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COMPETITOR #4
Ryan Willbur – Intelligentsia Coffee & Tea – Los Angeles, CA

Willbur, who took third at the 2009 WRBC, was happy to be part of “a celebration of six competitors and six coffees.” He also utilized coffee from Colombia’s Finca Santuario, touting sweet fruit punch, “deep Meyer lemon sweetness” and a “clean, simple syrup like finish.”

For his signature beverage, Willbur said, “I want to create my own fruit punch.” To a pan, he added muscovado sugar, Meyer lemon juice, grapefruit juice, orange juice and pineapple juice. He also went with tangerine meringue for aromatics, adding tangerine juice, orange blossom water and egg white.

COMPETITOR #5
Pete Licata – Honolulu Coffee Company – Honolulu, HI

Licata is a two-time Midwest Barista Champ and two-time National runner-up who took a year off from competing and relocated from Kansas to Hawaii. He returned to barista competitions, saying, “I’m trying to change perspectives and make people think about coffee in a different way.”

For his coffee, Licata went with an all Hawaii espresso, Maui grown Mokka, plus three variations on Kona: natural, pulp natural and washed. He instructed judges to take three different sips of espresso. For the first sip, he predicted “strawberry sweetness” and a “creamy, buttery body.” For the second sip, he was getting “sweet citrus with Meyer lemon body.” For the third sip, he expected “lingering blackberry sweetness.”

For his signature beverage, Licata played salty and sweet. He provided each judge with a spoon containing candied bacon and milk chocolate. He also created an espresso affogato with vanilla ice cream, maple syrup for sweetness and poured over the top.

COMPETITOR #6
Chris Baca – Verve Coffee Roasters – Santa Cruz, CA

Baca, the 2008 WRBC Champion, began by telling judges about his love of barista competitions. He credited competitions with bringing about “espresso innovation” and a “catalyst for community.” In an unprecedented move, he invited two audience members to sit at a small table next to the judges’ table, so they could experience his espresso, cappuccino and signature beverages. After the competition, he explained, “These competitions are really about promoting the barista craft…and new experiences. I thought it would be a bummer if I didn’t share it with as many people as possible.”

Baca thought his Panamanian Boquete Elida had “strawberry sweetness,” with a “bittersweet chocolate finish.” Given that, he decided to mimic a chocolate covered strawberry for his signature beverage. He poured fresh strawberry juice into the bottom of each judge’s glass, then added crème anglaise with 70% dark chocolate. He poured espresso as the top layer, then flamed an orange peel over each drink. He accidentally dropped a peel into one signature beverage, but he said, “It’s still going to taste delicious.”

After Baca finished his performance, Glanville and Perry invited him to stay and chat until the judges could deliver their verdict. A big talking point was Baca’s decision to incorporate audience members, which is unheard of at barista competitions. Glanville pointed out that some people believe “this is for the isolated privileged few.” Baca helped to dispel that belief, even though it cut into his competition time and technically scored him no additional points.

After the dialogue, Perry requested a shot of espresso, and Baca said, “You got a helmet, because your brain’s gonna explode?”

After Glanville and Perry thanked the sponsors, judges and volunteers, they lined up the finalists.

With no further ado, here’s the judges’ verdict. Chris Baca finished third with 655 points, Ryan Willbur finished second with 681.5 points and Pete Licata took the WRBC title with 705 points. Licata is the first person to ever win two regional competitions. He’s also the first regional champ from Hawaii.

Licata will be the 2010 United States Barista Championship from April 15-18 in Anaheim. Until then, here’s a parting shot of the WRBC trophies.