How the ABC Champion Coffee Latte 'Azalea' Was Made

When a coffee drink wins an international barista competition, people want to know: what’s actually in it? How did the flavors come together? And why does it look like that? The 2023 ABC Championship-winning drink 'Azalea' stunned judges with its layered pink-and-orange visual and surprising taste harmony between coffee, peach, and hibiscus. This is how it was built, step by step, with every original measurement and method intact.

The drink 'Azalea' uses just 7g of espresso, 1.25oz peach puree, 10ml Da Vinci peach syrup, 1oz hibiscus tea, and is served in a 4oz champagne flute. Its layered construction and flavor balance—where coffee acidity enhances rather than clashes with fruit—led it to victory.

Why Is It Called Azalea?

The drink’s name, Azalea, has three layers of meaning. First, its color gradient—from yellow to red—mirrors the vivid hues of azalea flowers. Second, the azalea is Taipei’s city flower, representing Taiwan’s natural beauty. Third, and most crucially, the recipe includes brewed hibiscus tea as a core ingredient. To help international ABC judges recognize the flower reference, the competitor (Mr. Zhuang) also displayed actual azalea photos alongside the drink—a detail that reinforced the theme and showed the value of visual context in competition.

Azalea’s Recipe & Serving Cup

The exact ingredients for 'Azalea' are:

• 7g of coffee beans
• 1.25oz (about 37ml) of watermelon peach puree
• 10ml of Da Vinci peach syrup
• 1oz (about 30ml) of brewed hibiscus tea

It is served in a 4oz champagne flute.

How Azalea Is Made: Step by Step

The drink is assembled in a precise sequence to create its layered effect and integrated flavors:

1. Brew a single 1oz shot of espresso and cool it using an external chilling method (not poured hot).
2. Mix the pre-made peach puree with 10ml of Da Vinci peach syrup. Stir well, then pour into the bottom of the 4oz champagne flute to about 4/5 full. Add 3–4 ice cubes.
3. Take 1oz of pre-brewed hibiscus tea, lightly agitate it (with a frother or similar tool) to create a slight pink foam, then slowly pour it into the cup until it reaches about 7/10 full.
4. Pour the cooled espresso in a steady stream directly down the center of the cup to form a distinct coffee layer.
5. Insert a stirring stick and serve.

Why This Flavor Combo Works

The drink’s most surprising success is how naturally the coffee, peach, and hibiscus flavors harmonize. Both peach and hibiscus carry mild tartness, which could easily clash with coffee—but instead, they align with the coffee’s inherent acidity. Rather than creating an off-putting sour note (a common pitfall in iced coffee), the combination turns that acidity into the drink’s highlight. This counterintuitive pairing turns a potential flaw into a strength—and shows how strategic flavor layering can redefine expectations.

Key Technical Notes from Competition Context

The competitor (Mr. Zhuang) noted several important production details relevant both to the drink’s success and to competition constraints:

• For iced drinks, always chill your serving glass in advance—either by refrigerating it or pre-filling with ice.
• Champagne flutes are short-drink glasses, and typically don’t accommodate ice. While ABC is a barista (not bartender) competition, small hard ice cubes—like those used for whisky—are preferred. Cube purity matters: poor-quality melt can degrade flavor. For a fruit-flavored iced short drink, consider freezing fruit juice (e.g. peach) into cubes.
• When using fresh botanicals like hibiscus or other edible flowers, food safety is paramount. Coffee contains over a thousand chemical compounds, including more than 200 unidentified ones. Unpredictable reactions can occur. Professional baristas should be aware of potential interactions when combining coffee with herbal or floral ingredients.

Frequently Asked Questions

What coffee beans were used in the ABC Azalea drink?

The original article does not specify the exact coffee bean origin or roast level used in the 'Azalea' recipe. It only states that 7g of coffee was used to prepare a 1oz espresso shot. For best results, use a single origin or blend with balanced acidity to complement the peach and hibiscus.

What is hibiscus tea’s role in the Azalea drink?

Hibiscus tea is brewed separately and added to the cup after light agitation to create a pink foam. It makes up 1oz of the total drink and provides the tart base flavor that complements the peach and espresso. It is one of three key flavor components, along with peach and coffee.

Can I use any peach product in this recipe?

The original recipe calls for 1.25oz of watermelon peach puree and 10ml of Da Vinci peach syrup. These specific ingredients were used in the winning drink. Substituting with other peach products may alter the flavor balance, though similar fruit purees and syrups could be tested for comparable results.

Why is the drink served in a champagne flute?

The 4oz champagne flute is a short-drink glass that helps showcase the layered colors and visual effect of the drink. Though not ideal for ice according to bartending standards, the competition used firm ice cubes to maintain temperature without excessive dilution.

How was the espresso prepared for the Azalea drink?

A single 1oz shot of espresso was brewed and then cooled using an external method (not poured directly hot into the drink). This cooled espresso was poured last through the center of the drink to form a distinct coffee layer.

What are the key flavor elements in Azalea?

The three main flavor components are: peach puree and syrup (fruitiness), hibiscus tea (tart floral note), and espresso (coffee acidity). Together they create a balanced drink where the coffee’s acidity enhances the fruit rather than clashing with it.

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