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YEAR IN REVIEW 2016

INTERVIEWS WITH CHAMPIONS & COMPLETE COMPETITION RANKINGS — HIGHLIGHTS FROM DUBLIN & SHANGHAI — BEST PERFORMING NATION: SPONSORED BY EDITORIAL

O’ - Brazilian Estates - is proud to be, one more time, the Official Sponsor of the 2016 WCE Year in Review publication. This year, we started a new stage: the expansion of our coffee fields, a new management model and a new line of products. This is a result of our continuous search for excellence, with the support of our clients and partners, always trying to provide the best experience in a cup of coffee. Enjoy your reading!

OUR 14 different coffees and custom-made blends; certified by Microlots, natural, pulped natural (honey process), fully washed and blends; Six farms, four million coffee trees; Bourbon, Catuaí, Icatu, Mundo Novo, Acaiá and Obatã; Precision agriculture, high-tech field equipments; On average, 35,000 bags produced per season; Altitude - 1,000 to 1,100 meters; 40,000 m² of sun-drying area;

Rich cup, fine fragrance, excellent aroma, mild body and Parabolic drying patio and African beds; pleasant taste of dark chocolate. Milling infrastructure fully equipped for the preparation of specialty coffee; V-Box 10 kg - Modified Atmosphere Packaging; member of 30 kg or 60 kg bags in jute, polypropylene, grainpro, liners and paper bags; Marketing Support: audiovisual materials supply.

CONTACT US Tel.: +55 (16) 3171.1249 www.ocoffee.com.br [email protected] 17 19 31 41 14 47 36 24 42 42 42 49 45 09 50 05 40 — CHAMPIONSHIP ART WORLD – South Korea Um Paul — WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP – Greece Michalis Dimitrakopoulos — CHAMPIONSHIP WORLD CUP TASTERS Gabriel Céspedes – Costa Rica Reliving a wonderful year Reliving a wonderful — CHAMPIONSHIP WORLD – Taiwan Berg Wu — CUP WORLD BREWERS Kasuya – Japan Tetsu — ORIGIN TRIP Champions In FROM THE CHAIR, MARCUS BONI THE CHAIR, FROM RE:CO SYMPOSIUM Gather In Dublin Leaders — RE:VERB Cutting Edge Sharing Coffee’s — VOLUNTEERS Events The Heart of WCE — MEET THE WCE Advisory Board & Staff — CHAMPIONSHIP WORLD COFFEE Niculae – Romania Alexandru — NATION PERFORMING BEST Japan — ALL-STARS Year A Globe-Trotting — CONTENTS

Helger Aava, Helger Aava, George Koustoumpardis, Greece George Koustoumpardis, Victor DelPierre, France Victor DelPierre, Hungary Orosz, Akos Philip Leytes, Russia Philip Leytes, Estonia Marta Piigli, Delichristos, Greece Tasos

Audun Sørbotten, Norway Yu-Chuan Jacky, Taiwan Yu-Chuan Naoki Goto, Japan

Stefanos Domatiotis, Greece Stefanos Keith O’Sullivan, O’Sullivan, Keith Tetsu Kasuya, Japan Kasuya, Tetsu Norway Odd-Steinar Tøllefsen,

Juan Gabriel Céspedes, Costa Rica Juan Gabriel Céspedes, Costa Lajos Horvath, Hungary Lajos Horvath, Stavros Lamprinidis, Greece Stavros Kyriakos Ouzounidi, Greece Kyriakos Casper Engel Rasmussen, Denmark Valentina Kazachkova, Russia Kazachkova, Valentina Annette Moldvaer,

Martin Hildebrandt, Denmark Martin Hildebrandt, Paul Bassett, Paul

Caleb Cha, Australia Hisako Yoshikawa, Japan Yoshikawa, Hisako Russia Victoria Kashirtseva, Chris Loukakis, Greece Chris Loukakis, Hernou, Belgium Peter Australia Con Haralambopoulos, Jack Hanna, Australia

Berg Wu, Taiwan Berg Wu,

Hidenori Izaki, Japan Tim Wendelboe, Norway Wendelboe, Tim Stephen Morrissey, Ireland Stephen Morrissey, Denmark Poulsen, Overdal Troels

Bae Jin-Seol, Korea Greece Christine Koumpouni, Russia & Nadezhda Motylkova, Gleb Nevejki

World Brewers Cup Champion Brewers World 2015 JUNE GOTHENBURG, Champion World in Good Spirits Champion Coffee World Champion Cup Tasters World Roasting Champion Coffee World Cup Champion Brewers World 2016 JUNE DUBLIN, IRELAND2016 JUNE Champion Barista World 2014 JUNE RIMINI, Barista Champion World Cup Champion Brewers World Champion Cezve/Ibrik World Roasting Champion Coffee World 2013 JUNE NICE, FRANCE Latte Art Champion World in Good Spirits Champion Coffee World Champion Cup Tasters World Roasting Champion Coffee World KOREA 2012 NOVEMBER SEOUL, SOUTH Latte Art Champion World in Good Spirits Champion Coffee World Ibrik/Cezve Champion Ibrik/Cezve Cup Champion Brewers World Champion Ibrik/Cezve 2004 JUNE , ITALY 2004 JUNE TRIESTE, Barista Champion World USA 2003 APRIL BOSTON, Barista Championship World USA FLORIDA, 2001 APRIL MIAMI, Barista Championship World 2011 JUNE MAASTRICHT, 2011 JUNE MAASTRICHT, Latte Art Champion World in Good Spirits Champion Coffee World Champion Cup Tasters World 2009 JUNE COLOGNE, Latte Art Champion World in Good Spirits Champion Coffee World Champion Cup Tasters World Champion Ibrik/Cezve DENMARK 2008 JUNE COPENHAGEN, Barista Champion World Latte Art Champion World in Good Spirits Champion Coffee World Champion Cup Tasters World BELGIUM ANTWERP, 2007 MAY Latte Art Champion World in Good Spirits Champion Coffee World Champion Cup Tasters World USA WASHINGTON, 2005 APRIL SEATTLE, Barista Champion World

Pete Licata, USA Pete

Davide Berti, Italy Davide

Fabiana Pozar, Italy Pozar, Fabiana Zoltan Kis, Hungary Zoltan Erin McCarthy, USA

Michael Phillips, USA Michael Phillips, Anna Serova, Russia Anna Serova, Pang-Yu Liu, Taiwan Pang-Yu

Sasa Sestic, Australia Fritz Storm, Denmark Fritz Um Paul, South Korea Um Paul, Matt Perger, Australia Matt Perger,

Raul Rodas, Guatemala

Cory Andreen, Germany Cory Andreen, Tim Wendelboe, Norway Wendelboe, Tim

Jeroen de Corte, Belgium Scott Callaghan, Australia Scott Callaghan, Klaus Thomsen, Denmark

Haruna Murayama, Japan Haruna Murayama, Robert Thoresen, Norway 2007 JUNE TOKYO, JAPAN 2007 JUNE TOKYO,

Demitri Kostifacos, Greece Demitri Kostifacos, Christian Ullrich, Germany Christian Ullrich, Matthew Perger, Australia Perger, Matthew

2002 JUNE OSLO, NORWAY 2002 JUNE OSLO,

Johann Carlstrom, Sweden Johann Carlstrom,

Gloria Pedroza, Switzerland Gloria Pedroza, Hector Gonzalez, Guatemala Hector

Alexandru Niculae, Romania Niculae, Alexandru

2012 JUNE , Alejandro Mendez, El Salvador 2004 FEBRUARY RIMINI, ITALY

2011 JUNE BOGOTA, COLOMBIA 2011 JUNE BOGOTA, 2005 MARCH ATHENS, GREECE 2005 MARCH ATHENS, Gwilym Davies, United Kingdom Gwilym Davies, Aysin Aydogdu, United Kingdom Aydogdu, Aysin

2016 MARCH SHANGHAI, SHANGHAI, 2016 MARCH James Hoffmann, United Kingdom Michalis Dimitrakopoulos, Greece Michalis Dimitrakopoulos,

2015 FEBRUARY ATHENS, GREECE 2015 FEBRUARY ATHENS, Juan Gabriel Céspedes, Costa Rica Juan Gabriel Céspedes, 2006 JUNE BERNE, SWITZERLAND

2013 MAY , AUSTRALIA 2013 MAY 2014 MAY MELBOURNE, AUSTRALIA 2014 MAY 2000 JUNE MONTE CARLO, MONACO CARLO, 2000 JUNE MONTE 2009 APRIL ATLANTA, GEORGIA, USA 2009 APRIL ATLANTA, 2010 JUNE , UNITED KINGDOM UNITED 2010 JUNE LONDON, World Barista Champion World 2015 APRIL SEATTLE, WASHINGTON, USA WASHINGTON, 2015 APRIL SEATTLE, Ibrik/Cezve Champion Ibrik/Cezve World Barista Champion World World Barista Champion World World Barista Champion World World Cezve/Ibrik Champion Cezve/Ibrik World World Barista Champion World World Latte Art Champion World World Cup Tasters Champion Cup Tasters World World Barista Champion World World Cup Tasters Champion Cup Tasters World Champion Cup Champion Brewers World World Barista Champion World World Latte Art Champion World World Latte Art Champion World World Brewers Cup Champion Cup Champion Brewers World World Latte Art Champion World World Latte Art Champion World World Cup Tasters Champion Cup Tasters World World Cup Tasters Champion Cup Tasters World Ibrik/Cezve Champion Ibrik/Cezve World Barista Champion World World Barista Champion World World Cup Tasters Champion Cup Tasters World World Cup Tasters Champion Cup Tasters World World Barista Champion World World Coffee in Good Spirits Champion Coffee World World Champion Roasting Coffee World World Coffee in Good Spirits Champion Coffee World World Cup Tasters Champion Cup Tasters World World Coffee In Good Spirits Champion Coffee World World Coffee in Good Spirits Champion Coffee World World Coffee in Good Spirits Champion in Good Coffee World HISTORY OF CHAMPIONS CHAIR: LETTER FROM THE

“THANK YOU FOR

MARCUS BONI SUPPORTING AN AMAZING YEAR OF COFFEE EVENTS ACROSS THE GLOBE!”

What an amazing year 2016 has been! New the Hotelex Shanghai show had the chance to watch champions have been crowned, World Coffee the World Latte Art Championship, World Coffee Events has grown, and the next round of exciting in Good Spirits Championship, World Cup Tasters new evolutions for the World Barista Championship Championship, and the 4th edition of the World has begun. Coffee Roasting Championship.

It would be impossible to cap off a year of fantastic The vibrant coffee community throughout Asia events without taking a moment to thank our host has particularly resonated with the WCE All-Stars partners, national body organisations, and loyal program, which brings top competitors to all sponsors—your contributions in helping to share sorts of coffee events. Seeing the energy given by the joy of specialty coffee in 2016 are something to audiences at All-Stars in Vietnam, Beijing, Seoul, be proud of. Taipei, Shanghai, and Guangzhou to the All-Stars is a testament to how special sharing excellence in Seeing our community gather at the World coffee can be. Championships in Shanghai and Dublin as we crowned seven new coffee champions was truly There are many ways to display excellence in amazing! A heartfelt congratulations to 2016 World coffee—making it on the highest level of stage, Barista Champion Berg Wu of Taiwan, World Latte researching its most pressing issues, or leading its Art Champion Umpaul of South Korea, World Coffee most innovative companies and movements. Re:co In Good Spirits Champion Michalis Dimitrakopoulos Symposium and the Re:verb events are dedicated of Greece, two-time World Cup Tasters Champion to magnifying the full spectrum of coffee excellence Gabriel Céspedes of Costa Rica, World Coffee and sharing it around the globe. Roasting Champion Alexandru Niculae of Romania, and World Brewers Cup Champion Tetsu Kasuya of Returning to Europe in 2016, Re:co Dublin featured — Japan. insights from over twenty of the brightest minds in the industry in an engaging and challenging Marcus Boni More than one hundred competitors, coaches, and event. Re:verb, WCE’s newest feature event, built Chair, WCE Advisory Board supporters gathered in Dublin for the World Barista on its 2015 momentum by sharing the stories of Championship and World Brewers Cup, feeling dynamic coffee professionals and rising coffee the warm welcome of the community. leaders in three cities in 2016—Tokyo, Shanghai, With the unification of our parent organizations, and Shenzhen. the Specialty Coffee Associations of Europe and America, it was particularly exciting to be hosted We can’t wait for the 2017 World Coffee by the SCAE at their World Of Coffee Dublin show. Championships cycle to begin in June at World of The World Of Coffee crowd was treated to the Coffee Budapest, where over 120 competitors will introduction of live scoring and the first-ever Teams represent 60+ National Body organisations in the Competition to the World Barista Championships. World Latte Art Championship, World Coffee in Good Spirits Championship, and World Cup Tasters The Shanghai Championships were a fantastic Championship, and World Brewers Cup. opportunity to deepen our connection with the coffee community in Asia. Over 125,000 attendees at

5 the many dynamic event experiences we are looking “2017 WILL LAY THE forward to in 2017, along with Re:verb Manila, GROUNDWORK FOR THE and our first-ever All-Stars event in Addis Ababa, FUTURE OF THE WORLD Ethiopia! COFFEE CHAMPIONSHIPS, 2017 will lay the groundwork for the future of the World Coffee Championships, and for World Coffee AND FOR WORLD COFFEE Events. We begin the Qualified Testing program in 2017, evaluating equipment and products on EVENTS, WITH A NEW ROUND rigorous guidelines to approve potential Qualified OF QUALIFIED SPONSORS, Sponsors for the 2018-2020 Championship cycle. 2017 will also see the integration of World Coffee AND INTEGRATION INTO THE Events into the newly-unified Specialty Coffee UNIFIED SPECIALTY COFFEE Association—an exciting opportunity for even more ASSOCIATION” global reach and resources for all of our events. Needless to say, this work past and present would not be possible without the help and support of the The 2017 World Barista Championship will headline WCE Advisory Board and our now unified parent Café Show Seoul in November, with some dynamic organisations—the Specialty Coffee Association of changes to come. We are excited to see all of our America and the Speciality Coffee Association of and partners from across the globe coming Europe—the SCA. This support is crucial in enabling to join the Asian coffee community in cheering on our dedicated staff; Cindy, Laura, Veronica, Amy, the pinnacle event of competitive coffee. Kyonghee, Irene, Nathan, James, Roukiat, Irene, Matt, Shelby, Alex, and Connor. The remarkable Rounding out the Championship season in 2017 is team at WCE plays a crucial part in connecting the World Coffee Roasting Championship, which the global coffee community together through makes its exciting standalone debut at Hotelex strengthening relationships and producing high Guangzhou. quality events. I personally wish to thank them for their tireless efforts, and look forward to their 2017 is looking to be a year full of innovation. continued exceptional work in 2017 and beyond! The Rules & Regulations for the Budapest Championships have been released, featuring a We would like to extend a special thank you to the new round of competition in the World Latte Art volunteers who serve on our committees and give Championship and other exciting changes. The their time at our events to make the experience as World Barista Championship Evolution Working special as possible for competitors and fans. Group is hard at work right now on an update for 2017 Seoul Rules & Regulations, and we hear Thank you all for joining us in cheering on coffee they’ve got some particularly dynamic changes in excellence in 2016, and we can’t wait to see you all store. in 2017!

WCE returns to the 2017 Hotelex Shanghai Show with a new All-Stars Sensory experience—one of

Marcus Boni Chair, WCE Advisory Board 2016 DUBLIN

WORLD BARISTA CHAMPIONSHIP

WORLD BREWERS CUP

SCAE WORLD OF COFFEE 23-25 JUNE, 2016 2015 WORLD BARISTA CHAMPION SASA SESTIC. PHOTO BY KATE BEARD. www.victoriaarduino.com BERG WU WORLD BARISTA CHAMPIONSHIP WORLD BARISTA CHAMPIONSHIP

BY MAXWELL COLONNA- DASHWOOD, THREE-TIME UK BARISTA CHAMPION

Q. Firstly, a huge congratulations on being crowned as a result their trees in that high elevation World Barista Champion 2016. The competition survived beautifully. has never been bigger or tougher than it is now. You have been competing at the highest level for Taking this coffee with me to the finals was risky several years now, how does it feel to take 1st because its complexity is so high that its primary place? flavors can be very diversified. I needed to be very careful when choosing my flavor descriptors for Berg Wu: At the moment of announcement, I was each round. happy but it felt very surreal because I thought I could have done better. On our flight back home Q. In your time competing, how have you seen the from Ireland, it still felt so surreal that I woke up competition evolve? At the same time, how have in between dreams and asked my wife if the WBC you seen the world of speciality coffee evolve? had finished and who was the champion. After we landed and had I several (I mean, a lot) interviews A. Rules and Regulations sometimes reflect the with the press, I started to feel the “responsibility” trends of the coffee industry, like the way judges of being the ambassador for the industry. evaluate the crema, and on the other hand, R&R has great impacts on the direction of evolution. Now, But, to be very honest, I have to say that I felt the “Accuracy of Flavor Descriptors” plays a very very honored to be able to compete with so many important role in the entire sensory score sheet. As excellent . I am very glad I have been part a result, many competitors start to focus on flavors of the world competition and made contributions to in coffees. And not just select easy and describable the industry, and that we all progressed together. coffee, they also understand that roasting profile, extracting method, drinking instructions, etc., are Q. The cup profile of a great Geisha from Panama all important attributes to flavor experience. This is revered. That being said, this is the first Geisha kind of evolution improved the tasting experience for coffee to win the WBC. The coffee is produced by specialty coffee, getting more trust from customers Leslie Freitag of Finca Deborah. Tell us about your (if achieving positive results). journey to the finals with this coffee and why you chose to base your routine around it. Q. Your approach to the changes in the rules around the milk beverage seems to really make A. Usually when preparing for the competition, I the most of this new freedom. Tell us about your build up my routine with a concept, and then I look thought process here. for coffee which goes well with my concept. This time I wanted to highlight the nice complexity of A. If I have a choice, I actually want to make a milk specialty coffee. And when I think of coffee with nice beverage without foam. But since doing so will and high complexity, geisha variety is the first thing make me lose points in the visual score for milk coming to my head. beverage, I didn’t do it in my presentation. What I served is a traditional size (150ml) but When I visited Finca Deborah in the end of January of 2016, I actually didn’t have a chance to taste the coffee there because they hadn’t processed the coffee. But on the other hand, I had the chance to spend time with Leslie and Jamison, to look around the environment, and I think the most important thing is I saw how Leslie & Jamison seriously managed their farm with devotion and passion. Their attitude toward their coffee is very serious and

9 THE 2016 WBC TOP SIX. PHOTO BY YOUNGMIN LEE. “…FOR ME, IT IS THE I should say running the business and competing DELICIOUSNESS OF COFFEE somehow benefit one another. When we are behind the bar, operating machines, tasting THAT EXCITES ME.” coffees, communicating with customers, thinking how to be more efficient… we find many many the foam is very thin (0.3 cm) and the texture of tiny things. Every day we are inspired a little bit. steamed milk is rather smooth instead of foamy. I So we pay attention to these little discoveries and think the flavors of this coffee are very very delicate; try to “collect” them and explore or dig deeper, and I especially liked the orange flavor and the - and then these little things can become a routine like finish of this Geisha. So I wanted to showcase in competition. Meanwhile, when preparing for transparency, with a citrus note upfront, and milk competition, we also are exploring our potential of tea-like texture. I didn’t want the foam to hinder the being more efficient while serving delicious coffee. customer (judge)’s sensation of the . For example, we no longer put our cups on the coffee machine, because we found room Q. Your unorthodox approach to cooling portafilters temperature cups cool down the espresso a little pre-brew definitely turned heads and raised bit and make our espresso blend taste creamier. questions. I would love to hear where the idea As another example, we now use cold PF to serve came from and how you researched and developed really floral and aromatic Single Origin . the technique. Q. You are obviously extremely passionate about Back in 2013, when I was serving a customer a great coffee and the world of speciality coffee. single shot of espresso, I myself drank the other Could you perhaps expand on what it is that excites shot and found the espresso to be very different you about coffee? in its texture--it became creamier than my trial shots. Then I remembered that I didn’t insert the A. For me, one cup of really delicious coffee can PHOTO BY JAKE OLSON PF after I cleaned it, so the PF was actually in make me feel so happy for the whole day, even for room temperature. That’s when I started to try this a week and longer. Now I expect more and more in method. And since then when I test different blends, a cup, which can be difficult to get, but as long as I different coffees for espresso, I tend to include the got what I have expected, I feel excited all the more. temperature of the PF as part of the parameters. I have to say for me, it is the deliciousness of coffee And this time I think this method can highlight the that excites me. nice aspects of this coffee, which is full of delicate aromas of flower and citron. These kind of aromas Q. Competing at the highest level can be all are small molecules and disappear very quickly consuming but it can also lead to new horizons and when being heated. That’s why I didn’t want the opportunities. What is next for you? espresso to be re-heated by the bottom of the portafilter after extracted. This method might work Now I don’t have very definite plans for next steps. for other floral, light, refreshing coffee, but might But since winning, what I have been doing is try not suit for coffees with bigger molecules of aroma. to maintain the coffee quality in our coffee shop and our wholesale coffee business. I hired more Q. How would you define in Taiwan? excellent people and trained them to be excellent A. It’s still not a part of the culture yet. Most of us baristas. In the future, I hope I can share my coffee drink more tea than coffee. But the interesting with more people. thing is, there are more than 3000 micro-roasters in Taiwan. Besides, a lot of people’s dream in Taiwan Q. Who would you like to thank? is to open a small coffee shop when they quit/retire/ get tired of boring life. So I think the industry is My wife, Chee. She is the best customer and she thriving. knows how to taste. She taught me never to give up and always look into details. I can never make it And one very important thing for foreign visitors­ without her support. most good coffee shops are not open until noon. I don’t know why. * * * Maxwell Colonna-Dashwood is a multi-year World Barista Q. Competing consistently in coffee provides Championship finalist, representing the United Kingdom in for thought and new ideas and experiences. How 2012, 2014, and 2015. He is also a member of the World Barista has the you and your wife Chee ‘s coffee shop Championship Evolution Working Group. evolved throughout competition?

10

WORLD BARISTA CHAMPIONSHIP

ABOUT WBC THE WBC IS THE PREMIER COFFEE COMPETITION sanctioned national competitions that produce PLATFORM, ENGAGING A WORLDWIDE AUDIENCE, one winner to represent their country in the PROMOTING EXCELLENCE IN COFFEE, AND World Barista Championship. The competitors ADVANCING THE BARISTA PROFESSION. THIS have 15 minutes to make a set of espressos, milk EVENT IS A MULTI-DAY COMPETITION THAT beverages, and signature beverages. The beverages INVOLVES COMPETITORS, JUDGES AND are judged by four sensory judges, while a technical VOLUNTEERS FROM COUNTRIES AROUND THE judge reviews the barista’s technique, and one head WORLD. THE ANNUAL CHAMPIONSHIP IS LIVE- judge presides over the entire presentation. Each STREAMED TO A GLOBAL AUDIENCE ONLINE. competitor competes in the preliminary round, and then the top 12 scoring baristas proceed into a EVENT STRUCTURE semi-final round. From the semi-final round, the top This competition takes place over four days and 6 will compete again in a finals round to determine consists of a preliminary round a semifinals the winner with the highest score, who becomes the round and a finals round. Competitors come from World Barista Champion.

2016 WORLD BARISTA CHAMPIONSHIP OFFICIAL RANKINGS FINAL ROUND: 1 Berg Wu Simple Kaffa Taiwan 583 2 Yoshikazu Iwase Rec Coffee Japan 553.5 3 Ben Put Monogram Coffee Canada 545.5 4 Lem Butler USA 480.5 5 Charlotte Malaval Ditta Artigianale France 473.5 6 Lex Wenneker Espresso Service West The Netherlands 444.5

SEMI FINAL ROUND: 1 Yoshikazu Iwase Rec Coffee Japan 533 2 Berg Wu Simple Kaffa Taiwan 530 3 Ben Put Monogram Coffee Canada 518.5 4 Charlotte Malaval Ditta Artigianale France 509 5 Lex Wenneker Espresso Service West The Netherlands 504.5 6 Lem Butler Counter Culture Coffee USA 489 7 Natalia Piotrowska Independent Ireland 484 8 Hugh Kelly Ona Coffee Australia 474 9 Dan Fellows Origin Coffee United Kingdom 473 10 Erna Tosberg Roestbar Joka E. K. Germany 452 11 Dawn Chan The Cupping Room Hong Kong 445 12 Ying Hu Outman Coffee China 441

FIRST ROUND: 1 Ben Put Monogram Coffee Canada 508.5 2 Charlotte Malaval Ditta Artigianale France 501 3 Hugh Kelly Ona Coffee Australia 489.5 4 Lem Butler Counter Culture Coffee USA 487 5 Berg Wu Simple Kaffa Taiwan 483 6 Erna Tosberg Roestbar Joka E. K. Germany 482.5 7 Dan Fellows Origin Coffee United Kingdom 481 8 Yoshikazu Iwase Rec Collective Co. Japan 478 9 Natalia Piotrowska Independent Ireland 476.5 10 Ying Hu Outman Coffee China 473 11 Dawn Chan The Cupping Room Hong Kong 456.5 12 Lex Wenneker Espresso Service West Netherlands 456.5  FOR FREE!

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BY LUKE ADAMS, STANDART MAGAZINE 2016 WORLD BREWERS CUP CHAMPION TETSU KASUYA OF JAPAN. PHOTO BY DENNIS HICKS

Q. For the 2016 World Brewers Cup, Title- sponsored by Hario, describe the last thing you did Q. What was your ritual and experience of the the night before competition, before going to bed. backstage and prep area?

A. I watched my favorite movie サイタマノラッ A. Backstage, my ritual is just repeating the motion パー (Rapper in Saitama). It’s about rappers from of brewing and presentation earnestly many a small country town in Saitama who are chasing many times until the competition starts. I try to their dreams but aren’t very good at rapping. Many concentrate on what I should be doing and not take people think it’s a piteous movie, but for me, the fact too much notice of other competitors, because if I that they never stop dreaming is more encouraging did, I probably would be nervous. than the usual story of success. I took power from this great movie the night before the final round! Q. What was the first thing you saw, or that struck you, when you entered the stage area for your first Q. Describe the feeling you had when waking up on round? the day of competition. What was the first thing you did that made the day feel ‘normal’? A. The first thing was really just feeling and breathing in the atmosphere of the World Brewers Cup. Standing A. The night before, I dreamt I was the runner-up on the world stage was truly a dream, so I wanted to of WBrC. So, when I woke up, I was completely enjoy it. I found my supporters in the crowd, smiling. relieved—not disappointed at all. I felt like I was in Then I started to repeat the motions again. the best mental state I could be in. Q. Was there a particular part of your routine that The first thing that made the day feel normal was you really wanted to get right? having a conversation with my fiancée. As usual we spoke about the weather or sleepiness or … I A. My routine is, as I said, just repeating the motions don’t remember exactly; we spoke as usual. In fact, of brewing and presentation. I don’t think we can we had a little quarrel in the morning—even more do better than practice; we can only do what we usual for us. Maybe I was a little nervous or excited, practiced. But for me, what I really wanted to get but with her I could be as usual. right was to express my true feelings to the judges. It sounds quite basic. Generally, in a competition like this, I tend to just speak lines I memorized during preparation. In the final round, though, I was constantly remembering and reminding myself of how those words were born. What kind of feeling did I want to express with those words? Words were not the focus, but how my message and true feelings were conveyed to the judges through words.

After my routine was over, I was so satisfied with my presentation because I believed I could express my true feelings and convey my message to the judges THE 2016 WBRC TOP SIX. PHOTO BY DENNIS HICKS perfectly.

14 all the things I’d had in my head leading up to the “BACKSTAGE, MY RITUAL competition. IS JUST REPEATING THE Until the day before I became the champion, every MOTION OF BREWING AND night I was sleeping with anxiety about practice on PRESENTATION EARNESTLY the next day, my performance in the competition and the result of it. When I became the champion, all that MANY MANY TIMES UNTIL anxiety was finally over and all I wanted was to sleep.

THE COMPETITION STARTS.” I remember clearly even now that I could really sleep well on that night without any anxiety and with feelings of happiness. Q. Describe the final round. I didn’t have a special celebration party because A. In the final round, I was already relieved. I everyone—in person, on the phone, through completely enjoyed my routine because I had messages—gave me great celebratory messages, confidence. I felt like I was in a state of perfect so I actually didn’t need one. I considered “usual concentration—like a zone, only seeing what I time” spent with my fiancée, without thinking about should see. I didn’t notice other competitors or other the competition, was the biggest present for me and curious things. To be honest, I don’t remember the PHOTO BY DENNIS HICKS. the best celebration I could have. final very well at all! ABOUT WBRC Q. How did you feel after your final round routine? THE WORLD BREWERS CUP COMPETITION HIGHLIGHTS THE CRAFT OF FILTER COFFEE A. After the routine, I was thinking “Just be normal. BREWING BY HAND, PROMOTING MANUAL Do as usual. Tell them my true feelings from the COFFEE BREWING AND SERVICE EXCELLENCE. heart. I can do it.” I was confident throughout the routine, even before it. I wasn’t worrying about EVENT STRUCTURE anything. I suppose I was a little nervous, thinking In this Championship, competitors prepare and serve that maybe I had slipped up, hadn’t done everything three individual beverages for a panel of judges. The perfectly, but I still had this confidence that seemed Championship consists of a first round and a finals to say “Of course you did it perfectly.” round. During the first round competitors complete two coffee services—a compulsory service and an Q. How did you feel when the announcement came? open service. For the compulsory service, three coffees are prepared utilizing standardized whole A. It is difficult to tell you exactly because even I bean coffee provided to them by the competition. didn’t know what I was feeling exactly. The one For the open service, competitors may utilize any thing I knew ‘clearly’ was that I was feeling so many whole bean coffee of their choosing and must feelings. I felt happiness and excitement, of course. also accompany their beverage preparation with a I remembered the really really hard days and was presentation. The six competitors with the highest relieved at the thought that they were over, “finally!” score from the first round will go on to compete I felt so thankful to everyone who supported me in in the finals round, consisting of an open service, my journey. with their compulsory scores carrying through. One competitor from the final round will be named the And I don’t know why, but I cried. World Brewers Cup Champion. Maybe so many feelings melted away the tension and adrenaline… Although I didn’t notice, I was really so tired.

It was the first time that I cried for the happiness of myself!

Q. How did you celebrate?

A. There was the after party on the day I became champion, but I went there only for a short time to say hi to people, I went back to my hotel almost straight away. I just wanted to sleep without thinking PHOTO BY DENNIS HICKS.

15 WORLD BREWERS CUP

2016 WORLD BREWERS CUP OFFICIAL RANKINGS FINAL ROUND: 1 Tetsu Kasuya Coffee Factory Japan 155.59 2 Mikaela Wallgren The Coffee Collective 155.51 3 Chad Wang Jascaffee China Taiwan 149.33 4 Benny Wong The Cupping Room Hong Kong 147.77 5 Todd Goldsworthy Klatch Coffee USA 147.13 6 Odd-Steinar Tøllefsen Supreme Roastworks Norway 146.11

FIRST ROUND: 1 Chad Wang Jascaffe China Taiwan 153.24 2 Todd Goldsworthy Klatch Coffee USA 152.85 3 Tetsu Kasuya Coffee Factory Japan 152.73 4 Mikaela Wallgren The Coffee Collective Finland 152.2 5 Odd-Steinar Tøllefsen Supreme Roastworks Norway 151.9 6 Benny Wong The Cupping Room Hong Kong 148.97 7 Dmitrii Borodai Double B Coffee&Tea Russia 147.95 8 Rob Kerkhoff Keen Coffee The Netherlands 147.14 9 Jeremy Challender Prufrock Coffee United Kingdom 146.14 10 André Strittmatter Hochstrasser, Die Kaffeemacher Switzerland 146.08 11 Veronika Gálová Veselá Independent Slovakia 143.94 12 Stathis Koremtas Taf Greece 143.78 13 Dane Oliver La Cabra Coffee Roasters Denmark 143.73 14 Bianca Ganea Origo Shop Romania 143.63 15 Du Jianing M2m Coffee China 143.35 16 Hannes Fendrich Coffee Circle Germany 142.88 17 ChungHyun Kim Korea Occupational College South Korea 142.08 18 Eddy Righi Caffe Pascucci Italy 141.48 19 Laura De Boeck OR Coffee Roasters Belgium 140.6 20 Nikolett Schreiber Espresso Embassy Hungary 140.51

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BY KENNETH R. OLSON, BARISTA MAGAZINE PHOTO BY KENNETH R. OLSON

The bus rumbled down a dirt road, through thick Of course, Brazil is also known for mammoth coffee rows of yellow Catuai growing under the spindly plantations that produce hundreds of thousands of trunks of mahogany shade trees. As it turned a final pounds of coffee a year. Many of these farms are corner, a newly constructed wooden platform came located in Minas Gerais, which grows more coffee into view. Scrambling down from the bus, the riders than any other state in Brazil. These farms too see a rushed over in delight: on the left a new roaster future with specialty coffee. stood next to a Victoria Arduino Black Eagle while the right side hosted a pourover station. Here in the The first morning in country, the group awoke in midst of a lush coffee plantation, some of the best- the shadow of Perla Azul, the Blue Rock, a striking known baristas, roasters, and brewers in the world natural stone formation that juts up from the could take their skills back to origin literally. landscape. One of the first noticeable elements of each farm, or fazenda as they’re known in Brazil, in They found themselves in the middle of the farm the region was the number of items besides coffee because Ally Coffee Merchants sponsored a they produced to diversify their revenue stream and trip to origin for winners of the World Barista increase income. Many had a small café where they Championships and US Barista Championships for sold not just but roasted coffee to visitors 216. For this week-long trip to Brazil at the end of and locals alike. Additionally, they might sell beans, July, Ally invited along not just the United States cheese, dried meat, and other items they produced Barista Champion, Lem Butler but also first runner- on the farm, and of course being Brazil, and to up Andrea Allen. (World Barista Champion Berg Wu the delight of the traveling troop, many also had a from Taiwan was invited as well but couldn’t attend at cachaça distillery on site. this time, but he had a personal visit to Brazil thanks to Ally in October.) Additionally, the World Brewers After a couple of days in Espirito Santo, the tour Cup Champion, Tetsu Kasuya, and the winner of the crossed the border into Minas Gerais. Minas Gerias U.S. Brewers Cup, Todd Goldsworthy, along with the typically brings to mind huge, flat, mechanized second-place finisher James Tooill, and the winner fields where often seems less like of the U.S. Roaster Championship, Tony Quiero, and an agricultural process and more of an industrial the runner up Kyle Belinger joined the group as did one, but, along the state’s rugged eastern border, former Brazilian Barista Champion Ricardo Teles. World Class Coffee Machine Cleaning Products Longtime competition mainstays Gianni Cassatini from Nuova Simonelli and the tamper man, a.k.a., Reg Barber from his eponymous company also came along for the expedition

While Brazil is the largest coffee producing country in the world, primarily known for exporting huge amounts of commercial-grade coffee, a concerted effort is underway to produce more specialty-grade coffees that earn better prices, which will offer a pathway to a sustainable future away from the C-market. The champions visited two states that are great candidates: Espirito Santo and Minas Gerais. The mountains that run through them have the elevation, soil, and microclimates that can produce high-scoring specialty coffee.

PHOTO BY KENNETH R. OLSON

A safe, effective clean every time. World Barista Championship EUR +31 70-347 55 24 AUS 1300 364 440 NZ 0800 772 227 Qualified Cleaning Product USA 206 462 5212 Singapore 800 616 3122 International +61 8 8245 6901 www.cafetto.com [email protected] there’s nothing massive or flat when it comes to coffee farms. The farms visited included a tiny one- hectare lot that supported a young family, and a seven-hectare one where the only workers where the farmer and his mother. This size and diversity allows the kind of experimentation and development of different business models that offer some routes for coffee production to follow into the future.

As the coffee tour continued, Tetsu took a moment and just shook his head as he stood on the edge of a drying bed. “I don’t know how I deserve to be here,” he said. “Four years ago I didn’t even drink coffee.” His modesty and humility made a point. It is amazing the opportunities that can come through coffee. His traveling companions shared many of the same made it memorable was another twist: a latte art PHOTO BY KENNETH R. OLSON sentiments even if they didn’t use the same words. throwdown judged by the farm workers. It was a fun, engaging event, and better still, it gave the baristas It came time for a change to Fazenda Primavera. an opportunity to serve many of the farm workers At Primavera, the travelers found Graciano Cruz the first and espressos they’d ever had. working on numerous experiments, such as selectively harvesting not by hand but by hour Leaving Primavera, the group headed for the capital with mechanized pickers. To see the experiment of Minas Gerais, . Before leaving for in action, the baristas joined Graciano on a late- home, everyone was invited to at Bruno night trip into the coffee fields. As the mechanical Suoza’s Coffee Academy, which not only has a café, harvesters worked non-stop, dumping freshly lab, and classrooms, but also actually grows coffee picked coffee into a trailer next to the harvester, the in the backyard! But the trip would not be complete team climbed into the trailer, too, to cap a very only- without a prototypically Brazilian experience, and in-Brazil experience. that happened the night before when, in honor of Bruno Tavares’ birthday, the whole lot went to see The next day the team went to Fazenda Matilde, a his favorite soccer (Ok, futebol) team’s match, which neighboring farm also operated by Ally. There they the home team won to great cheers of “Vamo galo!” found that newly-constructed wooden platform from the stands. All in all, Ally put together an epic waiting for them. Roasting, brewing, and serving trip, and if sounds like something to experience coffee in the middle of a coffee farm might have firsthand, don’t worry, plans are already underway been enough of a coffee nirvana, but what really for next year’s edition.

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BY JAESEUNG ROH, BLACK WATER ISSUE 2016 WORLD LATTE ART CHAMPION UM PAUL, SOUTH KOREA

The 2016 World Latte Art Champion goes by Um drawing on coffee. There weren’t many videos like Paul, though his name in Korean is Um Sungjin. nowadays; I replayed the ones of making a heart He has long been known for his friendly character or a rosetta over and over again. Later, I opened and technical skil in latte art, but he he hadn’t had a shop in a suburb of Seoul and it went very well a chance to take part in the world championship for the first 4 years. But the business was not good since he had never won the final at the Korean anymore after I made it 10 times bigger. So I had Latte Art Championship (KLAC). However, in 2016 lots of free time, and it was a chance to read books the “Uncrowned King” finally won the trophy at the and get some ideas. Ironically, the failure gave me KLAC, and went on to win the 2016 WLAC as the a precious time for me to think of my past and the first Korean national barista ever. In his 12th year of future. being a latte artist, Um Paul had a meeting with us.

Q. How have you been doing since the championship?

A. I’ve been having a . This break had been planned before the championship; I always wanted to make myself a present of time in which I can do anything I want, so that I can look around and solely concentrate on myself to get some ideas, and now, I can say that I’m having a good time. The WLAC made me feel great just like I won the gold medal at the Olympics as the meaning of getting to the peak of something.

Q. Congratulations again for the Championship. What made you become a barista?

A. It was 2005, I was a college student majoring in Automotive Engineering. One day, I was in a small café in my neighborhood and saw the barista etching with chocolate sauce on top of a cappuccino. It was Q. Let’s get back to the championship. When was so fascinating and I learned about the job of being your first time competing in the KLAC? a barista. This was the time I realized that being a barista is what I should do, as I always liked drawing A. As soon as I got a phone call about the KLAC in and had a dream of being a when I was little. 2011, I decided to apply for it. I had practiced latte art from my very first time working as a barista, I Q. Did you start working as a barista right away? was quite confident. I won the 3rd prize in the first How did you like the new life being a barista? year, and kept trying since then.

A.. I was not interested in studying Engineering, and I couldn’t help it but was very obsessed with

2015 WORLD LATTE ART CHAMPION CALEB CHA. 20 PHOTO BY KATE BEARD. 21 world, and also planning some projects that help I TALKED TO MYSELF, “I more people enjoy coffee, which I value a lot, just SHOULD SHOW THE WORLD like I have been doing at the café. Jamie Oliver made cooking easy and fun, I would like to do the same HOW I AM” INSTEAD OF with coffee. THE DESIRE FOR THE CHAMPIONSHIP. I BELIEVE Q. Any comments for the next WLAC champion? A. I’m sure you’ve worked so hard to get it, so I THIS MIND HELPED ME FEEL hope you take some time to look back and design COMFORTABLE AND RESULTED your future. I also wish you could be the coffee/ latte art lover for the rest of your life rather than IN A GREAT MOMENT. the champion of a certain year. Like musicians love music and live their lives with it, I want you to live your life with coffee. Q. It took you some time to win the championship though you tried every year. A. I was 3rd twice, then 2nd three times. One day, I was practicing for 2016 KLAC, I realized that I had “LIKE MUSICIANS LOVE MUSIC been feeling a lot of pressure. And I talked to myself, AND LIVE THEIR LIVES WITH “I should show the world how I am” instead of the desire for the championship. I believe this mind IT, I WANT YOU TO LIVE YOUR helped me feel comfortable and resulted in a great moment. LIFE WITH COFFEE.”

Q. And you then won the WLAC as well. What do you think of it? ABOUT WLAC THE WORLD LATTE ART CHAMPIONSHIP A. Not only did I empty my mind, but the rules of HIGHLIGHTS ARTISTIC EXPRESSION IN A WLAC were changed in 2015 and it worked for me. COMPETITION PLATFORM THAT CHALLENGES The time got 2 mins longer and it turned out to be THE BARISTA IN AN beneficial to me because etching is one of my best ON-DEMAND PERFORMANCE. skills. The latte artists at the championship asked me afterwards how I can do it so quick. And I talked EVENT STRUCTURE to myself again, “I’ve been doing this for 12 years, For the preliminary round of the championship, TWELVE YEARS.” baristas produce a single creative latte pattern at the Art Bar, then move to the WLAC stage to create two BeanScene Magazine Q. After you won the championship, people would identical free-pour lattes and two identical designer expect to see you more, but you said you are having lattes (which allow etching and decoration). Scores a break. Can you tell us more about this? from the Art Bar and Stage are combined, and the top 6 competitors qualify for the final round, Beanscene magazine DECEMBER 2016 A World-Class Coffee Magazine A World-Class Coffee Magazine A. The reason why I am having my own time is that where they are asked to create two identical free- OCTOBER 2016 NOW ALSO IN I understand there are things more important than pour macchiatos, two identical free-pour lattes, New is always chock-full of A World-Class Coffee Magazine DIGITAL just working hard. There are some people around and two identical designer lattes. The top-scoring AUGUST 2016 sensations A fresh take on me who plan and enjoy their lives wonderfully. They competitor in the final round is declared the World Stand & deliverresearch, collaborations and service caffeinated content, A new generation DECEMBER 2016 have their own clear thoughts and philosophy about Latte Art Champion. Under the of technology and microscope expectations New A World-Class Coffee Magazine life. I found they get ideas from the moments they sensations Shining a light on sustainability Peter Giuliano’s intertwined cultures A fresh take on including industry and education research, collaborations live their lives thoroughly, and make things happen Baristas are judged based on visual attributes, Defining specialty coffee and service Curtis Stone’s LA by focusing on their goals. That led me to take a coffee dream creativity, identical patterns in the pairs, contrast in Peter Giuliano’s King of the BrazilianUnification crop 101 intertwined cultures Aida Batlle on Defining specialty coffee El Salvador’s Curtis Stone’s LA break at this time of my life and try to make goals for profiles, machine Pati Jinich’s Mexican table coffee patterns, and overall performance. 48 dream production hurdles King of the Brazilian crop $8.95 (inc GST) Modbar’s magic act Life afterNo.47 waste the next 10 years. I am doing what I planned before, Roasters Directory 2016 48 Taiwan wins the WBC regardless of the championship. I am happy with it. innovation, origin Grinder and training directories Q. What are you planning afterwards? stories and lots more.

A. I’m planning to make some books, pouring pitchers, and tampers for latte artists around the

22 SUBSCRIBE TO NOW 2016 WORLD LATTE ART CHAMPIONSHIP SHANGHAI TOP SIX www.beanscenemag.com.au WORLD LATTE ART CHAMPIONSHIP

2016 WORLD LATTE ART CHAMPIONSHIP OFFICIAL RANKINGS FINAL ROUND: 1 Umpaul Independent South Korea 374 2 Qi Li Mellower Coffee China 348 3 Minako Yoshizumi Dean & Deluca Japan Japan 327,5 4 Dhan Tamang Caracoli United Kingdom 326,5 5 Agnieszka Rojewska Brisman Kawowy Bar Poland 320,5 6 Ben Morrow St Ali Family And Sensory Lab Group Australia 285

PRELIMINARY ROUND : 1 Minako Yoshizumi Dean & Deluca Japan Japan 428,5 2 Umpaul Independent South Korea 388,5 3 Dhan Tamang Caracoli United Kingdom 360 4 Agnieszka Rojewska Brisman Kawowy Bar Poland 359 5 Qi Li Mellower Coffee China 352,5 6 Ben Morrow St Ali Family And Sensory Lab Ggroup Australia 339,5 7 Giuseppe Fiorini Independent Italy 332 8 Michalis Karagiannis Manor House Greece 327 9 Giesen Cheng Independent Taiwan 326,5 10 Nick Vink H32 The Netherlands 319,5 11 Arnon Thitiprasert Ristr8to Thailand 316,5 12 Miriam Aldana Independent Mexico 309 13 Hamid Basiri Amir Chocolate Iran 308 14 Elvis Seivijus Matiejunas Bewleys Ireland 296,5 15 Vitaliy Veretilnik Coffeemania Russia 296 16 Jervis Tan Kinsmen Coffee Singapore 294 17 Benjamin Graf La Cultura Del Caffè Austria 282,5 18 Milo Kamil Coffee Lab Zürich Switzerland 272,5 19 Daniel Gerlach Karl Ohg Germany 265 20 Clara Drake Pihlgren Da Matteo Sweden 264 BeanScene Magazine

Beanscene magazine DECEMBER 2016 A World-Class Coffee Magazine A World-Class Coffee Magazine OCTOBER 2016 NOW ALSO IN New is always chock-full of A World-Class Coffee Magazine DIGITAL

AUGUST 2016 sensations A fresh take on Stand & deliverresearch, collaborations and service caffeinated content, A new generation DECEMBER 2016 Under the of technology and microscope expectations New A World-Class Coffee Magazine sensations Shining a light on sustainability Peter Giuliano’s intertwined cultures A fresh take on including industry and education research, collaborations Defining specialty coffee and service Curtis Stone’s LA coffee dream Peter Giuliano’s King of the BrazilianUnification crop 101 intertwined cultures Aida Batlle on Defining specialty coffee El Salvador’s Curtis Stone’s LA profiles, machine Pati Jinich’s Mexican table coffee 48 dream production hurdles King of the Brazilian crop $8.95 (inc GST) Modbar’s magic act Life afterNo.47 waste Roasters Directory 2016 48 Taiwan wins the WBC innovation, origin Grinder and training directories stories and lots more.

23 SUBSCRIBE TO NOW www.beanscenemag.com.au ESPRESSO MACHINES SINCE 1969 Plus 4 You TS Discover all the qualities of Plus 4 You TS at: ASTORIA.COM MICHALIS DIMITRAKOPOULOS WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP

BY ALES POSPISIL, EUROPEAN COFFEE TRIP 2016 WORLD COFFEE IN GOOD SPIRITS CHAMPION MICHALIS DIMITRAKOPOULOS

Over 600,000 people live in Athens, most of whom The most important thing is that I am a barista first drink coffee daily–from early in the morning till and this give me the opportunity to experiment every late in the evening. Coffee is there all day long. It day with my coffee and learn everything about it. is not a surprise that the barista profession is well respected and also that Greece has produced so Q. What lessons did you learn during this intensive many world coffee champions. preparation period?

One of them is Michalis Dimitrakopoulos, who A. First of all to be on time! Then through my became the 2016 World Coffee in Good Spirits trainings to be consistent every time, because when Champion in Shanghai. This young, cheerful barista a little thing was changing, my whole presentation is already the third member of The Underdog café was changing. & roastery “family” to receive the title and you can find all the trophies proudly sitting on the coffee It was my first time taking part in a championship, bar in Athens. “I feel very proud that I have a team that means everything was unprecedented for me! that consists now of 3 world champions! Before my The most anxious thing was that I was going to competition the experience and knowledge that be in a different country. I didn’t know if could find I took from Tasos and George, helped me to go things that I needed for the competition and couldn’t forward and see my mistakes and become better bring from my country! I believe that now if I was and better every day!” humbly says Michalis. Tasos competing again, I would be more comfortable and Delichristos received the title in 2008, and his friend feel free on my movements without being nervous. and colleague George Koustoumpardis in 2015.

All this suggests there is something special about this spacious Athenian cafe when it comes to coffee combined with . Let’s explore it further with Michalis.

Q. What did your training look like?

A. I was training every day at least 5 hours! Every morning I was working from 8am to 4pm. After that ESPRESSO I had my and at 5pm I was starting to set up everything for my presentation. [that makes at least MACHINES 13 hours spent with coffee on a daily basis!] I was doing 4 to 5 programs per day and after that I was cleaning my equipment and preparing my ice SINCE 1969 blocks and making my syrups for the day after. One time per week I had a presentation to my coach and we were correcting my mistakes. Plus 4 You TS SHANGHAI 2016 CIGS GREECE MICHALIS DIMITRAKOPOULOS Discover all the qualities of Plus 4 You TS at: ASTORIA.COM 25 A CAPPUCCINO IS MORE THAN GOOD FOAM

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SHANGHAI 2016 CIGS TOP SIX

Q. What makes a good coffee ? “DIFFERENT COUNTRIES, A. It all starts from the coffee you are using. You DIFFERENT CULTURES! must know everything about the taste profile and the aromas of your coffee and then you must find MANY PEOPLE LOVE SWEET ingredients that can be combined with it! , OTHERS If you have citrus flavor and aromas in your coffee, OR SPICY AND THIS IS THE you must find ingredients that combine with this. That’s the best way for coffee lovers, they should get MAGIC IN OUR JOB! TO FIND a cocktail with their favorite coffee. THE BEST WAY TO MAKE A

Different countries, different cultures! Many people COCKTAIL FOR EVERYONE!” love sweet cocktails, others sour or spicy and this is the magic in our job! To find the best way to make a It is very exciting to be on the judges’ side because cocktail for everyone! you can understand how different it can be to think through the presentation time and throughout the Q. In the WCIGS, it is compulsory to make an Irish whole competition days. It is difficult for both sides Coffee… but in a different way. In every way I enjoyed the whole time as a judge, but I also miss the time being A. I can’t stop drinking Irish coffee...the buttery on stage as a competitor. mouthfeel and the different temperatures between the cream and the coffee with whiskey and is I really enjoyed the moments of my competition at awesome! When you try a good Irish coffee you are WCIGS and I would love to feel that feeling again! always waiting to evaluate again and again. Hopefully at another competition! But for now I like to work with my team, involving ourselves and The first thing to do [when learning about coffee sharing our knowledge of specialty coffee! cocktails] is to make an Irish coffee. The most common coffee cocktail of all. Once you can make Q. What would be your advice for the future a good Irish coffee then you can search for your own baristas competing in WCIGS? to discover the combinations of coffee and alcohol. A. The first and the most important thing is to love Q. How is your life as a champion? what you do. Then to stay focused on that and be SHANGHAI 2016 CIGS GREECE MICHALIS humble, work for your passion and everything else DIMITRAKOPOULOS A. Currently I am very happy to do seminars, will follow! trainings and presentations at The Underdog and also in different countries around the world. I ABOUT WCIGS feel very honored to be invited as a judge in other THE WORLD COFFEE IN GOOD SPIRITS national championships, this a new experience for CHAMPIONSHIP PROMOTES INNOVATIVE me and I enjoy it a lot. And of course I still work as BEVERAGES THAT SHOWCASE COFFEE AND a barista at The Underdog which is the best thing to SPIRITS IN A COMPETITION FORMAT. do for me! THIS COMPETITION HIGHLIGHTS THE BARISTA/ BARKEEPER’S SKILLS IN A SETTING WHERE Inspired by flavour, Davinci Gourmet’s All-New Syrup Range is the perfect addition to seasonal speciality beverage menus.

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COFFEE AND ALCOHOL GO PERFECTLY TOGETHER, alcohol-based drinks, and two identical cold coffee FROM THE TRADITIONAL IRISH COFFEE (WITH and alcohol-based drinks. The six competitors WHISKEY AND COFFEE), TO UNIQUE COCKTAIL with the highest preliminary round scores will COMBINATIONS. compete in the final round. The final round requires competitors to produce two Irish Coffees and two EVENT STRUCTURE coffee-and-alcohol-based drinks. The highest During the preliminary round, competitors produce scoring final round competitor will be named the four drinks—two identical hot/warm coffee and World Coffee in Good Spirits Champion.

2016 WORLD COFFEE IN GOOD SPIRITS CHAMPIONSHIP OFFICIAL RANKINGS FINAL ROUND: 1 Michalis Dimitrakopoulos The Underdog Greece 329 2 Martin Hudak The Savoy Hotel London Slovakia 319 3 Berg Wu Simple Kaffa Taiwan 294 4 Shae Macnamara Grinders Coffee Australia 272.5 5 Ying Hu Outman Coffee China 262.5 6 David Jameson Union Hand Roasted Coffee United Kingdom 221.5

FIRST ROUND: 1 Berg Wu Simple Kaffa Taiwan 453.5 2 Michalis Dimitrakopoulos The Underdog Greece 435.5 3 Martin Hudak The Savoy Hotel London Slovakia 425.5 4 Shae Macnamara Grinders Coffee Australia 414.5 5 David Jameson Union Hand Roasted Coffee United Kingdom 360 6 Yu Hing Outman Coffee China 359 7 Fumiaki Nozato Bar Ista Japan 355.5 8 Mikaël Portannier Café Lomi France 348 9 Davide Berti La Chichera Café - Nuova Ricambi Italy 345 10 Paul Ungureanu Paul Ungureanu Consulting Romania 323.5

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BY ALEX BERNSON, WCE STAFF 2016 WORLD CUP TASTERS CHAMPION, GABRIEL CÉSPEDES, COSTA RICA

Juan Gabriel Céspedes knows a few things about a great cupper. Gabriel has been able to learn defending a title. Not only has he been the Costa about and cup coffee at every stage of production Rican Cup Tasters Champion for four years and export, giving him a sharp tongue that came in running—he is also the first competitor to ever win handy against the stiff competition in Shanghai. a World Coffee Championship and then successfully defend their title the next year, with his win at Gabriel faced off against Dongho Lee of Korea, GABRIEL CÉSPEDES the 2016 World Cup Tasters Championships in Boris Ortner of Austria, and Mateusz Petlinski Shanghai after his first win at the 2015 Gothenburg of Germany in Shanghai’s final round. Mateusz Championships. He announced his intention to himself was a returning national champion: in 2015 defend his title in the 2015 WCE Year In Review, and in Gothenburg he finished 2nd to Gabriel, a single in this year’s issue we’re happy to congratulate him missed cup separating him from the win. As all on fulfilling his promise! competitive cuppers know, time is often the tie- breaker in this fast-paced competition – Mateusz Evaluating coffees through through cupping is one finished his finals evaluation in 4:32, compared to of the most rigorous disciplines that exists in coffee, Gabriel’s much longer 7:14. But Gabriel finished a with talented, calibrated cuppers employed across point a cup ahead of Mateusz—in fact, Gabriel took the world at every stage of the coffee cycle. Cupping the 2015 Gothenburg Championship crown by going is critical to quality, from selection and grading at on a streak and correctly identifying all eight cups in harvest, to importer evaluation and coordination, to the Quarter-Finals, Semi-Finals, and Finals. roast and blend development and quality control, all the way to the curation of menus and calibration The excitement to see if Gabriel could repeat his of baristas. This sometimes esoteric-seeming art perfect run at the 2016 Shanghai Championships can even be a valuable tool to present and utilize in was palpable, and when he turned in one of three consumer education.

In the industry, cupping is a complex process with a specific way to brew cups and many dimensions evaluated. On stage, the WCTC tests sensory skills by asking the cupper to focus on one thing: picking up minute differences between cups of filter coffee.

Winning the competition requires tightly calibrated sensory skills. Gabriel has been working in coffee since he was 19, and has cupped coffee in multiple capacities for multiple well-regarded companies in the sector.

Costa Rica has coffee in its blood, and did much to pioneer the movement towards micro-lot selection, and so it is unsurprising that this country known for producing great coffee has also produced such

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32 perfect eights in the first round, and the only eight in the Quarter-Finals, the pressure kept ratcheting up.

In the Semi-finals, Gabriel once again took over two minutes longer than Mateusz and the rest of the pack. After lifting a cup to reveal that he had missed his first cup ever in five rounds of World competition, some hesitation appeared, but his score was still strong enough to put Gabriel in first—a point ahead of the 2nd and 3rd place tie at six cups.

In the final round Gabriel and Dongho both stretched the time close to the 8 minute limit, with Gabriel choosing to finish just 9 seconds before Dongho, calculating that speed may in fact need to break a tie here. But once again, it all came down to a single cup: Dongho Lee identified five cups correctly, and Gabriel identified six, an explosive smile lighting up 2016 WORLD CUP TASTERS CHAMPIONSHIP FINALISTS as his triumphant title defense was revealed.

In interviews, Gabriel talks about the importance of managing your nerves—he says that though “ONCE AGAIN, IT ALL CAME the coffee pairings themselves get more similar and harder to identify in each round, it is really the DOWN TO A SINGLE CUP: increasing requirement for handling nerves and DONGHO LEE IDENTIFIED pressure that makes each round harder. Watching him on stage though, you would never know that he FIVE CUPS CORRECTLY, AND was feeling nerves at all—at the table, Gabriel is all GABRIEL IDENTIFIED SIX…” calm efficiency and concentration, working at his own pace and spending time with each triangulation.

Great care is put into creating pairings for triangulation challenging enough to stump even the world’s best cuppers. Micro-lots of the same variety or region, or even different roasts of the same coffee are placed next to each other in attempts to catch the cupper that is not taking long enough to evaluate each cup. Backstage, there is an army of 25 brewers, supplying endless standardized pots to fill up the many different combinations presented to each cupper.

Working with just a spoon, some water, and a spit cup to manage the potentially nerve-wracking amounts of , the World Cup Tasters Champion must be able to handle bouts of intense concentration amidst cheering fans, putting their palate’s familiarity and nuance to the test. For Gabriel, who has been working as cupper for his whole adult life, this looks second nature, even on the World stage.

In October , Gabriel won the Costa Rican Cup Tasters Championship again, so he will return to the World Cup Tasters Championship at the 2017 Budapest Championships in June. Can he complete the hat- trick and clinch a third World Championship title? And just how many perfect eights can he pull off?

We can’t wait to find out.

33 34 WORLD CUP TASTERS CHAMPIONSHIP

ABOUT WCTC the different coffees. Three cups are placed in a THE WORLD CUP TASTERS CHAMPIONSHIP triangle, with two cups being identical coffees and AWARDS THE PROFESSIONAL COFFEE CUPPER one cup being a different coffee. Using skills of WHO DEMONSTRATES SPEED, SKILL, AND smell, taste, attention and experience, the cupper ACCURACY IN DISTINGUISHING THE TASTE will identify the odd cup in the triangle as quickly DIFFERENCES IN SPECIALTY COFFEES. as they can. A total of eight triangles are placed in each round. The top eight competitors with the EVENT STRUCTURE most correct answers and the fastest time proceed Coffees of the world have many distinct taste to the next Semi-Finals round. Then the top four will characteristics and in this competition format the compete again in the Finals round to determine the objective is for the cupper to discriminate between next World Cup Tasters Champion .

2016 WORLD CUP TASTERS CHAMPIONSHIP OFFICIAL RESULTS FINAL ROUND: RANK NAME COUNTRY # CORRECT TIME 1 Juan Gabriel Céspedes Costa Rica 6 7:41 2 Dongho Lee South Korea 5 7:50 3 Mateusz Petlinski Germany 4 4:52 4 Boris Ortner Austria 3 4:27

SEMIFINAL ROUND: RANK NAME COUNTRY # CORRECT TIME 1 Juan Gabriel Céspedes Costa Rica 7 7:38 2 Boris Ortner Austria 6 5:15 3 Dongho Lee South Korea 6 6:44 4 Mateusz Petlinski Germany 5 4:53 5 Patricia Birungi Uganda 5 5:45 6 Viktoria Sharkova Russia 5 7:13 7 Søren Pehrson Denmark 4 7:46 8 Hector Gonzalez Guatemala 3 7:04

QUARTERFINAL ROUND: RANK NAME COUNTRY # CORRECT TIME 1 Juan Gabriel Céspedes Costa Rica 8 7:05 2 Hector Gonzalez Guatemala 7 6:58 3 Søren Pehrson Denmark 7 7:39 4 Dongho Lee South Korea 6 5:26 5 Boris Ortner Austria 6 5:48 6 Patricia Birungi Uganda 6 6:27 7 Viktoria Sharkova Russia 6 6:28 8 Mateusz Petlinski Germany 6 6:42 9 Taka Koyangagi 6 6:49 10 Marius Nica Romania 6 6:52 11 Chris Kwong Hong Kong 5 5:41 12 Sebastian Maurer France 5 6:12 13 Chen Runfa China 5 6:20 14 Donavan Mclagan South Africa 5 6:39 15 Csaba Balogh Hungary 4 7:04 16 Lorenzo Sordini Italy 2 6:02

FIRST ROUND: RANK NAME COUNTRY # CORRECT TIME 1 Taka Koyanagi New Zealand 8 6:11 2 Donovan Mclagan South Africa 8 7:25 3 Juan Gabriel Céspedes Costa Rica 8 7:43 4 Søren Pehrson Denmark 7 7:24 5 Sebastien Maurer France 6 5:42 6 Mateusz Petlinski Germany 6 6:06 7 Chris Kwong Hong Kong 6 6:11 8 Lorenzo Sordini Italy 6 6:42 9 Patricia Birungi Uganda 6 7:10 10 Hector Gonzalez Guatemala 5 5:26 11 Boris Ortner Austria 5 5:45 12 Chen Runfa China 5 7:14 13 Csaba Balogh Hungary 5 7:31 14 Viktoria Sharkova Russia 5 7:33 15 Dongho Lee South Korea 5 6:11 16 Marius Nica Romania 5 7:56

35

ALEXANDRU NICULAE WORLD COFFEE ROASTING CHAMPIONSHIP WORLD COFFEE ROASTING CHAMPIONSHIP

CEZERA CARTES, 2014 ROMANIAN BARISTA CHAMPION 2016 WORLD COFFEE ROASTING CHAMPION ALEXANDRU NICULAE IN SHANGHAI

Alexandru Niculae is a multi-talented coffee professional who is very familiar with the highest “I AM THE FIRST ROMANIAN level of coffee competitions. In 2014, he represented WHO MANAGED SUCH A Romania at the World Brewers Cup, finishing sixteenth. In 2015, he returned to the world PERFORMANCE! IT’S A stage, finishing 8th at the World Coffee Roasting UNIQUE FEELING, WHICH Championship. In 2016, he took first place at World Coffee Roasting Championship, Title-sponsored by I CANNOT DESCRIBE IN Proaster, in Shanghai, China. WORDS. BUT BEHIND THIS These performances are not Alexandru’s only SUCCESS IS A LOT OF WORK, experience with competitions. In 2015, he roasted the coffee that his girlfriend, Katy Szasz used to take TRAINING, CONTINUOUS 2nd place at the World Cezve/Ibrik Championships, IMPROVEMENT.” and that same year, his friend Paul Ungureanu used a coffee Alexandru had roasted to take 3rd place at how little I knew about coffee, about this beneficial the World Coffee In Good Spirits Championship. product, about the art of preparing it. At that time I decided to attend some courses. Alexandru has been roasting coffee for six years, primarily on a Probatino roaster. He learned to roast A trip to Miami totally changed my vision about by going through training with Elisabet Sereno, coffee. There, I used to go daily to a cafe where I was attending a seminar with Scott Rao, and roasting delighted by the taste of coffee. I became friends “many many many trials.” with the manager of the cafe, a former competitor at US barista championships. Back then I tasted I sat down with Alexandru to hear more about the several specialty coffees from different growing path to his 2016 win. areas and I was very impressed.

Q. Why did you choose coffee? When did you decide That was the moment when I knew that I have to that you want to work with coffee and compete? compete. I knew then that this is the field I want to work in. A. I was not a passionate coffee consumer until I had my own . Wishing to offer my customers quality coffee, I started doing research and I realized

37

“MY FIRST DREAM WAS FULFILLED—TO BECOME WORLD CHAMPION. NOW FOLLOWS THE SECOND: TO OPEN MY OWN CAFÉ AND ROASTERY.”

ALEXANDRU TRACKS HIS ROAST DEVELOPMENT IN SHANGHAI.

Q. Is winning a title the most important experience ALEXANDRU’S WINNING ROAST PROFILES of a barista’s life? Roast tracking information kindly provided by Cropster. BLEND A. Obviously, yes. I won the highest world title. I am the first Romanian who managed such a performance! It’s a unique feeling, which I cannot describe in words. But behind this success is a lot of work, training, continuous improvement.

Q. What advice do you have for any barista who competes and wants to become world champion?

A. What I have already said above: a lot of work, training, improvement. I would add passion and talent.

Q. How do you think this achievement will change your life?

I think it’s for the better! My first dream was fulfilled—to become world champion. Now follows the second: to open my own café and roastery.

Q. What would you like to tell the readers?

A. Love coffee. Only the highest quality ones, specialty, only freshly roasted, properly prepared by professionals.

SINGLE-ORIGIN

39 WORLD COFFEE ROASTING CHAMPIONSHIP

ABOUT WCRC The World Coffee Roasting Championship debuted in 2013. In this three-stage event, competitors are scored on their performance evaluating the quality of green coffee (coffee grading), developing a roasting profile that best accentuates the desirable characteristics of that coffee, and on the ultimate cup quality of coffees roasted.

The event tests the roasters’ skills with both Single-Origin and Blend profile development.

2016 WORLD COFFEE ROASTING CHAMPIONSHIP OFFICIAL RANKINGS

1 Alexandru Niculae Romania 493.5

2 Dmitrii Borodai Russia 492.5

3 Matthew Robley-Simeonsma United Kingdom 491.5

4 Joanna Alm Sweden 486

5 Rubens Gardelli Italy 485.5

6 Özgün Sarisoy 485.25

7 Salvador Benitez Mexico 479.25

8 Yuya Kawai Japan 476.75

9 Seong Jun South Korea 475.25

10 Alec Pfuhl Germany 474.92

11 Crazy Veiser China 471

12 Stanley Wu Taiwan 461.75 WCE STAFF WCE - World World Latte Art Place 3rd Yoshizumi– Championship: Minako 1st – Japan (15 Points) – 1st (14 points) 2nd – Taiwan (12 points) – Greece 3rd • LEARN MORE ABOUT JAPAN’S JAPAN’S LEARN MORE ABOUT THE SPECIALTY BODY, NATIONAL OF JAPAN, COFFEE ASSOCIATION WWW.SCAJ.ORG AT Spirits Championship. Greece once again placed in again placed once Spirits Championship. Greece Performing in the Best third taking three, the top World Coffee finishes at the place Nation, with 1st In Good Spirits Championship, and Cezve/Ibrik Championship. their sanctioned Japan, and to to Congratulations of Association National Body, the Specialty Coffee Japan! Nation Rankings Performing Final Best • • • The Best Performing Nation title goes to Japan, goes to Nation title Performing The Best finals which also had three edging out Taiwan, at the World place including 1st placements, at both place and third Championships, Barista In Good and World Brewers the World

2016 WORLD LATTE ART CHAMPION LATTE 2016 WORLD YOSHIZUMI. MINAKO SHIP 3RD PLACE, PHOTO BY TOSHIHIRO OIMATSU FROM TOKYO, JAPAN [CC BY 2.0] JAPAN FROM TOKYO, OIMATSU BY TOSHIHIRO PHOTO 2016 WORLD BARISTA CHAMPIONSHIP BARISTA 2016 WORLD PHOTO IWASE. YOSHIKAZU 2ND PLACE, OLSON BY JAKE World World Barista Championship: Iwase – 2nd Place Yoshikazu World World Brewers Place 1st Cup: Tetsu Kasuya – • • PLEASED TO PRESENT THE PLEASED TO OF NATION PERFORMING BEST 2016: JAPAN! participation and exceptional Demonstrating of 15 points, Japan with a total performance World separate with three claimed the title Championship finals placements: rankings to determine the year’s best performing performing best year’s the determine to rankings the licensed going to nation, with the award points in the most national body that accumulates Championships. the World points awarded are national bodies All licensed (six points) place first from scale on a descending that finalist every (one point) for sixth place through Championships. World in one of the 2016 places a single one, with only was a close race This year’s the winner: point separating ISWORLD COFFEE EVENTS Each year, WCE reviews all the competition all the competition reviews WCE Each year, - BEST PERFORMING HICKS. NATION: JAPAN BREWERS CUP CHAMPI 2016 WORLD BY DENNIS PHOTO ON TETSU KASUYA. ALL-STARS SHANGHAI ALL-STARS AGNIESZKA ROJEWSKA CAME TO SEE AND TALK TO US TO AND TALK SEE TO CAME BACK HOME MY —ON MY WAY HURTING CHEEKS WERE STILL SMILING SO MUCH” FROM “IT WAS A TIME WITH “IT WAS PEOPLE,AMAZING THOSE THAT ESPECIALLY LEMUEL BUTLER LEMUEL BUTLER ALL-STARS GUANGZHOU ALL-STARS 16 separate events, sharing the highest levels of levels the highest sharing events, 16 separate and shows at trade fun events in accessible, coffee competitions. some of the world’s event, At each All-Stars including in activities featured are baristas best pop quizzes, on-demand drink challenges, mystery while and more, meet-and-greets, performances, twists. and unique local hosts special guest social media of our favorite this selection Enjoy with along events, our 2016 All-Stars shots from some of our baristas! from quotes “I WILL TAKE THIS EXPERIENCE AND “I WILL TAKE OF GUANGZHOU WITH ME THE BARISTAS I GO.” WHEREVER bring in 2013 to created were events The All-Stars in highly placed who have makers coffee talented the around audiences Championships to World at has made stops then, All-Stars Since globe. ALL-STARS A GLOBE-TROTTING YEAR Thanks to the SCAE and the barista community for our shared success in 2016!

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43

anzeige_Woc_YearReview_210x297_02.indd 1 13.10.16 11:32 “MY FAVORITE EVENT WAS TEACHING AN AUDIENCE MEMBER HOW TO POUR LATTE ART IN 15 MINUTES. IT’S A LOT TO TEACH IN SUCH A SHORT AMOUNT OF TIME!” SARAH ANDERSON ALL-STARS VIETNAM

“I HAD ONE OF THE BEST ALLSTARS EXPERIENCE IN VIETNAM! SUCH AN IMPRESSIVE COFFEE CULTURE AND PASSIONATE AUDIENCE, COMBINED WITH FANTASTIC PERFORMANCE AND TEAM WORK ON THE ALLSTAR STAGE.” CALEB CHA ALL-STARS VIETNAM

DUBLIN 2016 RE:CO SYMPOSIUM

Re:co Dublin kick-started my career. After I finished my university degree focused on Latin American economics, I was considering how to best apply my education. I had been hiking for three weeks, with lots of time to think, when I realized that I needed to become completely engaged in coffee again. I had first heard of Re:co while discussing value chains with Peter Giuliano, and I knew I absolutely needed to try to attend. I applied for the Re:co fellowship by filming my video right where it hit me: in hiking gear in the middle of a field on the Camino de Santiago in Spain. A week later I was honoured with the fellowship, and before I knew it I was in Dublin, about to be given the chance to participate and ask questions about coffee like never before.

When I stepped into the RDS Concert Hall, I was both excited and nervous to see the big stage and tables full of chairs. I had not known what to expect. I passed into the break-out room where coffee from different origins had been chosen to represent flavor characteristics on the new SCAA Flavor wheel and was being served both as espresso and . There were also sensory experiences with milk, beer, and items for smelling for guests to explore and challenge. Standing there with my first cup, I watched as guests arrived. The individuals that filed in were from different regions, cultures, and work and life experiences. I began to feel something exciting was going to happen. My anticipation rose when we got called in to the concert hall for the first session. During that the TALOR BROWNE OF TALOR & JØRGEN GIVING A first session on business, the “elephant in the TALK ON GENDER, INCLUSIVITY, AND COFFEE. room”, I realized that this environment was ideal PHOTO BY DENNIS HICKS. for asking questions, proposing new opinions, and sharing ideas. Each talk was presented with poise and passion. With our diverse backgrounds, Coffee Associations of Europe and America. Each topics were examined in a variety of ways without session featured two to five experts in their field. - being rejected. Being relatively new to specialty Their expertise ranged from handling challenges, coffee, I instantly felt accepted and appreciated in to developing solutions, to pointing out what the BY GABRIELLA this environment. Thanks to the Barista Guild of industry needs to work on. Examples of challenges WRIGHT Europe volunteers at the coffee bar, each guest included: addressing the labour crisis at the farm RAW MATERIAL of Re:co was well caffeinated and ready to further level, (which made me want to find out why right COFFEE discuss all the topics presented. I often thought to away), to developing the new flavour wheel, (a myself over the course of the two days “when and powerful new tool), to challenging why people where else would I have the opportunity to engage of different gender are not paid equally (I was with and learn from all these coffee professionals shocked by the data presented on this!). in one place?” The Re:co discussions may have started on stage, This year’s event was divided into seven sessions but they really took off in the audience after each with twenty-three speakers. It covered business, lecture. These discussions have continued long gender, research, communications, labour, after we all left Dublin. Together, nearly two technology, and the unification of the Specialty hundred guests (twenty of us being fellowship recipients) increased our understanding about the coffee industry and discussed how to further develop that knowledge. Both new and old possibilities and challenges were discussed. I had many conversations about why there aren’t as many women competing in Brewers and Barista competitions. Even now, months after the event, I am still involved in conversations regarding gender still in Dublin. We sat for hours drinking coffee. I “THE RE:CO DISCUSSIONS had three more interviews over Skype and exactly MAY HAVE STARTED ON one month after Re:co, I moved to Australia to start my new life as an employee with Raw Material. STAGE, BUT THEY REALLY Re:co followed by the World of Coffee was the best TOOK OFF IN THE AUDIENCE job fair that any coffee professional could ask for.

AFTER EACH LECTURE.” Re:co changed my life. It is truly a unique event that really dives into big issues and provides a space for “RE:CO DISCUSSES SPECIALTY COFFEE’S FUTURE, GETTING INVOLVED, AND MAKING A DIFFERENCE. IT IS WHERE WE CAN LEARN AND ENGAGE WITH THE INDUSTRY AND WITH EACH OTHER.”

them to be discussed in person. It was such a great experience and I feel incredibly fortunate to have met the people I did. For anyone passionate and curious about coffee, I encourage them to consider attending the event. It is where the current and future leaders of the specialty community can come together and have the chance to ask questions and share experiences and findings. BLUE BOTTLE’S BRYAN MEEHAN issues. I am looking forward to seeing how women GAVE A Q&A WITH RE:CO DUBLIN place in upcoming competitions. Re:co discusses specialty coffee’s future, getting HOST JAMES HOFFMAN. involved, and making a difference. It is where we PHOTO BY DENNIS HICKS. Re:co was a great opportunity to create new can learn and engage with the industry and with networks and connections. I have been fortunate each other. It’s a place where having a different to stay in contact and I’ve even visited with many of perspective is encouraged; where new connections the speakers, attendees, and fellows from Dublin. and opportunities are discovered and lives are Fellows were told that we are the future leaders changed, all over a great cup of coffee. of coffee. If that deems true, we will lead with this shared experience and a history of being friends on Facebook and liking each other’s posts, photos, and blogs. Many of the fellows are already leaders, such as Mikaela Wallgren and Katie Carguilo. Mikaela took 2nd in the World Brewers Cup and Katie is overseeing things at Counter Culture as their West Coast Quality Analyst.

When I said that Re:co kick-started my career, I mean it quite literally. I was looking for work at the time, and after Day One, I had a list of companies and people to talk to. Some truly gracious individuals at the event introduced me to colleagues, and gave me suggestions of other people to talk to, including the fine people at Raw Material, who I now work for. When I met my now boss, we bonded immediately: he told me a corny joke, I told him I wanted a job, and we exchanged information for an interview. My first interview was a few days after World of Coffee and we were both

RE:CO DUBLIN FEATURED A POPULAR NEW DEBATE FORMAT, ON THE QUESTION OF WHETHER GREAT COFFEE CAN SCALE. PHOTO BY DENNIS HICKS. .: +55 (16) 3171.1249 el T [email protected] www.ocoffee.com.br O'Coffee is among the most prominent coffee producers in Brazil. One of the first companies of coffee specialty Alta Mogiana region to produce with direct exports to more than 15 countries, it is coffee of range wide a offering for worldwide known profiles. in city a Pedregulho, in farms has its six O’Coffee the interior of the State of São Paulo, where coffee production is extremely favored due to altitude, climate and temperature. It is famous for having of production one of the finest terroirs for the specialty coffees. The combination of coffee varieties and processing methods results on 14 different coffees with the under produced responsibly profiles, diverse main sustainability codes. finally said yes.” So, I’m super thankful for WCE’s WCE’s for yes.” So, I’m super thankful said finally get over helping me to and Juliet Hahn for effort speaking. love to and learn syndrome my imposter like? Q. What was Tokyo of beautiful and thoughtful, and respectful It’s across comes really That and everyone. everything in the with people engaging on stage when you’re coming are when people and afterwards crowd, be so heartwarming to It feels up with questions. of community. that kind around about Shanghai & Shenzhen?Q. How the people, culture, A. I’m so glad I went—the around have people the ambition and intelligence things is mind-blowing… improving and our hosts, of time with Jascaffe, spent a lot We that the coffee unfortunate It’s I’m a big fan. now because about Jascaffe, more doesn’t know world and and varied so impressive doing is what they’re coffee. to loyal Blue Bottle] forwards me an email, and it’s from from me an email, and it’s forwards Blue Bottle] want Amy Ball, saying “We staff-member] [WCE and on branding a talk give to want you We you! they time it was clear the first and for marketing!” I excited I was so me specifically. asking for were pinch myself. had to Kyonghee staff-member] [WCE At a in Tokyo, it! Juliet make finally could Shin said, “So glad you Coffee] friend at Blue Bottle Hahn [Lead Roaster/ you glad we’re and fit great a be would you said KLAUS THOMSEN ANSWERING AN AUDIENCE QUESTION AT KLAUS THOMSEN ANSWERING AN AUDIENCE QUESTION AT RE:VERB TOKYO. DANIELLE HARRIS PRESENTING AT RE:VERB SHANGHAI. PRESENTING AT HARRIS DANIELLE at a Re:verb in Korea and a Re:co in New Zealand. in New and a Re:co in Korea at a Re:verb career, a freelance pursue to Blue Bottle I left After at Michael Phillips [friend and Head of Training A. As a woman getting higher up in her career, I higher up in her career, getting A. As a woman and syndrome” that “imposter sometimes feel I wasn’t at Re:Verb I that might be the reason and I got this at Blue Bottle I was working sooner. come asking to Events Coffee World email from another it on to and I forwarded speak at an event for be looking would department, thinking they who had world someone bigger in the coffee speaking. This is all good though, experience at Blue working speakers great are there because talks of them did impressive and so a couple Bottle Q. How did you get connected with Re:verb? get connected did you Q. How approach branding. I wanted to empower people people empower to I wanted branding. approach something completely do something different, to strategic and successful a in and them, to authentic way. about thinking about values, includes The strategy their market going to are they about how voice, are they and about the rituals/products product, one to related that should all feel develop going to easily more can is done they this work After another. is that communicates what the aesthetic discover develop to time best the that’s and things these guide. packaging, and style logo, your Shanghai & Shenzhen, China for a series hosted a series hosted Shanghai & Shenzhen, China for designer, Harris, a freelance Danielle by Jascaffe. who has strategist and brand director, creative and Blue Bottle like companies with coffee worked is joined us in both Japan and China. Here Tonx, words: own Danielle’s in Re:verb, of view inside the talk? Q. What was the subject of your shop owners, new towards was geared A. My talk open their to looking who are and baristas roasters, I wanted brands. their own and create stores own to the right mindset and knowledge them give to Re:verb is now in its third year of bringing dynamic year in its third is now Re:verb original plus dynamic in coffee and doers thinkers This year, markets. coffee exciting media to the Specialty Japan for Tokyo, headed to Re:verb and to annual show, of Japan’s Association Coffee RE:VERB THE INSIDE VIEW ALEX BERNSON, STAFF WCE WITH DANIELLE HARRIS - The crowd in China was less shy about asking questions. We were going way over time and people were in their seats, like “we would be here all night if we could.” I felt really connected to this crowd and feel like I left with life-long friends.

Q. What were some of the most interesting authentic, different experience. Give them a reason questions you got from the Re:verb crowds? to come to you.

A. One was “what do you think success is? When do Q. Who do you think a Re:verb event is good for? you think a brand is successful?” Who should go?

To me, it’s when I walk into a business and before A. At a broad level, new coffee business people. I even register what they’re selling or what’s going They should definitely go, especially because of on, I start to feel things, and feel good, and then what you get from the Q&A panels, people who as I want to dive deeper into the brand, it’s not have worked in specialty coffee for 10 to 15 years, confusing, it feels curated and considered, and by so we really know the pains, what’s working, what’s the time I leave I’ve had such a good experience I out there, what’s competitive. You get this huge commit that to memory. market analysis and strategy download of what’s been happening in coffee and what is coming up. In China, someone asked us “I live in a really small town, how do I build interest in specialty coffee?” I think the biggest reason to go is because that feeling of community and friendship you get We’re all diving in, and then at some point, Isabela from going to a coffee shop often, you go to these Raposeiras says “can I ask you, how many people conferences and feel that same way. You are now live in your small town?” a part of this international coffee community. You have contact with all of us, you have contact with all He says, “three million people.” these other engaged people in the room. We need to create this community where there is dialog, So there’s a bit of a scale difference in China, but where we’re all taking about what’s happening in the answer to the question wound up being that different markets and how can we help each other. it all still applies the same way. Give someone an

O'Coffee is among the most prominent coffee producers in Brazil. One of the first companies of Alta Mogiana region to produce specialty coffee with direct exports to more than 15 countries, it is known worldwide for offering a wide range of coffee profiles.

O’Coffee has its six farms in Pedregulho, a city in the interior of the State of São Paulo, where coffee production is extremely favored due to altitude, climate and temperature. It is famous for having www.ocoffee.com.br one of the finest terroirs for the production of Tel.: +55 (16) 3171.1249 specialty coffees. [email protected]

The combination of coffee varieties and processing methods results on 14 different coffees with diverse profiles, responsibly produced under the main sustainability codes. THE HEART OF WCE VOLUNTEERS

organization of events in St. Petersburg.

Q. Why do you volunteer? A. Volunteering offers so many positives; meeting with all the competitors from around the world, watching teams and coaches training backstage (somehow I managed to see the full run-throughs), as well as the inspiration to develop a coffee culture in Russia. The biggest plus is trying and tasting coffee – drinking some of the best micro-lots in the world can’t be described in words.

Q. What’s the biggest challenge when it comes to volunteering? IRINA SHARIPOVA When I first volunteered in Rimini in 2014 my WBRC ASSISTANT STAGE MANAGER English wasn’t as good as it is now, and I was such a shy person too. Volunteering pushed me out of Q. What is your day job? How has it prepared you my comfort zone, to be more talkative and socially for volunteering? active, which is nice! A. I work as a barista trainer and quality controller in North West Coffee Company in St. Petersburg, Q. If you could give a potential volunteer some Russia. Dublin is my third volunteering experience advice, what would it be? at World of Coffee. This time I decided to go further, I would recommend to anyone that is engaged and so I applied to be Assistant Stage Manager at in coffee to try to help out at such a huge event. It the World Brewers Cup. I also organize some of expands your horizons, your knowledge, and your the championships and coffee events at home, and personal development. so volunteering helps me to improve the level of

Q. Why do you volunteer? I volunteer because having a role in the organisation of these events connects you into the wider industry community in a completely different way than as an attendee. Your role puts you with people you might otherwise have no contact with and gives you an opportunity to see the industry from a unique perspective.

Q. What’s your favourite volunteering memory?

A. My favourite volunteering memory is from WOC 2016. I put a call on the volunteers Facebook group for someone to take a box of to the volunteers WAY over at the other of the exhibition centre, and Arek showed up on a skatebord to do it!

Q. If you could give a potential volunteer some TRISH FERGUSON advice, what would it be? VOLUNTEER COORDINATOR A. Think about what you can offer as a volunteer, Q. What is your day job? How has it prepared you and be clear about that on your application. You will for volunteering? be more relaxed and enjoy the experience more if I manage a cafe. Coordinating volunteers is just you are confident in your abilities, especially if it is managing really, sorting things out, keeping track, your first time. And people rely on you to be able to problem solving...paperwork. Same except scaled do what you say you can. up.

50 Roukiat Delrue National Bodies Manager City,Guatemala Guatemala Shelby Paul Event Re:co Manager USA Camarillo, Kyonghee Shin Kyonghee Competitions Administrator USA San Francisco, Irene Beretta Irene Coordinator Events London, UK Matt Slater International Symposium Re:co Director Leeds, UK ADVISORY BOARD ADVISORY Directors (Treasurer) Pearson Drewry David Veal Ric Rhinehart Giuliano Peter Advisory Members Boni (Chair) Marcus (2015 Chair) Yung Mike (2014 Chair) James Shepherd Bart Deprez Carl Sara Dan Streetman Morrissey Stephen Kato Yoshihito Veronica Chou Veronica Associate Sales Taiwan Taipei, Manchester, UK Manchester, Director of Director Business Development USA Riverside, James Draper Services Event Coordinator Laura Lee Laura Events Creative Creative Events Director Los Angeles, USA Amy Ball Dublin, Ireland Dennehy Irene Financial Manager Dublin, Ireland MEET THE Connor Clarke Communications Coordinator 2016 was a huge year for WCE that couldn’t have happened without our happened without have that couldn’t WCE for 2016 was a huge year amazing staff! STAFF Alex Bernson Alex & Marketing Communications Manager City, USA York New Cindy Ludviksen Managing Director Durham, USA WCE! Nathan Slabaugh Media Specialist Spokane, USA RELIVE THE BEST OF 2016

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