Small Batch Roasting Co.
I’m originally from Kuala Lumpur, Malaysia and have been in Australia for over 6 years. I studied to be an Electrical Engineer but gave it up as I have always loved coffee from the first time it was introduced to me by my late mother so I wanted to make it a career. I’ve been in speciality coffee for over 3 years now working for Seven Seeds and now Small Batch Roasting Co as the head barista of their flagship cafe Auction Rooms. I really love the interaction with customer and being able to do what I love and share my passion. My wife always said I make very good filter coffee and I now I really believe her after winning the Australian Brewers Cup which has not really sunk in yet. I’m really excited and honoured to be representing Australia in the World Brewers Cup.
Hello! I am a young Entrepreneur in this Speciality Coffee Industry running my own little Roastery and my Shop in Vienna. I recognize Coffee 15 years ago – my little Espressomachine helped me through hard working nights during my time on University, but the big boom Experience was 5 years ago, when i drank my first filter coffee from Ethiopia. Since then i was blown away by diversity of coffee. I start attending courses, reading books and finally i decide to work in this Industry (after i finished my work on university). It’s always fun for me, to work with people – after my studies i was teaching on university – this experience tells me, i am on the right way, but not in the right Genre for my daily business. After my contract expires, i decided to start my own business with coffee. First i take the chance of a collaboration with a georgian sculpture to open my first pop up cafe in his studio, besides a lively farmers market on saturdays. that was one and a half year ago. now i run my own little roastery, a shop, do public cuppings at friends coffee shops. travel a lot and try to make this world a better place with the help of coffee.
thank you! you are great!
My ancestors came from Italy to work in coffee plantation in Brazil, I started working with coffee at the invitation of my brother six years ago, but i drink coffee since childhood.
I started to work as a chef at Prufrock Coffee in London and after a year I became a barista there. Prufrock teached me all I know about speciality coffee and it was the best place to work. After some time me and my best friend Adam decided to go back to our home country and open a cafe called Industra Coffee. We are situated in an old freezing factory, serving great Square Mile Coffee Roasters coffee.
Jeremy Challender, the best educator
My name is Mikkel Selmer. I am the roaster for La Cabra, a Scandinavian roastery and coffee shop in Aarhus, Denmark. When I think about coffee I am reminded of the words by Michael Phillips from Handsome:
“Coffee is culinary, academic, technical, and there is still so much to learn.”
He got it just right. As a roaster, I believe it is my obligation to reveal the innate qualities of each coffee. If I do my job properly, no one should notice the roast. My role is to highlight the vast differences in flavors, terroirs and varietals. In order to achieve this, I roast gently and lightly bringing out the delicate and dynamic clarity of every coffee. I believe in the integrity of the coffees that I source; this makes me reluctant to camouflage the raw material in any way.
As a barista I take pride in serving a transparent nordic coffee experience and challenge the conventional view of coffee. I wish to communicate the simplicity and beauty of serving well-crafted speciality coffee.
Good Life Coffee
I’m the owner of Good Life Coffee, we have 2 small coffeeshops in Helsinki.
I’m the Finnish Barista Champion 2011 and Latte Art champion 2013.
I have a 2,5 year old daughter and 6 month old son.
I’m laidback guy, who likes good rap music and great food.
Been working with coffee for about 5 years.
I’ve went to restaurant management and chef schools before my carreer in coffee.
Dinh Phong Nguyen
I’m a 4th year medical student, and I spent last year (2012/2013) in Stockholm, Sweden, as an exchange student.
This is where I discovered specialty coffee, thanks to the baristas at Drop Coffee, who helped me with my first steps and pushed me to buy my Aeropress.
A month later, I was very lucky to win the Swedish Aeropress Championship, which brought me to Melbourne for the world finals. Even though I lost in the first round against Jeff Verellen and Torfi Torfasson, I knew coffee would stick to me for a long time.
When I came back to Paris, where I’ve always lived, I discovered and grew up with the newborn French specialty coffee scene, while continuing my medicine studies, which unfortunately take most of my time.
To keep a foot in the coffee scene and as a challenge, I decided to compete in the French Brewers Cup and to organize the first French Aeropress Championships. And here I am!
Fun fact: I’ve never worked as a barista, so I barely know how to pull a decent espresso. Not even talking about milk foaming!
I started working in the coffee business two years ago. I was overwhelmed by the incredible taste of Ethiopian coffees and I was attracted by the deep knowledge that stands behind coffee. So I worked myself into the world of coffee and now I have found a passion that I haven’t encountered before.
I have been to Ethiopia twice and fell in love with the country and it’s coffees. Till today Ethiopian coffees are generally my favourite ones.
In order to have enough budget for the championship I try to crowdfund enough money for the preparation and participation costs.
I live in Berlin and it’s a great pleasure to represent Germany in the World Brewers Cup.
My name is Stafanos Domatiotis, I am a barista trainer in taf coffee in Athens and 6 times Greek Champion. I live in Athens but due to my special expertize in my job i travel around the world in order to spread the coffee culture by training the ambitius baristas and coffee enthusiasts. My best achievement is 2 times finalist in wbc and 1world brewers cup and two times in latte art.
However my daily job is not related to coffee, it is one of the most important thing in my life.
I met 2 years ago with high quality coffee first in a barista school.
That was the time when I realized third wave coffee is “my way”.
Then I started my coffee tasting journey, discovering new coffeeshops, new techniques/methods.
And the brewing method did show me the best taste in the cup.
Beside the techniques I have get interested of the coffee science.
I spent a lot of time with brewing charts and coffee extraction studies,
leading to developed my own coffee extraction calculator application.
Sometimes I do presentation about coffee brewing in the barista school, where I learnt in the beginning.
Since my coffee life begin I am exploring the “faces of coffee” and as of today all I can say about myself: I am addicted to coffee.
It includes the advantage of the immersion method like reach taste and good controllability and the clean taste of the drip trough method.
Tibor Hajcsunk, head of SCAE Hungarian Chapter
Casino Mocca, best Hungarian 3rd wave microroastey
I’m a lover of anything that brings people together, it’s part of my passion working with coffee in Dublin and participating in the growing community.
GARDELLI SPECIALTY COFFEES
I’m 36 and I live in Forlì, a little town in the mid-north of Italy. I started to roast in 2008 inside the kitchen of my coffee bar that I own since 1997. I was roasting coffee just for my coffee bar, but my dream was to found/start a roasting company and I did it last January, supplying my first wholesale customer.
SAZA COFFEE Co.,Ltd.
I started my coffee career 3 years ago to be a barista at Saza coffee.
I met a barista to admire there and he taught me about coffee.
It had been only for a year, but he gave me the basic knowledge about it.
Since then, I started to try competitions and I became a champion at Japan Handdrip Championship 2013
at my second try.
At my third try, I became a champion at Japan Brewers Cup 2014 and got a ticket to World Brewers Cup 2014.
I’m so happy about it. I’ll do my best at WBrC 2014.
Easy and handy.
Alejandro Escobar Vazquez
CAFE ETRUSCA Y PARE DE DORMIR
hi iam Alex i have 28 years old, im from Mexico of course. i have a beutiful wife and a precious little daughter.
something about me… im like very much enjoy a time with my family… travel in diferent parts in mexico or in the world..
im like very much the food.. is very very interesting for me.. know many kinds and forms to eat and make foods.
i m like practice excersice.. in hight school played table tenis in the nacional team…
practice box.. and ciclism.. actualy i m decided every day go to my work in bicicle.. is good for me .. and my condition… and is a form to eat all kind of food.. jejeje
i m a very sociable person.. but sometimes serious look!!!
enjoy know a new persons and new places…
the coffee is my life and my livestyle… every day learn.. read.. write and meke coffee…
play with my daughter..
listen to music..
learn how to prepare diferent food
all my staff..
my boss arturo hernandez
my wife liliana vidal
my daughter isabella
my coach gerardo mendoza
my friend hector bautista
Friso van der Mei
‘t Smelnehûs ,grandcafe-restaurant
My name is Friso van der Mei, I’m 33 years.
Born and raised in the Netherlands city of Drachten, Friesland.
I manage our family owned Grandcafe-Restaurant ‘t Smelnehus in Drachten.
Since 2003 totally addicted to anything coffee :-). I really enjoy working with people and interacting with customers and always try to exceed their expectations.
I find comfort in these daily challenges with our hospitality team.
“Sharing is caring” so talking and tutoring about coffee and hospitality gives me great energy. To see knowledge shared and put in to practise is a great reward, you see people grow in confidence and the smiles keep coming.
When I’m not working I like spending time with family & friends. Preferably on a nice sailboat navigating the Frisian lake’s and canals.
During my Hospitality trainee ship in London 2002 an accidental visit to Monmouth coffee, my first ever specialty coffee. I still remember… it was a Kenya Gethumbwini filter coffee… I was blown away by tasting all that fruit an lively acidity. Never looked back to plain dripp since!
Filter style wise I would say espresso. Yes I said that.
Lower TDS coffee’s I usually prefer the Aeropress for its versatility, let’s you play around with the parameters quit easily and you can bring it on an aeroplane!
Summers I like to go sailing. A day out on the water feels like a midweek holyday. In wintertime I put on my ice skates and ride on the same waters I was sailing on, it’s just amazing!
Coffee wise I would like to start roasting coffee for the café – restaurant. It’s good as it is but I like to make the full circle and let the guests experience the craftsmanship of coffee.
Offcourse the Dutch SCAE chapter for making all of the national comps possible and elevating awareness for specialty coffee in the Netherlands.
Thanks to my sponsors for helping me with whatever I need. And all the Dutch baristi for sharing ideas and raising the bar. My co-workers and staff in Drachten for keeping the business running!
I first got in to the coffee industry after being a regular customer at Flight Coffee’s first cafe Memphis Belle; so regular they gave me a job. However, at the time my only experience with coffee was drinking it, so I was definitely thrown in the deep end. After working with coffee for the first time, and working for guys I pretty much looked up to as rock stars, I instantly fell in love with the industry.
After moving to The Hangar, Flight’s current flagship cafe, I was introduced to a different side of the industry – roasting. Having the roasting happening in the cafe meant I was always exposed to it, which was great! I also had a huge wealth of knowledge basically on tap, regarding all things roasting and green coffee production, and considering the passion behind that knowledge, it was bound to be incredibly contagious!
The interest in speciality coffee started only 7-8 years ago. I have been working as a press photographer all my life, but when the interest in coffee grew out of proportions. I took a “”break”” from my job as photographer and pursued my passion.
Now I have been working with coffee full-time 1,5 years. I am a geeky nerd when something catches my interest. Coffee has been my life this 1,5 years. I started a coffee bar together with two friends and mentors Magnus Lindskog and Joar Christoffersen who was already running a roastery, the Supreme Roastworks in Oslo Norway. So now we have a bar and roastery together in Oslo. Our trademark is natural processed coffee. My goal is to make the best possible coffee in a way anybody can do. I am a big fan of the simple classic way of brewing coffee, clean water, fresh coffee and a filter.
No fuzz, just great coffee!
I just love coffee :] the black one, pure. I used to work as a bartender, then switched to coffee business first I worked in a cafe then in a polish micro-roastery. One year ago I decided to create own comapny, so now I’m the owner of Makiato – I do consulting for cafes an restaurants, trainings, also organising workshops and shows. I live in Kraków, Poland
My name is Alexandru Niculae. I fell in love with coffee 2 years ago and started to read all the books about coffee. One day in Miami, Florida I drank a cup of brewed coffee and then I knew I had to explore more about the brewing methods. By doing this I became the national champion of Romania. I am also a volunteer at SCAE chapter of Romania, trainer at Barista School.
I am 29 years old. My passion for coffee began with the work of ordinary barista. I do coffee for about 7 years. In the Omnicoffee company I doing coffee roasting and preparation of blends. A few years I have participated in the barista championship of Russia. This is my first time in this Brewers cup competition and I am very happy to represent my country here. I wish good luck to all participants.
Choo Seung Min
Caffe bene & Ayers Coffee Project
Caffe bene & Ayers Coffee Project:
Coffee Q.C manager / Roaster / Barista
i like coffee & design & music
I first got into coffee working at a larger coffee chain in Sweden where I was convinced to compete in the Swedish Barista Championship, my first competition instance didn’t go exceptionally well but I had learned a huge amount through training and talking to other Baristas. At this first competition is when I first met the baristas from Drop Coffee and I have been working with them ever since and competing at every opportunity that arrises, for me it is the ultimate learning process as each time you are pushed to learn more. And Drop Coffee is the best forum for me to do this, everyone involved in roasting and brewing our coffee are dedicated to gaining new knowledge and pushing how far we can go with regards to bringing forward a coffee’s full potential.
After living and working in Bolivia, studying law and working for an NGO in the field of development and youth work, I joined the management of the unternehmen mitte, a big coffeehouse in Basel. I became aware of the true potential of coffee and wished to learn everything I could about it, from seed to cup. After a few years of training, learning and traveling to different countries of origin we founded “Die Kaffeemacher”, a coffee academy for professionals and coffee aficionados. In 2013 I founded the first cafe in Switzerland that focuses on drip and speciality coffees, called “cafe frühling”. I am 31 years old, married to my wife Anke and father of our 1 1/2 year old daughter Emma Yoleida.
I would like to thank Phyllis Nganga from KCCE in Kenya. We cupped this year’s entire Kenyan crop together and decided for the coffee I am going to present in Rimini..
Roasters and Trainers: Shem Leupin and Johannes Bayer.
Paul Bonna, one of the best coffee tasters I know.
André Kissling from Kialoa La Marzocco for supporting me.
Eric Hurner, my english teacher for the last month.
My wife Anke Dietrich and my daughter Emma Yoleida for being part of my team, believing in me and supporting me, even if I had little time for them in the last weeks.
Ju-Ying (LuLu) Wei
Cafe LuLu CO., Ltd.
Hi, I’m LuLu from Taiwan. Glad to have this opportunity to join the WBrC as a competitor this time
I’ve worked as a barista for nearly 9 years. Tasting all kinds of coffee is my favourite! I love to explore and experience the unlimited flavours that coffees could have. We own a roastery, a coffee house and a training centre in Taichung. You’re welcome to come by for a visit!
Soyuz Coffee Roasting
I am a Chief Roast Master at Soyuz Coffee Roasting, a Specialty Coffee Roaster based in Kaliningrad, Russia. I started my coffee career in Istanbul and have been professionally experiencing aromas and flavors of coffees for the last 8 years. I love traveling and exploring new things. Wherever I go, I always look for a real good cup of coffee. I am a real coffee aficionado.
Colonna & Small’s
I began my journey in Speciality Coffee over 2 years ago.
I developed a passion for brewed coffee in particular while working at Colonna & Small’s speciality coffee shop in South-West England.
I enjoy discussing the provenance of coffee and learning about processing methods.
This is my first time competing at a World Coffee Event.
Coffee has begun to define my travels – whenever I visit a new city I like to search out unique coffee. I am particularly happy when I find interesting brewed coffee.
I am proud to represent the UK at a World Coffee Event.
I hope to learn about roasting coffee as well as preparing it.
I would like to understand the farming and processing of coffee better.
I have been working in coffee since 2001. I joined the Klatch Coffee team in 2012.
I competed in Brewers Cup in 2011, not really knowing at all how to do a pour over. I didn’t do so well. In 2013 I tried again and placed dead last in SouthWest USA regionals. Worked extremely hard over the next year to figure out how to brew the best cup of coffee I could, researching every variable, documenting everything I did, and heavily training my palate I went for Brewers Cup again in 2014 winning both the SouthWest USA Regionals and of course the USA Title.
I have been married over 10 years and have two amazing sons, Jacob (8) and Levi (6). My wife and kids inspire me to be a better husband, father, and human being.
My first amazing experience with brewing coffee was in 2010 at the first ever US Barista Camp in Santa Barbara, CA. That is where I did my first ever pour over, learned about manual brewing, and really truly just fell in love with the brewing coffee experience.
I’ve been using my Gino dripper a lot lately. It is becoming my favorite brew method however I don’t want to discount the great uses of each of many brewing devices in my kitchen – and there are a lot!
My family is so important to me. My wonderful Wife, Kara, will be traveling to Rimini with me. This will be her first ever coffee event. My two sons, Jacob (8) and Levi (6) are absolutely amazing kids, they are extremely supportive of me, and they make a mean chemex.
Church, I am very involved in my church. I work with the Jr Highers every Sunday morning, Wednesday night, and for all our great events. I recently joined the Church’s Ministry Board of Directors and am excited to help shape the direction of the Church over the next 2 years.
Baseball. I love baseball and I’m a big San Diego Padres fan. I am also the head coach for my son, Levi’s, baseball team for the 2nd year in a row and an assistant coach for Jacob’s team for the 3rd year in a row. I love to watch and play.
Libations – I love a tasty beverage. I’m excited to taste the amazing wines of Italy. I also brew my own beer at home.
Also, I’ve never been to a coffee farm and hopefully in 5 years from now I can not only say I’ve been to multiple farms but I’ve helped build relationships with many more farmers than I’ve already had the pleasure to build relationships with.
Also, want to thank the Perry Family and Klatch Coffee team. Specifically Heather Perry for coaching me through SW US Regionals, US Competition, and now the World. Mike Perry for his coaching, advice, and helping me source and roasting such fantastic coffees for me to brew.
Rachel Peterson and the Peterson Family for growing and producing the most amazing coffee I’ve ever had the opportunity to brew and without her coffee, and her insight into the production of the coffee, that helped me win the US and come prepared for the World Competition.
I know there are so many others to thank, my friends at the SCAA, BGA members, and everyone that has encouraged me along the way. Thank you all from the bottom of my heart!