Wow, what fantastic heats we’ve had this year. Big thanks to our three hosts, Timberyard, Dear Green Coffee and Beyond the Bean for looking after us and make the events the success they have been.
Wednesday saw the final heat taking place in Bristol, with the top 3 spots of the heat ending up as:
1 Dale Harris Hasbean 607
2 Jesse Dodkins Origin Coffee 560.5
3 Don Altiozo Baxter Storey 498
Which of course means we now know who will be the 12 semi-finalists competing at London Coffee Festival in April…
1 Dale Harris Hasbean 607
2 Claire Wallace Brew Lab 576
3 Dan Fellows Origin Coffee 570.5
4 Jesse Dodkins Origin coffee 560.5
5 Will Pitts Origin Coffee 557.5
6 Joe Meagher Flat Caps Coffee 552.5
7 James Wallace Back to Black Coffee 531
8 Lina Piprek Knot Coffee & Pretzel 507.5
9 Tom Hopkinson Cloud Picker Coffee 499.5
10 Don Altiozo Baxter Storey 498
11 Jana Slamova Baxter Storey 495
12 Kieran Carney Baxter Storey 494.5
Some of those scores are VERY close so anything could happen – we hope you will be coming to watch!
It’s not just about the top 12 though, we want to thank, and congratulate all the 2016 competitors, no matter where they ranked in the end. Entering UKBC, and the other SCAE UK competitions, takes dedication, passion, and drive. We know the effort that goes into competing, and hope that the whole experience has been educational – and that we will see you again next year!
Of course, thanks to all our sponsors, who fund all our competitions, be sure to have a click on their logos and find out more about each other them.
Brewers Cup Update
The Brighton heat of the Brewers Cup heat this year will feature a menu of unusual pursuits alongside the competition, including a one-off dinner by award-wining chef Douglas McMaster structured entirely around coffee waste and the long-awaited second issue of Longberry.
Longberry magazine, an occasional journal about coffee, will dive into the remarkable (and potentially tasty) offshoots of coffee production that are currently wasted; the unexamined context of violence in many coffee-producing countries; and the ways in which the industry uses farmer images to sell products, among other things. Alongside the launch, illustrator Philippe Nash will exhibit a selection of original images from the issue, while Editors James Hoffmann and Ben Szobody helped conceive the dinner with Silo.
McMaster is a co-owner of the acclaimed no-waste restaurant and a veteran of some of the world’s top-ranked restaurants. At Silo, he has developed ways to reuse waste from the coffee bar while incorporating the results into a fine dining menu that is among Brighton’s best.
Excess milk is frequently converted into cheese, and the whey processed as sorbet or syrup. There are no bins in Silo, and coffee grounds are both the base nutrient for edible mushrooms and a major component of an aerobic compost machine named Bertha. McMaster’s sample menu for the Brewers Cup include carrots slow-cooked in the natural heat inside the compost.
This evening meal will follow the Saturday leg of the competition. Tickets are £8, limited to 50 people and are available from the SCAEUK Competitons website www.scaecompetitions.co.uk.
The meal is being produced in collaboration with Szobody, who manages the One Church Brighton venue and its coffee- and waste-related projects, as well as Hoffmann, co-owner of Square Mile Coffee.
Hoffmann has begun to produce small batches of cascara-based chocolate, which will be available, while Szobody has helped mastermind a weekly Brighton pop-up with The Real Junk Food Project that radically mixes social groups by generating chef-produced canteen food and speciality coffee service based on surplus ingredients.
These two incredible events will flesh out what promises to be an excellent Brewers Cup heat, with 24 of the UK’s best coffee professionals vying for a place in the national finals at the London Coffee Festival in April.