At the 2025 World Barista Championship in Milan last month, Philippines Barista Champion Michael Harris topped the scoreboard for espressos on Day One, allowing him to place third in that round and move onto the Semi-Finals. So what was his secret? Some rare coffee that has undergone an experimental processing? There\u2019s that, coming via an anaerobically fermented blend of Philippines Liberica and Colombia Eugenioides.<\/p>\n
But everyone at this stage of competition has some unheard of coffee. What Harris had that no one else did was The Better Vessel<\/a>. Created in part by Harris, The Better Vessel is a new barista tool that removes the crema from a shot of espresso, and it\u2019s on pre-sale now.<\/p>\n While important to a shot, especially in competition, crema can impart bitterness. Thus, removing it would allow the sweetness to be more prevalent, improving the drinking experience for an espresso. Designed in collaboration with Harris’s then-14-year old son Liam and his coach, the renowned Federico Bolanos<\/a> of Alquimia Coffee<\/a> (whom we interviewed here<\/a>, when the number of WBC champions he coached was two), The Better Vessel made its debut on the World Barista stage this year, to much fanfare.<\/p>\n It works as an intermediate vessel between pulling a shot and serving it. The espresso is pulled directly into The Better Vessel, which then sits atop the demitasse. From a spout at the bottom, the espresso moves from the Better Vessel into the cup, leaving behind the crema.<\/p>\n <\/p>\n <\/p>\n A post shared by HENRY & SONS (@henryandsonsph)<\/a><\/p>\n<\/div>\n<\/blockquote>\n\n