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Hi Ben, I’m looking forward to talk about your previous presentation on CNBC, I’ve watching your routine through instagram reel unfortunately I couldn’t understand some of the important message you’ve share on stage. Hopefully you can talk about it on your vlog. Thanks

3 sets of spro in sig Bev saves you if you serve a short glass. That's what I've been hearing as to why people are doing it

Please go through Brewers as well!

jeff is a absolute real dude used to give him buckets at cardel

"PromoSM" ✅

🙏 'Promosm'

🪑🪑thats so funny ong🪑🪑🪑

Very nice and I agree it looks simple but it's complicated not much room for errors!

I love your commentary, keep it up! 💚

This might sound stupid but thank you for the mixed pronoun usage. It might not seem a lot but people do notice and care about it ♥

no more cupping for judges in brewers as well a nice move

Thanks for your generosity and kindness. It is really open my eyes and think differently in my competition next year. Thanks abundance 🙌🏼☕️❤️

Wow what a selfless act, you could just keep your knowledge and experience that you built up from years of competing and being involved in comps, to yourself, or leverage it via coaching or training consultation, yet you choose to share it freely on youtube. As somebody in the industry, I highly respect that. Amazing content

Thanks I really enjoyed watching it. I'd like to watch more and learn.

Look forward to watching you talk about your routine.

Thank you so much for reviewing my set, this was so much fun to watch! I can answer a few questions here :) 1. The sig bev shot spill! I was terrified when I saw that slight spill happen off the side of the catch cup. What a way to start the routine. Ultimately though, as you noted, since there wasn’t any tech, it didn’t hurt me at all. Just looked a bit sloppy 😅 2. Not weighing my milk shots: The Eugenioides had been extracting so consistently that I felt comfortable pulling shots by time alone. Additionally, the drop on the shots was very fast, which made it difficult to place cups AND scales underneath the portafilters before the drop. 3. Exactly right on why salt was added to the sig bev. Even the tiniest bit of salt balanced and homogenized the flavors together in a way that wasn’t present sans salt. Thank you again, it’s been such a treat to see such great commentary over routines. Looking forward to the ones to come!

Thank for the very good vdo. Hope you do the another finalist as well. It is super super helpful.

Hello! Thanks for sharing such thoughtful insights and experiences that you had in final stages, Ben. I am a coffee blog writer/translater working in South Korea, and currently writing about the same topic related to the WBC/WBrC competition. Is is possible for me to cite this video and introduce the insights Ben offered in this video? Please let me know if you would need anything regarding this question! Thanks!

Awesome content. The industry needs more of this

Well that was fun!

Hey Ben, thanks so much for doing this! It’s been super helpful!!

Hi Ben, it was a great pleasure on the stage enjoying your presentation. So much passion and genuinely a true professional. Very well made video and really great to see how you feel and understand other barista. U may not be the 2022 champion, but you are a true winner and inspiration in the world of coffee.

Hei Ben! Very insightful commentary. Thanks for it. Was wondering if you would be able to share some commentary on your own WBC performance as well?

Gold.

Thanks Ben

Very powerful, how new memories are created each time we taste coffee! Thanks Jill!

Why can't we ferment coffee in wine barrels as is done with grapes. Or 'processed' in the way cacao is with it's mucilage, although I understand that this is a process that is currently being looked into perhaps in some microlots. I do think perhaps that coffee, cacao and wine ☕🍫🍷share somewhat similar characteristics in terms of processing, and flavours?. Certainly one can find shared notes and compounds. I would love to see these three fields examined and perhaps in the future incorporated.