Good Morning/Afternoon Judges, Ladies and Gentlemen,
My name is David Seng and Iím really excited to be here today to compete for my first time in the Danes Gourmet Coffee Grand Barista Championship. We may be in coffee for totally different reasons, but I really love how broad and technical coffee can be. Not only brewing methods and technologies, but also down at farm level, to how coffee is grown and processed.
Earlier this year, I was fortunate enough to travel to several Australian coffee plantations. During my travels, what amazed me is how much research and development goes on at plantation level.
One processing method that really caught my eye was the double pass process, pioneered by the Mt Top Estate in NSW. Today, Iím really excited to be able to serve you a Mountain Top coffee. Itís a Bin 35 and utilizes the double pass process for its complex sweetness. My roaster Donnie and I then added pulped natural Brazil. Itís a Yellow Bourbon Cachoeira, its going to bring some lively fruit notes to the cup which I really enjoy in espresso. Finally we added a touch of Indonesian Mandheling because I love the way it sits in milk.
Today Iíve chosen to begin with piccolo lattes as my milk based coffees. This will be followed by 4 espressos and finishing with my latte art. I look forward to telling you more about my coffees as I go along today.