Introducing the 2009 Great Lakes Regional Barista Competition's Top 3!
Posted by Betsy Summers on Mon, Feb 23, 2009
From the left:Trevor Corlett, Scott Lucey (Winner), and Jesse Crouse
The first place winner of the 2009 Great Lakes Regional Barista Competition is Scott Lucey of Alterra Coffee, Milwaukee, WI (pictured center). Scott has been a barista seven years and currently serves on the Barista Guild of America Executive Council. This was his sixth time competing at the regional. He automatically advances to the Semi-Final Round of the United States Barista Championship held in Portland, Ore., in March 2009.
Scott's presentation captured the relationship he has with the farmer, Nelson Melo, owner of Finca Las Acacias near Popayán, Colombia, who produces the coffee he showcased.
Scott's specialty drink, famously named "Liquid Swords", consisted of espresso on the bottom, a sweet cream middle and topped fresh Texas red grapefruit juice. He recommended to the judges to sip the juice first to take in the citrus, break the channel of cream with a spoon, and finally sip the shot of espresso.
Congratulations, Scott! Make us proud at the USBC! We will be rooting for you from a far.
Second place winner is Jesse Crouse from Intelligentsia Coffee, Chicago, IL (pictured right). Jesse took a unique approach to his deconstructed Con Panna specialty drink by "recreating a coffee farm". He started with maple syrup (which was the soil), then pistachio butter (representing the foliage/growth), and finished with espresso (obviously, representing coffee). This was Jesse's first time competing and he has been a barista for four years. He currently works in the QC Department at Intelligentsia Coffee and has a BA in Poetry.
Third place winner is Trevor Corlett, MadCap Coffee, Grand Rapids, MI (pictured left). Corlett has been a barista for eight years and is the proud owner of 5 week old MadCap Coffee. During his presentation, Trevor apologized to the judges if he starts singing along with his music selection. He then followed by stating, "Good music is like good coffee. It is contagious." His specialty drink consisted of 10 ingredients, 9 of which were locally sourced. He called it a "Cherry Orange Espresso" - cherry butter at the bottom of the shot, maple syrup, espresso, and then a splash of cream on the top.
Congratulations and thank you for making this the most exciting GLRBC yet!