WCE Year in Review 2013 Edition

YEAR IN REVIEW 2013 INTERVIEWS WITH CHAMPIONS & COMPLETE COMPETITION RANKINGS — HIGHLIGHTS FROM MELBOURNE & NICE — BEST PERFORMING NATION: JAPAN

SPONSORED BY

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

CONTENTS

FROM THE CHAIR, CARL SARA The Evolution —

A STEP UP World Barista Championship

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

World Brewers Cup

— TEAM USA

05 08 13

16

An interview with the 2 USA Champions.

— MILK LOVE

22

World Latte Art Championship

— SMOKING GUN World Coffee in Good Spirits Championship

— THE PERFECT SCORE

27 32

World Cup Tasters Championship

— WORLD DEBUT World Coffee Roasting Championship

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— TamperTantrum.com

38

— WBC All-Stars

40

— MEET THE WCE

41

— BEST PERFORMING NATION: JAPAN

42

— VOLUNTEER SUPERSTARS

44

— SPOTLIGHT ON ELLIE

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

2013 MELBOURNE, AUSTRALIA World Barista Champion Pete Licata, USA World Brewers Cup Champion Erin McCarthy, USA

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

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

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

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

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

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

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

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

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

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

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

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

THE EVOLUTION — CARL SARA WCE 2013 CHAIR

“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, 2013 WCE CHAIR

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

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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!

MELBOURNE 2013 MELBOURNE INTERNATIONAL COFFEE EXPO MAY 23-26, 2013

WORLD BARISTA CHAMPIONSHIP

WORLD BREWERS CUP

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

A STEP UP

BY SARAH ALLEN, BARISTA MAGAZINE MELBOURNE 2013

WORLD BARISTA CHAMPIONSHIP

“EVERY YEAR THEY GET BETTER AND BETTER— THE LEVEL OF TALENT HAS BECOME INSANE.” SCOTT CONARY 2013 WBC JUDGE TOP 6 FINALISTS, WBC 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 BEFOREDURING-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.

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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.

WORLD BARISTA CHAMPIONSHIP

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.”

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

This led to one of the most fresh, precise WBCwinning 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.

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.

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

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.

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.

PETE LICATA

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.

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, crowdpleasing 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 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

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!

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

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

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ABOUT WBC 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 LIVESTREAMED TO A GLOBAL AUDIENCE ONLINE. EVENT STRUCTURE This 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.

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WORLD BARISTA CHAMPIONSHIP

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR 1 Pete Licata 2 Matthew Perger 3 William Hernandez 4 Colin Harmon 5 Nick Clark 6 Francesco Sanapo

COUNTRY United States Australia El Salvador Ireland New Zealand Italy

SCORE 631 619 596 561.5 540 535

SEMIFINAL ROUND RANK COMPETITOR 1 Pete Licata 2 Matthew Perger 3 Colin Harmon 4 Francesco Sanapo 5 William Hernandez 6 Nick Clark 7 Jose De La Pena 8 Jinkyu Kim 9 Jeremy Ho 10 John Gordon 11 Thanasis Nikolis 12 Luca Casadei

COUNTRY United States Australia Ireland Italy El Salvador New Zealand Guatemala South Korea Canada United Kingdom Greece France

SCORE 627.5 624.5 619 607 606 563 555 536.5 528.5 518 516.5 514

ROUND ONE RANK COMPETITOR 1 Matthew Perger 2 Pete Licata 3 William Hernandez 4 Luca Casadei 5 Colin Harmon 6 Francesco Sanapo 7 Jeremy Ho 8 Jose De La Pena 9 Nick Clark 10 John Gordon 11 Jinkyu Kim 12 Thanasis Nikolis 13 Hidenori Izaki 14 Rasmus Helgebostad 15 Kapo Chiu 16 Maria Auxiliadora Bonilla 17 Graciele Rodrigues 18 Oskar Alvarus 19 Kalle Freese 20 He Hong Cao 21 Alejandro Escobar Vazquez 22 Ryan Tan 23 Romeo Jr. Perello 24 Zjevaun Lemar Janga 25 Doddy Samsura 26 Enikő Kántor 27 Jordi Mestre 28 Chia Cheng Chien 29 Ronal Harvey Valero Balaguera 30 Mariarosa Gomez 31 Louis Donck 32 Torfi Torfason 33 Rasmus Gamrath 34 Jose Luis Herrera Madrid 35 Marian Plajdicko 36 Shem Leupin 37 Roberto Pablo Caldas Portugal 38 Nataliia Kuranakova 39 Serkan Ipekli 40 Zjevaun Lemar Janga 41 Areephorn Kaeajaroen 42 Godfrey Batte 43 Dmitry Boroday 44 Jefferson David Castillo Bermudez 45 Cristian Vera 46 Tomas Rudys 47 Mirriam Simasiku 48 Daniel Andres Cifuentes Diaz 49 Lovejoy Chirambasukwa 50 Frantisek Rohacek 51 Michael Gerhard Putnik

COUNTRY Australia United States El Salvador France Ireland Italy Canada Guatemala New Zealand United Kingdom South Korea Greece Japan Norway Hong Kong Costa Rica Brazil Sweden Finland China Mexico Singapore UAE The Netherlands Indonesia Hungary Spain Taiwan Colombia Puerto Rico Belgium Iceland Denmark Honduras Slovakia Switzerland Peru Ukraine Turkey The Netherlands Thailand Uganda Russia Nicaragua Chile Lithuania Zambia Argentina South Africa Czech Republic Croatia

SCORE 625.5 603.5 595.5 595.5 587 585.5 573.5 564 549.5 546.5 546 544.5 544.5 525 523.5 523 522.5 520.5 519 509 507.5 499.5 498 492 481.5 470.5 470 470 466 460 458.5 456.5 455.5 454.5 454.5 452.5 451.5 439 432 492 424 417 411.5 393.5 391.5 367 344.5 339 285.5 267.5 343.5 (DQ*)

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NO SUGAR. NO MILK. JUST DELICIOUS BLACK COFFEE PLEASE

WORLD BREWERS CUP

BY KYONGHEE SHIN MELBOURNE 2013 TOP 6 FINALISTS, 2013 WORLD BREWERS CUP

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

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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

ERIN MCCARTHY’S 2013 WBRC PRESENTATION

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

WORLD BREWERS CUP 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

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR 1 Erin McCarthy 2 Jung InSung 3 Josh Tarlo 4 Sang Ho Park 5 Carolina Franco de Souza 6 Tibor Varady

COUNTRY UNITED STATES SOUTH KOREA CANADA UNITED KINGDOM BRAZIL HUNGARY

SCORE 83.04 80.89 77.62 74.40 73.57 72.68

ROUND ONE RANK COMPETITOR 1 Jung InSung 2 Joshua Tarlo 3 Tibor Varady 4 Carolina Franco De Souza 5 Erin McCarthy 6 Sang Ho Park 7 Guy McCracken 8 Leszek Jedrasik 9 Raymond Place 10 Tobias Jensen 11 Lachlan Ward 12 Daniel Henderson 13 Nicolas Castagno 14 Foukis Alexandros 15 Alexander Hansen 16 Noora Kahila 17 Eiji Koda 18 Asil Yaman 19 Vasilii Ladygin

COUNTRY Korea Canada Hungary Brazil United States United Kingdom New Zealand Poland Switzerland Denmark Australia Ireland Sweden Greece Norway Finland Japan Turkey Russia

SCORE 154.21 152.04 149.46 147.51 147.35 144.75 144.44 143.99 143.53 143.45 143.2 142.82 142.67 142.06 141.86 141.43 140.93 137.24 133.92

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

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TEAM USA

BY EILEEN P. KENNY MELBOURNE 2013

AN INTERVIEW WITH THE 2 USA CHAMPIONS

2013 WORLD

HY NY ERIN MCCART ARDS CEREMO WBRC 2013 AW

PETE LICA BARISTA CHAM TA PION

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 LICATA

Mister 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.”

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

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ERIN MCCARTHY’S 2013 WBRC PRESENTATION

ERIN MCCARTHY

Erin 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.

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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.”

ERIN MCCARTHY, WBRC 2013 AWARDS CEREMONY

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.

VIVE LA FRANCE! SCAE WORLD OF COFFEE NICE, FRANCE JUNE 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. EDWARDS NICE 2013

WORLD LATTE ART CHAMPIONSHIP

“THE LATTE ART COMPETITION FOCUSES ON THE ART, BUT I TRIED TO CONVEY MY THOUGHT

BY SAYING ‘FROM MY HEART TO YOU.” HISAKO YOSHIKAWA HISAKO YOSHIKAWA, 2013 WLAC CHAMPION

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.

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.

Interview conversation translated by Taeko Emura.

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

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.

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

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.

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

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

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

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?

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What proportion of espresso to milk do you like?

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.

WORLD LATTE ART CHAMPIONSHIP

2013 WLAC TROPHY BY REG BARBER

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

HISAKO YOSHIKAWA’S 2013 WLAC PRESENTATION

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

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ABOUT WLAC THE WORLD LATTE ART CHAMPIONSHIP HIGHLIGHTS ARTISTIC EXPRESSION IN A COMPETITION PLATFORM THAT CHALLENGES THE BARISTA IN AN ON-DEMAND PERFORMANCE. EVENT STRUCTURE For 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 freepour 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.

WORLD LATTE ART CHAMPIONSHIP 2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR 1 Hisako Yoshikawa 2 KyeongWoo Jung 3 Miguel Lamora 4 Leszek Jedrasik 5 Esther Masdaam 6 Sam Low

COUNTRY Japan South Korea Spain Poland The Netherlands New Zealand

SCORE 427 424.5 397.5 394.5 392.5 374.5

ROUND ONE RANK COMPETITOR 1 Esther Maasdam 2 Miguel Lamora 3 Leszek Jedrasik 4 Hisako Yoshikawa 5 Sam Low 6 KyeongWoo Jung 7 Seivijus Matiejunas 8 Edit Juhasz 9 Tania Kanstantinava 10 Rashid Khanov 11 Joseph “Rudy” Dupuy 12 Javier Gamboa Rendón 13 Chiara Bergonzi 14 Ieva Malijauskaitė 15 Lina Baiasan 16 Jennifer Marks 17 Patricia Van Cauwenberghe 18 Micha Schranz 19 Lauri Pipinen 20 Chih-En Yen 21 Graciele Rodrigues 22 Ryan Tan 23 Marius Nica 24 Dhan Tamang 25 Ozkan Yetik 26 Simon Nilsson Alteblad 27 Vladimír Kmec 28 Mariarosa Gómez Santiago 29 Jelle Echelpoel 30 Jiri Sladek

COUNTRY The Netherlands Spain Poland Japan New Zealand South Korea Ireland Hungary Greece Russia France Mexico Italy Lithuania Ukraine Australia Belgium Switzerland Finland Taiwan Brazil Singapore Romania United Kingdom Turkey Norway Slovakia Puerto Rico Sweden Czech Republic

SCORE 525.5 514 496 474.5 460 453 450.5 434.5 428 421 416 414.5 408 403.5 403 401 389 387 378 374 373.5 368 354.5 348 334.5 332 325.5 317.5 314.5 299.5

HISAKO YOSHIKAWA AT 2013 WLAC ROUND ONE

01 873-98 Bugok-dong, Geumjeong-gu, Busan, Republic of Korea HOMEPAGE www.momos.co.kr E-MAIL momoscoffee@gmail.com

SMOKING GUN

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

BY ALEX BERNSON NICE 2013 VICTOR DELPIERRE, 2013 WCIGS CHAMPION

THE INTERSECTION OF COFFEE AND ALCOHOL IS BECOMING QUITE THE EXCITING AND FASTMOVING 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 multisensory 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.

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, the experience which we are going to live.

Q. Which was your first love, coffee or cocktails?

How did you get into those worlds?

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

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.

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

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.

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

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.

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

Coffee – Cognac – Cigare Experience : Cigar Club Cognac, Grand Marnier, Perique Tobacco Liqueur, Tobacco Flower Syrup, Smoke I 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.

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

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...

Irish Coffee: Kilbeggan Irish Whiskey, Agave Syrup, Cream This 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.

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.

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

www.worldcoffeeingoodspirits.org

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.

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

“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

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ABOUT WCIGS 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 STRUCTURE During 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.

29

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR 1 Victor Delpierre 2 Marcin Wójciak 3 Gordon Howell 4 Dmitrios Konstantopoulos 5 Gérard Meylaers 6 Martin Hudák

COUNTRY France Poland United Kingdom Greece Belgium Slovakia

SCORE 354 342.5 339 329.5 317.5 312

ROUND ONE RANK COMPETITOR 1 Gérard Meylaers 2 Victor Delpierre 3 Gordon Howell 4 Dimitrios Konstantopoulos 5 Martin Hudák 6 Marcin Wójciak 7 Dmitry Veterkov 8 Vala Stefánsdóttir 9 Francesco Corona 10 Jose Mollura 11 Damián Seijas 12 Shuichi Ofuchi 13 Madeleine Solheim Johnsen 14 Changho Shin 15 Edwin Gorritz 16 Serkan Ipekli 17 Cristian Coman 18 Miklós Járfás 19 Petras Jarašunas 20 Hugo Silva 21 Jakub Fabián

COUNTRY Belgium France United Kingdom Greece Slovakia Poland Russia Iceland Italy The Netherlands Spain Japan Norway South Korea Puerto Rico Turkey Romania Hungary Lithuania Brazil Czech Republic

SCORE 395 382.5 376.5 373 372 370 356.5 354.5 353 349.5 347.5 334.5 334 334 329.5 329 312.5 246.5 289.5 237.5 221.5

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

Date: 11.4. - 13.4.2014 Location: dc loft 127 | Via Candiani, 127 | Milan

live / learn / share

dc campus 2014 – an event not to be missed 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 organized by Dalla Corte espresso machines, along with Mahlkönig and Urnex, keeps growing year after year.

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

The second edition of dc campus took place in May 2013 and gathered 21 WLA and CIGS champions from 14 nations, including the finalists of the world competition held in Nice last June and of the Seoul (South Korea) 2012 competition: the number of Latte Art and Coffee in Good Spirits champions was more than doubled 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 participants to train with the competition official equipment, but also to debate and live two

“When I started competing, I was stunned by the professionalism and passion of the people who were already part of this world. The campus gave me the opportunity 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 competitions to train, exchange ideas and experiences; during the three days I met extremely professional people. They were not just competitors – they were friends”.

pleasant days during which they could socialize, 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”

Paolo Dalla Corte took part in the event with enthusiasm and willing to help whoever asked for his advice or explanations: “To us, providing the barista with machines 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 protagonist 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 foreseen 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!

THE PERFECT SCORE

WORLD CUP TASTERS CHAMPIONSHIP

BY KYONGHEE SHIN NICE 2013 LAJOS HORVATH, 2013 WCTC CHAMPION

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

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WORLD CUP TASTERS CHAMPIONSHIP

TOP 4 FINALISTS, 2013 WCTC

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

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

Hand made & Hand picked Latorre & Dutch Coffee Traders info@latorreedutchcoffee.com.au www.latorreedutchcoffee.com.au Find us on Facebook, Twitter & Instagram

ABOUT WCTC 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 STRUCTURE Coffees 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.

WORLD CUP TASTERS CHAMPIONSHIP

2013 COMPETITION RANKING FINAL ROUND RANK COMPETITOR 1 Lajos Horváth 2 Risa Sasaki 3 Jan Komarek 4 Nikolai Aunbakk

COUNTRY Hungary Japan Czech Republic Norway

SCORE 8 6 4 3

TIME 6:16 7:59 5:55 6:44

SEMIFINAL ROUND RANK COMPETITOR 1 Jan Komarek 2 Risa Sasaki 3 Nikolai Aunbakk 4 Lajos Horváth 5 Juan Gabriel Cespedes 6 Kristiane McGregor 7 Fernando Franco Diaz 8 Jason Gonzalez

COUNTRY Czech Republic Japan Norway Hungary Costa Rica New Zealand Spain United Kingdom

SCORE 8 8 7 7 7 6 4 4

TIME 6:21 7:59 6:33 6:35 6:55 7:11 4:58 7:27

QUARTERFINAL ROUND RANK COMPETITOR 1 Lajos Horváth 2 Juan Gabriel Cespedes 3 Nikolai Aunbakk 4 Risa Sasaki 5 Jason Gonzalez 6 Kristiane McGregor 7 Fernando Franco Diaz 8 Jan Komarek 9 Elisha Mauger 10 Li-Sue Yen 11 Kristín Þóra Jökulsdóttir 12 Dmitrii Borodai 13 Wellington Pereira 14 Tobias Palm 15 Pekka Heinonen 16 Rita Kyamuhangire

COUNTRY Hungary Costa Rica Norway Japan United Kingdom New Zealand Spain Czech Republic Australia Taiwan Iceland Russia Brazil Sweden Finland Uganda

SCORE 8 8 7 7 6 6 6 6 5 5 5 5 4 4 4 3

TIME 6:48 7:10 6:17 7:52 4:58 5:36 6:07 7:36 5:29 7:30 7:38 7:54 6:14 6:20 7:37 5:20

ROUND ONE RANK COMPETITOR 1 Wellington Pereira 2 Kristín Þóra Jökulsdóttir 3 Jan Komarek 4 Fernando Franco Diaz 5 Lajos Horváth 6 Jason Gonzalez 7 Risa Sasaki 8 Li-Sue Yen 9 Dmitrii Borodai 10 Pekka Heinonen 11 Tobias Palm 12 Rita Kyamuhangire 13 Nikolai Aunbakk 14 Elisha Mauger 15 Juan Gabriel Cespedes 16 Kristiane McGregor 17 Yoeri Joosten 18 Christophe Rubino 19 Erin Wang 20 Aleksandr Kasimirov 21 Edgar Julian Rivera Romano 22 Ozkan Yetik 23 Maxine Keet 24 Hyunsoo “Benjamin” Kim 25 Maria Esther Requejo 26 Keith Loh 27 Miri Kim 28 Bartosz Kozina 29 Cinzia Linardi 30 Lucie Adisson 31 Khedun Viswarnath 32 Loïc Installé 33 Zafeirios Mauros 34 Egle Neverauskaite 35 Vladimír Kmec 36 Sarah Elisabeth Kall Lindqvist

COUNTRY Brazil Iceland Czech Republic Spain Hungary United Kingdom Japan Taiwan Russia Finland Sweden Uganda Norway Australia Costa Rica New Zealand The Netherlands France United States Ukraine Mexico Turkey South Africa Canada Peru Singapore South Korea Poland Italy Switzerland Ireland Belgium Greece Lithuania Slovakia Denmark

SCORE 8 8 7 7 7 7 7 7 7 7 6 6 6 6 6 6 6 6 6 6 6 6 5 5 5 5 5 5 5 5 4 4 4 3 3 3

TIME 7:27 7:46 5:43 6:30 7:01 7:02 7:45 7:45 7:56 8:00 5:23 6:10 6:20 6:24 6:31 6:35 6:57 7:03 7:05 7:30 7:51 8:00 5:20 5:35 5:44 6:30 6:47 7:05 7:23 7:27 6:40 7:06 7:10 4:55 5:25 7:11

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WORLD DEBUT

WORLD COFFEE ROASTING CHAMPIONSHIP

BY CHRIS RYAN FRESH CUP MAGAZINE NICE 2013 GIESEN W6 PRODUCTION ROASTER AT WCRC 2013

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

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WORLD COFFEE ROASTING CHAMPIONSHIP

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.

NAOKI GOTO, 2013 WCRC CHAMPION (TOP), WCRC COMPETITOR WATCHES GIESEN ROASTER DURING COMPETITION (BOTTOM)

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.

ABOUT WCRC The 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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“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 REGULATIONS SUB-COMMITTEE CHAIR

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

2013 COMPETITION RANKING RANK 1 2 3 4 5 6 7 8 9 10 11

COMPETITOR Naoki Goto Cheng-che Chiang Shih Ru Wang Janove Thorbjørnsen Seung Jin Lee Joaquin Parra Iegor Polianskyi Vitaliy Alemaskin Tomáš Hospodárský Yves Aubert-Moulin Emre Tolan

COUNTRY Japan Taiwan Taiwan Norway South Korea Spain Ukraine Russia Czech Republic France Turkey

SCORE 137.1 134 133.15 131.2 128.35 126.7 124.5 124.3 123.75 122.1 110.3

TAMPER TANTRUM.COM — JENNIFER RUGOLO NICE 2013

TAMPER TANTRUM LIVE HOSTS, STEPHEN LEIGHTON AND COLIN HARMON

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, we hosted thirteen speakers in two days; in Nice, we planned to host no more than ten in three. With this number in mind, we drew up a list of ideal speakersCary 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!

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 a fully-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 was kicking it up online. With the help of our sponsor,

As has always been the case, each speaker gets to decide upon their topic without any input from us or the sponsors. We were delighted when we noticed that there were three general themes to the topics on 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 always sought 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

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

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

The coffee revolution in France is en route.

Café Mokxa, specialty coffee roasters from Lyon, France, serving their finest on the WBC Brew Bar 2014 in Rimini, Italy.

cafemokxa.com

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

kaffa.no

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

WBC ALL-STARS

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

FRANCESCO SANAPO, 2013 ITALIAN BARISTA CHAMPION PREPARES ESPRESSOS IN MYSTERY ESPRESSO CHALLENGE

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.

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

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

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MEET THE WCE!

WCE STAFF Cindy Ludviksen: Managing Director Laura Lee: Director of Business Development Jamie Jessup: Partnership Manager Roukiat Delrue: National Bodies Manager Shelby Paul: Event Manager Matthew Williams: Competitions Manager Amy Ball: Special Projects Manager Irene Dennehy: Finance Executive

COMMITTEE MEMBERS COMPETITION OPERATIONS COMMITTEE Marcus Boni Ellie Hudson RULES AND REGULATIONS SUBCOMMITTEE Hugo Nueproler Jess Macdonald David Nigel Flynn Ben Bicknell Matthew Williams (staff liaison) JUDGES OPERATIONS SUB-COMMITTEE Sonja Grant Mike Yung Chris White Amber Fox Ross Quail Matthew Williams (staff liaison) INSTRUCTIONAL DESIGN SUB-COMMITTEE Annemarie Tiemes Emma Markland-Webster Lauro Fioretti Roukiat Delrue Scott Conary Carllee Curran Dale Harris Kyonghee Shin Jennifer Rugolo Amy Ball (staff liaison)

2013 ADVISORY BOARD Carl Sara: 2013 Chair James Shepherd: Vice Chair Sonja Grant: Past Chair Drewry Pearson: Treasurer Ellie Hudson Marcus Boni Stephen Morrissey Dan Streetman Annemarie Tiemes Ric Rhinehart David Veal Lina Chiodo Peter Giuliano Mike Yung Edgard Bressani

DEVELOPMENT COMMITTEE James Shepherd Peter Giuliano Carl Sara Laura Lee (staff liaison) FINANCE COMMITTEE Ric Rhinehart David Veal Drewry Pearson Cindy Ludviksen (staff liaison)

Italics = Subcommittee Chair Bold = Advisory Board Member * Committee Members serve voluntary positions for an annual term. For more information on committees, please visit, http://www.worldcoffeeevents. org/about-us/committees/

BEST PERFORMING NATION 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.

—

BY CHRISTINE GRIMARD EDITOR BEANSCENE MAGAZINE

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

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.

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.

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

42 01

JAPAN SHOWCASED OUTSTANDING PARTICIPATION AND RANKING ACROSS SIX CHAMPIONSHIPS.

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)

World Latte Art Championship Hisako Yoshikawa 1st Place

World Coffee Roasting Championship Naoki Goto 1st place

OTHER TOP NATIONS To 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).

“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.” World Cup Tasters Championship Risa Sasaki 2nd place

World Coffee in Good Spirits Championship Shuichi Ofuchi 12th place

43 01

World Barista Championship Hidenori Izaki 13th place

World Brewers Cup Eiji Koda 17th place

VOLUNTEER SUPERSTARS

ANNE BJUREBLAD & PERNILLA GARD VOLUNTEER COORDINATORS, NICE 2013

ALLA HETA ESPRESSO BAR LEAD, MELBOURNE 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.

“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.”

CLARIS JONES-WHITE VOLUNTEER COORDINATOR, MELBOURNE 2013

JOHN GORDON BAR 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.”

“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.”

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SPOTLIGHT ON ELLIE ELLIE HUDSON, SCAA DIRECTOR OF PROFESSIONAL DEVELOPMENT

— LAURA LEE WORLD COFFEE EVENTS

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 thirdfavorite 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

45

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

Experience the World’s Best at Maruyama Coffee

SPOTLIGHT, CONTINUED FROM pg. 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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It’s more than just a cup of coffee.

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