The content of the 2017 US Barista Championship champion Kyle Ramage

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The highlight of this year's 2017 SCA Expo in Seattle is the American barista contest (US Barista Championship, or USBC). The winner of this year's competition is Kyle Ramage of Mahlkonig USA. He will compete as a representative of the United States at the 2017WBC in COEX, Seoul, in November.

Kyle's experience is unique because his job is not as a barista but as an employee of Mahlkonig USA, a bean grinder company.

The coffee he used in this competition was beans frozen at minus 79 °C, and special gloves were worn during the extraction process to prevent the temperature of the beans from being affected by human body temperature.

Last year Christopher Hendon, a chemistry professor at MIT University of Technology and co-author of Water for Coffee, published a paper called The effect of bean origin and temperature on grinding roasted coffee, which explains the evenness of coffee beans at different temperatures.

✔️ related article: "the effect of coffee variety and temperature on ground beans" research paper released

Kyle uses this theory to try to grind the beans more evenly with frozen beans.

In addition to the help of these scientific materials, Lemuel Butler, the champion of last year's American barista contest, also gave him guidance.

Kyle chose the same coffee beans Lemuel used last year, using Panama Finca Nuguo farm rose honey treatment (espresso) and sun exposure (milk).

Kyle's creative coffee emphasizes sour taste, putting mosaic hop (beer material with fruit flavor), honey and tartaric acid into the cream gun and filling it with nitrogen.

Non-barista-born Kyle opens up new possibilities, and we are all looking forward to his upcoming answer on the world stage.