Carlos Medina, Chile - 2023 World Brewers Cup: Finals

[@rudyeb4603]

The coolest part is he used a 200 dollar grinder and a home sample roaster and won over roasteries using the best of the best in every aspect

[@biruso14]

1zpresso ZP6 grinder (Just in case)

[@user-ki5vs3oq5g]

Amazing !

[@CoffeeggSPWL]

Bro in Latam buying this is a big luxury I know the Chilean economy is the best of all Latam but still 200$ grinder is a lot of money in Latin America.

[@CoffeeggSPWL]

Which for a competition is of course a whole other level than home brewing but still that grinder is solid.

[@gordon2875]

hand grinder is the best

[@ITTI1988]

I would love to taste his coffee! It sounds just mega amazing! I also find Catuai super exciting as a topic at the moment. CONGRATULATIONS AND MY GREATEST RESPECT FOR THIS PERFORMANCE!

[@yesireveron3263]

Trying that coffee must be an experience from another world!!! and what an elegant presentation 👏👏👏👏

[@memorieswithouthomes1438]

I find it so interesting (and disturbing) how many comments here are from people trying to correct world championship contestants. How pretentious can you be? There's nothing written in taste, you don't make the rules on what's good or bad.

[@petermaris9697]

Indeed sounds great and easy going presentation.

[@evdal1]

Grande Carlos! un orgullo para el café!

[@user-xf1ni9fm4t]

終於不是用90+藝伎 Finally, we are not using 90+ geisha

[@markeetv8961]

Sidra is the new geisha hahaha!

[@user-xf1ni9fm4t]

@@markeetv8961 So that’s it

[@jacklam4299]

@@markeetv8961 Eugenioides and Laurina as well... It is good to see more diversity in coffee varieties in competitions

[@RockHeavy-ft2cq]

Si se le hubiera permitido la presentación en español el barista se le facilitaría mas explicar como embajador de ☕café ya que esa es su lengua de origen

[@edzen6122]

ZP6 !

[@JulianBenke]

people down here clearly know better! maybe go compete😀

[@jvdelacruz9551]

And when you’re done talking, it’s just cold

[@zenadventurer69]

Am I hearing it correctly…a 7:30minute roast ending at 215C with 20% development time? That means he got to first crack at 6 minutes. He’s roasting 100 grams at a time? I guess that would be doable…but the energy required to get to first crack at 6 minutes and then a 20% development time I would think would yield a toasty roast that would totally destroy any of the nuanced flavors he’s talking about with a naturally processed coffee. In short, he would do what Starbucks does…regardless of the cultivar, they burn their coffee into submission and make every coffee taste the same to suit the questionable tastes of Starbucks customers. My understanding is that competition judges these days don’t like acid or specialty characteristics and like a “Charbucks” profile, but I’m having a hard time understanding how the roast on this coffee delivered the taste profile Carlos described. Sounds to me like he took a brilliant coffee and then destroyed it to fit the taste preferences/expectations of the judges? I’d appreciate some insight here because I’m genuinely confused. And these tasting notes…OMG. Check out what Maxwell Colonna Dashwood has to say about tasting notes and you may never watch another competition video. Ripe mangosteen? WTF.

[@RegrinderAlert]

So Colonna ditched tasting notes because they fear they’ll set wrong expectations? LaCabra did the same and their quality has gone darker and more disappointing since. Leaving out tasting notes does not inspire confidence and anecdotally, Colonna was among the worst specialty coffee I ever got to taste. Secondly you are reading way too much in his roasting profile. The Nano cannot be directly compared to your average roasting machine or even most other sample roasters.

[@feaguilarvera]

You can't judge the profile by the temperature he is sharing. It will differ from roaster to roaster machine, thermocouples, and so.

[@matiasgimenez5213]

215° c in the roaster that he used is like 198° c in a traditional drum roaster. The percentage of development is correlative to the total roast time, so 20% in a 7-minute roast is not crazy at all...

[@boiboiboi1419]

Dude have you ever try kaffelogic air roaster? It's a convection roaster

[@frederickateng3779]

Well... maybe u never roast those kind of beans Its so superior, normal beans would be destroyed, but his wont Beside convection style roaster he use

[@Adam-cn5ib]

When you're pouring up and down with the kettle that much at 3:30 for instance it will lead to agitating some grounds more than others because the water is coming down at different speeds, leading to a less even extraction. It looks cool to do it but it's plain wrong if cup quality is the goal. The fact that he did it throughout the entire pour and still won surprises me. Maybe the standards aren't very high at these competitions.

[@hebertzoc4227]

You sound very sure about what you think you know. Perhaps you should test this competition standards yourself.

[@nemunahito]

The word "wrong" may be too strong, as the part that really matters here is how you present the coffee regardless of your brew method. And these technique / recipes used in the competition are optimized to the beans they are using. It does not translate to general, everyday cup of coffee that well.

[@MisterRhul]

I would love to watch a person so confident about what he think he knows against much more experienced professionals in a competition, to see what is more relevant. I would find it very entertaining. 😊

[@jovetata]

So the 2022 winner used different size grinds to coax different extractions to highlight different characteristics in the coffee (acidity, sweetness, body). Seems like a pour of this nature would do something similar. Extracting some coffee more for sweetness and body and some less for acidity.

[@frederickateng3779]

The tricks is his 5 symetrical pour method, its so consistent that could tolerate many errors: pour style, height, miss +-3ml of water And what more amazing is, the result always great without any noticable difference between each cups Its really superior... beside that amazing beans