Slater St Bench and The Bench Projects
Hail from Malaysia, but now call Melbourne home. Started my family here with the most supporting wife, Hennley and 2 amazing kids, Alexander and Christopher. Got into speciality coffee for 5 years now and still loving it. My favourite part is creating systems and recipes and making coffee taste consistently awesome. Constantly learning and reinventing myself. Winning Australia Brewers Cup Championship the 2nd time round is a dream come true and all I want to do is my best in the world stage and make my family and my country proud.
2011 at Black Coffee Shop Pop Up, my first ever filter coffee was an Esmeralda Geisha from Seven Seeds.
V60 as I find it to be the most versatile, consistent and highlight the more delicate nuances of the coffee.
TV, Movies and my Family
Owning the most revolutionary roastery and espresso bar.
My wife Hennley Sah, Frankie Tan and the Australian coffee community.
Co-Owner and Barista at Vienna’s Kaffeemodul. Talking about and brewing coffee since 2012.
My first real cappuccino: sweet, silky and extremely tasty.
Hario’s V60: easy to use, handy and gives you a beautiful, clean cup of coffee.
Sports. I do like sports. And other fun stuff.
Still loving coffee.
Boris, Niko and all those other coffee-geeks.
Laura De Boeck
OR Coffee Roasters
I don’t like to espresso myself.
A natural Ethiopia on espresso the first day I came to work in the bar I’m working now. I never drank such a good espresso in my whole life
Kalita 185, it’s the one I use the most in our coffee bar and I’m getting to understand it really good. It provides deep sweetness and enhances the body of your coffee but at the same time it creates a certain acidity.
Spending time with my friends and family and eating delicious food
Still in coffee. More international with competitions and maybe judging
Toon, my boyfriend. The roasters Tom and Miguel. My coach Katrien. My coffee friends Lieselot and Jesica. Everyone from OR coffee
Café do Moço
I’m a graduate of journalism and my involvement with coffee has got profound after me and Leo Moço decided to open a coffee shop in Curitiba, south of Brazil, two years ago. He is my partner, coach and husband! So at home we talk about coffee every time trying to understand the effects of coffee process in the beverage and discussing how we can help Brazil to increase its coffee quality, concerning special coffee production. I won the Brazilian Brewers Cup talking about the women work in coffee industry – with a blend from two farms owned by women – and my goal at the World Brewers Cup is not to instigate a gender speech, but to prove if we work all together adding knowledge from everybody, we can develop the most amazing coffee in the world in the biggest coffee country producer.
When Leo Moço send me his blend (we weren’t married yet!) with a sweetness that I’ve never proved before.
Kalita or Hario because they can give the balance between body and extraction I consider perfect
I love to dance, ready and enjoy a sunny day with my baby (he is 10 months now)
I hope to be part of a movement that will be responsible for a revolution in the way the world see Brazilian coffee. My coffee shop well be in some cities in Brazil and our roastery selling Brazilian amazing coffee for all the regions in the world.
Leo Moço. My coach, my inspiration, my teacher, my husband! The person that I know that most studies about coffee and is trying to increase Brazilian coffee profile to a high level of flavor.
I’ve been working as a barista for 6 years. Now I’m working with M2M Coffee team in China. Everyday I work closely with our customers and strive to bring the best experience to each and every one of them. Such experience is also what I would like to bring to the competition. M2M team helped me open my eyes to how coffee is produced from origin to cup. I would like to share with you all on the “how” and “why” to a excellent cup of coffee.
Syphon. It’s fun! Almost everything about syphon brewing is sensory involved. It produces a clean, smooth and balanced cup.
Movies and music
Grow with M2M team
Jeremy Zhang, my mentor and Qileng Wang, my coach
A barista and an aspirational writer, I embrace things that excite me. I enjoy doing so through my profession of a barista, through working for European Coffee Trip and travelling.
The discovery of espresso. It was a process for me to start enjoying espressos, and with that evolution came also learning and discoveries, that hooked me to coffee.
Kalita wave, because it allows me to brew coffee with the most even extraction, good balance of aroma and flavours.
Writing, travelling, sports. I like to do anything that will enrich me in my view of the world.
I will have travelled in Central and South America, visited producing countries and progressed to a more substantial writing job. I would like to be more active in writing, based on my experience with coffee.
Cory Andreen, Five Elephant team and friends, who went through the practice period with me
La Cabra Coffee
The two things I enjoy most in life, are making good coffee and talking to people. It’s turned into a pretty simple focus and something I want to always be challenging myself to be my very best at doing. I’m fortunate to be a coffee professional with the pleasure of working with and brewing some the most beautiful coffees in the world and talking and sharing with customers their pure remarkability. I’m an Australian fortunate to be currently living and working a barista in Aarhus, Denmark. My home will always be Australia however when it comes to coffee Denmark is very much my first home. I’ve only been a barista for the past two and a half years entirely while living in Denmark. This gives me great pride to represent the amazing and proud Danish Specialty Coffee community. Working for La Cabra has given me the chance work with some amazing raw product, which in turn allows me to maintain transparency in every cup. Showcasing what the fruit truly tastes of and the inherent brightness in coffee. Last year I competed representing Australia, so I feel very fortunate to be back on the world stage to share my passion and La Cabra’s approach and coffee philosophy again.
Originally my first amazing experience were the classic Australian style ice coffees my mum would make for me as a kid before school. Second amazing experience was more the service I would receive as a customer when getting a coffee on the way to work.
I enjoy the ease and very tactile nature of an aeropress and it can highlight the brightness and acidity of a coffee. I’m very challenged and appreciate the beauty of pour over methods in a particular a V60.
I really enjoy spending time with my close friends in Denmark. Exploring specialty beer. Football. Attempting to speak very bad Danish and dreaming about the sun back in Australia
Working within the Specialty Coffee Industry. Trying to help it grow, develop and be more sustainable. Working with we can improve customer service to help engage more customers. Having a chance to visit farms as a green buyer.
The entire team at La Cabra Coffee Roasters, for being my teachers, inspiration and friends. Close family and friend in Denmark and Australia for support. The coffee producers I get the honour of sharing the work of representing.
The Coffee Collective
I love coffee’s seductive dry aroma just when it has been ground and I love the process of brewing. I’ve worked with coffee for 5.5 years of which 2.5 years at The Coffee Collective. I work both as a barista brewing coffee in our bars and HR-Coordinator having the responsibility of staff related matters.
When I came to visit Copenhagen for the first time 4years ago, and I had a Kenyan Kieni made with an Aeropress at The Coffee Collective on Jægersborggade, it blew my mind. It was bright with high acidity, had good sweetness, berry aromas and tasted so clean. I’m lucky we still today offer coffee from Kieni so I’ve been able to enjoy it a lot.
I enjoy making black coffees the most, especially drip brews on Kalita wave. I like the mouth feel of filtered coffee and how, when made well, they last through different temperatures while cooling down.
I love exploring flavor through food and wine! I love getting together with friends to cook dinners. I enjoy riding my bike and running. I listen to good beats and appreciate art and crafts. I’m also interested in organizational theories and psychology.
Working with HR and organizational development in the coffee industry. Understand more how we can be even better organized and sustainable as work places and build the barista career path more diverse and attractive.
Of course! I am lucky to have a great supportive team at The Coffee Collective, where a question or doubt will always be answered. They’ve helped me all the way from sourcing quality greens to roasting them perfect, guided me with taste descriptors and drinking heaps of test brews. My boyfriend Martin has been amazing with constant encouragement. Friends are excited to listen to endless thoughts and information about soil and processing methods. Thank you!!
Originally of a more scientific persuasion, I switched to coffee after working with speciality coffee in Edinburgh during the final year of my degree. I then moved over to Paris and worked with Coutume where I’ve had several different roles over the last few years. It was here that I fully discovered the joys of roasting, beer, wine, cocktails, food, and so much more. I’m now Head Roaster at Coutume, hoping to push my roasting, brewing and tasting skills as far as humanly possible.
Tasting fruit in a coffee! The stereotypical coffee is ‘roasty’ with nuts and chocolate and caramel. Tasting bright lemony acidity was mind-blowing
Either: Cupping – allowing us to taste a coffee throughout a range of different extractions, or Kalita Wave – one of the most consistent drippers I’ve ever used
I love to eat and drink, everything, as much as possible. Recently I’ve been sucked into the world of craft beer and home-brewing
I want to have roasted on as many different machines as possible, to have visited several producing countries, and to qualify as a Q-grader
The only reason that I even made it to the WBrC in Dublin is the support of my good friend Mati Touis. Without his help and advice, I wouldn’t be here at all
Am just very excited about coffee. Started to work in coffee four years ago and won the German Brewers Cup before, in 2013. So this is my second time competing in the Worlds. I live in Berlin and worked as roaster, green bean buyer and coffee evangelist.
V60 and Kalita for the pure taste experience!
Backgammon and music.
Friends and colleagues.
I like my job, the communication with the coffee people such as the everyday life in the coffee shop, where I have been working for the last 3. I also enjoy working out, because keeping fit helps me concentrate and do better in my professional. I am a proud owner of a dog and two cats, that all live happily together with my wife-to-be and me.
Three years ago, the first time I competed to latte art championship.
V60 pour over, because I have total control of the water flow.
Gym, cross fit and football.
You can never know where you will end when following a coffee career.
Stefanos Domatiotis, Yiannis Taloumis and the whole Taf team.
The Cupping Room
Born and raised in Hong Kong, 王家俊 better known as Benny Wong started learning about the specialty coffee industry during his working holiday at the Dark Horse Espresso Bar in Toronto from 2012 – 2013. To continue pursuing his interest and passion for the specialty coffee industry, Benny returned to his home town where he joined the Cupping Room Team. In 2015, he came 2nd in the Hong Kong Barista Championships. Later on in the year, he’ll move on to represent Hong Kong at the World Brewers Cup.
I have been working with coffee for 4 years. This is not only my job but my passion. I like to experiment with different brewing techniques. I’m an easy-going person, easy to communicate with and loving rushy environment around me in my daily life.
When i had my first espresso without milk and sugar.
Kalita wave as its flat bed helps me to achieve an even extraction.
I love to spend time with my dog and have long walks in the natur.
I continuously work and learn for my passionate job, wich is coffee. And the same time having my family and kids around me.
For all my collegues in Espresso Embassy and for Casino Mocca Roastery.
Te & Kaffi
Director of training at Te & Kaffi. Competed in the WBC in Colombia 2011 and World Cup Tasting Championship in 2009 and 2010.
Can’t remember my first, but my MOST amazing experience was – and still is – when I visited Penny University in London 2010.
I usually go for batch brewed coffee because it tastes great and I don’t need to wait for it. If I have the time and I want to get into a semi-meditative mood, I go for v60.
I love reading and I occasionally do some writing as well. I’m passionate about food and cooking and I’ve been doing some pickling and fermenting recently. I’ve also fallen for natural wine, both in terms of taste and philosophy.
Making coffee cocktails
Everybody at Te & Kaffi for making it possible for me to choose the best coffee that I can. My wife, Silja, who has been super patient and understanding when I’ve had to spend long hours at work and practising, roasting and cupping for the competition.
PT. Sari Coffee Indonesia/Starbucks Indonesia
My name is Ryan Wibawa, I’m barista at Starbucks Coffee Indonesia since 2011, and my passion to coffee starts to grow until now. I love to talk with customers and sharing about coffee to them, which this connection that makes me happy to become a barista and the feeling when customers love the coffee that you make for them is indescribable. This year will be the first time Indonesia join the brewers cup, it makes me nervous yet exciting. So I hope, I can give the best on this World Brewers Cup.
My first amazing experience with coffee is when I saw a National Barista Champhionsip that motivates and inspires me to compete there, then dreams to become a champion at the future.
I love to brew my coffee with V60, because I like the characteristics of the coffee when I brew it with V60 and also wide parameter that I can explore more in V60.
I love to travel and riding my vespa.
In 5 years I will see myself have a success career in coffee industry, develop my passion in coffee, learn more about coffee,and meet new people in coffee industry.
I would to thank to my family of course, who always supports me during the national championship and to my coach Mr.Mirza who always motivates me and coaching me until I can reach this point.
Hi everybody!! I’m Eddy Righi, in the coffee industry since (seriously) 9 years. I’m working for Caffe Pascucci in italy since 5 years, as barista trainer and in the research and development dpt, following the new shop start up everywhere!! I’m AST since 2013 for the barista skills and the grinding and brewing module, all achieved in Chelmsford at SCAE dpt. This was my 8th competition. I did 3 time 3th place in Italian Barista Championship, 4 time the second place, and this year, i tried to change…and it works!!! I’ll be merried on the 4th of June, just some days before the world championship, and i’m father of a fantastic boy, called Achille, now 14 months. I’m honoured to be, finally, in a world championship!
A fantastic field trip in Haiti with friends…no words, just great
Contact in glass, pour over on a v60. Powerful, clean, rich, no chance to miss particle size. Something you have to work hard, to face it simple
My wife, my boy, some fitness…
Writing the same things for another world championship?…maybe with my own company? Wow!!!
Mr. Rubens Gardelli (roaster and coach), Mr. Iuri Grandini (buddy, Caffè Pascucci)
I’ve been working at COFFEE FACTORY in Ibaraki for three years. All these years I’ve been searching to prepare a better coffee every day. It is not an easy way, sometimes it doesn’t go smooth as I imagined, but I find that including the process it’s really fun. As a barista, I feel I finally found my own vocation. Champion of Japan Aeropress Championship 2015 Champion of Japan Brewers Cup 2015
Actually, it’s the horrible coffee that I prepared with hand drip for the first time in my life.
To cherish and to take care my leather shoes.
I want to serve coffee like I am doing now.
I want to express my deepest gratitude to my parents.
Li Ning Wong
Just Want Coffee
Always fascinated by the awesomeness of coffee flavor. Enjoy brainstorming together with my team for the competition, the new theories about coffee & explore new things with them. Finally have the chance to go to the world stage, really feel so excited! Wish that I am able to travel around the world to visit different coffee farms
Learned how to make my very first espresso
Syphon, because coffee can be presented in different ways by using this brewing equipment. The variation is quite wide due to the filter used, not too much of substance will be filtered, so I can get more flavors in my coffee
Listening to music, wine appreciation & travel
I want to become a more comprehensive barista, not only brewers cup, I also want to take part in WBC, WCTC if I have the chance. I also want to be a roaster in the following 2 years.
The whole JWC team, Wean, Lucas, Joey, especially Mr Nelson Lai, my boss and my trainer as well, of course, my family and friends who are always be there for me
Carlos de la Torre Cassignac
I’ve been working in coffee for the last 6 years, right now I’m running my own company Café Avellaneda in Mexico City.
My very first espresso 8 years ago, pulled by my uncle in a lever espresso machine.
I don’t have a favorite, but I find Chemex pretty delicious and functional.
Food, Dogs, Music and Sports.
Brewing delicious coffee.
Supreme Roastworks AS
Photographer by profession. But the passionate interest in speciality coffee made me change profession 5 years ago. Now part owner in Supreme Roastworks, a coffeeshop and roastery in Oslo Norway. Norwegian brewers cup champion 2014-2015-2016, 4th place World Brewers Cup 2014, 1st place World Brewers Cup 2015.
V60, clean, open, elegant with a soft mouthfeel
My kids, trailbiking, surfing, cooking
My kids, trailbiking, surfing, cooking
Coatch, judge, mentor teaching other people about coffee and brewing
Magnus and Storm are my team, Magnus with his roasting and cupping skills, Storm being my personal judge, molecular biologist knowing the strangest things… 😉
I work as a Coffee Technologist for Cerebos Gregg’s. In my free time I love to cook and bake! I used to work as a chef actually but always have been in new product development and teaching. I love discovering flavours, in coffee or food, and zestfully sharing them to people!
It was many years ago when I tasted rose petals in a Peruvian coffee from Cajamarca. I thought it was so perfumy and unique, defintely memorable!
I’m loving immersion brewing. I like how I can harness deliciousness through it, have good control and repeatability without being overly complicated.
I’m an avid baker and cook. Love dining too!
I see myself working in coffee still, maybe more in green coffee, roasting and hopefully teaching!
My journey to the World Brewer’s Cup has been quite amazing and definitely a concerted effort of so many people! My husband and two kids who have been patient and supportive, not easy being a mum and being away from them! Coffee producers Jose and Ailenne
I am running Forum with my fiancee Ilona. Our mission is to find, brew and serve the world best coffees. As good coffees are running out really fast, our work is a never-ending story.
My passion for coffee started when I began working in the smallest bar in my hometown. There I discovered the true beans and realised how much i enjoy interacting with the guests. This made me more curious to learn and to understand deeper what specialty coffee is about. In order to satisfy my curiosity, I moved to Bucharest and started working at Origo, the first coffee shop with it’s own roastery in Romania. After one year of working with coffee, I decided to participate at the national Brewers Cup in order to challenge myself, as I see competitions as the perfect environment to learn and become a better barista.
The first time I visited Origo, everything smelled and looked so delicious that I had to try it all. That day, I tried all the coffees that they had in the menu; it felt like “pure joy in a cup of coffee”. Ever since, I’ve been hooked.
I enjoy most brewing methods, but the one whose versatility I find most intriguing is the V60. I really love how it gives you time and room to play with your brew, and the temperature, allowing you to get the most out of the coffee that you are preparing.
I discovered that cooking relaxes me, so I like to share this experience with my friends. Music makes me feel free and every time I have a few minutes to spare, I like to keep myself updated on business environment news.
Still in the coffee industry,I’d like to develop my sensory skills,because I find it challenging and beautiful at the same time.I’d like to passing on information about coffee.I hope I will have already travelled to some farms & understand all the factors.
I would like to thank Mihai Panfil and Vlad Buda, for their amazing patience and support during my training, for sharing not only their knowledge but also their time so that I could be here today. Also, the team back home at Origo and my friends
Double B Coffee&Tea
6 times Russian champ (Cup Tasting, Barista, Roasting, Brewer’s Cup), roaster, mad, a broad smile, nervous.
Every coffee is amazing
Cupping – easy, clean, complex.
Cooking & I love to experiment with tastes and textures and wine, lots of wines.
On the farm
John Ryan Ting
Singapore National Barista Champion 2008, 2009, 2015 and Singapore National Brewers Cup Champion 2016 but general worker at A.R.C. for all the times in between.
One memorable experience I had was while trying coffee at a trade show in 2012. I had no expectations and no idea what coffee it was but the taste of the coffee blew me away and I fell in love with Ethiopian coffee ever since.
I don’t have a particular favourite brewing method as I believe they each have their own merits, however, I have a particular soft spot for immersion methods (i.e. Clever Dripper) for the body and flavours that its able to bring out from the coffee.
Still happily making and serving amazing coffee to my customers
I would like to thank the Singapore Coffee Association for their constant support, my friends from all over the world that gave me invaluable advice and my team at A.R.C. for always having my back.
Independent Barista and Trainer in Slovakia, living in Czech Republic. I fell in love with coffee 6 years ago and since then I love to share my passion with people around me. For me great cup of coffee is the best way how to make someone´s day beautiful
My very first competition – Czech Aeropress Championship 2013. After one month of using Aeropress I won the 3rd place and it was a start of all my competitions.
V60 – it´s easy, quick for morning and it gives me always pleasant extraction
My sweet english bulldog named Brew
I have never dreamed about being champion 5 years ago and now? I won three times so let´s see what can happen in another 5 years without dreaming again
Rubens Gardelli is an amazing person full of passion, love for coffee and knowledge. He is helping me a lot and I´m so happy to know him. Thank you many times!!!
Korea Occupational College
I’m 2016 Korea Brewers cup Champion Chunghyun Kim From South Korea. It’s really pleasure meet you all.
The first cup of coffee when I started to studying coffee. It gives to me a huge impressive.
Brewing method that used in my national competition. Extracting short and diluting with water a lot because it’s really sweet.
Studying with my friends and coworkers about coffee like now
first thanks to my coach as my professor JiYoon Park, and another coach Barista InSung Jung, My Brother SeongHyun Kim, thanks to my parents, Barista SangEun Woo and SeMi Jeon, and my friends and coworkers
Koppi Coffee Roasters
Co-founder of Koppi Coffee Roasters – Helsingborg, Sweden. Swedish Barista Champion 2006 & 4th place in WBC 2006. Green-buyer, barista and roaster. Also known as Koppianne, Pineapple or Ananas.
It was a “Kenya AA” espresso at Java in Oslo back in 2004. It was the first time I got to try a light roasted, high quality coffee – sweet, fruity and complex.
V60 – it brings our clarity, sweetness, delicate acidity and complexity in the coffee. A great way to showcase the coffees unique characteristics.
Antiques, art, cooking, wine & music
Hopefully doing more of the things I love – both in- and outside of work.
Charles, my partner, who is always there for me and also is the best roaster I know, Maxwell for coaching me, Don Luis for always producing stunning coffees and our staff for putting in extra hours so that I could practice.
Hochstrasser, Die Kaffeemacher
Coffee is my life. I started my career in the coffee industry 15 years ago as a roastmaster in Lucern. A lot has happened since that. I became SCAE AST in brewing, barista and roasting. Training people in coffee is one of my biggest passions. Another it to judge and cup coffees as a CoE judge and judge during national and international coffee competitions. To learn more and dig deeper into brewing I decided to participate myself.
My first CoE in Honduras with Paul Songer.
You will see during my performance.
Somewhere in a coffee producing country working on that side of the chain.
I like to thank my company Hochstrasser. Big thanks to my Kaffeemacher-family.
Champion of Taiwan Brewers Cup 2016
Ninety Plus Maker Series 4 – Lotus Maker
Jascaffe China – Head Barista, QC & Research Technician
Chad was born in Taiwan, and moved to Scotland when he was 12. He completed his education in the UK, with a diploma from Le Cordon Bleu London, Honours in Biology and MSc in Food Management from the University of Surrey. Chad’s first coffee shop experience was in Fukuoka Japan at REC Coffee, the shop of Yoshikazu Iwase, the Japanese Barista Champion of 2014 & 2015. “The attention to detail of the Japanese had greatly inspired me to become a better barista, with a goal to have my own shop in the future.” Chad visited Shakisso, Ethiopia with the Makers of Ninety Plus. He displayed a vast interest in the processing of cherries. After discussion of processing ideas with Joseph Brodsky, founder of Ninety Plus, Chad became a Maker for the next Gesha Estate project, and is currently representing the Ninety Plus Coffee – Lotus, from Panama. Recently Chad was crowned the Champion in the Taiwan Brewers Cup 2016. “My coach Stefanos Domatiotis really pushed me to my limits. Not only did i learn a lot about brewing from him, he drove the performer out of me.” For Chad’s national, he presented in Mandarin Chinese in the first round and English in the final round. “Its to show the judges that I am ready, for the Worlds.”
When I first tasted mango in an Ethiopian brew
V60 Pour-over, for me its brighter and cleaner
Animals. I have a dog, a cat and 2 fish tanks
In short, I want to have my own shop. Not just any ol’cafe, but I can go on to days about it so lets save it for later chats.
Stefanos Domatiotis (coach), Joseph Brodsky (bean sponsor), Yoshikazu Iwase (master), Zhangling & Yuqing (team members)
Sutida Nan Sriungthum
As a column writer for Coffee T&I magazine, Nan has gotten very fond of coffee. Working for the magazine enables her to be see the World of Coffee internationally and had talked to many of the coffee experts. The passion grew to the wants to compete and learn more about coffee. She is the first National Champion for Thailand Brewer’s Cup. Please visit her at SUTDRIP, Bangkok, Thailand.
When I had a meeting with some friends at a specialty coffee roaster back in NZ, Dunedin
Pour Over, because it can be customised accordingly. Imperfection is the perfection.
Scuba diving, reading novels, running, biking, mountain trekking, and oh so many more.
Just healthy and happy somewhere reading my books with a really good cup of filter coffee
My family, friends (Fon, Pui, Kiak), K2, CTI Magazine, Jake, and Aran.
The Coffee Family, I love it. Everybody in the coffee scene is passionate and loves a good party. When I last year first competed at the World Brewers Cup I really enjoyed all the passionate and enthusiastic stories of every coffee professional. This is the most fun thing there is, and this is what i liked the most of the coffee world, sharing stories. But most of all sharing knowledge. Because sharing will enrich everybody, and moves the specialty coffee scene forward.
Making filter coffee when I was 8 years old for my mom and dad. Serving it with stroopwafel cookie on the side, a typical dutch tradition.
Phoenix 70. Most clean & balanced cup i ever had.
Good food, biking, building stuff, tattoos
Training new passionate baristas that are working for the Keen Coffee Pilot Store
The Keen Team; Bonne Postma, Tosca Schuitemaker & Jan Schuitemaker
Punctum Coffee Roasters
My name is Ege Akyuz and I am 21. Currently I am studying law in İstanbul. I was introduced to specialty coffee by my father who was just a coffee drinker until 2 years ago and opened his own micro-roastery at the beginning of this year, Punctum Coffee Roasters. I’ve been working as a barista for a year now.
I was on a trip to New Jersey, USA, to visit my uncle 9 years ago. We had to do laundry every week at a laundromat. One week on our way to the store we stopped by a coffee shop. My uncle came with 4 giant to go coffees on a tray and some pink glazed donuts
V60, I believe it gives the brightest, cleanest cup.
Reading, languages, traveling
I want to help to developing a sustainable coffee sector in economic, social and environmental terms, hopefully by combining my profession with my passion.
My father, coach, roaster and sponsor, Cemil Akyuz, and my uncle, Cihan Akyuz.
Best Friend of Barista
I’m a coffee lover, barista and roaster. I worked as a barista 5 years, and I really like what I do. Inspired by coffee, I try to tell about speciality coffee culture to ordinary consumer.
When I first tried COE coffee in espresso, at that time I worked as a waiter in coffee shop. It was a great cup, very sweet and delicious, and I think that cup start my coffee way.
I like Kalita wave, because this method provides a more controlled extraction process. But first of all, I consider that the brewing method must be chosen depending on the coffee bean.
Family, travels, history, good music, great and interesting people.
I see myself as a scout of young and talented baristas, coffee finder and a roaster.
My family firstly. Coffee friends from Ukraine, and my chief. It was a great teamwork
Jem is one third of Prufrock Coffee in London. He is Prufrock’s director of training and development. Jem played in a Jazz band in Sydney with barista Mathew Clare between 1999-2002, and was introduced to Toby Smith who used to sponsor their gigs with ground coffee. Jem witnessed his first rosetta in Mathew’s Maroubra beach house kitchen from a Gaggia Classic which made a big impression!
A move to check out the London Jazz scene led Jem to Monmouth coffee and Gwilym Davies who gave him his first coffee lessons in 2002.
These two remained friends and established Prufrock Coffee in 2009.
Jem visited Toby Smith’s farm Finca Santa Teresa to work with Toby and the 2015 UK Brewer’s Cup champion Gordon Howell in selecting a coffee for this year’s Brewer’s Cup that would go on to take 5th place in the Best of Panama competition. His offering in Dublin is about a personal relationship that spans two decades and is the reason a professional Jazz musician changed careers and is instead brewing coffee for you.
Seeing Mat Clare pour a Rosetta on his Gaggia Classic in a Maroubra Beach House in 1999, then moments later, the flavour of Toby Smith’s roasted coffee.
Gordon Howell’s thermos method from the Gothenburg World Brewers Cup. The hospital corners of brewing; it creates a wonderfully even coffee bed.
Learning and teaching about music and coffee
Gwilym Davies, Klaus Kuhnke, Gordon Howell, Jacob Thue, Toby Smith and Rosamund Connelly
United States of America
Since a teenager I’ve always been drawn to the coffeehouse experience. I’ve love the environment, the atmosphere, and sense of community. It wasn’t until many years later I realized that the coffee could be just as great. Over the past 15 years of working in coffee I have been continuously looking for ways to expand my knowledge and push my limits. Jumping head first into competitions 4 years ago has just been one of these avenues for growth. Coffee is just one aspect of my life. In my time outside of coffee my life is hanging out with my fiancé, Holly, and my two boyz, Jacob and Levi. The four of us are always in search of adventure together and I am looking forward to where life will take us.
It was a Kenyan Coffee I tasted back in 2003. The first coffee where I was able to say I tasted more than just Coffee in it.
Batch brewed. It’s consistent and efficient.
My Family: Holly, Jacob, & Levi. I love spending time with them. I coach Levi’s baseball team. I volunteer with Jr High ministry at my church. I like getting outdoors, going on hikes, Geocaching!
Living a life of Whimsy
YES! Holly, my amazing fiancé
Jacob and Levi, my boyz. Mike, Cindy, & Heather Perry. My parents, Dave & Kathy. The Peterson Family.