I started coffee 10 years ago as a barista, progressed through to roasting for a few years, and for last 4 years have worked as a green bean buyer and founder of Ona Coffee and Project Origin.
To compete in the WBC, Seattle is a bonus because I have never been there before.
Good friend Jeff from Zoka Coffee
Lots of them
Australian Barista Championships (2013 3rd place, 2014 4th place), ACT Barista Championships (5 times 1st place)
Hidenori Izaki, because he is one of the most humble, honest and driven people I have ever met.Producers in particular Don Fabio because he is so innovative and passionate about his work.
Bolivia, amazing coffee never been there. Bring it on.
Sudan Rume from Finca Las Nubes, Colombia. Washed carbonic maceration process. Also natural process
Vibe and atomsphere, humble and friendly service in the cafe.
Mailing Room and 7 Seeds in Melbourne. Intelligentsia (LA)
Barista to do apprenticeship like a chef (better education, inspiration and recognition to improve), and in turn we get better recognition as an industry.
coffee…and my family
To grow Ona Coffee and Project Origin but more importantly improve its quality and be proud of what we do.Work with producers to improve the quality of coffee even further.
To be humble and open minded, love what they do and communicate this with the consumer.
La Cabra, F-Høj
I’m honoured to be representing Austria for the second year at the WBC. I’ve been involved in the coffee industry for 3 years, I’m continually learning and eager to challenge myself through competition. I have been working with La Cabra Coffee Roasters in Aarhus, Denmark for the past year. As well as enjoy the day to day work behind the bar I was fortunate to take my first trip to an origin. I visited Colombia in November last year, this trip was very inspiring and helped further my knowledge and appreciation for coffee farming.
I’ve heard the city of Seattle is surrounded by some beautiful nature, however most of all I can’t wait to meet some of my fellow competitors and passionate coffee people. Apparently the garage music scene is also pretty big so maybe I’ll get the chance to see Pearl Jam play while I’m in town.
I would love the opportunity to meet USBC of 2014 Laila Ghambari of Cherry Street Coffee House. I found her working last year very inspiring and it would be great to also visit there coffee shop.
As it’s my first time in Seattle I’m not too familiar with the local coffee scene. So any suggestions would be great!
Austrian Barista Champsionships 2014 Austrian Barista Champsionships 2015
I recently visited Colombia therefore I would like the opportunity to visit Africa specifically Kenya in the near future.
Two coffees from Cafe Granja La Esperanza. The Signature drink and Espresso courses I will be using a Gesha from Cerro Azul and for my cappuccinos Red Honey bourbon from Las Magaritas
Not sure if it’s really a new trend, however ‘Transparency’ is still a commonly used word and evolving still from the perceptive of sharing more knowledge between baristas within the industry and with our customers.
It’s hard to say as there are really so many. However right now I would love to visit Asia and do a coffee tour in a city like Tokyo and also visit Hong Kong. There seems to be a lot going and growth in the Asia specialty coffee industry which excites me.
More female baristas competing! and also a female World Barista Champion hopefully very soon
I would like to see more being done motivate and inspire female baristas to compete to share their ideas and skills.
I enjoy traveling, cycling and sending time with family and friends.
It’s hard to say. I believe a lot will happen in the coming years and there are many possibilities where I might end up. At this stage I guess I see myself working with coffee, teaching other people about coffee, consulting and training, but also as a WCE Judge.
Most of all make customers happy, provide good service and prepare the coffee the best way possible. Furthermore to provide knowledge and insight about coffee to customers when possible. It’s also our responsibility to ensure that farmers in coffee growing regions are being rewarded for there hard work and enjoy a good quality of life.
Jesica Avalos Contreras
OR Coffee Roasters
My name is Jesica, I’m a mexican living in Belgium for almost 8 years now. As a barista I am 100% made in Belgium. I learned everything about coffee here and I am very proud to represent Belgium at the WBC. Belgium is my second home. I’ve being always interested in coffee but it is only a few years ago that I discover this passion of mine called specialty coffee. My favorite drink is espresso. I just love this powerful full of flavor drink and the whole process behind it.
I’m excited to visit Seattle for a lot of reasons but first of all bcs of the coffee and the championship. I actually lived in Vancouver when I was 17 and never had the opportunity to visit Seattle. Something that I would regret for many years. I would have never thought that 13 years after I would have the opportunity to visit it. I studied marketing and before becoming a barista I was busy learning all the languages that you have to learn in Belgium (Dutch, French, German!). After that I start working at a marketing research company. It was a four hour drive from Ghent (where I live) so I decided to quit this job and look for a job in Ghent that’s when coffee came across. Three years ago I started working at the roastery at OR Coffee Roasters. I did the coffee-deliveries and learn to cup and about roasting and the process from the plantation to the cup. I got the opportunity to go to Rwanda to visit the plantations. Then I moved to work at the espresso bar in Ghent and after a year I became the manager of the bar. I love my job and my customers. And it’s only four minutes walking from my place :)
To be honest I don’t know.
No idea….there are so many!
Belgium barista championship 2013 (dq due to overtime) Belgium barista championship 2014 (4th place) Belgium barista championship 2015 (1st place)
Katrien Pauwels my coach. Because of her endless ambition into bringing specialty coffee to everyone. Because she sees potential where nobody can see it. Because of her infinite passion about coffee. Because of her integrity as a person and colleague. Because she is one of the pioneers of specialty coffee in Belgium.
I would like to visit Rwanda again because there is such a huge potential in these coffees. And a lot to discover.
—– I have two plantations in my mind but I can’t give a lot of information until I decided which is going to be the best choice for Seattle.
The attention into coffee and what/who is behind a perfect cup.
- The coffee collective – Drop coffee
To become number one. To keep on making people happy with coffee.
To make people happy. It’s not just about coffee. Is about how you treat your customers. The excellence of your work above all.
I work as a barista for six years. I love organic foods and coffee.
Taste all the coffees and visit all the coffee shops.
I did not plan where I am going
Barista Brasil National – 2013 – second place Coffee in Good Spirit Brasil – 2013 – first place
Matt Perger – he always shows up with something new
Kenya or Eyhiopia – are the best coffees that I ever tasted
I am using a blend with 90 % Yellow Bourbon from O´Coffee – Alta Mogiana – Brazil and 10 % Ethiopia Coffee.
All the coffee shops in Melbourne – seven seeds, five senses etc..
More informations about varietals flavors and more sensory studys abou coffee.
I like sports
I would like to have my own coffee shop
Teach and study every day
I have been a barista for 10 years. This is my second time at WBC and my sixth year competing. In Canada, I have won the Prairie Regional Barista Championship for the past six years and I placed second in Canada before I won my first national competition in 2013. I am very excited that the WBC is in Seattle this year because my wife is able to join me (coffee trips always make the most romantic vacations, right?). I recently started a new company, Monogram Coffee with two longtime friends, Jeremy Ho and Justin Eyford. They have both been incredibly supportive while I have practiced and competed.
@putankhamun and @monogramco
@benjaminput and @monogramco
Seattle is such a great coffee city and the west coast is full of great baristas. I am excited to see all those people turnout and cheer. I am also excited that this year’s WBC is so close to Canada. I hope that Canadian baristas will come out and be inspired to compete in the future.
Howard Shultz. I would love to talk to him about Starbucks’ new cafe, his vision for the company, and his vision and philosophy for staff retention and development.
Slate. I went last year and had an incredible experience. Also, I have never been to Vivace, so that is a must.
I have competed the last 6 years. I am the 2009-2014 Prairie Regional Champion; I placed 2nd in Canada 2010, 2011, and 2012; I won the 2013 Canadian Championship and went on to place 11th at the WBC in Rimini.
Josh Hockin from Transcend coffee. In addition to being the 2011 Canadian Barista Champion, Josh is a roaster, barista, trainer, and green buyer. His knowledge and passion in all these fields are inspiring.
Ethiopia. Most of my favorite coffees have come from Ethiopia and I would love to taste those coffees fresh at origin when they are even more vibrant and exciting and compare the different regional nuances!
I am really excited to see the continuing development of manual brewing and home equipment. In the past few years, companies have designed new french presses, new scales, better price point home espresso machines, and a host of other products. Fresh ideas for classic items will encourage and improve home brewing and make cafe owners reevaluate their methodology.
Boxcar Social in Toronto. They have a really creative menu that includes different tasting flights and pairings with spirits; the staff and the owners are very passionate; and the cafe and the patio are gorgeous.
I would like to see more technology used from seed to cup. Imagine if every cafe had and used a refractometer, every roasterie had a color analyzer, and every farm had a Brix and a pH meter. Not only would this improve the overall coffee quality at the individual cafe, roasterie and farm, but it would provide a common language for coffee professionals around the world to share ideas.
I play electric and upright bass. I enjoy reading books and riding my bike.
In the next 10 years I would like to open a couple of cafes and a small, quality focused roasterie.
Baristas are stewards of coffee. The efforts of the picker, farmer, importer, green buyer, roaster, and countless others in the seed-to-cup chain are entrusted to us. It is our responsibility to serve and present coffee in a way that is empathetic to each individual customer and that properly showcases the work of everyone that impacted the coffee–whether that is telling the coffee’s story or simply brewing the coffee to the best of our abilities.
Yinzhe Jeremy Zhang
My name is Jeremy Zhang, the barista champion of China 2015. I have learnt my coffee skills in Melbourne.
it’s my first time to compete for the WBC. And Seattle is no doubt one of the best place to visit for specialty coffee.
everyone whoever love coffee!
Diego Fernando Campos Guzman
I am diego campos, I am 24 years old. I have being working as a barista since 2008 at Amor Perfecto cafe and I really love being in the coffee industry because I have the opportunity to know about the big process that a farmer has to do to get a beautiful cup of coffee.
because it is my first time in the w b c , my first time in the us and also because i want to see the coffee culture in that city.
national championship in 2009 second place national championship in 2010 fourth place national championship in 2011 seventh place national championship in 2012 third place national championship in 2014 first place
TIM WENDELBOE because he is a very friendly man , excellent barista who shares information with the rest of the baristas and also because i admire all the things that he has done with colombian coffee.
africa because of the culture and they have many and nice varieties of coffee , also because coffee from there has a wonderful flavor
everyone is changing their mind about coffee and they have more respect for the coffee and barista profession
i think that i have a career about coffee and don’t see myself doing nothing else apart of coffee. obviously learning more about coffee and its culture
i think that i have a career about coffee and don’t see myself doing nothing else apart of coffee. obviously learning more about coffee and its culture
personally my goal in the future is learning more about everything about farming , and then have my own coffee shop to serve to the customer fresh and excellent coffee.
I think that the most important thing when you are a professional barista is understand the whole process of the coffee from the tree to the cup, understand what the customer are looking for and the last thing and the most important is understand how hard is to produce a excelente for a farmer.
I am 21 years, I’m graduated in business management in Tecnologico de Costa Rica, also I am an independent barista and roaster and also I have studied molecular mixology.I am a person who is always researching about innovation in the coffee culture as a barista, roaster and with the coffee producer to look and develop new coffee processes. And of course, I like to connect people with the origin, because is a mutual learning.
I am a business manager, an entrepreneur and a passionate person in coffee. I am very excited to represent my beautiful country with its unique coffee, and to show how science and technology could improve on all the characteristics (flavors and aromas) of the coffee.
It is my first time in Seattle, so I do not anyone.
1. Costa Rica National Barista Championship 2013 – 2nd Place 2. Reto Barista 2013 – Champion 3. Costa Rica National Barista Championship 2014 – 2nd Place 4. Global Barista Championship Competition 2014 in China – 2nd Place 5. Costa Rica National Barista Championship 2015 – Champion
Name: Auxiliadora Bonilla – Barista Champion of Costa Rica in 2013 & 2014. I admire Auxiliadora because she inspired me that with effort, constancy and passion, we could obtain many achievements. In the national competitions in Costa Rica during 2013 and 2014, she was very busy, because she is an entrepreneur with her coffee shop and also a mother. But it was not an obstacle to compete and to be champion of Costa Rica.
I would like to visit Ethiopia, to learn more about coffee in one of the most relevant origin countries around the world.
Coffee of Costa Rica.
Coffee is very complex, we could find different flavors and aromas depending of the coffee, brew method and the barista who prepare it. Thats why the coffee brew bars with chemex, siphon, V60 and also the cold coffee brews excites me so much, because it shows the complexity of coffee.
More micro mills in the origin countries, new coffee processes and also innovative ways to develop roast coffee profiles to enhance the characteristics of the coffee.
I like to cook, listening to indie rock music, also I like to hang out with my friends to the beach or some place like that.
First, I want to be the world barista champion!, besides of become a Q grader, visit countries to learn more about the coffee culture around the world. Also I would like to begin with my entrepreneur project in Costa Rica, that is a coffee roaster and a coffee shop with my own brand. Then I would like to realize a master degree in coffee and in business management.
Guarantee and serve a unique coffee for the customer with passion and knowledge in what he does. Promote the good relationship with the coffee producers because they are the people who give life to this culture. And for last, the barista always is looking for perfection in the product and service.
EMA Espresso Bar
Head Barista in Prague EMA Espresso Bar, Czech Champion of 2012,2015, lover of good food with good wine, leisure pianist:)
I love to learn things. I was studing to became a teacher, but it turned that I am the one who is to be teached. Everyday in cafe learns me something. Something about coffee, about people.
There are so many interesting people in coffee. There are winners and there are those who did not win, but that do not make him smaller and less interesting:) I am looking forward to meet all of them:)
I hope there would be a lot of cafes in Seattle:)
2015 Czech Barista Champ: 1st place 2014 Czech Barista Champ: 2nd place 2013 Czech Barista Champ: 4th place 2012 Czech Barista Champ: 1st place 2012 World Barista Champ: 34th place
Davies Family from Jílové u Prahy
because they are very openminded and give me always help.
Panama, because of the mountains.
Music, food, wine.
Søren Stiller Markussen
In 2003, my path changed working as a Human Resource consultant, starting on a new carrier. For 15 years I worked as a pasty chef and a confectioner and for 8 years I worked at Technical college as a lecture within the baking industry. I like to create things with my hands – building quality and craftmanship into my work. When I started my own company in 2012, these were the pivot points beyond my philosophy I wanted to create and share with my costumers and one of the reasons why the Roastry, coffeeshop and my Academy is bound together and called GreatCoffee. I like to compete because this sharpen my own perception of coffee and giving me inspiration personally and professional to learn something new.
There are so many nice coffee places to visit.
Stumptown for sure….
2014, Danish Barista Champion. 2011, Danish Latte Art Champion. 2010, Danish Barista Champion, Top Finalist 5th place World Barista Champion, London 2008, Danish Barista Champion, Top Finalist 6th place World Barista Champion, Copenhagen 2008, Goldwinner of European Coffee Team Challenge, 2008, Winner of World Best Coffee Nation, 2007, Top Finalist 2nd place World LatteArt Championship, Antwerp
James Hoffman without any dobt. He changed the perception of coffee for me. His approach and his sharing of knowledge
I Still havent visited Yemen – which one day I hope to visit.
Not completely decided yet. I still have new harvest waiting for me which I hope to land in my roastery the next few days from El Salvador.
That more baristas taking a sincere interest in roasting their own Coffee to fully understands the attributes of the coffee
Blue Bottle, Stumptown, Heart coffee, Intelligensia, axcil coffeeroasters
I like to see the baristas keeping track of the old fashioned craftmanship. Not depending their knowledges too much on scales and measurements. That the barista is gaining more awareness about the secrets of the terrior. Bridging new relationships with new processing methods enhancing the difference flavours and secrets of coffee.
Ju-jitsu and Swimming.
In each of the country I purchase coffee from to my Company GreatCoffee – to have a personal relationship building quality into the chain of coffee from farm to Cup. To Swim 2km in the ocean. Grading into 3rd Dan of Ju-jitsu
Quality and craftsmanship goes hand in hand.
Since I got involved in the coffee industry, my life has changed for good. I never thought this branch would lead me to my greatest goals, this product has been really generous with me and the fact it’s taking me to this championship, is such a honor to me. I love working in the coffee world, I still have a lot to give and I know it has a lot more to give in return.
Representing an entire country is a big responsibility and it’s the first time I’m assigned this kind of task. I feel really excited about it because I’ve promised myself I’ll do my best and leave Ecuador’s name on top, where it belongs.
I already met her, Laila Ghambari. My deepest respect for her and the job she’s been doing for the coffee industry so far.
Cherry Street Coffee and Stumptown Coffee Roasters
Ecuador National Barista Championship 2014, first place.
Juan Mario Carvajal, a Chilean coffee entreprenaur, roaster, barista and teacher. So much information inside that head, and commitment with the coffee industry in Latin America.
Ethiopia, because of it’s greatness in coffee varieties and plants complexity.
Ecuadorian coffee. We’re still in the pursuit of our coffee.
Nowadays I’ve been doing a lot of coffee brewing and roasting research, such an amazing world to explore.
Café Cultura in Santiago de Chile, Prufrock Coffee in London and Dulcería Colonial in Quito.
Better treatment for coffee growers and equal recognition for them, roasters, baristas, cuppers, and every single person who worked hard so we can provide people a good cup of coffee. Also, I would like to see those countries which are initiating in the barista tendency, enhancing their brewing, cupping and roasting methods, so they can spread this beautiful culture around the world.
Culinary arts, football, running, cycling and movies!
Enhance our coffee industry in Ecuador. This trend is brand new, and as pioneers of this industry, is our responsibility to promote and educate new baristas who demand better coffee production processes and preparation. We must continue creating this new coffee culture, because our land gives us amazing coffee, we should take advantage of it and be grateful as well.
Being a coffee ambassador and make a great experience out of each served cup. Coffee involves hard work from a lot of people, it’s our duty to transmit it to each customer.
Julio César Ruíz Gómez
Salaverria Pillersdorf Coffee Roaster
I am 26 years old, and I got into Coffee Industry approximately 4 years ago. But I think that one of the most important things is to be an Ambassador of The Coffee of your Country. In El Salvador, we have an amazing Coffee quality and extraordinary Varieties, and it is important to show it to the rest of the world. And of course, great talent that is exactly why, El Salvador has been in the past few years in the first places.
Because I know that i am going to find a group of “Coffee Monsters” who have a lot of knowledge in the filed, and its going to be an amazing experience to be able to share all those things with me and hope to be able to share what I know with all of them. I Started working in Customer Service and then I started to have that feeling in me for wanting to know more and more about Coffee, and then I switched jobs, to a coffee Shop.
Pete Licata, because in the Coffee World, he is someone who you can see his hard work and knowledge
2014 in El Salvador, 2nd place
Hidenori Izaki, Because by being the actual winner this year, it would be a good experience to know what got him there and te process of wining.
Panamá, because they produce Geisha Coffee, which they are known for. It would be interesting to see the production of that coffee
I Will be using Bourbon, San Francisco Farm in Ilamatepec Mountain Range. The Coffee is Between 1450 and 1700 masl
Coffee Culture, the culture, specifically the Special Coffees, Improve it and that people can have the opportunity to taste each one of the attributes of this coffees
I am a full soccer person, I love soccer very much! feel passionate about it too.
To be able to transmit my coffee passion that i feel, towards other people, and a Little bit of what I have learned and enjoy it with my family.
To become the Beverage into an experience, not just a simple cup. And to be able to transmit what I have learned, into the good attributes of Coffee
Freese Coffee Co.
I make coffee fun and approachable at my shop in Helsinki or online at forbetter.coffee. Before I’ve had the honour of representing Finland at the WBC in Melbourne and Cup Tasters in Vienna.
I got interested in coffee around six years ago and back then David Schomer’s legendary book was pretty much the only resource I got my hands on. Ever since I’ve been curious to find out what made Seattle such a hotspot of the early quality-focused coffee scene and how are the cafes pushing teh boundaries nowadays compared to other large US cities. Also, Frasier.
Howard Schultz. While I’m not a fan of Starbucks’ coffees I do think there are things we could learn from them on the business and marketing side of coffee.
FBC 2011 – 4th place FBC 2012 – 2nd place FBC 2013 – 1st place WBC 2013 – 19th place FBC 2015 – 1st place
My coach Petesy Williams for his relentless enthusiasm, optimism and drive.
Bolivia – that’s where my coffee comes from. Landlocked and suffering from poor infrastructure, the country still produces fantastic coffees.
Stunningly sweet balanced Caturra from Finca David Vilca in Bolivia, roasted by Has Bean in the UK.
Making great coffees more fun and approachable, as far as possible from the “San Francisco hipster barista serving coffee” videos.
Telescope in Paris is one of my favourites in the world because of the heart-warming welcome _everyone_ who walks in gets – not just industry people.
Keep improving the quality of the coffee at every stage while making speciality coffee more fun, easier to approach, experience and enjoy.
My life revolves around flavours. A few of my special interests are oyster binge eating, aeropressed gin tonics, portion vacuum packing things for sous vide and practicing my ramen slurping skills.
Coffee has never been this good. We have these stunning coffees but we could do so much better job at connecting them with larger audiences around the world. This is vital for the growth of our industry. I want to make great coffee fun and approachable to more and more people around the world. We have more and more fantastic coffees but I think that as an industry we could do much better job communicating what we have to larger audiences.
Making people’s day better through tasty coffee and genuine hospitality.
I’m 23 years old, I’ve been studying cultural anthropology at university, and did a specialization in Amerindian studies, particularly the Mayan Culture, which is situated in MesoAmerica, which is also an amazing area concerning speciality coffee. After graduating, I discovered the world of coffee and did my first barista workshop. It was like falling in love, so I stopped my studies and all of my other activities in order to be only focused on my passion : coffee. Now, I’m working as a free-lance barista, doing events, exhibitions, trainings and giving SCAE certifications.
Seattle is the coffee haven where it all started before I even knew what the word Barista was. The worldwide speciality coffee movement today was largely shaped by the movers and shakers in this city. What a thrill to come here!
David Schomer because he has contributed so much in the past for what we are doing today… Also, the first guy to introduce Latte Art to America (and the world). Wow!
I must admit that I can’t wait to see what Starbucks has done with Reserve. To say “Every cup we’ve served up until today, has brought us back to here”, I want to witness the change and the return to the sources of speciality coffee that only this historic giant is capable of. No matter what your opinion, everyone can be in agreement that Starbucks changed coffee history in the world!
French Barista Championship 2014 = 3rd place French Latte Art Championship 2015 = 4th place French Barista Championship 2015 = 1st place
Lauro Fioretti, I love the way he’s sharing his knowledge and his passion for coffee in so many different ways, he taught me a lot about coffee. He has so many different skills, working as an engineer for Nuova Simonelli, he’s also a trainer, giving different kinds of certifications, and also an international judge… travelling all over the world. This is what I like in this industry, is that there are so many different things to learn and explore… You will never get bored !
GUATEMALA = because of the amazing diversity of microclimates and for the high quality and complexity of theses coffees. Also for the Mayan heritage that is still surviving in this country.
I’m using a Yellow Bourbon, from El Salvador, growing at 1500 meters up to the sea level. It’s a pulped natural honey process, with a special drying process experimentation. You’ll see ;-)
The new Gravimetric Black Eagle, from Victoria Arduino as well as the growing interest in speciality coffee in the entire world. A huge success that hasn’t yet seen the limits to its boundaries!
Go see Bart Deprez in Viva Sara in a remote Belgian village on the French border… Its speciality, its pro, its modern, its gorgeous… AND it’s delicious !
The answer for me is obvious : to change the lifes of thousands of families working in coffee plantations all around the world … The priority is humanity and our Earth, before talking about specialty coffee or championships. So, the change I wish more than anything is to finally stop the exploitation and enslavement of the Third World by neoliberal practices of the new world order.
Music, Piano, Surf, Badminton, Meditation
TRAVEL – KEEP LEARNING – KEEP PUSHING YOURSELF – MEET PEOPLE Remember that coffee is a living product, from the Earth, so my next step is to spend few months in a coffee plantation, to return to the source. I would like to spend time with these people who work on this product, on the land, and learn from them. I think they have a lot to transmit, at all different levels. As I said, this coffee world is so interesting for me because of its immense diversity, of which the exploration cannot be limited, both in terms of knowledge of the coffee itself as the cultural diversity that results from it. I would also visit the different Zapatista Caracoles and Cooperatives in Chiapas (Mexico).
The barista is the last small link in the long chain of production of coffee, his first role is to respect the work that has been done before him, and to sublimate it. He had to transmit his passion, and share his knowledge in order to make coffee accessible to common people. So he can changes the way the world is drinking coffee, and by keeping learning and pushing himself, he can help the community to keep growing together.
Born in Poland, but now living in Germany, Gregor Dattner studied sports education and came pretty late in contact with coffee. During his vacations in Italy he got on fire with producing the best espresso and creating creamy cappuccinos. When he returned to Germany, he started learning about coffee, roasting, sensors and much more. During this time he came to Espressone and got the chance to learn from other professional baristas and coffee roasters. Today he is for 6 years in coffee business and since 2011 a trained barista. His preferred coffee is a good mix between robusta and arabica beans because of the pleasant acidity and lighter taste of chocolate.
I work as a barista for 10 years, but the last 4 years I got involved with the speciality coffee. I love being a barista because I like to share knowledge with the consumers and spread the coffee culture. This year I participated in the national championship for the first time and I am glad to have the opportunity to be part of the world barista community.
It is a lifetime experience for every young barista. Personally, I see it as a long journey of knowledge and experience that I will never meet again.
In Seattle started everything about coffee, so I made a list and I hope to check in at all places!
Hellenic Barista Championship, 6-9 February 2015, 1st place
Stefanos Domatiotis is a role model for me. He has a really unique aspect of seeing coffee. We are close enough through the championship procedure and apart from a excepional professional, I now consider him a great teacher.
I dream of travelling to Panama because I want to visit Silla de la Panto, a unique area with numerable coffee trees. Coffee grows and flourishes in a forest!
I am using finca Kilimanjaro, from El Salvador, in the micro region Llamatepec, in Santa Ana volcano. It has two varieties, SL28 and Bourbon.
The hybrid profiles of processing coffee.
Recycling and energy preservation is something that concerns me. I hope industry consorts with the limits of natural resources. I would like to see environmental friendly attitudes in production, processing, making and serving coffee.
I am interested in motor sports and traveling.
Coffee is something that is not influenced by time, so I would like to be in the industry for as many years as possible by exploring farms, tasting coffees, meeting important coffee people. So, the only think I am focused for the next years is getting more experience about what I love most, coffee.
To prepare coffee as a professional for me means to respect who and what I am serving. Also barista should have knowledge about his product and share it with his customers. To act as a great ambassador of quality coffee.
José De La Peña
Seven years being a barista. Three times champion of Guatemalan National Competition 12th place in Colombia World Barista Championship in 2011 7th place in Australia World Barista Championship in 2013
To represent Guatemala and the great coffee we produce
Colombia 2011 — 12vo place Australia 2013 — 7th place
Colombia…I have heard about their coffee and had the oppotunity to tasted some.
New coffee extraction methods
the baristas get in touch more closely with the producers and to get access to better coffees
To become a coffee roaster and get to have my own roast company
To share coffee knowledge
Chan Kwun Ho
The Cupping Room
I am working with person who are also enthusiastic about coffee. We all come from a small city.
Mehran Mohammadnezhad Mirjani
28 years old , 8 years barista , cafe Yasi owner
Laila Ghambari & Pete Licata
Laila Ghambari & Pete Licata
Representing 3fe in Dublin,Ireland
I’m originally from Poland and I live in Ireland since 2008. I’m truly passionate about field of specialty coffee.Three years ago for my birthday I asked my boyfriend to buy me commercial machine and coffee grinder so I can practice for barista championships. Beside coffee, I love my partner and our lovely dog.
I’m excited to visit Seattle for the WBC as it’s a home for several coffee roasters, it’s full of coffee professionals which I’m looking forward to see and it’s a birthplace of specialty coffee in America. It’s my first time in Seattle for the WBC so it makes experience even more exciting.
I would like to meet Laila Ghambari- 2014 United States Barista Champion. I really like her approach to coffee and the philosophy behind it. She really impressed me with the routine she built for the championships and the level of hospitality she presented.
Stumptown Coffee Roasters.
Irish Barista Championship 2015- 1st place
I truly admire Colin Harmon as coffee professional. Since very first day he got into specialty coffee world, he put so much time, effort and attention to it and he was always focused on continues improvement. I also admire the way he manage his business, the approach behind it and the hospitality aspect he’s accentuating and presenting.
I would like to visit Bolivia because this is the country I tasted the most amazing coffees from so far. Also, it’s a country with great environmental conditions with huge potential to produce high quality coffee and on the other side- there’re really hard political and economical conditions for coffee farmers. I would like to be able to experience the daily life of Bolivian farmers and be able to closer understand problems they face every day but still manage to produce amazing coffee.
I’m using coffee from Bolivia produced by Rosenda Melgar from Loyaza colony from Caranavi in region of the Yungas. It’s Typica varietal with fully washed process.
The trend in coffee that excites me is that specialty coffee shops are increasing in popularity and they are striving for continues improvement, they are striving for best coffees and along with new techniques, brewing methods and service flow systems, they are trying to improve every single detail in their operation that makes customers experience really unique and incredible. It is the hospitality side that excites me most about it.
Blue Bottle Coffee in Oakland.
In next 10 years it would be great to see coffee industry moving towards implementation of coffee agronomist support systems for coffee farmers in coffee-producing countries. It would be great to see companies from coffee industry taking action together and making funds for improving coffee production at the origins by investing in agronomist advice and support. It would be great to see coffee industry building up a truly supportive chain for coffee farmers, not only as a constant buyers but as people who share information and important knowledge.
Basketball coaching is my favourite. Field of hospitality and business management are interesting subjects for me as well.
My personal goal is to gain more knowledge, more skills and more experience in specialty coffee field to become a coffee professional not only by definition but to become a coffee professional who truly represents mature opinions and advices. Within a year I’m planning to open my own specialty coffee shop. My goal is to set up a place that every day of its operation is striving for improvement in every aspect, from coffee, through relations with my future staff, to every detail about customer experience.
I think most important role of the professional barista is to act as someone who is a source of inspiration for other people and as someone who has wide knowledge within the field. It is important as professional barista to not only engage other people through unique coffee and unique brewing techniques but as a human being who is willing to share knowledge and passion.
I Was only 13 years old When i met the beauty of coffee and up to now im still fascinate by it. I feel Im very Lucky because my passion is my work.
Because I have never been to the USA
No one in particular but as many as possible….
I don’t know yet
2013 italian barista Competition 4 position Rimini 2014 italian barista Competition 1 position Rimini 2014 world barista Competition Rimini 2015 italian barista Competition 1 position rimini
Col in Harmons because he has great talent and in the Competition he looks natural and relaxed.
Guatemala because i have lot of friends there
Colombia washed: clean sweet balance fruty smooth good acidity Bolivia natural: red friuits note , blueberries , sweet , malic acidity,
The reserch of new techno quel in coffee processing
Each City has amazing coffee Shop
More people drinking specialty coffee
To travel and photograpy
Have a family
To developpe the coffee culture aro una the world
I have been a barista for 9 years. I started my business “REC COFFEE” with a small coffee truck 7 years ago. I’m very happy and excited to be here at the WBC. I believe that, through coffee, a barista can become the connection between the customers and the coffee producers. I want to tell the great stories that lie behind a good cup of coffee. “Excellent coffee” – just hearing those words makes me want to go where it’s at!
Seattle is of course, such a famous place for baristas in Japan. To me it represents tradition while being in the forefront of coffee culture. I am happy to be here in this exciting city to share experiences with so many great baristas that will be coming from all over the world.
There will be many coffee professionals visiting Seattle during the SCAA. It would be great if I can grab some coffee with them and have casual conversation.
Stumptown, Cherry Street Coffee House, and so many more.
2010 Japan Barista Championship Semi-Finalist 2011 JBC 3rd place 2012 Asia Barista Championship in Singapore 4th place 2013 JBC Semi-Finalist 2014 JBC Champion
There are too many to list here.
It would be Ethiopia. I want to learn more about the countless coffee varieties originated in this country and the roots of coffee. Also, I am interested in the fascinating coffee flavors, people and culture of Ethiopia.
Until a while ago you had to rely on your senses to prepare coffee. It was difficult to express coffee in a numerical form. But thanks to new brewing equipment, innovations at origin, and updated barista values, it has become easier to see coffee from a more scientific point of view. Pursuing great coffee begins with one simple question and countless attempts. I would say this is where I find my trends in coffee. Comments from customers give me many hints, too.
Too many to write. I want to visit all the places I can.
These past ten years have been a decade of telling customers what good coffee is and what “From seed to cup” means. In this next decade, I want to seek more of what the customer wants in coffee, to see what can be done in our countries- the countries that consume the coffee. I hope we will see more activity between the producers and consumers of coffee to make it a more even relationship for a better understanding.
Good whiskey, Camera, Biking
As an owner of my company, I want more expansion so we can offer more quality coffee to more people. One of my personal goals is to make more time to spend with people that are close to me – Japanese people just work too hard… heheh, I’m just kidding!
I think it is important for a barista to deliver excellent coffee directly to customers. This requires high skill of service and the ability to express the characteristics of the coffee without disrupting all the good elements that lie inside.
Shabaya Martin Seven
Artcafe Coffee and Bakery
My name is Martin Seven Shabaya. Am 25yrs of age. I have been a barista for three years now. I was the runners up in the Kenya Barista competition 2014. Apart from being a Barista am also a pastry chef. Am very passionate about coffee and the craftsmanship behind it.
m very excited because it gives me this honor to represent my country Kenya in Seattle and also maybe the chance to meet other great baristas who have inspired me a lot in winning the Kenya Barista championship.
Kenya Barista Championship 2014- Runners up
Enrico wurm – Inspires me on the great passion he has for coffee
Panama. I would love to have view of the Geisha variety plantation or even have to taste it.
Kenyan washed AA coffee Kenyan Natural processed MH coffee
syphon Coffee brewing method.. it reminds me of high school using a Bunsen burner in chemistry class.
I would love for my people here in Kenya to love coffee more than they love tea. That would be a major achievement in the coffee industry in Kenya.
Pastry Culinary arts Mixiology
To have my own coffee-shop and roastery
knowledge of coffee from tree to cup
Caravan Coffee Roasters
Sassy Vai – that’s how some people like to call me but I’m just pretty, and witty, and charming. I’ve been working with specialty coffee for about 2-2,5 years and still learn new things everyday. Dream big is what I do and,if not getting ready for the comps or pestering my head roaster about roasting and tasting, I can be found reading books or annoying craft beer people with my questions.
I’ve only been to Wisconsin, Indiana and Georgia, so seeing the other side of the States will be well fun. And Starbucks of course…
James Freeman as Blue Bottle always seemed so inspirational to me + I’ve never had a bad coffee from their label. Oh, and it would be nice to finally meet some the coffee peeps I stalk on instagram!
1st place Lithuanian Barista Championship 2014 and 2015
Graciano Cruz, his dedication to the coffee industry is inspirational. +his coffee won me my first competition
Woulds start in Panama and finish in Ethiopia, if I could.
Me and Caravan Coffee Roasters have designed a blend, it’s a washed Nicaraguan, a washed Colombian and a natural Ethiopian. YUM!
Cold brew on draught
Taste Map in Lithuania, Mother’s Milk in London
Craft beer, books, shoes
Q grading, green sourcing and buying, finally learn French and Spanish
To be a mediator between the consumer, roaster, buyer,producer…
Hsien Yuen Loo
The Red Beanbag
Coffee was merely just a coffee until I started as a barista 2.5 years ago. The excitement in tasting one coffee with so many type of profile kept me wanting to know more. It is a never ending journey that keeps me moving forward. Before entering as a barista, I was a pastry chef. I love sweet stuff, but the surprise in every coffee kept me more excited too!
I am excited to meet the coffee professional from all over the world. Learning and sharing about coffee with them is what I enjoy most.
Colin Harmon. I like how he sees coffee as being progressive and taking coffee into next level.
Starbucks Reserve, Stumptown.
Year 2013: Malaysian Barista Championship (Champion) Year 2013: 2nd Fushan Barista Championship Year 2014: Food and Hotel Asia Barista Challenge Year 2014: Bali Coffee Festival Barista Championship (Champion)
James Hoffman. He has been doing a lot of research about coffee and shared it around. The effort he put in is priceless and I have learnt a lot by just reading his blog too.
Panama. The climate, the soil, the producer makes the coffee produced in this country unique in it’s own.
Panama Kotowa Finca Don K. We are working closely with the producer,Ricardo Koyner. We admire how he puts in effort to make sure every harvest is at it’s optimum and the best quality.
We are constantly exploring coffee to highlight the characteristic and clarity of flavours. The excitement in discovering new flavours from coffee keep us working harder to explore more.
There are so many cafe that is doing great out there. Most importantly that the baristas are passionate and ensuring coffee at it’s best quality.
Traceability and sustainability is the direction that many people are working on. I believe we should have more great coffee and more consumers are able to taste it.
Nature lover. Hiking and scuba diving.
I wanted to take this opportunity to share my skills and knowledge to more fellow barista so that we all could make better coffee for more people to enjoy!
Attitude and character. Willingness to learn and explore, sharing and exchanging knowledge is how we all could improve and make the coffee industry stronger and better.
Julieta Vázquez Rivera
Arandela Barra de Café
I’ve been a barista for 5 years by now. It all started with the aperture of my café, that’s how I got to know the world of speciality coffee. Our team has grown and now we also roast our own coffee
Because it’s a whole new experience for me in an absolutely beautiful city I’d really like to visit.
I don’t know any coffee professionals in Seattle yet but I’d love to. From every coffee professional you can learn lots of new things.
As many as possible
1st place at the central-western mexican barista Championship, 2013 2nd place at the mexican barista Championship, 2014 I’m a runner up at the mexican latte art Championship, 2011 Runner up at brew bar Championship 2014 Winner at the mexican barista Championship, 2014
Carlos de la Torre and his Amazing team Avellaneda. They are always sharing their passion and knowledge Fabrizio Sencion and Jorge Sotomayor form Sublime… Wow!
Ethiopia, Panamá and Brazil. I’ve tried some coffee from these countries and I just love them.
I’m using mexican coffee, form Oaxaca. It’s a red honey and I’ve become a big fan of red honeys. It’s fruity and complex.
All the experimentation that coffee producers do. It’s exciting to taste.
In Mexico there is a good selection. Avellaneda, Gradios, Los Baristas, passmar in México city. Pal real in Guadalajara.
Dogs and cooking
I’d Like to be a judge and a coach o for her baristas. Volunteering at a dog shelter or even have my own.
To inform your client what he/she is consuming. Never stop learning Become the voice of the coffee
Headfirst Coffee Roasters
My name is Lex Wenneker. Co-owner of Headfirst Coffee Roasters and The Espressobus. Therefor a large part of my life evolves around coffee. Apart from coffee I really like beer, whisky, hamburgers, pizza and my girlfriend Tess! In my free time I often go climbing with friends, I like racing my bike through Amsterdam. And if there’s any free-time left I like traveling and surfing the ocean. All of this is on-hold at the moment while I’m prepping for the WBC!
I’ve never been there! So I’m very exited about visiting ground zero for coffee!
Dutch Latte Art Championship 2nd place 2011 Dutch Cuptasting Championship 1st place 2012 World Cuptasting Championship 2012 Dutch Barista Championship 1st place 2015
Colin Harmon. I like his style of competing in the WBC
Kenya! For me, the coffees from Kenya are the most interesting of all. I also think this is a beautiful country to visit.
We haven’t decided yet, but most likely a coffee from Ethiopia, Kenya of El Salvador (:
The fact that more and more people are willing to try new coffees from origins all over the world
White Label Coffee Roasters, Espressofabriek, Stadsbranderij Noord, Lot61, Sweet Cup, CoffeeBru, The CoffeeCompany Roastery. These are all Amsterdam based cafes.
More cafes truly focussed on only coffee
Surfing, bike riding, climbing, traveling, eating, drinking
To grow with our roastery and to explore as many coffee producing country’s as possible
making sure that everything you do with coffee improves the of coffee. Whether it is sourcing a very nice coffee or pouring a very nice coffee
Pure Café Co.
Hi, I’m Addison from Pure Cafe Co. in Christchurch, New Zealand. I’ve competed in the national competitions for the last three years and I’m stoked to be representing New Zealand in Seattle this year.
I’m really excited to be able to represent New Zealand at the WBC, and to meet so many other baristas from around the world who share the same passion for coffee as i do.
2015 New Zealand Barista Champs 1st Place 2014 New Zealand Barista Champs 4th Place 2013 New Zealand Barista Champs 6th Place
I would love to visit Colombia. Central America is somewhere i’ve always wanted to explore and Colombia in paticular is a place i’ve been learning so much about it over the past few years. I would love to have the oppounity to visit Carlos Guamanga the man who has cultivated the coffee i used for the 2015 New Zealand Barista Championship
The coffee i’m using using is called El Recuredo, it’s grown by a young farmer named Carlos Gaumanga. Situated in Huila, Colombia at 1750masl this coffee is sitting in an awesome little micro climate that heapls Carlos get the most from this coffee.
The Flight Coffee Hangar!
I aim to open more cafe’s and to get more involved in the specialty coffee inditury while also expandnig my knowledge of the coffee supply chain. I have learnt alot but a still have alot more learning to do, and i hope most of this will happen at origin.
Jorge Luis Paramo
Experiencing new creations Latte Art as presentation I like to give my drink and surprise my customers, discover new flavors with different varieties of coffee roasts and processes. I also like learning FLAIR BARTENDER to broaden my knowledge of everything that we do behind the bar and like to surprise my cafe customers. Study law to defend the rights of my community, family and all those who need help who lack knowledge of their rights
I am excited because it is a personal achievement and because I am proud to represent my country.
I like to meet Pete Licata. I like their professionalism and performance in the World 2013.
Starbucks. By reputation, service and good coffee
Internal Competition Esso Gas Stations On the Run Year 2012 Coffee Fest Competition Nicaragua. 2015 Champion
Raul Rodas. By his knowledge about Coffee, his technique in the barismo and humility
Colombia. For its high quality and export.
Nicaraguan Coffee. Harvested in the Department of Matagalpa.
Latte Art in 3D.
I think everyone should visit it so you can appreciate the work of the barista and likewise can appreciate a great cup of coffee.
I wish there was a formation of all baristas prepare Nicaragua for all the same quality of drinks.
Learning to be Bartender.
I want to be graduating in my career of Law and Personal Create a family
The passion which furnishes to each drink prepared
Collaborative Coffee Source
I´m 24 years old, and have been in the industry for 4 years. I´ve worked at stockfleths, Mocca and still work as a barista at Java espressobar. I´ve also recently started to work with Robert and his crew at Collaborative Coffee Source. I´ve always been passionate about coffee, and always end up learning something new. This is my first time in the world barista championship. I competed in the world brewers cup 2 years ago.
To gain knowledge and get to know some of the big brains in the industry.
Babinsky, because in my opinion he´s a down to earth and honest man, with forward looking opinions.
Norwegian cup tasting (2012) 3rd place Norwegian brewers cup (2013) 1st place World brewers cup (2013) 15th Norwegian barista championship (2015) 1st place Norwegian brewers cup (2015) 3rd
Babinsky, because in my opinion he´s a down to earth and honest man, with forward looking opinions.
Honduras; to visit the farm of Miguel Moreno!
Ek43 and roasting profiles.
Five elephant (Berlin), Telescope (Paris) and Tim Wendelboe (Oslo)
roast, extraction, more uniform grinders.
Swimming, food, wine, friends and LIFE!….
Continue to better the norwegian coffee scene and continue working for quality.
inspire and teach the right things
Francisco Alonso García Zubiate
Master Coffee Perú
Amante del buen café, apasionado por mi trabajo… ser BARISTA.
Para tener la experiencia de conocer desde otro punto de vista el mundo cafetalero y transmitir mi pasión por el barismo.
Stumptown Coffee Roasters
3er Campeonato Nacional de baristas 2013, 3er Puesto 4to Campeonato Nacional de baristas 2014, 1er Puesto
Panama, La cultura y tendencia por los cafés especiales con beneficio natural.
Un café del norte del Perú, Departamento Cajamarca, Distrito Chirinos.
Que el barista ya no solo es el responsable en la preparación del café, ahora el barista trabaja directamente con el caficultor, catador y tostador con la finalidad de estar reflejado desde la finca hasta la extracción.
Que el consumidor preparé su café con las tendencias el barismo cumpliendo reglas y parámetros.
Conocer el mundo del té.
Tener mi propio coffee shop y que el consumidor no solo tome un buen café, tambien aprenda el arte del barismo. Tener mi tostaduria – laboratorio.
Resaltar el gran trabajo que realizan los caficultores y reflejarlo en cada extracción.
I am Aldrin, I got into coffee because of the Barista Guild of the Philippines, and got involved to different competitions since then. Now, I must say that coffee is a great part of who I am.
First, it would be a great opportunity and experience for me. Secondly, I’m excited about Seatte’s scenic views.
It would be great to meet all coffee professionals there.
Cherry Street Coffee
1st Philippine National Barista Championship 2013 : 3rd Place 1st Aero Press Championship 2014 : Champion World Aero Press Championship 2014 : Semi – Finalist 2nd Philippine National Championship 2014 : Champion
Colin Harmon from Ireland, because even though I do not know him personally, I feel how passionate he is to coffee.
Ethiopia, the birthplace of coffee.
Ethiopia Yirgacheffe Konga. I love its fruit-forward taste and sweetness that is very dominant.
Everything about coffee excites me too much.
For me, my most important role is to be able to express myself through coffee. Then, to spread how special coffee is.
Brisman Kawowy Bar
I work with coffee 7 years now. I’m co-owner of a mind-blowing coffee shop in Poznan called Brisman Coffee Bar. I don’t have coffee at home, because I spent most of the time in coffee shop. What I like the most is the suprise on my customers faces when they realise how coffee should taste like.
It is my first time to go to WBC as a competitor. It is a chance to meet all the best baristas talk to them, and make some “backstage latte art competition”. I’m sure it will be great fun and adventure! And I really liked Seattle SuperSonics :)
Micheal Phillips – I saw how he won in London … he seems to be a great guy Laila Ghambari – I admire her work I just want to meet all of them!!!
Starbucks roasting and tasting room – It is great that company like this can do such place just to promote specialty coffee
Polish Barista Championship 2015 – 1st place Polish Barista Championship 2014 – 2nd place Polish Latte Art Championship 2014 – 1st place Polish Latte Art Cup 2014 – 1st place Polish Latte Art Championship 2011 – 3rd place Polish Barista championship 2011, 2012 – Finalist
There is no one such person. Every one of them is creative, everyone of them need to be admired at some point
Ethiopia – my favourite coffee Salvador – my favourite coffee from America Hawaii – because it is Hawaii :)
Don’t know excatly now. But probably Ethiopia washed and natural process.
grinding and it changes. Finally we start to upgrade grinders not only machines.
All specialty coffee cafes
In Poznań: Brisman Kawowy Bar, Stragan. In Poland: Kofeina, Forum … In the world it is hard do say … I think every coffee shop where baristas think and know what they are doing
Poland having great coffee culture that we create from the start! and people knowing that coffee should be fruity
football (soccer), video games,
finish my PhD and open 3 more coffee shops
sharing the knowladge
Hacienda San Pedro
I began as a Barista 9 years ago, when I did not figure out turn in a professional that it will be promoting around the globe this magnificent beverage that my country produced . I was sponsored by the love of my wife who believe in this dream of make future to our next generations!!!
It will be a great opportunity, and a great honor to be part of this event, even more in the recognized Seattle coffee state. Its hilarious. The Chihuly’s in Seattle is in the bucket list because is a unique sculpture of blown glass gardens. And of course for the food hopping!!
cherry street coffee house
WBC 09′ ATLANTA 51th WLAC 10′ LONDON 19th WBC 12′ VIENNA 51th WBC 14′ RIMINI. 30th
I really admire Mr. Roberto Atienza the producer of Hacienda San Pedro, in Jayuya,PR. With just his family support and the love to his land, Roberto invest a great effort in the last 35 years to become his coffee into international recognition. He was the first farmer who see the future behind of the specialty coffee standards from crop to cup. Turning it in to a great opportunity of new jobs for professionals
I would like to visit Ethiopia or Kenya, to can compare the contrast on weather, soil and the result of the cup. To improve the level of knowledge about the begining of this coffee bean.
I will prepared for the judges, two coffees from Puerto Rico. • Hacienda San Pedro, Typica, Bourbon and Caturra, washed processed and med dark roast for a great bold body and creamy dark chocolate,spices and citrus zest notes. •Café Lucero, Limaní variety washed processed med roast, crisp and juicy med body caramel and lemon notes
Science of roasting
Hacienda San Pedro and Coffee Museum in Jayuya, Puerto Rico. Where the same producer Mr. Roberto Atienza can serve you a great cup of coffee from his own selection.
I really want to see more integration of farmer program education in children’s school. To create new and more successful professionals.
Drawing, painting, all about design and good music.
I really have a dream to manage a school of high quality performance baristas to prepare the new generation of coffee professional in Puerto Rico and the Caribbean.
The most important role its the connection that we ment to create between the farmer-customer thats gives a real sense to our profession.
Republic of Korea
Jong Hoon Lee
I’ve been working as a barista for 12 years and now I’m the owner of Coffee Graffiti. I started working as a barista but I’ve been working as barista, green bean buyer, roaster, cupper, trainer, etc.. doing lots of things about coffee. I am very glad to visit for WBC and can’t wait to meet coffee people all around the world.
This is the third time to attend for WBC in my life and I am very excited to try lots of specialty coffee from all around the world. I have been working as a barista since I graduated highschool so it’s been over 10 years.
Tim Wendelboe I met him in 2004 and he was the winner at that time. I think he’s been doing really great job as coffee amassador so I really want to see him in person again.
2004 World Barista Championship 24th Place 2008 World Coffee in Good Spirits Championship 2nd Place 2009 World Barista Championship 5th Place
Ernesto illy He did really great work in coffee industry and I learned alot from him and things that his done. I am still learning things from Illy but he is not in this world any more so I wish I could meet him once.
Ethiopia because this is the first place where coffee begun.
Beans from Costa-rica and it is nano lot coffee. I went to Costa-Rica for WBC, the farm I visited has an ideal cultivation so I decided to use this bean.
I am very intersted in an attempt at coffee varieties and processing in coffee-producing contries
Coffee Graffiti, my roastery in Republic of Korea
I want to see that people have more fresh roasted coffee than instant one.
League of Legends computer game! you should play with me, search “baristahoon”!
World barista Champion hopefully this year!
I think baristas are the messanger from farm to customer so we need to the give right information and good coffee to customers.
I am barista from five years and i really love it. It just happened that my first part-time job was five years ago as a barista. I never quite knew at the time what it actually meant, but it was something about coffee that kept mesmerizing and fascinating me. Then, two years ago I really started it at a professional level, because instinctiively I knew that being a barista is a whole lot more. It involves a great amount of responsibility, appreciation, respect and integrity as well as a deep and intense love for coffee. Of course, one can get to be tought in this craft, but it takes passion and commitment to be able to provide the ultimate experience that can change people’s lives and perceptions.
Because i am realy porud and happy to be the National Champion of my country, Romania, first girl after 5 years of baristas competitions. So it;s a huge excitement with the world barista championship, also i will be in one of the best coffee citys in the world!So what can i want more:) to be in the top 12 and that;s it!
I will be happy to meet all the people who are part of this community, all the baristas, judges, volunteers from over the world, this will be the best experience for me.
I dont know how much time i will have, but we will go everywhere to drink coffee, me and my coach we are really coffee crazy persons.
2013 – Regional Barista Cluj 2013 National Barista Competition 2014 Regional Barista Cluj 2014 National Barista competition
Colin Harmon is one of the best coffee person, because he has courage to show in diferent why his love for coffee.
El Salvador because i win with one coffee from El Salvador the barista competition.
I have 3 diferent coffees and it;s a suprise, i cannot tell you
Brewing metods i think that are very interesting, whatever you use, you can find diferent things in the same coffee.
Is not particular one, i think that they have to visit everything that some hear that has good coffees and good baristas.Is not only about coffee is also about what persons works there, if they will make you feel like you are with your friends.
Politics, is bad for the entuziasm of the barista and of the people who love coffee for coffee, not for money or other things, positions or stuff. Politics, because i came from a small country and for me is much harder that i am a good barista. Politics because is nice that all the baristas from over the world to be able to compete for there country, like it was happend with the barista from Iran this year.
Kats, writing, traveling, reading books, movies.
To be a better person every day, to be a better professional person every day.
To educate coffee consumers
Hello All! My name is Alex, I am 27 years old and I work at Omni Coffee. I started working with coffee in 2008 as a barista. Omni Coffee, is located in a city called Krasnodar, south in Russia, very close to the Black Sea. My position today is Coffee Trainer inside our “Omni Coffee school”. My passions are: 1. My friends 2. Coffee & coffee people 3. Motobikes
Seattle is a magical place for any barista. WBC in Seattle is a great holiday and the possibility to visit and find out about an enormous coffee culture of this city.
I’m qualified as a physicist. Still attending the University I occurred accidentally in the coffee world, as most of other baristas. Now it’s difficult for me to imagine my life without coffee.
Victrola Coffee Roasters.
I’ve been taking part in the barista contests since 2009. I’ve got the following achievements: the 3rd place at the Russian National Championship in 2011 and 2012 the 2nd place at the Russian National Championship in 2013 and finally I’ve won it in 2015.
Gwilym Davis. He has done a lot for the development of the coffee culture. And I admire the work he has been still doing to this very day.
Costa Rica. It’s a marvelous place.
The usage of modern technologies for making brewing control and analysis.
I’d like to see more places proclaiming the principles of speciality coffee in my native region, in the South of Russia. And we have all prospects for this.
I’m fond of old motorbikes and basketball.
All baristas dream about their own coffee shop. And this is my dream too.
To be a coffee embassador. To impart knowledge, passion and love for coffee.
John Ryan Ting
BEFORE 2015, I LAST COMPETED IN 2010 IN THE SINGAPORE NATIONAL BARISTA CHAMPIONSHIP. AFTER THAT I DECIDED TO TAKE UP JUDGING TO UNDERSTAND THE COMPETITION FROM ANOTHER PERSPECTIVE. THIS YEAR, ARMED WITH 4 YEARS OF JUDGING EXPERIENCE, I’M BACK IN THE COMPETITOR’S FOLD TO SHOW EVERYBODY WHAT I’VE LEARNED.
IT IS WHERE THE BOOM FOR SPECIALITY COFFEE ALL BEGAN AND I’VE NEVER HAD THE CHANCE TO VISIT UNTIL NOW.
I’M EXCITED TO MEET EVERYBODY AGAIN, FROM FELLOW COMPETITORS TO JUDGES THAT I’VE JUDGED WITH BEFORE.
THE ORIGINAL STARBUCKS AND STUMPTOWN COFFEE
SINGAPORE NATIONAL BARISTA CHAMPIONSHIP 2007 – FIRST RUNNER UP SINGAPORE NATIONAL BARISTA CHAMPIONSHIP 2008 – CHAMPION SINGAPORE NATIONAL BARISTA CHAMPIONSHIP 2009 – CHAMPION SINGAPORE NATIONAL BARISTA CHAMPIONSHIP 2010 – FIRST RUNNER UP
TIM WENDELBOE. HE HAS VAST KNOWLEDGE OF COFFEE AND IS REALLY PERSONABLE. I LIKE HIS SENSE OF HUMOUR TOO.
ETHIOPIA, AS IT IS THE BIRTH PLACE OF COFFEE.
PANAMA FINCA SANTA TERESA GESHA
MORE CONSUMERS ARE BEGINNING TO LIKE AND APPRECIATE SPECIALITY COFFEE. A LARGER NUMBER OF CONSUMERS ARE WILLING TO TAKE THE TIME TO ENJOY A GOOD CUP OF COFFEE AND UNDERSTAND MORE ABOUT THE COFFEE MAKING PROCESS, WHETHER ITS FOR ESPRESSO BASED BEVERAGES OR BREWED COFFEE.
PROUD MARY, MELBOURNE
FOR CONSUMERS, TO BE MORE DISCERNING ABOUT WHAT THEY ARE BEING SERVED, DO NOT BE AFRAID TO RETURN A BEVERAGE IF IT FALLS SHORT OF EXPECTATIONS. AS BARISTAS, WE ARE MORE THAN WELCOME TO CONSTRUCTIVE CRITICISM. FOR BARISTAS, TO CONSTANTLY PUSH THEMSELVES AND UNDERSTAND WHAT CONSUMERS WANT IN A CUP.
WHISKEY APPRECIATION AND SOCCER
TO START A WAVE OF APPRECIATING SPECIALITY COFFEE IN SINGAPORE AND INTEREST MORE CONSUMERS TO LEARN WHAT GOES INTO MAKING A GOOD CUP OF COFFEE.
TO ALLOW CUSTOMERS TO ENJOY THE EXPERIENTIAL ELEMENT OF COFFEE DRINKING AND BE THE LINK FROM BEAN TO CUP
La Boheme Cafe
I´m a coffee lover working at Czech specialty coffee roastery La Boheme Cafe. The most amazing thing about coffee for me is making people,my customers, happy with a cup of amazing beverage. To be a barista – it was not my dream. I just wanted not to be a one of the many people.
To meet new people and get some new experiencies.
czech barista championship 2014 in CIGS – winner czech aeropress championship 2014 – 3rd place
as many as possible!
I love playing with the aeropress. It´s good because of the variability of preparation.
Cafes at czech republic, there are many…
To understand people how coffee amazing is and how it should taste like because they are still drinking instant and low quality coffees.
everything is about coffee! :)
I don´t have a goals – I just don´t want to be a “one of the many” people.
Do NOT forget you are behind a bar not only for yourself but especially for your customers!
TriBeCa Coffee Company
I always say that I do not work with coffee, I am coffee. I sometimes worry that without coffee I do not know myself. My entire adult life has been coffee focused. I love what I do and my career/ professional means the world to me, I never want to leave the coffee industry! So, God willing, more avenues open up leading towards my dream of starting a micro roastery/ cafe that is a learning centre for all that love coffee.
I’m extremely excited to visit the The Starbucks Roastery & Tasting Room, as well as emerge myself into the overall coffee culture of Seattle. I was studying to become a Chartered Accountant when I started working in a coffee shop over weekends. I became so infatuated with the barista craft that I chose to work full time as a barista and continued my studies over correspondence.
David Schoemer. He is a founding father of many barista skills and disciplines.
As many as possible
2007 South African Barista Championship – runner up 2008 South African Barista Championship – runner up 2009 South African Barista Championship – winner 2009 World Barista Championship – 36th position 2010 South African Barista Championship – winner 2010 All African Barista Championship – winner 2010 World Barista Championship – 38th position 2014 South African Barista Championship – runner up 2015 South African Barista Championship – winner
James Hoffman. He tests boundaries and shares his learning a with all baristas which is amazing. But there are many, the likes of Matt Perger, Colin Harmon and Gwilym Davies that I look up to.
I have visited Tanzania and will be visiting Kenya and Ethiopia this year, however is would love to visit as many as possible. If I had to chose, I would pick Guatamala due to the tradition and highly prized coffees that come out of such a diverse country.
I am still searching for the most delicious coffee I can get my hands on. However, my first choice is a coffee from Kenya as I enjoy the complexity of these coffees.
The shift back to pure coffee, the likes of pour overs, etc, with the focus more on coffee rather than the ways we can add to it. Also the shift to finding deliciousness through farming practices, processes and brewing styles.
I believe everyone should visit as many Cafes as possible. It’s important for everyone to experience the diversity of baristas, Cafes and coffees.
Consistency and accuracy in menu offerings and descriptors. Across the world, different coffee drinks mean different things to everyone. This leads to inconsistencies and misconceptions by baristas and customers alike, it’s very frustrating.
I play Masterchef at home. I love food and to make beautiful and delicious dishes. I am also an avid soccer fan and player.
I would love to launch my own micro Roastery and cafe which is a learning centre for customers, baristas and coffee lovers. I love sharing our knowledge and skills with others.
To be disciplined in processes of making coffee in the aim of giving the customers delicious and consistent cups. They are embassadors of the coffee industry in the eyes of the customer and they can either do justice or harm to the hard work of everyone in the seed to cup chain. It is important that baristas strive to be better through research, learning and pushing the boundaries in the aim to make the best cup of coffee possible.
Francisco Luis Blanco Valverde
I’m a young barista. I have 23. I Have my own coffe shop in Vigo Galicia.
I start to be a barista 3 years ago. I always see the wbc on livestream and it’s a dream for me to go to a world barista championship.
Foz internacional barista championship 2013. 13 posición Foz internacional barista championship 2014. 1 posición. Galicia barista championship 2014. 3 posición. Spanish barista championship SCAE 2014. 2 posición. Spanish barista championship SCAE 2015. 1 posición .
Raúl Rodas. He was the world barista champion when i started to follow WBC. Matt perger. He is simply amacing.
Maybe Etiopía because it’s the origin of all. And i really love his coffe es
I’dont know it yet.
I hope that people apreciate more the coffee. In spain the coffee industria it’s really bad.
Drop Coffee Roasters
I’ve been working as a barista at Drop Coffee for the last two years, lately I’ve been educating and spreading our philosophy. This is the first time I’m competing in a world championship.
This is the first time I visit Seattle and US in general. Super excited to see the city and meet and learn from all great people. Hoping to find some really good coffee and food.
Swedish Barista Championship 2015 winner Swedish Barista Championship 2014 4th Swedish Barista Championship 2014 7th
My coach Joanna Alm who never compromises when it comes to quality and flavor, always inspiring with her ideas and knowledge.
Right now I’m very interested in Tanzania. I tasted my first coffee from Tanzania very recently and I am super impressed. Such a complexity where the character is like a mix of Rwanda and Ethiopia. Excited to taste more coffees from Tanzania.
Leaning towards two coffees from Huila, Colombia.
I believe that quality in coffee is a trend that is here to stay. More and more people are getting interested and opening up to the world of flavors.
So far my favorite coffee bar is in Berlin. Two guys running Companion Coffee, always presenting coffees from all over the world at its best.
This industry is growing so fast when it comes to knowledge and passion but we often miss out to share this to our costumers. I think we have a lot to learn about communication and service.
Exploring great food and wine with people with people I enjoy.
Who knows. There is so many exciting things to work with in coffee.
Sharing knowledge and brew every cup to represent it’s origin and character.
Living in Switzerland since 2011, Zurich became my second home. Love travelling, multi-cultures and my coffee mates.
Very first time to visit Seattle, THE competition with national champs from everywhere. I am thrilled to go through this experience! I actually work at a travel agency as assistant project manager and study tourism and event management. Coffee has been my great passion, as well as travelling.
Victrola Coffee Roasters
Swiss Barista Championship 2015 – 1st place
Nina Rimpl, the Swiss Barista Champ 2014. She inspired me jumping into the coffee world.
Ethiopia – this is where my favourite beans are coming from.
Ethiopian, finalising in a while
Syphons, V60, Chemex, Aeropress etc are getting more accessible in Zurich, not only espresso.
More quality focused. More recognition for coffee. I so wish to have people´s minds re-set that coffee isn´t just a shot to wake up. A cup of coffee can do ways better than that.
Travelling, cooking, Japanese calligraphy, various cultures…
Happily no plans yet. But I hope it´ll be always in great touch with coffee
Delivering a sensation in a cup on behalf of anyone having been involved producing the coffee.
Tse Lin (Berg) Wu
This is my second time in the WBC. I think the backstage of the WBC is one of the best places in the world for a barista. Last year in Rimini, I felt like a sponge, absorbing all those solid but exciting knowledge, skills and passion possessed among all the national teams and baristas. At that moment, I made my mind to return to the WBC again. So, here I am, Seattle and my coffee friends!
David Schomer, because he is the writer of the first coffee book I read.
Starbucks new flagship store. Look at that place!
World Barista Championship 2014, 7th place. Taiwan Barista championship 2013&2014, 1st place. Taiwan Latte Art Championship 2013, 2nd place.
Ichiro Sekiguchi in Cafe de L’AMBRE, Tokyo. Because he is over 100 years old and still roasts everyday in his coffee shop.
Ethiopia, the origin of coffee, and I love Ethiopian coffees.
I hope one day coffee can be a part of food pairing.
The First Espresso
I’ve been a barista at the First Espresso for 3 years and really enjoy making coffee and see the smile of my customers.
This is my first time to compete on international stage and also my first time to go out of my country!! So i’m very very exciting about this!
Eastern NTBC2015 , and I got 1st runner up. It’s took place in Pattaya Thailand.
Ms. Benyapa Naowan, NTBC 2009 and 2010 champion. She is my best coffee teacher that have taught me a lot of things.
I’m using Nekisse Red in WBC from 90+ farm. Just love it!
Roots Casa Lapin Black Canyon Coffee
Opening my own cafe in Bangkok
Passion in making coffee and service mind. For the best reward, customers’ smile.
Coffee Brew Lab
I won 2011 Best Barista in Turkey 2012 Latte Art Champion 2013 Latte Art Champion 2014 Thecnical Judge in Turkey Barista Championship 2015 Best Barista in Turkey Awards. I’m working and researching hardly for a make a best coffee.
I can see the first coffee shop of starbucks :)
A lot of city in africa
third wave coffee shops
They have to know what using when making a coffee.
Been a Barista for now 9 years, second time winning the championship. two time first runners up of the Africa Barista challenge. Here to represent Uganda’s Specialty coffee producers
Home of Espresso
Godfrey Batte – Inspiring African Barista
Participated in Bogota 2011 5th and 6th Africa Barista challenges where i have emerged 1st runners up in both
Godfrey Batte a two time Uganda Barista Champion – Great inspiration
Yemen – Amazing quality with rich history
100% Ugandan Arabica. Single Origin – 88+ from the Mt. Elgon
Filter coffees in General
The Third Floor Espresso – 3fe in Dublin
Less brewed preserved coffees on the shelf. More fresh coffees for coffee drinkers
Friend to the Gym. A beer or two with friends as well
after a long day
Starting my own roaster and brew bar sooner than yesterday
Prepare an excellent coffee and inspire others especially unemployed youths into coffee
UNITED ARAB EMIRATES
I am very proud to be representing the United Arab Emirates as the national Barista champion at the 2015 WBC in Seattle. I am originally from Ukraine where I was a national champion in Barista Championship “Coffee in Good Spirits” 2009. For the past few years I have lived in Dubai. I am a head barista and development manager of a new specialty coffee bar “Café Rider”, promoting specialty coffee and the custom motorcycle culture.
It is a capital of world’s coffee industry
Most of all I would like to meet USA Barista Champion Laila Ghambari and her father Ali Ghambari. I have met Ali during a 2014 UAE Barista Championship a few hours before my presentation. We had a chat for a few minutes, he told me his story in coffee industry, about Laila’s passion for coffee. It was for me like a “last word of the coach” (as I didn’t have any), it gave me more confidence and helped me to win National Championship.
Cherry Street Coffee House
2009 National Ukrainian Coffee in Good Spirits Championship, 1st place 2010 National Ukrainian Barista Championship, 7th place 2014 National UAE Barista Championship, 1st place
Joseph Brodsky, producer of the best coffee…
Panama, as it is one of the best places on the planet growing coffee…
Coffee from Panama, not finalized yet.
Not using blends for espresso, only single origin…
Truth Coffee in Cape Town. It is very interesting place
Specialty Coffee barista will be one of the most well payed professions
Whiskey tasting, dancing, long way driving, motorbikes
To be a manager of the world wide famous cafe with specialty coffee and custom bikes…
Educating customers about specialty coffee
Colonna & Small’s
I have been exited and driven by the potential of coffee since I encountered speciality coffee in Melbourne, Australia 8 years ago. I co-own Colonna and Small’s and Colonna and Hunter, both of which are based in Bath. I am thrilled to be involved in a variety of coffee projects and experiences, ranging from scientific to cultural.
C’mon! What a crazy question. Getting to take part in a WBC anywhere is a phenomenal experience. Sharing the stage with Champions from around the globe, sharing in the energy of such an event and learning from the experience. On top of that its in Seattle, such an iconic coffee location, not to mention a beautiful place. At least that’s what I hear and I cant wait to visit. The SCAA expo and symposium are also world renowned coffee events. So much great coffeeness in one place!
I’m thrilled to mix with a wide range of coffee professionals from around the globe as well as those more specific to Seattle such veteran of the scene David Schomer. I hope to gnaw the ear off of many of the professionals who congregate at an event like this, such as Michael Sheridan whom I mention later. An event like this is also great because you meet people you didn’t know you were going to meet, people from all levels of the industry with different insights and opinions.
I would like to visit an eclectic mix of cafes that are part of Seattle’s coffee identity. Four of these are Slate coffee, Cherry street coffee house, espresso vivace & Starbucks reserve – capitol hill
I won the UKBC in 2012, 2014 and this year-2015. In 2014 I finished 6th at WBC and in 2014 I finished 5th at WBC. I have also competed in The UK cup tasters, finishing 3rd in 2011 and the UK Latte Art, finishing 2nd in 2011.
I am inspired by a wide range of coffee professionals for very different reasons. Michael Sheridan of the Coffeelands project does an amazing job of documenting and communicating the work they do. Giving those of us serving coffee more involvement and understanding of the complex sourcing of coffee across a wide variety of situations.
As someone who has only visited a handful of producing countries I have ambitions to explore many. I’m fascinated by the diversity of coffee but also the origins. Ethiopia excites me for obvious reasons – genetic diversity and history.
The coffee is from the Tolima department in the mid west of Colombia. It is a co-operative coffee that is made up of 50 producers. The coffee is 100% Caturra and washed. The washing process is overseen by an SCAA certification program.
Increased knowledge, education and shared experience within the coffee community. Importantly though this also means its easier than ever for drinkers to dip their toes into the world of speciality coffee and experience what it has to offer. Coffee as a culinary pursuit is well and truly on the map.
Mothers milk-London. Great coffee and great chat in a characterful setting.
I would like to see speciality coffees’ identity as a culinary pursuit become clearly defined and recognised. With a greater understanding of the communities passion reaching a larger audience and thriving as an economic entity for all of those involved in the chain.
I love eating and drinking out in places that are passionate about what they do. My wife Lesley and I now spend a lot of time fawning over our little dog Luca (he’s a Volpino) He might take after his dad and compete, not in barista competitions but in agility. I am a fan of film and am currently trying to learn how to do Olympic style weight lifting properly. I like reading non fiction books across several disciplines that look at the way the world works. When these become overwhelming I love a bit of fantasy.
I am thrilled and amazed at how I have been able to take part in and develop in the world of speciality coffee. More of the same please. I love working behind the bar and engaging with a vast variety of people over amazing coffee. I want to make sure I keep a number of hours every week in this position. I want to develop my skill set and experience with coffee. I wish to take part in the levels of coffee in which I have less experience, such as sourcing and production. I want to grow the business that I’m involved in and fuel the passion of others for coffee.
I believe there are several aspects that define the role of the barista and make it a valuable role within the community. In many ways the role is to me a bridge for millions of people to use to engage with our world of coffee. This means we need to be honest, knowledgeable and good at hosting customers. Ultimately we need to offer people amazing coffee and exceed their expectations, offering a more in depth and valuable experience.
G&B Coffee / Go Get Em Tiger
Charles Babinski is the cofounder of G&B Coffee and Go Get Em Tiger, two coffee bars in Los Angeles, CA.
I’ve been lucky enough to visit a few WBCs (never as a competitor, though) and it is always a great opportunity to catch up with amazing international coffee folks you rarely get to see. Having the WBC so close to home is also pretty great on convenience factor alone.
David Schomer! The gentleman is a legend and I’ve never met him before. It would also be exciting to meet folks from Starbucks HQ. I imagine they would have a particularly interesting vantage on specialty coffee.
Great Lakes Regional Barista Comp 2008 – 9th USBC 2008 – twenty somethingth, cant remember GLRBC 2010 – 3rd USBC 2010 – 5th Southwest Regional Barista Comp 2012- 2nd USBC 2012 – 2nd SWRBC 2013 – 2nd USBC 2013 – 2nd SWRBC 2014 – 1st USBC 2014 – 2nd SWRBC 2015 – 1st USBCS – 1st
Laila Ghambari. Over the past year I’ve been lucky enough to witness Laila use her position as USBC champion to do amazing things and help grow great communities all over the world. I was proud to have her repping the USA and I think she sets a very high bar for what a barista can accomplish.
For one of my coffees, I will be using a Honduras, from the farm Ocotillo in Santa Barbara. Roasted by 49th Parallel, one my favorite roasters on earth and a mainstay in our coffee bars. For the other coffee, I am not sure yet :)
There are a lot! Maybe the most exciting thing is that it seems like the dam has burst open for creative coffee spaces. People arent just tweaking the same tired model, but trying interesting new models that in the best cases are lovely, honest expressions of the people running them. This is great and it will only get better. Also, recently, the bar has gotten much higher for quality of preparation in coffee shops. Better grasp of extraction concepts and wider use of basic diagnostic tools (refractometers, water test kits) has had a meaningful impact across the board. One more! After a wide embrace of really light roasts in the USA, more roasters seem to be gravitating back towards the middle. Essentially: extractable, balanced coffees that do a nice job of expressing complex coffee flavor but have enough depth/roast influence to appeal to a wider group of consumers. Which is rad.
Patricia (Melbourne) Intelligentsia Venice and Intelligentsia Silver Lake (Los Angeles) Tim Wendelboe and Java (Oslo) Abraco (NYC) Broadway Vivace (Seattle) Some of those coffee bars serve better coffee than others, some hit the mark in other ways.
We are still fleshing out what it means to be a professional barista. Five years ago, the focus was more on the barista’s ability to convey farm/roaster information. Basically, how well can the barista represent everyone else in the chain. Recently, its been more focused on the service aspect. For all of that, though, there is still more lip-service done to vague notions of hospitality and service than there are people dedicating real time to improving the service part of the coffee industry. That definitely feels like its changing and hopefully the next few years are an exciting time for coffee retail. Also, it seems like natural processed coffees have been getting more and more popular in recent years. While I can dig the emergence of more diversity of flavor, I really hope that it doesn’t effect the prevalence of clean, delicious washed coffees.
Cooking/fermenting, basketball, ping pong, tea, chocolate, constitutional law, old Lucas Arts adventure games, saxophones.
Honestly, 19 year old me would never have been able to imagine all of the spectacular things that happened in the following 10 years. Hopefully 29 year old me has the same fate.
It’s in the service. Being there for a community of customers w/ kindness and delicious coffee.