La Cabra Coffee Roasters
Making good coffee and talking to people. This sums up how I try to live my life. I’ve been working as a barista for nearly two years. I’m an Australian fortunate to be currently working in Aarhus, Denmark surrounded by passionate coffee professionals at La Cabra Coffee Roasters. I like how coffee brings me into contact with many different people daily and how providing someone with coffee can be such a simple way to make their day. I love the on going process and challenge of learning more and more about the wonders of coffee and being a geek about it. However it always comes back to providing good service, understanding a customers wants and needs to hopefully get them more interested in specialty coffee and participating.
I never liked going to school that much as a kid. So in the mornings my Mum would motivate me with a classic Australian style ice coffee, complete with a scoop of ice cream. It wasn’t a geisha but damn it got me moving. In more recent times a well brewed filter of a washed ethiopian coffee gets me pretty excited.
I like brewing on a aeropress for it’s simplicity and how it’s very tactile. As a brewer you have a lot of control over the different variables which can help lead to a better understanding of what is occurring during coffee extraction and best of all….. anyone can do it! Pour over brewing with a V60 for example is probably my preferred method as I feel it’s more challenging to master and maintain consistency.
Pina coladas and getting caught in the rain.
Learning more and trying to understand what it takes to be a great barista. I’m not in a hurry, I would be happy to still be mostly working behind a bar day to day, learning more about coffee and trying to be the best I can. Hopefully I’ve visited a farm or two and had a chance to work as a roasters. My big goal n the next five years would be to work with more people learning and discussing how a strong focus and understanding of customer service can help play a important role to get customers coming back to exploring specialty coffee like we all once did. I think good service is the key to growing specialty coffee in so many way and I want to understand more about the role it places in our industry.
My family and friends for being a great support with anything I do.
My friends and colleagues at La Cabra Coffee Roasters. Day to day they provide me with the ideal enivornment to learn and develop my skills as a barista and further my knowledge related to coffee. It’s great to be surrounded by a team of passionate people including, Esben, Mikkel, Sonja, Emil, Mads, Mathias and Laurids. Everyone of them has helped me get to WBrC and I’m very excited to present and talk about all of our hard work!
Süssmund – Kaffee
I am running a small Roastery and Coffee Shop in Vienna. For me speciality coffee is the tool to create a sustainable future for coffee farmers, all around the world.
Ethiopian filter coffee, 9 years ago
depends on the coffee, but my two favorite ones are V60 and Kalita Wave Dripper. I use the V60 mostly for south amercian coffees, to produce a clear and light cup of coffee. The Kalita Wave always extracts a little bit more and more even, causing his flat bed design, this ends up in a more complex but also clear cup.
Food, Nature, Mountains, People, Music
running a bigger roastery, selling tasty coffee to more people.
My wife/coach Verena Topaz, Manfred Knauseder from BWT,
Carolina Franco de Souza
Lucca Cafés Especiais
Ever since my mom opened our coffee shop in 2002 I was curious to know why she loved coffee so much. I was very fortunate that she had the patience and will to teach me from a very young age. Today I am the cupper of the company and i travel around Brazil looking for delicious coffees to showcase in our shop. This is my third time in World Brewers Cup.
The first time cupping in the jury of a coffee quality contest in Minas Gerais. That was when I decided I wanted to be a cupper.
I really like drippers with a flat bottom because i think the result is amore interesting cup. More sweetness and complexity. Kalita would be my favorite right now
Beer!!! On the passed year a beer brew master came to me because he wanted to make a beer with coffee. So we spent a long time experimenting until we found the perfect recipe. It is an interesting project and we are happy with the result. today Hop Arabica has received an award as the best coffee beer in Brazil.
My Mommy! I am so grateful she had the patience to teach me and coach me for this competition. She has thought me most of what i know today.
The Brazilian Specialty Coffee Association (BSCA) that supported me and provided me the coffee I’m gonna use.
Probat Leogap that allowed me to use their showroom to roast my coffee.
I am a barista from Uni Uni cafe, Nanjing. Everyday, I share coffee expereinces with my customers, my friends. Especialty coffee in China is just begining, but it’s easier for us to broadcast the new coffee cultuer as Chinese have a long history of drinking tea.
the first cup, etheopian coffee really amzed me. it makes me realise coffee can be so different from one to another.
impress. it’s very similar as cupping to showcase the flavours of coffee. also it’s easy to make for everyone.
cycling, swimming and running.
as coffee professional, I really wish to gain deep understanding from seed to cup. I want to share my coffee experiences with people at all levels.
all my workmates at Uni Uni cafe! they not just gave me fantastic coffee to compete, but also supports and courages during intensied training period.
I started to work in coffee industry about 3 years ago at Prufrock Coffee in London. I use to work there as a chef and always desired to work as a barista. After some time my dream came true and I worked behind the bar about another 1 year. After that I moved back to my country and opened up an own place with my partner Adam. Our cafe is called Industra Coffee and is situated in the second largest city of Czech, Brno.
that was my first ever filter coffee at Prufrock Coffee served by James Bailey.
my favourite method is pour over, because of the clarity that it gives
cooking. I love cooking.
I see myself brewing coffee ofcourse!
I would love to thank my parner Adam, because he is always with me no matter what. Also to Jeremy Challender who is always very inspiring.
The Coffee Collective
I have been working with coffee as a barista for about 4,5 years. I’ve always had an interest for customer service and in the coffee industry all parts just fell to right places. I enjoy working in a busy setting, I meet people, I work with my hands, I see my development and I get instant feedback from my guests, and I never have nothing to do. Recently I have been able to share my interest in HR and work-wellbeing by gaining responsibility as a HR-Coordinator for The Coffee Collective, for whom I’ve worked for over 1,5years in Copenhagen. It’s important to keep developing as an individual in my craft, but it’s as exciting to see organizations developing in the coffee industry.
When I came to visit Copenhagen for the first time 3years 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 back coffees the most, especially drip brews like Kalita wave and V60. I like the mouth feel of drip coffee and how, when made well, they last through different temperatures while cooling down.
I’m interested in food and wine, I guess in taste in general. I love getting together with friends to cook together to share a dinner. I enjoy riding my bike and running. I listen to good beats and appreciate art and crafts. I’m also interested in organisational theories and psychology.
Working with HR and organisational development in the coffee industry. I want to understand more how we can be even better organised 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! !
After years in the hospitality industry in France, Thomas moved to the UK where he learned his new passion at Notes Coffee Shop London expanding his coffee horizon and learning every thing from A to Z about coffee. Returning to France, he started working at Coutume Café in Paris. Next step in the trail : becoming the 2015 French Brewer’s Cup Champion.
« I am so proud ! But, still, a long road Is waiting for me, paved with more wonder, surprise and years of learning. »
When I moved to London, I rediscovered coffee when I first had an espresso at Prufrock that was roasted by Square Mile.
I love all methods because each coffee is different and deserves its particular method depending on its roasting and desired cup profiles. Experimenting each coffee with different methods is always a learning experience.
Since my family has always been in the restaurant business, I am an “Epicurian”! I love food, flavors and gastronomy and everything that is a pleasure to the senses.
I hope to continue working in coffee and developing my passion. I have so much to learn that I wish more than anything to always come across other passionate people that will help me forge my knowledge and future.
I would like to thank my coach Kevin Ayers (an American living in Paris) who has supported me and shared valuable experience with me from his previous competitions. We share the same passion for learning more about coffee.
i am Daniel, iam 29 years old and i live in Augsburg, Germany. I am working as a Barista since almost 2 1/2 years now and enjoy everything that comes along with coffee. Before i came in contact with speciality coffee i even didn’t like coffee at all, but then i discovered what coffee can be and should be and my passion began.
I finished my studies (Math&Sports for teaching) and now y try to make my carrier in the coffee business.
I am really excited and looking forward to the WBrC to meet old and new friends, to learn and last but not least to compete
There are so many, even small situations that were amazing for me, so i can’t really remember the first one.
Depends always to the situation and the coffee but i do like the V60 to make fantastic balanced coffee for 1, 2 or even 5 cups.
I love sports and reading
I hope to go further and deeper into everything that has to do with coffee. Especially in teaching and if i could get a foot into research that would be amazing
“I want to thank Sebastian, Christopher and the Schwarze Kiste for bringing me to coffee and for the great support all the time.
Also Sebastian Lösch from Mahlefitz to teach me a lot and for his coffee in the nationals, and of course Johannes Bayer from JB-Kaffee for his support, his passion for coffee and all the little tricks he showed me to make good coffee.”
I am working as a barista for two years. Despite my little experience, I decided to participate to national brewers championship, because I thought it would be a chance for me to learn more. I will never regret taking that risk, because apart from winning the first place, the championship was a major experience. Since that day, I feel dedicated to coffee.
The amazing signature drink of Stefanos Domatiotis, prepared for WBC.
I like using V60 with paper filter, because it gives clarity in the cup and it is easily portable, so that you can enjoy filter coffee no matter where you are.
I like listening to electronic music.
I would like to share the same enthusiasm for coffee as I do now and also I would like to have opportunities to evolve as a professional.
It was a team work. Special thanks to Stefanos Domatiotis that believed in me and taught me everything I know, Yiannis Taloumis for supporting my decision, Stavros Domatiotis and Chris Loukakis as fellow coaches in my program, Stefanos Paterakis for being next to me.
Brian Ó Caoimh
I come from Dublin, Ireland. I have a degree in Economics and have worked, more or less, in that field since graduating. For the last 2 years I have also been working in coffee. It started as a thing on the side but, as anyone who reads this will probably know, it soon takes over.
When I really knew nothing at all about (specialty) coffee, I was given a filter of a washed Costa Rican and beside it the natural version of the same coffee. I couldn’t believe the difference – it was like day and night. That was when I decided I had to learn more about filter coffee. Looking back, it was like a big fermented punch in the face that nobody could possibly miss – but it let me see something in coffee that I had never found before. So it was an great introduction, even if it wasn’t a great coffee.
There is a very nice texture to the coffee made by V60/Clever Dripper in geneal. The extraction is a different story altogether.
I like music a lot. I’m very interested in furniture and furniture design. Cooking. Making beer. Wine and whiskey.
Very hard to say.
Stéphane Cataldi at Caffe Cataldi, for endless roasts and profiles. In Paris, Chung Leng at Hexagone Cafe, for endless time and advice. Youssef at Fragments, for posing many important questions. Everyone at Coutume. In Ireland, Colin Harmon, for opening 3fe. Damian and everyone at SCAE Ireland, thanks you very much.
Gardelli Specialty Coffees
My name is Rubens Gardelli, I’m 37 and I live in Italy. I’m a barista and owner of coffee roasting company named Gardelli Specialty Coffees.
I’m in this business because I love coffee from the bottom of my heart, I love the fact that it is an ever-changing natural product and some jewel lot needs to be hardly sought after.
I’m also a coffee roaster, and I’m amazed how a roaster can influence the final cup by manipulating the roast profile.
In 2014 I was competing for the first time in my life, and I got a great result at WBrC thanks to my great team, the coffee farmer and my extreme love for rare-jewel coffee lots.
This year I have the privilege to serve again a rare-jewel coffee lot, fruit of the farmer’s hard work.
I want to thank all the organizers and sponsors who made this competition possible
Ishii Shoji Amameria Espresso
I am a barista at AMAMERIA ESPRESSO in Musashikoyama, Tokyo. I search great Specialty Coffee through my every day’s experimentation, and try to share the joy of coffee with our customers.
I like the Aeropress, because you don’t need to choose particular time nor condition of the day. It always gives us smooth taste.
I am interested in whole kinds of food and drink, especially bread. I love to make bread, also eat it, too!
In 5 years, I will have deeper knowledge and higher skills of coffee. I will continue to have same passion which have now for Specialty Coffee and will contribute to the further development of this community.
I am grateful for all the people who helped me to make this happen.
Cafe In A Box
My name is Regine Wai. I am a coffee lover since young, having more exposed to our local coffee with the bittersweet taste. In 2013, I came across the barista course organized by Barista Guild Asia (BGA), it was an eye opener for me, I didn’t know there is so much more about coffee! With the new knowledge I gained, I start falling in love with coffee again. And to keep my passion going, I work as a part time barista during weekends. My first coffee competition was 2014 Malaysian Aeropress Championship. That was a fantastic stage brewing experience and it has made me want to never stop learning about coffee. To pair with a good cup of coffee, books and music are my favourites too. My coffee journey so far has really been rewarding as I meet many great coffee people, and at the same time keeps me going and fuelling me for my fulltime role in a corporate career.
I can taste raspberries flavour in an espresso cup! That was an amazing experience that I can still recall until now! It makes me curious how could a simple bean be so interesting in flavours. To understand that, I know I need to go back to basic, that is from seed to cup. I was lucky to have the chance to participate in a farm trip to Chiangrai, Thailand. The program is Coffee Journey in which we stayed in Maejanthai Village for 3 days as a coffee farmer. We picked the right cherries, we were taught how to handle the cherries with different processing methods. It makes me realize how precious a single coffee bean can be! It is a never ending journey to learn about coffee.
Aeropress definitely. This is the first method I used for my very first coffee competition. Even though is a throwdown competition and I was kicked out in the first round, personally I still think it is an amazing method to brew a good cup of coffee.
My job. My primary job is in medical devices. It is very satisfying and rewarding to be able to help surgeons and patients to have successful surgeries and gain back their quality of lives.
In 5 years, I will continue doing my best in my current corporate role and of course, to be a café owner that is able to brew and educate end consumers to appreciate specialty coffee. Working closely with local passionate coffee people, I hope we can boost the local culture for more specialty coffee appreciation.
All my mentors (I’m so lucky!). Yip Leong Sum (my Roaster), Lawrence, Joseph, and Trista. My team at Café In A Box – Mei Fhong & Jane, also Edward & Sook Hun! And without the effort of Malaysia Specialty Coffee Association and Nowhere Café sponsor, I wont be able to represent my country in a world stage. Special thanks Mr Joe Hsu & Mr Wan for beans supply, last but not least, Barista Guild Asia!
Carlos de la Torre
Avellaneda Barra & Tostadores
My name is Carlos de la Torre, I’m 27 and I’ve been working in coffee for the past 5 years since I was studying Philosophy at College. On 2012 I won the Mexican Cup Tasters Championship so I had a lot of opportunities to develope my profession as a barista and also as a roaster. Today I work mainly as a roaster at my company Avellaneda Barra & Tostadores. Something not related with coffee: I love dogs, food, punk rock, and travelling.
When I roasted my first batch of Natural processed Terruño Nayarit in my mother’s pan. I’ve surely ruined it but that’s the way I found out how much fun, knowledge and complexity is behind a cup of coffee. And more important, how wrong I was and how much I needed to learn.
Right now is definitely the Aeropress, because it’s versatility, shock resistance and price. Its also a very friendly method and gives you amazing profiles if used correctly. . . and even if not.
My family (wife, four dogs and a parrot) and everything we share like food, walks, drinks, movies, music, parks, travelling and naps.
Celebrating the 10th anniversary of my coffeeshop, probably competing or judging and certainly taking my job to another level.
My dad, my cousin Xim, my wife July and the guys from Avellaneda. Special thanks to Braulia Lopez, producer of my national championsip coffee.
I also need to recognize the inspiration and motivation from Salvador Benitez, Enrique López and the guys from Sublime Jorge and Fabrizio. Finally to the Amcce for organizing the coffee competitions in Mexico.
I’m a production roaster, trainer and an all around hands on deck kind of guy at Flight Coffee’s roastery in Wellington. This isn’t my first time representing New Zealand at the World Brewer’s Cup. Last year I won the local competition using a Colombian roasted by Flight and I got to head over to Rimini to compete. Being my first overseas experience I learnt more than just about coffee and I learnt a lot a coffee for sure. It was an incredible opportunity to taste amazing coffees and hang out with professionals that get just as in to coffee as I do from all around the world. Not only did the experience totally open my eyes it also made me want to come back for more. So I’m super excited to have the opportunity to do it all over again!
Drinking a Pacamara Natural from Nicaragua at my local cafe, where I ended up working, and I’ve been in coffee ever since!
Anything that brews a filter coffee
Music and books. Drinking coffee while listening to music and reading a book.
Definitely still in coffee, doing something amazing.
The whole crew at Flight Coffee for supporting me. Nick, Matt and Richard for just backing me the whole way. Also Tyler Youndblood and Azahar Coffee for sourcing my winning coffee. And of course my lovely lady Sarah for being my coach and kicking my ass when I needed it!
Supreme Roastworks AS
Odd-Steinar working with coffee professionally since 2010. Opened a coffee-shop and roastery in Oslo in 2013, with two friends Magnus and Joar. National Brewers Cup Champion 2014 and 2015.
Working with Ninety Plus Coffee for the competition coffee.
Tasting the Nekisse 2-3 years ago, a natural processed coffee from Etiophia and Ninety Plus. Beyond any other coffee I have ever tasted, Intense tropical fruits and intense sweetness.
Hario V60, give me the most elegant, cleanest and softest brew. And the design is a + bonus…
My son was born between compulsory and open service during the Norwegian national championships 2015. So he is my main focus right now.
Other is mountain biking, climbing and surfing.
I have a dream to create a coffee book for ordinary people, and not just for coffee geeks. Teach easy simple tips and tricks to make the best possible black coffee yourself.
Magnus Lindskog, the best coffee roaster ever. Roasts the competition coffee to perfection. Måns Akne Andersson for roasting assistance. Ninety Plus Coffee Joseph Brodsky providing me with the best coffee on the planet. Storm Xaron Constantine Lunde for feedback and constructive criticism.
And of course my girlfriend My, always supporting.
BLACK AND WHITE COFFEE
I am a barista for 9 years
I cooperate with few roasteries to pick the best coffee for my customers
I have small coffee business for training and events also in two months will open small cafe in my home city
it was 2009 on the cupping table was salvador el carmen
peach and rasberries I remeber that now :)
My favorite coffee brewing method is dripp V60 ,
because I make this kind of brewing every day morning for my fiancee :)
I like traveling
for my relaxation I play bilard
during free time I like spend time in kitchen
in two months I will open small cafe , but in 5 years hmmm… maybe next bigger cafe where food will be served but still with best cup of coffee
special thanks for my fiancee Barbara for patience, she is my coach and supporter in one person, also for Konrad who is my roaster and friend and for all people who keep fingers crossed for me
I take any challenge that comes across, even not adding sugar in my coffee. That’s how I got interested in specialty coffee and started working in the industry. I have been a barista for only a year now, so you can say my life as a barista is just as an espresso: short, concentrated and under pressure.
All I can recall about my experience with coffee is that everyday I’m amazed by something I notice, or learn, or discover.
I like the aeropress because I find it an easy tool to use and teach others how to use it. Also, it’s the method I convinced my parents to use in their trips and now they’re passionate about it.
Most of my time, I study Advertising. But I like photography and eating, as well.
Developing the specialty coffee scene home, in Romania.
I would like to thank my trainer, Mihai, who motivates me with his enthusiasm, as well as the rest of the Origo team, for their support. Also, thank you Vlad and Dan for the brainstormings and calibrations. Last, but not least, thanks to my family and friends for understanding me through the training sessions.
Hello! My name is Ruslan, I’m 29. I got into the work with coffee in 2007. I work as a roast master in the roasting company Coffee OMNI in Krasnodar city. I have started to take part in contests since 2009. I’m happy to represent my country at this championship and it’s a great responsibility for me.
Perhaps, my first unforgettable experience was in 2009, when I won the regional barista championship. That was the first time when I experienced what kind of emotions a winner has. They were ineffable feelings.
My favourite brewing method is V60 Hario. Because I’m more familiar with this method and I succeed in getting better taste by using it. In my opinion this is one of the simplest alternative methods of brewing.
I’m fond of fishing. I like it not for its process of catching the fish but more for spending time alone with nature. This is the best way to relax from the work, a noisy city and busy traffic. I am also fond of football and i play the guitar a bit.
I would like to have my own coffee house with a little roasting machine in it, which will satisfy my needs of beans; also to visit coffee farms and championships.
Firstly, it’s my family that has been supporting me for a long time already. Secondly, it’s Coffee OMNI company, where I work. And of course our team, as a member of which I have been preparing.
The ARC Coffee Ptd Ltd
Singapore National Brewers Cup Champion 2015
I had the same brewed coffee in 3 different cafes while I was cafe-hopping and found that each tasted good in their own ways yet vastly different from each other as well. This sparked a fire in me to search for ways to answer more questions about coffee making and how to achieve consistency in my brews.
There is no way to choose a favourite coffee brewing method because each has its own merits, however, I do have a special love for pour-overs because I find that it is able to extract the delicate nuances from all sorts of different coffee.
Fashion and media.
Making coffee I love and serving them to customers
I would like to give special thanks to my mentors: Ju-Ying (LuLu) Wei of Cafe LuLu from Taiwan and Jake Hu of Taster’s Coffee from Taiwan as well as my coach, John Ryan Ting. They have helped me so much with every aspect of my preparation and given me invaluable advice to constantly improve and strive to be better.
Youn Joo Yu
Hi. I’m Korea Brewer’s Cup champion Youn Joo Yu.
This is my second time and I’m very glad to come here and I’m looking forward to meet other national champions.
Ethiopia natural coffee.
It can express basic flavors of coffee its own.
read a book.
Third shop openning.
All members of CBSC international and my coach.
Alexander Ruas Creative Coffee
Alexander is Creative Coffee’s lead consultant.
2015 Swedish Brewers Cup Champion
2011 Swedish Barista Champion
2011 Nordic Barista Cup Winner
Swedish National Barista Team member
Alexander has consulted for coffee roasters, coffee machine manufacturers & dairy companies in Sweden, Norway, USA, UK, France, South Korea & Spain.
Alexander is the Ninety Plus Coffee and Levelup Coffee agent for the Nordic countries.
-Sipping a natural processed ethiopian coffee. I had no idea coffee could taste like that.
-Becoming the Swedish Barista Champion a few years ago and going on to compete at the World Barista Championship in Bogota, Colombia
-Travelling to coffee produce
I love to brew coffee as pour-over, immersion or espresso but especially enjoy my coffee as a “cupping” experience!
I’ve been a working photographer and film maker for 20 years.
I love my work life but my main focus is my family.
I spend basically all my free time with my two daughters Olga and Zoey.
Spending more time connecting the coffee farmers to the baristas!
The swedish specialty coffee scene is a small and very supportive community. We help and support each other in a great way. Huge thanks go out to my sponsors and swedish baristas who have helped me prepare.
But mostly all my love and thanks go out to my wife Jenny and my kids!
Bear Brothers & Cow
I studied economics and politics and had an office live with a terrible full-auto-coffee-machine drinking terrible coffee when I had my light bulb moment with specialty coffee. A friend offered me a coffee at his place – I don’t remember what it was – but I remember how amazed I was. Suddenly I wondered what I’ve been drinking all those years. Until that moment I never looked at coffee as a culinary delight. But that changed. From then on my interest was piqued. It started as a hobby. But after a while I was not able to enjoy a cup of coffee in my city anymore as there were no specialty coffee places around. Whenever I visited other cities I was looking for good coffee. At one point the friend who introduced me to the specialty coffee world and I decided to open a business dedicated to coffee as a culinary delight, a real sensory experience.
A nice, sweet, fruity coffee I had at a friends place.
Pourover mostly V60, I like it clean.
All culinary delights and off course politics and sport
I like to thank Mans Andersson – my Roaster, Kai Keong Ng – my business partner, my wife for always helping me out, Jeremy Challender from Prufrock for many valuable tips of course Heinz Trachsel from Swiss SCAE for putting so much work in to the swiss coffee scene.
wang shih ru
Just Go coffee
Hi,I am LULU.
I have roasted coffee for 12 years.
Now we have a coffee shop names OLULU,that means black coffee in Taiwanese.
It locate at a very beautiful countryside. Please come visit us and enjoy our coffee.
Hi I’m Rob Kerkhoff from the Netherlands. Since Oktober 2014 I’m the headbarista and co owner of Babo Coffee together with my best friend Bonne Postma.
We have a own trainingcentre and specialty coffee brand in the middle of Arnhem. A cross of Babo Cafe. A really nice cafe/restaurant, where the label started 7 years ago.
We’re also AST’s and work together with Leopold Coffeeschool for SCAE trainings and workshops.
@robocup or @babocoffee
On top of a mountain in New Zealand
Clever. Easy to use in a busy bar. Consistent in brewing.
Design. Clothing. Building awesome stuff, like a brewbar. Snowboarding. And Fieke, my girlfriend:-)
Hopefully on lot of different coffee mountains for more and new amazing coffee experiences.
Jan & Tosca Schuitemaker From CoffeeXperts. They sourced and roasted my awesome coffee.
I am Umut. I hail from Istanbul. Originally I am an engineering student and my relationship with speciality coffee started one night at the university library when I found a book about coffee. I failed that exam. Thanks to my epiphany in this library, I’ve since nurtured a special bond with coffee and all that encompasses the art of brewing. To put theory into practice, I’ve been working as a barista at a local micro-roastery for more than a year.
It was an natural Ethiopian, very fruity, sweet and clean. It changed my perception of coffee completely.
I don’t have one favourite, but I opt for paper filters for clarity.
Snowboarding, electronic music, food
Definetely my coach Cagatay Gulabioglu. We have been working together for more than a year and he has shared so much information and knowledge and taught a lot. Without his help, guidance and roasting skills, I would not be here for sure.
Northern Acadmey of Coffee
Just a good old boy.
The owner with my wife of three coffee businesses that are all geared to sharing my love for quality coffee
Two coffee shops geared to different markets (traditional and contemporary) and an educational centre teaching the SCAE barista and brewing modules as part of their coffee diploma programme.
Lets show the world what great coffee can taste like.
To old to remember.
Steve Leighton our roaster tells me it was meeting him and designing our first ever blend together, combined with tasting and drinking his coffee for the first time in 2007. He’s probably right
Currently a combination of submerged brewing and then filtering.
Most consistent and tasty method of extraction (taste and texture)
most sports, craft beer and currently exploring the world of gin and whisky as we now open as venue that sells craft alcoholic beverages in the evening, who says you cant mix business with pleasure
Happy and teaching my boy to make coffee
Hasbean, SCAE UK, Jezza and the prufrock team and the most important person my wife Marie
Sarah Jean Anderson
Sarah has worked in coffee since 2007 and with Intelligentsia Coffee since 2012. This is her fourth time competing in the Brewers Cup and the first time to national and world competitions.
In college I worked with a roaster and was able to learn a bit about roasting. We even roasted some coffees for the SCAA Expo in 2010. My most educational experience there was cupping coffee samples with the head roaster and tasting coffees from different regions side by side. It was the first time I had experienced this in the specialty coffee realm and it changed my perspective on what coffee could be.
I love coffee that tastes sweet and round and any brew method that can maximize those qualities. I have chosen to use a filtered immersion brew and found that this achieves a level of extraction that develops the sweetness to its fullest potential.
I enjoy working with my hands. I love being in the kitchen trying to make everything I can from scratch. I love reading about food and any recipe books that really delve into why certain techniques are used. I’ve made jam, pickles, kombucha, cheese, and most recently finished some mead that I am looking forward to tasting. In addition to cookbooks, I enjoy reading nonfiction as well. I also like hiking and live close to a park where my boyfriend, dog, and I hike frequently. I also enjoy traveling and learning how locals enjoy their towns: where they eat, drink, hang out, and especially where to find a delicious coffee.
I hope to be working, learning, and growing constantly. I will be happy to grow as a barista and a human and always strive to be a better version of myself than I was the day before.
I would like to thank Intelligentsia Coffee and all the people who helped coordinate this competition. There are too many to list. And they should know who they are
I would also like to thank my Intelligentsia staff at Pasadena for being supportive and excited for me and for striving for excellence.
And lastly to thank my friends and family inside and out of the coffee community. Thanks for all the support and whiskey.