WCE Year in Review 2014 by World Coffee Events

YEAR IN REVIEW 2014

INTERVIEWS WITH CHAMPIONS & COMPLETE COMPETITION RANKINGS — HIGHLIGHTS FROM MELBOURNE & RIMINI — BEST PERFORMING NATION: GREECE

SPONSORED BY

MEMBER OF

CONTENTS

FROM THE CHAIR, JAMES SHEPHERD —

A VALUABLE 15 MINUTES —

ORIGIN TRIP: ECUADOR —

COFFEE ROCK STAR —

Q&A WITH JACKIE LAI —

ALL EYES ON THE LATTE —

FORBIDDEN FRUIT —

A NEW COFFEE STAR IS BORN —

COFFEE CULTURE —

BEST PERFORMING NATION: GREECE —

WCE ALL STARS —

TAMPER TANTRUM LIVE: ASIA TOUR —

THANK YOU WCE VOLUNTEERS 2014! —

SPOTLIGHT ON: CALIBRATION BARISTAS! —

INSTRUCTIONAL DESIGN SUBCOMMITTEE PROFILE —

MEET THE WCE! —

MEET THE 2015-2017 QUALIFIED SPONSORS! —

PREVIOUS CHAMPIONS — WORLD COFFEE EVENTS PREVIOUS CHAMPIONS

2014 JUNE NICE, FRANCE World Barista Champion Hidenori Izaki, Japan World Brewers Cup Champion Stefanos Domatiotis, Greece World Coffee Roasting Champion Yu-Chuan Jacky, Taiwan

2013 MAY 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

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

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

2014 MAY MELBOURNE, AUSTRALIA World Latte Art Champion Christian Ullrich, Germany World Coffee in Good Spirits Champion Matthew Perger, Australia World Cup Tasters Champion Pang-Yu Liu, Taiwan

2013 JUNE 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 SEOUL, 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 MARCH ATHENS, GREECE World Latte Art Champion Johann Carlstrom, Sweden World Coffee iaood Spirits Champion Demitri Kostifacos, Greece World Cup Tasters Champion Tim Wendelboe, Norway

2003 APRIL BOSTON, USA World Barista Championship Paul Bassett, Australia 2004 FEBRUARY RIMINI, ITALY World Cup Tasters Champion Fabiana Pozar, Italy 2001 APRIL MIAMI, FLORIDA, USA World Barista Championship Martin Hildebrandt, Denmark 2002 JUNE OSLO, NORWAY World Barista Champion Fritz Storm, Denmark 2000 JUNE MONTE CARLO, MONACO World Barista Champion Robert Thoresen, Norway

JAMES SHEPHERD THE EVOLUTION — JAMES SHEPHERD WCE CHAIR

“2014 HAS BEEN ONE OF THE BEST IN TERMS OF NEW DIRECTION, NEW FRIENDSHIPS AND NEW OPPORTUNITIES FOR WORLD COFFEE EVENTS.” JAMES SHEPHERD, WCE CHAIR

2014 HAS BEEN ONE OF THE BEST IN TERMS OF NEW DIRECTION, NEW FRIENDSHIPS AND NEW OPPORTUNITIES FOR WORLD COFFEE EVENTS. DURING THE PAST 12 MONTHS, THESE COMPETITION PLATFORMS HAVE REACHED MORE PEOPLE INTERNATIONALLY THAN EVER BEFORE, DELIVERING THE BEST IN COFFEE AND SERVICE. What most people forget is the hard work and careful planning that is behind each event. There are teams of people on hand around the clock, making sure the judges, staff, and volunteers are ready for every cup poured, supporting every competitor through each competition, way before the crowds have entered. These are the people who commit the long nights when everyone else has gone home…. All for the sake of delivering the best World Coffee Events!! Kickstarting the year, WCE headed to Canada to be the Official Coffee Partner for TED2014 and TED Active. Vancouver and Whistler delivered their finest coffees and barista volunteers in two stunning cities. Next, for a totally different style event, WCE was in Shanghai, China for the WBC All-Stars at HOTELEX. In Shanghai, some of the best Baristas took part in challenges over the 4 days ranging from on-demand performances, pop quiz segments, surprise challenges, and espresso and cappuccino challenges. All for a bit of fun! A huge thank you to all our Baristas and Volunteers who helped make this a great WBC All-Stars event. In 2013, WCE was in Melbourne for the World Barista Championship and World Brewers Cup at MICE. WCE returned to Melbourne this May for the 2014 World Cup Tasters Championship, World Latte Art Championship, and World Coffee in Good Spirits Championship. Yet again, Melbourne produced some great hospitality, and it was good to go back to such a coffee loving city where everyone is made to feel so welcome. Thank you, Melbourne!

The team headed from Melbourne, Australia, to Rimini, Italy, for the World Barista, World Brewers Cup, and World Coffee Roasting Championships. Rimini will be remembered for sunshine and beach parties for the thousands that traveled there. But, let’s not forget the heartache, tension, tears and stress. Then, comes the elation, happiness, excitement and joy for our new 2014 champions. This is what keeps us coming back for more again and again! Huge congratulations to all our 2014 Champions World Latte Art Champion, Christian Ullrich from Germany, World Coffee in Good Spirits Champion, Matt Perger from Australia, World Cup Tasters Champion, Pang-Yu Liu from Taiwan, World Coffee Roasting Champion, Yu-Chuan Jacky from Taiwan, World Brewers Cup Champion, Stefanos Domatiotis from Greece, and World Barista Champion 2014, Hidenori Izaki from Japan. Nothing could be possible without the hard work from a small and dedicated team of staff at WCE. A big thank you to Cindy Ludviksen, Laura Lee, Jamie Jessup, Amy Ball, Shelby Paul, Roukiat Delrue and Irene Dennehy, Cait McGehee, Matthew Williams, and Irene Beretta. And, to the army of volunteers, judges, sponsors and of course you, the fans – Thank you! Everyone contributes to the promotion of excellence in coffee and helping to engage with the coffee audience around the world.

Thank you,

James Shepherd World Coffee Events Chair 2014

RIMINI 2014 SCAE WORLD OF COFFEE JUNE 9 - 12, 2014

WORLD BARISTA CHAMPIONSHIP

WORLD BREWERS CUP

WORLD COFFEE ROASTING CHAMPIONSHIP

A VALUABLE 15 MINUTES

KENNETH R. OLSON, BARISTA MAGAZINE

WORLD BARISTA CHAMPIONSHIP

HIDENORI IZAKI, 2014 WBC CHAMPION

STANDING ON THE STAGE WITH THE FIVE OTHER FINALISTS AT THE 2014 WORLD BARISTA CHAMPIONSHIP (WBC) IN RIMINI, ITALY, HIDENORI IZAKI, BARISTA CHAMPION OF JAPAN, TRIED TO REMAIN CALM AS HE HEARD ONE AFTER ANOTHER BARISTA’S NAME CALLED. HE COULD FEEL THE EXCITEMENT—AND NERVOUSNESS— WELLING UP INSIDE. WHEN WOULD THE EMCEE CALL HIS NAME? Thirteen months earlier, Hide (as he is affectionately known, pronounced HEE-day) was in a similar situation. He was in Melbourne, Australia, competing against some of the best baristas in the world at the 2013 WBC. But, as he waited anxiously to hear his name read as one of the 12 semifinalists, the call never came. “I was… so close to the semifinal,” he recalls today. “I was actually at the same score as twelfth, meaning my espresso score was lower. That is why I lost. I guess I was one of the most [disappointed] baristas in the world [at the time], but throughout the experience, I’ve learned the importance of understanding the definition of good espresso, technical aspects, selecting green beans, roasting levels, presentation, and so on.” Hide refused to dwell on what had transpired in Melbourne, and instead set his sights on doing better in 2014. He began working on his routine for the coming year not only with his trainers at Maruyama Coffee in Nagano, but also with the 2013 WBC Champion, Pete Licata of the United States, who had become both a mentor and friend over the years. “I met Pete two years ago,” Hide explains. “I trained with Pete for almost a year since after winning at

the JBC (the Japanese Barista Championship) last year. I’ve always respected him. He is humble, passionate, and a role model as a barista for this industry. I trained very hard because I had a dream that I can get the biggest trophy on the stage from him and wanted to prove what we believed [in were the] right things to do for this industry.” Specifically, working with Pete forced Hide to refine those 15 minutes of his competition routine to make the most of the limited time any barista gets on the world stage. “I learned a lot of important things [from Pete],” he says. “When I lost my way [in believing] in my presentation, he said to me, ‘Hide, what do you really want to accomplish in [your] 15 minutes?’” “Basically we trained for this competition [for] almost a year for just 15 minutes,” Hide says. “But we don’t want to make it just a 15 minutes [routine]. We want to make it a valuable 15 minutes. So this year, I trained really hard from the early morning until midnight every day, working on extraction, roasting, speech, pronunciation, and prep time management. Especially I was working really hard to find the strong theme that I really wanted to do in 15 minutes.” Hide is proud to be a part of the team at Murayama Coffee, the world-renowned coffee company owned by Kentaro Maruyama and his wife. Kentaro himself worked closely with Hide on sensory analysis. And Hide is quick to honor Yoshiharu Sakamoto, Murayama’s barista trainer, who “has been coaching me since I was 17 years old,” Hide says. “He is my mentor and always gives me ideas to polish up my presentation. He thinks competition is the first priority all the time for me, and sacrificed his day off, and vacation for me.”

WORLD BARISTA CHAMPIONSHIP Hide has spent much of his life around specialty coffee. His father is known as “Mr. Honey” after the coffee shop of the same name that he owns and operates. But as a youngster, Hide didn’t always see himself pursuing a future in coffee. Instead he found a sort of accidental path to redemption through coffee. “I dropped out of high school at 17 years old because of my behavior,” Hide says. “I had nothing at that time, and nothing to do. No future goal, no motivation, no light for my future. I felt like the entire world was totally black like midnight. At such a time, my dad asked me, ‘Do you want to work with me?’ From this single sentence, my story with coffee started. Coffee gave me motivation, passion, and professionalism working as a part of the society.” “For us,” says Kentaro, “[Hide winning] was a great achievement, and many staff of Maruyama in Japan cried and cried watching the live streaming. He is one of the youngest staff in my company, and for many of us, he is like a younger brother or son. Every barista in Maruyama Coffee who [competed in the] JBC and WBC before him—they were so happy.”

“WORLD BARISTA CHAMPION DOESN’T MEAN I KNOW EVERYTHING ABOUT COFFEE. I BELIEVE IT MEANS I CAN NEVER STOP LEARNING.” Reflecting on his time in Rimini, Italy, at this year’s WBC, Hide says, “I just felt it was [an] honor to compete with world-famous baristas. Every one of [the] baristas was so polished, and [brought] a lot of inspiration. I think [my] performance in the final [round] was the best one [I did]. I could share the happiness and passion for the coffee with [my] judges from bottom of my heart. Though I couldn’t speak very well, my heart and soul was in the speech, and I felt I had nothing left after [the] final.” Hide brings a unique perspective not only as the newest World Barista Champion, but as the first one from Asia, and he is very proud to represent Japan’s quickly growing coffee community. “As a first-time World Barista Champion from Asia, also Japan, I feel a lot of responsibility,” he says. “But [a new chapter of] my journey is starting from now. There are a lot of things I don’t know yet, so I need to learn more and more, as much as I can. World Barista Champion doesn’t mean I know everything about coffee. I believe it means I can never stop learning.” As for how he will spend his championship year and beyond, Hide says, “I think my passion is always with origin. This is why I decided to work with Enrique Navarro, Jr.” (Together, Enrique—a coffee farmer in Costa Rica—and Hide developed the coffee for his competition.) “Working as a green buyer is always my dream. As a World Barista Champion, I want to do exactly the same things that I have done in my routines. I hope to find a lot of happiness from producers and baristas from all over the world, and I’d like to connect them together.” Kentaro adds, “[Hide] is like a sponge [at absorbing information]. He represents a new generation of hope for us. He is an ambassador in progress, and he will be a great ambassador.” Kenneth R. Olson is the publisher and co-founder of Barista Magazine, the leading international publication for café owners and professional baristas.

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 four 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 baristaâ&#x20AC;&#x2122;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.

2014 COMPETITION RANKING

FINAL ROUND RANK COMPETITOR COUNTRY SCORE 1 Hidenori Izaki Japan 642.5 2 Kapo Chiu Hong Kong 594 3 Christos Loukakis Greece 583 4 Craig Simon Austraila 576.5 5 Maxwell Colonna-Dashwood United Kingdom 499 6 William Hernandez El Salvador 485 SEMI-FINALS RANK COMPETITOR COUNTRY SCORE 1 Christos Loukakis Greece 638.5 2 Kapo Chiu Hong Kong 612 3 Craig Simon Australia 601.5 4 Hidenori Izaki Japan 597 5 Maxwell Colonna-Dashwood United Kingdom 590 6 William Hernandez El Salvador 582.5 7 Tse-Lin (Berg) Wu Taiwan 568.5 8 Coen van Sprang The Netherlands 565 9 Pete Williams Ireland 550.5 10 Laila Ghambari United States 549.5 11 Ben Put Canada 486.5 12 Erna Tosberg Germany 440.5 FIRST ROUND RANK COMPETITOR COUNTRY SCORE 1 Hidenori Izaki Japan 652.0 2 Laila Ghambari United States 637.5 3 Craig Simon Australia 625.0 4 Coen Van Sprang The Netherlands 620.0 5 Pete Williams Ireland 603.0 6 Christos Loukakis Greece 585.0 7 Maxwell Colonna-Dashwood United Kingdom 580.0 8 Ben Put Canada 575.5 9 Kapo Chiu Hong Kong 575.0 10 Tse-Lin (Berg) Wu Taiwan 560.0 11 Erna Tosberg Germany 558.5 12 William Hernandez El Salvador 553.5 13 Natalia Ostapyuk Ukraine 552.5 14 Geunha Park South Korea 549.5 15 Craig Charity South Africa 546.5 16 Tobias Palm Sweden 539.0 17 Hiroko Hanna Teramoto New Zealand 535.5 18 Michal Kocman Czech Republic 525.5 19 Jose Miguel Echeverria Donis Guatemala 524.5 20 Luca Casadei France 522.0 21 Nicolas Rico Colombia 522.0 22 Maria Auxiliadora Bonilla Costa Rica 520.0 23 Xin Yi Loke Singapore 515.0 24 Dmitry Koryukin Russia 514.5 25 Soren Stiller Markussen Denmark 510.5 26 Katarzyna Zyzalo Poland 510.0 27 Tore Overleir Norway 507.5 28 Harrysson Neira Peru 500.5 29 Marian Plajdicko Slovakia 498.5 30 Daniel Rivera Puerto Rico 490.0 31 Yoshua Tanu Indonesia 483.0 32 Nina Rimpl Switzerland 483.0 33 Sonja Zweidick Austria 474.0 34 Erika Chagoya Leon Mexico 473.5 35 Krisztian Nagy Hungary 463.5 36 Godfrey Batte Uganda 459.5 37 Jose Luis Herrera Madrid Honduras 445.0 38 Koray Erdogdu Turkey 438.5 39 Eric Kithinji Kenya 422.0 40 Stefan Laurentiu Romania 420.5 41 Charlene de Buysere Belgium 419.0 42 Vaiva Maskovaite Lithuania 418.5 43 Varatt Vichit-Vadakan Thailand 412.5 44 Yalian Wu China 410.5 45 Helka Ikonen Finland 403.5 46 Giacomo Vanelli Italy 396.5 47 Vinicio Bastidas Ecuador 396.5 48 Kushal Kumar Balami United Arab Emirates 395.5 49 Leo Moco Brazil 393.5 50 Augustina Roman Argentina 378.5 51 Kevin Israel Fortu Philippines 378.0 52 Dailess Nalwamba Zambia 352.5 53 David Coelho Portugal 351.0 54 Javier Garcia Spain DQ

ORIGIN TRIP: ECUADOR

WORLD BARISTA CHAMPIONSHIP

KENNETH R. OLSON, BARISTA MAGAZINE AT THE EQUATOR. PHOTO BY KENNETH R. OLSON.

THIS YEAR MARKED THE FOURTH TIME CAFÉ IMPORTS, THE MINNEAPOLIS-BASED COFFEE IMPORTER, SPONSORED THE BARISTA ORIGIN TRIP TAKING THE SIX REGIONAL UNITED STATES BARISTA WINNERS, THE US BARISTA CHAMPION, AND THE WORLD BARISTA CHAMPION ON AN ALL-EXPENSES PAID EXCURSION TO VISIT A COFFEE PRODUCING COUNTRY. PREVIOUS INSTALLMENTS TOOK THE BARISTA CHAMPIONS TO BRAZIL, COSTA RICA, AND KENYA. IN 2014, THE WINNERS TRAVELED TO ECUADOR. CAFÉ IMPORTS’ JOE MAROCCO AND PIERO CRISTINI LED THE EXPEDITION, AND JOE EXPLAINED THEY WANTED TO BRING THE BARISTA CHAMPIONS TO ECUADOR BECAUSE THE COUNTRY “HAS SOME OF THE BEST COFFEES IN THE WORLD, BUT THEY’RE VERY RARE, NEW, AND UNIQUE.” Joining Joe on the Ecuadorian adventure were Southeast Regional Barista Champion Camila Ramos from Panther Coffee in Miami, Fla.; Northeast Champion J. Park Brannen from Counter Culture Coffee in New York, N.Y.; North Central Champion Josh Wismans from Colectivo Coffee in

THE PANORAMIC VISTA ABOVE THE COFFEE FIELDS AT FINCA CINQO. PHOTO BY KENNETH R. OLSON.

Milwaukee, Wisc.; South Central Champion Tyler Rovenstein formerly of Oddly Correct and currently with Quay Coffee in Kansas City, Mo.; Southwest Champion Charles Babinski from G&B Coffee in Los Angeles; and Northwest and US Barista Champion Laila Ghambari from Cherry Street Coffee in Seattle; along with World Barista Champion Hidenori Izaki from Muryama Coffee in Nagano, Japan. The baristas met up in the country’s capital city of Quito before heading out on a bus trip to see firsthand coffee farms, mills, and all of the steps to coffee production at origin. Welcoming a retreat from the extreme altitude of the colonial-era city, the baristas descended to find the coffee fields. Quito sits at more than 9,000 feet above sea level, far higher than coffee will grow, so as the bus headed to the northwest of the city, it traveled down several thousand feet (and a few hours distant) before reaching the coffee farms. Because Ecuador has a developing coffee industry, infrastructure for supporting the farmers is rare. Ena Galletti, from Cafe Galletti, a roastery and dry

HIDENORI IZAKI CUPPING. PHOTO BY KENNETH R. OLSON.

mill in Calderon, just outside of Quito, explained that though the coffee-growing industry has started expanding again, unlike the country’s neighbor to the northeast, Colombia, no organization like the National Federation of Coffee Growers exists to spread education, collect data and support farmers. In the last bust cycle for coffee, many farmers in Ecuador simply left their fields or converted to other crops.

“[ECUADOR] HAS SOME OF THE BEST COFFEES IN THE WORLD, BUT THEY’RE VERY RARE, NEW, AND UNIQUE.”

The tour continued with a trip back to Quito and a visit to its colonial core, preserved now as a UNESCO World Heritage Site. An enthusiastic local crowd who were hungry to learn more about coffee and grow their local community welcomed the champions to a barista jam that night, which saw a former chapel converted into a showcase for a Q&A session followed by a throwdown. Following that, the crew left the city again headed for another coffee growing region on the Colombian border. The baristas spent the night at the luxurious, beautiful, and serene Hacienda Primavera where they enjoyed horseback riding, swimming, and an impromptu birthday party complete with a local band.

COFFEE BAGS AT GALLETTI DRY MILL AND ROASTERY. PHOTO BY KENNETH R. OLSON.

Afterwards, the bus drove back to Quito, and the travelers caught a flight to the coastal city of Guayaquil. In the hot lowlands near the Pacific Ocean, the baristas took a tour of the largest Robusta farm in the country and a new specialty-grade cocoa farm where the baristas discovered some of the similarities and challenges in producing high-end cocoa and coffee. As the week-long trip drew to a close, every barista ultimately expressed the same desire to compete once more: not to claim another title, but just for a chance to once again experience the Café Imports barista origin trip. CUPPING AT GALLETTI. PHOTO BY KENNETH R. OLSON.

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COFFEE ROCK STAR

WORLD BREWERS CUP

BY SARAH ALLEN, BARISTA MAGAZINE STEFANOS DOMATIOTIS, 2014 WORLD BREWERS CUP CHAMPION

IN GREECE, HE’S A ROCK STAR. AS THE SIXTIME WINNER OF THE ANNUAL GREEK BARISTA CHAMPIONSHIP, STEFANOS DOMATIOTIS IS RECOGNIZED MOST PLACES HE GOES IN THE BUSTLING MEDITERRANEAN METROPOLIS OF ATHENS, WHERE HE LIVES AND WORKS AT TAF COFFEE. THOUGH THE TRADITIONAL—AND BELOVED—GREEK FRAPPE COFFEE DRINK IS STILL THE STANDARD MORNING WAKE-UP BEVERAGE, GREEKS HAVE BEEN ON THE COFFEE EDUCATION FAST TRACK THANKS TO COMPANIES LIKE TAF THAT ARE SETTING HIGH STANDARDS FOR QUALITY, AND EMPLOYING SOME OF THE BEST BARISTAS IN THE WORLD TO COMMUNICATE THE MESSAGE TO THE CONSUMER. Stefanos is among the elite in this group, and he has been for years. As a barista and educator for Taf, Stefanos spends as much time with the Greek grandmother who needs convincing to give up her two sugars in her morning cup, as he does with the throngs of coffee geeks descending on Athens to see what Taf’s all about. It’s no accident that the first Barista Guild of Europe Camp was held in this city in October of 2014. The buzz is a little buzzier these days however— Greece had a big, beautiful showing at the Specialty Coffee Association of Europe’s World of Coffee event in Rimini, Italy, in June of 2014, including the competition veteran Stefanos winning the title in the World Brewers Cup. “It’s my dream—to win, yes, but also to make amazing coffee for people all over the world,” Stefanos says of his victory in Rimini. And he’s doing just that: Stefanos travels the world for coffee business, whether he’s training other competitors in the Brewers Cup (such as Turkey’s Asli Yaman, who came in third in Rimini); consulting new businesses

(like Stix in New York City, where Stefanos’ influence shines through the menu, and lines stretch out the door); or signing autographs after a speech (like he did for hours at HOTELEX in Shanghai in 2013). His resume includes two appearances in the final round of the World Barista Championship; as well as two in the finals of the World Latte Art Championship, and one in the finals of the World Brewers Cup—before this year’s win, that is.

“IT’S MY DREAM—TO WIN, YES, BUT ALSO TO MAKE AMAZING COFFEE FOR PEOPLE ALL OVER THE WORLD” “I have been competing for so long, I come so close, I am so happy,” he says. “I am happy for me, yes; for Taf, yes; but most, I am happy for Greece. I am Greek and I am proud to be Greek.” He says nothing makes him happier than having a special coffee to share with someone, whether it’s a customer or a finals round judge. Taf is known for finding exceptional microlots around the world, exquisite coffees that owner Yiannis Taloumis travels the world to source with his importing partners. Stefanos, too, knows the story of coffee at origin intimately. He insists on understanding the history of his coffee and the people who produced it, no matter how complicated it is. He traveled to El Salvador in 2012 to work side by side with producer Aida Batlle on the coffee he would use to win fourth place in the WBC, one the famous producer sourced through Aida Batlle Selection. For his World Brewers Cup-

WORLD BREWERS CUP

2014 WORLD BREWERS CUP TOP SIX

winning coffee, Stefanos rolled up his sleeves and worked with Joseph Brodsky of Ninety-Plus in order to fully comprehend the nature of the Gesha from Panama that he would use in his championshipwinning performance. “I have many people who help me—I don’t do this alone,” says Stefanos gracefully of his win in Rimini. “Ninety-Plus, they help me get the most great

ABOUT WBRC THE WORLD BREWERS CUP COMPETITION HIGHLIGHTS THE CRAFT OF FILTER COFFEE BREWING BY HAND, PROMOTING MANUAL COFFEE BREWING AND SERVICE EXCELLENCE. In this Championship, competitors prepare and serve three individual beverages for a panel of judges. The Championship consists of two rounds: a first round and a finals round. During the first round competitors complete two coffee services – a compulsory service and an open service. For the compulsory service, competitors prepare three beverages utilizing whole bean coffee provided to them by the competition. For the open service, competitors may utilize any whole bean coffee of their choosing and must also accompany their beverage preparation with a presentation. The six competitors with the highest score from the first round will go on to compete in the finals round consisting exclusively of an open service. One competitor from the final round will be named the World Brewers Cup Champion.

coffee. All my team at Taf, they are with me the whole time. I am so happy. I love coffee. I can share it even more now with people because I win.” Sarah Allen is the editor and co-founder of Barista Magazine, the most well read coffee publication in the world.

2014 COMPETITION RANKING FINAL ROUND RANK COMPETITOR COUNTRY SCORE 1 Stefanos Domatiotis Greece 91.25 2 Rubens Gardelli Italy 87.62 3 Asli Yaman Turkey 86.19 4 Odd-Steinar Tollefson Norway 83.04 5 Ju-Ying (Lulu) Wei Taiwan 77.86 6 Petra Strelecka Czech Republic 75.54 FIRST ROUND RANK COMPETITOR COUNTRY SCORE 1 Stefanos Domatiotis Greece 155.99 2 Asli Yaman Turkey 155.79 3 Rubens Gardelli Italy 152.40 4 Odd-Steinar Tollefsen Norway 151.57 5 Ju-Ying (Lulu) Wei Taiwan 147.04 6 Petra Strelecka Czech Republic 146.91 7 Choo Seung Min Korea 145.75 8 Todd Goldsworthy United States 144.95 9 Issei Ogomori Japan 144.17 10 Ruslan Shulga Russia 143.55 11 Marcin Wojciak Poland 141.23 12 Benjamin Hohlmann Switzerland 141.16 13 Alejandro Escobar Mexico 140.56 14 Ding Phong Nguyen France 139.48 15 Nicholas Rapp New Zealand 138.06 16 Alexandru Niculae Romania 138.05 17 Friso van der Mei The Netherlands 136.60 18 Mikkel Selmer Denmark 136.49 19 Sebastian Stephenson United Kingdom 135.49 20 Lucas Salomao Brazil 134.68 21 Benjamin Norman Sweden 134.34 22 Hannes Fendrich Germany 134.23 23 Lesley Nolan Ireland 132.68 24 Devin Loong Australia 132.55 25 Lauri Pipenin Finland 131.67 26 Gergely Boross Hungary 128.60 27 Nikolaus Hartmann Austria 124.25

Q&A WITH JACKY LAI

WORLD COFFEE ROASTING CHAMPIONSHIP

BY EMILY PURO, ROAST MAGAZINE 2014 WORLD COFFEE ROASTING CHAMPION JACKY YU-CHUAN LAI

JACKY YU-CHUAN LAI TOOK FIRST PLACE IN THE 2014 WORLD COFFEE ROASTING CHAMPIONSHIP HELD JUNE 9-12 IN RIMINI, ITALY. THIS WAS THE SECOND YEAR WORLD COFFEE EVENTS (WCE) HOSTED THE COMPETITION, IN WHICH NINE ROASTERS—EACH A NATIONAL CHAMPION FROM A WCE-SANCTIONED COMPETITION HELD IN HIS OR HER HOME COUNTRY—WERE JUDGED ON COFFEE GRADING, DEVELOPING A ROASTING PROFILE, AND CUP QUALITY. Lai, 35, is the owner of three coffeehouses in Taiwan. His home country made a strong showing in this year’s series of world events. In addition to his top prize for roasting, fellow Taiwanese competitors Wei Ju-ying took fifth place in the World Brewer’s Cup and Berg Tse-lin Wu made it to the semi-finals in the World Barista Championship. Here, Lai shares his story of success. Q: How did you start roasting coffee? A: Twelve years ago, I was in Gukeng, Yunlin, the famous coffee-producing area of southern Taiwan, and I worked with local coffee-growing farmers to plant coffee, process coffee, sell coffee and market these products. At the same time, I started my coffee roasting career and selling home-roasting coffee beans in my cafe. Q: How did you prepare for the competition? A: One year ago, I joined the Kapok Roasters Club. There are 15 roasters and we have “homework”

“WE DISCUSS ROASTING SELFLESSLY, SHARING ROASTING TECHNIQUES THAT MIGHT HAVE BEEN CONFIDENTIAL IN THE PAST” once a month. Everyone gets the same green bean sample and takes it back for roasting. In the next monthly meeting, we do a blind cupping of everyone’s roasted beans, and then we choose the best. The best roaster shares his or her roast profile and shows everyone how he or she roasted it. Having a coffee shop in Kaohsiung also helps me learn. I often talk about roasting with other roasters in the area. Each of us works for a different coffee shop with a different roasting machine, and we discuss roasting selflessly, sharing roasting techniques that might have been confidential in the past. We even worked as a team and organized a roasting competition in Kaohsiung City this year. Q: What was the most challenging part of the competition for you? A: The competition equipment. When you are not familiar with something, you will feel fear. You have to learn the correct way to use the equipment in a very short time. In fact, the thing that most bothered me was that I wasn’t accustomed to the water. Although the water volume was within the standard, the flavor of the water was [not what I expected]… Overcoming this problem was my biggest challenge.

WORLD COFFEE ROASTING CHAMPIONSHIP

Q: What did you enjoy most about the competition (aside from winning)? A: When you participate in an international competition and champions of each country are on the same stage with you, how exciting that is! Coffee roasters do not belong to the kind of industry that the majority of people can understand; it is a very small market. However, here you can meet people from different places playing the same game with the same rules. The mutual appreciation between the players was very interesting. Q: How has winning the competition affected your life and your business? A: Even with the title of World Coffee Roasting Champion, I have not changed and the way I roast coffee has not changed. However, people’s thoughts about me are different. After the event, more friends want to come here and taste my coffee. This means

ABOUT WCRC The World Coffee Roasting Championship debuted this year in Nice, France. In this three-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.

2014 COMPETITION RANKING

RANK COMPETITOR COUNTRY 1 YU-CHUAN JACKY TAIWAN 2 MOONKYU JANG KOREA 3 JOANNA ALM SWEDEN 4 KAAN BERGSEN TURKEY 5 BORODAI DMITRII RUSSIA 6 EIJIRO GOTO JAPAN 7 RUBENS GARDELLI ITALY 8 Ivica Cvetanovki NORWAY 9 BJORN AARTS NETHERLANDS

SCORE 125.4 121.4 118.85 117.6 117.25 116.6 115.9 112.6 108

more business for my coffee shop. Now I will do each coffee roasting even more carefully and treasure my customers in this way. Q: Do you plan to enter the competition again next year? A: Next year, I would like to train a contestant to compete. Through being a coach, I can introduce this interesting event to more people. Emily Puro is a freelance journalist and editor based in Portland, Oregon. Her articles and essays have appeared in Writer’s Digest, Better Homes and Gardens, Portland Monthly, The Oregonian and numerous other publications. She currently serves as editor for Roast magazine.

MELBOURNE 2014 MELBOURNE INTERNATIONAL COFFEE EXPO MAY 15 - 18, 2014

WORLD CUP TASTERS CHAMPIONSHIP

WORLD LATTE ART CHAMPIONSHIP

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

ALL EYES ON THE LATTE PHOTO BY BLAKE STOREY

BY SARAH BAKER, BEANSCENE MAGAZINE

WORLD LATTE ART CHAMPIONSHIP

“IT’S THE OLYMPICS OF COFFEE EVENTS. THERE’S A SUPPORTIVE CROWD OF FANS THAT WILL BE VOCAL FROM THE GRANDSTANDS, AND AT THE END OF THE DAY SOMEONE WILL WIN THE GOLD MEDAL.” AT THE 2014 WORLD LATTE ART CHAMPIONSHIP, MELBOURNE AUSTRALIA. PHOTO BY BLAKE STOREY.

MELBOURNE HAS PLAYED HOST TO FIVE WORLD COFFEE CHAMPIONSHIPS OVER THE PAST TWO YEARS. IN 2014, LATTE ART TOOK CENTRE STAGE AT THE MELBOURNE INTERNATIONAL COFFEE EXPO – AND SO DID THE WORLD’S BEST ARTISTIC TALENT. Stage fright can make hands shake at the best of times. But when you’re relying on your hands to execute the perfect pour to a panel of judges at the 2014 World Latte Art Championship (WLAC), the slightest shake can be the difference between going home with a gilded tamper trophy, or not. From turtles to teddy bears to 12-leaf tulips, the WLAC, which was held for the first time at the Melbourne International Coffee Expo (MICE) this past May, continues to be a favourite spectator coffee sport. Although simple in nature, the beauty of the milk art forming before the audience’s eyes make it a great visual event to watch. Unlike other competitions, latte art is one the audience can easily follow. They gasp at the barista’s ability to pour a peacock, shout as the clock nears eight minutes, and cry out at the slight spillage of milk. “It’s the Olympics of coffee events. There’s a supportive crowd of fans that will be vocal from the grandstands, and at the end of the day someone will win the gold medal,” says Lance Brown of Pura Milk Australia, the 2014 WLAC Title Sponsor. As the profile of latte art grows, more people are starting to identify that the design their local barista pours in their daily cup is in fact a tulip, a heart or a rosetta. It’s that awareness and acknowledgment that’s helping to grow the competition. At MICE2014, we discovered that latte art is quite popular among the mainstream media. International news networks the BBC and Al Jazeera

both covered the event, in addition to Australia’s television stations Channel 7, Channel 10, and ABC. This was on top of a dozen print media outlets who were all looking for that perfect latte art photo. Australia’s 2014 Latte Art Champion Rie Moustakas was thrown into the media spotlight as the unofficial poster girl for the WLAC. Rie explained to Australian and international journalists just what the competition involved, and she demonstrated the skills that made her Australia’s best latte artist. There seemed to be, however, some confusion about what exactly latte art was. One reporter asked Rie to replicate a TV hosts’ face in a cup, complete with glasses and a bob haircut. The journalist was in fact the first among many reporters to ask for a portrait. It would seem that there is still some work to go about educating the public on etching versus free pour, nevertheless it was great to get this attention. Rie didn’t go on to win the championship, however, the golden trophy went to Germany’s Christian Ullrich. Christian proved how someone can make a handicap work for them, as he’s missing half his fingers on one hand. As a result, he needed to learn to pour with his whole body instead of just his hands, a technique that’s given him an incredible level of control. The WLAC wasn’t the only thing happening in Melbourne. MICE2014 also had the privilege of hosting the World Cup Tasting Championship (WCTC) and World Coffee in Good Spirits Championship (WCIGS). Now in its third year, MICE has not only retained its status as Australia’s largest dedicated coffee trade show, but has earned a spot as one of the must-attend events in the world. More than 130 exhibitors took part in the last event, and over 9600 visitors attended, including international guests and past world coffee champions. This impressive event attracted visitors from more than 30 countries around the world.

PHOTO BY BLAKE STOREY.

Melbourne has been fortunate to be in the global coffee event spotlight over the past two years, welcoming the world to experience our vibrant coffee city. In 2013, MICE hosted the World Brewers Cup and World Barista Championship (WBC). In hosting all these international competitions, MICE did an impressive job of fast-tracking its way to the global stage.

“I STARTED DOING LATTE ART BECAUSE I LIKED THAT IT MADE MY CUSTOMERS SMILE, BUT THIS TIME I GOT TO DO IT IN FRONT OF HUNDREDS OF PEOPLE. IT’S A PRETTY SPECIAL EXPERIENCE.”

“MICE is truly an international event. To be the host nation once again for three world coffee championship events in 2014 after the WBC in 2013, is a testament to Australia’s passion for growing and nurturing a thriving coffee industry,” says MICE Show Director Clint Hendry. “It demonstrates what a great coffee capital Melbourne is, and also how important our expo is to the growth and development of the Australian coffee industry.” More than the international competitions, MICE visitors had plenty to watch as Australia’s Specialty Coffee Association (ASCA) hosted the Australian Barista Championship and Australian Brewers Cup finals. Think Tank Coffee’s Craig Simon won the ASCA Australian Barista Championship for his second time, and Auction Rooms’ Devin Loong claimed first prize in the ASCA Australian Brewers Cup Championship. While MICE will be taking a break from hosting international events for now, it will continue to highlight some of the world’s best talent at the Australian national coffee championships. Indeed, Australian competitors continue to prove their worth in the world. Our own reigning Australian Barista Champion Craig Simon placed fourth in the WBC in Rimini, Italy, while Matt Perger took home the 2014 WCIGS crown in front of a home crowd. Over the past three years Matt has risen as one of the world’s most promising coffee talents. He won the 2012 World Brewers Cup Championship, placed runner up in the 2013 WBC and was runner up in this year’s Australian Barista Championship. But it’s not just the experienced baristas who continue to put on an entertaining display of coffee creations, it’s also the fresh faces of talent that push the boundaries

AUSTRALIA’S 2014 LATTE ART CHAMPION RIE MOUSTAKAS. PHOTO BY MICHAEL CY PARK

of Australia’s coffee capabilities. Plans are already underway for MICE2015 to host the national finals of four Australian coffee championship events. Regardless of national or international competition status, when a barista’s name is called as the overall winner, all that hard work seems worth it. On the WLAC stage at MICE2014, Germany’s Christian Ullrich raised both arms above his head and clutched his fist as his was crowned the WLAC. “It was one of the happiest days of my life,” he says. “I started doing latte art because I liked that it made my customers smile, but this time I got to do it in front of hundreds of people. It’s a pretty special experience.”

WORLD LATTE ART CHAMPIONSHIP

ABOUT WLAC

2014 COMPETITION RANKING

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

FINAL ROUND RANK COMPETITOR COUNTRY SCORE 1 Christian Ullrich Germany 397.5 2 Chiara Bergonzi Italy 388.5 3 Edit Juhasz Hungary 370 4 Rie Moustakas Australia 363.5 5 Seivijus Matiejunas Ireland 359.5 6 Ryan Tan Singapore 335 SEMI-FINALS RANK COMPETITOR COUNTRY SCORE 1 Seivijus Matiejunas Ireland 471 2 Chiara Bergonzi Italy 460.5 3 Rie Moustakas Australia 452.5 4 Edit Juhasz Hungary 435 5 Christian Ullrich Germany 431 6 Ryan Tan Singapore 429.5 7 Kumi Takayama Japan 426 8 Xun (Gerry) Zhang New Zealand 416 9 Andre Martinelli Brazil 400.5 10 Tania Konstantinova Greece 387.5 11 Dong Wook Jeon Korea 385.5 12 Jelle Echelpoel Sweden 384 13 Javier Gamboa Rendon Mexico 370 14 Hector Hernandez Spain 362.5 15 Abner Roldan Puerto Rico 348.5 16 Esther Maasdam Netherlands 344 17 Agnieszka Rojewska Poland 342.5 18 Marius Nica Romania 342.5 19 Simeon Bricker USA 336 20 Andrew William Gabriel Switzerland 335 21 Pauliina Nyrhinen Finland 329.5 22 Polina Notik Russia 328 23 Iwan Setiawan Indonesia 327.5 24 Matthew Woolley England 316.5 25 Ramune Turliene Lithuania 316 26 Lukas Podbehly Slovakia 314.5 27 Song Huang China 308 28 Patricia Van Cauwenberghe Belgium 303 29 Simon Nilsson Alteblad Norway 287 30 Jhih-Ting Jhong Taiwan 276 31 Magdalena Brodzinska France 263

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.

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FORBIDDEN FRUIT

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

BY ALEX BERNSON, SPRUDGE.COM 2014 WORLD COFFEE IN GOOD SPIRITS CHAMPION MATT PERGER. PHOTO BY MICHAEL CY PARK.

THE WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP IS A COMPETITION THAT COMBINES COFFEE WITH ALCOHOL—WHAT 2014 WCIGS CHAMPION MATT PERGER OF SENSORY LAB IN MELBOURNE CALLED THE “FORBIDDEN FRUIT” FOR BARISTA COMPETITORS WHO ARE BANNED FROM USING ALCOHOL AS AN INGREDIENT IN ANY OTHER COMPETITION. MR. PERGER HAS PREVIOUSLY WON THE WORLD BREWERS CUP IN 2012 AND PLACED 3RD AT THE WORLD BARISTA CHAMPIONSHIPS IN 2011 AND 2ND IN 2013. HE’S A DEDICATED, INNOVATIVE COMPETITOR, AND IT CERTAINLY SHOWED IN HIS EXCITING, INCREDIBLY SMOOTH ROUTINE. In our interview, Perger said that he went into this competition looking to light something on fire, but the four-foot fireball that he produced when he plunged a blowtorch-heated tamper into a mixture of rum, Muscat and Grand Marnier (the 2014 Spirit Sponsor) was still quite an exciting and surprising site for the assembled crowd. Perger could not have looked more calm as the flame erupted though—it was just another routine going exactly according to plan for this seasoned competitor. The 2014 World Coffee In Good Spirits was an intense competition this year, with strong competitors from many Asian and European countries, stunning table settings, and elaborate contraptions and concepts of all sorts. Mr. Perger managed to persevere through the competition with a smooth, natural delivery and casual, relatable explanations of everything from his coffee information to why he was providing them cloth napkins for his signature drink. The napkins were a particularly thoughtful service touch: the drink was called “Christmas Cake” and the icing that he drizzled on the oversize decanters was appropriately gooey and messy for such a situation. But Mr. Perger wanted to make sure the judges weren’t shy about “getting it on your

hands and getting it on your lips“ and could clean themselves up appropriately after experiencing his drink. Read on for more details on “Christmas Cake” and 2014 World Coffee In Good Sprits Champion Matt Perger’s unique competition perspective. Q: Why did you decide to compete in the CIGS competition this year in addition to the Barista Competition? A: I wanted to branch out and try a competition that required a slightly different focus and skill-set. CIGS is great for really testing your imagination and drink preparation skills, whereas I think Barista Competitions are all about achieving results with extremely tight restrictions. Q: How do you feel your barista competition experience helped you in the WCIGS? A: Barista Competition experience was absolutely crucial for my CIGS preparation and performance. Without five years of Barista Comps under my belt there’s no way I would have achieved the World title. That said, I think first-time competitors could really benefit from entering CIGS; it’s much less expensive and not as imposing as Barista Competitions. Q: What was the coffee you used this year in WCIGS? A: The coffee was actually a randomly selected production roast of St Ali’s most popular espresso blend, Orthodox (Sensory Lab customers know it as Steadfast). It’s quite a simple blend of Colombian and Brazilian coffees, but it just works. The Colombian is a tightly controlled regional lot from San Agustin in Huila, and the Brazilian was from one of my favorites, Fazenda Rainha, in the Mogiana region.

2014 WORLD COFFEE IN GOOD SPIRITS CHAMPION MATT PERGER

Q: Why did you decide to use a “butter washed” Kraken Black Spiced Rum in your signature drink? Fat washing has always intrigued me. I’ve tasted various butter and bacon-washed spirits as components in cocktails at my favourite bars and have always wanted to experiment. Buttered rum - especially caribbean ‘black spiced’ rum - was important to achieve the pseudo-cake flavour in my signature drink, the “Liquid Christmas Cake”.

“CIGS IS GREAT FOR REALLY TESTING YOUR IMAGINATION AND DRINK PREPARATION SKILLS”

Q: How was choosing a coffee for balancing in WCIGS different than for barista competition? I discovered very early on that bright, acidic coffees don’t play as well with alcohol, so I went straight for the ripe, sweet, chocolaty style. This made it much easier to create a rich, unctuous Irish Coffee when mixed with Treacle. It also made the signature drink play nicely with the contrasting sweetness of Muscat and Rum, helping them to work together. Q: Did you decide you wanted to set something on fire first and then build a drink around it, or did that come later in the development process? I’ll be honest, fire was definitely on the cards from the beginning. But I never ever imagined making a drink with a four foot fireball erupting out of it. That was just a result of trying to caramelise and reduce alcohol content as quickly as possible. Q: The WCIGS is a quickly evolving competition-the level of competition this year from many countries was very high--where do you see the competition going in the coming years? This year, there were a lot of competitors making drinks with drip and filter coffee. I think the competition will see a lot more espresso in the coming years. It’s much easier and faster to create a rich and mouthfilling Irish coffee by diluting

2014 WORLD COFFEE IN GOOD SPIRITS CHAMPION MATT PERGER

espresso than it is to make a super strong pour over. I think Baristas all over the world are getting more proficient with espresso, and creating a larger range of interesting styles and extractions that you just can’t get with drip or filter techniques. Q: So what’s next for you? World Roasting Championship? Cevze/Ibrik? A: Next year I’m 100% focused on getting into and competing in the WBC. I started prepping the day after Rimini and can’t wait to get back on stage! About the Author: Alex Bernson is the managing Editor for Sprudge.com.

WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP ABOUT WCIGS

2014 COMPETITION RANKING

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

FINAL ROUND RANK COMPETITOR COUNTRY SCORE 1 Matthew Perger Australia 363.5 2 Martin Hudak Slovakia 352.5 3 George Koustoumpardis Greece 347.5 4 Madeleine Solheim Johnsen Norway 315.5 5 Young Jin Kim Korea 304 6 Francesco Corona Italy 264.5 SEMI-FINALS RANK COMPETITOR COUNTRY SCORE 1 Martin Hudak Slovakia 391 2 George Koustoumpardis Greece 386 3 Francesco Corona Italy 382 4 Madeleine Solheim Johnsen Norway 373 5 Matthew Perger Australia 372.5 6 Young Jin Kim Korea 366.5 7 Fumiaki Nozato Japan 329 8 Paul Cristian Ungureanu Romania 325 9 David Jameson UK 321 10 Ewelina Kozlowska Poland 300.5 11 Nir Chouchana France 275.5 12 Jose Mollura Netherlands 265.5 13 Cintia Ramos Serrano Puerto Rico 257.5 14 Thiago Sabino Brazil 249.5 15 Tamas Bendek Hungary 207

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.

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the next step This year marks the end of the Dalla Corte’s official sponsorship of the World Latte Art and World Coffee in Good Spirits Championships 2012-2014. “We look back on three fruitful years of new encounters, shared experiences and many young, talented and passionate baristas,” explained Paolo Dalla Corte, founder & CEO of the company of the same name. During these three years, the dc campus was initially used to train and prepare the finalists for the world championships. The community grew year after year thanks to the outstanding response, and the programme expanded to be more multifaceted, covering topics in addition to machine training. All activities focused on the theme of “live/learn/share”, which participants enthusiastically welcomed and exemplified.

Once the sponsorship comes to an end, Dalla Corte wants to take the next step in line with its philosophy of creating consistently high-quality coffee. As Holger Welz, international sales manager at Dalla Corte describes, this path involves assuming responsibility for the people who cultivate coffee for their livelihoods. At Dalla Corte, education is the key to sustainable development in the coffee industry. The Milan-based (Italy) company supports the Orang Utan Coffee Project by helping farmers expand their knowledge about coffee to lay the foundation for sustainable coffee cultivation. In addition to improving their current living conditions, the farmers and their families also benefit from long-term perspectives. Dalla Corte provided several machines for the Orang Utan Coffee Lab in Medan, island of Sumatra (Indonesia) for this purpose, and also organised and ran additional on-site workshops with Dalla Corte’s coffee specialists, the dc coffee pros. The Orang Utan Coffee Project is a unique green business that helps farmers cultivate their plantations in an ecologically sustainable way. They protect the tropical rainforest as a natural habitat for orangutans by avoiding the use of fungicides, herbicides, pesticides and unnecessary clearing, as well as hunting or trading legally protected animal and plant species. A new merger of the Initiative dc campus and Dalla Corte will get involved with the

Orang Utan Coffee Project for the first time next year in the dc campus goes Sumatra programme. The week-long dc campus goes Sumatra event will be held at Ecolodge Bukit Lawang, which borders the tropical rainforest in Leuser National Park. True to its motto live/learn/share the itinerary this time also includes seminars on the topics of “environmentally sustainable coffee cultivation”, “green business models” and “climate change caused by global warming”, as well as rainforest hikes and plantation visits. More information about the event will be made available on the company website in the next few weeks.

A NEW COFFEE STAR IS BORN

WORLD CUP TASTERS CHAMPIONSHIP

BY KYONGHEE SHIN, WRECKING BALL COFFEE ROASTERS 2014 WORLD CUP TASTERS CHAMPION PANG-YU LIU, TAIWAN

CAN YOU TELL EIGHT ODD ONES FROM 24 COFFEE CUPS IN EIGHT MINUTES? THIS MAY NOT SOUND LIKE A TOUGH QUESTION TO NATIONAL CHAMPIONS OF CUP TASTERS COMPETITIONS WITH THEIR EXCEPTIONAL COFFEE SENSORY SKILLS. FOR WORLD-CLASS COFFEE TASTERS, WCE SECRETLY PREPARED 32 SETS OF TRIANGULATION QUIZZES FROM 26 DIFFERENT SPECIALTY COFFEES AND INVITED NATIONAL CHAMPIONS FROM 33 COUNTRIES--WORLD CLASS COFFEE TASTERS--TO PARTICIPATE IN A HIGH-PRESSURE COFFEE-QUIZ SHOW: THE 2014 WORLD CUP TASTERS CHAMPIONSHIP. THE 11-YEAR-OLD EVENT WAS HELD AT MELBOURNE INTERNATIONAL COFFEE EXPO ON MAY 16-18. Even for excellent cuppers, WCTC is a great challenge. Focusing on coffee tasting is tough when competitors are on a stage with spot lights and cameras in front of a large audience. It is difficult to work at their own pace when they are chased by a time limit and hear other competitors shouting their completion in a confident voice as if they have won the round. Each round is more difficult than the last: while a few competitors scored perfectly in the first round, the best score in the final round was only six out of eight correct. The WCTC is an exciting intense event for a dozen of volunteers and WCE staff at the backstage, too. Each run requires consistently brewed coffee in 96 cups using 16 kinds of coffee beans, 16 Technivorm Moccamaster brewers, and 28 liters of filtered water. The 96 cups should be accurately delivered to the tables. After 4 rounds with all the challenges, Pang-Yu Liu won the 2014 World Cup Tasters Championship.

At the finals, he decisively called the time in just 3 minutes and 48 seconds. Some audiences seemed worried about his potentially hasty finish. However, when they saw Pang-Yu raising the final cup, they applauded in amazement and excitement. The champion, scoring six out of eight, was awarded not only the 2014 trophy, a golden cupping spoon, and the opportunity to join an origin trip to Panama, but also the special title of the Asian World Cup Tasters champion. We recently reached out to Pang-Yu to hear more about his WCTC experience. Q. Do you have any stories to share with us after winning the championship? A: Taiwan Coffee association held a press conference for me as it was the first time for a Taiwanese to win the WCTC. It was a turning point to my life. I feel that everything happened just too quickly after winning the championship. I can still recall the thrilling moment when I raised the final cup. My team all screamed and cried, and my coach came to the stage and hugged me. The Taiwanese Team gave me the national flag to wear on stage. Q. I have heard that you won the championship with just one-year experience in coffee. How did you get into coffee and this championship? A: My father ran a business related to coffee since I was young, but I wasnâ&#x20AC;&#x2122;t really involved in coffee until one year ago. I took the Q-grader course after I graduated from college. Then I participated in the Taiwan Cup Taster competition and won it. So I could represent Taiwan to compete and got the first place in the 2014 WCTC for Taiwan.

WORLD CUP TASTERS CHAMPIONSHIP

Q. Can you tell us how you got trained for the 2014 WCTC? A: I worked with my coach, Shih-Ru Wang, who is the organizer of both Taiwan and China Cup Tasters competitions. She is an experienced cupper and strict trainer. We really trust each other and followed our training program for almost 2 months. Both of us had cupped over 100 cups per day. Q. What was your strategy for the competition in Melbourne? A: I tried to stay calm and keep in a good mood in the competition. After finishing each round, I spent time to discuss with my coach. I found myself very sensitive to smell, so aroma is quite important to me as it helps me distinguish the different cup. Most of all, I tried to enjoy the game! Q. Which round was the hardest and why?

PHOTO BY MICHAEL CY PARK.

A: I think it’s probably semi-finals because I was so nervous and made some mistakes. Q. WCE shared each round’s coffee and triangulation information with the competitors when the competition is over. What was the most interesting to you from the information?

A: It was good to know which coffee I tasted in the competition. I wonder if the winning cup I raised up at last was Yirgacheffe. That moment was impressive to me. Q. What did you like the most about the event in Melbourne besides your winning? A: Melbourne International Coffee Expo was inspiring to me. There were so many things going on at the show. I have met great people and had good time there. Q. What is your next in coffee? A: I will keep cupping and learning about coffee in all ways. Q. Do you have any comments for WCTC competitors? A: Just focus on your sensory and practice more. You will find many incredible things in coffee. About the Author: Kyonghee Shin works for Wrecking Ball Coffee Roasters in Northern California. She also served as 2014 Volunteer WBrC Stage Coordinator.

THE ART OF HANDCRAFTED COFFEE At Taf, the perfect cup starts well before brewing and is the final result of carefully preserving the highest quality at every step in the process.

Visit our website cafetaf.gr

Stefanos Domatiotis, 2014 World Brewers Cup Champion and Taf’s Head Barista Trainer

WORLD CUP TASTERS CHAMPIONSHIP ABOUT WCTC

2014 COMPETITION RANKING

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

FINAL ROUND RANK COMPETITOR COUNTRY SCORE TIME 1 PANG-YU LIU TAIWAN 6 3:48 2 AMANDA JURIS UNITED STATES 5 3:51 3 PANU REINIKAINEN FINLAND 5 7:48 4 YOERI JOOSTEN NETHERLANDS 4 3:37 SEMIFINALS RANK COMPETITOR COUNTRY SCORE TIME 1 AMANDA JURIS UNITED STATES 7 4:25 2 YOERI JOOSTEN NETHERLANDS 7 5:16 3 PANU REINIKAINEN FINLAND 6 7:07 4 PANG-YU LIU TAIWAN 5 5:00 5 BYOUNG-WOO KANG AUSTRALIA 5 5:02 6 MATHIAS BÜHLER SWITZERLAND 5 5:18 7 PATRIK NILSSON SWEDEN 4 6:56 8 MIKOLAJ PANASIK POLAND 4 7:11

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 two 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 eight triangles are placed in each round. The top eight competitors with the most correct answers and the fastest time proceed to the next Semi-Finals round. Then the top four will compete again in the Finals round to determine the next World Cup Tasters Champion.

QUARTERFINALS RANK COMPETITOR COUNTRY SCORE 1 MATHIAS BÜHLER SWITZERLAND 7 2 AMANDA JURIS UNITED STATES 7 3 PANG-YU LIU TAIWAN 6 4 YOERI JOOSTEN NETHERLANDS 6 5 MIKOLAJ PANASIK POLAND 6 6 PANU REINIKAINEN FINLAND 5 7 PATRIK NILSSON SWEDEN 5 7 BYOUNG-WOO KANG AUSTRALIA 5 9 EDIMILSON BATISTA GENERO BRAZIL 4 10 JOSE JOAQUIN ORDONEZ IMB COLOMBIA 4 11 RISA SASAKI JAPAN 4 12 DAEYONG KIM KOREA 4 13 PETER CSERKO HUNGARY 4 14 WU LINGBO CHINA 4 15 SEBASTIEN MAURER FRANCE 3 16 VITO ADI TJANDRASURJA INDONESIA 3 17 JURGEN PIECHACZEK GERMANY 3 ROUND 1 RANK COMPETITOR COUNTRY SCORE TIME 1 EDIMILSON BATISTA GENEROSO BRAZIL 8 3:06 2 AMANDA JURIS UNITED STATES 8 3:14 3 MATHIAS BÜHLER SWITZERLAND 8 5:15 4 JOSE JOAQUIN ORDONEZ IMBAC COLOMBIA 8 5:54 5 PATRIK NILSSON SWEDEN 8 7:04 6 JURGEN PIECHACZEK GERMANY 8 7:06 7 PANU REINIKAINEN FINLAND 8 7:34 8 DAEYONG KIM KOREA 7 4:35 9 SEBASTIEN MAURER FRANCE 7 4:50 10 VITO ADI TJANDRASURJA INDONESIA 7 4:57 11 YOERI JOOSTEN NETHERLANDS 7 5:54 12 WU LINGBO CHINA 7 6:10 13 BYOUNG-WOO KANG AUSTRALIA 7 6:16 14 PANG-YU LIU TAIWAN 7 6:20 15 PETER CSERKO HUNGARY 7 7:11 16 RISA SASAKI JAPAN 7 7:33 16 MIKOLAJ PANASIK POLAND 7 7:33 18 ERIK NIKLAS IVRIG KAISEN NORWAY 7 7:53 19 MICHELE MEZZANA ITALY 6 2:39 20 KLAUS TRIFICH AUSTRIA 6 4:54 20 JENS CRABBE BELGIUM 6 4:54 22 YIK HANG TANG HONG KONG 6 6:08 23 ARNAS URBANAVICIUS LITHUANIA 6 6:29 24 JUAN GABRIEL CESPEDES COSTA RICA 6 7:08 25 JASON GONZALEZ UK 6 7:16 26 MARCOS RAMOS CASCALLAR SPAIN 6 7:21 27 LUIS ENRIQUE RODRIGUEZ MAZ GUATEMALA 5 3:52 28 ZUZANA CERNÁ CZECH REPUBLIC 5 5:29 29 VARVARA STUKALO RUSSIA 5 7:38 30 PAVOL KRAJNAK SLOVAKIA 4 3:49 31 PAPAIOANNOU DIMITRIS GREECE 3 3:00 32 CHARLIE SELF NEW ZEALAND 3 3:27 33 DINESCU-CRACIUN STEFAN ROMANIA 3 3:49

COFFEE CULTURE

WORLD CEZVE IBRIK CHAMPIONSHIP

2014 WORLD CEZVE IBRIK CHAMPIONSHIP

THE 2014 CEZVE/IBRIK CHAMPIONSHIP WAS PRODUCED BY THE SPECIALITY COFFEE ASSOCIATION OF EUROPE AT THEIR WORLD OF COFFEE EVENT IN RIMINI. THE EVENT WELCOMED 11 NATIONAL CHAMPIONS FROM ALL OVER THE WORLD, INCLUDING SEVERAL NEW PARTICIPANTS. ALWAYS A TOP CONTENDER, STAVROS LAMPRINIDIS FROM GREECE WAS SUCCESSFUL IN OBTAINING THE CHAMPION SPOT! A cezve (also known as ibrik) is a pot designed specifically to make a particular style of coffee that is vastly consumed in parts of Eastern Europe, the Middle East and North Africa. The body can be made of metal, brass, copper, or ceramic but it features a distinctive long handle, and a brim that is designed to serve the coffee. This event showcases the Cezve or Ibrik preparation of brewing coffee, set in a competition format that celebrates the cultural tradition. In this championship it is encouraged that the competitors bring their own style/cultural element to their performance to showcase what is one of the oldest forms of preparing coffee.

2014 COMPETITION RANKING RANK COMPETITOR 1 STAVROS LAMPRINIDIS 2 ANNA MRAZOVA 3 MATT TOOGOOD 4 DAVIDE BERTI 5 ECATERINA BEATRICE SZASZ 6 VADYM GRANOVSKIY

COUNTRY GREECE CZECH REPUBLIC DUBAI ITALY ROMANIA UK

SCORE 470 381 380 340.5 338 315.5

BEST PERFORMING NATION GREECE

EACH YEAR, WCE REVIEWS THE FINAL RANKINGS FROM EACH COMPETITION TO DETERMINE THIS YEAR’S BEST PERFORMING NATION. LICENSED NATIONAL BODIES ARE AWARDED POINTS ACCORDING TO A DESCENDING SCALE FROM FIRST PLACE (SIX POINTS) THROUGH SIXTH PLACE (ONE POINT) FOR EVERY FINALIST THAT PLACES IN ONE OF THE SEVEN CHAMPIONSHIPS HELD IN 2015. This year was an especially tight race with only one point between this year’s Best Performing Nation and the two countries tied for second place.

WORLD COFFEE EVENTS IS PLEASED TO PRESENT THE BEST PERFORMING NATION OF 2015: GREECE!

WCE STAFF

GEORGE KOUSTOUMPARDIS, 3RD PLACE, WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP. PHOTO BY MICHAEL CY PARK.

Greece showed an outstanding participation and ranking across four championships, earning them 15 points in total: • • • •

World Brewer’s Cup: Stefanos Domatiotis in 1st Place Cezve/Ibrik Championship: Stavros Lamprinidis in 1st Place World Coffee in Good Spirits Championship: George Koustoumpardis in 3rd Place World Barista Championship: Christos Loukakis in 3rd Place

This is Greece’s second time winning the Best Performing Nation. Congratulations to the Greek National Body and all of this year’s contributing champions!

FOR MORE INFORMATION ABOUT THE GREEK NATIONAL BODY, SCAE HELLAS, PLEASE VISIT: HTTP://WWW.SCAEHELLAS.COM

STAVROS LAMPRINIDIS, 1ST PLACE, CEZVE/IBRIK CHAMPIONSHIP

STEFANOS DOMATIOTIS, 1ST PLACE WORLD BREWER’S CUP

2ND PLACE: TIE – TAIWAN and ITALY

Taiwan and Italy both earned a total of 14 points, Taiwan with 3 finalists (Pang-Yu Liu – 1st WCTC, Yu-Chuan Jacky – 1st WCRC, Ju-Ying “Lulu” Wei – 5th WBrC) and Italy with 4 (Chiara Bergonzi - 2nd WLAC, Davide Bertie – 4th Cezve/Ibrik, Rubens Gardelli – 2nd WBrC, Francesco Corona - 6th WCIGS).

OTHER TOP NATIONS

Rounding out the top 8 nations of 2015 is Australia (12 pts), Russia (8 pts), Turkey (7 pts), Korea (7 pts), and Japan (7 pts).

CHRISTOS LOUKAKIS, 3RD PLACE, WORLD BARISTA CHAMPIONSHIP

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WCE ALL STARS

WCE STAFF WCE ALL STARS MATT PERGER AND JAMES HOFFMANN

2014 WAS A GREAT YEAR FOR THE WCE ALL STARS PROGRAM. AS A CONCEPT THAT ORIGINATED AS A SINGLE-COMPETITION FOCUSED EVENT IN 2013 AT HOST MILANO, THE WCE ALL STARS PROGRAM TRULY EVOLVED INTO A DIVERSE, DYNAMIC, AND GLOBAL PROGRAM THIS YEAR. Although featuring WCE’s competition All-Stars is the common denominator for the program, the All-Stars brand expanded this year into a forum for featuring multiple competitions, encouraging local audience participation, and containing a schedule specifically tailored for each location. Event features consisted of mystery challenges, pop quizzes, judging demonstrations, and AllStar presentations on a variety of topics. The primary objective was audience involvement and participation, and many audience members got to experience sensory judging first-hand, or paired up with an All-Star to answer some trivia questions or learn some latte art techniques! There were three full All Stars programs in 2014: • Shanghai, China (30 March-3 April) • Seoul, Korea (1-4 October) • Dubai, UAE (12-14 November) Additionally, WCE ran a small All-Stars feature at the USBC in 2014. When asked about the All-Stars program, here’s what our All-Star participants had to say about their favorite parts about the program, and also what they learned from their fellow All Stars! “My favorite part about the All Stars experience was seeing people excited about coffee the response from the audience was utterly heartwarming and inspiring. Doing an All Stars

in Korea was definitely interesting to me, as it is such a unique coffee market.” -James Hoffmann, WBC All Stars Korea “My favorite part of the All Stars experience was to watch the challenges of so many top baristas on the same stage.” -Jeffrey Ji, emcee, All Stars China “My favorite part of All Stars was competing in fun competitions against extremely competitive people. I never knew I’d get so competitive about syrups! The audience was so incredibly engaged with every event—Koreans really, really love their coffee.” -Matt Perger, All Stars Korea “My favorite part is that all the All Star baristas were working together for a common purpose.” -Christos Loukakis, All Stars China & UAE “My favorite event was the Mystery Espresso Challenge. The audience was able to see each champion’s approach to create the best espresso. We are pulling shots of a coffee which is not familiar to us, and later we are explaining how we taste it, and we adjust the recipe, so that audiences can compare two approaches. It was a great event to participate in and watch!” -Hidenori Izaki, All Stars UAE “I loved the chance to meet the other All Star baristas and share ideas of the events…The judging section was great and I am sure there is a future for this, as it helps explain the competition to the public and gives valuable advice to potential competitors.” -Gwilym Davies, All Stars UAE

CHRISTOS LOUKAKIS, 3RD PLACE WBC 2014 (GREECE), ALL STARS CHINA & UAE

It was also the type of event where All Stars got to learn from one another. When ask what they learned about their fellow All-Stars, everyone was extremely enthusiastic about the work being done by the other All-Stars.

future program. When asked who he’d like to work with in the future, Matt Perger was quick to note, “I want to hang out with Raul Rodas at an All Stars event. He’s a babe, and the right kind of fun for this stuff.”

“I enjoyed learning about the work the guys at Flight Coffee are doing in Colombia. That’s something I’m going to be following closely in the future.” -James Hoffmann, All Stars Korea “I liked it when Gwilym cleaned up stations and polished up the machines between each program. I think it comes from his daily attitude for work, and I felt his passion and dedication as a barista. I liked it when Stefanos was talking about his way to becoming World Brewers Cup Champion and the importance of the team work. I also liked it when Christos was showing gratitude for sponsors and smiling to people. I still remember all the details and realizations that I had from other participants in All Stars.” -Hidenori Izaki, All Stars UAE

JIN-KYU KIM, KOREAN BARISTA CHAMP AND KYONGHEE SHIN, WCE STAFF

“I found all of them very professional, it was nice to get to know Hidenori. It was lovely to see how much Chris Loukakis has improved at giving a presentation, and I took photos and notes of Stefanos’s talk on his road to becoming a champion to pass on to competitors.” -Gwilym Davies, All Stars UAE “I finally spent some quality time with the Flight Coffee boys, Nick and Matt. They’re the best kind of coffee people - passionate, relaxed and forward thinking.” -Matt Perger, All Stars Korea As for the future of All Stars? WCE is busy developing the product even further for 2015! Keep your eyes peeled for future iterations. And we did have one All-Star submit his own request for a

CHAMPS COMPARING ESPRESSOS FROM THE MYSTERY ESPRESSO CHALLENGE

TAMPER TANTRUM LIVE: ASIA TOUR

JENN RUGOLO, WCE STAFF BRANDON LOPER, KIM ELENA IONESCU, AIDA BATLLE, HIDENORI IZAKI, BRIAN W. JONES, STEPHEN LEIGHTON, AND JAMES HOFFMAN SMILE FOR THE CAMERA AFTER THE FIRST SHOW OF THE TOUR IN BUSAN, SOUTH KOREA.

2014 WAS AN INCREDIBLY EXCITING YEAR FOR WORLD COFFEE EVENT’S PARTNERSHIP WITH TAMPER TANTRUM LIVE, CULMINATING IN A TEN-DAY TOUR WITH EIGHT SPEAKERS IN BUSAN, SHANGHAI, AND TAIPEI OCTOBER 27 – NOVEMBER 4. Hailed as “one of the world’s premier platforms for coffee bickering, brainstorming, and live speaking engagements,” Tamper Tantrum Live has always enjoyed an international viewing audience due to the library of podcasts and recorded talks from past live events, freely available on www. tampertantrum.com. This year’s Tamper Tantrum Live Asia tour allowed co-creators Stephen Leighton and Colin Harmon the opportunity to bring their unique platform directly to an audience outside of Europe. James Hoffmann, standing in for co-host Colin Harmon on the Asia Tour, commented: “Tamper Tantrum was an incredible opportunity to present to, and interact with, some of the most dynamic and interesting of the global coffee communities. It was inspiring not only to see, but to be directly involved in, the passion, interest, and support around specialty coffee that was united at the Tamper Tantrum Live events in Asia.” This year’s Tamper Tantrum Live Asia tour paired an exciting program of incredible and inspiring speakers with the national premieres of “A Film About Coffee” in Busan, Shanghai, and Taipei. Joining Stephen Leighton on our ten-day whirlwind tour were: James Hoffmann, Kim Elena Ionescu, Aida Batlle, Brian W. Jones, Matt Perger, Hidenoir Izaki, and “A Film About Coffee” Director, Brandon Loper. Pairing TTL with “A Film About Coffee” offered additional opportunities to start some of coffee’s trickiest and most engaging conversations, not only with the audience, but between the speakers both

onstage and off. “After my film plays,” remarked Loper, “it stirs something inside of people and there are usually lots of questions. TTL provided a platform to continue the story of the film in person, and provide a very unique screening opportunity with a chance to connect with new audiences. As a speaker, I was able to meet and spend time with some of the industry leaders in coffee today. I felt like I came away from TTL as a smarter coffee consumer, and with more stories that continue to keep me mesmerized by this brown liquid.” Tamper Tantrum has always sought to promote discussion and dialogue within the coffee community, but the nature of the Asia tour—and of keeping our speakers together for 10 days— meant that there was an increased amount of conversation both on-stage and off. “TTL Asia was a fantastic and fascinating opportunity to gain insight into the dynamic coffee drinking cultures of South Korea, China, and Taiwan,” said Kim Elena Ionescu. “In addition to pleasure of getting to know our hosts in each country, I also felt honored to be one of such a great group of speakers on a diverse array of topics - I spend more than ninety percent of my time thinking about green coffee and supply chain sustainability issues, so spending a week dialoging with coffee thought leaders from around the globe was a treat.” Brian W. Jones of D.C.I.L.Y. and Supersonic, agreed: “My favorite thing about Tamper Tantrum… is the opportunity to share ideas that are meant to provoke a discussion rather than be definitive. Those discussions are what lead to breakthroughs in the industry rather than just repeating what has always been done in the past. That is how we will get better as individuals and as an industry.” Hidenori Izaki, 2014 World Barista Champion and first-time Tamper Tantrum speaker, noted that Tamper Tantrum, by offering talks on topics that aren’t just about any on facet of the industry,

STEPHEN LEIGHTON, KIM ELENA IONESCU, JAMES HOFFMANN, BRANDON LOPER, BRIAN W. JONES, AIDA BATTLE, AND MATT PERGER STAND IN FRONT OF THEIR LARGE, 2-DIMENSIONAL COUNTERPARTS BEFORE STARTING THE SHOW IN SHANGHAI.

offers additional opportunities to re-think our views on coffee and our role in the industry: “Tamper Tantrum includes not only coffee talk but also other topics like importance of branding, storytelling, and etc. It provokes us to have a more open-minded attitude for coffee and helps us to realize that we are not only serving coffee, but that we also need to know how can we better expand specialty coffee to other populations who don’t yet care about coffee the way we do.” For co-creator Stephen Leighton, bringing Tamper Tantrum Live to Asia was a dream come

41 We

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true: “Tamper Tantrum Asia has been one of the most amazing experiences I have ever had. The audiences were amazing, the speakers were some of the best we’ve ever had, and to take it on such a wild and crazy tour was very special.” This year also marks the third year of the partnership between Tamper Tantrum Live and World Coffee Events. “Being part of the WCE family has been great for Tamper Tantrum and the library of speakers we are building,” says Steve Leighton, co-founder of Tamper Tantrum. “I look forward to the adventures of 2015.”

THANK YOU WCE VOLUNTEERS 2014!

RIMINI WBC VOLUNTEERS TOLGA DAGLUM, JULIA CASTELLANOS, MARIA JOSE PARRA LUJAN, SIMO ELYOUNSSI AND JONATHAN CHAO

VOLUNTEERS ARE TRULY THE HEROES OF ANY GREAT VENTURE. AND THE 2014 WORLD COFFEE CHAMPIONSHIPS MARKED WCE’S LARGEST VENTURE TO DATE. POWERED BY A RECORD NUMBER OF VOLUNTEERS, THE CHAMPIONSHIPS IN BOTH MELBOURNE AND RIMINI COLLECTIVELY RELIED ON OVER 300 VOLUNTEERS, FOR WHICH WCE WOULD LIKE TO EXPRESS THEIR GRATITUDE.

From timing rounds at the World Cup Tasters stage, to manning WCE’s merchandise booth, to cleaning the espresso machines backstage, to brewing coffee for the general public, to performing routines as calibration baristas, WCE’s volunteers are the unsung heroes of coffee competitions. And when volunteers were asked why they gave their time to World Coffee Events, the answers they provided truly proved the oft-used quote by Elizabeth Andrew: Volunteers do not necessarily have the time; they just have the heart.

AMY BALL, WORLD COFFEE EVENTS

Let’s take a look at what our Melbourne and Rimini volunteers said when asked these questions: WHY DO YOU VOLUNTEER? “I wanted to expand…my coffee career, to see different aspects of this profession. I was lucky to meet so many people like me.” Janis Podins “It’s fun. Also, to get to know people of different cultures which I think is very interesting.” Julia “This was the first time I volunteered, and I did it because it represents a great opportunity to take a closer look at what I love: coffee. And to share experiences with other coffee lovers from all around the world.” Stefany Dávila “...You can actually be part of the show…gain insight into various activities and processes which are

hidden from the public eye.” Martin Hetzel “Volunteering is a great way to build your contacts and network within the event management and hospitality industries, and you get to meet new people and relationships as well.” Jillian Liew “I wanted to meet like minded people and get a better insight of the coffee industry. The trip was awesome and very motivating…I lived in a hostel with about 10-15 different volunteers from all over the world and we made a nice little coffee community…for me, it was not just a 5-day party to meet people and drink coffee but also a short coffee internship. I am happy I volunteered and the experience still drives me to go on and motivate myself to more coffee education. I will continue volunteering next month at the German National Championship.” Max Ramm WHAT’S THE BEST PART ABOUT VOLUNTEERING FOR WCE? “…to make real friends…” Janis Podins “No matter if you are professional or not (and I am not), you are…welcomed as a fellow coffee aficionado.” Martin Hetzel “Working on the best machines and tasting the best coffees from around the world.” Laurent Lefevre “The best part was to see how the champions are working with coffee.” Harry Höniges “All the different activities I worked on.” Julia “New friends, much more experience, seeing mentors, discovering new coffees and roasteries.” Damian Durda “I got to learn new things and had the opportunity to exchange knowledge with people around the world!” Ximena Rubio

“WE OFTEN TAKE FOR GRANTED THE VERY THINGS THAT MOST DESERVE OUR GRATITUDE.” ~ CYNTHIA OZICK “The team and people are so professional, lovely and patient with everything. It was a fantastic thrill being so involved with WCE a bit more intimately… because I was stationed at one place for most of the time. That I was able to get into MICE for free and stay to watch the other events as well was a huge bonus!” Jillian Liew WHAT IS THE VOLUNTEERING?

BIGGEST

CHALLENGE

“Sometimes volunteers are requested for certain positions. And then end up just standing around…in these cases you have to show initiative and request another station or find a spot to help out.” Martin Hetzel

“Just be yourself.” Julia

“To reach the destination on your own!” Laurent Lefevre

“Be open minded, not scared to speak with people, and help with everything. “ Damian Durda

“To get the time and resources to travel. But, on the other hand, if you love what you are doing, you always get things done to be there and have the experience.” Julia

“Expect to work hard, meet nice people. Be professional. Bring something to snack and drink.” Cerianne Bury

“Keep yourself from drinking too many delicious coffees that you can find everywhere.” Stefany Dávila “You have to be flexible.” Marko Luther WHAT ADVICE WOULD YOU GIVE A NEW VOLUNTEER? “Be open minded and willing to help in any way. The experience you get is not possible to buy. So just do it and have fun.” Janis Podins “Don’t hesitate. Everyone must try it once!” Csaba Bóka “The volunteers must be ready to face every situation, from the most binding to the humblest, but always with pride and professionalism.” Fabio Verona “Even if you have a preferred activity, try to volunteer at different stations so you can gain insight into a range of subjects.” Martin Hetzel “Bring your own favorite coffee with you to share it with other volunteers for receiving some tips to make it better.” Laurent Lefevre

“If you like to drink coffee and you like talking to coffee professionals and you want to meet crazy coffee people, you have to volunteer at WCE.” Harry Höniges

SOME OF OUR FANTASTIC TEAM FROM 2014 ALL STARS IN SEOUL!

“Expect to wash loads of dishes, clean contest areas, help out around the convention center, brew coffee/prepare espresso, dispose dozen of liters of spit bucket water and much else. You will be an assistant for everything. On the other hand, people will acknowledge you for helping. Don’t be shy…. people will help you when you have questions. You will meet people from all areas of the business including baristas, green coffee traders, designers, espresso machine technicians, marketing people, coffee journalists, coffee trainers and many more… You will even get job offers sometimes. It is very rewarding to be part of the coffee community.” Max Ramm “I would recommend to have a good level of English and to be passionate.” Ximena Rubio “Just bring your personality, charisma, and a positive attitude…because most of the time the volunteers are the first point of contact at events…so they need to contribute to a great vibe.” Jillian Liew “Be ready to work hard and make new friends. Coffee friends are forever.” Stefany Dávila 2014 Volunteers, thank you for your time and energy. If you’d like to see volunteer pictures from Melbourne or Rimini, check out our Facebook page, Thank You WCE Volunteers (https://www.facebook.com/ WCEvolunteers)

SPOTLIGHT ON: CALIBRATION BARISTAS! AMY BALL, WORLD COFFEE EVENTS

FOR EVERY VOLUNTEER YOU SEE ONSTAGE, THERE ARE SEVERAL VOLUNTEERS BACKSTAGE WHO ARE WASHING DISHES, CLEANING PRACTICE MACHINES, MANNING OUR LIVESTREAM, GIVING COMPETITORS TIME CHECKS, OR DOING ANY NUMBER OF IMPORTANT ACTIVITIES TO KEEP THE COMPETITION RUNNING SMOOTHLY. Some of these activities take place before the show even starts. One of the most important volunteer jobs that happen prior to competition is that of the Calibration Barista, who helps prepare the judges for World Competitions. When WCE judges arrive to an event, they must first calibrate. Calibrate [kal-uh-breyt] (noun): 1. To determine the correct range 2. To plan carefully so as to have precise use Over the course of two days, WCE judges will evaluate performances and calibrate their scoring, to ensure that every WCE competitor will be judged fairly, accurately, and with the same set of criteria. The judges take this job very seriously, and they spend days evaluating routines of calibration baristas, in order to discuss the scoring range, and ensure their scores are fully justified and supported, based on the current rules and regulations. By the time calibration is done, the judges are ready to evaluate the baristas who will compete for the title of World Champion. But first, the judges need to have baristas who can perform full routines for them. These baristas must not be competing in the current year, but must be prepared to do a full-length routine. In fact, calibration baristas will perform their routine anywhere from three to ten times, in a two-day period. It’s fairly intense. So, who are these baristas? And why the heck do they do it? Calibration baristas are a mixture of past competitors, and up-and-coming competitors. The benefit of being a calibration barista is great. The baristas will get an opportunity to perform multiple times for world-level judges. Not only will they gain experience, but they will also get valuable feedback from world-level judges without the pressure of actual competition. We asked two calibration baristas—Pete Licata and Dale Harris—their thoughts on the experience in volunteering to be a calibration barista. When asked why they volunteered, both were enthusiastic. Dale said,“[It’s] a great opportunity to meet new people from places you’ve never been who care

“I CAN NO OTHER ANSWER MAKE, BUT, THANKS, AND THANKS.” ~ WILLIAM SHAKESPEARE about the same thing you do. There is a fantastic feeling in being part of a small team, in an intense situation, helping make something happen. Strong bonds are formed, and good memories. [There are] huge benefits if you want to compete again—world level judges and feedback, learning to ‘bring it’ without your perfectly planned tools and support. [It’s] fun.” Of course, the job of the calibration barista is not easy. In the words of Dale Harris, it was a “huge workload, long hours for a few days” but he advised volunteers to “arrive with the expectation that you’ll be working crazy hard, but that it’ll feel like good work.” WCE agrees: the work of calibration baristas is good work indeed. And it’s critical for maintaining the principles and constructs of our competitions. For a tenured World-Champion barista like Pete Licata, he also thought “seeing and sharing with other baristas and judges was great, and being exposed to how the judges are calibrated ‘behind the curtain’ was really fun too.” Pete recognized that volunteering “is a big commitment of time and energy. Being prepared for calibrating the judges is a vital part of the competition, and giving your all as well as you can is tough.” However, “[I volunteer] to help support the competition and events, of course. I also want other competitors and judges to realize that we should never be too big to volunteer.” Year after year, it is really fantastic to have the support of so many amazing calibration baristas, both tenured and fairly new to competitions. Their work is important and valued. If you are interested in learning more information about being a calibration barista in 2015, or would like to participate as a barista in our Judge Certifications held worldwide, please reach out to Amy Ball (amy@worldcoffeeevents.org).

2014 CALIBRATION BARISTAS:

WCIGS: Nikos Anemos, Shae Macnamara WLAC: Calvin Ko, Ben Morrow WBrC: Davide Cobelli, Matt Perger, Jeremy Zhang WBC: Dale Harris, Pete Licata, Taka Ishitani, Linnea Vannesjo, Irina Sharipova, Giannis Galiatsatos

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World Coffee Events 2015-17

World Barista Championship Qualified Cleaning Product A safe, effective clean every time. For distribution enquiries, please contact us at: EUR +31 655 701 044 AUS 1300 364 440 NZ 0800 772 227 Singapore 800 616 3122 International +61 8 8245 6901 www.cafetto.com enquiry@cafetto.com

INSTRUCTIONAL DESIGN SUBCOMMITTEE PROFILE

SOME OF OUR IDSC MEMBERS

WORLD COFFEE EVENTS (WCE) IS SUPPORTED BY A ROBUST GROUP OF VOLUNTEER COMMITTEE MEMBERS. THESE COMMITTEE MEMBERS COLLABORATE ON, GENERATE, AND REFINE MANY MATERIALS, PROCESSES, AND DOCUMENTS THAT HELP SUPPORT OUR MISSION STATEMENT. WCE’S COMMITTEES ARE CRITICAL TO HELPING DEVELOP AND SHAPE THE ORGANIZATION, AND IN SUPPORTING OUR STRATEGIC INITIATIVES. WCE committee members come from all areas of the specialty coffee community, and are selected for their knowledge, expertise and passion. When asked why she enjoys leading IDSC, the committee co-chair, Emma Markland Webster said it best: I enjoy contributing to “transparency worldwide in the championships, and the ability for baristas and judges to not only understand, but also to improve on their skills. And without a doubt working with the team is quite an honour in itself !” For the 2014 Year In Review, we are going to take a closer look at the Instructional Design SubCommittee, otherwise known as IDSC. This colorful group of individuals lent a great deal to our organization this year. The primary focus of IDSC in 2014 was on development and training. By helping make competitions more transparent and offering some additional tools, training, and support, IDSC really made an impact this year. So, we’d like to share a little bit about their work, and about what makes them tick! First, let’s start with what this group has accomplished!

AMY BALL, WORLD COFFEE EVENTS

IDSC PROJECTS: 2014 World Competitions Educational Program (WCEP) Until now, the only way to learn about the nuts and bolts of world-level competition (and what it takes to be a certified world-level judge) was to gain experience at the National level. That is the case no longer! The WCEP modules TEACH judging protocol, skills, behaviors, and competencies. They are based on current rules and regulations, and focused on helping participants develop their understanding of competitions. Here’s the most exiting part: World Competitions Educational Program is open to ANYONE—new judges, tenured judges, competitors, or anyone interested in understanding competitions—how they are evaluated, and what skills and competencies are required of a WCE certified judge. Not only that, but if you ARE wanting to become a judge, the WCEP counts as one (1) of the two (2) years of National Body judging experience that a person must have in order to be eligible to take WCE’s Judge Certification Test! For information on hosting a WCEP near you, please contact Amy Ball (amy@worldcoffeeevents.org). Judge Certification For the first year, the IDSC took on the challenge of revamping the Judge Certification Tests. The existing tests were evaluated for their accuracy, and effectiveness in correctly assessing the Judge Competencies required for WCE certification.

The tests for 2015 WCE Judge Certification were rewritten, reformatted, and improved, to reflect the current measures for success as a WCE Judge. Additionally, with a collaboration between the Competitions Operations Committee and the Judge Operations Committee, WCE is proud to announce a change in judge tenure! Starting in 2015, judges who successfully pass WCEâ&#x20AC;&#x2122;s Judge Certification will now be certified for three (3) years! For the first time, WCE Judges will be eligible for extending their certification an additional three (3) years without retesting. Judges must simply judge at worlds in their final year of certification, to extend their certification in that competition. This three-year extension without re-testing may only be done once. With continued improvements to the Judge Certification and with the help of the WCEP, encourage more people to consider the path to becoming a WCE certified judge!

worldofcoffee-nordic.com

National Body Workshops This is the project that never ends! IDSC is responsible for writing the judge calibration materials that National Bodies use at their competitions. Keeping the National Body Workshops updated with current content, including the most current rules and regulations, is an ongoing project. WCE Rep Development This year, IDSC took on a new challenge, and stepped in to support the development of WCE Reps. In order for each National Body competition to be sanctioned, their competitions must be supported by an official WCE Rep. These Reps are a group of current WCE certified judges, who have extensive competition experience. On site at National Body Competitions, WCE Reps are responsible for leading the Judge Calibration, and ensuring that the competitions are run according to rules and regulations.

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 Amy Ball: Special Projects Manager Jenn Rugolo: Communications & Marketing Manager Irene Dennehy: Finance Executive 2014 ADVISORY BOARD Drewry Pearson: Treasurer David Veal Ric Rhinehart Peter Giuliano James Shepherd: Chair Carl Sara: Past Chair Dan Streetman Marcus Boni Lina Chiodo Yoshihito Kato (incoming) Mike Yung: Vice Chair Bart Deprez (incoming) Annemarie Tiemes (outgoing) Stephen Morrissey Edgard Bressani (outgoing)

COMMITTEE MEMBERS COMPETITION OPERATIONS COMMITTEE Marcus Boni Mike Yung RULES AND REGULATIONS SUBCOMMITTEE Jessica MacDonald Ben Bicknell Hugo Neuproler Kyonghee Shin Amy Ball (staff liaison) JUDGES OPERATIONS SUB-COMMITTEE Dan Streetman INSTRUCTIONAL DESIGN SUB-COMMITTEE Emma Markland-Webster Jenn Rugolo Scott Conary Carllee Curran Roukiat Delrue Lauro Fioretti Sonja Grant Dale Harris Kyonghee Shin Dan Streetman Annemarie Tiemes Amy Ball (staff liaison) DEVELOPMENT COMMITTEE Peter Giuliano James Shepherd 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/

MEET THE 2015-2017 QUALIFIED SPONSORS

WHAT IS QUALIFIED TESTING? Qualified testing is a process by which machines and products are tested according to competition standards, which are developed and published by WCE. This testing is done by a team of skilled professionals (WCE’s Qualified Testing Committee). The results from testing are collected and then shared directly and confidentially with each manufacturer as a PASS or NOT PASS. HOW FREQUENTLY DOES QUALIFIED TESTING OCCUR? Every 3 years, World Coffee Events invites leading commercial equipment suppliers to participate in Qualified Testing. The next round of QT will take place April-June 2017. WHAT IS A QUALIFIED SPONSOR? Suppliers who have successfully passed the rigor of the qualified testing process are then eligible to submit a proposal for sponsorship. All received offers are reviewed by the WCE Board of Directors. Sponsors are awarded based on their global commitment to specialty coffee, their ability to support WCE’s programs worldwide, and their financial commitment to the events. The 2015-2017 Qualified Sponsors are:

World Barista Championship Nuova Simonelli’s Victoria Arduino Mahlkoenig Cafetto Pentair/Everpure World Brewers Cup BRITA Cafetto World Coffee in Good Spirits CMA Astoria Cafetto World Cup Tasters Championship Technivorm Cafetto BRITA World Latte Art Championship CMA Astoria Cafetto World Coffee Roasting Championship Cafetto

RELIVE THE BEST OF 2014 http://new.livestream.com/wbc2013 http://new.livestream.com/worldcoffee

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