My name is Agustina, I’m 24 years old and I’m from San Miguel, Buenos Aires. I am the principle barista at “”Coffee Town”” which is the first Café with Speciality Coffee in Argentina. Coffee Town is situated inside an antique, indoor market (which was built in 1891). It’s in the heart of my adopted neighbourhood, San Telmo. I also work in “Centro de Estudios del Café”, where we teach courses in barismo and coffee cupping. When I am not working, I like to experiment with and cup new samples of coffee that arrive every day. Also, I would love to learn the art of roasting coffee. In my free time I am always in the kitchen cooking, its is an art form I really love and I feel that when my food complements with my coffee, a better experience is impossible.
I have been working with coffee for the last year and a half.
Before I started working with coffee, I studied for 3 years in Licensing Systems and before that I worked for 4 years in a computer store.
After abandoning my studies of Systems, I wanted to realise what it is exactly that truly satisfies me. I knew this included all thing culinary, for that I decided to enroll in the 2 year course at the culinary school “Instituto de Artes Culinarias Mausi Sebess”. In the middle of my studies I realised that all that I was learning in culinary school wasnt enough for me. I wanted to know more about Services, drinks and of couse, Coffee. When i was looking for some courses, I understood that when ever I went to a great restaurante for dinner or a Café to enjoy a delicious slice of cake, the coffee was always awful. The truth is that good coffee is not easy to find in Argentina, the people do not have the knowledge of what is a good cup of coffee and what is a bad cup of coffee, and also there are not so much people that take seriously the profession to be a “Barista”. Because of that, I wanted to find the tools required to define a good coffee from a bad one. After a long time, I realized that because of this I enrolled in the cupping course, which just so happened to be in “”Centro de Estudios del Café””, where I now work. It engulfed me completely and I am now traped inside the world of coffee, with no desire to escape.
My first and truly amazing experience with coffee, was cupping african coffee.
I remember it was a Monday and I had, had an awful day at work. I arrived to the class in a very bad mood, I remember that there was a few samples of coffees waiting for me that I had never tried before. Just putting water in the ground coffee made it so that my journey with coffee was only heading in one dirction, forward.
When I tasted Yigacheffe washed process (very complex with aromas of jasmine flowers, honey, lemon grass, nuts and flavours of intense red fruits such as blackberries and rasberries), that was when I knew there was no going back and that I would dedicate myself to learning all that I could about this wonderful world of coffee.
Analia Alvarez, for being my mentor and teaching me all about the process of coffee and for always pushing me to learn and be the best that I could be.
Jose Vales, for being the first person to see all the potential bubbling inside me, giving me a job and the space to learn, grow, experiment and fall in love with coffee
The only thing I would say that I would like to change is the coffee culture in my country, Argentina. That the people know that it is important to drink and apreciate quality in all stages of the coffee process. The plantation, the roasting, the barista and the final product in there cup.
I also would like to see a constant progress in the coffee industry, with those involved always striving to achieve new goals.
I definitly admire Pete Licata, World Barista Champion 2013, for his consistant work in the industry.
For winning and sticking to his goals. For being humble and for always helping in such a selfless manner.
I have a lot of favourite customers, and a lot of which have past on to be great friends. For example, Lexi and Adam, my Australian’s friends who live with me now. Damián with his Little son Simon. Ricardo “Pichin” Carreras, who helped me with the opening in the morning. Fede, Rodri, Anna, Matthew, Hugo and the people of San Telmo Market.
We are united in our love for the coffee that I not only make for them but put passion into.
If you are in Buenos Aires, you should visit: “Ninina Bakery”, great sandwiches, delicious pastry, organic coffee, an amazing experience. “Café Lattente” in the heart of Palermo neighbourhood, Colombian coffee with “Arepas”.
If you are in US, you should visit “Blue Bottle” or “Everyman”, and if you are in Australia definitly “Proud Mary Roaster Coffee” and “”Seven Seeds”.
I would love to visit Panama to go to the plantations where they produce one of my favourite coffees, Gesha.
Also Ethopia, specific the region Yirgacheffe, to see in practise there methods for producing coffee, and all the old and wild coffee trees that they have.
All things culinery. Things with flavour, with which I can experiment, play and create new things. Also I like to study and taste the wines from my country.
In 5 years I see myself, traveling all the countries that produce coffee, getting to know them on a personal level and making contacts with the producers of all the wonderful coffee that has had a great influence on my life.
And If i have the possibility, I see myself in 5 years working in my own Coffee Shop.
Yes! First, Hannah (The Great!) coffee parther, barista also, and a really good friend, thanks for be there everyday, everytime, always giving me a hand.
Jose Vales, roaster and owner of Coffee Town.
Analia Alvarez, director of “Centro de Estudios del Café”.
The Coffee Town Team (Viviana, Hannah (The Great!), Fernando, Marina, Maxi, Maria Jose)
My family for supporting me and my dreams, even if it means that I am far away.
Lexi, Adam and Alice, my friends from Melbourne, Australia, for their positive attitudes and always supporting me.
My clients and the family of the San Telmo Market for standing behind me in all my coffee endevours.
Think Tank Coffee
Craig Simon is a 2 time Australian Barista Champion and runs his own consulting business “Think Tank Coffee” where he teaches and works collaboratively with Ninety Plus Coffee and Alpha Dominche. He also works for Veneziano Coffee Roasters as a barista and roasting trainer and with their direct relationship farmers to source green coffee.
Craig has spent the last 6 years working collaboratively with two farmers in Particular, Emilio Lopes of El Manzano and Joseph Brodsky of Ninety Plus Gesha Estates to make better and better coffee.
Through these relationships he has pushed into the uncomfortable realm of experimentation, learned to trust his instincts, accepting failure, and embracing success, as he feels this is what makes coffees exceptional. He’s constantly asking “what’s next?”
From this has formed lasting friendships and a constant joy in sharing coffee.
- 2012 & 2014 Australian Barista Champion
- 2012 Victorian Cupping Champion
- Certified Q Grader
- SCAA Lead Instructor
B Mus Jazz – full time touring jazz drummer for 10 years
studied mechanical engineering
I started as a barista in cafes then got a job working for Veneziano Coffee Roasters and have worked for them as a barista, trainer, roaster, green bean purchaser and quality assurance
My first amazing experience was spending a week in 2011 with Emilio Lopez on his farm El Manzano in El Salvador. We cupped every lot coming off the drying patio every day for that week. I think something like 450 individual cups of coffee were cupped. Along with that we talked about coffee and farming and have developed a really great friendship.
It is hard to narrow it down to one specific person who has influenced me but everyone who I meet who is dedicated to trying to make the best coffee experience possible whether, farmer or roaster or barista have all had an impact on how I go about it. But a few people who have been very generous in offering a lot of valuable advice and support are Emilio Lopez, David Makin, Pete Licata and Joseph Brodsky.
I would like us not to lose perspective of focusing on making great beverages and experiences for the customer who is enjoying the coffee.
The person who comes up with the perfect espresso grinder
I admire every barista who gets on the competition stage be it regional, national or world level. It takes a lot of courage to get up in front of your peers and submit your skill and knowledge for scrutiny. The value and knowledge gained makes us all serve better coffee and inspire the next generation of coffee professionals to strive to do it better and better.
I like all of my customers :-)
Admiral Cheng-Ho in Abbotsford Melbourne
Ethiopia, I have had some amazing coffees from there and I think it would be a very spiritual coffee experience
I design and build and race cars, I cook, I paint, I play the drums and guitar
Consulting, Training, Roasting, making coffee and working with producers. I love getting the chance to explore the possibilities of coffee in all the disciplines from the farm through to the customer. I have spent the last 6 years working collaboratively with two farmers in Particular, Emilio Lopes of El Manzano and Joseph Brodsky of Ninety Plus Gesha Estates I see myself doing more of the same as it is incredibly enjoyable and rewarding.
I would like to thank Pete Licata and Holly Bastin my coaches this year for their generosity, great advice, support and friendship. I’d like to thank my team at Veneziano Coffee. Craig Dickson, Pat Connolly, Jack Allisey, Jen Marks, Jade Jennings and Erin Sampson. I’d like to thank Joseph and Steve of Ninety Plus Coffee and Compak and Diedrich for their equipment support.
La Cabra Kaffe Mmekka
My interest in coffee came through wine which shares a lot of the complex structure of coffee. I have been in the coffee industry for about 2 years now. There have been many challenges but it has been a thrilling job so far; there is still so much more to learn. These are pretty exciting times for me as well! I am proud to have recently been named the first female Austrian Barista Champ. I also just started a new job at La Cabra, a coffee bar and roastery in Aarhus, Denmark.
I have been in the coffee industry for about 2 years now
I studied Hospitality and Tourism Management and later on I worked in the restaurant Industry.
I worked in Restaurants where there is such a high standard for food and wine; I noticed that when it came to coffee, the exigency faded. I became more curious about coffee and ended up as a barista.
How outstanding coffee can taste, when each link in the chain has done the right thing
I would like to see more support for speciality coffee and those who make an effort to encourage farmers’ development, valuing craftsmanship and quality.
There are so many I have in mind. I’m thinking of Central America, especially El Salvador, which has these outstanding soils.
Getting into roasting and becoming a certified judge.
Merlyn Perez – Silva, David Sarinelli and Niels Hestbech from Kaffe Mekka, Nordic Approach and the team at La Cabra
Charlene De Buysere
OR Coffee Roasters
I am a barista/Trainer in coffee
I started working for OR Coffee Roasters 5 years ago
OR Coffee Roasters is a small roastery in Belguim Near Ghent we only work with specialty coffee and tea.
We have a team of about 23 people. and 3 espressobars one in Ghent and two in Brussels.
What I love about OR is the strenght of a team. every individual counts! Every day I learn from our team.
Feedback is what keeps you going and a personal passion for a beautiful product.
I won the Belguim Aeropress championships in 2011
Belguim Brewerscup 2011
world Aeropress championships 2012
secret shopper at nordic barista cup 2012
Belguim Barista 2014
Chef in a Restaurant
I wanted to stay in Ghent after my studies and I needed a job while I was looking for a “real”
Tasting my first Ethiopian coffee…
Katrien Pauwels She learned me alot and she kept me focused on the core business “coffee” and not all the fancy stuff around it.
Knowing what a good coffee is.
More focus on the plantation to save good coffee from the climate change
Colin Harmon 3fe coffee
I like his personality
From coffee collective
Because he works in coffee to share information
sharing is caring!!!
He is one of my biggest fans.
coffee collective roastery!
good coffee and want to see why
lure fishing with my husband
still doing what I do know! share good coffee
especially Jesica and Marianne who also competed in the Belguim championships and helped me out when I needed them.
Café do Moço
My name is Leo Moço, I was born in Rio de Janeiro and I’m 35 years old. I am graduate in IT and Nutrition, married and with a 4 years daughter. I’ve already worked in the USA taking Brazilian’s coffee to New York and today I live in Curitiba where I could open my coffee roast, Café do Moço, and the Barista Coffee Bar, a project that aims to spread the special coffee culture in Brazil offering good beverage with fare prices. I went to the Brazilian Barista Championship for nine years until I could get here to represent my country in the WBC.
I’ve never imagined one day I would work with coffee. When I was young I didn’t even like to drink it! My first graduation was in IT (2001). I used to work in a big hotel company, more than 12 hours a day… This routine was exhaustive and I needed to change it. My second college was Nutrition with specialization in microbiology (2005). The area here in Brazil is not too many valued and I decided to have my own business: a coffee. But nowadays I can use the technology and the scientific knowledge as barista and roaster.
In 2005 I lost a son. He died in the eighth of pregnancy. It was the biggest trauma in my life. During this time I was working very hard at a hotel and notice that life was more than that. That’s why I decided to have my own business, doing what I believe and spending my time with what really matters. While I was creating the business plan of my first coffee shop I discovered the coffee universe and found there a new passion.
When I decided to study coffee in a deep way I chose a farm as my school! I lived three months in the countryside, south part of Minas Gerais, in touch with the hole chain of coffee production: I had the chance to be in the coffee harvest, to listen and see the producer’s challenges, observing how they transform the coffee bean from the tree to the cup.
My friend Paul Germscheid. He’s a German that lives in São Paulo. In 2006 I won a regional championship and had the news that he was in Brazil representing La Marzocco’s machines and Mahlkönig grinders. We got in touch and I’ve started to learn more about coffee machines and mainly about roasting, one of my current jobs. As a engineer he taught me about extraction techniques and together we developed a big study in roasting looking for the best flavors.
I would like to see Brazil being recognized not only as the biggest coffee producer in the world, but as a country that is able to create as much different flavors profile we wish — we can be more than just basic coffee!
I would like to meet any coffee producer in Africa, Ethiopia, to understand how a man that is from a country that is native producer interferes in the production to have that flavors that calls the world attention.
Sammy Piccolo, from Canada. Three times vice champion in the WBC, he is one of the most complete professionals I’ve ever see.
My favorite customer is the one that accepts the experience barista is offering.
OCafe in New York. The place is really cool with sustainable furniture and great coffees from many countries such as Africa and Brazil.
I would also like to visit Panama, because it has one of the best coffee I’ve ever tasted, the Geisha variety.
Difficult question! I dedicate almost the hole day for coffee! I also like to practice sports like sword-play and run at the beach.
I wish my business the Barista Coffee Bar would be spread in Brazil with at around 15 stores opened. I want to see my family, wife and sons, happy and healthy.
I would like to thank the producers that had helped me to be where I am today, the friends that are helping the Brazilian coffee industry to reach a different position. And my wife that is supporting me during the WBC training.
Phil & Sebastian Coffee Roasters
This is my fifth year participating in barista competitions. I am a five time regional champion and I have placed second in Canada for the past three years. This is my first year as Canadian champion.
Last year I had the pleasure of coaching Jeremy Ho, the 2012 Canadian Barista Champion, at the WBC in Melbourne and I was the coach for the 2011 Canadian Cup Tasters Champion at the WBC in Vienna.
I started as a barista at Phil & Sebastian in 2007. Currently I oversee all facets of our espresso, including developing roast profiles, tasting production, creating brew parameters, and programming espresso machines. I also do a small amount of barista training and work the occasional bar shift.
This year I traveled to Panama and Costa Rica to visit farms, meet producers and select a coffee to compete with.
My wife, Tara, has been directly involved in each of of the 14 competitions I have competed in.
I’m a big fan of Reg Barber, but this year I have chosen to use a custom ergonomic tamper designed by my brother.
I studied jazz performance in university and I still play music when I have the time.
I started at Canadian chain where I taught myself how to pour latte art. After that I started to work at a more quality focused coffee shop where I learn the basics of espresso extraction. After a couple of years I started to work for Phil & Sebastian Coffee Roasters where my love for coffee was truly sparked.
My first amazing experience with coffee was the first time I tasted a naturally processed Ethiopian. I couldn’t believe that a coffee could taste that fruity and ever since that experience I’ve had a soft spot for Ethiopian coffees.
Phil Robertson and Sebastian Sztabzyb of Phil & Sebastian Coffee Roasters. They are constantly striving to understand and improve every link in the coffee chain. Each year they create new experiments in harvesting, processing, transport, storage, roasting, and brewing and they feed the results from these tests into the next year. Their work ethic and ingenuity is incredible.
I would like to see baristas gain a deeper understanding of the coffee they serve–from the country characteristics, all the way to the farm’s unique story. It is often hard for a barista that doesn’t get to spend time in a roasterie to learn more about the coffees they serve and it is easy for the information that they do have to get lost in the day to day tasks of the cafes. As a barista learns more about a particular coffee, their enthusiasm and appreciation for that coffee grows and some of that enthusiasm and appreciation will reach customers.
James Hoffman. Through his blog, James has freely shared valuable information, asked new, thought-provoking questions and never strayed away from more controversial topics. It would be great to have a chance to talk coffee with him
Jeremy Ho, the 2012 Canadian Barista Champion. Jeremy is one of the friendliest and most welcoming baristas that I have ever met. He has a constant excitement towards coffee and an insatiable thirst for knowledge. Jeremy’s example continually challenges me to be better.
There are a handful of customers that have followed me as I have moved from cafe to cafe. Getting to serve a customer for 7+ years is a very special experience.
Coffee Collective in Copenhagen. Coffee Collective has been a must visit for me for a long time. When I finally had a chance to visit them I was not disappointed! Each of the three cafes had delicious coffee, friendly staff, and its own distinct vibe.
Ethiopia. I would love to see the country that gave birth to coffee and have the opportunity to taste and understand the different unique flavor profiles that exist within each of the regions.
Music, food, reading, and drinking things that are not coffee.
Still learning about roasting and brewing and hopefully getting my feet wet in a little bit of sourcing.
Phil, Sebastian, Jeremy, Karine, Justin, Jeff, Ryan, and everyone else at Phil & Sebastian that helped me prepare for the competition. My wonderful wife, Tara for her support and encouragement.
Chu Family Cafe
My name is Wu Yalian. I come from China. This is my 7th year as a barista. Very glad to be here today.
No. It is my first job.
I just fall in love in this job when I met with amazing coffees as a Barista. It is a wonderful job what I wanna do in my whole life.
My first amazing experience with coffee is from a full washed Yirgacheffe, Ethiopia,2009. I was fully impressed by its beautiful jasmine flower aroma, and citric notes.
My boss and also my best friend. He not only creates a great place to experience with specialty coffee, but also shares with me his insights about specialty coffee industry.
I would like to invite more and more people to enjoy a cup of specialty coffee. I would like to see more and more young people join with me as a barista, to promote specialty coffee. One day, more and more people will get to know that, coffee is not just about bitterness, it is a pretty drink with complex flavors.
Yes, of Course. I call him Brother Kun. When I met with him at the first time, he is a teacher of Art. Now, After his retirement, he begin to study coffee roasting. He always try the roasting profile with specialty green beans. He is both like a elder and child with full of curiosity. We talk a lot about coffee and beyond coffee. Most of the time,he is living in Taiwan, I miss him very much.
Kenya. I just love it.
Maybe…. hanging out with friends in some coffee bars.
I love my current job very much, I enjoy every moment when I am serving coffees for my customers. No matter 5 years or 50 years, I wish I can do this job as today. There would be more and more great baristas, more and more great coffee bars in China if the barista’s income level will be improved.
I would like to express my special thanks to my boss, colleagues , friends. And, the great coffee people in China which support me as always. Appreciate.
I’m a chemical engineer. I paid my carreer with my job as a barista. I began working as a barista 9 years ago. The love for coffee quickly grasped my heart and now is the big passion in my life.
Now I’m the head roaster for a a quality driven roastery in Colombia called Amor Perfecto.
I respect very much the work that farmers do to produce outstanding coffees. So I try to connect with them by visiting coffee plantations as much as possible. It is at origin that the magic of great coffee begins!
I’m engaged to Liliana Torres and we plan to get married soon!
I’m a big fan of football and my favorite team is Manchester United.
I graduated a chemical engineering.
My only work experience is in coffee.
I need to pay for my university. So I went to find a job and got hired on a convenience store from Exxon called On-The Run. There I was assigned to prepare coffee in a Astoria espresso machine. After 3 years, I got hired as a chief barista in a coffee bar called Dilletto. After a year, I got the opportunity to begin working for the best coffee roastery in Colombia: Amor Perfecto.
It was the first time I visited a coffee plantation. There I realised all the effort that goes into producing great coffees. It was simply eye opening to see the many steps from picking, sorting, transporting, processing, etc. It made me understand the importance of doing justice to all this hard work by roasting it with craftsmanship and then brewing well so it could taste in the cup like it was intended from it’s inception.
Luis Velez, the founder of Amor Perfecto, because he is very passionate about quality and always demanded the highest standards in my work with coffee. This made me a better professional and now I demand myself nothing but the best.
That a wider audience around the globe had access and learned to appreciate specialty coffee.
Sadly, it is someone I wont get the chance to meet in person anymore: Michael Sivetz, because he developed the technology of hot air coffee roasting. I have learned a lot from his theories and research from the books he wrote.
Alejandro Mendez, because he was the first barista from a coffee producing country to win the World Barista Championship. He is a huge inspiration to me personally and for all baristas at origin countries around the world! He is living proof that if we dream big and work very hard, our dreams can become true.
Not one in particular, but all the customers who walk into our cafe that appreciate quality and have a desire to learn more about coffee.
A cafe called Mecca in the region of Huila, Colombia.
Africa, because the production practices are very different from those here in Colombia. I would like to see what they do in their coffee plantations and mills that makes their coffees so amazing.
Football and videogames.
I see myself working in coffee. I don’t have specific plans at the moment, but I like the idea of opening my own cafe in the near future.
Luis Velez, the owner of the roastery where I work, for the support/resources given to me to train for this championship. And to Federico Bolanos, my coach, for all the training, knowledge and experience in my preparation for the championship.
Maria Auxiliadora Bonilla
Cafe Don Mayo
Since I was born I have been living from coffee production. And seven years ago I had a dream…to have a Coffee shop were I could offer the coffee that my family produced.
So I became a Barista in 2008, but it was until 2012 that I could open my dreamed coffee Shop.
However I never thought that someday I would become a Barista Champion.
I competed for the first time because I wanted to learn more about coffee preparations, latte art and infusions, but I certainly have to say that this changed my life….
This year is my second World Barista Championship, and the Barista that I am now is another one.
I am a barista, a business woman and a mom….It has been two years of lots of work, sacrifice and learning…but the most important thing I always say, is that the goal in life is enjoying what you do….that is why I feel like a lucky woman.
I have been working in coffee industry for 15 years
I am a RRPP (Public Relationist) and I have a degree in Comunications and Marketing.
I am part of a generation of coffee producers. So all my life I have lived from coffee production. When I finished college I started to help my family in our coffee business.
We have our own Coffee Mill Don Mayo, and because of that I became a Barista.
Now I have my own Coffee Shop and I love to prepare coffee because somehow I can deliver the work of lots of people…in a cup!
“I can say that with coffee I have lived great moments, but I will never forget my first perfomance in WBC in Melbourne Australia.
When I saw the Costa Rican flag, and I knew I had the oportunity to represent my country, was amazing.
Those 15 minutes, were the result of months of work, and this experience was thanks to coffee.
One more time I will live that oportunity and for sure I know it will be unforgettable too!
He is not a famous person in coffee industry. but all the inspiration that I need for dedicating my life to coffee is thanks to him. I am talking about my father Héctor Bonilla, a coffee farmer who taught me to see in coffee a way of life and I appreciate giving me such a beautiful heritage.
Owner coffee house with speciality coffee in Brno, COFFEE FUSION
Czech barista champion 2009
28 th place World barista champion 2009, Atlanta
2013 Champion Barista of Grand Prix C.B.A.
more than nine years
At the high school i have studied school for waiters and cooks and after i used to worked as a bartender.
I started in Coffee Heaven as a barista and trainer
My greatest influence came from Jaroslav TuÄek from Doubleshot roasters in Prague.
I wish that customer could always get the highest quality of coffee.
Tim Wendelboe for his amazing coffees.
I like all my customers equally.
Absolutely Octane in Atlanta and Kaffeine in London.
My girlfriend,traveling,skiing,Flair bartending…
I hope still in my coffeehouse “Coffee Fusion” with a small roastery.
Jaroslav Tuček from “Doubleshot”
Søren Stiller Markussen
Two and a half years ago I opened my own coffeeshop, mcroroastery and academy in Aarhus, Denmark. Every year i tralvel to the coffee farms from where I source my coffee establishing a long term realtionship and building new relationship – so I understan how to prepare the perfect cup. I have been competing since 2006 – and every year I consequensely try to improve myself and my skills – adapting this into my coffeeshop and academy. I have to be honerst and ermit – I love to compete, because its improves my understanding for craftmanship.
6 years as HR consultant working with internal employee development and interpersonal skills. Organisational development and structures as quality management. Business excutive economic management.
I had a year on leave staring to study Business excutive economic management and took a job in a cafe – participated in my first barista championship, didnt know anything about coffee – and neither did our coffee supplier. I was so amazed by all the angles and techiques worked toghter with communication skills – and they facinated me so much I go stuck to coffee and wanted to know more.
Roasting my own coffee and competing with it. In 2008, I started to work very closely with a farm in Honduras improving processing methods and 2010 – when I was in the final, It was the best experience to present their coffee.
James Hoffman – he is a person to admire. I always looked up to his work and his approach with coffee and coffee reaserch. He communicates coffee on a public level everyone can understand.
I like to see that coffee skills go hand in hand with the wine sommelier aproach. And a formal education is established at a govermental level in cooperation with the technical Schools. As the indrustry is getting bigger and more quality aware a formal education would help pushing coffee futher.
Cannot think of any…I meet so many great Coffee people.
Colin Harmon. He is an admirable person and to see him smile talkig about coffee – makes me making coffee.
Not really. I enjoy most of my costumers.
Monmouthcoffee in London – I love to go there, it has such a good athomsphere.
I have been visiting so many coffee countries. And next year I will go and visit Panama and Rwanda – they have really nice coffees.
I have done ju-jitsu for 25 years and like to do a lot of sport
I like to have 2 more coffee shops.
I like to thank my family and my staff, the coffeebars in Aarhus working togeter establishing the Danish Championship.
Federico Bolanos and Lily pacas and Federico Pacas for helping me developing my coffee for WBC.
I am proud to be the first Ecuadorian barista in participating in this event,
I was born in Quito, Ecuador. My country produces one of the best coffees in the world and I am committed to promoting it everywhere.
I started in the coffee world 4 years ago, first as a curiosity but increasingly has captivated me and I have continued learning and teaching as well.
One of the things I like most is that in the coffee value chain can meet people, many places, many processes, many flavors and to contribute to the quality of coffee and also the quality of life of many people.
As a barista I feel very lucky to live in a producing country, because I have the opportunity to be very close to farmers, and have a closer relationship with what I’m serving.
I hope to move forward successfully in this competition with the intention of breaching all Ecuadorians baristas who come behind.
I studied marketing and advertising, and nine years ago I started my restaurant business
Just curious, I’ve always liked the coffee but 4 years ago I wanted to learn a little more and since then I could not stop!
Two years ago in the first championship in Ecuador, I was sub champion!
Jose Nicolás Vélez, for his commitment to the coffee value chain in Ecuador and his contribution to the whole industry in my country
The price per pound
Howard Schultz, for his vision and change the world of coffee
William Hernandez, 2nd place in the 2013 WBC.
For his performance, commitment and courage
Diego Barrera is a friend and my best customer. It veterinarian and commitment to his work has made me more sensitive to the problems of pets and animals in the cities and countryside of my country. He lives his convictions, is a vegetarian something not very common in my country.
Victrola Coffee in Seattle!
Africa, where it all began
I am a chef and a gastronomic entrepreneur
Be a trainer of champions baristas
Government of my country right through to PROECUADOR and Specialty Coffee Association of Ecuador ACEDE, especially: Gabriela Romero and Jose Nicolas Vélez
This year will be my second time competing at the World Barista Championship. last year, at the WBC in Melbourne I finished 3rd and was happy with the result because it was my first time competing, but more importantly because I learned a lot and made many new friends. This year, I found another really great coffee and a been training very hard with my team, so I hope to make a good job in Italy as well.
I feel really proud to represent my country and to be part of an award-winning roastery like Viva Espresso in El Salvador. I have been working as a barista for a little over 2 years now.
I was very happy when my friend Alejandro Mendez became the first World Barista Champion from a coffee producing country.
I got my first job at Viva Espresso. There I began working as a waiter, because there wasn’t any barista position open at the time. I college I studied graphic design.
I was 18 years old and looking for my first job. A friend of mine that worked as a barista in Viva Espresso recommended me and soon after I got hired by Federico Bolanos, who has been my coach for barista championships.
I don’t remember the exact date, but It was in Viva Espresso when I had a cup of coffee that tasted just like caramel!
It was a real eye opener to drink coffee so sweet and yummy!
Daniel Mendez, because he was always right next to me answering all my questions about coffee and he taught me the foundation techniques about espresso and coffee brewing. He has also transmitted me the passion for coffee.
I would like specialty coffee to rise to the same nobility status as the great wines so it can be valued higher…like it deserves. Producers devote an entire year to produce coffee and face many challenges at the farm and mill and sometimes they barely make ends meet. We need to double our efforts to make the consumers understand all the sacrifice and work that goes into making a coffee taste great so they are willing to pay more for coffee.
Last year I had the opportunity to meet many coffee professionals that I admired and I discovered that they are all great people and good examples to follow.
My friend Alejandro Mendez, because he was the first World Barista Champion from a coffee producing country. I think his performance was stunning and a true game-changer for the competitions. But most importantly, I admire Alejandro because he is a formidable person…down to earth and humble.
I don’t have one favourite customer in particular. I guess I like all the people that are curious about coffee and are interested in discovering why a coffee tastes the way it does! However, I don’t discriminate…I also like to reach out to customers that don’t ask questions because it is a great opportunity to connect them with specialty coffee. I love talking about coffee to this kind of customers because it makes my work as a barista much more meaningful.
I’ve never been to a cafe called 5PM in Guadalajara Mexico, from Fabrizio Sencion, but I’ve heard many good things about the work they do with coffee.
Kenya. I really wish to visit this country because I want to learn how they produce such amazing coffees!
I like to play football and my favorite team is FC Barcelona. One of my dreams is to go see a match at the Nou Camp, their stadium.
Definitely drinking coffee! I see myself teaching other people about coffee and how to experience it better…I see myself making more coffee drinkers and helping producers make a better living with the the coffee they produce.
First and foremost I would like to thank Federico Bolanos, my coach, for all his experience and ideas for my competition performances and because he has been a great mentor and a good friend. Also, Alejandro and Daniel Mendez for all their guidance and advice and for showing me the importance of being a humble and sharing person.
I’m a 21 year old student from Turku, Finland. Most of my time I’m reading or making espresso. I’m studying Pedagogics in the University of Turku and working as a barista in Cafe Art. While working in Cafe Art, coffee has become one of my main intrests beside studying. I also like to run, meet my friends and play music. Coffee may not be the thing I’m going to do for living in the future but I’m quite sure It’s going to be a life-time friend of mine.
about 2 years
I’m now studying Pedagogics in the University of Turku.
I first worked in a small cafe and learned to make espresso based beverages. I got more interested in coffee and started working in Cafe Art last August.
I can’t name the first amazing experience. Many small experiences and decisions have led me here.
Co-workers in Cafe Art. Thanks to them I became more interested in coffee.
I think I don’t know the industry well enough to tell what I would like to see changed. Maybe focus should be more on the things that one can effect on. I think there is room for more consistency and objective quality when talking about espressos and the work baristas are doing.
Ben Kaminsky, because I believe in the things his teaching
Matt Perger, because of the last year’s performance and I think his focus is on the right things.
One couple has been visiting both cafes I’ve been working in and they are always smiling.
When talking about finnish cafes for example Good Life Coffee in Helsinki.
I have never visited any and therefore there are many coffee producing countries I would like to visit.
Pedagogics and Psychology, running and playing music
It’s hard to say. I believe a lot will happen in the next five years and there are many possibilities where I might end up to.
All the co-workers in Cafe Art and Turku’s Coffee Roastery.
I live in Paris and I love coffee in Every way, it’s my second time in WBC….so now just enjoy,taste amazing coffee, and do the best of my self in this amazing Competition.
Steven Leighton from Has bean coffee in UK, awesome guy, amazing coffee, the best roaster in the world….
Ricardo Azofeifa Mora, passion, knowledge and he share his coffee love with the others Barista…
Stumptown coffee roaster in NY
Ethiopia, the coffee origin….
My family ( my wife and my son) Sport,Musique, Fashion…
…… around the world to learne much more and to share my coffee Passion
my wife….she support me along this time and my coaches Rebecca, Aaron and Ricardo.
Hi! I’m Erna and I love coffee! I work as a barista in Münster, Germany, at roestbar, a local roaster with four coffee shops. As SCAE authorized trainer my work also includes training our staff and interested people which is a great opportunity to share my passion for specialty coffee.
I studied Classical Archeology, Ancient History and Philosophy and graduated from University with a M. A. degree in 2011. I worked as an archeologist at excarvations in Greece, I taught one semester at the university and started a PhD. But by that time I had already deeply fallen in love with coffee, so I decided to quit my career as an archeologist and became a full time barista and -trainer.
As a student, working at roestbar’s.
The first time I could taste the complexity of coffee in a cupping. Ever since there have been many more cuppings and a lot of other amazing experiences.
That’s a difficult question! At first probably Sandra Götting and Mario Joka, owner and roaster of roestbar. But also all the great coffee people I’ve meet during the last years. When it comes to coffee, I’m like an information sponge – I love asking questions and that way I try to learn from everybody.
On the one hand I’d like to see the specialty industry keep growing, on the other hand we should start working on a more explicit definition of specialty coffee.
There are so many!
I admire every barista who loves and makes good coffee and is able to communicate that.
I appreciate every customer who is interested in a good cup of coffee.
I just visited San Francisco, there a re a lot of great cafes, but I especially liked Four Barrel’s and Saint Frank Coffee.
I already had the chance to go to El Salvador, which was an amazing experience. Actually I’d like to see all coffee producing countries, but a dream coming true would be a trip to Ethiopia, because I really love these coffees.
I like good food and drinks, detective novels, dancing and fishing.
Definitely still in the specialty coffee industry!
I have to thank so many people and I am very grateful that I know so many amazing people! There’s:
- my team at roestbar, who’s always supported me – without them I wouldn’t be here
- my family and friends who helped training, supported me, borrowed things, polished glassware etc.
- my trainers Tom Schweiger and Philipp Meier
- BWT Water and more and Röststätte Berlin who made it possible for me to train on a Nuova Simonelli Maschine
- the farmers who produced the coffee and the milk
- and of course my husband.
WORLD LATTE ART CHAMPION 2011
NEVER WORKING ALONE
ALWAYS HELPING PEOPLE AND LEARN FROM THEM
CHARMING AND DANCING BARISTA
I WAS A SEAFARRER!
IT WAS MY HOBBY AND I START WORKING AS A BARISTA THEN I FALL IN LOVE WITH MY JOB
MEETING THE TAF TEAM
STEFANOS DOMATIOTIS CAUSE HIS PATION FOR COFFEE
SEED TO CUP INFORMATION AND TRAINING
PROFFESIONALISM WHILE WORKING AND COMPITING
HAVING MY OWN COMPANY
I WILL SAY IT ON STAGE! STILL HAVE A MONTH TO GO
Jose Miguel Echeverria Donis
Cafe El Injerto
My name is Jose Miguel Echeverria I have 27 years old, i live in a beautiful country named Guatemala.
I describe my self as a friendly, positive person. Capable of taking on challenges im very determined with lots of dreams and goals.
I enjoy every moment with my family and friends and I like to shares with them a good cup of coffee.
I’m a ver hard worker person, I approach in learn new things every day.
One of my hobbies is to skate with my friends in my free time.
I studied graphic design in 2007 were I learn design strategies. In 2012 I studied Business Administration. This experience helps me to have a good administration in the caffeeshop.
Currently I’m in charge of the Coffee School were I increase my abilities and knowledge providing a high-caliber education of coffee. This makes me feel proud of my self because I’m reaching every dream and every goal I have in my life.
My first job was working in a Bank, but I didn’t feel comfortable, so I decided to find the passion of my life in some other work.
In 2007 I had the oportunity to work in a Coffeshop, where I learned techniques and coffee description like acidity, body, aroma, finish, how to roast a particular bean and so many things more. I had 3 weeks of intense capacitation wich Raul Rodas were the trainer for the National Championship of Baristas in 2007.
I feel very amazed about all the figures an arts you can create in a cup of cappuccino or latte, so thats were I decided to learned more about coffee. Over time I get in my self in the Coffee World, were I improve my technique skills and learned so much more.
At the end of the year I had the opportunity to work at the coffeshop of Finca el Injerto, where I learned the quality of the infused brew, cupping and how to roast coffee.
I had the opportunity to participate in the National Championship of Baristas with the support of Arturo Aguirre and his son Arturo Aguirre.
I was supported by Hector Gonzalez, the Champion of World Cup Taster Championship in 2010.
In 2011 I participate in my first National Championship, was an awesome experience for me, because I learned so many things and open my eyes to expand my knowledge to new horizons in Coffee.
It helps me to believe more in my self as a Barista, guiving my best in every cup of coffe and enjoying every part of the competicion.
That’s how I earned the Third place in that Championship.
Arturo Aguirre, his son Arturo Aguirre and Hector Gonzalez, because they teach me to work hard for every goal I had in my carrer as a barista, they increase my knowledge letting me expirience with every process in coffe, believing in my self and my abilities.
They let me put a little piece of my self in every cup of coffee, using my creativity and passion.
I would like to increase the coffee culture in my country, letting people participate and get involved in every step making a good cup of coffee and letting them enjoy the different flavores you can expirience in every sip.
James Hoffman, becouse I admire his passion, his knowledge and every contribution he made to coffee scientifically.
James Hoffman, becouse I admire his passion, his knowledge and every contribution he made to coffee scientifically.
All my custumers are specials and unique and I give my best to everyone who visit the coffeeshop.
Juan Pablo Lara is one of them, he is very special, because hi always support me in every new creation, encouraging me to extract flavor evenly and thoroughly.
Tretto Café because its the best coffee in Antigua Guatemala, and you will have a new experience in every sip.
Kenya, because this country has one of the best coffee in the world to me. They perserves the artisanal process of the coffee giving a differente flavores in the cup.
Travel around the world, learning about differents cultures, getting know people of other countries.
Expanding my knowledge and sharing my experience to every person who wants to learn.
I want to thank God, my family, every people who support me in this three years, Aguirre’s family and Hector Gonzalez for being my mentor.
Jose Luis Herrera Madrid
Cafe La Estancia
Tri Champ Honduras, barista for about 7 years.
I started working on a coffee kiosk in a supermarket.
when I get to visit the farms in my country Honduras
in my country I would like to see more specialty coffee consumption.
owner of a Barista School
my Boss, and my family and coach
The Cupping Room
Kapo is a 2-time Hong Kong Barista Champion. Kapo worked in coffee for 4 years and he has been competing for 3 now. He owns a coffee shop in Hong Kong, The Cupping Room.
I studied Psychology in College and Supply Chain management in my MBA. Worked in different field including biotech, leisure management and restaurant management before being a barista.
My love of coffee started in San Francisco where I interned in a summer during my MBA study in 2009. After my graduation, I went back to Hong Kong to start a coffee shop and have been involved in coffee ever since.
A pour over coffee that has mango and passionfruit flavor.
My staffs. We keep challenging each other and the way we used to do. I keep improving at a phenomenal rate because of them.
More diversity in terms of coffee shop model. I would like to see new conceptual interior design or cross over with other industry or brands. Diversity always win.
Colonna and Smalls in Bath, UK
Colombia. In my opinion, it’s the most progressive coffee producing country
Traveling and foodies
Andy Sprenger from Sweet Bloom Coffee Roasters. He’s fantastic
Expresso Cafe Hungary
My name is Krisztian Nagy and I am 35 years old. My passion is coffee and I am currently the senior office manager at a speciality cafe chain in Hungary. Last year I was chosen in the first 10 best baristas in Hungary by the coffee customers and this year I won the barista championship in Hungary.
I always worked in the hospitality before, I worked both in restaurants and coffee shops in Hungary.
I always worked in restaurants and coffee shops.
I was only 14 when I first tried coffee.
Pete Licata was my greatest influence because I was interested in him as a world championship winner and in his great efforts and creativity added to the coffee business.
I would give more information to people around the world about coffee through various channels such as media and verbal communication.
Pete Licata in order to see what he could change in coffee industry since he won the world championship.
Attila Molnar who is a 4 time Hungarian barista championship winner and he knows everything about coffee, he is an icon.
I have many recurring customers whom I like much as they are not only customers but they are also interested in the method how a good coffee can be made.
Tamp and Pull cafe chain.
Etiopia in order to see where coffee is coming from.
In a barista school as a leader barista teacher educating the next generation of baristas.
My mentor, my friends, my boss and my colleagues for their help and support.
Common Grounds Coffee Roastery
I was born and raised in Jakarta, Indonesia and studied abroad in California, USA. This will be my first time representing Indonesia in the World Barista Championships. I own a two cafe’s in Jakarta named Pandava Coffee and Common Grounds Coffee Roastery. I am truly excited to be able to meet top baristas from around the world!
I graduated from University of California, Davis with a business economic degree and started my career in banking before becoming a barista
I first opened my coffee shop with my partners 3 years ago and have never stopped being inspired by coffee ever since.
When I first brewed my own espresso 3 years ago, never stopped chasing to make a better one afterwards.
My roaster and business partner, Daryanto Witarsa. He was the one who taught me about coffee and the world of coffee.
I would like to see more support and growth in developing countries that have great potentials to produce high class coffee and baristas.
laila ghambari because she’s always smiling and looks friendly!
Matt Perger, because of his composure, interaction skills, and ingenuity
Yes i do, her name is Hanna and she always pushes me to make her coffee better and better each morning.
One of my favorite cafes is Four Barrell Coffee in San Francisco
Panama, they produce the most excellent coffees
I would like to be heavily a part of a full grown specialty coffee community back in my home country, Indonesia. In hopes to create a greater coffee education for one of the most populated countries in the world.
My partners at Common Grounds Coffee Roastery Indonesia, my friends who have helped me prepare and advise, and finally my family for their support.
My name is Pete i’m currently the head roaster for 3fe where I’ve been working pretty much since 2011, I’ve done everything in the company starting as barista to working in the kitchen to becoming the manager of the cafe until i got the chance to open the roastery at the end of last year. This is my second year competing where I managed to come third in 2012.
3 and a half years
I worked as a chef for nearly 10 years in a number of roles all around the world.
I discovered 3fe as a customer and quickly became one of those customers that asks lots of questions and wants to try as many different coffees as they can. And one day Colin asked if I wanted a job and here we are over 3 years later.
Can I pick two, Colin (Harmon) and Steve (Leighton) Colin for getting me to understand that the idea of change is positive thing and nothing to be scared of ive never worked anywhere change is so welcome because there is a want to be better and progress, and steve because his passion is so infectious, I swear ever time I talk to him I come away loving coffee even more.
oh has to be Gwilym Davies he just look so friendly.
Charles Babinski, I just enjoy talking to him and when you see him work it just nice to see someone who enjoys the interaction between customer and barista so much. For him the experience is so much more then just whats in the cup.
Well these days I working in the roastery, but when I was on bar it would have to be “Yirgacheffe Man” we later found out he had a real name but all he wanted to was Yirgacheffe. And back then this was very exciting as the tastes of Dublin were moving towards more exciting and better coffees. We never did bother using his real name.
Im going to say G&B in Grand Central Market, firstly hands down the best coffee I been served in the past 12 months. but just their approach to every aspect of the cafe is great. The energy they put into cupping and recording samples just to see what good enough to serve on bar is truly impressive. And then there is the milkshakes, its true what they say Charles Babinski’s milkshake brings all the boys to the yard.
Oh a hard one but im going to pick two. Nicaragua and El Salvador, not only because these are the two countries most look forward to every year but in my recent experiences some of the experiments i’ve seen and tasted from some of the producers have been so interesting, id just love to go and see how and way they make the decisions they do just pick the farmers brains.
Well from my past life as a chef cooking and food is a massive passion of mine and lately i’ve been enjoying getting involved with a few pop up dinners around the city. I also love to make things even though its just an excuse to play with power tools even though anybody who knows me would say this is not a good thing.
I don’t make these types of goals for my self anymore. I think if I did maybe I wouldn’t be working in coffee right now as it would never have fitted into any 5 year plan I had.
Yann of course for putting his life on hold to coach me, and effectively replacing his girlfriend with me for the past 6 weeks. Also colin for helping and steve for finding amazing coffee I know how valuable their time is and im pretty dam grateful for everything they have done for me.
I have been breathing the coffee atmosphere in the coffee family business since i was a little boy. I attended a lot of courses and I worked in Italy and in the England -London as a Barista.
I met the best baristas in the world and i realized how the coffee world is infinive.
Be a barista is not only a job , it is an opportunity to comunicate every day to ordinary people whay coffee is about.
For this reason i continue to discovery this fantastic world trought out studing, experimenting innovation, visiting directly farms and roasting my onw coffees.
Coffee is my biggest passion.
Im so lucky to do what i love every day.
I have a linguistic Diploma.
Breathing the coffee atmosphere in the coffee family business since i was a little boy
When at 13 years old I made my first Heart of latte art in a cappuccino
Althdugh I met the best baristas in the world , it s thanks to my father that trasmittd to me his passion for coffee.
I would like to see more interest for quality coffes and specialty coffees as well
Francesco Sanapo Because he represents the new italian coffee generation and i work a lot for it.
My favorite one is Always the new one because I can tell him/her how beutifull his the coffees world
The new coffee shop that my friend Francesco Sanapo has just opened in Florence.
I have not a favorite country but I would like to visit all of them.
Photo and travelling
I do the best every day and i live my life day by day.
All the guys of SCAE ITALIA, friends , my family and especially Andrea Lattuada, my coach.
Maruyama Coffee Co., Ltd
Hello guys, I’m Hide from Maruyama coffee in Japan. I’m very glad to be here again. Last year, I was on 13 place where is so much close to the semi final. I’ve learned just 0.5 point differences decide everything. However through out this experience, I’ve never been pessimistic! I just can’t wait to competing WBC again, and I’m sure it will be so much fun! Thank you guys! Pura Vida!
I’ve been in the coffee industry since 17 years old. At an university in the U.K., my major was ” intercultural Communication”. I was studying subculture especially about body modification.
My father introduced me coffee when I didn’t know what to do for my future goal. Coffee became the light of my life. I felt that the world started to be bright like a rainbow. I’ve been completely fascinated by specialty coffee since then.
It was when I felt the coffee was fruits. It was the one from Ethiopia, I think. I still remember the surprising moment, the fruity aroma and the taste.
He is a charismatic coffee man of a strong faith. He knows wonderful coffees in the world and gives us them with the wonderful stories as a buyer.
I can’t predict how this industry will be changed in future and I’m so excited about it.
It’s too many to name all of them.
I admire him because of his belief in treating coffee as a barista.
Everyone is my favorite.
It’s too many to name all of them.
It’s the origin of coffee.
My dog, Mancha. He’s a French Bulldog.
Anywhere in the world as a buyer!
First of all, I must say thank you to Kentaro Maruyama and my team member. Also, I appreciate Pete, Holly, Francisco and the Enrique family. And My girlfriend and my family have been a big support for me.
NAIROBI JAVA HOUSE LIMITED
I have been a Barista for 5 years and this is my first time competing at the world level. I just love making great cups of coffee and also putting a smile to my guests.
I studied to be a community developer but i got a job offer of been a barista in Nairobi Java house. I would say it was just curiosity that made me join baristaring, but i used to drink coffee a lot.
I first learned how to make filter coffee which was quite easy. The was no skill needed there. Then i moved on to making coffee using the espresso machine. Then coffee making become more interesting.
When i first poured and made my first cappuccino.
Any person who has worked as a Barista i Java. I always learn something new from them
People appreciating good coffee especially coffee growing communities. I find it wrong to grow and not drink your own coffee. Where i come from we are just getting started in brewing and drinking good coffee. We have been in a tea drinking culture.
Matt Perger- He is an inspiration judging by what i saw him achieve in WBC 2013.
Matt Perger. Reminds me on what i need to do – move fast to serve as many coffee lovers as possible.
Brazil. For learning their coffee growing practices and exposure.
Brewing more sweeter coffee, working and interacting with more coffee people across the world.
My Coaches and trainers! Mutie, Alfred, Peter, Antony Tito, and all my fellow great Baristas in Kenya.
Got into coffee back in 2011, but found the true passion for it once moved over to London in 2012. Worked at Harris + Hoole, growing speciality coffee chain in United Kingdom. Now part of Caravan, leading speciality coffee shop/roastery in London.
Grew up with two older brothers, so a total tomboy. Not spoiled, but quite stubborn and stick to my opinion, if I know I’m right. Love hosting parties or just having people over because I get to make breakfast – the best part of the day! Have you ever tried cereal or PJ sandwich for dinner? Breakfast makes me happy.
Can’t imagine my life without books. Reading is my other passion that feeds the soul.
The best part of my job is the people, coffee people to be precise. Starting with fellows baristas, roasters, going to the farmers. Everyone that’s involved with coffee seems to be very positive and joyful – an amazing community all over the world.
Before becoming a barista I used to volunteer in an orphanage.
After school decided to take a gap year and to try myself as a barista because I was always fascinated with their work culture/type.
My first coffee in London from speciality coffee shop “Taylor Street Baristas” that literally smelled like flowers.
Ieva (Eve) Malijauskaite – 2013 Lithuanian Latte Art Champion (14th in the world). She was the one, who hired and trained me. With her partner, who won Lithuanian barista championship in 2011, she opened a high quality coffee roastery (Taste Map) and now are slowly revolutionising the coffee world in Lithuania.
More investment into farming education and higher pays for the speciality coffee producers – it’s the core of our industry after all.
Sonja Bjork Grant – her devotion to educating the coffee world is a great inspiration
Estelle Bright – girl power all the way! She’s the first coffee lady in UK and is a great example to everyone that thinks coffee is not for girls.
Let’s just go on a coffee tour, one can’t be chosen
Ethiopia, where the legend began.
books and baking
Travelling around the coffee producing countries working towards producing better quality coffee for the speciality market
Dennis Tutbury – my first trainer, who helped me to win my first national championship. He never gave up on me; carried me, when I wanted to give up; just always was there for me.
Erika Chagoya León
I come from the family that worked in the coffee farm, and I really know the hard work they have to do everyday.
I believe in the fair trade for all the people that work, produce and take care the coffee.
I have been drinking coffee since I had 4 years old because My grandparents love it and They teached me to enjoy it. They are from Veracruz.
And I always wanted to have a coffee shop, and now, It is a dream come true.
I have been working in this industry for the last 7 years and I really enjoy it.
But I love the service and I would like to do something for the people that work in the coffee industry and for my country.
We have amazing coffee, just We need to chose the correct process and learn more and more about this coffee universe.
I have a degree in Business Administration.
I worked in the company Honeywell for 10 years in the Customer Service Departament until I opened my own coffee shop and at this moment I have 2 coffee shops.
The name of my coffee shops is GRADIOS!
I love the coffee since I was a child, but The real reason is because I always played with my friends that We had a the coffee shop or restaurant, so I think I always know what I really want to do, but now it is more professional than before, now is more interesting, it is a wonderfull coffee universe.
And now You can compete and feel the stage emotion in order to propouse a new version of the coffee.
Wow!!! it is perfect.
Always it is amazing experience for me because all the time You can enjoy in differents ways the coffee and always it is a surprise me , but I think it happened when I saw the nice big rossetta in my coffee latte.
I think the people that work in the icontry industry.
They inspire me.
And the customers that enjoy to drink coffee.
Education about the proccess coffee and
And More coffee.
would like to know all of them, I think it can be a very interestiing history.
And make a book about the Baristas stars.
IIn the Barista stars, I have two favorites, Heder Perry and Michael Phillips.
I love their professionalism and their way they are.
They really understand that to work in something that you really enjoy it it is like a play.
All the customers are my favorites.
The coffee farms in Mexico, Veracruz, Oaxaca, Guerrero, Chiapas, .. Wow… It is amazing experience.
Ethiopia, the earth mother´s coffee
I love to do excersise and dance
I love to read and I love to travel.
I love to watch the movie
I love the art
And I really like to do something different each day.
With a lot coffee shops with differents origins coffee, and people work happy and customers pleased with the service because they know that the Chain of coffee industry was taking care a lot.
The Asociación de Cafes y Cafeteria de Especialidad, AC, thanks for the oportunity to do it and give us the most wonderful experince.
Gracias Arturo Hernandez Fujiyaki.
And of course to my Mother, She is the best,
My Sister, thank you for take care me all my live, You are my hear soul mate.
And all My team from the coffee shops, without them I can´t do it.
All the people that work in the AMCCE and AMECAFE
And the people that work in CAFECOL, thanks in order to help all the producer and farmers.
You got the heaven.
Thanks to all the people that make possible this competition, SCAE, SCAA and coffee event.
Thank to you.!
Coen van Sprang
Bocca Coffee Roasters
I am 29 years old and living in beautiful Amsterdam together with my girlfriend. We both like good food so we often hang out on food markets and go to restaurants when we have the chance. I also can’t wait to get my golfclubs again when WBC preps are over. Playing golf for hours with friends, walking in the forest, complete silence only the sound of birds singing.
Since 1,5 year I am working for Bocca Coffee Roasters after working for years in an espressobar as a barista and shop manager. I really wanted to learn so much more about coffee itself and till now this is the best decision I made.
I am really happy that Amsterdam is taking off now, coffee wise. Many shops and small roasters are opening their doors. More and more people get aware of what specialty coffee is.
In 2012 I jointed the World Barista Championships for the last time. Last year I took a year off to get some new inspiration. I did went to Melbourne which was a great experience. Right now I am so excited to compete again and show my story and routine to everybody.
After high school it was too difficult for me to find out what to study. I was 18 years old and started to work for a espressobar. For a year I had the time of my life! After the year of work hard and party hard I finally started to study sportmanagement. After all that did not worked out the best and I went back to the espressobar. I worked myself up as a manager and started joining barista competitions. After becoming 3rd the first year I was competing, I became a national champion the year after. Shortly I managed to find a job at Bocca Coffee Roasters. Mainly I focus on green buying, quality control and training colleagues. I love it!
I got started when working in a espressobar since 2003. After 7 years, in 2010, I joined barista competitions for the first time. From that point I really got into specialty coffee, meeting other barista’s, joining workshops, visiting origin countries. From that point, there was no way back.
When I was invited by a competitor to come and watch my first Dutch Barista Championship. It was in Rotterdam in an old warehouse. There was that stage, the spotlights and barista’s telling the most beautiful stories with their passion for coffee. ‘This was my new goal. I wanted to become Dutch Barista Champion!’ That competitor, Yakup, is now my coach and barista-buddy for years.
On local scale I would like to see more micro roasters and specialty coffee bars in Amsterdam. And even more consumers who are interested and have the understanding of how quality coffee can be.
On national scale I would like to see an even more organized SCAE chapter. We are going the right way in Holland and I believe it can only get better. More certified judges, better communication and more passionated barista’s who will compete.
On world scale I hope the climate will chance that much so we can grow coffee in our own gardens in Holland around 2018. That would be exciting!
Charles Babinski. This guy compete already so many times in the USBC and became 2nd at least three times. Joining the USBC must be like competing in a WBC with al those regionals and pre rounds. Exhausting and stressful, but he must had fun while preparing for all those routines he did. He deserves to become once a national barista champion of the United States.
I was really overwhelmed by Blue Bottle in San Francisco and Proud Mary Coffee Roasters in Melbourne. At both places people were waiting easily 20 minutes for their favorite cup of coffee. Not because they lacked service, the places were overloaded with people! Every customer was really patient and knew it was worth waiting. Amazing!
Central America! I never went there so I am excited to see how the farmers produce their coffee over there. I am wondering if there are big differences with the farms I visited in Africa. And I like to taste some different varieties from the same farms over there. Never did that.
I love to discover new restaurants. Take the time to eat and drink with friends. Playing golf if the sun is shining. Traveling around the world, seeing things you only saw in movies before. Get rest on a lazy beach, naked.
At this moment I am very happy to work for Bocca. It would be great to improve the quality at Bocca a lot more the next coming years. Structuring the green buying, educating our customers really well and opening a few cafes would be great!
I would like to thank Yakup to get me involved in coffee. Henk, for his trust in me and Yakup for all those years even as this years sponsors. Bocca for roasting endless coffee to find the best roast profiles for the competition and for giving me the opportunity to became national champion for the second time in my life. My brothers for helping me out while training and backstage during the competitions. My parents for all their help and traveling with me where ever I competed. And my girlfriend for her endless patience for every time I said it was my last, when it was not.
And of course all those other people who helped me out with something, you know who you are. Without you, no WBC for me. Thanks.
Hiroko Hanna Teramoto
My name is Hanna Teramoto.
I introduce myself as ‘Hanna’ because that’s how my coffee friends know me back in New Zealand.
I’m originally Japanese, and moved to New Zealand 7 years ago. Since then, I’d been making coffee, and competed in the national championships 5 times. I’m looking forward to making many friends at the WBC
Before coffee, I was living in Japan, working as an assistant systems administrator for about 4 years in a TV ads production company. I chose to be in the mass media because I was a semi-pro radio DJ in my university years.
Initial dream that I had with my hubby (who is my coach for this WBC) was to start up our own cafe in the future in New Zealand. We both had no hospitality background, so I decided to look for a job in a cafe soon after we arrived from Japan. But every job vacancy that I found was asking for some skills in coffee making. I didn’t think much, just went straight into taking decent hours of private practice, and that’s were I felt this could be my real thing that I want to pursue. Ever since, I’m stuck with being a barista and thinking about coffee!
I lived in Christchurch for the first 3 years of my New Zealand life. Christchurch has three Champion baristas, Carl Sara, Luciano Marcolino, and Hide Kono. I was very blessed that I got to know all three of them. My first amazing experience with coffee was when I was spectating the NZ Barista Championship in Christchurch, I sneaked up on the station runners to taste Luciano’s coffee. I remember he was using Ethiopian Guji and the blueberry notes was something that I’ve never experienced before. It was sensational.
That would be Carl Sara. I’ve watched him compete back in the days, and my first national championship experience was his last one – or if I should say ‘his last one before break’. He was so up high above me, and to me at that time would have been sheer arrogance even speaking to him. That’s why I remember so clearly when he came up to me after my first ever performance at the national championship, and said my performance was good. Since then, every year when I’d competed, I’ve always asked myself ‘is this good enough to show Carl?’ Even now, I’m still trying to get closer to where he is, to his knowledge and his mind.
I joined the New Zealand Barista Guild Committee about a year ago. I had a hope that Auckland baristas will bond, help, and learn more from each other as we are the largest population out of the other two big cities. We held events regularly for them to get to know each other more, and slowly, the group is becoming larger, and more people showing interest in each events. As we make our Auckland community strong, us committee would help each other to connect with other cities, and hopefully we can become a one big group. We are almost there. This is getting more and more exciting specially when I think about the next stage of the New Zealand Barista Guild.
I know that I would enjoy the whole moment if I had the chance to meet one, but to be honest, I don’t really have one..Just like I don’t have one particular singer or actor that I really like..
I would have to say it’s Hide Kono. If I haven’t met him at the right time, I wouldn’t be here today. He’s the person who pushed my back to compete, and trained me in my early days of my barista life. I always watched his back like a little sister, and he guided me on to the right track. We live in different cities now, but I still remember what he taught me and refer back to it when I make decisions.
We are pretty close to our regular customers. We invite them for our christmas party and exchange presents, they invite us over for their parties and so on. This is why it’s hard to decide for ‘a favourite customer’. We’re just like one big family.
I don’t really want to push people to go to a particular cafe just because I enjoy it, because it doesn’t necessarily mean that they would enjoy the same thing that I do. So I can only recommend from my own perspective, and if I were to recommend one, that would be Ben in Auckland, New Zealand. This is the place that I go apart from my work when I want coffee, and they always have good and interesting lineups.
I would definitely like to visit Ethiopia at some stage, when I’m more knowledgeable and to be able to understand what I want to absorb from visiting that country. Ethiopia is special to me because it brought me the win in the national championship.
I think my biggest interest outside coffee would be something to do with zombies. I enjoy watching horror movies specially the good zombie ones, playing TV games that has a good plot with zombies too. But just to let people know that I’m not that weird, I do like to socialise with friends too. Not just on FB but to actually catch up for a drink or two.
I’m a person who puts mile stones in a short distance so I can’t yet picture myself that far. My parents are moving to New Zealand soon and I know things will have to change at that stage, but I can’t picture how it would change because the factor that may cause the change is not just up to me. But one thing I could say, is that I would keep making coffee and keep learning more. I won’t let any factor stop me from doing that.
I’d like to thank my husband, Akio Teramoto, the most for supporting me compete right from day one. He’s also here as my coach for the WBC. I’d also like to thank Mieko who helped me with sorting coffee from the national championship, along with Setsuko and my whole team of 10 people spending hours after their own work. Huge thanks to Team Espresso Workshop for supporting me all along, specially my roaster/boss Andrew Smart for letting me train whenever I felt like, supporting me with coffee and everything. Thanks to Team New Zealand for putting faith in me, supporting me, and sending me off to represent our country. Team New Zealand includes all my friends who supported me too. Thanks to my parents in Japan for always praying for me, and sending over accessories that I wanted to use for competitions. Thanks to my grandmother and in-laws for praying all the time, and finally my uncle who passed away in January who believed in me and pushed me to become the champion in the nationals that lead me to this WBC.
I grew up in a small town with 500 inhabitants in the northern part of Norway. If you have ever been a tourist in Norway you probably tried to get to Nordkapp. And if you did, you probably passed by my home town, because the main road to the north is basically the most important thing that happens there. My parents ran the local gas-station….. I started working there when I was 7.
Thats where I got spoon-fed the customer service side of my profession as a barista.
Later I tried to make it as a musician,- I played bass and trumpet. I try to implement the progression of self development I learned from playing music into my barista development. Listening to tapes of rehearsal is like tasting my brews, always looking to improve them. Detailed focus on technique and attention to details is common to music and coffee as ways to greaten the experience.
I got into coffee by coincidence. After a failed music project I really needed a job and I was drawn to coffee by the enthusiasm of the local coffee shop Dromedar.
I competed in the world brewers cup in Vienna in 2012 and placed 2nd in the norwegian brewers cup in 2013 and 2014, and also 2nd in the national aeropress championship this year.
I grew up in a small town with 500 inhabitants in the northern part of Norway. If you have ever been a tourist in Norway you probably tried to get to Nordkapp. And if you did, you probably passed by my home town, because the main road to the north is basically the most important thing that happens there. My parents ran the local gas-station….. I started working there when I was 7.
Thats where I was spoon-fed lthe customer service side of my profession as a barista.
Later I tried to make it as a musician,- I played bass and trumpet. I try to implement the progression of self development I learned from playing music into my barista development. Listening to tapes of rehearsal is like tasting my brews, always looking to improve them. Detailed focus on technique and attention to details is common to music and coffee as ways to greaten the experience.
As for my time outside work,- I still really like getting to know new music and working in a coffee-shop I also get the opportunity to listen to a lot of music.
I love cross-country skiing. Living in norway where its really cold and no sun in the winter, so skiing is what you need to do to make it through the winter
By coincidence. After a failed music project I really needed a job and I was drawn to coffee by the enthusiasm of the local coffeeshop Dromedar.
I can`t remember the specific moment, but i do know that it was when i tasted a kenyan coffee. I was blown away by the juicyness and the acidity, I had no idea coffee could be this way.
I live in a small town in the middle of norway, and there aren`t really that many baristas and coffeeshops. Dromedar where I work is considered to be the best in town, so I tend to search on internet and when travelling.
I experiment a lot at home and I read a lot on different blogs like jimseven, theotherblackstuff and dublinbarista. I guess I¨d have to say James Hoffmans curios and humble approach to coffee.
I´m also excited about the way Tim Wendelboe does his thing on his persuit of raising coffee quality
James Hoffman for his curiosity and enthusiasm.
Colin Harmon for the way he does his competition routines and the way he always focus on costumer experience.
I think my favorite customer is the one that doesn`t like coffee. They just haven`t tasted good coffee yet.
They`ve got a clean more delicate palette, untainted by bad coffee.
My favorite cafe is Java in Oslo.
Colombia. I`m using a Finca Tamana in the competition , so I´d love to visit that Farm.
I`ve gotten to know the process on the farm really well in the process of making my routine and I`d love to get my hands dirty there.
I really like getting to know new music and working in a coffee-shop I get the opportunity to listen to a lot of music.
I love cross-country skiing. Living in norway where its really cold and no sun in the winter, so skiing is what you need to do to make it through the winter.
I`m starting on a business education this year so i hope to done with that .
As a barista its hard to say. I feel like I´ve progressed and the coffee industry as well the past 5 years, thats whats so exciting working as a barista, things are changing so you have to pay attention to keep up. Maybe I´ll start my own place some day.
I`d have to thank my significant other Tone for pushing me to do better and supporting me while spending so much time at home and at work , tasting and talking about coffee. She`s a great taster and gives me bullshit-free feedback . She`s grown into speciality coffee along side me almost with the same amount of enthusiasm as me .
El Café de Harry
I’m 24 years old, I stuied Culinary art and a Like cook a lot, I live whit my family, we are two girls and me
I have a coffee brand, roast coffee for some restaurants and cafés around Lima, and this year i will opend my own shop.
I belive in just make what you love, so that what i’m doing and in my shop i will represent this,
I love dance; In my free time i like to go out and dance.. and go to the beach,
Before coffee, I studied Culinary art.. I love cook; by the time i used to in construcition mill, restaurant service, on sales .. and also i studied managment.
After working in many kitchens in very nice restaurants in Lima and Cusco, I realised that working in a kitchen is not what a like to do for life, i found that i didn!t enjoy enought.. so I was looking for a job (no kitchen anymore) .. and i found a barista job and there start all. .. (When I saw a barista job i didn’t know nothing about it)
on the other hand my grandparents had a coffee farms in the past, they just have coffee plants becouse they want to drink coffee, when i was a child i remember the delicius coffee that my grandmother makes; she picked, dry, roast and prepare for us by herseff .. it was amazing becouse I travel frecuently and hellp my grandmom doing her things .. and some of them was pick coffee or help in the drying … when I get a job as a barista I conect all the points, and make me a lot of sense on what I’m doing ..and for sure the experience whit my grandparents make me respect coffee more.
On my grandparents house in Piura – Perú, my grandmother pick, dry, roast and prepare coffee for us, I still remember this, it was soo special.
This guy not just make a great coffee, he developing and he share in amazing way what he learn; I been learnign a lot whit him; his humanity is a great point
- I would really like to make this kind of big events in a producer contries, to conect a litte more whit small farmers and to promove the internal consume.
- I would like to see son more producers that are cuppers and can control their own quality.
- I would love !! see soon more and more restaurants undertand more about coffee as a part of the culinary experience and not just as a complement.
Steve Leighton: I think is very smart and love coffee in a way that he can inovate, exlore and the most important thing is that he share knowlege whitout think in whtat is come whit it.
Thomas Schweiger: Becouse his simplicity on see the things, becouse he really belive in dreams, but not is just that, if you whant some you shuold work hard .. very hard.
He is working developing some process in Perú working very close whit proucers and he doesn’t mind if he should jump in a river to take a shower or so on .. but id not just that.
The way that he explore coffee, always thinking in be fair, always sharing new things, I have the oportunity to Know him very closely and he really make me see the things a little diferent.
He is Renato.
Renato is always open to try new coffee flavor, new tecnic; he trust on me and i know what he likes and what he never tried.
Always his points of view and ideas to get better oportunities in coffee are awsome.. always Awsome
I didn’s travel as much but i think everybody should go to handsome coffee roasters in L.A and VIVA ESPRESSO in El Salvador.
I would like to visit Kenya and Ethiopia.
1. Becouse is where the coffee grow for firts time.
2. Becouse the process that they are making are always great
3. I want to explore more what makes the coffees from this lands soooo delicius.
I will studiy a carrer in a Univertisy
I would like to work a project whit my family
I see my shop In Lima and Cusco; working very close to my team and producers the bests coffees in Perú; traveling a lot around the word learning more about coffee and share this whit my comunity in Peru.
I would like to make a coffee school in Cusco, to promote the produccion of speciallyty coffee, cupping, and barista; a espace to share all what i learn..
Big thanks to Thomas Shweiger, He open his door to my in a veryy nice and profesional way and we will rock !!
Thank David Torres and Luis Sanches to the great suport in Lima.
Kevin Israel Fortu
EDSA Beverage Design Group
I am currently working at the EDSA Beverage Design Group as coffee bar manager and trainer. I got into coffee when I was introduced to the Barista Guild of the Philippines in 2009, I started my career when I joined some of the barista competitions in our country in the year 2010 After I won for the first time, I keep on joining barista competitions every year. 2012 I started to work as a full time barista in one of the first third wave coffee shop in my country. I love exploring coffee, and love the coffee community. I am happy to be part of the coffee industry.
Hospitality Industry, I studied HRM and Culinary Arts when I was in college.
I got introduced by one of my professor in bar management and invited me to attend a coffee seminar outside the university then I fell in love with coffee.
I have tasted the Panama Geisha La esmeralda for the first time!
My mentors and my college friends. Because I have gain my experience in coffee with them.
More improvisation and sharing of ideas
One of them is James Hoffman, since before, I’m interested in the way he shares his ideas and knowledge to everyone. I want to meet also all the past world barista champions.
Pete Licata, I admire the way he presented the coffee chain during his presentation and I admire him as the 2013 World Barista Champion.
Yes, one of our regular customer. Every time he orders his cappuccino, he always say “cappuccino with love”, thus making his drink with lots a love
I recommend other specialty coffee shops in my country, there’s a lot of new cafe that will be opening this year and that’s very exciting.
Ethiopia, I always dream of getting to know more of the varieties in the birthplace of coffee and recall the history of coffee.
Music. I play the lead guitar or bass guitar. I like to travel in different places to try other beverages and foods. I’m interested in mountain climbing too and outdoor activities.
Exploring coffee and Traveling in different parts of the world. have my own cafe and roaster.
Thanks to the EDSA team, our coffee consultants and all the people behind who helped me. I would like to thank my parents who were always there to support me.
I am very happy to compete again in WBC. My first time was in Vienna. Last year unfortunately we didn’t have competition in Poland… But I was in Melbourne as a trainer.
I started my adventure with coffee in 2008. Every year brings me something new and I feel that I still have to learn a lot. The most important experience until this day was the origin trip to Central America, especially Guatemala. I always believed in coffees from exactly this country. I met there a lot of fantastic people, saw amazing coffee experiments and I know that have to come back there.
I have worked in the coffee industry more than 6 years.
Maybe it can be funny for somebody, but before my coffee life I always had wanted to be an actress.
I can’t remember the first one, because it was a lot of amazing experiences with coffee in my life… but probably the most important was my origin trip to Central America.
My coach and fiance in one person: Marcin. He always believe in me stronger than anyone else. This feeling gives me the strength to be better every day.
We need to be more open for the common people. Our community somethimes it’s only for ourself. We should go out, and share the coffee experience… with everybody.
I admire every barista who can realize his passion.
In my humble opinion, one of the most amazing cafe in Poland, which everyone should visit it’s: “Brisman Kawowy Bar” in Poznań. Why? Because you can find there real coffee geeks and we call them: “Cofee Pirates”.
Kenya- I love coffees from this country… But at first I need to come back to Guatemala as soon as it possible:)
I would like to see myself still in the coffee industry. Maybe with my own business.
I would like to thanks everyone who trusted me in this year.
My name is David Coelho, I’m 31 years old and I have a degree on Human Resources but my passion is coffee, as I’m living with it since 8 years old…
I live in Sintra, a beatiful village considered World Heritage, close to Lisbon, the capital of Portugal and close to the sea.
I work everyday at “”PaniCoelho””, a Portuguese Bakery / Coffee Shop where I have the pleasure to deal with coffee and consumers on a daily basis.
No, I graduated in Human Resources.
By helping my father in his Bakery / Coffee Shop.
My Barista Course Teachers. Because they introduce me to all the marvelous world of coffee.
Pete Licata, because I admire his history and success.
William Hernandez, EL SALVADOR, because he didn’t speak English and last year he did a great job during his performance in English.
In Lisbon, my hone town I would reccomend Café Nicola, because of its history.
Brasil, because it’s the world largest producer and also because we have historical links with Brasil and with their language and culture.
Beach, Soccer and Social Life.
Travelling around the world to know better the world of coffee.
My parents, for their patiente and support and My Coachers for all their dedication.
Hacienda San Pedro
I mixed the Industrial Design and the Barista Profession to construct the greatest dreams.
I start competing in barista nationals and now I’m in a great projects, recovering the industry of Puerto Rico’s coffee
working together with the best coffee producers, promoting the specialty coffee standards and services.
I work daily in the Hacienda San Pedro Coffee Shops pouring the best espresso of my country, I educated the costumers how their invest impact the coffee farm when they are supporting the local specialty coffee producers.
And also in february, 2013 I design a educational station in my bicycle where I visit public places to brew fresh ground local coffee and serve specialty drinks based on coffee, with out electricity just for go out of the normal perception of coffee serve in espresso.
I’m the second generation of wood-furniture worker in my family and grandson of farmers. In 2005 I graduated from a technical high school and work in the family business and related companies. After a year I start work as a barista in 2006 while studies Industrial Design in the main School of Art of Puerto Rico.
When I was looking for a part-time job, I found a full time barista llife !
Actually, my childhood has been related with coffee, because my grandfather was a coffee producer in Puerto Rico. But, the most amazing experience with the coffee was in 2009 when I participated for first time in the World Barista Championships in Atlanta. Rather than made the baddest presentation of my life, I meet a lot of coffee professionals, baristas and companies all around the world focus to developing a real passion and respect for coffee,coffee farmers and costumers. …At that time I learn the importance of the professionalism, behind of the coffee services, can improves the future of coffee industry in my country!
For the latest 5 years, Im so influenced by Don Roberto Atienza , His love for his country, his farm and his family its admirable and inspiring. Roberto is one of the most experimented coffee producer in Puerto Rico and we are in a direct contact crop to cup every year to develop to our costumers the most incredible gift that gives our island that is coffee.
I’ll like to see more hands during the harvests.
I would like to share some espressos with Stephen Legington because I think its so hard for him see a lot of presentation without a sip. Maybe he dosn’t tried a puertorican coffee and it will a great pleasure meet him.
Franecesco Sanapo, he have a unstoppable passion and a big heart, his commitment motivates other! Is my brother
KIds,they are really honest, they loved the latte arts and require quality to share their coffee with their parents. They will be our next customers and our future.
Everyone should visit Puerto Rico at all, but you should visit the Hacienda San Pedro and Coffee Museum in Jayuya , They have everything, history about coffee production in our island, the farm and processing and the coffee shop that in the best of the case you can enjoy a great cup of coffee served by the coffee producer Mr. Roberto Atienza.
It will be interesting visit countries like Ethiopia, Java to meet the origin of the coffee, see and compare the climate and soil where grow the coffee or The Reunion Island which was planted with coffee quite before than Puerto Rico and also is a island.
I love good music, drawing and enjoy the life.
Im working on it! …with great goals achieves!
I’m really thankfully with my wife Karla Ortega who support me in this whole preparation for the WBC for the las 7 years,
Thanks to Mr. Roberto Atienza and Rebecca Atienza, a great people with a great passion for the coffee.
And a great thanks to Lucemi Velazquez. All of them believed in this project!!
REPUBLIC OF KOREA
Fritz Coffee Corp.
나는 2001년에 커피를 시작했다.
나는 뮤지션이었다. 기타를 전공했다.
나는 나의 동료들과 함께 커피 회사를 시작했다.
나는 커피 포장, 배달, 카페 인테리어, 로스팅 등 오랜 시간에 거쳐 많은 일을 맡게 되었다.
이것은 현재의 나에게 많은 자산이 되고 있다.
나는 대학 진학에 여러 번 실패했다.
나는 많은 대회에서 실패한 경험이 있다.
많은 실패 역시 나에게 큰 자산이 되고 있다.
I started with coffee from 2001
My major was Music especially guitar
I established a coffee company with my co-workers, Fritz coffee corp.
I did work many parts which were packing, delivery, cafe interior and roasting ext, for a long time…
These experiences make me who I am who is champion of Korea.
I failed many times in my life.
I entered Univ. after then failed a lot of times.
I failed many times in Competitions of Korea.
But These fails make me to grow.
The failure is the mother of success to me.
There was small roastery near my house.
They need part timer.
I was there.
My first Espresso.
We are coffee workes.
“Workers of the world, unite!”
Every beauty of the world.
5 Extracts, 5 Brewing, Coffee Seed, Coffee LAB, Coffee LEC, Coffee Libre, Momos Coffee, Coffee Eyagi, Coffee Graffiti, In Earth Coffee……………..
My FATHER, MOTHER.
and My team, FRITZ
I am volunter of SCAE ROMANIA chapter and i travel last 2 years in all Romania to teach people about coffee.
My bigest dreams is to be BEST NATION in Coffee.
Before coffee i work like a bartender, but coffee it was love at first site
2007 it was the year when i started.
When i discover SCAE and i start to prepare to compete.
Silvia -my trainer, because she teach me how to work with coffee.
he quality of coffee in our market.
william hernandez – because he has faith in him
el salvador – finca santa patrona
El salvador – because of the amaizing coffee
traveling, teaching people
have my own company
My name is Dima, I am 32 years old and I work at Omni Coffee.
I started working with coffee in 2004 as a barista.
Omni Coffee, is located in a city called Krasnodar, south in Russia, very close to the Black Sea. My position today is Head Coffee Trainer inside our “”Omni Coffee school””.
Last year I became, as the first person in the Russian Federation , an Authorized SCAE Trainer. The AST education is a new wave in Russia and it is a big challenge for me personally and the whole company.
1. My wife and my family
2. Coffee & coffee people
3. Football (Soccer & American football)
I spent my childhood and youth in the football (soccer) academy. After that I was in medical school and worked for a medical emergency. And then coffee has happened in my life
It’s very simple! Read a newspaper job advertisement “barista required.” Called – was invited – was well suited for this position – and everything has started ..
I think it’s a constant knowledge evolution. It looks like the first breath of air: once having started you cannot stop
It is impossible to select someone. A huge amount of people. I call them “coffee people”: from customers and baristas to “coffee-Jedi” :)
I want only one thing : a tasty coffee should always win
My students. Nowadays they get more knowledge and skills during two-days’-classes than I got during my first year. Imagine for a moment what will happen in ten years
The one who is sincerely smiling when he/she receives his/her “cup of happiness” and takes a sip. For example, my wife :)
As many as possible of those where “coffee people” work. This is knowledge that I can bring into my house.
As many as possible. All coffee producing countries have their own unique experience.
Soccer and American football. “Ex-athletes” – for me there is no such thing
For me it is not important. I hope to deal with coffee. I hope to be happy, honest and be respected by people for what I do
My wife and family. My team and the company. Thank you for your trust.
Xin Yi Loke
Common Man Coffee Roasters
I am tremendously passionate about coffee and love to learn every little detail i can about this wonderful plant. Being a senior barista and trainee roaster at Common Man Coffee Roaster gives me so many opportunities to further my path in the world of specialty coffee. Although i have only been full time for a year, i never once look back and thoroughly enjoy every single moment being in this industry. Be it being behind the bar on a crazy weekend or packing hundred bags of coffee on a weekday, i love the intimate relationship with not just the beans but also the people in this industry that makes it awesome. On my leisure time, i enjoy photo shooting and cafe hunting. Traveling around the globe are times i let myself loose and relax totally.
Loke Xin Yi
I was a nurse for 5 years in Singapore General Hospital spending 2.5years in the Surgical Intensive Care Unit. Work was very tough as we lack sleep, had to slough through night shifts and face unappreciative patients and family members. i was getting mentally and physical exhausted by the end of 5 years.
After 2.5years in Nursing, i was granted a scholarship in Bachelor of Nursing to Australia. In 2010, i spent 9 wonderful months in the city of Sydney and thats the time my eyes were open to the world of specialty coffee. By a stroke of luck, my campus was near the original first outlet of Campos and i could smell coffee even before reaching the store. I was intrigue by the endless long Q everyday at Campos and one day went in and ordered a cup of Mocha.
The cup of mocha with perfectly textured milk and temperature was so creamy, comforting, sweet and slightly nutty all at once filled my mouth and i was forever hooked into the world of specialty coffee ever since. Each and every day i crave for a good cup of coffee in the chilly weather and it sorta felt like everything is gonna be alright for that 5 mins when u hold a perfect cup of coffee in your hands. The way it warms you up inside and comforts your soul.
Andrew Kent. He is the general manager of Common Man Coffee Roaster, my coach and roaster. I always enjoy speaking to him because I’m constantly learning from him. He is like an encylopedia of coffee and has so much experience to share. It is also his believe in me that brought me to where i am today.
I would love to see more transparency in the industry as a whole where everybody would share knowledge and there are no small hidden pockets around so that specialty coffee would be able to constantly progress as one.
Aida Batlle, She is so smart and knowledgable, her dedication and marketing skills are astounding and there have not been a time when i drank a batch of coffee by Aida Battle that did not win my heart.
I admire a barista in Campos, city campus though i do not know his name, i remember his consistency every time i buy a cup. Although he was attacked by a shark and his face was severely injured, he continued serving his customers after discharge.
I have a customer who is always growing with me, I could tell as the days go pass, her palate was getting more discerning to the point when one day she rejected my coffee and ask,’ How old is this coffee?’ To which i could only sheepishly admit it was only 5 days old, she was so angry and i was getting impress by how much she has progress since day 1.
I can’t think of one, seems like there are so many brilliant cafes all over the world and i simply have yet to visit them all.
Given a chance, i would love to visit Ethiopia as this are where most of the heirloom varietals are found. Personally loving the ethiopia coffees, i’m very curious as to how there are grown and processed.
i’d love to be roasting in a different plant out of Singapore, hopefully either a Australia, America or New Zealand. Would also love to visit a farm and get my Q grader pass.
Most importantly, i need to thank to 2 great people who travelled half the world to lend me their support. One is my coach/roaster Mr Andy and the other is my girl friend, Wei Yan. To Common man Coffee roaster and my boss Mr Harry Grover who has so graciously given me this opportunity. To my friends and family at home, i know they are just as excited as i am being in this competition.
Serve good coffee and be nice to people. Simple as that. That’s what I want to do.
Oh, and watch movies. A lot of movies. That’s what I want to do too.
I was studying arts and interactive media
At a hostel reception with small espresso machine
Filtered kenyan coffee over ice
Basically everyone I have worked with so far. I’ve learnt so much from each of my colleagues and friends
Colin Harmon. He is one of the best and incredibly funny!
Movies, photography, music, cooking
On a proper holiday! On a small island with white sand beach, blue ocean and palms :D
Ralf, for supporting me in every way possible and for roasting my coffee. Nora, for all the advice, help and training. And everyone else who supported me in any way
I am the owner of Lineage Coffee, a coffee machine technician, roaster and barista. I have a wife and 2 kids. I collect and modify coffee machinery in my spare time and have a dream of having my own range of professional home espresso machinery and equipment.
I got into coffee through working in a private gym, they had a coffee shop downstairs and what started out being a caffeine fix became a search for a better cup which is the reason I am bald now:)
I live in Waterfall, KZN, South Africa, a smallish suburb in a really nice part of the country, just on the edge of ‘the valley of a thousand hills’ I spend my workdays running the Lineage Coffee bar in Stretta Cafe, fixing other peoples machines and roasting coffee.
Thats it I guess…..See ya’ll in Italy
I worked as a Personal Trainer, I did this up until I went into coffee full time last year.
I went to a technical High school which had subjects like, wood work, metal work, welding, fitting and turning, electronics etc. which has helped me quite a bit with the technical side of coffee.
A friend of mine got into making coffee on a Moka pot, I got sucked in the process side of it there, from there my wife bought me a domestic vibe pump machine. It sufficed for a while but I always wanted a commercial machine. I found a local roastery up the hill from me and they happened to have a single group wega mini nova in pieces. They gave it to me for free and I started rebuilding it. Once I rebuilt it I gave it to a friend(a story for another time) and we started a mobile coffee business together.
I used my recent knowledge of espresso machines to fix our first 2 group Cimbali M30 espresso machine. My friend that I started it with went overseas and I bought his half. I ran that for about a year and a half then sold it.
I found a small Diedrich roaster on Ebay in LA for a good deal and bought that with the money that I made with selling the mobile coffee business.
My dream had been to have a micro roastery, showroom for mostly home(professional) espresso machinery and cafe. I have no experience with food and knew that I would have to partner with someone who does.
Last year I joined forces with Stretta Cafe, a simple but excellent italian resturant. We created more of a cafe vibe by day and a restaurant by night.
I will be opening the micro roastery next door when I get back from worlds.
My first amazing experience was pulling a shot from my first vintage lever espresso machine rebuild, a La Pavoni P67. It was fantastic to see that it worked, and see simplicity in design work so incredibly well.
I think the www.Home-Barista.com community. IMHO passion will always stem from home, if it is just a job then you are fueled by money/business, not coffee. Its not wrong, just different. In my experience, people that love coffee at home often have better theories and more passion than the salary paid coffee professional.
Nothing really, It is moving into cool stuff and I am excited to see what happens next.
Gwylim Davis. I would like to sit over a beer and talk crap about old lever machines for an hour.
Anyone who can work a full time Barista job and still love coffee.
There is a group of ladies that I used to train when I was a PT, I always love seeing them walk into the cafe.
Espressolab in Cape Town
Guatemala…….you will hear why during my set:)
Possibly one more kid, a couple of more coffee outlets, my own house and a coffee machine brand….I dunno, we will see.. For now I am just enjoying the place I am in.
My Wife, Kyle Fraser, Adam Bright, Andrew McGibbon, my Lineage and Stretta team, The Coffee Mag, Ben Carlson, Mark Bray, The South African coffee community, Home-Barista. And many more.
Right Side Coffee Roasters
Filling this form is like being back to school because this is my fourth time competing and I´m so happy to be back onboard to the WBC as Spanish competitor.
It’s been a long time after the WBC 2011 in Bogota, while we were running our business as Right Side Coffee, roasting coffee in Barcelona and currently opening of our coffee spot in San Sebastian, where you all are invited to come and drink coffee infront of the beach.
Wish to all competitors the best.
I left school when I was teenager to ride motorbikes and compete in spanish national competitions, after that I became a bartender for many years and always enjoying serving to customers.
The first time I saw a Barista competition I began to pay attention to quality and all things about coffee.
I hope to visit many of them before I die. Each one of them have different focus on growing and processing coffee, so it’s really interesting.
Running, good bread and food.
I don’t know actually in 5 days
I would like to thank to all the Right Side coffee Team for the great support and job they did for me.
My name is Tobias Palm and I work as a barista and coffee roaster for Johan&Nystrom. I started to work with coffee 2011 when I started up a small coffee bar together with my best friend. One year later I moved to Stockholm and started to work as a barista for Johan&Nystrom. I started to compete in coffee 2013 and it went good, I won the Swedish Cup Taster championship, second place in the Swedish Barista Championship and Nordic Barista Cup Champion.
My passion for specialty coffee grew stronger so that led to that my best friend and I, the same that I had a coffee shop together with, started a coffee podcast in the beginning of 2014. The interest for the podcast have grew strong in Sweden and its fun to se how people more and more is starting to like specialty coffee.
In this competition I hope that this passion will show and that the judges will be able to enjoy my coffee just as much as I am.
Before I started to work with coffee I work as a youth leader in a church.
After a trip to Ethiopia I got my first coffee grinder and started to get more and more interested in coffee.
My first amazing experience with coffee was when I was in Ethiopia and I was sitting a late night together with an ethiopian family around the fire and the mother in the family made me coffee. She put so much love and passion into the cup, so that experience is still one of my best coffee moments so far!
My best friend and colleague Max Andersson. From the day one in my coffee carrier we have done everything together and he has always help me, trained me and been pushing me forward. He is one of the biggest reasons why I made it here to Rimini.
It´s hard for me to say what I would like to see changed in the world. But in Sweden I would love to see more people from different cultures and backgrounds show and present coffee from their own countries. I would also like to see more cafes make a greater experience for the customers who drink their coffee, just like nice restaurants do that little extra for their customers when they present their food.
The swedish barista champion 2014.
My colleague Eskil Ingvarsson. Eskil is passion. I can really admire that passion he has for his work.
I serious have the best customer in the world, he’s name is Lasse. He is an old artist and he is coming to our bar two times every day. Always with a smile and if you play the right music he gives you some amazing cakes.
In Stockholm I always recommend Mean Coffee and Drop Coffee.
I competed last year in Swedish Barista Championship with a coffee from the farm Un Regalo Del Dios in Nicaraqua, and sins then I have been dreaming of going and visit that farm.
I am interesting in football and I am a big AC Milan fan. Forza Milan!
I hope I am an amazing coffee roaster and I hope I had travelled to more Coffee producing countries.
I have so may to say thanks to! First my wife Jennifer, who’s always supporting me in everything! I also want to say thanks to “Team-Tobbe”, Erica, Max and Rebecka. They are so great and helps me with everything! Thanks!
coffee passionated since childhood, perfectionist, creative, open for new things, funny, sarcastic, dynamic, full of energy, socialist, traveller, spontaneous, easy to be with, sharing deep thoughts with people, critical, likes listening to music on repeat, dog owner
- Studies of art history at the university of Zurich (finished 2014)
- Studies of psychology at ZHAW of Zurich (Start: Feb 2014)
During my studies of art history I started to work as a barista at the Hotel Rivington and sons in Zurich.
When I was a child, my uncle took me to his favorite coffee places with one of how old-timer cars. These were a life changing experiences for me. During my studies I started to work as a barista to make my dream come true.
My uncle. see above.
More quality, more awareness and more sustainability.
the fantastic 6 of 2013
My boyfriend. He was a regular customer who become a coffee passionate and begin to extract his own espresso with GS3 i won from this year national championship.
- Cafe Grande Zurich
- Hotel Rivington and sons Zurich
Ethiopia, that’s where it all started and is also the origin of the coffee I am representing at the WBC
-my dog, running, my friends, cooking, my studies, traveling, art, psychology.
Still as coffee passionated as I am now but moving ahead.
My whole team and the people who still believe in me.
Tse-Lin (Berg) Wu
My wife and I started our coffee business, Simple Kaffa, when we were just students.
We hope we can deliver our passion for good coffee via simple ways and always have faith in sharing good coffee. To compete is a challenge for myself; however, I hope to encourage not only myself, but also people around me.
I studied Electric Engineering in college and started to work in a patent law firm after graduation, drafting technical specifications for clients.
When we were still students, my wife and I remade a tricycle and turned it into a mobile coffee kiosk. Despite working from Monday to Friday, we still shared our coffee with people on weekends, riding our tricycle.
I was just a student and joined a coffee sharing event. For the first time, I tasted my coffee in the cup; while the barista showed me on the map where the coffee came from.
My father. Because he sponsored the very first coffee machine of mine.
International barista exchange sounds exciting!
1st World barista champion. The boss of Kaffa. He is so cool.
Colin Harman. I like his style of competition. Very humorous and he has guts!
Does my wife count?
Monmouth cafe in London. Love the bread, coffee and people there.
Ethiopia. Everything started from Kaffa.
Become a father, having two children, having time with my family and owning a business in which people share a common dream.
Can I thank my wife? She helped me complete all these questions!
Roots Coffee Roaster
My name is Varatt, but all my friends call me “Tae”. I am a barista/roaster/owner of a boutique roastery called “Roots Coffee Roaster” and a few other cafes (such as Roast Coffee & Eatery) in Bangkok Thailand. I started my own cafe about 7 years ago, wanting to serve specialty coffee to a market that was not very educated yet. Now, it’s good to see people care a lot more about their coffee and that our industry is growing. My dream is to see Thai coffee being recognised as the region’s specialty coffee producing country… that we can cater to the world’s specialty coffee market as well.
I was working in the marketing communications industry…but then decided to open my own 12 seater cafe back in 2007…Never looked back since
I was sitting in Starbucks for meetings a lot and felt that although it is a lovely place, I just wished they served coffee quality that matches the value that they are charging. From then on, I started learning how to make coffee and fell in love with it… especially after I knew the most important ingredient in good coffee is understanding.
Ethiopia Sidamo Guji from Monmouth coffee Roaster in England …. blueberry, brown sugar sweetness… eye opening experience for an inexperienced coffee drinker many years back.
Everyone!!! from the farmers we worked with, the processor, our roaster, to the customers who drink our coffee…. I’m blessed to be in such a unique position to really see what coffee means to so many individuals, from how it tastes to how it actually effects one’s family’s livelihood…
In a way, I feel very responsible to find the way to best represent Thai coffee industry in a way that will best improve the lives of every one who’s connected in the chain
In Thailand: I would like to see the coffee community coming together more to share knowledge, teach, set a common goal together and walk towards it as an industry. I really feel Thailand has all the ingredients to produce specialty grade coffee but everyone needs to work together, from the farmers to the consumers.
Internationally: Focus less on trying to grow rare exotic varietals that only grow in remote areas/elevations and produce coffee so expensive that most of us cannot afford… and focus more on how to get less inferior varietals that are diseases resistant to taste better, and therefore, make specialty grade coffee more accessible to more people in the world
I don’t really have anyone in mind, but would be great to meet an agronomist / coffee scientist (who knows about coffee genetics and how to breed varietals) would love to share with him/her the situation of coffee in Thailand
hahaha… no, don’t have a favourite customer, but loads who have first started off customers and have now became good friends… this is an amazing job
In Thailand, Ceresia Coffee Roaster is really good… where I have my coffee if not at our own places. Else where, I really like the coffee scene in Melboune… loads of good cafes there
Costa Rica & Honduras… Costa Rica because they have a genetic greenhouse (CATIES)… would love to see their farms, walk and talk with coffee scientists and farmers…. I think there are still loads and loads more to learn about coffee varietals and we are just looking at such a small percentage of it
My family, food, urban development, football, growing my own veggies :)
In Bangkok and the north of Thailand… between my company and the coffee farms
still doing what I love to do (outside of coffee), whatever that may be at the time!
Korn, my coach, roaster, and friend. Awesome guy! Ray Buerger, our coffee farmer and processors. And everyone who has inspired me to know that the importance and value of coffee goes far beyond the taste descriptors and the numbers on the score sheets
I am working as a Barista since 4 years. Being in the world of Speciality Coffee has opened my horizon in a different aspect of Coffee. Learning each day and looking forward meeting Baristas all around the world and sharing knowledge.
National Coffee Championships
My family and their support
We have a long way to go in Turkey. Hoping that we can easily find and buy Speciality Green Coffee in the market in Turkey.
Scae Turkey Team
Africa Coffee Academy
5 Years of Experience in the Coffee Value chain.
Q and R Grader with Coffee Quality Management skills.
2 Time Uganda National Barista Champion and current Africa Barista Challenge Champion
Passionate about training and sharing knowledge with farmers
currently working as the AG Executive Director of Africa Coffee Academy
Business student with a Bachelor’s Degree in BA (Acc). Coffee was a better option.
Paying a better premium to the farmer i.e increasing his share per kilo of produce.
Collin Harmon, My most inspirational barista. Like his great presentation skills.
Yemen. Have been their and would wish to be their again. Despite the little quantities produced (Samples), they have a strong coffee history and amazing taste Mocha profile of their coffees.
My Trainers (Claire, Mannuel, Mark, Joseph, Jackie), My Company Africa Coffee Academy (Staff for all the support), The Uganda Coffee Development Authority as a major sponsor of Barista activities in Uganda, my coffee sponsors, Great Lakes, Coffee Cartel
World of Coffee
I am from beautiful city Lviv. Coffee culture in its foundation of city life. So not surprising that I work with coffee) It’s been for 6 years already and I happy with it.
This year I become second time the champion and Im realy proud of my self.
It my first job. Before I was study in university and have magistry diploma from philosophy and theology.
Work like student for summer time.
My first Championship were I det 10 place)
I think a lot of the people and all different. And they had influence in different time, so it’s hard to say who exactly.
Even if it’s a business with a lot of money I would like that people still stay with their honor and word.
In Lviv every second and ofcourse Svit Kavy) In Warsawa is grait Kofi Brand and I like Leniviec. In Kiev is good London)
Ethiopia! Everything start from there)
Ukrainian folk, books and food)
As a mami)))
YES!!! Markiyan Bedriy our owner, he is the best of the best) To our rouster man Roman Melnyk who was worry the most but did the gratist job. To all the girls from work)) To my coach that had so much patient))) And to all that was with me all the time)
UNITED ARAB EMIRATES
Balami Raw Coffee Company
Hi I am Kushal Kumar Balami. I am from the beautiful Nepal. I am married I have two children I hope they are watching me now. I was a very hard working farmer, growing fruits, tomatoes, corn and rice. I then worked in a hotel in Kattmandu serving food before coming to Dubai. I have been working in Dubai for 6 years with Raw Coffee Company. We have all learnt together at Raw, before I knew nothing about coffee, all the time we are still learning, there is so much to know about coffee to make it consistently good. Mostly now I am the roaster, roasting on a 18kg coffee tool, we roast 16 different origins, some days I am roasting 450 kgs in a day. I also enjoy training and helping our customers to learn to make the coffee properly. I am really excited to be travelling, this is my first time to Europe, and my first time at the WBC. I was placed second for two years, but this year it is my turn. Coffee for me, has become not just a job, but I have met many new friends, now I have a profession, and I hope in the future, I will go back to my own country and start a small business using coffee grown in Nepal.
Raw Coffee Company
before coffee i was a farmer in Nepal growing tomatoes, corn, rice and fruits. I then went to Kattmandu and worked in the restaurant of a hotel. At school I studied political science.
When I came to Dubai and was employed by Raw Coffee Company. The hiring policy at Raw Coffee is that if you are a good employee you are allowed to recommend a friend if they are looking for someone new. My friend Ram recommended me, and thats how the whole thing started. I only drank nescafe in Nepal, but I take my own coffee back for my vacations now.
I really remember my first SCAE barista training with Joey (Johanna Wechselberger) when she came down to Dubai and we did a team training. We thought we knew and understood the basics but it was really good to have it described so well, I really understood a lot more about the variables.
It would have to be from Kim and Matt who I work with, we all continue to keep learning together. We have bought new roasters, we are improving our roasting profiles, we understand how to get the best out of our coffee now. Matt was the barista champion a couple of years ago, we have a culture of competing now in Raw, so each year we are getting better.
I would love to see more companies trying and buying the coffee from Nepal.
I would like to see Dubai recognize the barista as a profession and pay proper salaries to their barista staff. I think this would really help the growth of specialty coffee in the region.
I would love to meet last years WBC winner Pete Lecita
I met Francesco Sanapo recently in Dubai, he was really friendly and a really good coffee ambassador. Jamie Elfman works in Dubai with one of our customers, he has given me lots of good tips. Ricardo Cartinez was a Mexican barista champion, he comes into the roastery a lot and we work together sometimes, drinking coffee and making coffee.
So many favorite customers that come in every day. There are quite a lot of people that come in and always ask for me to make their coffee, particularly the young beautiful women!
If you come to Dubai there are two really good independent cafes at the moment – Tom & Serg and Spill the Bean, they are both making good really good coffee and they care about their coffee.
I used the Colombian Nabusimake coffee for my competition when I won. I would love to visit Colombia and this place sounds amazing, no roads going in to it, beautiful mountains and forests, rivers, really isolated and clean air, very green (Dubai is very beige – sand!)
Music – I play the harmonium, playing sports games, bicycle riding, swimming in the ocean, watching movies. When my family is together when I am home, we make traditional food and all get together, go visiting in the hills to our friends and share the food.
I would like to be back in Nepal, but I am not sure, I need to put my children through their schooling. I would like to have a small business back at home, small roastery, small cafe, with my wife and family, this would be my dream.
Definitely all the guys I work with at Raw Coffee, my team. Matt who trained me, we were helped by Jamie, Ricardo, by Matt Wade, Dimitri Grekhov, Chef Michael and Chef Helen from the Emirates Academy of Hospitality. A lot of people have supported me to prepare for this event, even other competing companies down in Dubai that are also members of the SCAE.
Colonna & Smalls
Co-owner of speciality coffee shop concept in Bath England, I am constantly enthralled by all aspects of coffee. I enjoy teaching and training within the coffee world and am excited about where speciality coffee is right now and where its going. I personally relish the opportunity to present about what excites and interest me in coffee, allowing me to share my passion for this amazing drink. Barista competitions offer an amazing platform for this.
Before coffee I worked as a portrait artist whilst thoroughly enjoying front of house roles in a variety of business from petrol stations to pubs and cinemas.
I got started in coffee whilst living and working in Melbourne Australia. I worked in and really enjoyed the cafe culture in Melbourne, but most importantly I experienced coffee as a culinary product, tasting and recognising coffees’ potential as a flavour product for the first time. I realised that this was speciality coffee, an exciting, flourishing, but also lesser seen side of coffee.
My first amazing experience with coffee was whilst I was in Melbourne, and it was a single estate Kenyan coffee that abruptly changed my idea of what coffee could be, it introduced me to a whole world of coffee potential.
My greatest influence in coffee would have to be the speciality coffee community, which is comprised of many influential coffee people, often taking part in coffee in very different but equally valuable ways.
I would like to see speciality coffees identity and value become stronger and more relatable to consumers.
Peter Guiliano, I’d like to discuss his views on the industry, his role in counter culture coffee and the SCAA symposium, basically I’d just like to chat coffee with him.
Matthew Perger, I’m interested in his processes and how he approaches the barista role, I also think he’s a very good communicator.
I could not possibly have just one favourite customer. I’m lucky to have a broad engaging customer base that enriches my experience with coffee every day.
There are lots of places I want to visit with concepts that excite me such as the G&B stores in LA, as well as Paramount coffee project in Sydney and its got to be awesome to have Tim Wendelboe coffee after a meal at Noma in Oslo.
Tough question! Id like to visit so many producing countries, some such as El Salvador for varying farms exploration of speciality coffee growing practices and somewhere like Ethiopia for its raw flavour potential.
My love of coffee crosses over into an interest in all kinds of food, drink and hospitality. I have a passion for film, writing and reading.I like to get away form it all in the gym and to enjoy the company of great people.
Working in coffee, still within a customer facing business like our shop in Bath, but also probably taking part in projects which at the moment I have no idea about.
So many people, The British speciality coffee scene is developing into something special and I have had generous support from all angles of it.
Cherry Street Coffee House
Laila Ghambari is from Seattle, Washington. Born and raised.
She is the Director of Coffee for her family owned business Cherry Street Coffee House, a 20 year old company with 10 locations.
She a Barista Guild of America executive council member.
This is her 4th year of barista competition.
2010 3rd place NW Region, USBC Semi Finalist
2011 3d place NW region, USBC Semi Finalist
2012 2nd place NW region, USBC semi finalist
Took 2013 off to train competitors and judge
2014 1st place NW region
I went to school for early childhood education. I think that more so the desire to be an educator has helped me in coffee than the formal education itself.
I grew up in it. My father owns Cherry Street Coffee House and so I’ve been around coffee my whole life.
I’m a stubborn girl and she is the type of friend that wont let me settle or be prideful. She calls me out. She makes me a better person both leading by example, as well as, pushing me to do so. I don’t think I would be as successful as I’ve had the fortune of being without her.
I’m a big fan of face to face discussion. I see lots of big topics being discussed on twitter these day. I would love to see people taking these topics off line and creating working groups or setting up meetings to dive further into them. So I guess seeing people turn their words into action more often. We have a lot of forward thinking, opinionated people in the industry and I would love to harness those thoughts and ideas to create exciting change.
Mohammad Khani from Iran. He is the most motivated barista I have ever had the pleasure of meeting. His passion is contagious and it has birthed a vibrant barista culture in Iran. After witnessing what he is capable of producing in just a year, I am excited for what the future holds for the Iranian Barista Guild.
We have a fairly new cafe in Seattle called VIf. The cafe is delicate with lots of natural light. It has a simple but well done food menu. Coffee menu is simple as well and they have a wonderful wine selection. The staff is entirely comprised of strong, elegant woman (including the owners). I just really love it
I have not had the chance to visit Africa in my life thus far so I think I would choose Ethiopia. The pictures I see people post from their trips to Ethiopia have always been the most beautiful to me. I would love to experience that first hand.
I love being outdoors and traveling. Hiking and kayaking. Visiting new cities and trying new foods.
5 years from now I’ll be walking around cafe build outs with a baby on my hip.
I want to thank my team mates Emilio and Phil. This is just as much theirs as it is mine.
Ryan Willbur for being everything for me all at once.
Dillanos Coffee Roasters.
Cherry Street Coffee House.
My dad and whole family.
Jill and Richard from Pure Eire Dairy.
Dana and Michael.
and most importantly Lanny Bassham.
Blue Moon Cafe
I love the coffee beverage ever since it was introduced to me. My hobbies kind of evolve around anything to do with this drink – coffee. August of the year 2012, I got engaged in employment at Blue Moon cafe, a Zambian up market outfit located at a popular shopping mall in the capital city Lusaka.
I’m a second born child in a family of 6 children. I’m a student at a local social and arts studies institute – known as the National Institute of public administration (NIPA). I’m pursuing Project Management. My intention is to equip myself with skills to be able to one day run my own coffee training school in Zambia, where cupping, roasting and the art of making a perfect cup of coffee.
Three (3) years
Yes III worked in a bookshop as a sales person
I was first introduced to coffee by Bob Keating the Manager of the enterprise that employed me – blue Moon cafe.
Seeing the first Zambian champion making a good Cappuccino, during the time he was training me. His skill with the coffee machine and above all the good taste of that cappuccino drink he made.
Bob Keating Manager and proprietor of Blue moon cafe the enterprise I work for. He has been inspirational – taken me to coffee farms in Zambia and introduced me to coffee cupping.
Increase in the growing of coffee and make the bean a foreign exchange earner for Zambia. The climate is good for coffee growing and therefore coffee has the potential to create employment in Zambia. I would like to see the locals appreciate the drink for Zambia to have a coffee training school to help increase the popularity of the coffee.
I don’t have any one yet! Of course I would love to have one, maybe very soon in the near future, maybe after this WBC if I ever get there again.
Raul Rodas, in my view he is very creative when it comes to coffee related drinks and he is a brilliant training who does this job with passion.
Yes! Matthew coon, he always encourages me to do my best in my job and encourages me to work hard in all spheres of life.
Munali coffee cafe, because that’s where my runner up in the last national coffee championship comes from.
Brazil! This is the highest exporter of coffee in the world and producer of robuster coffee.
Having my own coffee training school