Blending Panama Geisha Coffee Beans with Robusta, Takanobu Ishiguchi Wins 4th Place at 2022 WBC!

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Robusta at World Barista Championship

Do you have to use 100% Arabica coffee beans to compete in the World Barista Championship? This year, Takayuki Ishitani from Japan used a Robusta and Geisha blend and secured fourth place!

For all espresso preparations during the competition, Ishitani used a blend of Vietnamese high-altitude (1000m) natural Robusta combined with Panama Hartmann natural Geisha, though with varying proportions.

The choice to blend Robusta with Arabica was strategic: high-altitude Robusta brings impressive body and enhanced sweetness to the coffee, while Arabica contributes superior flavor characteristics.

Competition Preparation Techniques

For the espresso course, Ishitani used 19g of Panama Geisha plus 1g of Robusta, extracting 40g of espresso in 21 seconds. Before tasting, he required three stirs with a spoon to ensure even flavor distribution. The final espresso presented notes of blood orange and pineapple, with medium body and smooth crema.

For the milk coffee course, Ishitani used 17g of Geisha plus 3g of Robusta, extracting 40g of coffee liquid in 18 seconds. The higher proportion of Robusta in the milk course enhanced sweetness, and when combined with milk, the drink displayed flavors of dark chocolate, blackberry, and vanilla, with a rich, creamy texture.

For the signature drink course, Ishitani created an Espresso Martini. After extracting espresso using 15g of Geisha plus 5g of Robusta, he added 40g of botanical extract distilled from rose petals, cardamom seeds, and hops, plus 15g of Japanese syrup made with sugar and water. He also incorporated 0.5g of fermentation liquid created from coffee grounds, water, and a specific Japanese strain anaerobically fermented for two weeks to enhance umami and introduce vanilla notes.

Finally, everything was poured into a shaker with ice and thoroughly mixed, creating a delicate, dense foam texture. The resulting drink displayed notes of berries, grapefruit, blood orange, and vanilla, with a full, silky mouthfeel and an exceptionally persistent dark chocolate aftertaste.

Changing Perceptions

Throughout the competition, Ishitani spoke relatively little compared to other contestants, making for a rather quiet performance. However, he maintained a constant smile, facing the judges with a pleasant expression during every step. His beverage preparation was simple yet revolutionary, challenging many conventional views about world coffee competitions.

Many people might initially react to hearing about a Robusta-Geisha blend with: "What a waste!" And why would Robusta appear at the World Barista Championship?

The World Barista Championship has never restricted participants to using only Arabica varieties. The competition doesn't focus on whether the coffee beans used are premium. What matters is whether competitors can bring new perspectives to the coffee industry and demonstrate exceptional service details throughout their performance.

Since Robusta's flavor profile is often considered inferior to many Arabica beans and doesn't meet current public expectations for coffee flavor, it's frequently used in instant coffee production and widely regarded as a sign of "inferior coffee." Is Robusta really that bad? Obviously not—people simply focus on its shortcomings while ignoring its advantages.

Although Robusta may not match Arabica in complexity, it possesses exceptional body, contributing substantial thickness and richness to coffee. While it might not be enjoyable when brewed alone, Robusta can actually be an excellent "partner" in blends.

While an increasing number of coffee enthusiasts pursue acidity in their coffee, many mainstream consumers still find pronounced acidity unappealing, preferring high-body, balanced coffees instead. Although Robusta's flavor may be limited, small additions can appropriately enhance texture and body.

If Ishitani had used only Hartmann Geisha beans without innovative techniques, the judges might not have awarded high scores.

However, Ishitani skillfully highlighted the striking contrast between Robusta and Geisha, creating a lasting impression on the audience and challenging preconceptions about the Robusta variety.

Many competition baristas now employ various high-tech techniques. While these performances are exciting and push the specialty coffee industry forward, they can be difficult for everyday baristas to replicate and learn from.

Sometimes, simplicity is the most authentic approach. Technique isn't the most important aspect of being a barista, and professionalism extends beyond brewing knowledge. What made Ishitani most memorable was his genuine smile, whether during daily service or competitions.

He expressed: "As a barista, it's not just about making good coffee—more importantly, it's about developing comprehensive abilities in communication, service, innovation, and language to enhance your value."

Image source: YouTube (World Coffee Championships)

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