World Coffee Events 2012 Year in Review by World Coffee Events

Table of Contents From the Chair, Sonja Bjรถrk Grant

Experience & Experiment A Conversation with WBC Champion Raul Rodas

Tamper Tantrum Talks its Way Into Vienna

Finding a Taste For Coffee with Champion Cory Andreen

Matt Perger: Brewing A World Title

First Crack: Crafting the World Coffee Roasting Championship

The Coffee Culture of Zoltan Kis

Sweet Espresso! Meet World Latte Art Champion: Viktoriya Kashirceva 25 Akos Orosz: Focusing on Coffee

Best Performing Nation: Greece

Meet the WCE!

From the Chair, Sonja Björk Grant

hen I was asked to take on the role of Chairwoman of the WCE, I knew I had a colorful year ahead of me. The twists and turns of working with a budding organization made the year quite busy, but filled with many happy coffee moments.

In a short time, WCE has grown very fast and it has been an honor for me to work with the board members towards their goals. I also think the WCE’s staff and committee members should get more credit for their work. In that case, I would like to thank them formally for all of their good work. The Staff - Cindy, Julie, Laura, Jamie, Irene and Rouki - thank you! The committee chairs and co-chairs - Ellie, Carl, Michael, Emma, Hugo, Andrew and Stephen – thank you! We have two official working groups around the National Bodies and around the Roasting Challenge, led by Rouki and Trish. Many other good people have also been involved, and I would like to thank everybody for their unselfish contributions towards WCE. In these two years of WCE we have made a huge effort to make the specialty coffee industry walk together in the same direction. Making the gap between the coffee farmer to the consumer smaller is a challenge, but with the championships and events around them, WCE has already had great success. The parent organizations, SCAE and SCAA, are working together and they are walking side by side towards professionalism in specialty coffee through the Championships and other global events. This was the second year where WCE organized all 6 world championships. In Vienna, and with the cooperation of the SCAE show, we had a big success with World Barista Championship, World Brewers Cup, World Cup Tasters and Cezve/Ibrik Championship. Also, in Vienna we introduced a Roasting Challenge, which was a great event, with big potential

for the future. In Seoul, we held the World Coffee in Good Spirits and World Latte Art also with great success. The Judges Certification program was brand new for this year. Judges could be certified for all the championships at the same workshop. This was an ambitious project for WCE, and the staff did a fantastic job of executing these workshops with the help from committees.

“The future of WCE is bright, sweet, smooth and full of body, and I thank you for giving me the opportunity to be the Chairwoman in 2012” When I look back at these 6 World Championships, I feel proud of WCE, and I’m honored to have been a part of it. The ‘Best Performing Nation’ for 2012 is revealed in these pages, and it is really exciting to see who the winner is! Finally, one of the highlights for me this year as chairwoman was our Strategic Planning meeting in Iceland. To host the board in my own city was important for the small speciality coffee industry in Iceland. The meeting was very productive, and the tasks and projects planned for the next few years of WCE are ambitious. We look forward together to 2013 and the third year of WCE planning these championships, taking us to Melbourne, Australia, and Nice, France. With coffee regards,

World Coffee Events - Year in Review | 2012 Edition

@ coffee packing solutions

AURELIA II T3’S WORLD TOUR

Gwilym Davies, James Hoffmann, and Fritz Storm T3 technology ambassadors

uring 2012, the Aurelia II T3, the 2012-2014 World Barista Championship official espresso machine, was on tour around the world together with three special guests: Gwilym Davies, James Hoffmann and Fritz Storm. They shared with the coffee industry (baristas, chains, roasters, journalists, etc.) the T3 technology, and they introduced “the machine built for the barista,” said Fritz Storm (2002 WBC Champion). The three best baristas in the world revealed the T3’s advantages. T3 signifies the 3-dimensional nature of temperature. Its highly evolved system allows the barista to set three different temperature parameters: steam, water infusion and the delivery unit. The possibility to set the temperature “gives us,” said Fritz Storm, during the Aurelia II T3 World Tour, “a unique chance to use very fresh coffee. With a lower temperature you can use fresh roasted coffee and control it at the same time. This gives us a wider window of opportunities to extract a great shot of espresso.” The pressure and temperature stability of the T3 technology means that “in competition the machine is neutral, the T3 does what it is meant to do, leaving the barista to get on with their job,” pointed out Gwilym Davies (2009 WBC Champion). Moreover, the temperature stability “guarantees,” added Fritz Storm, “a consistent brewing temperature, all day long, busy or not. Using 1 or 2 groups does not change anything. The pressure valve solves that issue.” The machine’s electronics do the rest: digital probes for pressure and temperature instantly send information to the control unit, which actively manages each variable through three independent PIDs (for a total of 7 in the 3-group version). The result is precision beyond compare, independently of the workload or the environmental conditions in which the Aurelia II T3 is working. The temperature of the water sup-

ply in each group can be controlled in real time from the LCD display. “Having a machine with such unprecedented consistency is incredibly helpful,” said James Hoffman, 2007 WBC Champion, “because espresso is difficult, and Aurelia II T3 is built with an understanding of the specific challenges we face in delivering excellent coffee time and time again.” The stability along with “the ease of adjusting temperature and pressure, the ergonomic features, reliability, ease of accessing the machine for maintenance and energy saving features make the T3 a good choice in a busy bar. These features make it especially suitable for chains,” Gwilym Davies pointed out. “The ergonomics of the machine are not only excellent, but extremely sympathetic to the tasks of a barista trying to deliver the best coffee possible,” added James Hoffmann. “Aurelia II T3 can be used as a lab machine,” continued Davies. “The stability of the T3 and the ability to individually alter group water temperature quickly makes it useful for testing coffees and creating recipes. Being able to change the group head temperature and boiler temperature separately has opened up a chance for us to experiment with temperature. So far this has showed most promise in making Ristretto.”

World Coffee Events - Year in Review | 2012 Edition

The The WBC WBC is is the the premier premier coffee coffee competition competition platform platform engaging engaging aa worldwide audience, promoting excellence in coffee and worldwide audience, promoting excellence in coffee and advancing advancing the the barista barista profession. profession. This This event event is is aa multi-day multi-day competition competition that that involves involves competitors, competitors, judges judges and and volunteers volunteers from from countries countries around around the the world. world. The The annual annual championship championship is is live-streamed live-streamed to to aa global global audience online. audience online. VIENNA VIENNA 12-15 12-15 June June 2012 2012

Messe Messe Wien, Wien, Vienna, Vienna, Austria Austria Held in conjunction Held in conjunction with with the the SCAE SCAE World World of of Coffee Coffee Competitions/Events: Competitions/Events:

54 54 Countries Countries Represented Represented by by the the feature feature WCE WCE events events 130 130 Total Total Competitors Competitors 61 Total 61 Total Judges Judges 182 182 Total Total Volunteers Volunteers 133 133 Exhibitors Exhibitors 4,500 4,500 On-Site On-Site Audience Audience 60,823 60,823 Livestream Livestream (Internet) (Internet) Audience Audience

“When I started competing I discovered “When I started competing I discovered that that it was an incredible way to learn, it was an incredible way to learn, and to deand to develop my barista skills. The velop my barista skills. The biggest learning biggest learning came after winning in came after winning in 2007 - the following 2007 - the following year really acceleryear really accelerated my understanding ated my understanding and gave me and gave me great perspective on a whole great perspective on a whole industry.” industry.” -James Hoffmann -James Hoffmann 2007 WBC Champion 2007 WBC Champion

Sprudge.com Sprudge.com had had aa moment moment to to sit sit down down and and interview interview Mr. Mr. Raul Raul Rodas, now a certified globe-traveling World Barista Champion. You You can can read read that that interview interview right right here here in in the the next next couple couple of of pages pages in in the the WCE WCE Year Year In In Review Review -- 2012 2012 Edition. Edition.

7World Coffee Events - Year in Review | 2012 Edition

World Coffee Events - Year in Review | 2012 Edition7

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

More information about the World Barista Championship can be found at http://www.worldbaristachampionship.org

RANK 1 2 3 4 5 6

2012 COMPETITOR RANKINGS COMPETITOR COUNTRY Raul Rodas Guatemala Fabrizio Sención Ramírez Mexico Colin Harmon Ireland Miki Suzuki Japan Stefanos Domatiotis Greece Maxwell Colonna-Dashwood United Kingdom (above scores reflect the finals round)

SCORE 695 667 665.5 649.5 627 572

7 8 9 10 11 12

Matija Hrkac Croatia 611.5 Ricardo Azofeifa Costa Rica 600 Coen van Sprang Netherlands 595.5 Philipp Meier Switzerland 589.5 Per Nordell Sweden 566.5 Daniel Mendez El Salvador 565 (above scores reflect the semifinals round)

13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54

Torfi Þór Torfason Denmark Aymon McQuade New Zealand Goran Huber Austria Jordi Mestre Spain Katie Carguilo USA Olga Melik-Karakozova Russia Thomas Schweiger Germany Craig Simon Australia Rasmus Helgebostad Norway Josh Hockin Canada Katarzyna Zyzalo Poland Monkia Palova Slovakia Youn Joo Yu South Korea Attila Molnar Hungary Ryan Tan Singapore Ludovik Loizon France Rafael Godoy Brazil Finnbogi Fannar Kjeld Iceland Chia-Cheng Chien Taiwan Joona Suominen Finland Ever Bernal Echavarria Colombia Adam Neubauer Czech Republic Elisa Molle Italy Mindaugas Ryškus Lithuania Chak Sum Chan Hong Kong Matt Toogood UAE Wissanupong Liwprakon Thailand Natalia Ostapyuk Ukraine Hong Jie China Andrey Veitsman Israel Coman Cristian Romania Wayne Oberholzer South Africa Louis Donck Belgium Rhoda Kamau Kenya Roberts Mbabazi Uganda Merlin Jeba Raj India Chile Carlos Figueroa Salome Corea Nicaragua Daniel Rivera Puerto Rico Refik Emre Tolan Turkey Dailess Nalwamba Zambia Walter Mitre Argentina (above scores reflect round one)

566.5 557 556.5 556.5 556 554 554 553.5 532.5 527 525 522.5 521.5 518 507 502.5 479.5 476 473 471.5 469 466.5 466 459.5 459 443.5 443 429 427.5 427.5 424 419.5 417 401 394 373.5 352.5 351.5 337.5 332 278.5 273.5

World Coffee Events - Year in Review | 2012 Edition

Experience & Experiment A conversation with WBC Champion Raul Rodas

Photo Courtesy of Barista Magazine

Photos by Amanda Wilson

Interview by Sprudge.com

ast summer, more than 50 national champion baristas from all corners of the globe gathered together in Vienna, Austria to compete in the 2012 World Barista Championship, organized and put on by the team at World Coffee Events. The WBC is the crown jewel of international competitive coffee; it’s where careers are made, dreams are achieved, and lives are changed. This year’s winner was Raul Rodas, the four-time national champion of Guatemala. Mr. Rodas has years of competition experience, an intimate relationship with the coffees of Guatemala, and an unmatched dedication to succeeding on coffee’s biggest global stage.

How closely involved were you in the process of bringing this coffee to the WBC - at how many touch points were you involved with this coffee? Raul: Hello Sprudge and WCE readers! The coffee that I used was from Finca La Soledad in the Acatenango region of Guatemala. This coffee was unusual and also an experiment for the producer and myself. I actually almost knew for a fact that I was going to use this coffee even before the final “tastings” - I had tried it in the past and just trusted the coffee and my friend, the producer.

“You have to be sure about your coffee, about what you want to share”

Sprudge.com recently had a chance to sit down with Raul (digitally, of course - Mr. Rodas is a busy guy!) and ask him five questions about his experiences before, during, and after his life-changing win at WBC Vienna.

Sprudge: Hey Raul! Thanks so much for talking to us. Let’s start by talking about the coffee you used to win the 2012 WBC. Why did you select this coffee? How did you find it?

A lot of trust was involved for believing that a very particular processing method could work for this coffee. It was coffee that was meant to be an espresso and have a super sweet cup, and we played for 2 years with adjusting to different circumstances in roasting and brewing. By experiment, for example, this coffee was fermented with no water and then not washed; we just put the coffee to dry on African beds, which gave it an incredible sweetness and cleanliness at the same time. My main focus was it’s

World Coffee Events - Year in Review | 2012 Edition

versatility: the ability to present it’s “cup profile” as almost either a washed or a natural depending on what you chose to enhance. As far as my involvement, I have been involved in processing with them for a few years. I cupped it at various stages, roasted it at different levels, and brewed it at all the stages.. so pretty much involved all along, since the processing to the serving - that’s what made it so exciting! Sprudge: Please talk to us a little bit about your WBC competition training for this year. How much time did you spend training in the run up to the event? What was your practice regimen like? Raul: Actually, training for Vienna was in a way “healthier” than in the past. To explain a bit, for London for example, I was pretty much obsessed. I trained like 20 hours a day, and I was super stressed, which maybe made me forget to enjoy myself in the process. For Vienna, I was simply more “focused”; the actual training was less (maybe 4 -5 hours a day), although I was definitely thinking about competition for more than just those hours in a day. I really knew and enjoyed the coffee I was working with, which meant I could simply focus on the details that you need to have under control before a WBC. For Vienna, I was completely centered on just this experience and experiment and my journey I wanted to share. Sprudge: You’ve worked with some great coaches over the years - tell us a little bit about them!

ally interesting to be in a completely different culture and then find out things in each city that were just completely unique. Each group reacted differently, the water was dramatically different in each city and things like that - a great experience overall. Those are two highlights but obviously I have had many incredible opportunities, met so many people and just learned so much! I will also say, it has been remarkable for me to be able to come back to “origin” (my home), have a more direct access to producers, and show them how important it is to work together! Sprudge: One last question for you, Raul - give one piece of advice to next year’s WBC competitors. What’s the one thing you wish you knew earlier? What lessons did you learn from winning WBC Vienna? Raul: I would say, and this may sound obvious, to be comfortable and content with yourself regardless of your overall ranking in the competition. You have to be sure about your coffee, about what you want to share, about what you did and how you trained and just the overall experience you are trying to convey. In that case, winning sort of becomes secondary. Also, always remember that competition is a place for you to learn about coffee, but also a plae for you to TEACH about coffee. Your coffee itself may not not always be perfect, but delivering a unique experience makes a difference in people’s lives. It makes you a unique barista.

Raul: I have learned and worked with many great coffee friends along the way! I have met great people and learned from a really countless amount of friends. I couldn’t really say I’ve ever really specifically had a “coach” but I am grateful for everyone who taught me anything and supported me along my crazy journey. Sprudge: How has your life changed since winning the WBC? What have been some highlights (say 2) of your last 6 months at the World Barista Champion? Raul: I think most definitely one of the highlights has to be my travels to Russia, where I was part of a project called “The Barista League.” I shared that experience with some amazing friends such as Gwilym Davies and Colin Harmon, and together we were able to just be “geeky” about coffee and learn from each other. Another highlight would be my recent trip to Taiwan. We had an opportunity here to hold workshops in different cities, and it wasn’t just like a “barista workshop”; it was more about tasting coffees, different processing methods, and espresso techniques as well as coffee selection for the WBC event. It was a kind of crash course on how to work with someone towards competition. It was re-

World Coffee Events - Year in Review | 2012 Edition

Tamper Tantrum

talks its way into Vienna + G C o ff e e

o a pb o S + y r e e ke

antrum mper T a T d e t n crea inLeig hto nd bra e a v g e t n S i r e and ir bick d ience Har mon for the the au o m t r Co lin t o i f a plat ro ug ht o duce vents b E e e f to intr f na. “ Co World ee Vien f . f g o n C i f s tor m orld o SCAE W 2 1 0 2 at the

Co-Creator Colin Harmon writes about how the event went down in Austria.

hen we [Steve Leighton & Colin Harmon] got the go ahead to run Tamper Tantrum in Vienna, we were excited and nervous. One of our first concerns was finding speakers that would attract an audience. In truth, it actually turned out to be the easiest part of the process, since most of the people we put down on our wishlist were coming to Vienna anyway and were more than happy to help us out. We soon pulled together a pretty impressive list in the form of Federico Bolanos, Tim Wendelboe, Chris Baca, David Nigel Flynn, Michael Phillips, Matt Perger, Anthony Benda, Federico Pacas, Trish Rothgeb, Geoff Watts and Seife Tuuloskorpi. To say we were excited would be an understatement! Myself, Steve and Jenn Rugolo then set about storyboarding the whole event so it would run as smoothly as possible. We were not only charged with running the live event, but we also decided to stream it online too…a bit of added pressure. A few weeks after we started organizing, I managed to win the Irish Barista Championships which presented us with the slight inconvenience of my competing and presenting Tamper Tantrum at the same time. At this stage we decided to rope Tim Varney in to help us out since he had done a bit of presenting at the aeropress championships, knew his coffee, and was a pretty good laugh too. Perfect for Tamper Tantrum! The highlight for me was definitely arriving back at the TT stage after WBC practice time to see the crowds sit in the aisles and on the floor watching Tim Wendelboe speak. There was debate, discussion, laughing, and a really wonderful atmosphere that had somehow just replicated everything we had achieved at the previous TT events in Dublin.

The talks came from a wide variety of people, of all different coffee backgrounds, really provoking a lot of discussion. We wanted people to disagree with each other, and they didn’t disappoint us. Steve and myself have always talked about the danger of consensus in our industry and how we can’t all simply adopt the same truths without questioning them. One of the most interesting parts of the week was when Steve and Gwilym Davies were joined on stage by David Veal, Executive Director of SCAE, for an open and frank discussion on real reform in the European coffee body. There has been an ongoing debate about whether the SCAE should participate on twitter and a few coffee blogs, but having a live debate in front of a live audience was really amazing. I’m sure it also had something to do with Gwilym’s recent decision to become an SCAE member.

“Overall, Tamper Tantrum was a huge success for us”

Overall, Tamper Tantrum was a huge success for us, and although there were a few mistakes along the way, we enjoyed every minute of it. Steve and Jenn deserve most of the credit for making it happen as do WCE, Nuova Simonelli and Curtis who helped back the event. We’ve got some really great plans for Tamper Tantrum in the future, and I know we’ll always remember Vienna fondly as our first overseas event.

More information and video footage from Tamper Tantrum can be found at http://www.tampertantrum.com

World Coffee Events - Year in Review | 2012 Edition

The new dimension of espresso quality

www.nuovasimonelli.com

World Coffee Events - Year in Review | 2012 Edition

World Cup Tasters Championship (WCTC) awards the professional coffee cupper who demonstrates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees. This event is a multi-day competition that involves competitors and volunteers from countries around the world. The annual championship is live-streamed to a global audience online. Event Structure Coffees of the world have many distinct taste characteristics and in this competition format the objective is for the cupper to discriminate between the different coffees. Three cups are placed in a triangle, with 2 cups being identical coffees and one cup being a different coffee. Using skills of smell, taste, attention and experience, the cupper will identify the odd cup in the triangle as quickly as they can. A total of 8 triangles are placed in each round. The top 8 competitors with the most correct answers and the fastest time proceed to the next Semi-Finals round. Then the top 4 will compete again in the Finals round to determine the next World Cup Tasters Champion. RANK 1 2 3 4

2012 COMPETITOR RANKINGS COMPETITOR COUNTRY # CORRECT Cory Andreen Germany 8 Tassos Moschopoulous Greece 7 Kim Ossenblok Spain 5 Georg Branny Austria 4 (above data reflect the finals round)

TIME 3:35 3:30 6:35 7:50

5 6 7 8

Donovan McLagan South Africa 5 Jose Francisco Castro Tenorio Costa Rica 5 Christophe Rubino France 4 Luis Gerardo Guatemala 3 (above data reflect the semi-finals round)

4:03 7:25 6:07 5:36

9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35

Kalle Freese Finland Cinzia Linardi Italy Jan Komarek Czech Republic Lajos Horvath Hungary Marius Nica Romania Averil Cooper New Zealand Al Higgins Ireland Juan Carlos De la Torre Coutiño Mexico Ching-Ming Chang Taiwan Häkon Kinn Norway Mikolaj Panasic Poland Frederick Lullfitz Australia Wellington Pereira Brazil Melody Lu Canada Jónína Tryggvadóttir Iceland Stephen Bauer United States Soo Hyun Park South Korea Junji Oshima Japan Lynsey Harley United Kingdom Pieter Claes Belgium Christina Jorme Sweden Rasmus Elm Denmark Iegor Polianskyi Ukraine Lex Wenneker The Netherlands Monika Conrad Switzerland Coşkun Muştu Turkey Olga Rodionova Russia (above data reflect round one)

6:51 7:22 7:23 7:28 7:41 2:54 3:37 3:48 5:17 5:19 5:33 5:57 6:04 7:48 7:51 3:39 4:38 5:22 6:47 7:05 7:20 7:46 7:50 5:49 6:49 7:29 6:33

7 7 7 7 7 6 6 6 6 6 6 6 6 6 6 5 5 5 5 5 5 5 5 4 3 3 6 (DQ)

The World Cup Tasters Championship features 24 unique coffees from specialty coffee producers around the world.

Producer Viewpoint:

HENRY HUECK

NICARAGUA Las Marias, La Virgen, San Martin, and San Francisco Estates These events offer the chance to meet people, tell them a little about our products, and how we can deliver them. This is a base to establish those needed relationships that will secure the supply of coffee between a producer, like us, and a roaster who loves our coffees and engages together with us in our projects. This makes it easier to ensure a sustainable relationship. There are more advantages to the show, but for producers the most important aspect is the relationships that can be made and the knowledge that can be acquired about the supply chain. Favorite thing about coffee: EVERYTHING, but mostly the people, working with the people at all levels from seed to cup. The people in the coffee industry are the most passionate people. And, we have a lot of passion for what we do. The other thing would be the NATURALEZA. We love nature, to be surrounded by mountains and birds and to know we are preserving the rainforest and the world’s water supply gives us a sense of accomplishment. Finally, it is the presence of God. Everything we do and see at the farms makes us very close to the creator!!!

More information about the World Cup Tasters Championship can be found at http://www.worldcuptasters.org

World Coffee Events - Year in Review | 2012 Edition

FINDING A TASTE FOR COFFEE with Champion

Cory Andreen

Cory Andreen is the 2012 World Cup Tasters Champion, successfully emerging from an initial competitor pool of 35 national champions. Representing Germany in Vienna, Cory currently works at Cafe CK in Berlin, Germany.

y beginnings in coffee start in Washington DC. I was working on and off for a restaurant (doing everything but making coffee) that had a rather comprehensive coffee program. They were supplied by Counter Culture Coffee who had just opened a training center down the road, and someone told me they offered free coffee tastings every Friday. This sounded incredibly strange to me, so I went to check out one of these “cuppings” and was hooked. I never imagined that coffee could be so flavorful and so varied in its flavors. My interest in coffee started at that moment and gradually changed from a hobby to professional obsession. As much as I enjoy the theater of the barista competition, I felt that focusing on cupping would have more of a direct affect on customer experience. I think the best barista is someone who finds amazing coffees that have been artfully roasted and then stays out of their way. Finding these coffees is much harder than brewing them well. So I suppose I chose Cup

Tasting to become a better barista. I have not had a chance to visit a coffee origin yet, but my first destination would be Ethiopia. It fascinates me as the origin of both coffee and human beings. I’m particularly interested in the potentially thousands of undocumented heirloom varietals that can be found still growing in the wild of the highland forests. Coming from DC, which boasts the largest population of Ethiopians outside of the country itself, I have also developed a strong affection for its cuisine and culture I am most concerned with environmental issues for coffee growers. It would be great if 50 years from now climate change had been reversed, allowing coffee to continue flourishing. By this point consumers would have been made aware of the true cost of the beverage they drink and how many peoples’ livelihoods depend upon it. These coffee drinkers, paying double, triple, quadruple as much as one does today will be provided with a much better, more consistent product and farmers’ incomes will approach those of vintners. Also, grinders will produce no fines and coffee will seldom be roasted to the point where oil appears on the surface and under no circumstances beyond.

I’m not sure I would have ever made it so far down the rabbit hole of coffee. When asked what I think the most important thing to master as a coffee professional I would respond, “Taste everything.” The coffee industry is full of superstitions and misinformation. Tasting everything constantly, no matter where you anticipate it will fall on the flavor spectrum, is the only way to progress as an individual and as an industry. Many farmers are improving quality by shunning what for them was conventional wisdom and many others down the coffee chain, especially operators of espresso machines, would do well to follow their example. Taste everything and learn from what you taste.

The biggest influence on my coffee career thus far would be my partner in CK Cafe, Kerstin Winkelbauer. Without her support and encouragement

World Coffee Events - Year in Review | 2012 Edition

The World Brewers Cup competition highlights the craft of filter coffee brewing by hand, promoting manual coffee brewing and service excellence. 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 3 or 4 days with competitors that come from sanctioned national competitions around the world. 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 â&#x20AC;&#x201C; 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.

RANK 1 2 3 4 5 6

COMPETITOR COUNTRY Matt Perger Australia Andy Sprenger United States Christos Loukakis Greece Anthony Benda Canada James Bailey United Kingdom Robert Gruber Austria (above scores reflect the finals round)

SCORE 83.75 83.21 81.96 78.63 78.45 78.21

7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23

Eskil Ingvarsson Sweden Vlad Buda Romania Carolina Franco de Souza Brazil Torfi Torfason Denmark Dave Regan Ireland Tore Overleir Norway Jakub Hartl Czech Republic Jan-Fredrik Winter Iceland Marcin Wojciak Poland Olga Melik-Karakozova Russia Armin Machhorndl Germany Frans Taapken Netherlands Sangeun Woo South Korea Miklos Gal Hungary Chung-Leng Tran France Niki Leskinen Finland Turgay Yildizli Turkey (above scores reflect round one)

150.02 149.30 148.43 147.42 145.49 144.43 144.12 143.99 143.69 143.54 142.65 142.64 141.63 139.11 138.95 137.08 136.98

More information about the World Brewers Cup can be found at http://www.worldbrewerscup.org

World Coffee Events - Year in Review | 2012 Edition

Brewing A

WORLD TITLE By Sarah Baker, BeanScene Magazine

Photo by: Nico Alary

large mounted brass brewer takes pride of place

on the front counter at St Ali Roasters in South Melbourne. “It was full of champagne on arrival,” says Australia’s Matt Perger, the 2012 World Brewers Cup Champion. “It’s a nice trophy, and it’s functional too,” he says, describing the magnetically attached brewer. At 22 years of age, Matt says this latest win at the World Brewers Championships in Vienna is the pinnacle of his coffee career to date. “This is certainly it,” says Matt, who previously placed third at the 2011 World Barista Championship. Matt went into the World Brewers Cup with a completely different routine to the one he presented at the Australasian Specialty Coffee Association Brewers Cup Championship in Melbourne – using a new coffee, new recipe and new method.

While Australian competitors regularly perform well at the international level, World Brewers Cup Champion Matt Perger was the first to take a top title since 2008. He’s looking forward to seeing the World Barista Championship in his home turf in Melbourne in 2013. He made three pour overs for the judges using a Hario V60 and coffee that St Ali Head Roaster Joe Tynan “nailed” after one roasting attempt. Matt talked to the judges about the varying range of particle sizes that often makes coffee extractions inaccurate. “I talked about how I removed the smaller particles in the coffee, which left me with a very consistent size that allowed me to extract the coffee a lot further than normal,” Matt says. He then finished his performance by tasting his coffee with the judges. “I went off stage and felt pretty confident with my performance,” Matt says. “I stole some of the coffee to taste off stage, and it eased my nerves a bit.” However, the nerves didn’t stop there as Matt was announced the winner of the World Brewers Cup in front of a buzzing crowd of supporters with a score of 83 out of 100. “I was pretty surprised. I didn’t think I’d do that well,” Matt says. “The aim usually is just to get into the top six, but it’s pretty nice to take [the title] home.”

World Coffee Events - Year in Review | 2012 Edition

Now a veteran in the competition scene, Matt says besides the prestige and excitement of competing on the world stage, the best part of world events is the networking. “I’ve fallen in love with Americans and Canadians,” he admits. “The more and more times I go over to these events, the more friends I get.” Matt says he immediately formed a friendship with Canadian Brewers Cup Champion Anthony Benda. “I teamed up with Anthony for the whole week, we had each other’s back – he used my grinder and I used his stuff. We were aiming for first and second place or tied first, but that wasn’t to be,” he says. Matt attributes his entry into the world of coffee thanks to an “awful” part-time café job during high school. “I always wondered why the coffee was so bad, but I drank it Photo by: Rick Forrestal Photography anyway,” he recalls. “I guess I was intrigued of how to make [the coffee] better and back then coffee was an easy avenue to get involved in.”

Photo by: Sarah Baker, BeanScene Magazine

competition, you train for up to seven months, rock up on stage and the machine can be different from what you expect.” After three and a half years with coffee as his career focus, Matt says the reason he’s absorbed in the coffee world, is because coffee is still in its infancy. “We haven’t mastered it yet,” Matt says. “I continually put more effort into it and it continually gets better. The harder you work the better the results will be and because no one has really figured it out before, we’re always treading new ground and it’s exciting.” For all the latest updates on the Australasian coffee scene visit www.beanscenemag.com.au

Matt says he started talking to industry experts for direction and was dared by a friend do compete in a barista competition. “I failed miserably at my first NSW barista competition,” Matt says. But failure wasn’t in the cards for Matt very long. He gained work at The Source Espresso Bar in 2009, took a gap year after school to travel to Europe and was so strongly influenced by Scandinavian coffee that he decided coffee was the career path for him. Matt’s resume includes placements at Market Lane Coffee, Axil Coffee Roasters, and most recently St Ali Roasters where he is in charge of coffee development, education, and barista training.

+ ECOBOILER INTELLIGENCE

Following his international win, Matt headed off again in August to compete at the Nordic Barista Cup in Copenhagen, then to Burundi for the 2012 Cup of Excellence. Matt says he’s already decided he won’t be back to defend his 2012 World Brewers Cup title. Instead he’s setting his sights firmly on the 2013 Barista Competition. The competition will be especially meaningful, as it will be held on his home turf at the Melbourne International Coffee Expo (MICE) from 23 to 26 May 2013. MICE will play host to both the World Brewers Cup and World Barista Championships, as the largest dedicated-coffee event to ever take place on Australian soil.

= ECOSMART

“It would be nice to win in front of a home crowd if I get to that stage,” Matt says. “I do prefer Brewers Cup however, it’s a lot better for nerves because you’re in complete control and you’re familiar with everything. In the barista

MARCO.IE email sales@marco.ie or call +353 (0)1 295 2674

World Coffee Events - Year in Review | 2012 Edition pouring perfection

T FANTASY SWEE L

THE OFFICIA

BARISTA PARTY!

IAL SWEETE F I C M A K I N E W Z E A L A NN E R D O FH U H T A • •

27-29 April 2012

World Coffee Events - Year in Review | 2012 Edition

First Crack: Crafting the World Coffee Roasting Championship Q&A with Filip Åkerblom & Trish Rothgeb Debuting at the World of Coffee in Vienna, the Coffee Roasting Challenge invited 8 participants to display the art of roasting coffee in a competitive format. Trish and Filip nurtured the coffee roasting competition from idea to reality. What were some of the biggest challenges to creating a competition from scratch? Trish: I think the biggest challenge was to get some people to understand the vision of a roasting competition, and we’re still working on that. Luckily, there are enough enthusiastic people out there who are happy to be cheerleaders for it. If it has to prove itself over time for others, that’s okay, too. Filip: To get a global perspective and create an interesting format based on education & skill levels. Also to find a level that will make the competition challenging for a broad group of roasters worldwide. It’s important to create a competition that will involve everyone who would like to be part of it and to highlight a profession with international standards. What did you enjoy the most about the creative process? Trish: The most fun was brainstorming the rules of play. We thought about what we wished a good roaster would know, which skills they need to show and their competency. And then, we tried to make it challenging. We wanted this [competition] to focus as much on real roasting skill as possible. A truly confident roaster will win this thing every time. Filip: Meeting up with colleagues and discussing the expectation from the specialty industry. It’s really an amazing experience when you agree on what’s important for the industry. Especially when the interest of learning about developing flavor in coffee is growing all the way from the barista level. Who did you rely on to help make it happen? Trish: The brass at WCE were my rocks! Cindy Ludviksen cannot be thanked enough. Laura Lee was always so happy to help. Sonja Grant was just a positive spirit all along. And, Ellie Matuszak held my feet to the fire. I felt like we had a lot of support from those ladies! The sponsors were amazing to us. Thanks to Café Imports, Giesen, Probat, Cropster, Loring, and Urnex. I get choked up just thinking about the sponsors! Last but not least, Filip Åkerblom was my partner in this from the start. He has more fire in his belly than anyone about roasting. At the event in Vienna, he went above and beyond. If [the event] looked good to anyone, it was because of Filip.

Did the event in Vienna reflect what you had envisioned? What would you change, if anything? Trish: It worked out way better than I had hoped. I only wish we had more roasters come to see it! Filip: The Vienna show was a great dry run for a format of these proportions. The design and size of the event was great - also the spirit from the competitors. As with all new organizations many things can be improved. The installation was a critical part of the competition, and it needs to be more formal and structured ahead of time. The judging and scoring needs to be more focused on production roasting rather than the sensorial quality level. And, in my opinion, this event would do well integrated into other roasting programs, such as a roasting village with cupping, brew bars, and/or seminars for roasters. What do you envision for the future of the Roasting Championship? Trish: True confessions: I don’t really think too much about the champions that will be generated, (sorry competitors). My overarching goal is to make this a beacon of a sort. The WBC created better baristas worldwide. The positive impact to the industry cannot be adequately measured. I want all roasters to get the information and education they need and want, in the way WBC helped baristas get what they needed. Now, I just love the idea of releasing it into the world to see how it survives! Filip: A world championship for coffee roasters has the potential of developing a global community for roasters that doesn’t exist today. I hope the competition will contribute to bringing recognition to a sometimes forgotten profession and skills to a broader group of interested coffee people.

Filip: A common interest of all parties who would like this competition to happen. Also, my instincts from a professional point of view of what could really be a challenge for a Roast Master. More information about the World Coffee Roasting Championship can be found at http://www.worldcoffeeroasting.org

World Coffee Events - Year in Review | 2012 Edition

PROBATONE SERIES II – THE NEW GENERATION. ASK FOR MORE INFORMATION NOW! PROBAT-WERKE VON GIMBORN MASCHINENFABRIK GMBH 46446 EMMERICH AM RHEIN, GERMANY Phone +49 2822 912-550 shop@probat.com www.probat-shoproaster.com www.facebook.com/probatone

This event showcases the Cezve or Ibrik preparation of brewing coffee, set in a competition format that celebrates the cultural tradition. The competition evokes a special ambience with respect to the history or cultures in Eastern Europe or Middle East that consume this style of coffee.

The

Coffee Culture of

Zoltan Kis

RANK 1 2 3 4

2012 COMPETITOR RANKINGS COMPETITOR COUNTRY SCORE Zoltan Kis Hungary 385 Stavros Lamprinidis Greece 381 Havva Kaba United Kingdom 363.5 Ever Bernal Echavarria Colombia 356.5 (above scores reflect the finals round)

5 Carlos Abdo Norway 6 Jin Koo Kim South Korea 7 Turgay Yildizli Turkey 8 Michał Siwak Poland 9 Laura Badita Lezis Romania 10 Dina Khakimova Russia

390 362 347.5 301.5 DQ (344.5) DQ (279)

NOTE: A competitor is disqualified (“DQ”) after their performance time exceeds 1 minute over total performance time allowed.

A home barista from Hungary, Zoltan Kis is the 2012 Cezve/Ibrik Champion. He was also the 2nd-place finisher at the 2011 CIC.

Q: Out of the selection of coffee competitions, why did you choose to compete in Cezve/Ibrik? A: I didn’t know anything about Ibrik coffee, so I started to get deeper and deeper into its culture. Then, I realized that Cezve/Ibrik did not really belong to the specialty coffee culture at that time. I mean it had (and still has) the most potential for improving its quality (the quality of the coffee, the quality of a competition performance and so on). The traditional preparation method results in a massively over-extracted cup, which I wanted to avoid. So I decided to show the judges how different the Ibrik coffee can be. I started by using coarsely ground, light roasted Kenyan beans from Coffee Collective, cared about the brewing temperatures, water quality, and shortened the brewing times. The judges liked the result, so I finished the 2nd place in 2011 and the 1st place this year with Aida Batlle’ Kilimanjaro which I roasted myself.

Q: Where would you like to see the tradition of Cezve/Ibrik go in the coffee world? A: I think Cezve/Ibrik has its place in specialty coffee, but the whole tradition cannot be followed in its entirety. In order to prepare the right extracted coffee the whole process needs to be reviewed, which won’t happen in the consuming countries. But, it can be changed on the competition stages, where we don’t have to deal with the traditions and can show our own approach. Q: Everyone has a lightbulb moment when they realize their love/interest in coffee. What was yours? A: It happened after the first time I entered into Sensory Lab in Melbourne during a business trip. I instantly felt that something was different here compared to what I used to know about coffee. After having a cup of Kenyan syphon coffee, I was shocked. I had never drunk something similar before. It was clean, bright, free of bitterness, but full of fruitiness. [It was] totally the opposite of the Italian espressos I used to drink. That was the moment I decided I wanted to get closer to that coffee culture which was unknown to me at that time. Q: Where did your coffee journey start? A: As an amateur home barista I used to drink espressos using dark roasted, oily IItalian blends. Then, I started to cup light roasted single origins and became interested in the flavor of different varietals and processes. Now 99 out of 100 coffees I prepare are some kind of filter coffees, mainly pour-overs.

Q: What is your favorite thing about working in coffee? A: You can never reach perfection. Each new day offers you something to learn. Coffee is so complex that it’s almost impossible to lose interest in it. Q: What are your coffee dreams? A: One of my dreams already came true. I won the Ibrik Championship! The next one is to set up and operate the most successful micro-roastery in Hungary. Craft roasting is currently in its infancy in Hungary. There are some local roasteries, but they usually lack great quality green coffee or the skills needed. Some of my friends and I are about to change this. Q: If you had one piece of advice for the barista champions coming up behind you, what would it be? A: Experiment as much as you can and always be a skeptic to a certain point with the opinions and suggestions of other baristas. What works for someone may not work for you.

More information about the Cezve/Ibrik Championship can be found at http://www.ibrikchampionship.org

World Coffee Events - Year in Review | 2012 Edition

Dalla Corte S.r.l. • Via Zambeletti 10 - 20021 • Baranzate (Milano) • Tel. 02 454 864 43 • email info@dallacorte.com

dc campus – live / learn / share A big success in participation and a keen interest for these two days of study and practice organized in Milan (Italy) by Dalla Corte for the finalists of World Latte Art and World Coffee in Good Spirits. Live, learn, share: this is the spirit with which ten Champions of Latte Art and Coffee in Good Spirits, met on September 14th and 15th in Milan (Italy), for two days of study and practice, with a view to the final competitions scheduled between the 1st and the 4th of November in Seoul – South Korea. Inside the old Dalla Corte facility, three positions were set up, identical to those of the final championship, with the Dalla Corte espresso machine dc pro and the Mahlkönig grinder on demand K30 Vario.

Details The LA 2012 national champions Anaïs Rebella (France), Chiara Bergonzi (Italy), Esther Maasdam (The Netherlands), Viktoriya Kashirtseva (Russia), François Knopes (Belgium), Miguel Lamora (Spain) and CIGS 2012 national Champions Francesco Corona (Italy), Ronny Billemon (Belgium), Stavros Lamprinidis (Greece), Floriana Vlaicu (Romania) participated to the Campus. Everyone took an eye on the 2011 World Latte Art Champion, the Greek Christos Loukakis. The day started when Sonja Björk Grant, head judge and Scae trainer, illustrated the competitions rules.

Then, it was time for practice. In the afternoon Bruno - founder of the Dalla Corte company with his son Paolo -

has been done, happy with one’s own creativeness”. Once stage lights were turned off, a certainty remained: dc campus represents an important opportunity for growth at an international level; it is a meeting to be repeated. dc campus was organized by Dalla Corte together with Mahlkönig, Urnex, Alpro, Monin, and with the cooperation of Grand Marnier, Durobor Group, d’Ancàp, Centrale del Latte di Brescia and illy.

made his appearance and observed champions at work with evident satisfaction, wishing them to continue their professional career keeping quality in mind. Finally, a moment was devoted to Grand Marnier with his ambassador Serge Sevaux. Saturday morning, September 15th, was again dedicated to practice and, in the afternoon, there was a simulation of the last round of the competition. So much work had to be followed by a playful moment, based on coffee again, but with a new ingredient, soy milk. The finalists, with the present baristas and Sonja Grant - always helpful and enthusiastic - competed using the Alpro milk “For Professionals”, excellent both for the realization of decorations and from the point of view of taste. As a conclusion, head judge and Scae trainer Sonja demonstrated to be very satisfied with dc campus and optimistic regarding the future of WCE and its competitions. A suggestion for finalists? “First of all, to be happy with their own test. Judges immediately understand if the barista is not happy with his Latte Art creation or with the cocktail he just prepared. It is necessary to show oneself as being proud of what

The World Latte Art Championship highlights artistic expression in a competition platform that challenges the barista in an on-demand performance. Classic milk and espresso drinks are topped with designs of the barista’s creation, with emphasis on taste, replication and creativity. Event Structure The competition takes place over 2 or 3 days and is organized into a two-part preliminary round and a finals round. One competitor from each country competes in the preliminary round. 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 free-pour lattes, and two identical designer patterned lattes. The top-scoring competitor in the final round is declared the World Latte Art Champion. Baristas are judged based on visual attributes, creativity, identical patterns in the pairs, contrast in patterns, and overall performance.

RANK 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 DQ

2012 COMPETITOR RANKINGS COUNTRY COMPETITOR Russia Viktoriya Kashirceva Brazil Graciele Rodrigues Germany Luzia Taschler Poland Leszek Jedrasik Lithuania Seivijus Matiejunas Korea Ban-Suk Lee (above scores reflect the finals round) Italy Chiara Bergonzi Spain Miguel Lamora New Zealand Xun “Gerry” Zhang Japan Naoko Osawa Mexico Gerardo Mendoza Escalante Australia Scott Luengen Singapore Terence Tan Netherlands Esther Maasdam Ukraine Ruslan Karelashvili Greece Tania Kanstatsinava Belgium Francois Knopes France Anaïs Rebella Puerto Rico Jesus Gomez Sweden Emil Eriksson Austria Georg Branny Colombia Diego Fernando Campus Guzman Ireland Ruslan Mocharskyy Turkey Ozkan Yetik Romania Nica Marius Hungary Edit Juhász UK Liina Nutman Finland Joona Suominen Slovakia Lukáš Podbehlý Denmark Maria Lynge Switzerland Micha Schranz Norway Kari Janne Andersen (above scores reflect round one)

SCORE 392.0 389.5 371.5 370.0 368.5 353.0 429 (188.5*) 424.5 414 404 399.5 383.5 381.5 380.5 379 378.5 364.5 363.5 363 361.5 347.5 346.5 345 344 336 324.5 308 296 272.5 271.5 269 DQ

* Tie Score, Visual points totaled to determine who advanced. NOTE: Any competitor whose peformance period exceeds 8 minutes in the preliminary stage round and 10 minutes in the final round will be disqualified.

More information about the World Latte Art Championship can be found at http://www.worldlatteart.org

World Coffee Events - Year in Review | 2012 Edition

Sweet Espresso! Meet World Latte Art Champion: Viktoriya Kashirceva Viktoriya Kashirceva is the 2012 World Latte Art Champion. She currently works for Bulka Coffee and Bakery in Moscow, Russia.

started working as a barista, the first couple of months, I couldn’t even imagine what sweet espresso tasted like. I felt a pleasant sour-ish taste, pungent bitterness, but no sweetness… Once while I was working, Tatiana Elizarova, one of our chief baristas, came and asked for an espresso. She tasted it and recommended to reduce the grinding a little. I did what she said and decided to taste it first…I was shocked! SWEET ESPRESSO! I am drinking sweet espresso with no sugar in it! It was then I realized that nothing will make me give up coffee. I fell in love with it. I chose Latte Art because I have always been interested in drawing. Besides, I’m pretty good at controlling milk. I feel it. But when I participated in the 2011 Russian Latte Art Championship for the first time, I took third place. I got a bit upset. But even then, I knew for sure the next year I would be prepared, despite the serious competition. I set the goal, and hurray! I came, stunned everyone with my own drawing, and won the Russian Championship…then the world cup! To me, greatest thing about working in coffee is EVERYTHING! It is great to roast coffee, great to make espresso, great to whisk milk for cappuccino, very cool

to try different types of coffee, brew it in different ways, seek different notes of berries, caramel, and many others, and when you have found it – you enjoy the taste. Next on my list, is that I want to participate in the WBC, and to win. It is the goal I want to reach more and more every day. Though I have too little of experience. However, I know one day I will make that goal! And afterwards, I will open a coffee shop, and I will roast coffee, preparing it for my guests ... But, for now this is just a dream. My recommendations to all baristas who want to win, is to set a goal, and not just to come up with a dream. You can dream till the end of your life, but that’s why you should set a goal and do your best to achieve it. It is also necessary to really love what you are doing and train every day. I learned this from, Sergey Stepanchuk. He not only taught me the basic skills, but also constantly opened something new for me. He helped me with the championships and encouraged me not to give up, when I couldn’t deal with something. Moreover, thanks to him, I became a real fighter. Now nothing can stop me on my way to my goals.

World Coffee Events - Year in Review | 2012 Edition

The World Coffee in Good Spirits Championship promotes innovative beverage recipes that showcase coffee and spirits in a competition format. From the traditional Irish Coffee to unique cocktail combinations, this competition highlights the barista’s skills to perfectly combine coffee and alcohol. Event Structure This competition takes place over 2 or 3 days and consists of a preliminary round and a finals round. One competitor from each country competes in the preliminary round. 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

KOREA 1-4 November 2012 KINTEX Exhibition Center, Seoul, Korea. Held in Conjunction with the Cafe & Bakery Fair. Competitions/Events:

33 Countries Represented by the feature WCE events 49 Total Competitors 22 Total Judges 108 Total Volunteers

RANK 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

2012 COMPETITOR RANKINGS COUNTRY COMPETITOR HUNGARY Akos Orosz GREECE Stavros Lamprinidis BELGIUM Ronny Billemon UNITED KINGDOM Dan Fellows BRAZIL Ubirajara Gomes ITALY Francesco Corona (above scores reflect the finals round) JAPAN Kyohei Nishiya RUSSIA Kirill Nikulin ROMANIA Floriana Vlaicu AUSTRIA Georg Branny COLOMBIA Nicolas Rico KOREA Junghee Jin TURKEY Turgay Yildizl SLOVAKIA Rastislav Blažkovič POLAND Elzbieta Citak NORWAY Rune Anderson UKRAINE Roman Smimov (above scores reflect round one)

112 Exhibitors 70,506 On-Site Audience 16,315 Livestream (Internet) Audience

SCORE 333.5 285.5 282 267.5 260.5 249.5 325 315 303.5 301 298 291.5 279.5 269.5 264 247.5 244

More information about the World Coffee in Good Spirits Championship can be found at http://www.worldcoffeeingoodspirits.org

World Coffee Events - Year in Review | 2012 Edition

Akos Orosz: Focusing on Coffee Akos Orosz is the 2012 World Coffee in Good Spirits Champion. He works at Boutiq’bar in Budapest, Hungary. Q: Where would you like to see the fusion of coffee and alcohol go in the coffee world? A: I would like to see cafes make less dessert-style drinks and offer more exciting refreshing coffee drinks. For bars, I would like to see them use coffee more freely in their cocktails. Q: When did you fall in love with coffee? A: I’m going through that feeling right now! First, it was our national competition, where I felt really great about being around a new group of people who seemed like family right away. Then, this year in Vienna, I tried an Yirga filter coffee, which was incredible! It tasted just like lychee fruit, which also inspired my cocktail for the finals. Q: Where was your first experience in coffee? A: Like a lot of people I took a barista course, and then last year I started preparing for Nationals. It got me really interested in coffee. It’s been about a year since I really started focusing on coffee. Q: What keeps you motivated in coffee?

A: Right now, my favorite thing is trying different coffees and techniques. I get really excited when I discover new flavors and smells hidden in coffee that I have only heard people talking about. Q: What are your coffee dreams? A: Growing up in Seattle... a small coffee shop would be nice. But, for starters I think I’m going to stay involved and keep competing and challenging myself. Maybe one day, I can get all the bartenders and baristas to unite! Q: What did you learn from competing this year? Besides the obvious stuff, the most important thing, I learned, is to have fun, and be entertaining. The judges are regular people. Make them smile. Q: When sharing your own coffee knowledge, what do you think is the most important thing to master or undertake as a coffee professional A: Coffee knowledge can be acquired. Beyond that, some people have a natural talent to do great. On the other hand, customer service and being a great host is the most difficult. I don’t think that can be taught. It just has to come from inside.

World Coffee Events - Year in Review | 2012 Edition

National Bodies The National Bodies are licensed by World Coffee Events and given rights to produce national competitions in accordance with our world event rules and regulations. A National Body is an entity, association or group that takes responsibility for the organization and management of the recognized, sanctioned national championships on an annual basis. Argentina

Hong Kong

Puerto Rico

Australia

Hungary

Romania

Austria

Iceland

Russia

Belgium

India

Singapore

Brazil

Ireland

Slovakia

Canada

Israel

South Africa

Chile

Italy

Spain

China

Japan

Sweden

Colombia

Kenya

Switzerland

Costa Rica

Korea

Taiwan

Croatia

Lithuania

Thailand

Czech Republic

Mexico

Turkey

Denmark

Netherlands

UAE

El Salvador

New Zealand

Uganda

Finland

Nicaragua

Ukraine

France

Norway

United Kingdom

Germany

Panama

USA

Greece

Peru

Zambia

Guatemala

Philippines

Honduras

Poland

More information for each contact can be found on our website, (http://www.worldcoffeeevents.org/national-bodies/).

World Coffee Events - Year in Review | 2012 Edition

Pernilla Gard works for Da Matteo and is based in Gothenburg, Sweden.

r: e e e t n u l o e V ff o c f o e v o l r the fo

f s most o e in- A e ff rk o o c w e een in th g us e th “I have b ce 2005, workin in g , in in y t l a i dustry s rough Edinburgh c spe th my way Wellington, New coffee inissions t , of my m offee e n o , Scotland and for the las y tr dus lty c t specia etown, n Zealand, is to ge mmonly know my hom rs a e y . o . c n rd e four a d d e re mo urg, Sw the stan Gothenb d raising of organizing n a g part r coordine of voluntee nna in Bein CE events is o g to e th s a ie W n V Iw ti e u in th ib WCE contr ways of nator for Seoul in Novem y m f d industry. June an also been part o e - the ber. I hav Events Develop that ret part is olunteer s e the WCE mittee. b e h v T m u one can ment Co ally any vents. And, yo ts n e e v e e e s p e x e E th C h t t the W is fun as a way wit at the a a g lk a in e w B n e world r- ca ces like working Brew around th being part of o en ri sso or t to etting E Espre other amazit is, bu g C d W n a it g E from ganizing ted WC r, meetin n Ba coffee people omeith talen work w olunteers is eve S v e ing nd the world. posistaff and rding. Each tim arou teer n lu o a v y w n e s more more re ed by how ma times the gaining az I am am show up to work tions lead to out coffee.” f rs ge ab voluntee for their love o knowled t s ju , hard coffee.

“You need to do this not for yourself but for the good of your industry! Judge in nationals in order to be fair and use comments that help baristas to come again next year and be 10 times better! “ -Tasos Delichristos 2010/2011/2012 WBC Certified Judge

Committing to Coffee: one member at a time

5 ustry for 1 coffee ind e ns th o ti in la n u e g has be s & Re r le u le R ro e p u th e f Hugo N e chair o serves as th years and CE ittee for W “Our committee Sub-Comm

focused heavily on rule changes for WBC that came from barista feedback, as well as tidying up and cultivating rules for other WCE competitions, like WLAC and WCIGS. Jessica MacDonald, a super star on the Rules and Regulations Sub-Committee, did an amazing job of bringing clarity to the Coffee Roasting Challenge rules. For a coffee enthusiast interested in becoming a future WCE committee member my recommendation is that people should show up and be ready to commit. Set aside

any ego. Our ego always makes us feel too wonderful or too inadequate. Volunteer for every coffee activity you feasibly can. Also, be sure to develop yourself outside the coffee industry. If you love fiber, learn about what makes it soft or coarse. If you love concrete, learn about how it is held together. If you love ostriches, learn about what differentiates their feathers from each other. All of this learning outside of the industry will inform your coffee experience, and this will make you able to look at situations in a dynamic way. Develop a mountain of experience from which you can draw, and be prepared to share that experience with a group of curious and eager folks.” “You have what it takes to join a committee if you have: Dedication. A sense of humor. Adaptability. “

World Coffee Events - Year in Review | 2012 Edition

e c e e r G

Best Performing Nation

Each year, the Best Performing Nation is presented to the licensed national body that accumulates the most points across the world coffee championships. In 2012, six world coffee championships took place, including the World Barista Championship, World Latte Art Championship, World Coffee in Good Spirits Championship, World Cup Tasters Championship, World Brewers Cup, and Cezve/Ibrik Championship. Points are awarded in descending scale from first place through sixth. 6 points - world champion

5 points - 2nd place

4 points - 3rd place

(tie breaker is the country with the highest finalists overall)

World Coffee Events is pleased to present the Best Performing Nation recognition to GREECE! Greece showcased outstanding participation and ranking across six championships.

• World Barista Championship: Stefanos Domatiotis in 5th place

• World Coffee in Good Spirits: Stavros Lamprinidis in 2nd place

• World Cup Tasters Championship: Tasos Moschopoulous in 2nd place

• World Brewers Cup: Christos Loukakis in 3rd place

• Cezve/Ibrik Championship: Stavros Lamprinidis in 2nd place

• World Latte Art Championship, Tania Kanstantsinava.

More information about the Greek National Body, SCAE Hellas, can be found at http://www.scaehellas.com

2nd Place: HUNGARY

With a total of 12 points for two first place awards – Zoltan Kis for the Cezve/Ibrik Championship and Akos Orosz for the World Coffee in Good Spirits Championship.

3rd Place: UNITED KINGDOM

With a total of 10 points, boasting finalists in the Cezve/Ibrik Championship (Havva Kaba), World Coffee in Good Spirits (Dan Fellows), World Brewers Cup (James Bailey), and World Barista Championship (Maxwell Colonna-Dashwood).

Other Top Nations

To round out the top 10 list of Best Performing Nations for 2012 is Germany (10 points), Brazil (7 points), Australia (6 points), Russia (6 points), Guatemala (6 points), Mexico (5 points), and the United States (5 points).

World Coffee Events - Year in Review | 2012 Edition

BEST PERFORMING NATION: GREECE Checking in with coordinator Nikos Psomas, we found a few fun facts on what they’ve been up to...

Greece also won Best Performing Nation in 2011, making this the 2nd year in the position.

In October of this year, SCAE Hellas also organized the first coffee seminar and exams for SCAE Barista Level One and Barista Level Two. The seminar was free and was completely booked, with a waiting list three times the capacity of the event!

In 2013, our national championship competitions will be held at the HO.RE.CA. exhibition, a big sponsor of SCAE Hellas. Our last two Championships were held at the HO.RE.CA. exhibition in early February 2012 and were sponsored by HO.RE.CA., Cimballi, Taf and Easy. Supporters of the event included MOKKA, SAMBA and Rossetti.

“We focus on teamwork among all members of the National Body. We have more than 55 members and growing.”

On 24-27 November 2011, SCAE Hellas held the first Coffee Festival with great success. Within the festival, the public could browse booths that companies had set up. Included among the booths were six coffee roasters, two espresso machine manufacturers, two water filtration system companies and one milk company. Entrance to the festival was free and all Greek champions were there to prepare coffee for the public to enjoy. including a table with speciality coffees for the public to cup. Interesting presentations about farming, harvesting, sorting and roasting coffee took place as well as presentations from companies like Nuova Simonelli, La Cimbali and WEGA. Of course, the 2011 World Best Nation Trophy was in a special place, for everyone to view and take a photos.

In 2010, SCAE Hellas held the first national coordinator elections and Nikos Psomas became the SCAE Hellas National Coordinator.

World Coffee Events - Year in Review | 2012 Edition

Meet the WCE!

COMMITTEE MEMBERS Competition Operations Committee

WCE STAFF

Carl Sara New Zealand (Co-Chair) Ellie Matuszak USA (Co-Chair)

Cindy Ludviksen Managing Director Laura Lee Sales & Marketing Director Julie Housh Information & Programs Jamie Jessup Sales & Marketing Roukiat Delrue National Body Manager Irene Dennehy Accountant

Rules & Regulations Sub-Committee Hugo Neuproler USA (Chair) Jessica MacDonald UK Carlo Grenci Italy Ian Clark Canada James Shepherd Ireland

2012 ADVISORY BOARD Sonja Grant 2012 Chair Carl Sara 2012 Vice Chair Drewry Pearson Secretary & Treasurer David Veal SCAE Executive Director Ric Rhinehart SCAA Executive Director Ellie Matuszak Edgard Bressani Andrew Hetzel Stephen Morrissey James Shepherd Annemarie Tiemes Paul Meikle-Janney

Judges Operations Sub-Committee Mike Yung Hong Kong (Chair) Amber Fox Canada Chris White New Zealand Sonja Grant Iceland Instructional Design Sub-Committee Emma Markland Webster New Zealand (Chair) Roukiat Delrue Guatemala Scott Conary USA Marc-Pierre Dietrich UK Lauro Fioretti Italy Annemarie Tiemes Netherlands Paul Meikle-Janney UK Event Ops Sub-Committee Marcus Boni USA (Chair) Kyonghee Shin USA

Development Committee

Andrew Hetzel USA (Co-Chair) Stephen Morrissey USA (Co-Chair) Pernilla Gard Sweden Seonhee (Sunny) Yoon South Korea Marcella Jaramillo Colombia Jeremy Southgate UK

National Bodies Working Group

Roukiat Delrue Guatemala Annemarie Tiemes Netherlands Carl Sara New Zealand Edgard Bressani Brazil Ellie Matuszak USA Sonja Grant Iceland Jose Arreola Mexico

Coffee Roasting Challenge Working Group Trish Rothgeb USA Filip Ă&#x2026;kerblom Sweden Jessica MacDonald UK

Finance Committee

Drewry Pearson Ireland Ric Rhinehart USA David Veal UK * Committee Members serve voluntary positions for an annual term. For more information on committees, please visit, http://www.worldcoffeeevents.org/about-us/committees/

the championÂ´s choice in 2001 Dalla Corte invented the original multi-boiler technology. since then we have been the innovation leader of an entire branch. as the official espresso machine sponsor of the World Latte Art and World Coffee in Good Spirits Championships, we prove that our innovative technology is the basis for the work of champions.

Re-live the moment!

All events can be watched again on the WCE Livestream Channel. http://new.livestream.com/worldcoffee

@WCoffeeEvents Check out our Facebook Page

Thank you for your support to make 2012 a year full of wonderful memories!

YEAR IN REVIEW 2012 Edition Sponsored by