loved getting the chance to bus this beautiful drink (as well as the others) at the finals! It was so an amazing to experience your performance in real life.
Thank you for all your hard work over the weekend, it was wonderful to have you as a busser. Competitions wouldn’t be possible without all the volunteer hours 🖤🖤
Congrats Morgan! This was such a fun walkthrough of your drink! I love that cold chiller, I use it a lot in the summer to turn my hot coffees into iced coffee without watering it down!
Loved this video! Although I am an avid coffee drinker, I didn't realize how specific you can dial in the flavors of coffee. When you were explaining all of the nuances of the mixture and how each flavor plays a specific role, that was very interesting to hear. ☕
OMG runner up! Way to go! That’s amazing! This is such a complex drink. You should get extra points for teaching all of us so much and sparking a curiosity in a new generation of people.
I was the GM of a chocolate/coffee shop. I don’t work there anymore but I became SO particular about my coffee that I couldn’t stand not having my own equipment at home. My “signature” drink is what I drink every morning. I pull a double shot, pour 1oz of espresso into my mason jar (I hold the créma from the left over espresso and set it to the side) over 25g of Torani caramel sauce (you could make your own but I have 9 kids 😅). I stir these together until it’s homogeneous, then I add 8oz of milk and filler’ up with as much ice as I can. Then I take the left over créma and add it on the top. You could probably make this way more interesting but it’s the creamiest most savory-sweet coffee I’ve ever experienced. My favorite beans for this recipe are Mother Earth Medium Roast beans.
I tried Jameson Savage's carbonic maceration a few months ago and I was so happy to see you using it on stage!!! That coffee, processing method, and producer deserve all the praise they are receiving
Since kiwi and strawberry are a good combination, I was thinking the kiwi caramel would be good drizzled over something like strawberry shortcake, strawberry ice cream, or sliced strawberries in yogurt (especially if it's an unsweetened yogurt that might benefit more from the added sweetness of the caramel).
I don't know much about coffee but I really enjoy watching your part in barista competitions, and your videos in general. Thank you for the delicious content! ☕✨
I was watching you compete in the finals through the Insta stream and man, that was some good presentation Morgan! I enjoyed every second of it, this drink looks super amazing, will try this at home sooner or later. 😁
There is a video out there of your award winning demonstration, about 13 minutes worth. Fantastic presentation, gotta say! The history and showmanship of each serving was a class act. (I would have just brewed some cold brew, throw it on ice and say "drink up.")
Look up Morgan Ethrock, USA World Barista Championship 2022 and you should see it. Has about 3 million views on the World Barista Championship RU-vid channel.
Such a beautifully thought-out drink and amazing execution! congrats on the well-deserved win! FYI in cocktail garnishing, we historically use a match instead of a lighter for flamed citrus to avoid any butane taste. Idk if it makes a real difference, as I've only ever done it with a match, but something to think about
Omg you are literally coffie scientist. I never thought that making coffie would be interesting like this. I believe that you are gonna be more succesfull day by day. Congrats🎉🎉🎉
When Morgan said, "these ingredients are a little more involved," I expected to be steeping cinchona bark in some temperature-controlled solution of citric and malic acid. The make-aheads are pretty straightforward!
Speaking of cold brew I don't get the nicest coffee so I can afford to experiment more with it, I've noticed that a very very small amount of MSG really enhances the flavour whilst removing the harsh edge and I've not heard much anything from coffee-tube about using msg only salt (saline solution) or sugar. Recently I tried a 14 hour cold brew extraction followed by 3 days in the fridge with a stick of cinnamon inside to add to a cold brew iced mocha but the premade dark chocolate milk completely blew out any of the cinnamon notes. I don't usually drink coffee black as it can be a bit too intense for me but this cinnamon soaked coffee was slightly fruity slightly woody in an interesting but understated way, I was expecting something more punchy like you would from a mulled wine or cider but everything was kinda pleasant and mellow and I didn't need any sugar or milk to drink it. It definitely didn't feel like a finished idea but it was maybe 70% of the way towards something tasty and unique.
The cinnamon stick might be too tightly coiled to properly extract into cold liquid. If you broke it into pieces to increase the surface area in contact with the water, it would likely increase the amount of cinnamon that comes through. I also encourage you to look for Ceylon cinnamon rather than Cassia, it has a sweeter flavor and is also much easier to break into pieces!
@@leahgroess5361 Oooh these are very good suggestions, I avoided the ground stuff as I didn't want particulates in my drink but I hadn't considered that breaking it up would still aid in extraction, I'll definitely make sure to pick up some Ceylon cinnamon! Thank you :)
Congratulations! I admit that it's unlikely I'd ever make the drink itself, if for no other reason than my espresso machine is at work, but I kinda want to make some kiwi caramel syrup. It could be an interesting alternative to regular and demerara simple syrups for cocktails, especially Tiki cocktails.
that looks so good! I'm not someone who knows a lot about coffee but I understood what you explained since you did it so clearly and walked us through it. I'm allergic to kiwi so I wouldn't make this but it's seriously such a great idea!
Congratulations. So clarified milk is simply whey from the acidification process? I wonder if one could use the whey from draining whole milk yogurt. Similar flavor in my experience. Perhaps the lime juice leaves a bit of lime flavor in the final separated milk product.
About the only thing that I know about coffee is that is basically jitter liquid, but thank you nontheless for trying to explain what you did in the competition. It actually looks fun to make and sounds pretty tasty! Congrats on second place!! You seem to put so much love and hard work on it that is nice to see that that pays off. I'm sure next year we will watch the coffee drink that won first place 😊
I saw Onyx when the ad first came on and thought back to my fave coffee shop (Onyx Coffee) when I was going to school at the University of Arkansas. And then she said it! THE MORGAN was about to be drinking coffee from that same place! It's the little things that make me feel more connected and at peace in this world...
That is awesome. Congratulations 🎊 in your worthy award. What an amazing signature drink. Sounds delicious 😋. You are so fun to watch and I learn so much from you. Welcome back. Can't wait to see what else you will do!!☕☕
Congrats on second place! Found you because of your connection with Lance and Onyx! I remember when they opened the first Onyx! (originally Onyx coffee lab, they had bought out the arsaga coffee that was 5 minutes from my college) that was by far the top study location and game night location, and thr first place that introduced me into coffee tasting and the wonderful world of coffee science! So thank you for explaining the thought and science behing your signature drink! 😊
I watched your set in person in Portland. It was incredible and actually made me a bit emotional. Excellent pacing and clearly well-practiced. The worst part about comps is that you don't get to taste the beverages so I can't wait to try to re-create this with the natural gesha at our shop (obviously won't be exactly the same, but fun nonetheless!).
12:34 I don’t know if that is designed to remove the issue but I have a CO2 airsoft gun and have found one issue that can come up with those cartridges is if you turn them into a thing to seal and puncture them it’s very easy to lose CO2 if you don’t turn it quickly enough
"Clarified Milk" is such an interesting way to frame whey. I assume the choice was deliberate in the context of whey being often considered a byproduct, while a "clarified milk" makes it seem more of a primary, "goal" ingredient. I dunno if that's what you were going for - but I hope you took that farmer's cheese and made some good use of it. Prob would go great with some sugar in a fruit pastry or something, or for even a savoury application! Cheers!
Absolutely despise coffee...hooked on your videos :) As much as the flavour is definitely not for me, I can appreciate the complexity and your descriptions just about have me desperate to try it haha. And yet I know Id hate it. I am definitely trying the kiwi caramel, I would totally get on board with that. Not sure about the clarified milk...mixed with creme fraiche perhaps? I saw last years comp, amazing stage presence, magical handling and skills...I can see how you scored so high. Cannot wait for next years....perhaps some Aussie flare?? vegemite?? Eucalyptus?? hint of sturt desert pea :) Great job.
Bit off topic but I just got a burr grinder and it’s so much easier than a blade grinder, I actually stopped drinking coffee for a month or two because I got so tired of spending half an hour trying to get a decent grind but the first cup I had using a burr grinder may have been the best coffee I’ve ever had. It does have to be taken into account that I hadn’t had coffee recently before that but still quite good, I’d gotten the Opus grinder that Morgan did a sponsorship for and so far seems to have be good it’s also very quiet which is good since caffeine makes me tired so I tend to make coffee when people are trying to sleep
Happy to see such a good finish! Side note: Audio on this sounds kind of off imo. Mic picks up the low end a lot more heavily causing an inconsistent sounding audio mix.
