My US Barista Championship Signature Drink

Here's the recipe for my signature beverage that I'll be serving at the US Barista Championship this week:
25g lime oleo saccharum
30g mango puree
30g orange blossom water
1 egg white
96g of espresso (light, tropical profile preferred)
Jasmine green tea spritz

Add ingredients to a cocktail shaker. Emulsify with an immersion blender. Add 200g of large ice cubes and shake to chill. Serve in small glass with jasmine tea spritz. (recipe makes four servings)

Join me at 11:30am eastern on Friday the 8th for a live stream of my routine! Link to come soon. Livestream will be occurring on YouTube, Instagram, and TikTok.

[smilinglemon]

My roommate: why you ate all my lime skin in the refrigerator?
Me : no, you will never get it

[mischievousamoeba]

From a retired mixologist: Your drink sounds lovely and I'm cheering for you! If I may offer suggestion, it would be to use clarified (clear) ice. It will remove all of the impurities so that nothing will detract from your beautiful beverage, and when you strain, do a tiered pour. You do less in the first glass, a little more in the second, a little more in the third, and then the 4th glass will be the desired volume. You then top them off in reverse to equalize the dilution, to avoid the last pour being more diluted. Just wanted to offer some old lady advice. I worked at the Ritz for years (where Carrie Underwood was married) and had some very... particular clientele lol.

Oh, and if you want to sound fancy... the membrane is called the "chalaza" haha. Good luck dear!

[rootypoots]

There are so many similarities between this and the recipe I helped my husband develop for his signature drink for judging when he was graduating from the barista academy in the Philippines. Plenty of differences, too, but it really makes me proud to see that we thought along the same lines as someone of your stature and renown! That whole period of life was chaotic and over-caffeinated with too much frantic running around on far too little sleep so my memory is hazy, but I know his drink was an espresso (made with Klatch’s Kona beans)+calamansi oleo saccharine+mango purée+lemongrass syrup+some sort of green tea in some form (was it incorporated into the lemongrass syrup? Who knows? I sure don’t), with some sort of infused coconut cream, shaken with ice.

[nullasalus]

I'm more of a cocktail drinker than a coffee drinker, so I'm intrigued you're making a variation on a sour for your signature drink! I've seen espresso drinks turned into cocktails but not the other way around before. Good luck at the competition!

[MaybeAnnatar]

This is might be a weird comment, but your laugh is so calming. I deal with a severe anxiety disorder and this channel is one of my comfort spaces.

[Pvydrow]

I'm really rooting for you Morgan, we're so proud of you for getting so far with your talents and interests and for sharing them with us

[dartagnanhaase]

hey pro tip from someone who loves cocktail making get one really big cube and a few small ones the small ones are for dilution but the one big heavy one is for airation it should improve the texture of the egg white. I learned this from the channel how to drink.

[thebitterfig]

Speaking of things borrowed from cocktail prep: blending the drink before shaking with ice is a lot like the "dry shake" method that a lot of egg white cocktails will employ. The ingredients except the ice are vigorously shaken first, then ice is added, and shaken again. Creates more foam with a better texture than only shaking with ice.

Good luck!

[tee_nanners]

I love your channel so much because now that I'm sober, I want so badly to enjoy the feeling of trying new cocktails and experiencing a good drink. I just love drinking anything, and having a nonalcoholic alternative has been really nice to look forward to trying myself!

[ravenson]

you're such a great speaker. i like listening to you talk so and explain step by step the ingredients and the instructions of your recipe. im rooting for you in the competition !

[liamm]

Good luck, Morgan! It’s been incredible to see your preparations for the USBC and we’re all rooting for you!

[matthewramirez]

Tip: Crack your egg on the table and not the bowl. You’ll lower the risk of accidentally breaking the yolk or getting egg shells in the bowl. Best of luck in the competition!

[natmickan]

A tip that may save you time on game day: if you need to fish membrane or a piece of shell out of your egg white, use the shell to do it. It won’t slip away from the shell like it does the spoon (could save you a few precious seconds). Good luck!

[CHEFPKR]

This sounds delicious and I need to try and knock one out this week. I am a huge fan of Mixology and the applications that can be used for food are seriously underrated. Best of luck!

[alexiblue]

I’ve made this every day this week. Many limes were harmed in the process, but oh my goodness it is so delicious. Thank you for sharing 💖

[Angie-tcwl]

Good luck Morgan, you're going to do great!! Thanks for taking us on your journey, it's been a fun ride!! It was so nice to meet you on Saturday, you're so sweet!

[kathleenu]

Morgan is now the US Barista Champion. Excellent performance this weekend. On the way to the World Championship!

[xllvr]

Really intriguing to see so many cocktail techniques in a coffee making process. As someone who likes both it was really fun to watch this (especially since I've been wondering about your signature drink).

[ChocolatTherapy]

last weekend i attended amsterdam coffee festival, and subsequently saw the dutch barista championships! i wasn't really aware of all this happening, im more of just a private coffee geek lmao. but bc of your videos i ended up watching some routines and they made me so excited for your go as well. wishing you all the best of luck! i'd have to check timezones, but would love to attend the livestream too. just based on your passion and how you approach the whole thing, you'd deserve it so much to win!! it'd be awesome to see you compete in the world's barista championships!
the Dutch champion turned out to be working frequently with one of my most favourite coffeebars in amsterdam, it was a fun surprise to recognise him and connect the dots, ha. thank you again for your videos, and being so open about this whole process. it feels like a breath of fresh air!

[mcmaniel]

This sounds delicious and I love all the techniques taken from bartending! especially the immersion blender or as I like to say the smart dry shake. One thing I would say is that I wouldn't weigh out your ice when it comes to dilution. It seems like weighing out the ice would give you more control over the dilution but it's actually the opposite, the drink has to work harder to get down to the desired temp making it harder to get the exact dilution every time. The more ice you have in your shaker, the quicker it will bring your temp down where the drink will reach a equilibrium where it can't get any colder and is too cold to melt the ice, so pack the shaker and shake for 12-15 second to achieve this. The other way I would suggest controlling dilution would be blend the ice during the emulsification process, you can start with one cube, blitz then taste and if it requires more add another and blitz, so on and so forth till you reach your desired dilution. Sorry for the rant, I am somewhat passionate about these matters haha.