THIS
THIS MORNING DOWNTOWN SEATTLE. GLAD YOU'RE WAKING UP WITH US
ON KING 5 MORNINGS ON KONG.
RIGHT NOW IT IS 8:15 AM.
SO THIS YEAR A SEATTLE BARISTA
TOOK HOME THE TITLE OF BRISA
CHAMPION WITH A SIGNATURE COPY
DRINK THAT IS UNLIKE ANYTHING
YOU HAVE EVER TASTED.>> HIS
NAME IS CALLED McBRIEN AND HE'S
THE CAFI MANAGER ON CAPITOL
HILL AND HE'S TURNED THE
SCIENCE OF COFFEE INTO AN ART
FORM.
FORM.
FORM. LOOK AT HIM GO.
LUCKILY HE'S WITH US THIS
MORNING LIVE IN THE STUDIO.
TO SHOW US HIS SIGNATURE DRINK.
GOOD MORNING CALL.
THIS IS LIKE THE LABORATORY
HERE.
HERE.
HERE. THIS IS SOMETHING.
THIS IS GREAT NOT EVERYBODY
GETS TO TRY THIS DRINK AND THIS
IS A SPECIAL OPPORTUNITY
BECAUSE OF ALL THE INS AND OUTS
YOU HAVE IN ONE PLACE.
WHY ARE YOU DOING THIS?
>> WE ARE DOING MULTIPLE EVENTS
WHERE I WILL BE SELLING TICKETS
TO THE SERVICE.
WE WILL SERVE FOUR PEOPLE.
WE WILL BE DOING ABOUT EIGHT
TIMES OVER THE NEXT MONTH.
>> DOES THIS DRINK HAVE A NAME?
IT IS THE ESPRESSO CHAMPAGNE SO
THAT'S WHAT IT'S BASED ON A
CHAMPAGNE LIKE BEVERAGE.
>> IT TOOK YOU A LONG TIME TO
FIGURE THIS OUT, TO COME UP
WITH THIS CONCOCTION.
>> I'VE BEEN WORKING ON IT OFF-
AND-ON FOR SIX YEARS.>> BEFORE
WE GET STARTED BECAUSE THERE
ARE MANY ELEMENTS TO THIS
DRINK, WALK US THROUGH WHAT YOU
ARE GOING TO BE DOING BECAUSE
THIS IS VERY UNUSUAL.
>> I'VE TAKEN THE COFFEE,
ECUADOR PAPAYA.
ECUADOR PAPAYA. I TAKE THE SHOT AND DRY OUT.
IT'S BEEN FILTERED I'VE DONE
THIS TO SAVE US TIME.
I WILL RUN IT THROUGH A
CONDENSER, BRINGING THE
TEMPERATURE DOWN NICE AND
GENTLE.
GENTLE.
GENTLE. IT WILL HELP, GO THROUGH OUR
NEXT STAGE OF FILTRATION.
>> THIS IS FILTERING THE
ESPRESSO SHOT.
ESPRESSO SHOT. >> IT IS BRINGING THE
TEMPERATURE DOWN WHICH IS
MOSTLY DOING.
MOSTLY DOING. AND BRINGING IT DOWN WILL HELP
ME GET THROUGH MY NEXT PROCESS.
SO BEFORE I CARBONATE THE
BEVERAGE I NEED TO REMOVE SOME
OF THE THINGS IN THE COFFEE
LIKE LIPIDS AND DIFFERENT
THINGS THAT ARE GOING TO KEEP
IT FROM CARBONATE IN PROPERLY.
SO I'M GOING TO MOVE THIS ON TO
A CARBON FILTER.
THIS IS LIKE A CARBON FILTER
THAT YOU WOULD HAVE AT HOME.
IT IS BASICALLY LIKE AN WATER
FILTER.
FILTER.
FILTER. THIS IS GOING TO FILTER OUT THE
ESPRESSO.
ESPRESSO.
ESPRESSO. THIS IS ALREADY RUN THROUGH THE
CONDENSER.
CONDENSER. I'M FILTERING OUT THE LIPIDS
AND THINGS THAT ARE IN THE
CREAM.
CREAM.
CREAM. THESE WILL INTERFERE WITH CO2,
IT WILL MAKE IT TO WHERE
ESPRESSO WON'T CARBONATE.
IT WILL MAKE IT A BIG MESS SO
THIS IS GOING TO ALLOW ME TO
CARBONATE MY ESPRESSO.
IT IS GOING TO REMOVE A LOT OF
THINGS AND IT WILL REDUCE THE
VOLUME OF THE ESPRESSO QUITE A
BIT.
BIT.
BIT. AND
BIT. AND AT THAT POINT WE'VE GOT THE
ESPRESSO ELEMENT READY.
AND WE ARE GOING TO ADD IT TO A
CO2 DEVICE.
CO2 DEVICE. >> IS CO2 DEVICE.
>> WHAT I ADDED HERE AS I'VE
TAKEN A JAPANESE CITRUS THAT WE
BRING IN FROM JAPAN.
AND IT HAS BEEN TESTED.
I TAKE THE ZEST AND I'VE ADDED
BAKER'S SUGAR AND SOME CITRIC
ACID.
ACID.
ACID. NOW
ACID. NOW THESE ELEMENTS ARE GOING TO
HELP TO COMBINE THE COFFEE TO
CREATE A TOTALLY NEW PROFILE.
>> YOU HAD TO DO THIS WITH
CAMERA AND COMPETITION IN YOUR
EYES.
EYES.
EYES. DID
EYES. DID THEY GIVE YOU A TIME LIMIT
GIMMICK
GIMMICK
GIMMICK >> 15 MINUTES YOU SERVE FOUR
ESPRESSOS ON FOUR MILK
BEVERAGES.
BEVERAGES. WHAT I'VE DONE IS ADDING AND
IMMEDIATELY PUSHED IT OUT THIS
HAS AN ENVIRONMENT THAT IS
NOTHING IN THERE INTERFERING
WITH APPEARED WHAT I'M GOING TO
DO BEFORE THE NEXT SHOT IS THIS
IS GOING TO NEED TO BE RAPIDLY
CHILLED.
CHILLED.
CHILLED. SO WE ARE GOING TO HIT IT ON
DRY ICE.
DRY ICE.
DRY ICE. IT IS PRETTY AND THIS HAS A
PURPOSE OTHER THAN BEING
PRETTY.
PRETTY.
PRETTY. WE NEED TO BRING THE
TEMPERATURE DOWN AND THE DRINK
VERY QUICKLY, DRY ALLEYS IS
BELOW 90 DEGREES SO IT IS VERY
COLD.
COLD.
COLD. THIS IS RAPIDLY CHILLING MY
BEVERAGE. AND THIS IS BECAUSE
THE BEVERAGE NEEDS TO BE CALLED
ON TO BECAUSE CO2 DOESN'T
INTERACT AT A ROOM TEMPERATURE
LEVEL VERY WEALTHY WON'T GET
THE BUBBLES YOU
WANT.
WANT. NOW
WANT. NOW THAT IT IS CHILLED I WILL
ADD MY SECOND CHARGE OF CO2, WE
WILL GIVE IT A GENTLE SHAKE.
AND YOU GET RID OF THE CO2.
THE JUDGES WOULDN'T HAVE LIKED
IT MUCH IF I HAD HIT THEM WITH
THAT.
THAT.
THAT. SO,
THAT. SO, IMAGINE IF YOU DID THIS
EVERY MORNING.
EVERY MORNING. >> WITH THE LINE OF PEOPLE OUT
THE DOOR.>> THAT MIGHT NOT BE
THE MOST REALISTIC SITUATION.
>> IT IS PRETTY COLD.
>> IT'S GOT A LITTLE BIT OF A
FOAM ON AND NORMALLY I WOULD
LET THIS SIT FOR A MOMENT AND
LET IT SETTLE IN BUT WHAT'S
GOING TO HAPPEN IT SETTLES AND
AND MORE THE CO2 WILL BECOME
DISPERSED AND THEN WE ARE GOING
TO SERVE THE BEVERAGE.
>> OH MY GOODNESS.
>> WHAT YOU WILL TASTE VISIBLE
TRANSFORM THE COFFEE AND BECOME
MUCH MORE HONEYSUCKLE AND
GRAPEFRUIT AND IT WILL HAVE A
NICE LOVELY SWEETNESS.
>> I'VE NEVER HAD ANYTHING LIKE
IT.>> ENJOY.
IT.>> ENJOY. >> THIS IS CHAMPAGNE COFFEE.
>> OH WOW.
>> THAT IS UNBELIEVABLE.
IT DOESN'T TASTE, IT TASTES
LIKE COFFEE BUT THERE'S A
SWEETNESS TO IT IT IS LIKE
CHAMPAGNE I CAN'T EXPLAIN IT
ANY OTHER WAY.>> YES IT DOES
PRINCE MICHAEL WHAT DOES THIS
MEAN FOR YOU?
TO BE THAT BARISTA CHAMPION?
>> YOU BECOME THE OFFICIAL
AMBASSADOR FOR THE UNITED
STATES AND SO, IT IS A TITLE
THAT MEANS I'M KIND OF ALWAYS
EXPECTED TO BE ON AND BEING
ABLE TO REPRESENT SPECIALTY
COFFEE SO DOING THINGS LIKE
THIS.
THIS.
THIS. AND
THIS. AND SUPPORTING THE BRISA
COMMUNITY.
COMMUNITY. THERE ARE SOME COOL
OPPORTUNITIES AND TRAVEL I'VE
GOTTEN TO GO TO COLOMBIA AND
ECUADOR TO MEET FARMERS.
IT'S LIKE A REALLY SPECIAL
THING TO HELP UPLIFT THE
SPECIALTY COFFEE PEOPLE.
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