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Tilly Sproule of Tim Adams Specialty Coffee has won the Australian Specialty Coffee Association (ASCA) Northern Region Vitasoy Barista Championship for the fifth year straight.
Zhuolu Xie of TonyJ Lab placed second and Sarah Jin of Extraction Artisan Coffee placed third in the competition, which took place at Latitude Coffee from 5 to 6 October.
“This year I dived into the power ofour relationships, and why developing relationships with our producers is the key for the sustainable future of specialty coffee,” Tilly says.
As well as placing third in Barista, Sarah Jin won the ASCA 2020 Northern Region Brewers Cup, where Karen Silver of Pourboy placed second and Cooper Ahrens of Blue Sky Coffee placed third.
Kyujong Han of Ginger & Green café won the ASCA Northern Region Pauls Professional Latte Art Championship for the second year in a row. Yue Huang of ASK Career Training College placed second
The ASCA 2020 Northern Region Coffee Championships took place in October.
and Chi Hang Lo of B+C Lab Café placed third.
Karl Lee of KL Coffee won the ASCA 2020 Northern Region TCX Cup Tasters Championship with a score of seven out of eight in three minutes and 48 seconds. Merryn Ward of Woodman’s Axe Espresso placed second and Josh Gowty of Veneziano Coffee
Roasters placed third.
“This year, we saw a lot of new – and old – faces in Barista as well as the other categories showcasing some amazing talent and very inspiring routines,” Tilly says.
ANTHONY DOUGLAS WINS ASCA 2020 SOUTHERN REGION BARISTA CHAMPIONSHIP
Anthony Douglas of Axil Coffee Roasters has won the Australian Specialty Coffee Association (ASCA) 2020 Southern Region Vitasoy Barista Championship.
First time competitors Ben Cheong of Veneziano Coffee Roasters placed second and William Cruger of Five Senses placed third in the competition, held at St Ali in Port Melbourne from 26 to 27 October. This year marks Anthony’s sixth time competing and first time winning the barista championship.
“This is the culmination of six years of hard work,” Anthony says.
Image: ASCA
St Ali also hosted the ASCA 2020 Southern Region Latte Art, Brewers Cup, and Cup Tasters Championships.
Victor Vu won the ASCA 2020 Southern Region Pauls Professional Latte Art Championship, Louis Cheng of Poolhouse Coffee placed second, and Zhao Ting Wu of Cote Terra Coffee placed third.
David Train won the ASCA 2020 Southern Region Brewers Cup, while Hyunsuk Ko of Bennetts placed second and Devin Loong of Ona Coffee placed third.
Charlie Chu from St Ali won the ASCA 2020 Southern Region TCX Cup Tasters Championship. Yuki Saito of Addict Food and Coffee placed second and Sheng-Wei Wu of Cote Terra Coffee Roasters placed third.
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Enzen Liu is the winner of this year’s Almond Breeze Breezey Masters competition.
The specialist latte art event, now in its fourth year, sees baristas from across Australia and New Zealand showcase their latte art skills using Almond Breeze Barista Blend.
Enzen, Head Barista of Cuckoo Callay in Sydney, battled his way through knock-out rounds in a latte art smackdown at Specialty Coffee Curators in Marrickville to secure his place in the final against Victor Vu of Bicycle Thieves Café in Melbourne. Both first and second place-getters won a trip to the United States to compete at the New York Coffee Festival.
In the final round of the Breezey Masters Final, Enzen produced a free pour seahorse and poodle design that saw him take the title.
“To win is a dream come true. I started entering coffee competitions as a great way to keep learning and meet new people. I only started competing in latte art competitions last year, so to win an event like this one is amazing,” Enzen says.
The grand final judges – 2018
Enzen Liu (second from the right) is the 2019 Breezey Masters Champion.
World Barista Champion Agnieszka Rojewska, 2019 Australia Latte Art Champion Jibbi Little, and 2017 Breezey Masters ‘Grand Breezey Master’ Lucky Salvador – agreed.
NEW VARIETAL WINS PERU CUP OF EXCELLENCE
Grimanés Morales Lizana of La Lucuma farm in Cajamarca has won the 2019 Cup of Excellence (COE) Peru, achieving a cupping score of 92.28 for her washed coffee.
The coffee is an unidentified mutation of the Bourbon varietal Lizana named Marshel after her father-in-law.
Lucio Luque Vásquez of Nuevo Progreso farm in Cusco placed second, scoring 91.44 with a washed Geisha. Junior Guido Flores Elera of Agua Dulce farm in Cajamarca placed third with 91.40 points for a washed Catuai.
The Alliance for Coffee Excellence concluded its third edition of the COE in Jaen, Peru on 25 October, the last competition of COE’s 20th anniversary year. The judging panel represented markets from Japan, South Korea, the United States, Hong Kong, Russia, Australia, United Arab Emirates, and Peru.
The national jury evaluated 209 samples submitted from 11 regions and narrowed it down to 39 coffees. The international jury evaluated these and selected 21 coffees for the COE Auction and seven for the National Winner Auction.
According to Lourdes Córdova Moya, a Peruvian panellist who has attended all editions of COE Peru, this year’s competitors showcased the diverse profiles of Peru.
She says that the coffees of the past two years were very clean and sweet, with profiles of fruit and citric notes. She is delighted to see the varied profiles selected by the international panel this year that, she believes, better represents Peru.
Experience a Better Taste
We have begun holding public cupping sessions to educate consumers on what goes on behind the scenes to make great coffee.
General Manager of Accademia del Caffè Espresso, Marta Kokosar.
La Marzocco has opened the doors of Accademia del Caffè Espresso, its centre for cultural and educational development and research that aims to build a sustainable future for espresso coffee.
“Accademia will create value for the entire coffee industry. It was a concept on paper a long time ago, and now we have completed a magical place here in Florence that puts the history of La Marzocco, and in fact the world of coffee, in the spotlight,” says Marta Kokosar, General Manager of Accademia del Caffè Espresso.
The Accademia del Caffe Espresso, housed in La Marzocco’s industrial building in Florence, Italy, was home to the company’s factory from 1959 to 2009. The so-called “officina” or workshop was managed
by the company’s founding fathers, Giuseppe and Bruno Bambi, and then by Piero Bambi, alongside a small group ofcraftsmen.
Today, the space offers opportunities and platforms to
The new Accademia is housed in La Marzocco’s original industrial building in Florence.
connect, educate, and champion the international coffee community towards a sustainable future.
The space opens with an original Bambi Bar from 1959 where La Marzocco’s team serves a blend reminiscent of an Italian espresso from the 1970s.
An indoor coffee plantation surrounded by a selection of plants offers knowledge about the origin of coffee and its complexity, the production chain, and the challenges it represents.
La Marzocco’s heritage is on display in an exhibition area where a timeline reflects the long journey of the company’s design and technology.
A fully equipped Accademia Bar showcases La Marzocco’s best technology and products in terms of efficiency and quality, providing a space to experiment with coffee machines, to learn, and to advance.
Areas are dedicated to experimental workshops, international courses and certifications.
WORLD’S LARGEST COFFEE ROASTERS SIGN ECONOMIC SUSTAINABILITY DECLARATION
14 beanscenemag.com.au Some of the world’s largest coffee roasters and traders have signed a historic declaration on the economic sustainability of the world coffee sector, named the London Declaration by the International Coffee Organization (ICO).
The declaration follows the first ICO CEO and Global Leaders Forum, launched to address the coffee price crisis and longterm sustainability of the coffee sector.
To date, illycaffè, Jacobs Douwe Egberts, Lavazza, Mercon, Neumann Kaffee Gruppe, Nestlé, Ecom Trading, Olam, Starbucks, Sucafina, Tchibo, and Volcafe have signed the London Declaration.
“We have to recognise that prices remain an issue on which we have to keep working hard,” Andrea Illy, Chairman of illycaffé, tells Global CoffeeReport.
“The best strategy for the future is undoubtably to continue on this same path, which entails investing more in differentiation though agronomical and genetic improvements, as well as new agricultural niches.”
The Latin American and Caribbean Network of Fair Trade Producers, Fairtrade International, Global Coffee Platform, Hanns R Neumann Stiftung, Sustainable Trade Initiative, National Coffee Association of USA, Oikocredit, Rainforest Alliance, Rusteacoffee, Specialty Coffee Association, and Sustainable Coffee Challenge have also supported the declaration. More industry leaders and organisations are considering joining this global effort.
All London Declaration signatories and supporting organisations commit to taking action focusing on four themes – promoting competitive and sustainable production, fostering responsible and equitable growth, promoting responsible consumption, and promoting public-private dialogue regarding policy development.
This is the cup that started the reuse revolution.
