Why James Hoffmann Is More Than Just Reigning World Barista Champion

It's one thing to master the brewing and presentation skills to rise to the pinnacle of barista competitions.

It's quite another thing to invest your spare time and energies into experimentations like extracting coffee essences.

Yes, reigning WBC champ James Hoffmann has friends at the London's Fat Duck restaurant ('Burgh locals: think Alchemy at Bigelow on steroids) and as you can see from his comment to moi, he's also studying Grant Achatz of Alinea on how to use really expensive equipment (like the pictured Rotavapor) to deliver really tiny whiffs of coffee.  All in the name of sensory appreciation and understanding of the increasingly less humble Arabica bean.

Coffee is culinary, indeed!  WTG James.  You are an inspiration.