On the far side of the Vienna convention center, the World Brewer’s Cup took place for its second year. This younger brother of the World Barista Championship, showcases a barista’s ability to brew great filter coffee consistently.
This year, Matt Perger from ST.ALi in Melbourne took home the title. If his name sounds familiar, the 21 year old Australian placed third in last year’s World Barista Championship, proving his versatility as a barista and making him the first person to place so high in both competitions.
Matt brewed his coffee, a washed Panama Geisha from Finca Santa Teresa, using a Hario v60. The presentation was built around the importance of grind uniformity and the damage that “fines” have on the extraction of coffee. The coffee was brewed to an extraction ratio of 23% (usually overextracted and bitter), while explaining how its possible to do this once the fines are removed.
Matt also discussed the importance of water and the huge impact it has on extracting the proper flavors from coffee. He created his own blend after experimenting with 6 different waters to reach his desired ratio of 110ppm.
As someone who prefers to drink and prepare filter coffee—I really appreciated watching this event, which has a more informal and intimate atmosphere. The finals contained many great presentations, using a broad range of brew methods. There’s a lot of potential in this competition and I look forward to watching it grow.
Congratulations to Matt Perger, your 2012 World Brewer’s Cup Champion!
++ World Brewer’s Cup Champion: Matt Perger, Australia 2nd: Andy Sprenger, USA 3rd: Cristos Loukakis, Greece 4th: Anthony Benda, Canada 5th: James Bailey, UK 6th: Robert Gruber, Austria
This week, 54 of the world’s best baristas shared their talent, knowledge and passion for coffee as they competed to be named the best in the world. After 3 rounds of inspiring presentations, an overflowing stadium in Vienna watched as Raul Rodas from Guatemala was crowned the 13th World Barista Champion.
Raul is now the second champion from a coffee producing country to have won the title, following last year’s winner Alejandro Mendez from El Salvador. The second place winner, Fabrizio Ramirez of Mexico, reinforced the message that coffee growing countries are able to produce world class baristas as well as the beans themselves.
As Alejandro announced the top two competitors, he switched to their native Spanish to share the proud moment with everyone in their home countries. Both competitors embraced as the stadium erupted in applause. After being handed a trophy and Guatemalan flag, we all stood in honor of Raul while his national anthem rang overhead.
Raul competed with a natural processed coffee from Guatemala and presented one of the most complex signature drinks in the competition, which involved having the judges taste 2 different drinks and then swapping them to fulfill rule requirements. (Visit Sprudge for the details of Raul’s signature drink)
It was incredible to experience the energy of the competition first hand and watch the best in the industry present their love of coffee at the highest levels. By the end of the finals, it was hard to guess who would win. But having had the pleasure of watching Raul work at two Coffee Common events, I’m excited and confident that he will represent coffee as well as anyone could over the next year and beyond.
Congratulations to Raul Rodas, the new World Barista Champion!
++ World Barista Champion: Raul Rodas, Guatemala 2nd: Fabrizio Sención Ramírez, Mexico 3rd: Colin Harmon, Ireland 4th: Miki Suzuki, Japan 5th: Stefanos Domatiotis, Greece 6th: Maxwell Colonna-Dashwood, United Kingdom
Over the next 4 days, the world’s best baristas—representing more than 50 countries—will be competing in Vienna for the title of World Barista Champion. The winner will become a global ambassador of Specialty Coffee and a representative of coffee at its best. This year’s champion will become the 13th barista to hold the title, following last year’s winner, Alejandro Mendez from El Salvador.
The competition format is fairly straight forward to watch, but the specifics of judging are a bit more complex. In simplest terms, each barista has 15 minutes to serve three drinks to 4 sensory judges—a single espresso, a cappuccino and a signature beverage.
The drinks from each category can be presented in any order, but all drinks in a category must use the same coffee and be served to all 4 judges before the drinks from a different category can be served. There are also 2 technical judges who monitor bar cleanliness and the proper use of equipment, while a head judge oversees timekeeping and that all rules are properly followed. (Complete WBC Rules)
If you’re interested, you can watch the entire event for free on Livestream. Also follow @Sprudge on Twitter for the best text-based coverage of the event or visit Sprudge’s website for competition schedules and other frothy details.
In the last week or so, you may have seen me posting a link and asking for your vote to help send me to Vienna—some of you have enthusiastically obliged. Thank you all!
For those who haven’t yet voted, I want to explain the contest and how you can help. Natvia, an all-natural sweetener company, and their partners, are giving away 8 trips to the World Barista Championship this summer in Vienna. In the past, I’ve covered several coffee events on DCILY and there will be many more to come—all of which are paid for out-of-pocket. It would be great to have my travel and lodging covered for one of these coffee escapades while sharing more great content with DCILY readers. Help me represent coffee lovers everywhere at this year’s WBC.
To help out, just register and vote once (it will only take a minute of your time).
Step 2: Validate your email address by clicking on the link emailed to you. Step 3:Visit my profile and click the heart to show DCILY some love.
Bonus: Everyone who registers to vote also has a chance to win $1000.
I’m already in the lead thanks to everyone’s support—let’s keep it going!
There will also be challenges throughout the contest where I’ll be humbly sharing my (lack of) latte art skills and more. Once you’re registered you’ll be able to vote for these too if you’d like to show extra support. So if you’ve ever spent time enjoying the content here on DCILY help send me to Vienna where I can continue to bring you even more.
This year’s barista competitions are now in full swing and baristas around the world have begun competing for a shot at the world title in Vienna this summer. It’s a big deal in the specialty coffee industry, but I doubt you’ll see many billboards from Ticketmaster advertising the event. However, if the World Barista Championship ever finds itself heading to San Francisco, they should call up designer Valerie Schwartz and ask what it would cost to change the date on these posters and start posting them around town.
The beautiful line drawings of San Francisco’s hillside landscapes combined with great typography have created a truly incredible set of collateral for the event—even in its hypothetical state. The series of posters, tickets and event program are successfully tied together with a system of watercolor (coffee) textures and a monochromatic palette.
The design uses several coffee clichés in new and elegant ways to make it populist as well as innovative. If real, it could have the potential of reaching a broader audience and encourage regular coffee consumers to learn more about how the profession is being pushed to new heights and improving their coffee experiences.
Over the weekend, top baristas from 53 countries around the world competed for the title of World Barista Champion in Bogota, Colombia—the winner becoming the face of exceptional specialty coffee around the world. After a great all-around competition and an incredibly refined finals round on Sunday, Alejandro Mendez from El Salvador took the top prize with his stunning presentation. Big congrats to every competitor, who all exhibited incredible skill, craft and expertise in coffee.
World Barista Champion: Alejandro Mendez, El Salvador (710.5) 2nd: Pete Licata, USA (659.5) 3rd: Matt Perger, Australia (659) 4th: Javier Garcia, Spain (631.5) 5th: Miki Suzuki, Japan (629.5) 6th: John Gordon, UK (613.5)
Not only was this the first Championship held in a producing country* it’s the first time a barista from a producing country has won. Alejandro’s presentation showed his expert knowledge, not only of the coffee most consumers are familiar with, but everything else that is usually discarded in the harvesting process.
Alejandro’s signature drink was comprised of an infusion of coffee mucilage, a tea made with dried coffee flowers, and a tea made from cascara (dried coffee cherries). The espresso used, which was separated from the crema, was a single origin El Salvador, called Finca La Illusion. It was grown by Ernesto Menendez on the slopes of the Sanata Ana volcano and roasted by Steve Leighton of Has Bean Coffee in the UK.
After Alejandro’s final presentation, the internet lit up with excitement, claiming that El Salvador had won, even with several contestants left to compete. His presentation was remarkably calm, personable, and had a beautiful story. I can only imagine how great the drinks tasted. You can watch the final presentation below.
*While the US and Australia both produce coffee, I reserve the term “coffee producing” for countries who include coffee among their primary exports.
View videos of the all the competitors on Livestream
I’m excited to announce (and be a part of) this incredible new project making its public debut this month at TED in Long Beach, California.
Coffee Common is a collaborative gathering of top baristas from around the world, making coffee from top roasters around the world, who source their beans from the best farms they can find. For a week, some of the biggest players in the coffee industry will join together to introduce the open minds of the TED audience to the culinary delights of exceptional coffee. If the coffee industry had an All-Star game, this would be it.
This will also be the first public event shared by Common, a new collaborative brand. Under the banner of Common, like-minded businesses join forces to benefit people, communities, society and the environment. Since the participating roasters believe in the importance of building relationships with farmers and the overall quality of life at origin, there are many shared values that Common believes are important for coffee consumers to understand.
The experience and thoughts of the baristas and TED participants will be captured on the Coffee Common website. Ideally, the alliance will continue beyond TED to keep promoting the truths of great coffee. Show your support to see that it does.
We of Coffee Common gather as a community with shared values. We understand coffee as the most complex and extraordinary beverage in the world. We believe that great coffee requires study, experimentation, craftsmanship, and humility. We believe that great coffee is, at its best, a collaboration of an empowered coffee farmer, an artisan coffee roaster, a dedicated barista, and an enlightened consumer. We believe that collaboration can be an act that promotes global economic prosperity, social parity, cultural exchange, and culinary expression. –Coffee Common