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.
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.
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.
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.
Exquisite Cafe Corporation
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.
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.
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