Too Much Coffee

Despite being extremely busy for obvious reasons, Helen Ostle from the UKBC Team has very kindly emailed details of the winning blends and signature drinks for our enjoyment.

Thanks to Helen, Gwilym, Maxine and Tris for sharing

Gwilym Davies

Coffee Blend:
A 50/50 blend of a Finca San Jose Pulped Natural Red Catuai
from Erwin Mierisch and family in Nicaragua, and an El Molino de Santa
Rita Washed Orange Bourbon from Jose Antonio Salaverrias farm in El
Salvador.

Signature Drink:
Contained melted unsalted butter, grated orange zest,
vahlrona chocolate, muscavado syrup and ground cinnamon.

Maxine Beardsmore

Coffee Blend:
50% Papau New Guinea 'Purosa'
35% Peru (fully washed)
15% Brazil Daterra
Profile - Full bodied, velvety mouthfeel, syrupy sweetness, gamey aroma, very malty, dark fruit finish.

Signature Drink:
Star anise, fennel, liquorice, peppermint, infused in hot water, added
to short espresso to create a warm intense drink with aniseed tones and
menthol quality.

Created through the style of "cupping". Got the judges to "break" the
crust of the spices and inhale the aromas. Served in stunning air-glasses.

Tristan Stephenson

Coffee Blend:
50% Costa Rica Finca de Licho (honey processed)
25% Kenya Gethumbwini
25% Brazil Daterra 'Monte Cristo'

Signature Drink:
Coffee and Cake. Sponge syrup warmed gently then mixed with
espresso, with a walnut and vanilla cream floated on top.