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PU LL: E V EN T S with pomegranate juice and sparkling water. [The drink emphasizes] the forward acidity of a shorter shot. 'PSUIFMJGFPGNF *TIPVMETUPQEPJOHUXPQBSUTJHOBUVSFCFWFSBHFTUIFZ invariably are tougher to get high scores on), but the urge to compare and contrast, the urge to do more compels me... PHOTOS BY KENNETH R. OLSON SIGNATURE DRINKS OF THE USBC FINALISTS REVEALED TREVOR CORLETT MadCap Coffee Co.; Washington, D.C. Signature drink: Good Morning America was giving me a hard time because none of the competitors they talked to had given their drinks names. To appease them, I told them my drink was called Boom, which is a horrible name. So let's call it Seasonality (formerly known as Boom). Seasonality was a two-layer drink. The first layer being a single espresso of the fresher-harvest Didier Reinoso from Colombia mixed with grapefruit juice that had been reduced. The second layer was half a single espresso of the older-harvest Didier combined with grade B maple syrup and an egg white whipped together to create a foam. I garnished the drink with a thinly sliced piece of grapefruit covered in raw sugar that was torched to create a burnt-sugar crust. The combination of the layers and the texture of the garnish made for an extremely balanced and tasty drink. I would wager it was the tastiest signature beverage I've ever made in the six years I've been making them. NICK PURVIS The French Press; Santa Barbara, California Signature drink: My signature drink was a marriage of caramelized tangerine juice (which I caramelized onstage by pan-searing turbanadosugar-covered tangerines, and then juicing and straining), red-apple reduction (natural red-apple juice reduced in a siphon bulb), and a liquified cheesecake that I prepared beforehand (mascarpone, a cold extraction of my coffee, ground cacao, and a dash of sugar). It was fun, and tasty! CHARLES BABINSKI G&B; Los Angeles Signature drink: Two drinks highlighting the qualities of two very different espresso recipes: t 'JSTU ESJOL FTQSFTTP SFDJQF 19g in, 70g out, 26 seconds). "Lungo" extraction with a small amount of gesho— an African plant used in mead making that is very aromatic; like a more tea-like hops—and orange-blossom honey. Complex, aromatic, highlighting complexity and mellower qualities of a long espresso extraction. t 4FDPOE ESJOL FTQSFTTP recipe: 19g in, 30g out, 26 seconds). "Ristretto" extraction 24 barista magazine SAM LEWONTIN Everyman Espresso; New York City Signature drink: With my signature drink, I wanted to re-create the experience of tasting a wonderful and surprising coffee for the first time, by subverting the judges' expectations of what my coffee should taste like. To do this, I first had to know what they expected. Each judge received a card representing one characteristic of the coffee: aroma, acidity, flavor,