Celebrating the fusion of coffee and spirits, the World Coffee in Good Spirits Championship recently took place in Copenhagen. Korean barista Wi Seung Chan emerged victorious, showcasing his unique approach that combines traditional Korean fermentation techniques with coffee. His win highlights the importance of cultural representation in the world of mixology and coffee.
• Wi Seung Chan has been working at Ediya Coffee Lab in Seoul since 2017. His passion for specialty coffee has fueled his growth as a barista.
• He faced challenges in presenting cheongju, a Korean rice wine, to an international audience, emphasizing the need to bridge cultural gaps.
• Wi utilized nuruk, a traditional fermentation starter, which enhances the flavor profile of his drinks through low-temperature fermentation.
• His coffee cocktail, praised for its creativity, blended fruity and floral notes, showcasing the potential of cultural ingredients.
This championship matters as it promotes cultural exchange and innovation in the coffee industry. It encourages baristas worldwide to explore their roots while pushing the boundaries of traditional coffee-making. By sharing diverse techniques and flavors, the competition fosters a richer global coffee culture.
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