How To Make A World Barista Championship Beverage
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- čas přidán 17. 11. 2022
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Watch my WBC routine here: • Morgan Eckroth, USA - ...
Ingredients you can find online-
Lulo fruit pulp: a.co/d/dvSr0hc
Orange blossom water: a.co/d/0HnAcWE
Perlini: a.co/d/9IXndEI
How to make freeze distilled milk: • The Best Milk You’ll E...
The reason it doesn't curdle when you add the milk last is because everything is very cold. Milk curdling happens when proteins denature, just like scrambling an egg. Protein denaturation relates to both acid and heat. That's why cheesemakers have to heat up the milk to form curds, or why sometimes the milk you have in the fridge might not curdle until it hits your hot coffee.
Also why it's a good idea to steam alt milks slightly cooler than dairy imo. I stop at 60C. And I don't make milky drinks like macchiatos with alt milk. Too much acidic coffee diluted in too little milk leads to coffee flavoured tofu soup.
you should legitimately be able to pour milk into tea that was just steeped with boiling water without the milk curdling. if your milk curdles from doing that your milk is probably sour or almost sour
@@MattHarris85 I haven't had too much issue with alt milks curdling, but they can split real bad if the emulsifiers get denatured (which is a brand by brand thing in my experience making blancmanges and bringing them to a full boil)
@@justinbouchard yes you should be able to, but the reason you can’t add warm/hot milk into certain drinks is because of the acidity. If you put anything that’s acidic or citrusy into warm or hot milk, it will start curdling and you’ll have the beginnings of cottage cheese or paneer.
Wait 'til you discover stomach cheese.
In elementary school, we would get milk every day with lunch. A couple of students would be responsible for going to the room where the milk is stored and pulling out everyone's preferred milk (2%, whole, etc.). I used to volunteer for it so I could make sure to get a partially frozen milk for myself. The non-frozen part of the frozen milk really is very rich and satisfying. I was enjoying freeze distillation without knowing what it was called.
cool
And leaving a diluited milk in the process lol
@@elvenadohostil8607early birds get the worm
I have never drank coffee in my life but I'm still watching this video, it really shows how nice her energy is.
The passion is communicative and it is very interesting to know about all of those ingredients and techniques, and I'm learning plenty of words as a French.
@@Raphael-2 Passionate people speaking about what they love is intoxicating
Adderall
wtf
I watched a linus techtips a few weeks ago and I keep getting recommended coffee videos. I've been enjoying how chill they are. The only thing thing that I have to say is this drink isnt simple xD
Hi, just for future reference Lulo plup can be typically found at a hispanic store! They almost always have it in the freezer section under the brand Goya or La Fe. These are pretty cheep and great bang for you buck. I am from Colombia and Lulo is one our staple fruits; it super exciting to see someone use it in a different form then how i typically see it out here!
Thank you for the tip! I live right near a Hispanic grocery so I will definitely look for some!
Necesiro lulo en Uruguay 😢
Is this tamarind?
You can also find it as "naranjilla"
@@malignkisses No, it is not tamarind
Fun fact: lulo is not actually a citrus. It's a nightshade, and so more closely related to tomatoes than any citrus.
Thanks 👍
Really good to know! I have family with a nightshade allergy, so I won't serve it to them if I experiment with lulo!
Pineapple isn't a citrus either, its one of a few varieties of 'Ananas comosus', I don't know why she is using citrus as a substitute for fruit in this context...
@@joshedwards7012 It's playing the role that's usually played by citrus in mixed drinks.
@@joshedwards7012 acidity
you, james hoffman and other barista/coffee expert creators have made me fall in love with this beverage. all the equipment is so expensive tho, and even more where i live, considering it’s almost all imported. but i bought my very first manual grinder and coffee beans and i’m making my own coffee with a moka pot every morning and it’s brought me so much joy! i’m a very adhd-fixations gal so when i find new interests i wanna learn everything there is to learn. i’m so exited to keep learning more and more!
I started the same way, I binge watched one too many james hoffman videos and decided to buy some coffee equipment on a whim, but couldn't bring myself to spend close to a thousand dollars on a good electric grinder and basic espresso machine so I got a hand grinder and a moka pot and i'm extremely happy with it. I'm wondering how far down the rabbit hole i'm going to go...
An Aeropress costs $40 in the US. Take any grinder, any hot water source, an Aeropress, and a bit of humility and you've got basically everything you need to be able to appreciate world class coffee. Even though volumetric measuring is kind of arbitrary, it's still consistent which is all that you need if you're just trying to make tasty coffee. $10 or $15 more and coffee scale could easily be had as well for complete consistency cup to cup. Save up a few bucks here and there from not going to the cafe as much and find a nice used hand grinder on eBay later on down the road. ... There are very affordable ways to go about making a great coffee at home, but those aren't the ways that coffee equipment manufacturers want you to enjoy your coffee, so you will always be tempted to do otherwise...
Most coffee shops will grind your beans if you buy them there, so save on the grinder
@@oOISekaIOo but that really cheapens the quality you’ll get, unless you’re going every morning for daily amounts of grinded coffee
@@Joseph-C an aeropress is very expensive here! so are quality grinders (even manual ones). anything that’s originally priced in usd is usually expensive where i live. luckily, especially coffee beans aren’t and there’s a ton of options, so that kind of compensates. but you have to make a bit of an investment to have properly done coffee.
I recently started making 1:1 simple syrup in a blender. Heating sugar alters the molecular structure and i find the blender method retains the rounder, softer flavor of the sugar.
Ngl, reading this I am imagining how it is a pain to clean
@@Bay_0k just rinse with warm water. It's just sugar water.
Interesting, gonna try this method.
Cheers mate
@@Bay_0k sugar dissolves in water…
@@i.Gnarly nah it actually eats each other until it becomes a black hole
I just imagine the inside of a blender being sticky
To be fair you put more odd stuff into the blender
Okay, so I made distilled milk from A2 milk and add it to my hot cocoa for the dreamiest flavor ever. I also have started doing a salted cream cold foam (like the Starbucks caramel one, without the caramel) and its such a good pairing
and how I'm can made a distilled milk ? 😖
@@cintasetyareni7163 Morgan Drinks Coffee has an awesome video about it. But it pretty much is freezing whole milk, then letting it thaw in the fridge and collecting the run off
Its freeze distilling. So like the OP said, you take a whole gallon of milk, freeze it, then thaw it in the fridge and store the liquid that has separated from the block of ice and milk.
Lucky day! I'm from Colombia, so I can make this as close as possible, finally someone who appreciates lulo
I used to make a key lime gelato and found that vigorously stirring the base while adding the citrus juice helps prevent curdling. curdling is very much a chain reaction so it just takes a little bit of direct acid milk content to get the process started. Stirring vigorously helps to rapidly dilute the acid and prevent the curdling from starting. Fun fact, milk curdles in stomach acid so any plain milk you drink winds up curdled before it hits the intestines anyway.
I haven't watched any of your videos since before USBC (I am a lazy youtube watcher) and coming back after WBC it feels SO ENERGETIC. Not that your content wasn't before, but you have such a different timbre to your voice, a newfound exuberance even? I mean all of this in the best way possible of course - it's just such a joy and honor to see you grow as a barista, a creator, and person ❤️
That means a lot, thank you 🖤
It’s crazy just how much you can do with coffee. when I first started watching these videos years ago I had no idea how talented Morgan is. Also I know quite a few people have a soda stream which may be able to achieve a similar effect that’s a bit more available to some
As someone who is too adventurous with a soda stream, don't. You could likely add a small amount of carbonation without disaster. But to carbonate enough to actually feel the texture you're going to end up blowing tons of expensive ingredients to every corner of your kitchen. Even just carbonating tea is a mess. Add in sugar and you will soon have an afternoon of scrubbing the entire kitchen out and still dealing with ants coming in for what you can't find. Soda stream is awesome but so terrible for carbonating anything except water. But if anyone wants a good idea for your soda stream, try carbonating water and then cold brewing a nice tea. I really like Tazo's passion tea for this. Carbonate a bit further than you usually would, drop in a tea bag and leave it in the fridge for 24 hours. I've enjoyed mint tea or a light fruity green tea as well, but I go through literal gallons of passion tea a week during the summer.
Her outfit makes her the Steve Jobs of coffee.
My heart broke when Morgan threw away that lulo juice foam, that's the best part!! Lulo is an amazing fruit, you have to try it. Is one of our stapple fruits in Colombia, you can use it for desserts, juice, smoothies and also for savory sauces or dishes like ceviche. It's very versatile.There is a special lulo flavored smirnoff that is to die for. I love lulo so much 💚
Anything I wanted to say has been said already, but gosh that kintsugi cup is gorgeous.
To give you an answer, the milk is less likely to curdle when you add it after all the other ingredients have been combined is that mixing the citrus with the other ingredients, the solution is now overall less acidic and you are less likely to get a curdling reaction.
Also the low temperature help
Great video, thank you Morgan for sharing! Only one correction, though: Lulo (aka Naranjilla) is not a citrus fruit. In fact it's part of the night shade family, so it's related to tomatoes and potatoes rather than oranges or limes.
Thank you! I lived in Ecuador for a while and was confused I never really heard of Lulo before. Naranjilla on the other hand was commonly used 😊
You can do a 2:1 sugar to water and the syrup will be shelf stable and its about 1/3 sweeter than 1:1, great when you make cocktails and have six different syrups and you dont need to store them in the fridge
Plus you are adding less water to your drink so you have more control over the dilution. I almost never make 1:1 syrups anymore.
@@dasaxman1 huge help, never thought of this as a possibility
My first thought was also using invert sugar syrup. Much more time consuming if you use the simple boiling method, but I strongly prefer it over regular 2:1 simple for my home bar. It's noticeably thicker, and resembles what I've heard gum syrup described as.
Oooo! I’ve always wondered how those championship drinks tastes like!
Going to try this out once I finish the video 🎉
How was it?
How was it ?
@Amanda how was it?
How was it?
You can find Star Anise at your local Asian/Vietnamese market in large quantities and for a pretty good price!
Did you try the first place's signature drink? What did you think of it?
The guy who did it literally brought a science project to the competition, very very involved... Like a coffee wine of sorts... Would be cool to hear Morgan's thoughts on it.
I hope you and James Hoffman do a collab one day. Current WBC finalist vs previous winner or something would be awesome. I'm with some others in the comments.. I don't like coffee but I love watching you two.
I know this isn't a coffee related comment but ur voice is so soothing I was listening to this and it helped put me to sleep. Like really. It was so therapeutic to listen to you talking about coffee as I close my eyes and relax
I NEED those cups she used at the championship, love the gold and grey together
Something else you can do to chill the espresso very quickly is to fill a bowl that you can submerge your cup into and fill it with ice water. It's a technique used in cooking to chill soups
Congratulations on the second place win. Your passion and hard work paid off.
I always LOVE your recipe videos, all the way from the beginning of your CZcams videos to your championship signature drinks 😍
I admire your energy and passion. Congratulations on the championship
You are so fun and informative to watch. I love coffee and you are able to show so many different variations of it. Thank you!
Pineapple and coffee take center stage in one of my favorite tropical drinks, the Mr. Bali Hai. It's a marvelous combination, so to see that expanded upon here is really something special. Great job!
Awesome and congratulations! Really fun seeing the complexity unfold in that really interesting beverage and very cool to see complex beverages focusing on coffee as opposed to alcoholic spirits. I've been recently challenged by the sour light roast espresso experience, but it does open a new world of possibilities for coffee and I can see how this would work really well in some beverages like the one you invented. Great video! 👍
Very cool - thanks for this Morgan! For reference in case this helps anyone in the UK - I found the Lulo fruit pulp at Amazon UK, Orange Blossom Water at Asda , Anise at Tesco (though its in the herbs section of all major supermarkets) and plan to improvise with a SodaStream for carbonation... will update when everything arrives as to how I got on!
you did a fantastic job at the competition. Love your narrative of rebirth like the phoenix. Keep up the great work!
Yay! I’m very stoked to see if this could turn out well for my boyfriend and I.
This is the first time I heard your voice and it was not what I had expected but I LOVE it
I'm not much of a coffee drinker, so you'd probably consider a coffee peasant but I still find this satisfying to watch.
Keep it up! Your on camera persona is healthy, relatable, and interactive. Well done.
oh I saw that, also love this cup 😍😍😍
Morgan, i saw ur final and it was amazing. I loved the idea you had using something almost forgotten and lost to creat something amazingly new. I think you deserved it to win too. Would have loved if there were to winners one representing women and one men. But i think you did more than amazing. I hope you are well. You deserve all the love this world has to offer.
I love both anis and orange blossom water! Really want to try this!
Espresso Shards sounds awesome!
So interesting! You have such a talent for creating delicious beverages.
Nice to see someone finally mention the HyperChiller. As someone who that likes their coffee cold, it's a fantastic product. It still blows my mind how few people know about it, very underrated product. With how many people complain about their coffee being too hot or not preferring it while it's hot. I'm honestly surprised it's not a popular product. Solves a problem many people have. And great for anyone that doesn't want to use ice and have their coffee watered down.
Morgan, I hope you visit Colombia some time! You'd love it here. Make sure you visit Medellin, in the region of Antioquia, home of a lot of amazing fincas with great coffee. And commonly called "The city of the eternal spring".
By the way, I grew up drinking lulo juice every day so seeing it as an "exotic" thing makes me laugh.
Great content as always!
I drank coffee perhaps ten times in my life! I love the taste and the art behind brewing it!
My favourite was how they make it in Vietnam, iced with condensed milk, through a drip cup.
It’s a shame, because each time I drink it, I can’t fall asleep the following night.
Honest best wishes to you!
I’ll go to a proper coffee shop tomorrow:)
Just saw your competition video. It was so cool. Loved it! Definitely subbing
I saw your lovely reels on instagram, got recommended your world championship video from youtube, watched it and now subscribed to your channel. I only sometimes drink coffee with a loooot of oat milk, but I got really curious about coffee and I love your personality. 🥰
thank you for sharing this brilliant drink ! definetly making it
i remember watching your championship entry vid. you did amazing!
Dude, I follow you on IG but youtube just showed me your whole presentation (yeah, out of nowhere) and it absolutely blew my mind.
Keep up the good work. You rock :)
i watched the whole round it was amazing and calming :DD
Me, showing up to the Barista Championship after I somehow accidentally got accepted as a contestant;
Pulls out my Keurig machine and pumpkin spice Starbucks coffee pod, nervously looks around as I realize how out of place I am while the cup is brewing, then add my coffee mate pumpkin spice creamer. Of course, it's in a "It's Fall, Y'all" mug.
I really really enjoy my coffee you guys, but watching this video made me realize I don't KNOW coffee. 😂😂😂
I hope you come in first place at one of these barista competitions, it's evident you've devoted your life to coffee and have a very strong passion.
Gosh, if I had the same passion for my music.
They actually got first place in Boston for the US!
I love your coffees, and you 🥺
This was an amazingly fun video!
I love your content and your cool glasses! Keep up the great work!
Lovely to see how you made it, and that anise tidbit's quite interesting/
I clicked on this cuz your cup was cool af, stayed for the drink
Those hyper chillers are so cool. I use it to poor half of my coffee if it's boiling hot and I'm in a hurry to leave so it makes it the perfect level of warm.
This is so extra I love it!
My morning coffee routine is sadly comlpex soley due to the fact that I'm making coffee before drinking coffee. Its mainly forgetting I put a capsule in the chamber and fishing it out of the little bin until I finally remember to press the button.
It’s fascinating for me to see the Perlini being used in your video. I first saw this device in 2015 with someone using it in a barista competition and well, was intrigued.
I just watched your WBC performance, and wow! Everything was amazing. And I am genuinely inspired. (And I’m not even a barista😁) Stay awesome Morgan ❤️
Came from the world championship video! I don’t drink coffee but I’m in awe of your presentation skills.
2nd place looks really good!
i dont drink coffee i do not like coffee at all but i do get cold caramel drinks with a shot of coffee and that's as far as it goes with me and coffee but i can watch your videos non-stop its so entertaining and so informative for someone who dislikes coffee everything is so enticing about your videos i love it
You're slide-in Spiderman intro is just so... so... I don't know, but it makes me smile every time.
Congrats for the championship performance. Keep it up!
This is amazing I love it
That was fun watching. While I was drinking my TEA!
One of my local coffee shops makes a very similar (much more basic) drink by combining chilled espresso, milk, and Dr. Pepper and it tastes very good and like how you described yours to. I'm sure yours is much better though haha.
Wow! Just wow.
CONGRATULATIONS!!!!💯❤️🔥
Very talented, and very knowledgeable. Question, where did you get your espresso mug from you used in the routine? The ones repaired with gold. Love them.
hey... first time on your long videos, ive been watching your videos for a real long time!
So glad to see you using sugar from 🇬🇾 Guyana!!
I'm Try this!!! I love Anise Tea!
Wow, I just got a 283g box of Onyx Costa Rica Las Lajas Natural in the mail yesterday. Did not know I had such good taste (haha). 🤣
You’re so amazing!!
realçou good to watch! thank you for that would love to have a sip of it
I love how you say at the end of a 20+ minute tutorial crafting an expert level artisanal coffee drink "There you go! Pretty Easy!" hahaha so camp!
Now I really want to try it 😍
I love the black mug. Looks like kintsugi pottery
Man, I really want to try this
Big citrus person here (I grow weird varieties for fun) and I never heard of lulo before so I just looked it up. It is not citrus - it's a nightshade plant (tomato, eggplant, etc. relative, not citrus!). Just sharing in case anyone else was confused or wanted to learn more about this interesting fruit / plant!
P.S. Was also confused when Morgan said it was a fruit from South America - it is from South America, but as far as I know no citrus is native to the Americas (at least nothing edible)
I love your japanese cup with gold
That slide into frame was so SO SMOOTH LMAOOO
Absolutely LOVE the black cup you served it in. Where did you get it??
I don't even drink coffee. I just love your personality
So very refreshing watching your videos💜 Love the tips:::: tutorials:::::: knowledge::::: quick wit....
You remind me of my beautiful famiglia ,here in the States & 3000+ miles away 💚❤ Very animated. Love ,love love it. Thank you kindly😉
When I wanna cool tea quickly. I trickle cold water from the tap into a tapawear bowl, and place the vessel with the hot containing liquid into it.
It cools pretty quickly.
I really love your videos, you are my comfort youtuber
Anise in coffee... I don't like anise and licorice but I suppose the citrus balances it with the coffee.
I'm pretty intrigued with this drink though.
Definitely going to try this!! I would love to know everyone's personal top favorite coffee beans here! I'm still on the search for espresso beans I can undoubtedly call my absolute fav! 😊☕
Hello Morgan,
I recently wanted to find out how to make a chestnut praline syrup.
However I wasn't able to find a tutorial from you. It would to see you make on.
You can use sparkling mineral water, that is not flavored. I use this when I make my special drink. It works well. A lot of places that sell drinks used for making your own alcohol drinks at home have this. The disadvantage is that you would have to make changes to this, as there was no water added. With my drink, I am making something that is based off an Americano. So, I use the water volume that you would get from an Americano.
if you have granules like Demerara you have some refinement in Mascabo sugar there is "zero" refinement so you have more humidity content and tends to stick together plus you have a lot of flavor
big fan here from phil! 🇵🇭
Hi!! Thank you for your excellent and informative content. Where did you get the coffee cup from?
Wow! You're amazing fun to watch work. I'm more of a tea family but you make coffee look fun. And now I wanna try it at home for fun. i want a steam frothier. What's the minimum I'll need as far as space & cost?
You can fast chill things by placing beverage container into a larger container filled with ice, a little water, and salt (any kind)
like making ice cream. Works great with wine bottles and beer cans too.
Unrelated ps: the recipe using citrus pulp reminded me my parents recently like to put a round shaped slice of orange on the top of their cup so that when they brew espresso it infuses through it for flavor and sweetness... I have never tried it though.
For a good approximation, Little Waves has the Vientos del Pacífico blend from La Inmaculada. It's a blend of the natural Gesha, Sudan Rumé and Bourbon varieties from Inmaculada. I like to keep it on hand of late for a good fruity/floral and sweet coffee for espresso.
It reminds me of one of those potions you make as a kid