Whenever I was a child, I wonder what if my name had changed, and something more for Dr.
Light, Roscoe, been born in 1891, waiting with my intro sign.
I'm using the grinder on the right.
Thank you.
They're on round and foraged, they made their house from cedars.
They made their house from stone But they're a little like you And they're a little like me We have all we need Oh,
I'm waiting for you, I'm changing to you, all around this place, this place.
We'll make it back to all this stuff, but no one to stay with.
We'll make it back to all this stuff, but one to with.
Just stay Okay.
Okay.
Okay.
Okay.
So for my cappuccinos,
whilst again I do enjoy that espresso that's turned into chocolate and nuts by milk, I also wanted to say something different here.
I wanted to find a coffee that could offer a different kind of interpretation of what cappuccino can be,
and in one single estate again I So the estate that I've used for the cappuccino blend is one called a Getting Weenies in Kenya.
And if I was to push, I'd probably say it's my favourite coffee this year.
I've been drinking just a lot of it, it's filled with coffee.
And it's one of those coffees that just does not taste like a coffee.
It's true, but I'm glad you brought the last moment of this.
Excuse me.
Now, please, let me see you.
CHEERING You're almost.
Thank you.
CHEERING In the cup, when you drink this filled coffee, as it cools, it just turns all black currant.
And that's what I wanted to do today.
There's an espresso, unfortunately.
It's not quite as balanced.
But once you put it into milk, the milk brings the sweetness in the body that you're looking for.
You can probably smell them already.
On nose, it has an incredible raw fresh picked black parent smell.
In the cut, the milk softens back.
It a soft, sweet jamminess to it.
I it's just delicious.
I think it's unusual.
I think different.
But again, I like to explore coffee.
I to see what different drinks can be.
I really, really enjoy drinking this as I practice.
I really enjoy serving this to you today.
So I really hope you enjoy it.
See you.
There you go.
I'm going to go.
Oh my gosh.
50 right Because the signature drink is all about marriage and flavors, I felt that the nuttiness from the Costa Rican world.
work really well with this drink, but equally that the fruit from the Kenyan worked really well with the tobacco.
So for this drink I'll be using two shots of the Costa Rican coffee mixed also with two shots of the Kenyan getting green.
I'll go into the tobacco infused cream with a little chocolate and that'll be the bottom of the drink and a biscotti foam on top.
I'm leaving once a day to pass some groceries.
They lie up so absent minded that I'm eating new anxieties.
So am I erasing my life?
Bloss up, hope I'm not the rest of myself.
I guess that would be my turn to give my heart to a garden.
But one?
Which one do I have gy Neon startling?
It's filled with losers,
psycho or confused I just want to hold the fear In my life,
my life,
my life,
my for you Call your heart,
o'er the field is what is that Let's grow,
let's grow,
let's grow,
something pleasant We're all right,
we're all we're all These bitches, bitches, this is an excellent picture Guess who would be nice to help in your escape?
Wrong patterns,
your barest is a- B-b-b-b-b Oh As I said before,
this drink is about coffee's pleasure,
so for that reason I hope you can sort of imagine yourself taking this in where you're very comfortable,
be better armchair wherever you'd like to go and you're going to have a cup of coffee and really enjoy it.
When I drink this I like to take the time so I like to start with a little spoonful of the biscotti.
and then drink it down.
You're welcome to stir but you don't need to.
What I do like is that just as I swallow a little while later on I get a warm tingle from the tobacco coming through.
When I get that I like to sip again and just let the coffee and chocolate wash over that.
I really like this.
I hope you do too.
Enjoy.
Thank Thank you.
Church is I've enjoyed this.
I have very much.
kind of his fault.
Time!
Marise the champion from the United Kingdom, James Hoffman!
Mr.
James.
Hey.
How are you?
I'm pretty good.
How do you feel?
Uh, like someone who's done this for the last time because I've just enjoyed competition but now it feels really good.
Just to have finished, it's great.
Is it a time you've competed at WBC and the second time that you made finals?
Is this different for you from last year?
Weirdly, I guess, being in the finals last year took the pressure off this year.
I had an accomplishment of which I was very proud.
To get here today was completely unexpected, so I've just taken the chance to enjoy it.
I've served some, what I think is incredibly good coffee is a raw material.
So hopefully the judges have enjoyed that.
Very good.
Did you, you able to accomplish everything else that you wanted to today?
I hope so.
You know, I hope I gave them what was there in the hopper.
Very good.
Anything you'd like to say?
Thank you everybody.
It's been a pleasure.
James Hoffman, United Kingdom Burista Champion, and World Free State Championship, finalist number three.
Well done.
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