My US Barista Championship Signature Drink

[@smilinglemon5138]

My roommate: why you ate all my lime skin in the refrigerator? Me : no, you will never get it

[@acommenter4252]

xd

[@alihalil4917]

@@zoinx8256 ما عرمحگجججحچهخجج٠ عند د

[@rootypoots]

There are so many similarities between this and the recipe I helped my husband develop for his signature drink for judging when he was graduating from the barista academy in the Philippines. Plenty of differences, too, but it really makes me proud to see that we thought along the same lines as someone of your stature and renown! That whole period of life was chaotic and over-caffeinated with too much frantic running around on far too little sleep so my memory is hazy, but I know his drink was an espresso (made with Klatch’s Kona beans)+calamansi oleo saccharine+mango purée+lemongrass syrup+some sort of green tea in some form (was it incorporated into the lemongrass syrup? Who knows? I sure don’t), with some sort of infused coconut cream, shaken with ice.

[@morgandrinkscoffee]

What a wonderful drink, it sounds amazing!

[@u140550]

Hmm If you fully remember it, it isn’t as hazy I think based on what you gave us that sounds delicious!!

[@weedoutofthepot]

If I'm in the Philippines, specifically Metro Manila, is there any way for me to try this drink?

[@rootypoots]

@@weedoutofthepot nope, sorry! We’ve both moved to Alaska

[@axcolleen]

I suggested kalamansi with her last time! Kalamansi is a really good citrus.

[@mischievousamoeba]

From a retired mixologist: Your drink sounds lovely and I'm cheering for you! If I may offer suggestion, it would be to use clarified (clear) ice. It will remove all of the impurities so that nothing will detract from your beautiful beverage, and when you strain, do a tiered pour. You do less in the first glass, a little more in the second, a little more in the third, and then the 4th glass will be the desired volume. You then top them off in reverse to equalize the dilution, to avoid the last pour being more diluted. Just wanted to offer some old lady advice. I worked at the Ritz for years (where Carrie Underwood was married) and had some very... particular clientele lol. Oh, and if you want to sound fancy... the membrane is called the "chalaza" haha. Good luck dear!

[@andreaoak]

Wow, and here I was thinking clear ice was only useful to make the drinks look prettier, thanks for sharing!

[@fernbear3950]

Woop Woop! Croud sourced wisdom and encouragement! My CFA manager encouraged me to read the main book on the Ritz Carlton for customer service. Wow! You guys really are tuned into the guests! Absolutely a ton of work, and my greatest amazement and respect for all y'all! Hope it was a good job! I'm curious about the tiered pour bit now -- is this something that a very, er, picky customer taught or asked for? Really interesting tidbit, for sure....

[@mischievousamoeba]

@@fernbear3950 Ah, that came across wrong. I just made one statement after another and the clientele thing was more so to convey that every little detail mattered. I didn't mean that the pouring specifically was due to a guest; It's just something you do when pouring multiple shots/drinks. I learned that early on in my career as a bartender at nightclubs, and I would assume it to be a standard practice... but after trying to find an example in a KZbin video, it seems not. I'll try to hunt one down to post here at some point.

[@kathleenu4461]

Morgan is the US Barista champion 2022 as of today. Awesome program perfectly performed all weekend! On to Milan for the World Championship.

[@jonhogrady]

Dropping god-tier bartender knowledge in the chat

[@nullasalus3]

I'm more of a cocktail drinker than a coffee drinker, so I'm intrigued you're making a variation on a sour for your signature drink! I've seen espresso drinks turned into cocktails but not the other way around before. Good luck at the competition!

[@llms_react]

With more people giving up alcohol, this might become the new trend!

[@SadForLyf]

Noone asked,lmao.

[@seasonsarecool]

@@SadForLyf no one* if you're gonna make an uninspired "comeback" at least spell it right

[@SadForLyf]

@@seasonsarecool cringeworthy.

[@seasonsarecool]

@@SadForLyf lmao you're one to talk

[@Pvydrow]

I'm really rooting for you Morgan, we're so proud of you for getting so far with your talents and interests and for sharing them with us

[@omarkiller2222]

In other words raipud by a 🐐

[@MaybeAnnatar]

This is might be a weird comment, but your laugh is so calming. I deal with a severe anxiety disorder and this channel is one of my comfort spaces.

[@morgandrinkscoffee]

That means a lot, thank you! Glad to do what little I can!

[@doratiscareno5856]

Anna try... KZbin NICOLAS FAIRFORD KZbin Mr CARRINGTON

[@doratiscareno5856]

KZbin Scandish Home I love her she keeps me clam and i learn alot from Her And She lives on a BEAUTIFUL pc of land with Her husband two sons and Chickens She Grows HER Own Flowers, PLANTS, VEGETABLES She aways decorates for the Holidays 👍 Her Home is so BEAUTIFUL...💕 SHE SO LUCKY👏👏👍

[@MaybeAnnatar]

@@morgandrinkscoffee my boyfriend has learned that if I'm watching like all of your videos in a row I'm feeling super anxious. He's started going out to my favorite places to bring me desserts when he hears your videos. Thank you so much for sharing what you do on this channel!

[@DigitalicaEG]

Good to know I’m not alone, same here ✋🏻 @Anna @Morgan ❤️❤️❤️

[@dartagnanhaase1602]

hey pro tip from someone who loves cocktail making get one really big cube and a few small ones the small ones are for dilution but the one big heavy one is for airation it should improve the texture of the egg white. I learned this from the channel how to drink.

[@nyxie1439]

I love the channel "How to drink"!! Though, I was particularly interested in his coffee episodes. 😅

[@griffinmaeve]

This is true! The technique is sometimes called "The Mama and the Kiddies" and you can carve ridges into your "mama" ice to help it catch the air. If you did this with clarified ice as well I think it would make for a really nice presentation too.

[@tee_nanners]

I love your channel so much because now that I'm sober, I want so badly to enjoy the feeling of trying new cocktails and experiencing a good drink. I just love drinking anything, and having a nonalcoholic alternative has been really nice to look forward to trying myself!

[@thebitterfig9903]

Speaking of things borrowed from cocktail prep: blending the drink before shaking with ice is a lot like the "dry shake" method that a lot of egg white cocktails will employ. The ingredients except the ice are vigorously shaken first, then ice is added, and shaken again. Creates more foam with a better texture than only shaking with ice. Good luck!

[@lexichantel96]

Didn’t she accomplish this step with the immersion blender?

[@thebitterfig9903]

@@lexichantel96 That's exactly what I meant. The immersion blender does something very similar to how it'd go with cocktail prep. Useful to know, in part for folks who don't have the same tools.

[@lexichantel96]

@@thebitterfig9903 Got it, thank you for clarifying!

[@ravenson4243]

you're such a great speaker. i like listening to you talk so and explain step by step the ingredients and the instructions of your recipe. im rooting for you in the competition !

[@liamm7739]

Good luck, Morgan! It’s been incredible to see your preparations for the USBC and we’re all rooting for you!

[@u140550]

I hope she gets first place!!!

[@liamm7739]

@@u140550 Yes!!

[@CHEFPKR]

This sounds delicious and I need to try and knock one out this week. I am a huge fan of Mixology and the applications that can be used for food are seriously underrated. Best of luck!

[@streetninja510]

The food tube cinematic universe widens😍

[@matthewramirez3758]

Tip: Crack your egg on the table and not the bowl. You’ll lower the risk of accidentally breaking the yolk or getting egg shells in the bowl. Best of luck in the competition!

[@CowWithACape]

This also reduces the chance of introducing bacteria on the outside of the egg shell to the inside!

[@neondemon5137]

Thanks you! Hate when people crack eggs on the bowls rim.

[@AlexDahl]

You'll also increase the risk of accidentally overdoing it and dropping the egg onto the floor!

[@JamesRobinson01]

@@CowWithACape now this is a reason I can get behind for doing this! I hate cracking on the counter I always get an egg mess that needs cleaning and I’ve always found I almost never break shell into the bowl that isn’t super easy to get out it’s never made sense to me.

[@akilegna1255]

@@AlexDahl that just means you’re incompetent

[@Angie-tc1wl]

Good luck Morgan, you're going to do great!! Thanks for taking us on your journey, it's been a fun ride!! It was so nice to meet you on Saturday, you're so sweet!

[@morgandrinkscoffee]

You as well! And thank you! 💚

[@natmickan]

A tip that may save you time on game day: if you need to fish membrane or a piece of shell out of your egg white, use the shell to do it. It won’t slip away from the shell like it does the spoon (could save you a few precious seconds). Good luck!

[@alexiblue434]

I’ve made this every day this week. Many limes were harmed in the process, but oh my goodness it is so delicious. Thank you for sharing 💖

[@EmileeBryant]

Miss you Morgan! Seen you soon in Boston!

[@morgandrinkscoffee]

Can’t wait!! 💚

[@kathleenu4461]

Morgan is now the US Barista Champion. Excellent performance this weekend. On the way to the World Championship!

[@xllvr]

Really intriguing to see so many cocktail techniques in a coffee making process. As someone who likes both it was really fun to watch this (especially since I've been wondering about your signature drink).

[@pipraqs4992]

And now you're the us barista champion because of that very delicious signature drinks of yours morgan...definitely gonna try this as well🤤

[@ivurivurivur]

I found James Hoffman's channel and was really fascinated by the WBC. I then found Morgan's channel, and thought to myself- 'if anyone deserves the WBC title, its her.' It was so satisfying when I got to know she won the USBC, I hope she wins the WBC too :))

[@ChocolatTherapy]

last weekend i attended amsterdam coffee festival, and subsequently saw the dutch barista championships! i wasn't really aware of all this happening, im more of just a private coffee geek lmao. but bc of your videos i ended up watching some routines and they made me so excited for your go as well. wishing you all the best of luck! i'd have to check timezones, but would love to attend the livestream too. just based on your passion and how you approach the whole thing, you'd deserve it so much to win!! it'd be awesome to see you compete in the world's barista championships! the Dutch champion turned out to be working frequently with one of my most favourite coffeebars in amsterdam, it was a fun surprise to recognise him and connect the dots, ha. thank you again for your videos, and being so open about this whole process. it feels like a breath of fresh air!

[@mcmaniel1]

This sounds delicious and I love all the techniques taken from bartending! especially the immersion blender or as I like to say the smart dry shake. One thing I would say is that I wouldn't weigh out your ice when it comes to dilution. It seems like weighing out the ice would give you more control over the dilution but it's actually the opposite, the drink has to work harder to get down to the desired temp making it harder to get the exact dilution every time. The more ice you have in your shaker, the quicker it will bring your temp down where the drink will reach a equilibrium where it can't get any colder and is too cold to melt the ice, so pack the shaker and shake for 12-15 second to achieve this. The other way I would suggest controlling dilution would be blend the ice during the emulsification process, you can start with one cube, blitz then taste and if it requires more add another and blitz, so on and so forth till you reach your desired dilution. Sorry for the rant, I am somewhat passionate about these matters haha.

[@ravendaphile]

All your efforts will surely pay off! You'll do amazingly, Morgan!!

[@XanBos]

Totally had me at the lime and the mango, which has to be so awesome! Then adding Jasmine too? All I can say is if I could get everything in time, I would be VERY inclined to enjoy this drink with you! Much success on your journey! This has been fun following along with you!

[@Miipmiip]

So excited for you! Good luck Morgan!

[@EZOnTheEyes]

Going into this I thought "Oh cool, maybe I can whip this up for breakfast tomorrow!" _but then I saw the first step is pealing Two Pounds of limes_ 0_0 ...maybe I'll stick with my normal drip maker haha

[@morgandrinkscoffee]

ahahahaha

[@vaelophisnyx9873]

could give food-grade lime oil and sugar a go, not sure if it'd work the same though.

[@halycon404]

It's not as bad as it sounds. I make tons of lemon oleo saccharum in the summer for lemonade. It's easy to just take two metal bowls to the couch while watching a movie or something and peal. Grab a lemon/lime from the bag, peal over the bowl they are going in, toss the pealed fruit in the second bowl, repeat till done. I also don't bother with the bags. I just leave everything in the metal mixing bowl and toss a cloth over it, easier to scrap all the goodness out of the bowl with a rubber spatula than trying to get it all out of the bag. The 8 hours is for BEST results btw. 2-3 hours will get about 80-90% of the way there. Also, for bonus ideas. It's still a great big amount of sugar, it'll still caramelize, just follow any recipe for making caramel syrup subbing oleo saccharum for the sugar, same amount of water. When I can be bothered to actually put in real effort the result is one of my friend's favorite drinks. I caramelize the oleo saccharum; split the lemons in half, dip the ends in more sugar, then toss on a roasting tray split side up under the broiler so they'll take on some color; then juice lemons and assemble same as always. I see no reason limeade couldn't be done the same, or orange, or whatever. The result with lemons is a very good homemade lemonade, but it's got a deeper richer complexity on the backend. I don't recommend making it often, but once in awhile it's good. When it's my turn to do meals with friends I like pairing it with asian dishes, it goes really well with hotpot.

[@beninbend]

I had a random memory of this video and finally made a stripped-down aeropress version of this drink sans egg, orange blossom water, and jasmine tea mist. Happy to report that the super simple version is delicious. The flavors just go together so well. Thank you!

[@sshum00]

I want to try making this. OK I'm going to make this. Wish me luck fellas.

[@sakuramhtk1207]

Good luck to you!!! I’d lovee to make it in the morning. Thank you for sharing your passion with us!!! 💕

[@vintagepissa]

That drink (which I'll probably only ever be able to imagine it's taste) sounds S tier!!. I hope you win!

[@yatharthsinghb371]

Best of luck for the championship. Love from India ❤

[@Lucy_Lothe]

I never knew coffee could go this deep. Never even occurred to me. This is really cool.

[@polinaignatenkova3634]

Just a quick note - the fact that YOU a person who WINS places (?) in NATION WIDE COMPETITIONS also spills stuff and has tiny little messes and is just a normal person™ really helps, it's really nice

[@laurenschenck5355]

Good luck Morgan! Got this cheering for you! 😊

[@TheCookingdelight]

I wish you the best for this competition. You are so talented.

[@nipunlokuwithanage3433]

someone get her a chef's hat cuz this sounds like chef's kiss. good luck!!!

[@tita8bit302]

Morgan, you have to make a video teaching us how you do your hair. It's always on point.

[@eriatarka1983]

Just got my first espresso machine last week. Coming back to watch this again. What better way to break in the machine than by making the USBC winning signature drink!

[@burtonyan8467]

This looks like it'd be a great mocktail too, better than a mocktail even. It's a drink that stands on its own merit.

[@Friendshipadams]

Watching This after your win!!! Congrats! So proud of you!!!

[@fryeday]

Speaking for myself, I like seeing someone making the kind of mess I would be making, it's like when a math teacher tells you to show your work.

[@MattJones87]

Was thinking how awesome this would be as a sproda even before you said it…can’t wait to try it! Thanks so much for being so transparent and sharing with us!

[@squidwardcallsmedaddy5174]

Im a big coffee drinker. Hence i find all your videos relaxing. And your pretty face with a soothing voice is the cherry on top.

[@Jamoke599]

Have to agree with the dry shake comment. That is done in the cocktail world to increase the foam of any egg white drink. Also, it is done to denature the proteins in the egg white when you put in the line oleo sacrum. It will help make sure everything is mixed properly and can maybe take away the use of the blender as well. Make sure that the hot espresso doesn’t scramble that egg white! Good luck out there and we are rooting for you!

[@rafiweiss3915]

You're so chipper, and while my interest in coffee only extends so far, I enjoy putting your videos on just to lift my mood, thank you! 😄

[@daveschwartz7817]

Best of luck to you at the US Barista Championships!

[@carlosmarin9136]

Love the video and your energy. I wish you all the luck you need.

[@bestnarryever]

Not only rooting for you Morgan, but definitely also wishing you have a great time while presenting 💛

[@SirZorgulon]

This looks incredible! Never thought I’d see oleosaccharum in your videos, it’s like the best part of cocktail KZbin and coffee KZbin in one. Best of luck at the competition!

[@catrinacraft]

Wow! Morgan you did a great job! Congratulations!

[@trying_my_bestest]

I'm so sad that I'll be at school during the Livestream and probably won't be able to watch it while it's actually live but I'm excited to see it afterwards!

[@ashleyyyy25]

This drink is insane! I’m so excited to try it!!!

[@scottleggejr]

Best of luck! I wish everyone competing did a series like yours.

[@toslt]

Loved making this, one problem was that the orange blossom water I bought was really intense so had a fun time trying the balance it out with more of the other ingredients

[@fernandozachiola]

love your passion Morgan! it really transports to me as a viewer online

[@rlb2444]

Love your energy, motivation and creativity in making this delicious sounding drink. Congratulations on your competition. Well deserved. Now, I am creating an ingredients list!

[@juliettegibson9845]

This is a seriously cool drink! I won’t be able to make it this Friday but I’m really looking forward to when I can. Rooting for you, Morgan!

[@overthinking1843]

i had no idea coffee could be this complex... but now I'm intrigued to try this myself

[@Dawnshadow]

This is so cool! Good luck at the competition.

[@annecassidy4448]

What an interesting signature beverage! Go for it Morgan, we’re all behind you! I’ll try this myself - what a super beverage for warm weather!

[@zacharyshaul]

Good luck Morgan!!! Love your content and I know you'll kick ass at the barista championship

[@PhilGeissler]

Thanks for taking us on this journey with you! So excited! Hoping to make the livestream!

[@SergeantSphynx]

You have me tempted to try making a cocktail version using Mr Black.

[@captainzyler2540]

your hair always looks so nice! im very jelly of your awesome hairstyle

[@elizabethworthen4641]

This reminds me of cooking competition prep😊 the honing of a recipe is a wonderful thing to do and a wonderful thing to witness. Good luck!

[@civilizeddiva]

Being true to yourself, if at all possible, in the safest manner possible, you MUST slide into position during the championship. Good luck to you😊

[@TheBoardGarage]

Looks like a really killer drink. Best of luck at the competition! 🙏

[@carlesmiquel]

Congrats Morgan! You deserved winning, although we knew you were going to do it! Cheers.

[@michaelbarton5169]

This drink sounds delicious! If you didn't want to dilute it, you could shake with frozen green grapes. Or you could go full on "caf-tail" and serve in a martini glass with skewered frozen green grapes (which replace the olive typ in a martini). Looking fwd to see what you come up w! Cheers and good luck

[@Fushurururu]

Morgan finally doesn't just spill coffee, but also spills the beans! Looking forward to try this drink, even thou I most likely will mess it up...like with most of the things.

[@kineticpsi]

Wishing you all the best and a great experience!

[@amirrezahabashi7347]

Good luck Morgan!

[@julecaesara482]

I am not particularly into coffee but my my is it inspiring to listen and watch someone who is passionate about something Oh wait. I have everything I need for this drink at home except for the orange blossom water. ... What a motivation to get dressed and go grocery shopping

[@RCola1217]

This is such a great adventure and goal for yourself. Can't wait to watch the footage from the competition!!!

[@JaysonChanchio]

Good luck Morgan! Will be watching your live stream here in the 🇵🇭 Philippines

[@GJToken]

You might consider using a rotary "Apple Peeler" if you're removing the peel from that many limes, might take a bit to dial in the cutter setting, but it should make short work of a bunch of limes if you plan on making this often

[@kileyfitzgerald6792]

While in Boston go to cafe vittoria on Hanover street! It’s a traditional old, Italian coffee shop- you can order a lobster tail - the best pastry or a chocolate chip cannoli . This spot is a time capsule and they have a bunch of their old machines around on display! You’ll love it! It’s also right down the road of thinking cup, where a coffee competition champ works!!

[@ohjustmeliam]

Wishing you all the luck! This looks great!

[@masamunesword]

I did get around to making this even if it wasn't exactly at the same time as the competition. I did it with Passenger coffee's Jaime Ponce and it was delightful. It really did remind me of a ramous gin fizz but with the coffee flavor integrated well and the mango made for a fun twist. Very refreshing.

[@nicohobson5251]

genuine question: for a vegan alternative, could aquafaba do the trick? like is it mainly a texture thing adding the egg white component?

[@samphillips880]

should do, as a bartender my bar mostly uses an aquafaba based foamer instead of egg whites in a lot of classics so they're vegan

[@healinggrounds19]

I always find aquafaba salty? How do you counter this at the bar?

[@user-wf3nl3vg3g]

@@healinggrounds19 the salt can help some drinks! but in general adding extra citrus will make it less salty. try infusing floral/delicate components directly into the aqua faba to make sure they come through

[@SusanIvanova2257]

@@healinggrounds19 do you use aquafaba from canned chickpeas? Iirc a lot of canned beans have a little salt in them. Maybe soaking dried beans yourself solves that.

[@dannin1278]

Tip for Oleo Sacharum it's best to use softer limes, oranges lemons etc. As it makes it much easier to get just the skin with less pith

[@carolinemartin6886]

Good luck Morgan! I'll be at work for your first live but I'll be cheering you on with my morning coffee! 💪❤️☕ You're amazing!

[@juuush]

You NEED to name this killer bev. ...also I'm so tempted to make this, but alcoholic. I'm thinking a london dry gin would pair well, with or without the additional soda spritz!

[@gregfitch8937]

Best of luck Morgan, hope everything goes great for you.

[@psp4gamer]

Now it is less time to the USBC, good luck!!!

[@eduardoleiva479]

Good luck in the competition!

[@timothyvandyke9511]

My favorite thing about your channel is you know so much but also don't get all elitist. You make this super fancy special drink, and it looks fantastic, and then other videos you're like "yeah, I like my coffee with creamer what about it?" You get the whole spectrum!

[@timothyvandyke9511]

To add to this, the whole reason I tried cold brew was because you made it super approachable in your videos

[@sinemguzel-yldrm8353]

You go Morgan! Rooting for you from Istanbul! 🥳

[@Emberheart_]

That looks amazing (and I bet it smells amazing too while mixing it all together), I'm half tempted to try make it sometime just to try it out! Good luck at the Barista Championship!

[@FunnyArcade]

I'm not sure what spirit would work best, but, this would make a fantastic base for a cocktail. A floral gin maybe?

[@kjdude8765]

Certainly a floral gin would be the first choice but I bet it'd work great with a light aged rum too.

[@cheskydivision]

Keep a towel in hand or next to the shaker to set the mixer on or to hold the end to stop drips.. I can’t imagine the flavor but was thinking over ice topped with sparkling water. Good luck.

[@ashleyyyy25]

I will really make this drink and cheer you on live! Yay! So excited!

[@patogordo2000]

Hope this is after the championship so no one copies becaus it looks delicious!!!

[@lakenbiletski6823]

So excited for you Morgan! Best of luck!!🤎☕️🍹

[@megazilch]

How you and your channel have grown! Rooting for you dude!!

[@arelismargarito5283]

Good luck Morgan! 👍🏼😇🙋🏻‍♀️☕️🥭

[@onocoffee]

Good Luck at the USBC! If I can break away from the show floor, I'll come over to watch in-person!

[@Violablacks]

You got this Morgan, that looks delicious!

[@DigitalicaEG]

Good luck Morgan! I really hope you win! 😍🥰