Museo Coffee, represented by owner/barista Jimmy Oneschuk, placed 2nd this weekend (May 24-25) at the Prairie Regional Barista Championship in Calgary.

The competition is based on serving four cappuccinos, four espressos and four signature drinks (of the barista's own design) in 15 minutes, a format used internationally. Baristas are marked on their technical skills in preparation and on the sensory qualities of their drinks, as well as their overall presentation style. Museo was the sole shop from Saskatchewan, with 13 competitors competing.

Museo placed high in the signature drink category, using an interactive style of separating the espresso and the other drink components, and having the judges combine the ingredients, tasting after each addition. Museo's drink consisted of the base espresso shot, with a Saskatoon berry reduction and a cream infusion of creme fraiche, orange oil, honey and cinnamon. The choice of these ingredients and the serving style is intended to create a sense of suspense for the judges, since I've never heard of creme fraiche being used in a signature drink or in espresso preparation in general.

Museo will compete at the National Championships this fall in Montreal, and a win there means advancement to the World Championships.

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