Woo hoo, we've got wireless this time! I'm covering only the signature drinks... these are rough notes, I'll clean them up later.

PS: Related threads are SERBC 2005, and Competitor Debriefing.

Michelle Rae Bradicich, Pheasant Creek Coffee - "special secret" sauce double-shot served in small demi. "Nothing weird". She lined the cup with sauce around the edges so the espresso is better incorporated. Hopes to serve at the shop; Hints that it works for the upcoming Christmas season (nutmeg perhaps?). Decorative mint leaves garnish on the side. Brown moka type cups. Instructed judges to swirl before drinking.

Curtis Patton, Triple Cross Coffee - wishes to keep it simple. Big fan of sweetened condensed milks at their shop. Buttery, and organic has more flavors. Plan to add to their regular menu. Pulled shots a little shorter to enhance sweetness to compliment. Combines fresh milk and condensed milk while steaming. It steams up a little faster, around 150F - warm not hot. Topped with cocoa. Called Espresso (coffee?) Cubano.

Nicholas Cho, Murky Coffee - cold drink, espresso l'orange (phonetic?). Served signature drink first. Added shots to cocktail shaker, served tableside. Sweetened condense milk small quantity w/essence of blood orange. Add cold espresso from shaker. Layering espresso, vanilla ice crema melted in whipped cream and small spoon, stir 10 seconds. Nick commented that the brightness interacts nicely with vanilla and orange extract. First set was Counter Culture Coffee's Toscano, second set was La Forza. Final set was custom blend.

Phil Proteau, Helios Coffee - Caramel syrup reduced, "dulce de leche." Although it is sweet, it's not candy sweet as favored by many shop. Adds amazing mouthfeel, buttery smell. Espresso is served directly on top of prepared syrup. Added steamed milk to come to same temperature as a cappuccino. Served in dark demitasses. Phil commented on the spiciness of the coffees he would serve and their clean finish.

Note: Clock stopped at 17:04. Apologizes for the lack of precise detail, my laptop suffered technical difficulties during Phil's presentation

Willie Jamison, Caffe Corner - His signature drink is chilled. It started as an "off the wall" idea from visiting roaster combining espresso and gelato (substituted Breyers ice cream for the competition). Baristas, like their liquor serving counterparts, interact with the customer. He serves it from a cocktail shaker in small stemmed glass demitasse.

Daryn Berlin, Counter Culture Coffee - His signature drink involves pumpkin. In fact, his table decor was a small pumpkin grown from last year's compost pile. Pumpkin butter with cinnamon, nutmeg, some sugar and brown sugar. Turned together with milk and nutmeg. Had a contest to name his drink, winner was "It's the Great Pumpkin Signature Drink, Charlie Brown!" Served in triangular stemmed tall demitasse. To this mixture, he added a shot of espresso. Topped off with milk and fresh nutmeg. Small sip as is, then stir and taste again. A warm season drink. Included a homemade candied pumpkin rind (not certain?) to enjoy afterward.

Homer Chaney, Mug Shotz - "South Honeysuckle" is sweet cream drink inspired by love of sweet tea in the south. Uses local honey, dark wildflower honey. Sharper, more distinctive taste than traditional cloverleaf honey. Can be served short or long, but today it's served short. Steamed milk, honey, and half-n-half to thicken the foam. Used white, full, straight-sided cappuccino cups.

Matthew McDaniel, Octane Coffee Bar - "Clove inhalation" uses Counter Culture's Toscano, a smooth buttery flavor. Begins with honey and condensed milk drizzling down a flared glass before starting on the espresso. Steamed whole milk with a pinch of clove; though experimentation he found a pinch is just right to add interest. Drink came to him in a dream, complimenting his liking for clove cigarettes. Served cooler than a cappuccino with cinnamon stick. Instructed judges to stir with cinnamon stick before drinking.