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KYLE RAMAGE OF MAHLKÖNIG USA IS THE 2017 UNITED STATES BARISTA CHAMPION!

By March 3, 2019 May 7th, 2019 No Comments

After an overwhelmingly exciting competition during the latest SCAA event in Seattle, our colleague and friend Kyle Ramage took the top honor, outperforming a range of skilled professional baristas that had showcased impressively inspiring presentations.

For the first time in the US Barista Championship’s history, the trophy went to a barista representing a coffee equipment manufacturer. Kyle Ramage is living proof that passion for coffee can be just as deep and genuine among equipment manufacturers as it is among the people who grow, trade, roast or brew coffee as their profession.

Passion is the ultimate motivation to grow expertise. Driven by the passion for understanding coffee we are constantly improving the quality of our products. We listen, learn, train and develop in order to make each successive cup a little better than the one before. With an exceptional dedication to this philosophy, Kyle was able to win over the hearts and taste buds of the USBC judges in Seattle.

Combing both scientific insights and profound barista skills, Kyle Ramage entertained and amazed the entire audience with his presentation. He used dried ice to cool down his coffee beans to -78,5°C before grinding them in an EK43 in order to achieve maximum particle size distribution, citing a recent study* by MIT chemist Christopher Hendon.

The beans used during the presentation came from Finca Nuguo in Panama and were freshly roasted by Counter Culture Coffee 10 days before the competition.
Components of Kyle’s signature beverage included mosaic hop tea, dark honey simple syrup, and tartaric acid solution (naturally occurring acid in grapes). Those ingredients were combined and then charged with nitrous oxide gas to make a foam.

The entire MAHLKÖNIG team is proud of Kyle Ramage’s great success and more excited than ever to experience the upcoming World Barista Championship in Seoul this November.


* We recommend reading the entire study The effect of bean origin and temperature on grinding roasted coffee” – researched by a group of well-known coffee experts.

 

Credits to Hemro Group

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