My Name is Sam Corra and i have been working in the coffee industry for 11 years now, and have been Head Roaster for Ona Coffee for the last 7 years. I first got into specialty coffee by latte art, working on new patterns and sharing them to the world through youtube channel Bacco555888. Latte art brought me to the competition ring and lead me to joining the Ona Coffee team in 2010. this decision was made after coming 2nd to Sasa in the Act Regional barista Comps and realized that i needed to learn more about coffee extraction, understanding flavor and coffee farming to continue my progression in the industry. The rest is history. In more recent times I have settled into being the one one behind the scenes when it come to the coffee competitions—generally assisting baristas and brewers in our company, as well as around the world with roasting for their national and world events. But after the success Sasa had in Seattle, and working closely with Hugh Kelly for the Australian Barista Championship and WBC 2016, I caught the bug to hop back into competing myself. The format of Brewers Cup drew me in and made me not only look to improve the way I brewed coffee, but left me searching for ways to improve the way I roasted for filter, and to work closer with our producers to create coffees that would make for even more exciting experiences when brewed. I’m very lucky to have an amazing team around me and work for a company that allows me these marvellous opportunities to really connect with every stage of a coffee.
1st 2017 Australian Brewers Cup
1st 2017 Central Region Brewers Cup Finalist
2016 Australian Brewers Cup Overall Champion
2015 Tisca Taiwan World Roasting Cup
2015-2016 Golden Bean Roasting Awards – Overall Runner Up
See the city, I’ve heard its beautiful with lots of history
Sasa’s 2015 WBC winning milk base, I almost never drink milk base coffee but this was something else.
Pour over. I like the structure, body and expression of flavour it brings out of a coffee
I think it’s a four way tie between Panama, Ethiopian, Honduras (specifically Santa Barbara mountains) and Kenya. I think these countries and regions produce some of the world’s most exciting coffees.
I collect and consume lots of fine wine. My Parents import and export boutique wines—from a young age I was taught to appreciate wine, and was even groomed for this industry until I went down the path of specialty coffee. The wine industry is so interesting, with so many similarities and useful things we can learn from it, and that we can adopt into coffee.
Behind my roaster doing what I love
Jamison, Leslie and the whole team at Finca Deborah
The Ona Coffee crew
Australian Specialty Coffee Association
All my sponsors and those who offered support
And last but not least, Caity for allowing me to spend so much time practicing over last few months
I was born in Salzburg and had my first contact with good coffee in 2013. I’ve taken part in 3 Aeropress Championships, 3 Cup Tasters Championships and in 2 Brewers Cups (2016 – 2nd place, 2017 – 1st place), and in Goran Hubers “Tiroler und Internationale Baristameisterschaften 2016” in the Filter Coffee Challenge (1st place). I love fruity coffee!
2016 Austrian Brewers Cup – 2nd place
2016 Tiroler und Internationale Baristameisterschaft – Filter Coffee Challange – 1st place
2017 Austrian Brewers Cup – 1st place
World of Coffee.
That filter coffee can taste delicious
Kalita, makes a balanced and clean cup
If I knew that…
Heidi, Clara, Iris, Klaus Trifich, Victoria Arthofer, Paul, John, Ivan to name but a few
Hi, I am Phil and I’m 25 years old. I live just next to Brussels. Passionate about coffee and love to experiment with new things to create a great cup of coffee.
Tasting the best coffees of the world !
Belgian Aeropress Championship ’16
Cars & bikes, drinks & food
Everyone who tasted/advised/helped in the last few months ! 😉
I am the owner of my coffee shop which is called HMP Craft. I have always considered speciality coffee as a spirit, which makes us advance bravely and explore continuously. I think this is the love to coffee.
2017 China Brewers Cup – 1st Place
What makes me excited is not only the WBrC itself, but also to know more masters in this area from this international competition. Besides, making new friends is the thing that I am pursuing, so I am looking forward to making friends in diverse fields.
I still remember the first time that I had filter coffee, it was the very first time that it occurred to me that coffee could be as tasty as this. I made up my mind to devote myself to working in this field so that I can share with happiness to more people.
Panama and Kenya.
What interests me most besides coffee is cooking and eating. I enjoy to adjust the foods and the different senses that the food provide.
After 5 years’ studying and experience, I hope to be an experienced barista and manager. During these 5 years, I would hope to solidify my existing skills and extend other skills as well.
I would like to thank all my team members, including my dear coach and my lovely assistants. And also I’d like to say thank you to all those who gave me a hand during this competition.
Lucca Specialty Coffees
I grew up in my parents’ coffee shop (Lucca Specialty Coffees, in Curitiba, Parana). I have been working with coffee for a little over a year.
2017 Brazilian Brewers Cup Champion
I really don’t know, I’m very excited to visit the city and learn and represent Brazil in the Championship.
I’m not sure. I’ve been around coffee since I was very young, so I don’t remember the first time. The first time I tried the coffee I used in the Brazilian Championship, I had never had a coffee so amazing. It was on a cupping table and it was among the coffees we were looking into buying for our coffee shop and I just fell in love with it.
I like Kalita Wave a lot because of its consistency. It brews a very clean cup.
Brazil, because it’s my country and I believe strongly in its potential for quality, and I think the world needs to see this.
I like cooking. I like to make homebrew beer.
Working with coffee, definitely.
First, my mother, Georgia Franco. She has been my coach. Also my sister, Carol, who will be in Budapest with me. Rafael Serato, a barista at Lucca. Guilherme Martini, who has given me much emotional support. And the entire Lucca team.
Phil & Sebastian Coffee Roasters
Javaid Shah is the head trainer at Phil & Sebastian, instilling his passion for flavour into the future P&S barista’s while sharing his extensive knowledge of the coffee world. His never ending quest to make things taste better cultivates in his sensory work and his belief in passing that knowledge on makes him an inspired researcher and teacher. His activities as an avid foodie, reader, music producer and taster of all things often blur the lines between work and play, making his passion that much more apparent.
2016 Canadian Aeropress Competition – 4th Place
Explore the food and architecture.
My perception of what coffee could taste like entirely changed when I started working in coffee. My eyes were opened to the wide range flavours that could exist. This sparked my passion and journey to develop my palate, and effort to understand flavour in a more intimate and powerful way.
Aeropress. I love the Aeropress because it is extremely versatile and consistent. It provides lots of ability to control and manipulate the extraction and resulting flavours of the coffee.
Ethiopia, Kenya, and Colombia. I love fruit forward, floral and complex coffee. I love very delicate and tea like Ethiopians, big fruity Kenyans, and am fascinated by the diversity and complexity of Colombian coffees.
My two main passions are learning and sensory related pursuits. I am passionate about food. I produce down tempo electronic music. I love to taste, smell and experience the world around me. I have insatiable curiosity and constantly struggle to find enough time to pursue all of the things I find interesting.
Working as a flavour and sensory design consultant.
Phil & Sebastian Coffee Roasters, Eight Ounce Coffee, and Sidewalk Citizen Bakery. These places played crucial roles in helping me prepare and maintaining my sanity.
Azahar Coffee Company
Always my motivation has been the love of my wife and daughter, and now I have the opportunity to show the world that not only do we produce one of the best cafes in the world, but we also have professionalism and conscience when preparing it, Once my country attends this event I want to take the opportunity to continue learning and sharing the evolution that exists through the preparation of our cafes.sacando best advantage to varieties that we produce in Colombia such as: tabi, castle, colombia etc without leaving to One side the other varieties around the world.
2013 WCIGS Korea – 1oth Place, 2014 WBC Rimini – 2oth Place Preliminaries
To know the Hungarian culture and to share with all the colleagues of the world
It was when I could share with different people who had specialty cafes, I could taste them and at that moment I understood how different they are for their differentiated, exotic, unique and rich flavors
My favorite method is v60 because it is the most common and practical to prepare, and it is also in all bars of coffee in the world making it the easiest access.
The coffee of my country, I believe that there is still much to explore and discover without denying the curious thing that develops in other producing countries.
I like to read everything that is related to the world of gastronomy, and to ride a bicycle
In 5 years I hope to have reached my personal achievements around my profession to be able to share everything that coffee has taught me during my experience
Mainly thanks to my wife I have daughter for all the love and understanding for this presentation, the whole team of azahar coffe company for giving me the tools and javier vasquez my coach to be and build this nice project that was to reach budapest, And finally to coffee in Colombia for providing the scenarios where we can show ourselves as coffee professionals
I am a former of Prufrock Coffee in London. Since 2014 I’ve opened my own café – Industra Coffee in Brno, Czech Republic. I am 3 times Czech Brewers Cup Champion.
Czech Brewers Cup Championship 2014, 2015, 2017 – 1st Place.
International Brewers Cup China 2015 – 2nd Place
See all my coffee friends
Filter coffee at Prufrock Coffee London
V60, very clean and tasty
Jeremy Challender, Adam Obratil, Alexander Ruas
The Coffee Collective
Italian, born and raised in Denmark.
Been with The Coffee Collective since August 2015
2017 Danish Brewer’s Cup – 1st place
Coffee bar Sävy
Hi, my name is Aleksi and I run two specialty coffee shops in Helsinki, Finland (Coffee bar Sävy and El Fant) and I’m a co-owner of a small, quality driven coffee roastery called Good Life Coffee Roasters.
This is my third time in the Brewers cup. Two years ago I placed 3rd in nationals. First time on the world stage now.
Travelling to Costa Rica and visiting Don Eli coffee farm during the coffee harvest. Those were amazing three days in January 2017.
Kalita, because its really consistent and I’m using it every day in my coffee shops.
Ethiopia and Kenya
Whilst finishing my mathematics degree at university I started working in specialty coffee and found it significantly more interesting! Since then I’ve worked as a barista, manager, trainer, quality controller, and roaster. I love the coffee competitions since I learn so much every single time I compete.
UK: Barista Champs 2013, 2014 – didn’t qualify
Barista Champs 2015 – 3rd Place
Brewers Cup 2015 – 4th Place
Coffee in Good Spirits 2016 – 6th Place
Barista Champs 2016 – Disqualified
Brewers Cup 2016 – 1st Place
World Brewers Cup 2016 – 34th Place, Round One
Be able to be amongst some of the most passionate coffee professionals in the world! Dublin in 2016 was amazing for this and I can’t wait to do it again.
Back when I was finishing my degree, at Artisan Roast in Edinburgh I tasted a fruity filter coffee and it blew my mind. I wanted to learn more!
I have to say a cupping – it allows me to taste the full range of flavours in a coffee and is in my opinion the best way of evaluating a cup.
It’s too hard to choose! Ethiopia is the birthplace of coffee, yet Yemen has some incredible and unique microclimates, FAF in Brazil are doing some amazing experiments with fermentation… Everywhere I guess.
Anything to eat or drink, especially with other people. Amateur photographer and chef, and lover of sci-fi and fantasy.
I’d love to qualify as a Q-grader and to have done some work in a producing country. Improving my palette, my roasting technique, brewing technique, and general understanding of coffee!
My food-coach, Florie, who helped me make it through this years Brewers Cup in France by making sure that I was eating properly!
My name is Constantin Hoppenz. I’m 23 years old. I live in Berlin and work as a coffee creative at Bonanza Coffee Roasters. Early I’ve developed a passion for tasty things and the craft behind its making. The buzzing specialty scene of Berlin heartened me to dedicate my passion to coffee and every day since I started working as a barista I’m happy about this decision. Currently I’m the green coffee buyer and head of quality at Bonanza.
The German Brewers Cup in 2015. I was disqualified for serving less than 120ml. (Rule 9.4.D) The German Brewers Cup in 2016. I won.
Mainly competing in the World Brewers Cup of course. Beside that I’m looking forward to discover the food scene of Budapest as well as the best bars once my final 10 minutes are over.
A cup of washed Dumerso from Ethiopia at Da Matteo in Gothenburg.
A cupping bowl. So simple in its preparation and often the most wholesome representation of a coffees flavours and tastes.
For the cup profile, Kenya. For the people and potential, Guatemala.
What do you mean, outside of coffee?
Hopefully as a part of a much bigger, much more experienced coffee scene. When we look back 5 years into the past the progress of Specialty coffee has been huge. And I hope it continues at an even faster pace for the coming years.
Bonanza Coffee. The opportunities I got from Yumi Choi and Kiduk Reus are beyond what I could ever dare to wish for and working together with such a great team of professionals every day is a big fulfillment.
My name is Stathis, and I work at Taf Coffee in Athens and at Coffee Profilers in Berlin.
As a barista, I brew everyday for my customers. Championship is a way to improve and challenge
myself. I love coffee, not only as a beverage or occupation, but as a medium to communicate with people.
Hellenic Brewers Cup 2016 – 1st
World Brewers Cup – 12th
Hellenic Brewers Cup 2017 – 1st
An unforgetable experience when cupping Semeon Abay coffee for the first time!
Participate in the championship, which thrills me!
Apart from that, meet with the coffee community and share ideas.
An unforgetable experience when cupping Semeon Abay coffee for the first time!
like pour over, because it combines great control on the hands of the barista and best taste results.
I exercise, I totally agree with the phrase “a sound mind in a sound body”.
Wai Kin Mok
I’m Kin, I am the owner and roaster of Accro Coffee. I have been working in coffee industry for 7 years.
Exploring food and coffee culture in Budapest.
All Accro Team members and my coach Chris So
I opened my cafe in July 2016 as a newcomer to the coffee industry. Since then, the team of Steamhouse Cafe have built up a really friendly, quality-driven place where the coffee and the community are our first priority.
2017 Hungarian Brewers Championship – 1st Place
I live here :-), so meet all the pro’s from around the world
As nearly all children in Hungary, I met coffee first when I was about 5, and my grandmother gave me a sugarcube with a few drips of her strong espresso on it. The rest is history…
V60, because of the huge amount of possibilities to fine tuning the final during the process
All of them
Boardgames and music
Definitely in the coffee industry somewhere…
The staff of Steamhouse Cafe and all of our friends who helped me
Ottoman’s Coffee Brewers
I grew to love coffee from my time in Australia. I was blown away by the different taste that each coffee origin would give me. Although I do a lot of coffee hopping, but I never work as a barista. When I came back to Jakarta in 2014, I was surprised by the progress of speciality coffee industry in Indonesia. So at the end of 2015, I decided to pursue my passion in coffee by opening up Ottoman’s Coffee Brewers which was established in Feb 2016 together with a group of my friends. One year after, I decided to join the Indonesia Brewers Cup Championship and I am lucky enough to win in my first national competition and represent Indonesia in the World Brewers Cup. My wish is to give my best to my country and to all my supporters and make them proud.
Jakarta Syphon Coffee Competition 2016 – 1st
Indonesia Brewers Cup Championship 2017 – 1st
Sight seeing of the historical and beautiful Budapest and of course learning from coffee masters from around the world.
Everytime I try unique coffees.
V60 because I have total control of my water flow
Ethiopia and Panama
Football, food and music
Still competing in coffee but may explore other areas
Vanesha Octania, Daryanto Witarsa, Regina Tay, Yoshua Tanu, people from Ottoman’s Coffee and Commongrounds Roastery, to everyone who has supported me. I owe a lot and wish to make you all proud.
Bailies Coffee Roasters
Head roaster for Bailies Coffee in Belfast, Northern Ireland. 30 years old, worked in coffee since July 2014. In love with every aspect of coffee, from assisting our green coffee buyer, sample and production roasting, roast profiling, cupping, brewing and of course just drinking coffee! Roasting is my main role at Bailies, working closely with our coffee buyer, quality control and baristas, gives me a great understanding of the whole coffee process from start to finish. I love competing—it’s challenging, it’s fun, forces you to get out of your comfort zone, and win, lose, or draw, you learn a lot and it’s a great experience. I’m really excited to be on the world stage and to compete against the best in the world!
Irish Brewers cup 2016 – 17th
Irish Cup tasters 2017 – 14th
Irish Brewers Cup 2017 – 1st place
Competing in WBrC, seeing friends, meeting new people, experiencing the WOC from the eyes of a competitor! maybe see some sights as I have never been to Budapest.
When I first started with Bailies, I had a Kenya Kamwangi AA filter and it blew me away. I had never had a coffee like that before, and couldn’t understand how coffee could taste like that! It was my moment in coffee that started my obsession.
I like pour overs mainly, more clarity and complexity of flavours, I also enjoy the art of brewing by hand. Saying that, I do love a well extracted shot of espresso!
All of them!
I enjoy cycling, kickboxing, running and art.
Still working in coffee, Hopefully helping to grow the coffee community in Ireland and Northern Ireland. I’ll continue to learn and gain qualifications, maybe even become a trainer in roasting or brewing.
Thanks to Russell for giving me this opportunity. Jan, our green coffee buyer and quality expert, for all his knowledge and inspiring me to be a better roaster/brewer, and to all my colleagues at Bailies for all their help and support. Big thanks to my wonderful fiancée Elaine and my family for looking after me and putting up with all my training!!
Chapter One OHG
I’m from Venice but now I live in Berlin where I work in a coffee place named Chapter One. It has been more than 15 years since I began to work behind the espresso machine but only after I moved to Berlin, in 2011,I discovered the Specialty Coffee and I started to get exposed to the world of filter coffee,my big love. Being italian the coffee is a big part of my culture, a daily ritual and a little act of love, I didn’t expected it to become more than a passion, the job of my life. I wake up every morning knowing how lucky I am and I’m very glad for this. Berlin and its coffee scene literally changed my life. I love to spend time with my girlfriend, music,to cook,my cat and jogging.
2016 Barista Challenge Berlin Coffee Festival – Fourth Place
2017 Italian Brewers Cup – First Place
I’m looking forward to meet new people, to challenge myself, to visit a city I’ve never been before and to spend some time at the spa
Honestly there are 2 : when I was 5 years old and I tried coffee for the first time, my mom told it was love from the very first moment and when I drunk my first specialty coffee, I remember this moment very well, I understood what coffee means for real.
Hario V60, It delivers very elegant, consistent and harmonious brews that I couldn’t find in any other extraction method.
I really love Colombia and Ethiopia
I love to spend time with my girlfriend, music,to cook,my cat and jogging.
In my little coffeeshop making good coffee.
Nora Šmahelová and Björn Köpke from Chapter One and Quamar for the great support
I’m doing wholesale of household coffee in the western Japan area.
I would like you to have delicious coffee at home for everyone. For that reason, I am not only selling but also studying about coffee everyday such as extraction technique, so that you can enjoy the difference in taste and brewing method. I would like to do the best performance so that as many people as possible to be able to know the taste of authentic coffee.
Japan Latte Art Championship 2013, Participated
Japan Latte Art Championship 2014, Participated
Japan Brewers Cup 2015, 2nd Place
Japan Brewers Cup 2016, 1st Place
I’m excited to interact with professionals from other countries.
My first amazing coffee experience was when I had drunk an espresso of Japanese top barista. It was a very rich, a fruity flavor and refreshing taste like awakening.
My favorite method is a paper drip method that is the most familiar in Japan and easy to drink.
Panama. I want to know the secret about the climate and soil where characteristic distinctive flavor is born.
That is sports. I am very good at swimming. I am difficult to participate because of my age, but I am looking forward to the success of Japanese athletes at the 2020 Tokyo
I want to be the number one brewer in the world who is active to spreading delicious coffee to the world.
It is all those involved. Trainers, supporters, people in the sales department who usually follow up on work, family, and friends.
I’ve always been a passionate coffee person, but just two years ago I decided for a career change, and switched from law to coffee. That’s why my motivation and story is slightly different from those who started a coffee career during studies. My first official coffee job as barista was at RocketBean in Riga, where I learned a lot. After a year I decided to take a break and see what world has to offer – I traveled and explored the coffee scene in Europe. Since late autumn 2016 I’ve been a part of an exciting project – Coffee Pixels, a startup company making edible specialty coffee. From time to time I do some side projects related to coffee.
Latvian Barista Championship, February 2016, 3rd place
Local Aeropress battles, October 2016, 2nd place
Latvian Cuptasters Championship, February 2017, 4th Place
Latvian Brewers Cup Championship, February 2017, 1st place
The Barista League, 2nd (2017) season, Gothenburg + going to Copenhagen
Meet all my supporters in person, go to the parties, enjoy the beautiful city, find a yoga studio for a daily practice
Probably like most of us – I felL in love with a magical coffee cup years ago
I’m a passionate and curious brewer and I’m open to play around with any brewing methods. Would love to see an Alpha Dominche Steampunk in action.
Since the national Brewers Cup, I’m exploring Colombian coffees—all the different regions, varieties and profiles
My other passion is yoga. Still, I occasionally help out friends with legal advice
Definitely in the coffee industry, not only as professional, but also as a mentor and inspiration for new generation of coffee people
I participated in National Brewers Cup just for fun, with borrowed brew stuff and coffee I liked, with no intention of winning. Since I won and realized I’m going to Budapest, I’ve learned to ask for support, and magically all the pieces are coming together. My deepest gratitude to all my supporters, especially Acaia for sponsoring scales, Hario Team who sent me brewing stuff all the way from Japan, my trainer Rafael, who volunteered (I had no courage to ask for that!) and is guiding me through the training jungles. All my friends and coffee pals who are hunting for exciting coffee samples, roasting and cupping with me. And my secret grinder and coffee sponsors who I believe will appear some day soon 🙂
Yellow Brick Road
My name is Shaun Liew and I am one of the co-founders of Yellow Brick Road cafe and Common Craftsmen in Kuala Lumpur, Malaysia. My passion lies in coffee, travel, food and photography. Additionally, I love meeting people and always find the joy in sharing and listening to experiences from people.
Malaysia Aeropress Championship 2014 – 3rd Runner Up
Malaysia Barista Championship 2016 – 2nd Runner Up
Malaysia Brewers Cup 2017 – Champion
Capturing photographs of the beautiful scenery and architecture of the city.
To experience Hungarian food & culture.
My first amazing coffee experience was when I tasted an espresso that had an amazing blueberry jam sweetness that was so pronounced and it was something that I have never tasted in a cup of coffee. It was from that amazing experience, I decided to explore myself into the world of coffee.
V-60. It is my personal favourite brewing device as it brings out much more clarity and also pronounce flavours in the cup.
I love coffees from Kenya because I believe that it has a lot of potential to shine in terms of its flavours and aroma. Additionally, I did came across a coffee from Kenya that very much reminds me of my favourite childhood drink called “Ribena” that has a bursting aroma and flavour of blackcurrants which I truly love.
I love to travel, take photographs and eat good food.
To raise the standards of the speciality coffee industry in Malaysia.
To travel the world and continue to gain inspiration.
To open up several more cafes that serves honest good food and coffee.
I would like to take this opportunity to thank my coach Ken Wong, my roaster Yi Yang from 2degrees North for having to coach and roast for me for this year’s competition. Additionally, I would also like to thank my best buddy and also this year’s Malaysia Barista Champion, Jason Loo for having to always mentor me ever since I stepped into the coffee industry. Last but not least, I would also like to thank my team from Yellow Brick Road & Common Craftsmen, my friends and family for having to continuously support me for this year’s competition.
Quentin Cafe MX
Barista for the last 7 years… I never thought coffee would become my life, but things happen. I currently work as a barista in Quentin Cafe MX. Our roaster is in progress, with many other projects in mind, and a lot of passion to share, and with great hunger for knowledge.
1st Mexican Brewers Cup Championship
17th Mexican Brewers Cup Championship
Meet people, share my passion, visit the city and of course do my best
6 years ago I tasted my first specialty cup of coffee at Avellaneda (a coffee shop in Mexico). From then I never saw coffee in the same way again.
V60 because I love the body that it gives me and I think that the flavors and aromas are more complex.
Well, at the moment I am really interested in coffee (hahah), but I like gastronomy, music, movies, and I woud like learn about a lot of other topics.
Travelling around the world, sharing my passion and knowledge, learning, and of course making coffee.
I’d like to thank my family, friends, and colleagues, and all coffee people…
I am an immigrant like many of New Zealanders. I born in South Korea. I met the specialty coffee 6 years ago as a customer. Since then, I fell in love with all these beautiful tasty coffees. My real coffee life as a coffee maker started in New Zealand. It is a great honour to participate in this event as a New Zealander as I love this country and my coffee life has started in New Zealand. I am a coffee person and want to be a better one all the time. The competition has helped me to improve myself and push me to learn more and explore more. I work hard to make a good cup of coffee for customers as consistently as I can. I am so looking forward to watching all other competitors routine to learn something more.
2016 New Zealand Brewers Cup – 4th Place
2017 New Zealand Brewers Cup Champion
Meeting all the champions and learning from their experiences and new ideas
My first amazing coffee which made me fall in love with coffee was brewed by my coach/husband, when he worked in Korea as a barista. It was honey processed Panama coffee 6 years ago. As a plain black coffee it was very sweet and nicely citric. I was so surprised by the sweetness
I make my own brewer with Hario V60 dripper. It is my favorite as I can make the most consistent coffee. I look forward to WBrC to introduce my brewer.
Panama gave me my first and second amazing coffee experiences, so Panama.
Adventure and motorcycling. I traveled from Russia to Europe with my motorcycle in 2012. I love these kinds of adventures.
Working hard in the coffee industry. As I like all kind of adventure, I hope I can go to coffee farms to taste new crops and buy them directly too.
I am thankful to my coach who guides and cheers me all the time. Also all the NZ TEAM have backed me up and given precious advice.
Supreme Roastworks AS
I have worked in the coffee business as a barista since 2010. Part owner of Supreme Roastworks since 2013. A roastery and small coffeeshop in Oslo Norway. I am the National Champion Brewers cup 2014-2015-2016 and 2017. Finalist in the World Brewers Cup 2014-15-16. World Champion 2015.
National brewers cup 2012-17.
Competing at the world of coffee will be my ultimate focus.
My first truly amazing experience was a natural processed coffee from 90+ and Ethiopia, NEKISSE…. Will never forget the sweetness and fruitiness..
Hario V-60 -01, a coarse grind for a clean cup, clarity and brightness.
Ethiopia and Colombia
My kids, trail biking, surfing and climbing
Hopefully working very close with the coffee farmers. Educate and be an inspiration for other younger baristas. Brew the best coffee ever…
Mentor and a very important coach Magnus Lindskog and Storm Xcaron Constantine Lunde for coaching and unstoppable support.
Working with coffee since 2010. Barista trainer and educator. Author of Arabean vlog on YouTube. Authorised SCA Trainer. Master of Coffee Science in Coffeedesk.
2016, 15, 14 – Polish Brewers Cup Vice Champion
2016 – Polish Cup Tasters Vice Champion
I can’t wait to meet other competitors, try exceptional coffees, do my best and have a lot of fun!
Trying a pour-over coffee from Guatemala for the first time in my life. That was in 2012 and I couldn’t believe that coffee can taste like that. It made me crazy about brewers!
I love pour-overs – V60 and others for their clean and intense taste and the possibility to control the brewing process.
I love Panamanian coffees for their outstanding quality and also Ethiopian for their character and diversity.
I run quite a lot and used to be a drummer for long time. But the thing I love the most is good food in companion of good bubbles!
I would like to be a green coffee buyer and travel a lot to farms to improve quality together with farmers.
Of course! The one and only – Konrad Oleksak. My beloved friend, roaster and coach. I wouldn’t be here without him. Also, my great team in Coffeedesk – they made it possible to compete, and prepared me and always supported me the whole way.
Bob Coffee Lab
Before getting into speciality coffee, I was a professional basketball player, but I chose to go to Germany to make money for univeristy, and started to work there in a bar. One day I spoke with a barista, which back then I had no clue what it meant. He explained more to me about coffee and the barista championships. I kind of knew in a way that this would be the road to follow. So I came back to Romania and met “Speciality Coffee” for the first time. Then I knew for sure that this is what I want. Started to learn more…but found out that I really like filter coffee. I decided to compete in 2015, for the first time at the brewers cup… It was way harder than I expected. Then again in 2016, but I had no luck. I lost again… In 2016 my friend won the World Coffee Roasting Championship and motivated me to work really hard and to take everything seriously. 2017 was my year. I won the Romanian Brewers Cup championship. 🙂 Can’t wait for Budapest!
I have participated in 3 Brewers Cup championships – 2015, 2016, and 2017. It’s funny, as in the first 2 years I did not train and thought it was easy… but only brought me disqualifications. In 2017, I worked really hard and won the Romanian Brewers cup.
To be honest, I really want to eat the famous hungarian dish : gulyás. And to meet all my friends from the coffee industry.
The first time I tried speciality coffee…back in late 2013. I was at a shop and the barista Alex, who is my best friend, made me a v60 from the famous Jamaica Blue Mountain. I was really impressed about it and I decided to become a barista.
V60 is one of my favorite methods. It lets you control every aspect. You can get so many flavor profiles. You can dig deep into the coffee’s layers with it:)
I am big fan of Panama. It produces amazing coffees and also I really like the country. Hope this year to go on a origin trip there.
Sports – basketball and music.
In my own coffeeshop, either in Romania or in a different country… but time will tell.
My best friend Alexandru Niculae, who is also my roaster and trainer 🙂
28 years old. Coffee sourcing, roasting, and quality control in DoubleB – Q-grader.
2 times Russian Brewers Cup Champion
2 times Russian Roasting Champion
2 times Russian Cuptasters Champion
1 time Russian Barista Champion
2nd place in WCRC 2017
I don’t remember now
Cupping & easy clean
Wine and Cooking
On a coffee farm
I’ve been doing coffee for the past 2 years and I’m the current Singapore Cup Tasters Champion and Singapore National Brewers Cup Champion.
Singapore National Brewers Cup Championship 2017 – Champion
Singapore Cup Tasters Championship 2017 – Champion
I’m excited about meeting everybody and seeing the show as I’ve never been before.
My first amazing experience was with a natural Ethiopian coffee that opened my eyes to the flavours that coffee could have.
I love pour overs as I think it is the best method to use for a clean yet flavourful cup.
Ethiopia, Panama and Colombia.
I love reading, whiskey tasting and painting.
Hopefully, I’ll be making a difference in the coffee industry and being a part of the developments and advancements from farm level to the consumer’s cup.
Firstly, I would like to thank the Singapore Coffee Association for their support throughout the National Championships, and more. Also, the sponsors of the Singapore National Coffee Championships, especially Bero Coffee Singapore and BUNN, for their support. Lastly, my team at A.R.C. for their mentoring and encouragement.
Veronika Galova Vesela
Barista and trainer from Slovakia running my own Barista School in Czech Republic. Training new baristas and sharing knowledge is my speciality and it makes me happy! I’m in the coffee industry for 7 years and actually 2 years working as independent barista for many companies. Independency allows me to cooperate with a wide range of customers involved in the coffee business. That’s the true beauty of my job! I’m also a proud brand ambassador of Gardelli Specialty Coffees and also Coffeedesk.
Slovak Brewers Cup Champion 2016, 2017 Slovak Barista Champion
2015 Slovak Barista 2nd vice champion
2016 Czech Coffee in Good Spirits Champion
2014 Czech Aeropress 2vice champion 2013
Hopefully still in the coffee industry, but I would rather not say anything or it will seriously happen!
My amazing trainer Itchy! Thanks to competitions he became my very good friend! I couldn’t be more happy and thankful for him believing in me and helping me so intensively! Jamison Savage from Finca Deborah for sharing knowledge in Panama and for a great job with the new harvest.
Servicios Exclusivos de Café SL
Hola, Soy Adrián Fernández, barista profesional desde hace 10 años ejerciendo en locales propios de hostelería desde hace mas de 20 años. Apasionado de los campeonatos Baristas desde hace 9 años, he tenido la suerte de poder conseguir titulos como Mejor Barista de España Forum 2014, Campeón Foz 2015, segundo en CIGS 2015, y otros titulos regionales. Actualmente soy asesor/formador para empresa tostadora en España con mi empresa de Coffee Consulting.
Campeon de Asturias Barista Forum 2010, 2011, 2013 y 2014.
Campeon de España Barista Forum 2014
Campeon Foz 2015
Subcampeon España CIGS SCAE 2015
Campeon Brewers España SCA 2017
Vivir la experiencia de compartir conocimientos con compañeros de todo el mundo
Cuando probe mi primer cafe de especialidad.
Aeropress. Porque es la mas versatil y portable
Disfrutar de la familia y viajar.
Compartiendo experiencias de café con todo aquel que quiera.
Mi mujer Vanesa y mi compañero Jorge Alonso.
Hello, I’m Han Gyeo re. I’m looking forward to this competition so much and I’m ready to enjoy with you all—I hope it will be an unforgettable experience.
2015 World Coffee Championship of Korea Brewers Cup 6th
2017 Korean Brewers Cup 1st
Communication with new people
Pour over style with AltoAir dripper—consistent results
Ethiopian washed coffee
Guitar and music
One of the famous baristas in Korea
– Born (1978), raised and based in Zurich Switzerland
– Master degree in food science from the Swiss Federal Institute of Technology Zurich
– Had the pleasure to travel the world and get drawn into the magic of coffee in my travelling years as a professional triathlete
– Started a regular professional career in food and coffee industry in 2006
– Switched to equipment manufacturer in 2014
– Since February 2017: Head of Education, Head Barista and Area Sales Manager at Hemro Group (Mahlkönig, Ditting, Anfim)
Swiss Cup Tasters Championship 2016 (#5)
Swiss Brewers Cup 2016 (#5)
Swiss Brewers Cup 2017 (#1)
The best thing about WoC is to meet so many like-minded coffee enthusiasts. Of course getting to know a beautiful city that is not familiar to me will be exciting as well. I hear from bathing to partying they have the whole lot going..!
Coffee to me is a social engine – I started drinking coffee with my riding buddies. It’s such an integral part of the cycling culture. For years and years I only drank Espresso, filter coffee and manual brewing seemed always not my thing, but my coach and friend Philipp Henauer introduced me into this properly and ever since I’m really hooked.
I have no clear favorite. I enjoy all of them. When I travel I bring my Aeropress, brewing really “dirty”, no scales, hand grinder, hotel room kettle, stirring with the back of my toothbrush (I call this the “San Francisco method, for some great memories I had there). V60 is my go-to dripper, but I chose for every coffee the best method, that’s the exciting thing. When it comes to Espresso, I go strictly black. I love the tech behind today’s machine and experimenting with latest gimmicks to squeeze out the best of the bean is just plain fun.
Always the one I’m brewing with… every single one has a history, has many passionate and engaged people putting a lot of effort into every bean and it’s our honour and duty to pay tribute to every single one of them.
I was a I professional triathlete in my younger years. Today I am not competing anymore, but still try to get as many hours in on the bike, running and in the gym as possible. It’s a great way to balance the workload and to flush out excess caffeine. I’m an avid cook and crave exotic flavor feasts. I just love to spoil friends and family at a cosy table.
I keep letting my personal development pilot my career path. That worked out well in the past and, to me, is the only way to stay motivated, appreciative and happy. There are some lomg term goals, but they are not in a shareable-mature state 😉
First and foremost I want to thank my friend, coach and coffee sponsor Philipp Henauer. Fabio Kaiser who roasted the coffee and also my good friends the Hohlmann brothers Felix and Ben who are not only a great inspiration, but also very skilled sparring partners. I’m sure there are many others helping me on my way, because we learn with every encounter and every brew – my gratitude goes out to them too.
Albin is a man from the country side who fled into the big city just over two years ago to explore the world of coffee. Everyday, he works behind one of da Matteo’s four well-known bars in Gothenburg where he primarily brews amazing coffee, but also charms ladies with his brilliant smile. If Albin would not be at his job, he would probably be sitting in the sun with his close friends and enjoying a nice meal and a cold beer.
Swedish Brewers Cup 2017 1st place
Swedish Cup Tasters 2017 2nd place
Try out coffee shops, bars and restaurants.
The first time I ground my own coffee at home at the age of 16 years, and realised what a difference freshly ground makes.
Moccamaster because it’s fast and simple
Beer, food, music and friends.
Probably working with coffee, food or beer somewhere in the world.
All my amazing colleagues at da Matteo and of course my sister in crime, Clara Drake Pihlgren
I’m Chad, from Taiwan. Second-runner Up of the WBrC 2016. I am truly honored to once again represent my country in 2017. Since Dublin, I have learnt a lot. I am now a different barista, and a different person. The championship had more impact in my life than I could have ever imagined. I am more confident now, and I feel stronger than ever. Looking forward to Budapest with excitement.
TBrC 2016 – Champion
WBrc 2016 – Second – Runner Up
TBrC 2017 – Champion
I am looking forward to trying Hungarian food in Budapest.
My first amazing coffee, was an Ethiopian brew. Of which I tasted mango.
V60 pour-over for fast extraction.
Taiwan, my home. I’ve been already to estates in Shakisso and Volcan. But I’ve never been to one in Taiwan which sounds very silly. I have visits planed for July after Budapest.
Animals. I keep a marine aquarium, a cat and a dog.
I have many ongoing projects at the moment. Including a book, opening a new chain store and more. I’ll be sure to keep everyone posted when the time is right.
Simple Coffee Simple Life
I own a small cafe called Simple Coffee Simple Life in Bangkok, Thailand. I’m a barista for 6 years. I’m also a Barista Trainer for Boon Rawd Brewery also know as the world most famous SINGHA Corporation.
National Thailand Brewers Cup Champion 2017, Champion.
National Thailand Brewers Cup Championship 2016, 2nd place.
Thailand Aeropress Championship 2016, 4th place.
Enjoy the time of my life with my friends/coach.
When I realised the truth behind one good cup of coffee. There are so much more than i thought and there are so much more to learn too.
I love Hario V60. It works wonders like no others.
I love baking, photography and reading.
Be as happy as I can be and continue doing what i love the most. Making great coffee.
I love to thanks my Team of coach. I have 5 coach and they are amazing people. They’re Phil Coffee Co. Artisan Coffee Roaster, Stage Cafe Malaysia, Bottomless Coffee Roaster, Duck You Cafe Rista & Roaster.
Daniella René Nyström
I have a background in Arts from High School in Sweden, where I am originally from. I moved to the Netherlands in search of new adventures and soon after got to know the guys behind Scandinavian Embassy. Coffee has always been close to my heart since part of my family comes from Honduras and my dad always wanted to have a coffee farm there one day. I’ve been working professionally with coffee for about 2 years. I love to explore the creative side in coffee; developing unique products from this amazing plant and also finding different ways of serving a cup of coffee with hand made ceramics.
Dutch Brewers Cup Championship, 2017 – Winner
Have fun with people at the festival, eat some good food, and explore the city!
When I got to know Scandinavian Embassy (probably my first specialty coffee experience) where I work nowdays!
I am still very young in my coffee career, so I can not name just one single producing country that excites me the most. Although what interests me the most are all the differences between flavor profiles from different regions and processing methods.
Ceramics, arts, design, and healthy food
There are many interesting things you can do around coffee. One of the things that I can see myself doing is to work with how we present coffee through ceramics. I see myself making more collections of cups matching different varietals of coffee and flavour profiles. By doing this I believe you can enhance the experience quite a lot, both by flavour, tactility in mouth/hands as well as visually. Apart from this I also see my self continuing to explore some of the alternative things that can be made not only from the beans. Like Coffee Flower Kombucha as an example, various sodas or jams. There is just so much that can be explored!!
I would particularly like to thank Nicolas Castagno, Ben Morrow and Esther Maasdam for taking this journey together with me.
I’m in the anniversary of my transition to change my passion, which started three years ago by coffee brewing at my home, to profession by working at Kronotrop Coffee Bar & Roastery. It is a true excitement and happiness for me to challenge my experience that I gain in this short and intense period of time by attending to World Brewers Cup.
2017 Turkish Brewers Cup – 1st place. It is my first coffee competition.
Meeting with the people related coffee around the world.
6 years ago I tasted my first specialty cup of coffee at Avellaneda (a coffeeshop in Mexico), from then I never saw the coffee in the same way again.
My favorite brewing method is V60. Because that method could be extract tastes quite clearly and it could give us bodied coffee.
Tango, comics, books, music.
I would like to appreciate Özgün Sarısoy and Umut Gökdeniz, for their labour on my knowledge and brewing methods, and Metin Benbasat; founder of Coffee Department for roasting my coffee.
My professional activity in coffee started 5 years ago when I started working in one of the best cafes in Ukraine. Today I am a certified Q-Grader and the owner of the cafe. Championships is my another passion and the ability to motivate my staff.
United Arab Emirates
Mark Anthony Uy
The Espresso Lab
Im Mark, I’ve been in the coffee industry for 5 years, I was introduce to specialty coffee world 3 years back. From then, I started to become curious about the science behind specialty coffee. And even after winning the National Brewers Cup Championship in United Arab of the Emirates, this pushed me to learn, study and to be more curious about this craft.
2016 (March) National Aeropress Championship, Top 5 Finalist.
2016 (June) Latte Art Throwdown, 1rst Place.
2016 (November) National Brewers Cup Championship in United Arab of the Emirates, 1st Place.
Slurping coffee all day in coffee village.. And cafe hopping.. Im not sure if they have good beers, i wish they do.. ???
Latte art throwdown and cupping different coffee origins…
Aside from girls, I’m only interested in COFFEE! ?
Lying on the beach, holding a can of beer on my left and my right hand while listening to a good reggae music…
Clifton Coffee Roasters
My name is Dave, and I live in the city of Bristol, UK. I began working with coffee 6 years ago in a local chain as a way of working through my masters degree. Before long I had learned about the rudiments of making coffee and became hooked on finding out everything I could about it. This led me to Colonna and Smalls in Bath, which changed my perception of coffee completely and forever. In 2013 I began working at FCP Coffee as its first employee with Mat North which was one of the biggest learning experiences of my life. Two years ago I began working for Clifton Coffee in the supply side of the industry and have loved every minute of it.
2017 SCA UK Brewers Cup – 1st Place
It will be my first time in Budapest, so if I find the time outside the competition, I hope to take in some of the sights and culture of the city!
A trip to Colonna and Smalls in Bath, UK. I tried a naturally processed Ethiopian espresso, and was completely blown away by the flavours and aromas as they were totally at odds with how I had understood coffee to taste to that point. I just had to know more.
I can honestly say I don’t have one. The most important thing for me is to brew to make the best of any given coffee’s characteristics – the method is only a tool to accomplish this.
All of them contribute so much to speciality coffee, but I keep coming back to Ethiopia. It was where my first experience of something truly different came from, and I still find it to have some of the most incredible coffees I’ve ever tried.
Road and track cycling, a wide range of music and trying new food and drink.
I’d like to thank everyone in the Clifton Coffee family for the support they’ve given me in getting this far. My friends and family for their encouragement of course. And special mentions to Andy Tucker, Mat North and Maxwell and Lesley Colonna-Dashwood. They are all responsible for coffee being such a big part of my life.
Onyx Coffee Lab
I’m Dylan Siemens, Head Barista Trainer at Onyx Coffee Lab, who I started my coffee career with five years ago. I’m a Level 2 Certified Instructor for the SCA, and have competed in multiple competitions. I am obsessed with every creative and technical aspect of both coffee making, tasting, and teaching.
2014 US Latte Art Championship
2014 CoffeeFest World Latte Art Competition
2015 US Latte Art Championship – 6th place
2016 CoffeeFest World Latte Art Competition – Top 8
2016 US Brewer’s Cup – Nationals Qualifier
2016 World Coffee Masters NY – 2nd Place
2017 US Brewer’s Cup – 1st Place
I’m excited to compete, eat food, and explore the city and it’s beautiful architecture. I’ve never been to Europe, so I’m excited to soak all of it in!
There are so many experiences that have shaped my relationship with the coffee and the industry. I remember a natural processed Ethiopian called Misty Valley, and that was the first coffee that really showed me how sweet coffee could be. My first Barista Camp made me fall in love with the community of people that are in coffee. It made me want to pursue training as a career. And visiting my first coffee farm, La Palma Y El Tucan in Colombia, put all the pieces together. That experience floored me. It keeps me excited to continue in this path.
I love the Kalita Wave. It’s so easy to manipulate and experiment with. I feel that I have the most control over the coffee in the Kalita, due to it’s temperature retention and the geometry of the bed. It’s shape encourages a more even extraction, due to a flat bed rather than a cone. I can touch more coffee more evenly with the Kalita Wave than any other brew method.
Colombia is the first country I visited, and it will always be a special place to me. Ethiopia, though, is the most fascinating and exciting to me. Ethiopian coffees are consistently my favorite, and of course, it’s where all coffee was made possible. If I could visit any origin it’d be Ethiopia.
I have wonderful friends and family I spend time with. I enjoy music, art, movies, and especially exploring places I’ve never been, eating good food along the way.
Onyx Coffee Lab is family, and I hope to continue to grow with them for a long time. I also hope to be an active speaking member of the coffee education community. I hope to keep learning as much as possible about all areas of coffee, and share that knowledge with as many people as I can. For now, I take life day by day, working to grow my abilities.
Mark Michaelson, the roaster of my coffee. He is incredibly talented and unlocks everything for me. My family, for pushing me to be the best I can be in whatever I do in my life. Jon and Andrea Allen. They’re the owners of Onyx, my bosses, my friends, my family, and my role models in all areas of life. They’ve given me countless opportunities, and have impacted my life in an indescribably positive and lasting way.