FEATURE NEWS
36 beanscenemag.com.auIntroducing the 2019 World Coffee Champions who have proved
their skill, determination, and talent on the world stage.
A
fter winning the World
Coffee in Good Spirits
Championship (WCiGS)
in Brazil 2018, Dan
Fellows was already
developing his WCiGS routine for 2019 in
Berlin, Germany.
“After winning in 2018, I already
knew what I wanted to present in the
2019 routine. I was immensely proud and
excited by the concept,” says Dan.
“Almost everyone has asked me why
I would take such a huge risk and enter a
world championship I won previously, but
I always believed that I would regret not
showcasing the routine more than doing so
and risking not winning. This belief pushed
me to deliver the routine as well as I
possibly could.”
Dan began developing his drinks in
early 2018 with the support of Carlos and
Patricia Pola from Juayua in El Salvador.
“I tried to ensure the drinks and
routine for 2019 were totally different to- I had a specific focus on their visual
appearance, which I wanted to be impactful
but elegant,” Dan says.
The routine was designed to explore
where to start when designing coffee
cocktails. People always ask Dan that
question, but he states that there is no one
fixed starting point in his experience.
“I served two drinks, which were
inspired by a concept [Frozen Natural
Experiment and Zero Waste Shrub] and
two which used the characteristics of coffees
to recreate memorable experiences [Bonfire
Toddy and Sticky Toffee-inspired Irish
Coffee],” he explains.
The Frozen Natural Experiment utilised
an experimental coffee processing method
inspired by two of his favourite ingredients- ice wine and blood oranges.
“Both of these give distinctive
characteristics from cold temperatures.
Blood oranges develop the blood red
colour and raspberry-like sweetness when
they reach cold temperatures overnight.
Ice wine is made from squeezing grapes
which have frozen,” Dan says. “This
inspired me to explore the effect of freezing
temperatures on coffee.”
To achieve this effect, Dan approached
Carlos and Patricia who froze Red
Pacamara coffee cherries for seven days
before natural processing.
“The resultant cup profile was very
sweet and had flavour notes of raspberry
and tropical, which worked perfectly
in the drink when paired with ice wine,
Glenfiddich Winter Storm [finished in ice
wine casks], blood orange ice, malic acid,
and cascara syrup,” Dan says.
In the final round Dan was awarded a
score of 355, enough to win the title and
claim victory for a second year.
“It’s an absolute honour to be the first
back-to-back WCiGS Champion,” Dan
says. “There were a lot of emotions. I
always knew it was either brave or stupid
to try and defend the championship. I was
incredibly pleased and thankful it ended up
so well.”
Looking to the future, Dan hopes to
inspire and support baristas and bartenders
who are thinking of competing or looking
to improve their skills in cafés and bars.
“I plan to help as many people as I can
in the coming years, through seminars,
masterclasses, pop-up bars, coaching,
and beyond,” he says. “I am immensely
fortunate to be in such a privileged position.
I cannot wait to share my experiences
and excitement for coffee cocktails as far
and wide as possible.”The world’s best
Dan Fellows2019 WORLD COFFEE
IN GOOD SPIRITS
CHAMPION
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36 beanscenemag.com.au
Introducing the 2019 World Coffee Champions who have proved
their skill, determination, and talent on the world stage.
A
fter winning the World
Coffee in Good Spirits
Championship (WCiGS)
in Brazil 2018, Dan
Fellows was already
developing his WCiGS routine for 2019 in
Berlin, Germany.
“After winning in 2018, I already
knew what I wanted to present in the
2019 routine. I was immensely proud and
excited by the concept,” says Dan.
“Almost everyone has asked me why
I would take such a huge risk and enter a
world championship I won previously, but
I always believed that I would regret not
showcasing the routine more than doing so
and risking not winning. This belief pushed
me to deliver the routine as well as I
possibly could.”
Dan began developing his drinks in
early 2018 with the support of Carlos and
Patricia Pola from Juayua in El Salvador.
“I tried to ensure the drinks and
routine for 2019 were totally different to
- I had a specific focus on their visual
appearance, which I wanted to be impactful
but elegant,” Dan says.
The routine was designed to explore
where to start when designing coffee
cocktails. People always ask Dan that
question, but he states that there is no one
fixed starting point in his experience.
“I served two drinks, which were
inspired by a concept [Frozen Natural
Experiment and Zero Waste Shrub] and
two which used the characteristics of coffees
to recreate memorable experiences [Bonfire
Toddy and Sticky Toffee-inspired Irish
Coffee],” he explains.
The Frozen Natural Experiment utilised
an experimental coffee processing method
inspired by two of his favourite ingredients- ice wine and blood oranges.
“Both of these give distinctive
characteristics from cold temperatures.
Blood oranges develop the blood red
colour and raspberry-like sweetness when
they reach cold temperatures overnight.
Ice wine is made from squeezing grapes
which have frozen,” Dan says. “This
inspired me to explore the effect of freezing
temperatures on coffee.”
To achieve this effect, Dan approached
Carlos and Patricia who froze Red
Pacamara coffee cherries for seven days
before natural processing.
“The resultant cup profile was very
sweet and had flavour notes of raspberry
and tropical, which worked perfectly
in the drink when paired with ice wine,
Glenfiddich Winter Storm [finished in ice
wine casks], blood orange ice, malic acid,
and cascara syrup,” Dan says.
In the final round Dan was awarded a
score of 355, enough to win the title and
claim victory for a second year.
“It’s an absolute honour to be the first
back-to-back WCiGS Champion,” Dan
says. “There were a lot of emotions. I
always knew it was either brave or stupid
to try and defend the championship. I was
incredibly pleased and thankful it ended up
so well.”
Looking to the future, Dan hopes to
inspire and support baristas and bartenders
who are thinking of competing or looking
to improve their skills in cafés and bars.
“I plan to help as many people as I can
in the coming years, through seminars,
masterclasses, pop-up bars, coaching,
and beyond,” he says. “I am immensely
fortunate to be in such a privileged position.
I cannot wait to share my experiences
and excitement for coffee cocktails as far
and wide as possible.”The world’s best
Dan Fellows2019 WORLD COFFEE
IN GOOD SPIRITS
CHAMPION
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