SPONSORED BY

YEAR INREVIEW2013INTERVIEWS WITH CHAMPIONS & COMPLETE COMPETITION RANKINGS—HIGHLIGHTS FROMMELBOURNE & NICE—BEST PERFORMING NATION: JAPAN

O'Co�ee Brazilian Estates, a specialty co�ee producer, is proud to be the O�cial Sponsor of the 2013 WCE Year in Review publication. In Brazil, we reach not only baristas through our co�ee shop, Octavio Café, roasting company and co�ee training centre, UniOctavio, but also in many countries around the world where companies roast our co�ees to serve amazing cups to their customers! Without these professionals - baristas, master roasters and cuppers - our e�orts to produce quality co�ee would fall short. Thank you all! Enjoy your reading!

CONTENTS

FROM THE CHAIR, CARL SARAThe Evolution

—

A STEP UPWorld Barista Championship

—NO SUGAR. NO MILK.Just delicious black coffee please.

World Brewers Cup

—TEAM USAAn interview with the 2 USA Champions.

—MILK LOVEWorld Latte Art Championship

—SMOKING GUNWorld Coffee in Good Spirits Championship

—THE PERFECT SCOREWorld Cup Tasters Championship

—WORLD DEBUTWorld Coffee Roasting Championship

—TamperTantrum.com

—WBC All-Stars

—MEET THE WCE

—BEST PERFORMING NATION: JAPAN

—VOLUNTEER SUPERSTARS

—SPOTLIGHT ON ELLIE

05

08

13

16

22

27

32

36

38

40

42

44

45

41

O'Co�ee Brazilian Estates, a specialty co�ee producer, is proud to be the O�cial Sponsor of the 2013 WCE Year in Review publication. In Brazil, we reach not only baristas through our co�ee shop, Octavio Café, roasting company and co�ee training centre, UniOctavio, but also in many countries around the world where companies roast our co�ees to serve amazing cups to their customers! Without these professionals - baristas, master roasters and cuppers - our e�orts to produce quality co�ee would fall short. Thank you all! Enjoy your reading!

A WORLD OF

CHAMPIONS

“COFFEE IS A TRULY INTERNATIONAL COMMUNITY OF PEOPLE STRETCHING THROUGH EVERY DEMOGRAPHIC BORDER.”CARL SARA WCE 2013 CHAIR

2001 APRIL MIAMI, FLORIDA, USA World Barista Championship Martin Hildebrandt, Denmark

2011 JUNE MAASTRICHT, NETHERLANDS World Latte Art Champion Chris Loukakis, Greece World Coffee in Good Spirits Champion Philip Leytes, Russia World Cup Tasters Champion Kyriakos Ouzounidi, Greece Ibrik/Cezve Champion Bae Jin-Seol, Korea World Brewers Cup Champion Keith O’ Sullivan, Ireland

2009 APRIL ATLANTA, GEORGIA, USA World Barista Champion Gwilym Davies, United Kingdom

2009 JUNE COLOGNE, GERMANY World Latte Art Champion Peter Hernou, Belgium World Coffee in Good Spirits Champion Marta Piigli, Estonia World Cup Tasters Champion Valentina Kazachkova, Russia Ibrik/Cezve Champion Christine Koumpouni, Greece

2007 JUNE TOKYO, JAPAN World Barista Champion James Hoffmann, United Kingdom

2006 JUNE BERNE, SWITZERLAND World Barista Champion Klaus Thomsen, Denmark World Latte Art Champion Scott Callaghan, Australia World Coffee in Good Spirits Champion Anna Serova, Russia World Cup Tasters Champion Gloria Pedroza, Switzerland

2005 MARCH ATHENS, GREECE World Latte Art Champion Johann Carlstrom, Sweden World Coffee iaood Spirits Champion Demitri Kostifacos, Greece World Cup Tasters Champion Tim Wendelboe, Norway

2003 APRIL BOSTON, USA World Barista Championship Paul Bassett, Australia

2012 SOUTH KOREA World Latte Art Champion Victoria Kashirtseva, Russia World Coffee in Good Spirits Champion Akos Orosz, Hungary

2013 NICE, FRANCE World Latte Art Champion Hisako Yoshikawa, Japan World Coffee in Good Spirits Champion Victor DelPierre, FranceWorld Cup Tasters Champion Lajos Horvath, HungaryWorld Coffee Roasting Champion Naoki Goto, Japan

2011 JUNE BOGOTA, COLOMBIA World Barista Champion Alejandro Mendez, El Salvador

2010 JUNE LONDON, UNITED KINGDOM World Barista Champion Michael Phillips, USA

World Latte Art Champion Haruna Murayama, Japan World Coffee in Good Spirits Champion Jeroen de Corte, Belgium

World Cup Tasters Champion Hector Gonzalez, Guatemala Ibrik/Cezve Champion Aysin Aydogdu, United Kingdom

2008 JUNE COPENHAGEN, DENMARK World Barista Champion Stephen Morrissey, Ireland

World Latte Art Champion Con Haralambopoulos, Australia World Coffee in Good Spirits Champion Tasos Delichristos, Greece World Cup Tasters Champion Casper Engel Rasmussen, Denmark

Ibrik/Cezve Champion Gleb Nevejki & Nadezhda Motylkova, Russia

2007 MAY ANTWERP, BELGIUM World Latte Art Champion Jack Hanna, Australia

World Coffee in Good Spirits Champion Helger Aava, Estonia World Cup Tasters Champion Annette Moldvaer, United Kingdom

2005 APRIL SEATTLE, WASHINGTON, USA World Barista Champion Troels Overdal Poulsen, Denmark

2004 JUNE TRIESTE, ITALY World Barista Champion Tim Wendelboe, Norway

2002 JUNE OSLO, NORWAY World Barista Champion Fritz Storm, Denmark

2004 FEBRUARY RIMINI, ITALY World Cup Tasters Champion Fabiana Pozar, Italy

2000 JUNE MONTE CARLO, MONACO World Barista Champion Robert Thoresen, Norway

2012 VIENNA, AUSTRIA World Barista Champion Raul Rodas, Guatemala

World Brewers Cup Champion Matt Perger, Australia World Cup Tasters Champion Cory Andreen, Germany

Cezve/Ibrik Champion Zoltan Kis, Hungary

2013 MELBOURNE, AUSTRALIA World Barista Champion Pete Licata, USA

World Brewers Cup Champion Erin McCarthy, USA

WE ALL RECOGNIZE COFFEE TO BE A DRINK, BUT FOR THOSE OF YOU READING THIS, IT IS VERY LIKELY YOU WILL RECOGNIZE IT TO BE SO MUCH MORE THAN THAT. COFFEE IS A TRULY INTERNATIONAL COMMUNITY OF PEOPLE STRETCHING THROUGH EVERY DEMOGRAPHIC BORDER. ONE OF THE THINGS I FIND EXCITING ABOUT WORLD COFFEE EVENTS IS OUR ENGAGED COMMUNITY, EVENTS, AND PROGRAMS WHICH ARE POSITIONED RIGHT IN THE MIDDLE OF IT ALL.

WCE in its many forms, finds itself as a medium through which so many of the different people in the greater community find reason to meet, share, learn and foster exciting developments. For me, this is one of the most exciting aspects of being involved with WCE and even more so as we continue to evolve and expand our resources and reach.

2013 has seen the culmination of years of work by so many people, and the planning for many more events for the future begun. The World Barista and Brewers Cup Championships in Melbourne were hugely successful events from every perspective. We have amazing Champions, a more engaging event than ever before, phenomenal judges and volunteers alongside a schedule of events that saw everyone in Melbourne loving the coffee culture that welcomed us all with such great hospitality. I think it is monumental to note that not only were competitors being stopped on the street by members of the public in Melbourne for handshakes and signatures, but so were judges.

A month later the World of Coffee event in Nice saw new Champions for Roasting, Latte Art, Cupping and Coffee in Good Spirits. The suite of competitions attracted not just excited and vocally supportive crowds, but some of the toughest and most competitive Baristas and coffee professionals we have seen to date.We have plenty of new and exciting events, beyond

coffee competitions, emerging over the next 12 months including judge focused education programs that will be readily available through the SCAA and SCAE established education platforms. Keep your eyes open for those developments and releases.

I must, of course, offer thanks to our small and dedicated team of staff headed by our Managing Director, Cindy Ludviksen. It is a relentless job working on a truly global scale, and we are lucky to have such a dedicated team.

At the end of this year we also see the end of terms for some of our most dedicated WCE Board members. Ellie Hudson, Edgard Bressani and Sonja Grant have committed and gifted WCE with years of hard work (for Sonja, that includes every single WBC since inception!) contributing towards the significant development we have been able to make. Our competitors, staff, judges and other volunteers have all benefited from the wealth of knowledge and dedication our outgoing, as well as current Board members contribute. We sincerely thank you, and am sure we will continue to see you at our myriad of events and programs.

Finally I want to say thank-you to every single competitor, judge, committee member, volunteer and supporter. Being involved with WCE makes a tangible, positive influence in our community of specialty coffee. We are involved with something special, and I look forward to the exciting future it holds!

“2013 HAS SEEN THE CULMINATION OF YEARS OF WORK BY SO MANY PEOPLE, AND THE PLANNING FOR MANY MORE EVENTS FOR THE FUTURE BEGUN.”

—

CARL SARA WCE 2013 CHAIR

THEEVOLUTION CARL SARA, 2013 WCE CHAIR

5

MELBOURNE

2013

WORLDBARISTACHAMPIONSHIP

WORLD BREWERS CUP

MELBOURNE INTERNATIONAL COFFEE EXPOMAY 23-26, 2013

Photo by DAVID ILIFF. License: CC-BY-SA 3.0

A STEP UP

BY SARAH ALLEN, BARISTA MAGAZINEMELBOURNE 2013

THE WORLD BARISTA CHAMPIONSHIP (WBC) IS VIRTUALLY SKYROCKETING THROUGH ITS SECOND DECADE, MOUNTING ANTICIPATION FOR THE NEXT YEAR’S EVENT BEFORE THE CURRENT ONE IS EVEN OVER. AS THE PREEMINENT COFFEE COMPETITION ON THE PLANET, IT’S NO WONDER SUCH EXCITEMENT SURROUNDS THE BEFORE-DURING-AFTER OF THE WBC: EACH YEAR A PROFESSIONAL BARISTA IS SELECTED AS NOT ONLY THE GREATEST COFFEE CRAFTSPERSON, BUT AS THE AMBASSADOR FOR SPECIALTY COFFEE THE WORLD OVER.

It’s no wonder, then, that WBC judges must complete lengthy and intensive training sessions to prepare to evaluate these elite baristas, and still many are in awe of the talent before them. “Every year they get better and better—the level of talent has become insane,” said Scott Conary, a veteran WBC judge, in Melbourne, Australia at the 2013 WBC.

Over the years we’ve seen baristas up their games in myriad ways, from designing their own bar tools and equipment, to formulating precise recipes hinging on the most minute of details, to working with coffee producers at source to insure the coffee they use for competition is of the highest caliber.

Still we hear, bells and whistles don’t matter; in the end, it’s all about what’s in the cup. No one could have proved this more definitively than Pete Licata of the United States, whose clean, uncomplicated, and wholly transparent performance in Melbourne won him the coveted WBC title.

Pete’s no stranger to this competition; at the 2011 WBC in Bogota, Pete placed second behind his friend Alejandro Mendez of El Salvador. That year, Pete presented a complicated routine, leading his judges through coffees he had cossetted from plant to cup—literally, he picked, pulped, dried, roasted, and prepared the Hawaiian coffee he used that year, something no barista before him had accomplished.

There are only three baristas who have won the WBC on their first attempt—Stephen Morrissey of Ireland in 2008, Gwilym Davies of the UK in 2009, and of course the very first WBC champion, Robert Thoreson of Norway in 2000. It’s atypical because competitors need to not only be stellar baristas with some of the best coffee in existence, but they must understand the way the competition works backwards and forwards, inside out. It makes sense, considering how complex the WBC has become and how elevated the skill levels of competitors has gotten, that national barista champions go after it multiple times before securing the win. What’s more, those baristas typically take a year off from competing to judge in order to examine the way the contest works from an entirely different—and critically important—perspective.

Pete spent 2012 judging his peers both on the regional U.S. level as well as at the United States Barista Championship, and he says what he learned was invaluable. “It’s unbelievable what jumps out at you when you’re behind the judges’ table, silly mistakes competitors make without knowing it, and I’m totally including myself here,” he says.

TOP 6 FINALISTS, WBC 2013

“EVERY YEAR THEY GET BETTER AND BETTER—THE LEVEL OF TALENT HAS BECOME INSANE.”SCOTT CONARY2013 WBC JUDGE

WORLDBARISTA

CHAMPIONSHIP

9

Perhaps the biggest shift Pete made from his 2011 WBC performance, however, was to let the artisans along the links in the chain from seed to cup, own their mastery: “I have so much respect for people who are experts at processing, roasting, and all of it. I did my job as a barista, and I needed to let these professionals do what they—not I—excel at.”

This led to one of the most fresh, precise WBC-winning performances in history: Pete used no special gadgets; he drove the Nuova Simonelli Aurelia T3 espresso machine and the Mahlkönig K30 Twin grinder as the precision engines they are; and his signature drink couldn’t have been more simple: besides the coffee, it only had two ingredients.

It’s refreshing to know that the goal is as uncomplicated and pure as it was when the WBC began.

The WBC in Melbourne was special for other reasons, of course: Italian Barista Champion Francesco Sanapo made it to the final round, the first time his country has placed so high in more than a decade. New Zealand Barista Champion Nick Clarke became the second Kiwi to ever place in the finals, with the other being the presiding World Coffee Events (WCE) Chair Carl Sara. Other interesting trivia? The top three were almost identical to the top three in 2011: Pete Licata, Australian champion Matt Perger, and the barista champion of El Salvador. While in 2011 the Salvadoran champ won the WBC, with Pete placing second and Matt taking third, 2013 played out with Pete winning, Matt taking second, and the Salvadoran champ—this year William Hernandez—winning third place.

Multi-time Irish Barista Champion Colin Harmon found himself in the final round for the fourth time, an incredible accomplishment. He’s placed fourth three times now, with 2012 the exception when he won third place. This is an extraordinary accomplishment, and something few other baristas have achieved.

Truly one of the most special aspects of the 2013 WBC was the location itself: Melbourne is one of—if not the—great coffee cities in the world. The level of quality in the espresso around

town, not to mention the superior service, left visiting foreigners both breathless and inspired. There was a round-the-world cheer when it was announced that the WCE would return to Melbourne and the MICE (Melbourne International Coffee Expo) show in 2014, this time with the World Latte Art Championship and the World Coffee in Good Spirits Championship.

The only challenge about the WBC? It’s growing so fast that organizers are racing to keep up. And that’s hardly a problem: the contest shows no signs of fading as the foremost coffee competition in the world, as evidenced by the exceptional artisans it attracts as both competitors and spectators: during the final round of the 2013 WBC in Melbourne, a line of hopefuls extended well out of the door to the stage and bleachers area. The space was packed to the rafters a full hour before the final round began.

Of course, the popularity of the finals is nothing new; 2013 was different for the esteem given to the opening and semifinal rounds, both of which were very well attended. Yes, the barista talent was the main attraction to the stage, but the professionalism and entertainment with which the entire production was fashioned proved fascinating as well. Beloved WBC emcee Stephen Leighton kept the crowds excited throughout the four-day event as much for his expertise regarding the event as for his delightful fashion sense. And the event incorporated fun, crowd-pleasing amusement that were as lighthearted as a “kiss-cam,” and as serious and intense as a well-stocked Espresso Bar and Brew Bar where top coffees from roasters around the world were showcased all four days.

Truly, the 2013 World Barista Championship set the bar at a new high. At the same time, though, it threw wide the doors of possibility: the future of this event is brighter than ever. See you in Rimini!

About the Author: Sarah Allen is co-founder of Barista Magazine and current WBC Media Sponsor.

www.worldbaristachampionship.org

“I HAVE SO MUCH RESPECT FOR PEOPLE WHO ARE EXPERTS AT PROCESSING, ROASTING, AND ALL OF IT”PETE LICATA

WORLDBARISTA

CHAMPIONSHIP

PETE LICATA’S 2013 PRESENTATION (TOP), PETE LICATE & CARL SARA, WBC 2013 AWARDS CEREMONY (BOTTOM)

10

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR COUNTRY SCORE1 Pete Licata United States 6312 Matthew Perger Australia 6193 William Hernandez El Salvador 5964 Colin Harmon Ireland 561.55 Nick Clark New Zealand 5406 Francesco Sanapo Italy 535 SEMIFINAL ROUND RANK COMPETITOR COUNTRY SCORE1 Pete Licata United States 627.52 Matthew Perger Australia 624.53 Colin Harmon Ireland 6194 Francesco Sanapo Italy 6075 William Hernandez El Salvador 6066 Nick Clark New Zealand 5637 Jose De La Pena Guatemala 5558 Jinkyu Kim South Korea 536.59 Jeremy Ho Canada 528.510 John Gordon United Kingdom 51811 Thanasis Nikolis Greece 516.512 Luca Casadei France 514 ROUND ONE RANK COMPETITOR COUNTRY SCORE1 Matthew Perger Australia 625.52 Pete Licata United States 603.53 William Hernandez El Salvador 595.54 Luca Casadei France 595.55 Colin Harmon Ireland 5876 Francesco Sanapo Italy 585.57 Jeremy Ho Canada 573.58 Jose De La Pena Guatemala 5649 Nick Clark New Zealand 549.510 John Gordon United Kingdom 546.511 Jinkyu Kim South Korea 54612 Thanasis Nikolis Greece 544.513 Hidenori Izaki Japan 544.514 Rasmus Helgebostad Norway 52515 Kapo Chiu Hong Kong 523.516 Maria Auxiliadora Bonilla Costa Rica 52317 Graciele Rodrigues Brazil 522.518 Oskar Alvarus Sweden 520.519 Kalle Freese Finland 51920 He Hong Cao China 50921 Alejandro Escobar Vazquez Mexico 507.522 Ryan Tan Singapore 499.523 Romeo Jr. Perello UAE 49824 Zjevaun Lemar Janga The Netherlands 49225 Doddy Samsura Indonesia 481.526 Enikő Kántor Hungary 470.527 Jordi Mestre Spain 47028 Chia Cheng Chien Taiwan 47029 Ronal Harvey Valero Balaguera Colombia 46630 Mariarosa Gomez Puerto Rico 46031 Louis Donck Belgium 458.532 Torfi Torfason Iceland 456.533 Rasmus Gamrath Denmark 455.534 Jose Luis Herrera Madrid Honduras 454.535 Marian Plajdicko Slovakia 454.536 Shem Leupin Switzerland 452.537 Roberto Pablo Caldas Portugal Peru 451.538 Nataliia Kuranakova Ukraine 43939 Serkan Ipekli Turkey 43240 Zjevaun Lemar Janga The Netherlands 49241 Areephorn Kaeajaroen Thailand 42442 Godfrey Batte Uganda 41743 Dmitry Boroday Russia 411.544 Jefferson David Castillo Bermudez Nicaragua 393.545 Cristian Vera Chile 391.546 Tomas Rudys Lithuania 36747 Mirriam Simasiku Zambia 344.548 Daniel Andres Cifuentes Diaz Argentina 33949 Lovejoy Chirambasukwa South Africa 285.550 Frantisek Rohacek Czech Republic 267.551 Michael Gerhard Putnik Croatia 343.5 (DQ*)

THE WBC IS THE PREMIER COFFEE COMPETITION PLATFORM ENGAGING A WORLDWIDE AUDIENCE, PROMOTING EXCELLENCE IN COFFEE AND ADVANCING THE BARISTA PROFESSION. THIS EVENT IS A MULTI-DAY COMPETITION THAT INVOLVES COMPETITORS, JUDGES AND VOLUNTEERS FROM COUNTRIES AROUND THE WORLD. THE ANNUAL CHAMPIONSHIP IS LIVE-STREAMED TO A GLOBAL AUDIENCE ONLINE.

EVENT STRUCTUREThis competition takes place over 4 days and consists of a preliminary round a semifinals round and a finals round. Competitors come from sanctioned national competitions that produce one winner to represent their country in the World Barista Championship. The competitors have 15 minutes to make a set of espresso, cappuccino, and signature beverages. The beverages are judged by four sensory judges, while two technical judges review the barista’s technical performance, and one head judge presides over the entire presentation. Each competitor competes in the preliminary round, and then the top 12 scoring baristas proceed into a semi-final round. From the semi-final round, the top 6 will compete again in a finals round to determine the winner with the highest score, who becomes the World Barista Champion.

ABOUTW

BC

WORLDBARISTA

CHAMPIONSHIP

PETE LICATA’S 2013 PRESENTATION (TOP), PETE LICATE & CARL SARA, WBC 2013 AWARDS CEREMONY (BOTTOM)

11

www.nuovasimonelli.com

The new dimension of espresso quality

THE 3RD ANNUAL WORLD BREWERS CUP CHAMPIONSHIP WELCOMED 19 NATIONAL CHAMPIONS AT MELBOURNE INTERNATIONAL COFFEE EXPO IN AUSTRALIA. THE 3-DAY CHAMPIONSHIP WAS HELD FROM 24TH TO 26TH OF MAY, 2013 TO PROMOTE THE CRAFT OF MANUAL COFFEE BREWING AND ENHANCE THE COFFEE EXPERIENCE BEYOND THE CUP OF COFFEE. THIS YEAR’S COMPETITION WAS HOSTED BY TWO RENOWNED SPECIALTY COFFEE EXPERTS, PETER GIULIANO FROM SCAA AND PAUL STACK FROM MARCO.

The World Brewers Cup is a tough competition for several reasons as it requires baristas to complete two different types of coffee brewing challenges without using any mechanical- or electric-powered devices (except for a grinder and heat sources), only using their own brewing skills and manual devices. During the Open Service challenge, baristas choose their favorite coffee and brewing method. They are given 10 minutes to present three cups of coffee, each brewed individually, to judges. During the next challenge called, Compulsory Service, baristas are provided with a bag of mystery coffee a day before the competition. They figure out the best brewing method, so they can brew three cups in 7 minutes on the stage. The brewed coffees are promptly delivered to and scored by judges in a blind tasting.

This year’s golden kettle trophy, which honors the winner of the World Brewers Cup, went to Erin McCarthy from the United States. He delivered engaging performances throughout the competition that highlighted the delicate flavor of his coffee as well as the reasoning behind his coffee and device selection. In the final performance, he cleverly compared Panama Hacienda Esmeralda Geisha to a celebrity, like Meryl Streep, as he found that both of them offer dependable quality consistently

in numerous settings. His double-hand pouring technique, which seemed almost effortless, certainly drew attention from audiences and judges, too.

Hundreds of audience members were entertained by a festive ending of the final round of the World Brewers Cup. It was when Insung Jung, the last competitor of the event, was doing his closing with 40 seconds left in the clock. Shortly after mentioning his hope that everyone would enjoy the

TOP 6 FINALISTS, 2013 WORLD BREWERS CUP

ERIN MCCARTHY’S 2013 WBRC PRESENTATION

BY KYONGHEE SHINMELBOURNE 2013

WORLD BREWERS

CUP

competition as the “feast for coffee people around the world”, he performed a Gangnam Style dance until just a couple of seconds remained. Insung was also noted for his advance to the final round as the highest scorer in the previous, first round.

The mystery coffee for the Compulsory service, which was generously provided by MTC Group, was a Guatemalan Don Antonio Estate Caturra washed. It was characterized by its delicate sweet flavor and apple-like acidity. In a later interview, Insung revealed that he brewed the coffee slowly using relatively hot water at 95 degree in celsius to get a

NO SUGAR.NO M

ILK.

JUST DELICIOUS BLACK COFFEE PLEASE

13

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR COUNTRY SCORE1 Erin McCarthy UNITED STATES 83.042 Jung InSung SOUTH KOREA 80.893 Josh Tarlo CANADA 77.624 Sang Ho Park UNITED KINGDOM 74.405 Carolina Franco de Souza BRAZIL 73.576 Tibor Varady HUNGARY 72.68

ROUND ONERANK COMPETITOR COUNTRY SCORE1 Jung InSung Korea 154.212 Joshua Tarlo Canada 152.043 Tibor Varady Hungary 149.464 Carolina Franco De Souza Brazil 147.515 Erin McCarthy United States 147.356 Sang Ho Park United Kingdom 144.757 Guy McCracken New Zealand 144.448 Leszek Jedrasik Poland 143.999 Raymond Place Switzerland 143.5310 Tobias Jensen Denmark 143.4511 Lachlan Ward Australia 143.212 Daniel Henderson Ireland 142.8213 Nicolas Castagno Sweden 142.6714 Foukis Alexandros Greece 142.0615 Alexander Hansen Norway 141.8616 Noora Kahila Finland 141.4317 Eiji Koda Japan 140.9318 Asil Yaman Turkey 137.2419 Vasilii Ladygin Russia 133.92

Round One scores are the total scores from Open Service and Compulsory Service Combined.

small amount of highly concentrated coffee, which was diluted with hot water before serving. He found that the method improved the sweetness and aroma of the light-medium roasted mystery coffee. He was ranked the second in the final round, in which he served Lotus Geisha that was brewed in two steps using Espro and a cloth filter.

This year’s Brewers Cup had other noteworthy competitors as well. Joshua Tarlo from Canada brought his own blend of Panama Geisha to the competition and impressed audience members with his fluent taste description. Sangho Park from England applied findings from his experiments to understand the impact of the ppm value of water, the shape of a cup, and the roasting profile to personalize the cup taste. Carolina Franco De Souza, a national champion of Brazil, provided a greater detail of coffee processing as a barista from the largest coffee producer in the world.

About the Author: Kyonghee Shin works for Wrecking Ball Coffee Roasters in Northern California. She also served as 2013 Volunteer WBrC Stage Coordinator.

www.worldbrewerscup.org

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of these solid reasons. Or there could be fl aws in the very design and execution of the program. Let’s look at how these principles can be applied practically to our brew programs.

Rethinking your brew programMany jump into manual brewing for seemingly good reasons and quickly fi nd out the hard way that it doesn’t make sense for their business. Soon your Chemex is a hassle, and customers are getting fl ustered waiting for your AeroPresses, so eventually, your manual brew devices end up sitting in a corner collect-ing dust. Have you recently taken time to serious think through why brewing by the cup makes sense—or maybe doesn’t make sense—for your café? Some people start a program for not so sustainable reasons like, for example, it’s cool and eye-catching; it’ll make us more money; we need more variety on our menu; we want to be on the cutting edge. Th ese aren’t bad reasons but maybe manual brewing isn’t the best method for accomplishing them. You could just as easily invest in design and marketing to make your café more visually interesting, and you could increase revenue by investing in an automated brewer like the Trifecta or Steampunk to implement something “cutting edge.”

Typically we are seeing two types of coff ee bars with manual brewing: shops that are brand new and have it integrated into their set-up from day one, and established shops that are making room for new manual brewing gear.

Starting fresh is always a bit easier. A new shop has the luxury of deciding what type of manual brewing process they will be off ering and where. Th is allows them to create a workfl ow and the layout needed to execute the brewing process. Choosing equipment, menu and the staff working environment can all be determined in the design of the coff ee shop. Th ese elements are key when building a brew bar as additional requirements such as plumbing and electrical may be needed.

For established shops, change is always a challenge. We are creatures of habit and so are our custom-ers. When an established coff ee shop wants to add manual brewing to the menu there are a lot of things that will need to be considered. Where will the brew bar be? What equipment do you need? Is there enough space for proper service? How will you add it to the menu? How will your staff manage it?

Brewing techniqueTh e end goal of any good brewing program is the customer’s enjoyment of a fl avorful cup of coff ee. Th at’s why it’s so sad to see great brew setups and presentations culminate in a mediocre or boring brew. It’s easy to get lost in the hustle and bustle of ‘just making it work’ and lose sight of the most important variable: taste! Th ere should be a considerable amount of time devoted to researching your brewing technique and applying it well in your particular setup. Th e Specialty Coff ee Association of America has a considerable amount of material on manual brewing that is readily available and invaluable to perfecting your brew. A good place to start is Th e Coff ee Brewing Handbook by Ted Lingle.

Doing thorough research will help you make sure each step of your brew method program is grounded in solid brewing principles and not incorporating superfl uous steps that don’t result in in-creased quality. It’s also very important to determine the ‘nonnegotiables’ for quality to keep yourself from cutting corners for speed. If it all seems like too much work, you should ask yourself the tough question: if you can’t take the time to employ a brewing technique that produces a good quality cup, should you be manually brewing at all?

Th e next step is executing the technique that you’ve developed well. Th is takes investment up front in making sure your staff understands good brewing principles and how they are applied in your technique. Th ey should not only understand the steps well but the broader concept of how it actually produces a better cup. Also your staff should feel supported that they have enough resources and time to get the job done and done well.

Customer experienceFor most customers, you’ll likely be their fi rst introduction to manually brewed coff ee, so it’s vital that their fi rst encounter not only educates them about the process but also conveys its value to them. Th is is where staff training becomes so crucial to your manual brew program. Your staff sets the tone for the customers’ entire experience. If your staff is excited about your coff ees and the way they are brewed, their passion will be contagious to your customers.

Is there a focus in your brew training on customer engagement, communicating the value of each cup, and the story of the coff ee, not to mention the brewing method itself? You have a good three-to-four minutes during a manual brew cycle to engage your customers, and every second of that time should be utilized. Here are some good questions to incorporate into your presentation of the coff ee: What’s the story of this coff ee, and what is its taste profi le? What manual brew method are you using, and what sets it apart from a regular auto-drip coff ee? What fl avor profi le does it typically produce? What technique are you using to produce the most fl avorful cup? How can they reproduce this at home?

Th at last one is important in making the entire experience accessible: How can your customers pro-duce this kind of quality brew at home? One of the wonderful things about manually brewing is that it’s something your customers can enjoy in their own kitchens. Seeing it fi rst in the café is their introduction and the more engaging that experience is, the more likely they’ll be to take a stab at it themselves. You may

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of these solid reasons. Or there could be fl aws in the very design and execution of the program. Let’s look at how these principles can be applied practically to our brew programs.

Rethinking your brew programMany jump into manual brewing for seemingly good reasons and quickly fi nd out the hard way that it doesn’t make sense for their business. Soon your Chemex is a hassle, and customers are getting fl ustered waiting for your AeroPresses, so eventually, your manual brew devices end up sitting in a corner collect-ing dust. Have you recently taken time to serious think through why brewing by the cup makes sense—or maybe doesn’t make sense—for your café? Some people start a program for not so sustainable reasons like, for example, it’s cool and eye-catching; it’ll make us more money; we need more variety on our menu; we want to be on the cutting edge. Th ese aren’t bad reasons but maybe manual brewing isn’t the best method for accomplishing them. You could just as easily invest in design and marketing to make your café more visually interesting, and you could increase revenue by investing in an automated brewer like the Trifecta or Steampunk to implement something “cutting edge.”

Typically we are seeing two types of coff ee bars with manual brewing: shops that are brand new and have it integrated into their set-up from day one, and established shops that are making room for new manual brewing gear.

Starting fresh is always a bit easier. A new shop has the luxury of deciding what type of manual brewing process they will be off ering and where. Th is allows them to create a workfl ow and the layout needed to execute the brewing process. Choosing equipment, menu and the staff working environment can all be determined in the design of the coff ee shop. Th ese elements are key when building a brew bar as additional requirements such as plumbing and electrical may be needed.

For established shops, change is always a challenge. We are creatures of habit and so are our custom-ers. When an established coff ee shop wants to add manual brewing to the menu there are a lot of things that will need to be considered. Where will the brew bar be? What equipment do you need? Is there enough space for proper service? How will you add it to the menu? How will your staff manage it?

Brewing techniqueTh e end goal of any good brewing program is the customer’s enjoyment of a fl avorful cup of coff ee. Th at’s why it’s so sad to see great brew setups and presentations culminate in a mediocre or boring brew. It’s easy to get lost in the hustle and bustle of ‘just making it work’ and lose sight of the most important variable: taste! Th ere should be a considerable amount of time devoted to researching your brewing technique and applying it well in your particular setup. Th e Specialty Coff ee Association of America has a considerable amount of material on manual brewing that is readily available and invaluable to perfecting your brew. A good place to start is Th e Coff ee Brewing Handbook by Ted Lingle.

Doing thorough research will help you make sure each step of your brew method program is grounded in solid brewing principles and not incorporating superfl uous steps that don’t result in in-creased quality. It’s also very important to determine the ‘nonnegotiables’ for quality to keep yourself from cutting corners for speed. If it all seems like too much work, you should ask yourself the tough question: if you can’t take the time to employ a brewing technique that produces a good quality cup, should you be manually brewing at all?

Th e next step is executing the technique that you’ve developed well. Th is takes investment up front in making sure your staff understands good brewing principles and how they are applied in your technique. Th ey should not only understand the steps well but the broader concept of how it actually produces a better cup. Also your staff should feel supported that they have enough resources and time to get the job done and done well.

Customer experienceFor most customers, you’ll likely be their fi rst introduction to manually brewed coff ee, so it’s vital that their fi rst encounter not only educates them about the process but also conveys its value to them. Th is is where staff training becomes so crucial to your manual brew program. Your staff sets the tone for the customers’ entire experience. If your staff is excited about your coff ees and the way they are brewed, their passion will be contagious to your customers.

Is there a focus in your brew training on customer engagement, communicating the value of each cup, and the story of the coff ee, not to mention the brewing method itself? You have a good three-to-four minutes during a manual brew cycle to engage your customers, and every second of that time should be utilized. Here are some good questions to incorporate into your presentation of the coff ee: What’s the story of this coff ee, and what is its taste profi le? What manual brew method are you using, and what sets it apart from a regular auto-drip coff ee? What fl avor profi le does it typically produce? What technique are you using to produce the most fl avorful cup? How can they reproduce this at home?

Th at last one is important in making the entire experience accessible: How can your customers pro-duce this kind of quality brew at home? One of the wonderful things about manually brewing is that it’s something your customers can enjoy in their own kitchens. Seeing it fi rst in the café is their introduction and the more engaging that experience is, the more likely they’ll be to take a stab at it themselves. You may

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TEAM USA

BY EILEEN P. KENNYMELBOURNE 2013

AN INTERVIEW WITH THE2 USA CHAMPIONS

PETE LICATA2013 WORLD BARISTA CHAMPION

ERIN MCCARTHY

WBRC 2013 AWARDS CEREMONY

AMERICA DOMINATED AT THE MOST RECENT WORLD BARISTA CHAMPIONSHIPS HELD IN MELBOURNE AUSTRALIA, WITH PETE LICATA AND ERIN MCCARTHY WINNING THE WORLD BARISTA CHAMPIONSHIP AND WORLD BREWER’S CUP RESPECTIVELY. BEHIND THESE VICTORIES ARE TWO INDIVIDUALS WHO ARE PASSIONATE ABOUT SPECIALTY COFFEE AND WHO HAVE WORKED TIRELESSLY FOR QUALITY AND PROGRESS, BOTH PROFESSIONALLY AND HOLISTICALLY FOR THE INDUSTRY.

PETE LICATAMister Licata started out at PT’s Coffee over a decade ago, as a part time job while attending college. He now works at Parisi coffee, but since his beginnings, he’s had many roles within the specialty coffee industry working as a barista, assistant manager, company trainer and quality assurance manager.

The moment that sparked Licata’s interest in the competition was meeting the then reigning WBC champion of 2004, Mr Tim Wendelboe. After that meeting, Pete competed in the regional competition in the US, and subsequently competed in sixteen different competitions between the years of 2005 and 2013, winning nine.

Mister Licata attributes a large part of his success

at WBC 2013 to his decision to take a year off in 2012 to judge, “I found the insight invaluable. I believe that understanding exactly how to cater to the judges, and ultimately making their experience smoother was part of my victory this year. I also made my presentation more knowledgeable and detailed while making my service more simple and easy to follow.”

With this knowledge in tow, Pete delivered an information-packed winning routine, taking the judges on the journey that the coffee had gone on from crop to cup by focusing on the people who played their part in influencing that coffee.According to Pete, one of the biggest challenges facing specialty coffee’s future is, “Sustainability of the coffee source and pricing the product for its true value. We should also be moving on from simply discovering what coffee is (and can be), into mastery of craft and synthesis of concepts that go beyond the coffee industry.”

He’s stayed in the industry because, “Coffee as a product has so many different facets. There is always more to learn and understand… we are a relatively new industry so we are constantly refining our knowledge of the product, which is exciting.”

“Also, the people in the industry are outstanding, and I really enjoy being a part of the community.”

www.bodum.com

MAKE TASTE, NOT WASTE.

PETE LICATA’S 2013 PRESENTATION (TOP),PETE LICATA’S CAPPUCCINO ROUND (BOTTOM)

ERIN MCCARTHYErin also began into specialty coffee a decade ago, with Gimme Coffee in Ithaca, New York. From beginnings as a barista, he quickly progressed into apprentice roasting and barista training, before focusing on barista training full-time. After working for Gimme Coffee (with a one-year foray with 1000 Faces Coffee), he moved onto Counter Culture Coffee in early 2012 where he still works as a Machine Technician.Surprisingly, Brewers Cup was the first competition that Erin had ever competed in, though he’s no stranger to the competition scene, having helped organize the first Northeast Regional Barista Competition with help from Nick Cho. On deciding to compete for the first time, Erin wanted to show baristas that it could be fun, and wanted to be challenged, “kind of to prove to myself that after 7 years in coffee, I knew what I was doing.”

McCarthy’s winning routine was knowledgeable and thoughtful, focusing on a familiar and prolific entity in specialty coffee, the Esmeralda Geisha from the Peterson family. He highlighted the delicate and distinctive flavour of the coffee, the steps that it took to get that coffee to where it is today, and the responsibility of the server of that coffee to represent the hard work appropriately. Erin also made a unique point of acknowledging Esmeralda’s important role in shaping today’s industry. Esmeralda, as he outlined in his routine, is “the milestone on the timeline of specialty coffee”, that caused people to start talking about variety in a serious way. The discussion about varieties is still a vital one these days, with the lack of genetic diversity of varieties exacerbating the coffee rust epidemic.

For Erin, specialty coffee is an industry that has enriched his life in many ways, “socially, intellectually, academically… I’ve stayed in it because I’m passionate about coffee, and it’s an industry where I can challenge myself in different roles. I’m someone who is constantly interested in about 100 different things, and for me, coffee touches a lot of different areas.”

Competitions like the World Barista Championship and World Brewers Cup are unique and meaningful additions to the specialty coffee community, and their worth extends far beyond the ten or fifteen minutes spent on stage. These competitions give a platform to individuals who are passionate about the whole coffee chain—from the very beginning where there are hard-working producers and sustainability issues (both agricultural and economical), to the end where there are small cafes, roasteries, and consumers—and by these individuals shining a light on all the elements, we as an industry are able to see where we need to focus our attention to improve and evolve.

The two American-based World Champions, Pete Licata and Erin McCarthy, are great ambassadors for both the competitions and the specialty coffee industry as a whole, and through all their hard work and experience they have well and truly earned their place alongside champions from years past. Go Team USA!

About the Author: Eileen P Kenny contributes to Sprudge.com regularly and is the founder of birdsofuv.com. She resides in Melbourne, Australia.

www.bodum.com

MAKE TASTE, NOT WASTE.

ERIN MCCARTHY’S 2013 WBRC PRESENTATION

ERIN MCCARTHY, WBRC 2013 AWARDS CEREMONY

19

VIVE LA FRANCE!

SCAE WORLD OF COFFEE NICE, FRANCEJUNE 26-28, 2013

WORLD CUP TASTERS CHAMPIONSHIP

WORLD LATTE ART CHAMPIONSHIP

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

WORLD COFFEE ROASTING CHAMPIONSHIP

MILK LOVE

BY CHÉRMELLE D. EDWARDSNICE 2013

IT’S A FAMOUS EXPRESSION, ‘LOVE MAKES THE WORLD GO ‘ROUND.” AND, IT IS TRUE, EVEN FOR THE 2013 WORLD LATTE ART CHAMPION HISAKO YOSHIKAWA, WHO FIRST PERFECTED A ROUND CIRCLE ON HER JOURNEY TO MASTERING LATTE ART. THIS WOMAN, WHO SAYS WINNING MAKES HER FEEL, “A BIG POWER” SHARES HER STORY, HER ART AND HER HEART ON HOW EIGHT MINUTES OF HER LIFE BECAME HER MOST FAMOUS ONES – FOR NOW.

Interview conversation translated by Taeko Emura.

Hisako, allow me to convey what an honor it is to interview you in the name of coffee and culture. You’re now a world latte art champion. What does that feel like?

I couldn’t accomplish the result only by myself. I feel very grateful to have people support me and to be on the stage. The people supporting me gave me a lot of power.

What has life been like for you since winning the latte art competition?

Many people, from not only Japan, but also even foreign countries talk to me.I feel it’s such a high honor and at the same time, I feel responsible to know more and to know a wider range of coffee.

Does winning mean something specific for coffee culture in Japan?

I hope it helps more people feel surprised with coffee and find out its enjoyment.

That would be wonderful. I’m anxious to get into the details of your win. Is there milk that is best to use when creating latte art? If so, was it available in Nice and how do you work with various types of milks when you are competing around the world?

I use cold whole milk. When I competed in Nice, the milk was supplied by sponsors and according to the rules; we are not allowed to use other milk. This sponsor’s milk was glossy and kept steamed milk well.

What proportion of espresso to milk do you like?

I think for cappuccino, it’s best espresso=30cc : milk 150cc.

What thoughts go through your mind before you are ready to pour?

I imagine myself doing the best.

Once you start pouring, when do you know that you have a good pour? And, when do you know that the pour isn’t good?

I usually know it when I steam the milk. The level of perfection of latte art depends on milk steaming.

How did you decide on what type of latte art to create for your own design for the competition?

I was sure that everyone would feel that the pattern of a rose would be beautiful.

How you pour latte art is indeed beautiful. What was it like to create art before a world audience at Nice?

I felt my latte art would give a new surprise to the audience and impress them.

Can you share the art techniques that you used for each type of drink you poured in the competition?

For the macchiato: I put value on contrast. For the free pour latte: I poured leaves and circles complexly to express the delicate layers of a rose and used the space well.

HISAKO YOSHIKAWA, 2013 WLAC CHAMPION

“THE LATTE ART COMPETITION FOCUSES ON THE ART, BUT I TRIED TO CONVEY MY THOUGHT BY SAYING ‘FROM MY HEART TO YOU.”HISAKO YOSHIKAWA

WORLD LATTE ART

CHAMPIONSHIP

23

For the designer beverage: I paid attention to the size balance of two patterns, bird and rose.

On your last drink you did some additional designs saying, “from my heart to you.” Can you share what that gesture meant? What is important for me, as a barista, is that drinkers enjoy coffee that taste good. The Latte Art Competition focuses on the art, but I tried to convey my thought by saying “from my heart to you.”

I could feel your heart. In thinking about the value of latte art to coffee culture, how valuable do you think it is to present coffee as both a specialty drink and culinary item that includes art?

I think baristas aren’t the ones deciding the value of latte art. It is a part of hospitality for baristas to serve it and to have drinkers enjoy coffee more.

Many drinkers enjoy their coffee while listening to music. At Nice, you made sure your music started before you started competing. I wasn’t able to identify the instrumental artist behind the music you played during the competition, can you share whom the artists were?

Actually I don’t know the name of artist. I happened to listen to the music at a store and I decided to use the music because it was comfortable.

I love that! How important then is music to your artistic expression? Was the music you played during your competition the same as the music you played when you rehearsed?

I think music is very important because it relaxed my nerves and kept me calm under such a stressful situation that I had never experienced. Also, it helped me express my world in limited performance time. When I practice listening to the same music I use in the competition, I can start in almost the same state

of mind as when I practice even if I become nervous on the stage. The most important thing on the stage is that you can do as usual. Miracles rarely happen in the competition time.

It looks like, Hisako, you were Japan’s miracle, and all of coffee cultures’ this year. Lastly, please tell the world, what does it feel like now, to be in Japan, and be interviewed by an American coffee blogger, for World Coffee Events?

Smile! I feel honored and surprised to send a coffee article from Japan to the world!

On behalf of the WCE we are also honored to be in conversation with you, a woman of big power and an even bigger heart. Thank You.

About the Author: Chérmelle D. Edwards is founder, editor, and chief coffeetographer TM of smdlr.com.

www.worldlatteart.org

WORLD LATTE ART

CHAMPIONSHIP

2013 WLAC TROPHY BY REG BARBER

HISAKO YOSHIKAWA’S 2013 WLAC PRESENTATION

24

01

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR COUNTRY SCORE1 Hisako Yoshikawa Japan 4272 KyeongWoo Jung South Korea 424.53 Miguel Lamora Spain 397.54 Leszek Jedrasik Poland 394.55 Esther Masdaam The Netherlands 392.56 Sam Low New Zealand 374.5 ROUND ONE RANK COMPETITOR COUNTRY SCORE1 Esther Maasdam The Netherlands 525.52 Miguel Lamora Spain 5143 Leszek Jedrasik Poland 4964 Hisako Yoshikawa Japan 474.55 Sam Low New Zealand 4606 KyeongWoo Jung South Korea 4537 Seivijus Matiejunas Ireland 450.58 Edit Juhasz Hungary 434.59 Tania Kanstantinava Greece 42810 Rashid Khanov Russia 42111 Joseph “Rudy” Dupuy France 41612 Javier Gamboa Rendón Mexico 414.513 Chiara Bergonzi Italy 40814 Ieva Malijauskaitő Lithuania 403.515 Lina Baiasan Ukraine 40316 Jennifer Marks Australia 40117 Patricia Van Cauwenberghe Belgium 38918 Micha Schranz Switzerland 38719 Lauri Pipinen Finland 37820 Chih-En Yen Taiwan 37421 Graciele Rodrigues Brazil 373.522 Ryan Tan Singapore 36823 Marius Nica Romania 354.524 Dhan Tamang United Kingdom 34825 Ozkan Yetik Turkey 334.526 Simon Nilsson Alteblad Norway 33227 Vladimír Kmec Slovakia 325.528 Mariarosa Gómez Santiago Puerto Rico 317.529 Jelle Echelpoel Sweden 314.530 Jiri Sladek Czech Republic 299.5

THE WORLD LATTE ART CHAMPIONSHIP HIGHLIGHTS ARTISTIC EXPRESSION IN A COMPETITION PLATFORM THAT CHALLENGES THE BARISTA IN AN ON-DEMAND PERFORMANCE.

EVENT STRUCTUREFor the preliminary round of the championship, baristas produce a single creative latte pattern at the Art Bar, then move to the WLAC stage to create two identical free-pour lattes and two identical designer lattes. Scores from the Art Bar and Stage are combined, and the top 6 competitors qualify for the final round, where they are asked to create two identical free-pour macchiato, two identical free-pour lattes, and two identical designer patterned lattes. The top-scoring competitor in the final round is declared the World Latte Art Champion.

Baristas are judged based on visual attributes, creativity, identical patterns in the pairs, contrast in patterns, and overall performance.

ABOUTW

LAC

873-98 Bugok-dong, Geumjeong-gu, Busan, Republic of KoreaHOMEPAGE www.momos.co.kr E-MAIL momoscoffee@gmail.com

WORLD LATTE ART

CHAMPIONSHIP

HISAKO YOSHIKAWA AT 2013 WLAC ROUND ONE

http://www.rasv.com.au/Events/AICA_Home/

THE INTERSECTION OF COFFEE AND ALCOHOL IS BECOMING QUITE THE EXCITING AND FAST-MOVING SPACE. FOR EVIDENCE, ONE NEED LOOK NO FURTHER THAN THE MULTI-TALENTED VICTOR DELPIERRE, WHO MANAGED TO BECOME FRANCE’S FIRST-EVER COFFEE IN GOOD SPIRITS CHAMPION, AND THE 2013 WORLD COFFEE IN GOOD SPIRITS CHAMPION IN THE SAME YEAR.

This year’s Coffee in Good Spirits Championship took place in Nice, France alongside the SCAE World of Coffee event, with national champions from 21 different countries participating.

Victor took first place with an innovative multi-sensory coffee experience, “Coffee Cognac Cigare”, inspired by the historic ritual of consuming these three treats in fine restaurants and hotels in France. He served the drink with smoke trapped under a glass bell, capturing the storied tradition and inventive future of coffee’s combination with alcohol. We reached out to Del Pierre for some more info on his presentation and how he came to the world of alcohol and coffee.

Q. Which was your first love, coffee or cocktails? How did you get into those worlds?

A: I discovered the world of coffee while I prepared for the World Skills competition in 2007, competing alongside other maitre d’hôtels, bartenders and wine stewards. One of the tests was coffee and cappuccino service.

Joseph Trotta [author of Cocktails Infaillibles] transmitted to me his philosophy for making cocktails. Then I met Michael McCauley of Cafés Richard who gave me his passion for the coffee world.

Q: How has working as a bartender influenced your approach to coffee?

A: I am neither a barista nor a classic bartender. My route is the one of a maître d’hôtel who discovers the world of the bar and that of the coffee by means of two people who are fascinated by these universes. It is these two people who influenced my day-to-day work and who tempted me to know more about it.

I can’t understand why these two universes are not closer! Coffee is an inexhaustible source of inspiration for the bartender. Unfortunately, coffee is too often abandoned by the bartender who does not respect the just value of this product.

Q: What’s your favorite (non-coffee) cocktail to drink? Why?

A: I have no favorite cocktail, for me the most important is not only the drink but the service provided to the customers, the memory which we are going to keep, theexperience which we are going to live.

I like creating “sur mesure” cocktails for my customers according to their desires of moment.

Q: Can you tell me more about the coffees you used in your winning routine?

A: Whaouu! Three cocktails! Three coffees!There are uncountable elements to be taken into account in the selection of a coffee, experience and expertise are essential. The selection was thus made via close work with Michael McCauley, the “nose” of Cafés Richard, to whom I described what I wished to obtain in each cocktail. We went through uncountable tries until we found the good marriage, the good extractions, the optimal temperatures and naturally the adequate method of preparation.

BY ALEX BERNSONNICE 2013

WORLD COFFEE IN GOOD SPIRITS

CHAMPIONSHIP

SMOKING

GUN

VICTOR DELPIERRE, 2013 WCIGS CHAMPION

27

“I WANTED TO PROPOSE AN EXPERIENCE… INSPIRED BY THE TRIO “CAFÉ-COGNAC-CIGARE.”VICTOR DELPIERRE

“COFFEE – COGNAC – CIGAR EXPERIENCE”

A digestif designed for non-smokers to enjoy the pleasure of smoking a cigar without smoking! Beautiful honey sweetness, rich and intense tobacco notes, light peppery aftertaste.

. DOMINICAN REPUBLIC CIBAO ALTURA

. COGNAC “CIGAR CLUB” 1ER CRU GRANDE CHAMPAGNE . GRAND MARNIER . LOUISIANA PÉRIQUE TOBACCO LIQUEUR . VICTOR’S HOME-MADE TOBACCO SYRUP

WORLD COFFEE IN GOOD SPIRITS

CHAMPIONSHIP

Coffee – Cognac – Cigare Experience :Cigar Club Cognac, Grand Marnier, Perique Tobacco Liqueur, Tobacco Flower Syrup, SmokeI chose a fresh and fruity arabica “Cibao Altura” of the Dominican Republic that grows at 1400masl at the Don Jimenez Estate in the Pico Duarte region—a region where tobacco leaves reserved for the preparation the best cigars are cultivated. It is a Caturra processed in the wet method. The date of optimal roasting is 12 days before the use. The time of extraction is 25s for 35ml.

Grand Marnier Coffee Margarita:Grand Marnier V60 Infusion, Patron Tequila, Elderflower Syrup, Espresso. For this I chose a washed Mexico, a biological arabica “Tipica, Mundo Novo”, fresh and lively, which grows at 1460masl in the Oaxaca region at Santa Maria Ozaltepec. The roasting is very clear to keep the acidity and the freshness. It is necessary to rest for 7 days after the roasting to reach the perfect harmony. An espresso of 45ml crema at 25 seconds of extraction was retained because of the rather gaseous state of the coffee.

Irish Coffee:Kilbeggan Irish Whiskey, Agave Syrup, CreamThis used a soft and fruity blend with 60% from Brazil, “Bourbon Mococa” for the fruit and 40% from Ethiopia, “Mokka Harrar Longberry” for the body, processed in the dry method. The roasting is classic. The regulation of the grinding allowed me to obtain an espresso of 50ml in 28s, to which I added 3cl of hot water for an Americano.

Q: Okay, so what exactly was the device you used to create the cigar smoke? What were you burning?

It is a wood-burning “smoke gun”. I selected apple tree wood on which I poured some drops of essential oil of orange to pleasantly perfume the smoke.

I wanted to propose an experience for both the smokers and the non-smokers at the end of meal, inspired by the trio “Café-Cognac-Cigare”, an experience known well by the gastronomes. Why? Since the introduction of non-smoking law in hotels, bars and restaurants, the smokers cannot benefit any more from their privileged moment. On the other hand, what offer can we propose to the non-smokers who can compete with the pleasure of puffing on a cigar? As a non-smoker I wished to propose a rite of service which the maître d’hôtel could realize.

Q: What’s next for you after you win in Nice?

A: Since Nice, many things have evolved, many events have passed and I am very honored with it all! I had the great pleasure to meet the best baristas in Moscow on the Red Square for Soyuz, I created my consulting company www.victordelpierre.com and I travel to cocktail shows. I am working on new concepts and rites of service around coffee in cocktails, along with new experiences and workshops.

Q: How do you see the French coffee market evolving? It certainly seems like Paris at least is on the brink of a specialty coffee explosion...

A: As coffee professionals, we have to communicate; we have to explain how we work the coffee and especially how to transmit our knowledge. We are more and more numerous in France, voluntarily we must move forward in a state of mind of sharing and respect.

About the Author: Alex Bernson is an Assistant Editor for Sprudge.com.

www.worldcoffeeingoodspirits.org

28

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR COUNTRY SCORE1 Victor Delpierre France 3542 Marcin Wójciak Poland 342.53 Gordon Howell United Kingdom 3394 Dmitrios Konstantopoulos Greece 329.55 Gérard Meylaers Belgium 317.56 Martin Hudák Slovakia 312 ROUND ONE RANK COMPETITOR COUNTRY SCORE1 Gérard Meylaers Belgium 3952 Victor Delpierre France 382.53 Gordon Howell United Kingdom 376.54 Dimitrios Konstantopoulos Greece 3735 Martin Hudák Slovakia 3726 Marcin Wójciak Poland 3707 Dmitry Veterkov Russia 356.58 Vala Stefánsdóttir Iceland 354.59 Francesco Corona Italy 35310 Jose Mollura The Netherlands 349.511 Damián Seijas Spain 347.512 Shuichi Ofuchi Japan 334.513 Madeleine Solheim Johnsen Norway 33414 Changho Shin South Korea 33415 Edwin Gorritz Puerto Rico 329.516 Serkan Ipekli Turkey 32917 Cristian Coman Romania 312.518 Miklós Járfás Hungary 246.519 Petras Jarašunas Lithuania 289.520 Hugo Silva Brazil 237.521 Jakub Fabián Czech Republic 221.5

THE WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP PROMOTES INNOVATIVE BEVERAGE RECIPES THAT SHOWCASE COFFEE AND SPIRITS IN A COMPETITION FORMAT.

THIS COMPETITION HIGHLIGHTS THE BARISTA/BARKEEPER’S MIXOLOGY SKILLS IN A SETTING WHERE COFFEE AND ALCOHOL GO PERFECTLY TOGETHER. FROM THE TRADITIONAL IRISH COFFEE (WITH WHISKEY AND COFFEE), TO UNIQUE COCKTAIL COMBINATIONS.

EVENT STRUCTUREDuring the preliminary round, competitors produce four drinks – two identical hot/warm coffee and alcohol-based designer drinks, and two identical cold coffee and alcohol-based designer drinks. The six competitors with the highest preliminary round scores will compete in the final round. The final round requires competitors to produce two Irish Coffees and two coffee-and-alcohol-based designer drinks. The highest scoring final round competitor will be named the World Coffee in Good Spirits Champion.

ABOUTW

CIGS

WORLD COFFEE IN GOOD SPIRITS

CHAMPIONSHIP

29

Be one of the fi rst to subscribe for the upcoming dc campus in 2014!

Date: 11.4. - 13.4.2014

Location: dc loft 127 | Via Candiani, 127 | Milan

Every year, the three-day event gathers baristas and professionals from all over the world for in-depth study and training to prepare for WLA and WCIG finals, which next year are taking place in Melbourne, Australia.

The organization of the dc campus 2014 – scheduled for 11 April to 13 April at dc loft in Milan (Italy) – has now started. Thanks to its winning formula and strong international attraction, the event orga-nized by Dalla Corte espresso machines, along with Mahlkönig and Urnex, keeps growing year after year.

The second edition of dc campus took place in May 2013 and gathered 21 WLA and CIGS champions from 14 nations, in-cluding the finalists of the world competi-tion held in Nice last June and of the Se-oul (South Korea) 2012 competition: the number of Latte Art and Coffee in Good Spirits champions was more than doub-led from the previous year and widened its range of action, with participants from Iceland and Brazil. Many professionals of the sector participated as well.It was an important occasion for partici-pants to train with the competition official equipment, but also to debate and live two

pleasant days during which they could so-cialize, learn, make friends and study the competition rules in detail, guided by a great expert: Sonja Grant, WCE – World Coffee Events chief judge. The motto and target of the event “live /learn /share”

was therefore fully attained. Many enter-taining moments also made the “team” even more close-knit.

“When I started competing, I was stun-ned by the professionalism and passion of the people who were already part of this world. The campus gave me the op-portunity to learn new things and enjoy a pleasant atmosphere of sharing and fun, feeling part of a real community” stated Victor Delpierre, WCIGS 2013 champion. “It’s important for champions of different nationalities to meet before the competi-tions to train, exchange ideas and expe-riences; during the three days I met ex-tremely professional people. They were not just competitors – they were friends”.

Paolo Dalla Corte took part in the event with enthusiasm and willing to help whoe-ver asked for his advice or explanations: “To us, providing the barista with machi-nes capable of producing an excellent cup of espresso implies a constant search

for perfection” he asserts. “That is why we are present wherever culture is the pro-tagonist and officially sponsor WLA and WCIGS competitions. For us, it‘s a real pleasure to transfer our knowledge and skills to anyone who shares our passion for coffee”.

A larger number of participants is fore-seen for the next dc campus, thanks to an increased presence of national and world champions, but also of people who are willing to access the world of SCAE championships or want to experience a different approach to coffee: a fascinating world that can be discovered and made the most of only by means of exceptional expertise and professionalism. The Cam-

pus is, therefore, the ideal way to transfer all these skills and knowledge effectively. Let’s meet at the dc loft in Milan on 11 April 2014, then, for three unforgettable coffee days!

dc campus 2014 –an event not to be missed

live / learn / share

THE 2013 WORLD CUP TASTERS CHAMPIONSHIP, THE 10TH YEAR OF THE EVENT, INVITED 36 CUPPERS FROM ALL AROUND THE WORLD. THE EVENT WAS HELD IN NICE, FRANCE, FOR THREE DAYS FROM 26TH TO 28TH OF JUNE. EACH ROUND OF COMPETITION PRESENTS THE COMPETITORS WITH 24 CUPS OF BREWED COFFEE ARRANGED TO FORM 8 TRIANGLES; ONE CUP IN EACH TRIANGLE IS DIFFERENT FROM THE OTHER TWO. CUPPERS USING THEIR FAVORITE CUPPING SPOONS AND CONFIDENT PALATES FIND THE ODD CUP IN THE SHORTEST TIME. THE FIRST ROUND WAS JOINED BY 36 COMPETITORS. FROM THREE ROUNDS--THE FIRST, QUARTER-FINAL, AND SEMI-FINAL ROUNDS--4 WERE SELECTED FOR THE FINAL ROUND. THEY WERE LAJOS HORVÁTH FROM HUNGARY, RISA SASAKI FROM JAPAN, JAN KOMAREK FROM CZECH REPUBLIC AND NIKOLAI AUNBAKK FROM NORWAY. NOTE THAT THE QUARTER-FINAL ROUND WITH 16 COMPETITORS WAS A NEW ADDITION TO THIS YEAR’S COMPETITION BASED ON THE FEEDBACK FROM PRIOR PARTICIPANTS WHO WISHED THEY HAD MORE CHANCES TO COMPETE.

Finding the best and consistent coffee palate

Lajos Horváth representing Hungary made a strong impression as he won the final round with a perfect selecting correcting all 8 odd cups in 6 minutes and 16 seconds. No other competitors had the perfect score in the finals. Consistency over the course of the whole competition was another noteworthy aspect. Of the 96 cups, 32 triangles of coffees, which Lajos tasted in the four rounds of the 2013

World Cup Tasters Championship, he missed only 2 triangles and corrected all other 30 odd cups. It was somewhat unexpected, yet reflecting his pursuit of excellence which Lajos told in an interview that his biggest challenge at the stage was to stay focused in the competition. When asked about preparation for the competition, the co-founder of Casino Mocca Micro Roastery said he avoided beer and other alcoholic drinks as well as salty or spicy food for two months to ensure that his palate could be at its best. He also said that doing mock competition cupping regularly, two to three times a week, was helpful.

Another competitor whose tasting skills wowed many audience members was Risa Sasaki, who won second place. Her accuracy and consistency were exemplary and closely rivaled those of Lajos. Of the 32 triangles she tasted, she missed only 4. Her positive energy apparent from her gesture drew cheer and support from audience members and other competitors. She said she practiced the triangulation every day in a noisy environment to train her ability to focus, just like Lajos did. When she was asked about her favorite part of this year’s competition, she said that all coffees on the table tasted beautiful. Although she did not know which coffee it was, she said that she remembers the wonderful tropical fruit flavor with floral aroma. Just a few weeks ago, Risa won the Japanese national Cup Tasters championship, again. We look forward to see her in 2014.

This year’s WCTC asked the coach or friend of the competitor to join them on stage to help with the result reveal process. As soon as the result is read

BY KYONGHEE SHINNICE 2013

WORLD CUP TASTERS

CHAMPIONSHIP

THE PERFECT SCORE

LAJOS HORVATH, 2013 WCTC CHAMPION

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from the cup’s bottom, coaches and friends raised O/X panels so that the results are easily visible to audience members. Thanks to their presence and assistance, this year’s stage felt more dynamic and entertaining. The event was hosted by Cory Andreen, who won last year’s championship, and Alf Kramer, who has been a long-time emcee of this competition. Many audience members appreciated their knowledgeable explanation. The event was helped greatly by David Nigel Flynn, who roasted 23 sponsored coffees in Paris and delivered them

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fresh to the event in Nice by train. In addition, David effectively managed the operation of 20 Technivorm Mocca Master brewing machines ensuring that all different rounds of coffees were prepared on time.

About the Author: Kyonghee Shin works for Wrecking Ball Coffee Roasters in Northern California. She also served as 2013 Volunteer WCTC Stage Coordinator.

www.worldcuptasters.org

WORLD CUP TASTERS

CHAMPIONSHIP

TOP 4 FINALISTS, 2013 WCTC

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR COUNTRY SCORE TIME1 Lajos Horváth Hungary 8 6:162 Risa Sasaki Japan 6 7:593 Jan Komarek Czech Republic 4 5:554 Nikolai Aunbakk Norway 3 6:44 SEMIFINAL ROUND RANK COMPETITOR COUNTRY SCORE TIME1 Jan Komarek Czech Republic 8 6:212 Risa Sasaki Japan 8 7:593 Nikolai Aunbakk Norway 7 6:334 Lajos Horváth Hungary 7 6:355 Juan Gabriel Cespedes Costa Rica 7 6:556 Kristiane McGregor New Zealand 6 7:117 Fernando Franco Diaz Spain 4 4:588 Jason Gonzalez United Kingdom 4 7:27

QUARTERFINAL ROUNDRANK COMPETITOR COUNTRY SCORE TIME1 Lajos Horváth Hungary 8 6:482 Juan Gabriel Cespedes Costa Rica 8 7:103 Nikolai Aunbakk Norway 7 6:174 Risa Sasaki Japan 7 7:525 Jason Gonzalez United Kingdom 6 4:586 Kristiane McGregor New Zealand 6 5:367 Fernando Franco Diaz Spain 6 6:078 Jan Komarek Czech Republic 6 7:369 Elisha Mauger Australia 5 5:2910 Li-Sue Yen Taiwan 5 7:3011 Kristin Þóra Jokulsdóttir Iceland 5 7:3812 Dmitrii Borodai Russia 5 7:5413 Wellington Pereira Brazil 4 6:1414 Tobias Palm Sweden 4 6:2015 Pekka Heinonen Finland 4 7:3716 Rita Kyamuhangire Uganda 3 5:20

ROUND ONERANK COMPETITOR COUNTRY SCORE TIME1 Wellington Pereira Brazil 8 7:272 Kristin Þóra Jokulsdóttir Iceland 8 7:463 Jan Komarek Czech Republic 7 5:434 Fernando Franco Diaz Spain 7 6:305 Lajos Horváth Hungary 7 7:016 Jason Gonzalez United Kingdom 7 7:027 Risa Sasaki Japan 7 7:458 Li-Sue Yen Taiwan 7 7:459 Dmitrii Borodai Russia 7 7:5610 Pekka Heinonen Finland 7 8:0011 Tobias Palm Sweden 6 5:2312 Rita Kyamuhangire Uganda 6 6:1013 Nikolai Aunbakk Norway 6 6:2014 Elisha Mauger Australia 6 6:2415 Juan Gabriel Cespedes Costa Rica 6 6:3116 Kristiane McGregor New Zealand 6 6:3517 Yoeri Joosten The Netherlands 6 6:5718 Christophe Rubino France 6 7:0319 Erin Wang United States 6 7:0520 Aleksandr Kasimirov Ukraine 6 7:3021 Edgar Julian Rivera Romano Mexico 6 7:5122 Ozkan Yetik Turkey 6 8:0023 Maxine Keet South Africa 5 5:2024 Hyunsoo “Benjamin” Kim Canada 5 5:3525 Maria Esther Requejo Peru 5 5:4426 Keith Loh Singapore 5 6:3027 Miri Kim South Korea 5 6:4728 Bartosz Kozina Poland 5 7:0529 Cinzia Linardi Italy 5 7:2330 Lucie Adisson Switzerland 5 7:2731 Khedun Viswarnath Ireland 4 6:4032 Loic Installé Belgium 4 7:0633 Zafeirios Mauros Greece 4 7:1034 Egle Neverauskaite Lithuania 3 4:5535 Vladimir Kmec Slovakia 3 5:2536 Sarah Elisabeth Kall Lindqvist Denmark 3 7:11

THE WORLD CUP TASTERS CHAMPIONSHIP AWARDS THE PROFESSIONAL COFFEE CUPPER WHO DEMONSTRATES SPEED, SKILL, AND ACCURACY IN DISTINGUISHING THE TASTE DIFFERENCES IN SPECIALTY COFFEES.

EVENT STRUCTURECoffees of the world have many distinct taste characteristics and in this competition format the objective is for the cupper to discriminate between the different coffees. Three cups are placed in a triangle, with 2 cups being identical coffees and one cup being a different coffee. Using skills of smell, taste, attention and experience, the cupper will identify the odd cup in the triangle as quickly as they can. A total of 8 triangles are placed in each round. The top 8 competitors with the most correct answers and the fastest time proceed to the next Semi-Finals round. Then the top 4 will compete again in the Finals round to determine the next World Cup Tasters Champion.ABOUTW

CTC

WORLD CUP TASTERS

CHAMPIONSHIP

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A NEW ENTRANT LANDED IN THE SPECIALTY COFFEE COMPETITION LANDSCAPE THIS YEAR WITH THE DEBUT OF THE WORLD COFFEE ROASTING CHAMPIONSHIP AT THE 2013 WORLD OF COFFEE IN NICE. ELEVEN ROASTERS BATTLED FROM JUNE 26-28, AND IN THE END, NAOKI GOTO OF JAPAN EMERGED AS THE CONTEST’S FIRST WINNER.

Competitors had three coffees to choose from—two from El Salvador and one from Ethiopia, all sourced by Café Imports—and had to evaluate the green coffee, develop a roast profile to accentuate it and then execute a roast that performed well in the cup. Trish Rothgeb—who developed the competition with Filip Åkerblom—says it took two years to master the format, including a practice run at the 2012 World of Coffee in Vienna. “It follows the path of education for roasters—whether they learn from a trade organization, a mentor at work or at a private coffee school,” she says. “The real agenda is to get more coffee people out there to take stock of what they know and what they have yet to learn.”

Steering the helm at the competition’s 2013 debut was Jessica MacDonald, who chairs World Coffee Events’ Rules and Regulations Subcommittee. Here she shares some thoughts on the competition’s potential as a spectator event, the success of light roasting in this format and much more. The World Coffee Roasting Championship’s 2014 go-around is scheduled for June 10-12 in Rimini, Italy.

Q: The competition debuted in Vienna, correct?

A: That was the beta testing. It wasn’t actually a competition—they called it a challenge, and there was no world champion awarded. But everybody got to learn together about what the competition could be.

Q: What did each day of this year’s competition look like?

A: The first section of it was green grading samples of coffee. We offered them three samples this year, and so they graded them, did moisture and density tests, and checked the defects. They could either use all three coffees or just one coffee—that was their choice. After the green grading they got to sample roast those, and then they cupped the coffee and decided what they were going to use in competition. They also had time on this day to practice on the 5-kilo Giesen production roaster.On the second day, they roasted their competition coffee and then handed in their samples to be judged. On the third day, the coffees were cupped by five sensory judges. And basically all those scores—from the green grading stage, the roasting stage and the cupping stage—were added together, and then you got your winner.

Q: Were there different judges for all three stages?

A: The only group of judges really was for the cupping; I acted as the overall judge for the other days. There’s not a lot to judge—the green grading is based off the master sheet that a Q Grader creates, so you’re just ticking the boxes. Next year there will be a head judge that oversees all three days, and then on the third day there’ll be a group of judges. But it’s not like a barista competition where you have six judges leering down at you at all times.

Q: Speaking of barista competitions, those attract huge crowds at the world level. How did the roasting championship do crowd-wise?

A: I was actually really surprised at how many people came and watched it. The green grading is basically just a bunch of people who stand around a table and sort through green coffee, and people

BY CHRIS RYANFRESH CUP MAGAZINENICE 2013

WORLD COFFEE ROASTING

CHAMPIONSHIP

GIESEN W6 PRODUCTION ROASTER AT WCRC 2013

WORLD

DEBUT

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seemed quite interested to watch it. For the actual roasting day, we used the roast profile data-logging software by Cropster and put up live roast profiles on TV screens next to the roasters so the audience could see what was going on. And people were engrossed in that. I think another thing we’ll do for the crowd next year is brew the coffee that the competitors are using so people can actually taste it on the last day.

Q: Naoki Goto from Japan won—do you have a sense of what he did that set him apart?

A: I think he roasted the coffee the best possible way to enhance all the characteristics that he found when he sample roasted the coffee. I think he balanced his skills quite well to make the coffee shine on the cupping table.

Q: Do you recall what the roast level was like?

A: From what I remember it was quite a light roast—most of them were. There were only one or two that were quite dark. And I think he blended a couple of the coffees rather than using just one.

Q: The light roasting style has fared very well at other international competitions, including the World Barista Championship. Does that tend to play better to a global audience?

A: I think it does—light-roasted coffee will probably stand out more on a cupping table. You really need to find a way to make the judges notice your coffee more than they notice the other ones, so I think some people will roast lighter to get the acidity up so it’s noticed.

Q: After running the competition, what would you say you would hope it accomplishes?

A: I think the goal is to get roasters to talk so that they ultimately learn more about roasting. Barista competitions are such a great way for baristas to be able to talk to each other, and they learn lots from each other. I don’t think roasters really have that opportunity because normally we’re squirreled away in a roastery and we don’t get to see many people. So I think this competition is a good way for them to get together, talk about ideas and form the types of bonds that baristas have been forming for years.

About the Author: Chris Ryan is the editor of Fresh Cup Magazine.

www.worldcoffeeroasting.org

“THIS COMPETITION IS A GOOD WAY FOR [ROASTERS] TO GET TOGETHER, TALK ABOUT IDEAS AND FORM THE TYPES OF BONDS THAT BARISTAS HAVE BEEN FORMING FOR YEARS.”JESSICA MACDONALD 2013 RULES AND REGULATIONSSUB-COMMITTEE CHAIR

2013 COMPETITION RANKING RANK COMPETITOR COUNTRY SCORE1 Naoki Goto Japan 137.12 Cheng-che Chiang Taiwan 1343 Shih Ru Wang Taiwan 133.154 Janove Thorbjørnsen Norway 131.25 Seung Jin Lee South Korea 128.356 Joaquin Parra Spain 126.77 Iegor Polianskyi Ukraine 124.58 Vitaliy Alemaskin Russia 124.39 Tomáš Hospodárský Czech Republic 123.7510 Yves Aubert-Moulin France 122.111 Emre Tolan Turkey 110.3

NAOKI GOTO, 2013 WCRC CHAMPION (TOP), WCRC COMPETITOR WATCHES

GIESEN ROASTER DURING COMPETITION (BOTTOM)

WORLD COFFEE ROASTING

CHAMPIONSHIP

ABOUT WCRCThe World Coffee Roasting Championship debuted this year in Nice, France. In this 3-stage event, competitors are evaluated on their performance evaluating the quality of green coffee (coffee grading), developing a roasting profile that best accentuates the desirable characteristics of that coffee, and on the ultimate cup quality of coffees roasted.

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OUR ROAD TO NICE ACTUALLY BEGAN SHORTLY AFTER WE WRAPPED UP IN VIENNA-WITHOUT KNOWING WHAT THE FUTURE WOULD BRING TO TAMPER TANTRUM, COLIN, STEVE AND I SAT DOWN TO DISCUSS WHAT WE WOULD DO DIFFERENTLY IF WE WERE EVER OFFERED THE OPPORTUNITY TO HOST THE EVENT OUTSIDE OF DUBLIN AGAIN. WHEN WE RECEIVED THE INVITE TO NICE, WE WERE ECSTATIC THAT WE HAD A CHANCE TO REVISIT THAT LIST AND MAKE IT HAPPEN.

Our first order of business was to reconsider the layout of our program: instead of running two full days of back-to-back coffee luminaries, we decided to host a smaller number of headlining speakers over three days and schedule them around the other events taking place on the show floor. In Vienna, wehosted thirteen speakers in two days; in Nice, we planned to host no more than ten in three. With thisnumber in mind, we drew up a list of ideal speakers-Cary Andreen, Gwilym Davies, Sonja Bjork Grant,Morten Wennersgaard, Phil Schluter, Carl Sara, Nadya Motlykova, Mike Strumpf, Andrew Tolley, and Raul Rhodas. It was some luck that all of them agreed to come and speak!

As has always been the case, each speaker gets to decide upon their topic without any input from us orthe sponsors. We were delighted when we noticed that there were three general themes to the topicson which they’d chosen to speak, as it meant that we would be able to structure each day with an overarching topic: “the future of the SCAE” (it was a hot topic the year before, so we weren’t surprised to see it crop up again!), “the future of green buying,” and “innovation in the industry.”

This also played into one of the other items on the list: include more banter sessions. TTL has alwayssought to provoke debates and conversation, so it made sense to include more of what provoked quite a bit of conversation in Vienna. To this end, we invited Jordan of Sprudge.com up on stage to help broaden and drive our banter. Steve and Colin have never been shy about jumping in and asking hard

questions, but it was fantastic to watch Jordan cut to the quick and ask some of the questions many of us have been thinking but might not ever feel comfortable speaking out loud.

Of course, one of my favourite aspects of TTL this year was our brew bar. A long-time dream of ours, we were able to make the TIL stage more than just a place to learn and be inspired-we turned it into afully-fledged hang-out! Seeing people drop by to grab a coffee and take part in the banter was immense; we couldn’t have done it without the help Bunn, Loveramics, HasBean, and my dedicated volunteers, Dale Harris and Estelle Bright.While our brew bar was livening up the banter on stage, our newest addition to the TTL program waskicking it up online. With the help of our sponsor,

—

JENNIFER RUGOLONICE 2013

TAMPER

TANTRUM.COM

TAMPER TANTRUM LIVE HOSTS, STEPHEN LEIGHTON AND COLIN HARMON

STEVE AND COLIN INTERVIEW CARL SARA, 2013 WCE CHAIR (TOP), TAMPER TANTRUM LIVE HOSTS,

STEPHEN LEIGHTON AND COLIN HARMON INTERVIEW JORDAN MICHELMAN OF SPRUDGE.COM INGRI M.

JOHNSEN OF SOLBERG & HANSEN (BOTTOM)

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Breville USA, we collected a large range of questions from home baristas and professionals alike about all things coffee for our “Ask an Expert” Q&A session. The full collection is up on Breville USA’s youtube page and is well worth a watch, if only to watch Colin and Steve finesse some answers to tricky questions.

As I draw to a close, you may have noticed that I haven’t touched much upon the actual content of the talks presented in Nice-I just don’t think I could

do any of them justice in the space I have here.Whether it was inflammatory, illuminating, humbling, full of science, or just plain fun, each of the TTL talks was a sparkling jewel in its own right. Check them out for yourselves!

About the Author: Jennifer Rugolo works for Facebook. She served as Event Coordinator for Tamper Tantrum Live Nice.

www.tampertantrum.com

STEVE AND COLIN INTERVIEW JORDAN MICHELMAN OF SPRUDGE.COMAND INGRI M. JOHNSEN OF SOLBERG & HANSEN

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WBC ALL-STARS

The “WBC ALL-STARS” brought to you by Nuova Simonelli debuted at the HOST Milan tradeshow from 18-22 October 2013. During the 5-day show, the world’s best baristas participated in a series of feature activities, including their Signature Beverages Deconstructed, Pop Quiz, Mystery Ingredient & Coffee Challenges, and more. “The purpose of the event was to celebrate the achievement of these WBC champions, reuniting them on-stage for a series of activities that showcased their personal style and professional development as a result of WBC,” stated WCE Managing Director, Cindy Ludviksen. The line-up of champions included:

• Pete Licata, 2013 WBC Champion (USA)• Raul Rodas, 2012 WBC Champion (Guatemala)• Alejandro Mendez, 2011 WBC Champion (El

Salvador)• Gwilym Davies, 2009 WBC Champion (UK)• James Hoffmann, 2007 WBC Champion (UK)• Stefanos Domatiotis, 2012 Greece National

Champion and WBC Finalist• Colin Harmon, 2013 Irish National Champion

and WBC Finalist• Matt Perger, 2013 Australian National

Champion and WBC Finalist• Francesco Sanapo, 2013 Italian National

Champion and WBC Finalist• Fabrizio Sencion, 2012 Mexican National

Champion and WBC Finalist

Led by event show hosts, Peter Giuliano, Director of Symposium at SCAA, and Stephen Leighton, Owner of HasBean Coffee, the champions engaged in open dialogue while they recreated their award winning signature beverages. In another segment, audience members were invited on-stage to choose the best tasting cappuccino or espresso by tossing their demitasse spoon to cast their vote. Champions battled head to head in these on-demand performances with mystery coffees revealed on stage. Each segment was followed by brief interviews in Knockbox News, with guest appearances by Asli Yaman, 2013 Turkey Brewers Cup Champion and John Gordon, 2013 UK Barista Champion.

“One of the measures of success for WBC has been the worldwide coffee ambassadors created as a result of these competitions. Top-finalists and WBC champions have the opportunity to travel the world talking about something they are passionate about to members of the trade and consumers alike,” stated Cosimo Libardo, Sales & Marketing Director for NuovaSimonelli SpA.

To view the ALL-STARS live footage and photo gallery, visit http://worldbaristachampionship.com/wbc-all-stars/.

ALL-STARS HOSTS PETER GIULIANO AND STEPHEN LEIGHTON INTERVIEW COLIN HARMON AND RAUL RODAS

FRANCESCO SANAPO, 2013 ITALIAN BARISTA CHAMPIONPREPARES ESPRESSOS IN MYSTERY ESPRESSO CHALLENGE

WBC ALL-STARS AND AUDIENCE MEMBERS PARTICIPATE IN POP QUIZ SEGMENT

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WCE STAFFCindy Ludviksen: Managing DirectorLaura Lee: Director of Business DevelopmentJamie Jessup: Partnership ManagerRoukiat Delrue: National Bodies ManagerShelby Paul: Event ManagerMatthew Williams: Competitions ManagerAmy Ball: Special Projects ManagerIrene Dennehy: Finance Executive

MEET

THE WCE!

COMMITTEE MEMBERSCOMPETITION OPERATIONS COMMITTEEMarcus BoniEllie Hudson

RULES AND REGULATIONS SUBCOMMITTEEHugo NueprolerJess MacdonaldDavid Nigel FlynnBen BicknellMatthew Williams (staff liaison)

JUDGES OPERATIONS SUB-COMMITTEESonja GrantMike YungChris WhiteAmber FoxRoss QuailMatthew Williams (staff liaison)

INSTRUCTIONAL DESIGN SUB-COMMITTEEAnnemarie TiemesEmma Markland-WebsterLauro FiorettiRoukiat DelrueScott ConaryCarllee CurranDale HarrisKyonghee ShinJennifer RugoloAmy Ball (staff liaison)

2013 ADVISORY BOARDCarl Sara: 2013 Chair James Shepherd: Vice ChairSonja Grant: Past ChairDrewry Pearson: TreasurerEllie HudsonMarcus BoniStephen MorrisseyDan StreetmanAnnemarie TiemesRic RhinehartDavid VealLina ChiodoPeter GiulianoMike YungEdgard Bressani

DEVELOPMENT COMMITTEEJames ShepherdPeter GiulianoCarl SaraLaura Lee (staff liaison)

FINANCE COMMITTEERic RhinehartDavid VealDrewry PearsonCindy Ludviksen (staff liaison)

Italics = Subcommittee ChairBold = Advisory Board Member

* Committee Members serve voluntary positionsfor an annual term. For more information oncommittees, please visit, http://www.worldcoffeeevents.org/about-us/committees/

BEST PERFORM

INGNATION JAPAN

EACH YEAR, THE BEST PERFORMING NATION AWARD IS PRESENTED TO THE LICENSED NATIONAL BODY THAT ACCUMULATES THE MOST POINTS ACROSS THE WORLD COFFEE EVENTS CHAMPIONSHIPS.

It came as little surprise that the best performing nation award for 2013 went to Japan.

As the home of Hario World and a top buyer of Cup of Excellence coffee, Japan is at the forefront of specialty coffee trends. The country regularly hosts the World Siphonist Championship, and competitors pay special attention to Japanese representatives at World Coffee Events competitions.

The year 2013 was a stand-out, for Japanese competitors as they made their prowess known across multiple international competitions. Notably Hisako Yoshikawa came in first place at the World Latte Art Championship. Hisako has been a barista for seven years, working with Ogawa Coffee in Kyoto, Japan. Japan has historically done well in latte art, with Haruna Murayama famously taking first place in London in 2010.

Naoki Goto took first place in the 2013 World Coffee Roasting Championship. This was the first year WCE held an official World Coffee Roasting event, following on from a preview competition in 2012. Naoki is the owner and roaster of Tokado Coffee in Onojo City, Fukuoka Prefecture in Japan, a shop he started just five years ago to sell fresh roasted coffee in his neighbourhood.

Japan also performed well in the World Cup Tasters Championship, with Risa Sasaki from

Coffee Mamezo winning second place. Risa made it past the first round with seven correct tastings out of eight, in a time of just seven minutes and 45 seconds. She went on to identify another seven in seven minutes and 52 seconds. Risa then got a perfect score of eight in the semi final round to make it to the finals. She represented Japan well in the final round, to clear the third place winner by two identifications.

Competing against so many countries, Japan did outstanding to score in the top 20 positions in every other competition. Japan Barista Champion Hidenori Izaki from Maruyama Coffee just missed out on the semi-finals, coming in 13th at the World Barista Championship that took place for the first time in Melbourne, Australia, alongside the World Brewers Cup, where Eliji Koda came in 17th.

At the World Coffee in Good Spirits Championship, Shuichi Ofuchi from Mixology Bar Source 2012 in Tokyo used his background as a barista to take 12th place.

A big congratulations goes out to the Specialty Coffee Association of Japan for its support of the country’s coffee industry and the outstanding talent that’s hitting the world stages as a result.

—

BY CHRISTINE GRIMARDEDITOR BEANSCENE MAGAZINE

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“THE YEAR 2013 WAS A STAND-OUT FOR JAPANESE COMPETITORS AS THEY MADE THEIR PROWESS KNOWN ACROSS MULTIPLE INTERNATIONAL COMPETITIONS.”

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POINTS ARE AWARDED IN DESCENDING SCALE FROM FIRST PLACE THROUGH SIXTH.6 POINTS - WORLD CHAMPION 5 POINTS - 2ND PLACE 4 POINTS - 3RD PLACE(tie breaker is the country with the highest finalists overall)

OTHER TOP NATIONSTo round out the top 10 list of Best Performing Nations for 2013 is United States (12 points), South Korea (5 points), Australia (5 points), Canada (4 points), El Salvador (4 points), United Kingdom (3 points), Ireland (3 points), Brazil (2 points), and New Zealand (2 points).

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JAPAN SHOWCASED OUTSTANDING PARTICIPATION AND RANKING ACROSS SIX CHAMPIONSHIPS.

World Latte Art ChampionshipHisako Yoshikawa

1st Place

World Coffee Roasting Championship Naoki Goto 1st place

World Cup Tasters Championship Risa Sasaki

2nd place

World Barista Championship Hidenori Izaki 13th place

World Coffee in Good Spirits ChampionshipShuichi Ofuchi

12th place

World Brewers Cup Eiji Koda 17th place

“A BIG CONGRATULATIONS GOES OUT TO THE SPECIALTY COFFEE ASSOCIATION OF JAPAN FOR ITS SUPPORT OF THE COUNTRY’S COFFEE INDUSTRY AND THE OUTSTANDING TALENT THAT’S HITTING THE WORLD STAGES AS A RESULT.”

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CLARIS JONES-WHITEVOLUNTEER COORDINATOR, MELBOURNE 2013

“To be a part of the WCE team was an honour and possibly the best way for me to gain an insight into how an international organisation works via events. ‘Volunteer Coordinator’ was a perfect job role for me as I was able to interact with numerous types of people and also work alongside such a great WCE team. To be a part of the team and be directly involved with such a huge and influential international event was the ultimate motivation.”

JOHN GORDONBAR LEAD, NICE 2013

“Competition has given me so much over the last 5 years that I felt it was right to give back what I can and having the opportunity to work alongside passionate enthusiastic people was a privilege.”

ALLA HETAESPRESSO BAR LEAD, MELBOURNE 2013

“I love a challenge, and I’m passionate about our industry. So when the opportunity came up to run the Espresso Bar at the WBC I jumped at it. It’s awesome meeting and working with a group of like minded, talented people who were involved with the WBC, watching some of the competitors from all over the world was a massive bonus and fueled my passion to compete next year. All the competitors really raised the bar.”

ANNE BJUREBLAD & PERNILLA GARDVOLUNTEER COORDINATORS, NICE 2013

Q: What were some of the challenges & highlights of being Volunteer Coordinators in Nice?Anne: Out of 95 volunteers, 70 showed up the first day. So, a big challenge for me was to fill all the empty spots in the volunteer schedule. Luckily, by the end of the event, I ended up with 20 new volunteer registrations, friends and family of the already registered ones who wanted to help out when on site. And on top of that, at least a third of the already registered volunteers wanted to volunteer more hours, in addition to what they initially had told me! Pernilla: The highlight is always when the schedule actually falls into place, on site. Many of our volunteers are more than happy to take on more shifts and have friends that also want to be part of the fun. People are great.

VOLUNTEERSUPERSTARS

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ELLIE HUDSON HAS BEEN A WCE BOARD MEMBER FOR ALMOST 5 YEARS. DECEMBER 2013 MARKS THE CONCLUSION OF HER COMMITMENT. BUT, BEFORE SHE SAYS HER GOOD-BYES, I TOOK SOME TIME TO SIT DOWN AND CHAT ABOUT HER FIRST-HAND EXPERIENCE IN THE GENESIS OF WCE, ACQUISITION OF THE COMPETITIONS AND SEVERAL PROJECTS SHE BORE DURING HER TENURE WITH WCE.

Q: What was the motivation behind taking on the position of WCE board member?

A: I resisted at first, as I was already chairing the SCAA Training Committee (now the SCAA Professional Development Committee) which was a huge time commitment, plus my work at Intelligentsia and Coffee Solutions (my “day job”). However, once it became apparent that collaborating with the international coffee community through WBC could open doors for improving SCAA’s curriculum, I decided to go for it. It didn’t hurt that the upcoming championship at the time was London- my third-favorite city in the whole world.

Q: What were some of the challenges during your time on the Board?

A: We faced many obstacles that young organizations face, plus others that were unique to us as a worldwide organization. For so many years WBC was run entirely by volunteers spread all around the world. The year between London and Bogota we saw a dramatic change in the attitude of the volunteer leadership who finally felt supported and that they were being developed and invested in by the organization, which immediately transferred

to the judges. It may have been the magic of Andres Carne de Res but I also think the judges for the first time felt part of something bigger than themselves and that they were an important part of making it happen, too.

Q: What were some of the highlights?

A: For me, without question the best part is the reward that comes with taking a big risk when it’s something you believe passionately. I constantly get goosebumps hearing one of our WCE Reps or Head Judges referring to the Judge Competencies in offering coaching or resolving disputes. I think it’s fair to say the Competencies are my baby, although the most satisfying thing is taking a step back and seeing them work as a tool to help others be more effective. Also, I would say the “Leadership Huddles” that we do on-site, especially during WBC, with the Committee Chairs and Shadow Judges, are some of the most satisfying and challenging initiatives I have ever been part of. We are all exhausted, but we prop each other up and do whatever it takes to resolve the day’s disputes, challenges, and needs as a team. Oh and of course- the wall charts with positive feedback, reminders, and announcements for judges! I love wall charts.

Q: What recommendations would you leave to future leaders within the WCE organization?

A: I will pass along the best career advice I ever got, which was from my dear friend Mark Inman, who I served on both the SCAA and WCE boards with proudly. I had been asked to do a project and though I am attracted to leadership, I expressed to him that I thought I would let someone else lead who knows

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LAURA LEEWORLD COFFEE EVENTS

SPOTLIGHTON ELLIE

ELLIE HUDSON, SCAA DIRECTOR OFPROFESSIONAL DEVELOPMENT

45

what they are doing, because I was new to the board world. Mark literally (not kidding) laughed in my face and said, “No one knows what they are doing! We all do the best we can with the information and tools we have.” I was blown away that this very important person was not only telling me that he (and others) don’t always have a playbook, but that he was confident enough to admit it to lowly me. That really shaped my approach to board service and I give this advice forward enthusiastically: DO NOT WAIT for someone to tell you what to do- see what needs fixing and try to align it with what you are passionate about and just go do it.

Q: Lastly, do you have a favorite WBC year and location? If so, why?

A: Melbourne was by far the best run WBC event I have ever experienced. That said there is no way anything will ever top Bogota for me. Just the experience of being in a major producing country and the journey it took to get there, and the transformation of our judges and leadership culture that happened that year is one of the highlights of my career and maybe even my life. Plus, Bogota is my second favorite city in the world and there is just nothing that can top a Chiva ride to Andres.

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