Coffee Training
27TH June, 2018

Craig Simon’s 2018 WBC coffee recipes revealed

Craig Simon’s 2018 WBC coffee recipes revealed

The World Barista Championship brings together national barista champions from around the world to centre stage, as they prepare four espressos, four milk drinks and four original signature drinks in 15 minutes.

Held in Amsterdam, it was Agneiszka Rojewska of Poland who was crowned the 2018 World Barista Champion, the first woman ever to win the title!

Craig Simon, 2018 Australian Barista Champion placed 7th in the championship, missing out on a top 6th birth by the narrowest of margins. This wasn’t the first time Simon has represented Australia at the World Barista Championships, having previously competed three times, and earning a career-high fourth place in 2014.

This year’s routine was Simon’s most sophisticated, mature and complete to date. Recognising the lack of common language or systems to evaluate coffee once it’s roasted for brewing, Simon created his version of a coffee tasting matrix using comparisons from the wine industry, and the deductive tasting systems used to identify provenance and quality. Simon studied a master sommelier course to help develop and refine his idea of a wine themed presentation.

“The coffee tasting matrix starts to identify where coffee flavours come from so we can identify the provenance of a coffee by taste alone. With this system, it means coffee can be evaluated as a finished product, flavour can be communicated clearly to anyone and a barista can engage with coffee consumers just as a sommelier does with wine.”

For his presentation, Simon presented two naturally processed Gesha coffees. For his espresso, he used a coffee from La Palma y El Tucan in Cundinamarc, Colombia. His milk coffee was from Gesha Village, located in Bench Maji, Ethiopia.

To create his signature drink, Simon transformed a Colombian coffee into flavours of a youthful oaked chardonnay from the Yarra Valley. A combination of non-alcoholic white grape juice, charred French oak and elderberry were charged with nitrogen to quickly infuse the aromatics and flavours into the juice and added to the chilled espresso. The result was a drink reminiscent of chardonnay that still keeps the integrity of the espresso’s flavours intact.

If you are keen to test your skills and replicate his World Barista Championship presentation, we’ve got all the details below for you!

Craig Simon’s Signature Recipe
6 shots Colombia La Palma y El toucan
– Dose: 22.5g
– Yield: 48g
– Time: 23s

50ml of non-alcoholic white (varietal) grape juice
4g charred French oak
0.1g zinc oxide added to 20ml of pure water
3g of elderberry

Cool espresso in ice bath to 14 degrees. Charge remaining ingredients with nitrogen for 6 minutes to infuse the aromatics and flavours into the grape juice. Chill in water bath. Add to chilled espresso and serve at 14 degrees.

Espresso Recipe
Coffee: La Palma y El Toucan Natural Gesha
Dose: 21.5g
Yield: 46g
Time: 23s

Milk recipe
Coffee: Gesha Village Natural Gesha
Dose: 22.5
Yield: 38g
Time: 26s
Milk: 125ml FW texture
Cup size: 145ml

Related posts

Coffee Equipment Übermilk: In Review Übermilk: In Review Coffee Equipment | 13 Jul 2018 One of the biggest challenges that cafes face relates to staffing and automation can greatly assist here. Automation may not make a competition level barista better, but can make them... Read More
Coffee Equipment Puqpress: In Review Puqpress: In Review Coffee Equipment | 4 Jun 2018 “Puqpress is one of the fastest growing barista tools in the world and has already taken the Australian specialty coffee industry by storm.” - Barista Technology Australia. Making the best... Read More
Coffee Training Do you need a distribution tool? Do you need a distribution tool? Coffee Training | 18 Oct 2017 By Craig Simon, Veneziano Coffee Ambassador Distribution is always needed as no matter how centralised you get the mound of coffee in the basket, there will always be a section... Read More
Coffee Training Build your career as a barista – Barista Building Blocks Build your career as a barista – Barista Building Blocks Coffee Training | 9 Oct 2017 By Jade Jennings, National Training & Development Manager For as long as I can remember, I’ve had baristas asking if they get a certificate for completing one of our barista... Read More
Coffee Equipment La Marzocco Linea Classic v Linea PB La Marzocco Linea Classic v Linea PB Coffee Equipment | 2 Oct 2017 Ever wondered what the real differences are between the La Marzocco Linea Classic and Linea PB? La Marzocco's Tom Beaumont and our Craig Simon talk about the fundamental differences between... Read More
Coffee Training My experience with Level 1 training My experience with Level 1 training Coffee Training | 6 Jul 2017 by Justin Luchterhand, Coffee Trainer Overall, my experience with level 1 assessment has made my skills as a barista sky rocket!  I come from a Martial Arts background so I... Read More
Coffee Training The lowdown on coffee processing The lowdown on coffee processing Coffee Training | 20 Feb 2017 By Jack Allisey, Veneziano Green Bean Buyer Some of the most common questions that we get asked revolve around just what happens to the coffee cherry after it’s picked from... Read More
Coffee Training Water Quality Experiment Water Quality Experiment Coffee Training | 27 Jan 2017 by Jamie Thomson, Business Development Manager Vic Aim: The purpose of this session was to investigate how water with different mineral contents interacts with and contributes to the flavours in... Read More
Coffee Training BARISTA AT HOME – EVERYTHING YOU NEED TO KNOW… BARISTA AT HOME – EVERYTHING YOU NEED TO KNOW… Coffee Training | 25 Nov 2016 At Veneziano Coffee Roasters, we want to share our knowledge and experience with you. If you’re just starting out or have had your own espresso machine for a while and... Read More

Get $10 Off Your Order

Receive $10 off your next order when you sign up to our newsletter!


Receive $10 off your next order when you sign up to our newsletter!