Martin Hudak, winner of the 2017 World Coffee and Spirits Competition

From 13 to 15 June 2017, the World Coffee Competition of World Coffee Events4 departments was held in Budapest, Hungary. In this competition, BlackWaterIssue interviewed the champions as the official cooperative media of WCE.

Especially in Europe, the World Coffee and Spirits Competition (WCGSC) is the dream stage for many baristas. The winner of this year's coffee and spirits contest is a familiar face from Martin Hudak, Slovakia. He has participated in the competition many times, and he finally won the title this time.

New rules

Q) We think the biggest rule change in this year's WCGSC competition is the bean grinder. Contestants should use the designated official bean grinder. The bean grinder has a great influence on the taste, so this change is a key factor. Do you have a chance to use the official bean grinder in advance?

Martin) when I contact myself, I use another brand of bean grinder. As long as I know how to adjust the right scale, I don't mind using a bean grinder.

Q) one of the revised rules is a longer lead time. How can you make good use of this time?

Martin) I think this change is very correct. The extension of the preparation time can make the contestants prepare more carefully and confidently. You can also get more creativity and inspiration.

Spirit Bar

Q) how many designated wines are there in the Spirit Bar session this year? What kind of wine did you use?

Martin) the designated wines at this year's competition are Taiwan whisky Kavalan, London dry gin Jensen's, and Hungarian local Herbal liqueur Unicum Zwak. The wine chosen for me is London dry gin Jensen's.

Q) how do you use the designated wine? How's the recipe?

(Martin) I was very happy when Jensen's London dry gin was assigned to me. Because I use this wine every day in the bar where I work (American Bar Ar The Savoy London, England), I know how to use it very well.

Martin's Spirit Bar formula

Graciano Cruz Lot no.5 Rose Summer of 55g Los Lajones Farm

175ml hot boiled water

Soak in the Clever filter cup for 3 minutes

90ml rose summer cold extract

15ml Jensen's gin [designated wine]

15ml Campari

20ml ElderFlower MONIN syrup

soda water

Demo

Q) Please introduce the materials and recipes you use on the stage.

Martin) the theme of my presentation is awe of nature. For example, can you see something that looks like sand on the tray? (below) this is my edible sand made from plums, coffee pressed powder, coffee silver skin and other materials.

In addition, the Rosa coffee I use uses coffee that is not processed with water. And the note introducing my drink is made from animal feces and can be used for composting after use.

Hot drink formula

Graciano Cruz Lot no.5 Rose Summer of 55g Los Lajones Farm

370ml hot boiled water

Soak in the Clever filter cup for 3 minutes

15ml Jensen's London Dry Gin

10ml Jensen's Sloe-berry gin liquor

10ml Homemade stone fruit masala chai syrup

Cold drink formula

The Rose Summer of Graciano Cruz Lot no.5 at 18pr 5g Los Lajones Farm

37 seconds, extraction 20g

15ml Jensen's London Dry Gin

10ml rose squirrel liqueur

Lemon & lime oil foam

Irish coffee recipe

43g of Geisha Los Lajones by Graciano Cruz Lot no.5

Soak the 400ml hot water and coffee in the cup for 1 minute.

Filter with Hario V60 (45 seconds)

35ml Dark Forest Honey/ Dark Muscovado Sugar

25ml Powers 12yo Irish pot still whiskey

20ml Single origin Jersey cream

Q) what are your plans for the future?

Martin) wants to be an ambassador for coffee and wine. And I want my drink to be a bridge between countries. Help young and dreamy baristas through travel and training in the future.