The Head Trainer of ONA Coffee in Australia. Worked in coffee for 8 years and 5 years of competition. Loves working with all areas of the coffee industry through ONA Coffee and Project Origin, and is so excited about how fast our industry is progressing.
Never been to Ireland and I have Irish heritage so this is exciting for me.
2011 ACT Barista Championships (5th)
2012 ACT Barista Championships (1st)
2012 Australian Barista Championships (9th)
2013 NSW Barista Championships (3rd)
2013 Australian Barista Championships (13th)
2014 ACT Barista Championships (3rd)
2014 Australian Barista Championships (5th)
2015 ACT Barista Championships (2nd)
2015 Australian Barista Championships (4th)
2016 Central Regional Championships (1st)
2016 Australian Barista Championships (1st)
Sam Corra, and Sasa Sestic (I can’t name 1 because they both have inspired me to learn so much in different areas)
Bolivia because I know very little about their coffee, and altitude and potential for quality is amazing.
Castillo Freezer Process which is brix picked at 25% and is processed in a freezer to drastically improve quality for espresso and Castillo Natural on the Tree which is left to begin natural drying on the branch and finished as a natural
The catch up of machinery with technique.
Kettle Black and Auction Rooms in Melbourne.
I would like to see people embracing common varietals for their strengths and applying specific processes and roasting techniques towards specific beverages and experiences.
Food, wine, rugby union and also psychology.
To own a business and to expand my role in coffee sourcing.
To simplify their own process so they can improve the consistency and interaction with the customer (when the customer is on side, they are more receptive to the specialty coffee message)
I’m a head barista and a coffee roaster of Cuperus Koffie in Antwerp, Belgium.
I’ve been following WBC events for years. Being an audience at the competitions or even watching on livestream. But this year, for the first time getting to visit Dublin as one of WBC competitors representing Belgium makes it even more special for me.
3fe and Vice
How the coffee scene in a tea-drinking nation can quickly grow and that there has been a Coffee Festival for a couple years already.
John Gordon. Not only his great knowledge over coffee. But machinery as well.
Costa Rica. Beautiful country, great coffee and unique processing systems.
Honduran coffee…vevi hoy!
Baristas and coffee roasters getting to visit a coffee farm, meet coffee farmers and experience a hard work at the farm.
Scandinavian Embassy (Amsterdam), Ditta Artigianale (Florence), Chapter One Coffee (Berlin), The Coffee Collective (Copenhagen), WATT Coffee, OR Coffee (Gent), Viva Sara (Kortrijk), Caffenation, Normo (Antwerp), MOK Coffee (Leuven)…Let me draw a map.
New innovations with technology stuff in the industry has brought many changes and been growing quickly already.So the next 10years whatsoever that may change in any area of the industry.I hope we’ll still be making coffee from our knowledge with our ha
On the weekend I spend my morning making noodles soup, watch soccer with a Belgian beer in my hand in the afternoon. Then go run at night.
After paying off the house that me and my wife just bought I would love to own a small piece of land back in my hometown – Chiang Mai, Thailand, to grow coffee.
To be humble and proud to be the last part in the long chain of specialty coffee. To try and learn what customers really want and to meet their needs with a big smile on our face.
Café do Moço
After 10 years working as a barista, this is my first year as also a coffee producer. I am very excited to show how my barista skills can have influence inside the cup since production. For many years Brazilian coffee farmers were focused on produce quantity but now we are looking for flavors, producing quality. My goal is to share knowledge with them to build a new wave in Brazil.
I want to see my wife competing on World Brewers Cup
2005 – 21st
2006 – 6th
2007 – 8th
2008 – 5th
2009 – 10th
2011 – 6th
2012 – 5th
2013 – Champion
2014 – 3rd
2015 – Champion
Danilo Lodi. He is very important to improve the barista culture in Brazil
Panama. I want to discover geisha’s secrets
It’s a surprise!
Applying fermentations processes on Brazilian coffee production
Academia do Café – Belo Horizonte (Minas Gerais) – Brazil
My son and my daughter
I would like to see baristas around the world sourcing amazing coffees in Brazil
I am barista and one of three founders of Monogram Coffee in Calgary, Alberta, Canada. I’ve worked in coffee for 10 years as a barista, manager, trainer, and roaster. This is likely my last time competing at WBC because now that I have staff working for me I would like to coach them as they compete. Competition has had such a positive effect on me that I would like to share that with my staff.
It is the home of coffee royalty: Colin Harmon.
3FE. I have wanted to visit them for years.
I really enjoy seeing the characteristics of other countries’ coffee scenes. From what I’ve heard Dublin’s scene is still young and developing. I love the energy of new cafes, baristas, and owners.
3rd 2015 WBC Gothenburg
11th 2014 WBC Rimini
2013, 2014, and 2015 Canadian Barista Champion
2009-2014 Prairie Regional Barista Champion
Sasa Sestic. If you spend 5 minutes with Sasa, you will immediately understand his passion for creating amazing coffee and his desire to improve coffee through innovation.
I would like to travel through the different regions of Colombia. I would love to taste and understand the different styles, techniques, and flavors in each region.
I am not entirely sure yet, but it will either be from Costa Rica or Ethiopia.
I am excited to see new developments in grinder technology. Grinder companies are putting more R&D into their products and they have goals for their grinders that are aligned with baristas.
Go Get Em’ Tiger. I haven’t even been there yet, but everyone I know that goes to GGET is blown away by the quality of coffee, the creativity of the menu, and the style of service. It’s on the top of my “Must See” list.
I would like to see drying, transport, and storage of green coffee improve to the point that coffee shops can offer more vibrant origins throughout the year.
Music, reading, and spending time with my wife.
I would love to have a roasterie, a couple kiddos, and be able to pursue the things in coffee and music that interest me.
As espresso and coffee brewing equipment continue to improve, I see the role of the barista becoming more service and communication focused.
I opened a coffee shop after I graduated from university, and run it for 11 years already. No matter how many honors I’ve got, I always enjoy being a barista share what kind of magazine coffee to the customer and keep passion to learn more in coffee industry.
Big change for me not only coffee but also everything in my life
What they do who coffee profession. How they are run coffee shop in Ireland? The way that they make customer love coffee. It’s a great opportunity to see and to learn more.
Matthew Perger, he smiles all the time and enjoy every cups of coffee he made.
I’d love to see how they’ve grown such many fantastic coffee there. I think It’s best way for me to understand the coffee flavor.The really flavor.
Finca Deborah Panama. It’s a new in coffee industry, but it’s a very high elevation 2400m. I believe it’s a good growth environment.
Customers know more and more specialty coffee now, and they don’t just listen to barista but also have their own favor, so it challenge baristas to be open-minded and creative.
More and more community coffee shop open up, and customers have many different coffee choices.
Cooking and Rock Climbing
Keep passion in specialty coffee industry!
Being a communicator
Azahar Coffee Company
Biker and tattoo lover. I see coffee as my present, my past and my future. I was the national barista champion in Colombia in 2009. Now I’m back to become the new World Barista Champion with the best chased coffee of the world .
New friends, new coffee , new experience , new books
No idea , I want to be surprised
1st place Colombian Barista Championship 2015-2016
1st place Colombian Barista Championship 2009 -2010
1st place Colombian Barista Championship in “café y licores 2010”
2nd place at Colombian Barista Championship 2014
2nd place at Colombian Latte Art Championship 2011
2nd place at Colombian Ibrik competition 2011
Participant at Global Barista Championship China (BCC) 2014 and 2015
James Hoffmann. He just gave us a single origin as a coffee option.
Yellow caturra 40 years old tree. Perfect balance and full body.
Roastery at source.
Heart, Supreme, Flight Coffee, Caravan Roasters, The Barn.
Producing countries as consumer of high quality.
I’m a biker.
My own coffee shop.
Help to increase coffee consumption in the world.
La Cabra Coffee
My name is Mads and I’m 21 years old. I have been working as a barista for almost three years now – working at La Cabra Coffee for just over a year now. Working at a coffee shop that both roast and source coffees of high quality has opened my eyes to the qualities of the raw material, which is what I aim to convey at the World Barista Championships. It’s my first time competing, so I can’t wait to experience the biggest stage and serve transparent and bright coffees for the judges.
It’s my first time competing at the WBC, so the competition itself is going to be a huge experience, but I haven’t been to Dublin before, so the prospect of doing a bit of sightseeing and hopefully relax a bit is also appealing.
I’ve only heard about 3FE, so I’m definitely going to visit those guys.
I haven’t visited Ireland before, so I don’t know too much about the specialty coffee market – aside from 3FE, but I can’t wait to meet other coffee professionals with whom I share the same interests.
Danish Barista Championship 2016 – 1st Place
My colleagues Sonja Zweidick and Dane Oliver. They’re both incredibly talented and determined to get the best out of the coffees we work with on a daily basis.
I’d love to go to Colombia at some point, as I’ve worked with some very interesting coffees from the farm La Palma y El Tucan, so at some point I’d like to visit the farm and learn more about harvest and processing.
I’m going to continue the cooperation with La Palma y El Tucan. I haven’t decided the exact coffee, but I’m confident it is going to amazing and unique.
Brightness and transparency in the final cup. Baristas and roasters striving to convey the qualities of the raw material, with an aim to highlight terroir, varietal and processing of the coffee.
Prufrock in London is definitely one of my favourites – beautiful café, experienced baristas and great coffee.
An increased focus on the inherent qualities of the bean. Less roasty coffees and more transparency on the cupping table.
I follow the English Premier League closely – more specifically Liverpool FC – they are my other big passion. Besides sports, probably Literature, very dark nuances of humour and creating a language that only I can understand.
I’m definitely gonna continue working with specialty coffee, but I’m gonna start my studies this autumn, so I will move into a part-time role at the café.
To aim for transparency in the final cup, and thereby conveying the hard work done at origin. Also engaging the customer in what coffee can taste like, depending on where it’s been grown, how it’s been processed etc.
I’m totally committed to obtaining high quality coffee in Ecuador by working together with producers, roasters and baristas, in order to enhance the experience of consumers who seek specialty coffee. I’m constantly educating myself because my main goal is to contribute our industry by sharing knowledge, developing more efficient procedures along the value chain, generating traceability and consistency. I would like to help opening new direct trading relationships and therefore get better incomes for those producers who strive everyday so we can have a nice cup of coffee. All of this so that our country gets to be recognized as one of the most amazing origins.
Never been to Ireland before! I’m sure there will be lots of beautiful places to visit, nice culture and amazing people to meet.
3FE of course, and Vice. But obviously, I want to visit as much as I can.
Being the WBC host is a big deal, so the market must be moving forward really fast and really well. I also want to try a legitimate Irish Coffee.
1st Place – 2014-2015 Ecuador National Barista Championship
46th Place – 2015 World Barista Championship Seattle
2015 Fushan Cup Barista Competition, China
1st Place 2015-2016 Ecuador National Barista Championship
There are so many names, and all of them have taught me a lot.
Ethiopia! The origin of it all.
I’m using a typica variety from Juan Peña, owner of Finca La Papaya. Very high quality coffee!
Science behind coffee extraction drives me crazy. But currently I’m very attracted by coffee farming and processing.
Bourbon Coffee Roasters in Bogotá!
I want Arabica to stay alive forever, so I would love seeing more people taking consciousness about climate changing. Also, better treatment, payments and education for coffee farmers, they are the key for sustainable production of specialty coffee
I like chemistry and biology. Sports and movies.
I would like to become an embassador for specialty coffee in Ecuador. Having my own coffee research project.
You are the voice of every single person who worked hard so that you could sell a cup of coffee. So, brew responsibly!
Coffee is my energy, apart from a profession. I enjoy working with coffee so much, that most of the times it doesn’t seem like working. I love communicating with people, preparing the most important beverage of their day. I like the relation a barista acquires with his customers. Apart form coffee, I like spending time with friends and my dog, Rihanna. Looking forward to the championship.
I am always excited to meet new places and people!
Its the 3FE coffee shop.
The championship will be the greatest chance from me to discover all about Irish speciality market.
Greek Barista Championship, 2015, 1st place
World Barista Championship, 2015, 21st place
Greek Barista Championship, 2016, 1st place
Stefanos Domatiotis, my teacher, for his endless energy and passion.
Ethiopia and Colombia, because they present a great range of varieties and terroirs.
It’s a surprise. Its something brand new in coffee.
The variety’s evolution and crossing.
Coffee Profilers, Berlin.
I would like consumers to care about what they drink, to consume more quality coffees.
Travelling and cinema.
I would love to own a special coffee shop.
José de la Peña
4th time representing Guatemala in a World Barista Championship. Once, 7th place in Melbourne. Professional Barista for eight years. I work as coffee instructor for a Coffee School in Guatemala. This time, I’m bringing an exotic coffee from Guatemala, and I hope to impress the judges.
Yes I am so excited, It’s going to be my second time in Europe
The Bald Barista, Clement & Pekoe
The Growth of Specialty Coffee shops / Roasters
12th Place – Colombia, 2011
12th Place – Australia, 2013
13th Place – Seattle, 2015
3rd Place – Gothenburg, 2o15
11th Place – Rimini, 2014
2013, 2014, and 2015 Canadian Barista Champion
2009-2014 Prairie Regional Barista Champion
Michael Phillips. Because of his impressive performance in London
Kenya for the different varieties and high coffee quality.
An exotic guatemalan coffee
The new coffee methods.
The customer knowledge
To own a Coffee School
To take knowledge to the cup and share it with the customer
The Cupping Room
I am working with person who are also enthusiastic about coffee. We all come from a small city.
Tryggvi Þór Skarphéðinsson
A passionate coffee lover from Akureyri, Iceland!
First time visit to a beautiful city
1st Place – Icelandic Barista Championship 2016
They are many, don’t make me do this.
Brazil, Kenya and Burundi for their sweet beans
Better grinders, better tamping, better coffee, more extraction! More love!
Kaffislippur and Reykjavik Roasters are doing good stuff in Reykjavik at the moment.
I would like to see drying, transport, and storage of green coffee improve to the point that coffee shops can offer more vibrant origins throughout the year.
Music, bicycling, outdoor coffee making?
Travel abroad, work and learn more about coffee. Hopefully open my own coffeeshop.
Make great coffee and be able to explain what make coffee so amazing!
Travel Food Services
Proud to represent my country. I am 30 years old and have experience of more than 10 year as a barista. Providing high quality coffee service to my guests is my priority and passion. I also write a coffee blog.
WBC is a biggest platform to show and learn barista skills, i am very much excited to meet coffee professionals from around the world.
I have a long list but 3FE, The Art of Coffee and The Bald Barista are on top of my list.
1st Place: 2016 National Barista championship – Bangalore,India
3rd Runner Up: 2015 National Barista Championship – Bangalore, India
2nd Runner Up: 2014 National Barista Championship – Bangalore, India
Costa Rica. Producer of some great coffee.
Indian estate blend 100% washed arabica.
Cafe culture – great coffee, energetic environment and lovely people
Barista’s profession should be considered as most important role in any cafe operations
Open my own café.
As espresso and coffee brewing equipment continue to improve, I see the role of the barista becoming more service and communication focused.
Common Grounds/St. Ali
My name is Joshua Tanu and I am the 2016 barista champion of Indonesia. I have been competing for 4 years now and have loved and enjoyed every moment of it. It excites me to be able to go back to the world stage to compete in the WBC 2016 in Dublin, Ireland. Me and my 3 partners have 2 cafes in Indonesia, Common Grounds Coffee Roastery and St. ALi Jakarta. It’s truly an honor for me to represent my home country of Indonesia in the WBC.
I am excited to represent Indonesia again in the world stage for the second time and to see all great coffee professionals
I’m excited to see the growth of the overall coffee market there and especially the growth of the coffee professionals
Indonesia Barista Championship 2014 – Champion
Indonesia Barista Championship 2016 – Champion
World Barista Championship 2014 – 31st
The innovations of new products to make coffee better!
All the cafés in Melbourne and the U.S.
Improvements of coffee standards around the world.
To educate, introduce, and serve wonderful coffees to everyone.
My name is Natalia Piotrowska and I’m 27 years old. I have a Bachelor of Business Management and Human Resource Management. I’ve lived in Ireland for the last 8 years and this is where my coffee adventure started. I’ve been competing in national barista championships for last 5 years. I’m the 2015 and 2016 Irish Barista Champion.
I’m representing Ireland, I guess this is why
All of them.
2016 Irish Barista Championship – 1st Place
2015 Irish Barista Championship – 1st Place
Sasa Sestic as the work he does with Project Origin is truly amazing, he is a true inspiration for me as a coffee professional and also as a human. Sam Corra as he is the most amazing roaster I have ever met.
Colombia as it has very innovative producers and farms.
It would be good to see new generations taking over coffee cultivation with happiness and heads full of innovations and ideas how to improve and make farming attractive for next generations to come.
Food, hospitality, business management. Theatre.
Setting up coffee shop and roastery.
Educate others, encourage others to join our community and engage with customers in humble way.
I have been working in the coffee industry for the last 11 years. I moved to the U.K. at the age of 19, and started to work in a coffee shop in London for a company called Caffe Nero, and quickly progressed to managing a few store in the city. Then I moved to Sydney, Australia, where I was amazed by the coffee culture and started to work and study in the specialty coffee industry. I lived in Oz for 3 years. After moving back to Italy, I started sharing all I’ve learned with the Italian community, by starting working as a trainer. I work now as a consultant for Quarta Caffe s.p.a., and I am in charge of the training facilities.
Because I believe it’s a great city and has great coffee culture.
Colin Harmon’s 3FE.
How well and quickly it has developed.
5th Place – 2013 Italian Barista Championship
4th Place – 2014 Italian Barista Championship
2nd Place – 2015 Italian Barista Championship
1st Place – 2016 Italian Barista Championship
There are many to admire and it is hard to answer, but i look for genuine and humble baristas.
Colombia and Costa Rica, because I’ve never been yet.
I don’t know yet.
I love how the barista are now directly in contact with the farmer.
There are many. Probably Coffee Alchemy in Sydney, where I tasted my first speciality espresso.
I want to see how the style of service evolves, which I believe has the most important role.
Sports. I love mountain biking.
Personal, definitely a family. Professional, taking care in what I’m doing already and to learn more and more.
I believe customer service is the main thing.
I have been a barista for 10 years. I started my business REC COFFEE with a small coffee truck 8 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!
I cannot wait to have a reunion with my coffee friends and also I’m excited to meet fellow competitors of WBC. This is my first time to visit Dublin. I want to enjoy every moment.
This is a great opportunity for me to be there and actually feel the Irish specialty culture and market.
Semi-Finalist – 2010 Japan Barista Championship
3rd Place – 2011 Japan Barista Championship 3rd place
4th Place – 2012 Asia Barista Championship, Singapore
Semi-Finalist – 2013 Japan Barista Championship
1st Place – 2014 Japan Barista Championship
7th Place – 2015 WBC
1st Place – 2015 Japan Barista Championship
There are too many to list here.
I’d like to visit Costa Rica and Guatemala, because I have never been these countries.
An Ethiopian coffee.
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.
Too many to write. I want to visit all the places I can.
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 & cameras.
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 kiddin’.
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.
Artcaffe Coffee and Bakery
Hello, WBC. My Name is Martin Shabaya. I am 26 years of age and currently working as a barista in Artcaffe Coffee and Bakery, Kenya. I have competed three times in the National Championship – winning twice, and finishing 1st runner up on my first trial. I am also the current Africa Barista Champion. I love competing and the challenges as well. Highly looking forward for the WBC and hoping for positive results.
I love Irish culture.
The Art of Coffee
Creativity in promoting the coffee culture in Ireland
1st Runner Up – 2014 Kenya National Barista Championship
Winner – 2015 Kenya National Barista Championship
2nd Runner Up – 2015 Africa Barista Championship
Winner – 2016 Kenya National Barista Championship
Winner – 2016 Africa Barista Championship
MATTHEW PERGER. Because of the revolution he has brought about in the entire world of coffee and his aim in maximising extraction yield.
Ethiopia. To see where the magic beans were discovered.
A washed and unwashed arabica.
Dorman’s coffee shops.
More coffee consumption in places of origin.
Drawing and design.
Owing a speciality coffeeshop.
Coffee knowledge from tree to cup.
Five Elephant Coffee Roastery
My name is Janis. I ended my rugby career at the young age of 19 and decided to become a barista, because I did not know what it was. It was something to do with coffee and I really loved coffee. So I tried until I became a barista. 3 years later I am even more excited about coffee. I want to explore more, know more and share more. Everyday is a learning experience and that’s what matters the most. I had the urge that there is something more to know or more to do, so I moved to Berlin to learn and explore and so far it has been amazing. Working with people that drive you forward is the most satisfying. For now I’m enjoying this and we will see what the future brings.
To be able to represent my country
I have never visited Ireland, so that it is going to be very exciting.
2014 Sanremo Opera Cup (Latvia) – 3rd place
2016 Latvian Barista Championship – 1st place
Patrik Rolf Karlsson, because of the profesionalism and work ethic.
Guatemala, because it never dissapoints and tastes really great.
Maracaturra from El Socorro in Guatemala. A high quality and great tasting coffee.
The attention to farming and keeping it sustainable.
Tim Wendelboe, Coffee Colective, Koppi
More young people involving in producing high quality coffee.
Every that is tasty (food, drinks), world exploring and biology.
To be better than today. To help others become better and to be happy.
To be humble and be an ambassador for all good coffee.
CoffeeHill, UAB “Ipek Trade”
Hi guys, my name is Laurynas and I work for CoffeeHill coffee chain in Lithuania. I joined the coffee industry less than year ago, and this journey was just amazing in all aspects! Knowledge about coffee totally changed my view on life. I got inspired by it, and two months of training for national championship paid off. I am really excited how many people I have already met and even more excited about WBC as it will show me what specialty coffee culture looks like at the highest level.
It is an amazing opportunity to meet all the coffee lovers and barista colleagues!
3rd Floor Espresso and Bewley’s Tea and Coffee as Seivijus Matiejunas works there (Lithuanian who represented Ireland in 2014 World Latte Art final).
It is way bigger than Lithuanian specialty coffee market, and I hope to see new ideas, find new coffees, tastes and friends.
1st Place – 2016 Lithuania Barista Championship
William Hernandez from El Salvador, because he qualified to WBC final the first year he competed and also worked as barista!
At the moment it would be Kenya, because I won my nationals with Kenyan coffee and that really made me fall in love with it
Hopefully Kenyan coffee.
I love that it’s growing in countries like Lithuania and more young people get attracted to it.
Taste Map, Vilnius, Lithuania. Wonderful people and roaster Domas Ivonis.
Young people drinking and understanding espresso.
Snowboarding, rugby, music.
I want to try roasting, training other baristas, inspiring people about coffee in larger scales than now.
Inspiring people about coffee.
I’m 24 years old this year, and I’ve been working with coffee for 2 years. I majored in Accounting and Finance for my degree course but somehow, some magic happened and I’m obsessed with coffee now. I’m that kind of person who really need coffee daily. Like everyday for real.
I heard Dublin is a lovely city, and representing my own country to compete against so many coffee professional. Why not?
Well, most of the coffee will excite me. Colin is a plus point to it!
Malaysia Barista Championship 2015 (3rd Runner Up)
Malaysia Barista Championship 2016 (Champion)
Charles Babinski! His dedication and passion has truly inspired me to work harder and harder.
I have an obsession with Colombian coffee.
I’m not sure yet. Still in the consideration stage.
Innovation and drastic changes.
Three Little Birds!
Increases in the consumption of specialty coffee, more great baristas and greater coffee.
Desserts and tea!
I’m looking forward to developing more great baristas and serving great coffee to the community. I believe this will help to move the industry forward.
Providing customer service that is up to customers’ expectation. Understanding we are in the F&B industry, this is essential.
Julieta Vázquez Rivera
Arandela Barra de Café
I’ve been a barista for 6 years now. I love coffee because there is always a chance to learn something new and meet new people. This is my second time in WBC and it’s an honour to represent my country again.
I’ve never been in Dublin but I can’t wait to let coffee take me to new places
As many as possible.
To get into a different coffee culture. To learn and have the opportunity to try different coffee beans.
2nd Place – 2013 Mexican National Competition
1st Place – 2014 Mexican National Competition
1st Place – 2015 Mexican National Competition
There are so many people I admire in the coffee industry. The Mexican barista community is growing so fast. I admire the passion of Enrique López (coffee producer), and Gerardo Vázquez (coffee producer, and coffee roasters). They share a lot with everybody.
Ethiopia. Because it’s where coffee comes from.
Always share with customers. Not only coffee information, but passion. Give the best in every cup.
Lise Marie Rømo
I’m 26 years old, and have been in the industry for 7 years! I’ve been an active competitor for a mere 6 years, and reached the national finals 3 times. Four years ago I started working for Java espressobar, which has been an incredible voyage with incredible people! This is my first time in the World Barista Championship, and I sure look forward to it!
To gain knowledge and get to know some of the big brains in the industry.
Norwegian Barista championship (2013) 4th
Norwegian Barista championship (2015) 2nd
Norwegian Latte art championship (2015) 2nd
Norwegian Barista championship (2016) 1st
La palma Y El Tucán
Ten Belles Paris
A less judgemental coffee industry
Wine, music and friends.
Meet people, travel continue learning and innovating in coffee.
Code Black Coffee
Hi, I am a Kiwi Barista from lil ol’ New Zealand currently working in Melbourne, Australia. My current role is a Coffee Trainer and a Barista for Code Black Coffee. I have been in the Speciality Coffee Industry for about 4 years now and love every aspect of it. The more I learn about this craft and industry, the more I don’t know about it. I love competitions not only because I’m competitive in nature, but the people get to meet are full of passion and inspirational in their own rights. The competitions push you to your limits not only in skill and knowledge about your craft but it puts you in situations where you learn so much about yourself. I am 24 years old. A Chinese born in Fiji, raised up in New Zealand working in Australia. Ever since High school I have always been in the hospitality industry and still am and might be for a while in the future.
I am always excited to fly over to the other side of the world (Like actually the other side). The fact that I get to go for something I’m passionate about and career focussed makes it all the better.
3fe of course, one very inspirational establishment to me.
I’m excited to see how specialty is being received there by their consumers.
2016 NZ Barista Champs – 1st place
2015 NZ Barista Champs – 2nd place
2013 NZ Barista Champs – 10th place
2013 World Latte Art Champs – 6th place
2013 NZ Latte Art Champs – 1st place
2012 NZ Latte Art Champs – 3rd place
Colin Harmon (not because we are competing in his city), because of the way he approaches and delivers coffee, approachable and smart about the industry.
Ethiopia. Not only was it the coffee from here that first made me intrigued by speciality, but I also see a lot more potential for Ethiopia to produce some amazing stuff (even more amazing than the amazing stuff they already have).
Leku – Experimental Naturally Processed Ethiopian
I am always excited by the new gadgets and tools that are released to help baristas in either precision / efficiency / consistency, but more anything the trend of the approachability of specialty coffee.
If you’re in New Zealand you have to go to Camper Coffee in Auckland. In Melbourne, Australia a must visit is Patricia Coffee Brewers.
I would like consumers to be more involved in our progression for better quality and/or sustainability. I would like a standardised system that qualifies an establishment to be labelled “Specialty” so that there’s a clear separation of what is Quality.
FOOD! massive fan of restaurant industry and an amateur home cook. Film from mainstream blockbusters to silent films using only sign language (The tribe, amazing and hard hitting, #real)
Obviously to have my own establishment one day whether it be a cafe and/or restaurant (but thats long term). Short term wise… See the world! work in different cities around the world.
It is to bridge the gap from Cup to Consumer from the chain of quality from Seed to Cup. To enhance / educate the consumers experience with a smile
Silvester Dan Samtne
Silvester Dan is the current Director for Coffee at El Union coffee in San Juan, Philippines. His partners Kiddo and Mia started it as a way to enjoy coffee and enjoy surfing at the same time. Since then it has blossomed into a premier coffee bar in the Philippines and a landmark in the beach town. When not at the beach he is Director of Developers for Origin Coffee Network based in Singapore. Silvester along with his partner Danielle and Daniel have a shared vision of making coffee relationships between the persons making coffee at origin and the developers creating coffees for all of us to enjoy.
To experience the city and the country, not to mention the Whiskey!
PNBC 2016, Winner
Ethiopia, to experience the coffee ceremony and the challenges in specialty coffee they face.
This is a secret at the moment. I’d like to explore the Gesha/Geisha varietal
Specialty coffee experiences anywhere and everywhere.
In Manila, Yardstick coffee, Habitual Coffee, Coffee Empire, EDSA Beverage Design Group, YDG Coffee, Bo’s Coffee (national chain brand) and The Curator.
Specialty coffee experiences anywhere and everywhere.
Design, Dining experiences, Surfing, Hiking, Swimming, Biking, Music and art.
To uplift the standard of Philippine coffee developers and producers at the farm level to be a destination on the world circuit.
To create memorable coffee experiences for those who we serve.
Brisman Kawowy Bar
I work in coffee for 8 years. started to compete almost imediatly. I co-own a coffee shop in Poznan, Poland called Brisman Kawowy Bar. Besides coffee, I like football and I’m doing my PhD degree at University of Economics in Poznan – and yes, my thesis is about coffee.
First because it is WBC and it is always exciting, second – it is the land of Colin Harmon
3fe, The Fumbally, Coffeeangel, Love Supreme
I think for now it is one of the places where coffee market is actually built by many different coffee cultures – like Polish
World Latte Art Championship 2016 – Final – 5th place
2016 Polish Barista Champion
2016 Polish Latte Art Champion
2015 Polish Barista Champion
2015 Winner of Milano Latte Art Challange
2014 Polish Latte Art Champion
All farmers – those are people that let us prepare better and better coffee
Brazil and Ethiopia – those are the most important coffee countries, and one of asian ones – just because I’m courius of it
Salvador – but I don’t know the details yet – still choosing
Starbucks roastery and tasting room – it is a great example that specialty coffee is a strong trend even for such big company
More people caring for what coffee and how they drink
Personal – finish my PhD degree. Professional – open another coffee shop.
To share their knowledge, and serve better and better coffee
D•Origen Coffee Roasters
Basically a great coffee lover! I am a Barista that breathes coffee and my main goal is to bring to my country, Portugal, the greatest possible knowledge and experience in specialty coffee, my passion! Its all about coffee and the great world that it can offer to you!
Yes i am!!! It is great to visit a new town, that are improving the quality and the growing of the speciality coffee market.
Vice Coffee Inc., Coffee Angel, 3FE
It’s a really new fresh speciality coffee marke, so this way I will feel how they are given their first steps. And hope to feel the purity of the principle, but with great quality. It should be a great example for me to bring that example to my country.
National Barista Champion of Portugal 2014
National Barista Champion of Portugal 2015
Hidenori Izaki. I don’t know personally but he is a real inspiration because of is his genuine passion for coffee and it’s simplicity. A real model as a Barista should be!
Colombia because the producers are really focused on the encreasing of the quality of the speciality coffee.
This information is not avaiable yet.
What excites me is the new way that the speciality coffee market is going on, more focus on the client, more focus on the coffee, but in a soft way!
D.Origen (Spain); The Barn (Germany); Has Bean ( UK)
The quality of life of the producers and all the people that work in the farms. I love Speciality Coffee because it creates a better connection between the farmers and roasters and that improve the quality of life of the producers and their workers.
I want to be an relevant member in the transformation of the coffee market to speciality market in my country, Portugal. I love to be a Barista and I want to pass that knowledge to the next Barista generation.
DoubleB Coffee & Tea
I’m working as the head barista in one of the largest coffee chains in Russia – DoubleB, specialised in speciality coffee. I began my coffee way in 2007 and until this moment I participate in barista championships. I’m waiting for new meetings, new ideas and great inpiration from WBC. See you in Dublin.
It’s new professional experience for me
3FE, Vice, Roasted Brown
Marco filter, Colin Harmon.
Russian Latte Art Championship 2012 – 4th Place
Russian Barista Championship 2013, 2014 (7th Place)
Russian Barista Championship 2015 – 4th
Russian Barista Championship 2016 – Champion
Charles Babinski – interesting way of competing. Dmitriy Boroday/ Nikolas Chistyakov – they are my idea leaders
Colombia. My favourite coffee farm is from Colombia
Colombia Red Catuai
Black Eagle Gravimetric
Chelovek i Parohod, Coffeemania, Good Enough, Drinkit (Moscow), Papa Carlo (Ekaterinburg), Coffee Cult (Tula), Met, Welcome Coffee, Coffee 22 (SPb)
20% increasing of speciality coffee market
Football – my favourite team is Rubin from Kazan. Travelling.
To build my own coffee house
Communication with customer
My name is Nenad Stojanovic. Currently I work as Head Barista for Pržionica D59B in Belgrade, Serbia. I started my career in coffee industry back in 2008 and have been ever since constantly enthralled by all aspects of coffee. Participation at WBC 2010 in London has been an eye opening experience for me as for the first time I have really experienced coffee as a culinary product and thus have witnessed endless possibilities with sourcing, roasting, brewing and serving of specialty coffees. Nowadays, I am very passionate about my job and particularly enjoy teaching and training. I personally relish the opportunity to represent my country once again and share my passion for this craft. IIn future I see myself still working in coffee, having my own shop, standing and facing my customers but also probably taking part in other coffee related projects. I am just lucky and glad to be part of this amazing world coffee family
To see old and to meet new coffee people
3FE, Tamp & Stitch, Indigo & Cloth, Vice
Their approach to coffee, and standards in the Irish specialty coffee market.
I participated of WBC in London 2010, and I took 41st place.
Matt Perger, (he pushed every year in competition to the next level). Sasa Sestic (passion about coffee)
Costa Rica. At WBC in Vienna I was lucky to meet competitor and team from Costa Rica… and they left biggest impression on me.
Underdog, Taf, Great coffee, Tim Wendelboe……
I like to see that some other markets and country start and go up in specialty coffee industry
To learn more about coffee roasting and sourcing and to educate some new generation about coffee
Honest passion about this profesion
My passion for specialty coffee started in Melbourne in 2011. Since then, I’ve worked to achieve my ultimate goal – to learn more about coffee everyday. This journey brought me to being a barista in specialty coffee cafes, to being a coffee roaster, attending SCAA events and roasters guild and now, competition in Dublin. It had been a fulfilling ride and I’m sure it wouldn’t stop here.
To learn about the coffee culture in Dubin.
Singapore Barista Championship 2014, 2015, 2016
Sang Ho Park – he is driven, meticulous and all for pushing boundaries.
Ethiopia and Kenya – birth place of coffee and the origin synonymous with specialty coffee.
The use of technology in quantifying sensorial evaluations to help unify the industry and direction in which we are moving towards.
Seven Seeds Coffee in Melbourne
I’d like to be a green coffee purchaser.
To communicate and share the coffee experience adequately.
To be humble and be an ambassador for all good coffee.
Coffee enthusiast from Slovakia.
I have never been to Dublin, so looking forward to it’s vibe.
It’s quite new to me so looking forward to explore it
2nd place World Aeropress Championship 2015
Marian Plajdicko – Slovakian barista
Happy Baristas in Berlin
Music, reading, and spending time with my wife.
Hola Coffee & Coffee Cooking Studio
I started making coffee four years ago in the first specialty cafe in Madrid, Toma Café, and I soon was hooked to it. Two years after that I was asked to take a commercial coffee company (Mokka) to the specialty busissnes, being their roaster and trainer. I kept learning and I become an Authorised SCAE Trainer. Now I also run a website with advanced info for baristas in Spanish > www.hola.coffee < and I am starting some projects as a coffee consultant. I also love dogs, specially Dori, and craft beer 😀
First time in Dublin, first time competing in the WBC.
3FE, First Draft Coffee, Fumbally
I am excited to get to know it, 3fe and Colin are well recognised outside and I want to know why!!
Spanish barista championship 2016 – 1st place
Scott Rao. His books and methods are the foundation of my work.
Ethiopia. I won the national championship with a coffee from there and the magic that surrounds that country and its coffee have always fascinated me
Don’t have it yet.
Automation of quality in making coffee. Machines with scales, distributors, the new generation of tampers, grinders, etc. that will aloud baristas to be more consistent and focus on service more than in their routine.
Prufrock (London), G&B (LA), St. Ali (Melbourne), Nomad Coffee (Barcelona), 3FE (Dublin), Sakona (San Sebastian)
I would like to see the specialty coffee reaching new audience. I would also like to see more differentiation between coffee shops, they all look similar right now!
Not much… hahahaha. I also like gastronomy in general (food, wine, beer); graphic and product design, dogs.
Open my own barista academy and rise the level of hospitality in Spain
Being able to communicate to a common customer why what he is doing is important, and why the product he is working with is so extraordinary.
The Portland Project
I founded the coffee consultancy company The Portland Project after having worked at some of the best coffee companies in South Africa. I built the company on my years of experience in the industry to offer help to all those looking to get into the coffee industry, as well as established businesses to get the most out of their solutions. From in-house coffee solutions to white labeling, café setup, roastry setup and optimization. Melbourne, Mauritius, The Maldives, Reunion and parts of Europe are just some of the cities and countries that I have received and spread my coffee knowledge and experience to. Subsequently we have bought into MoreFlavour. A company highly focused on distributing quality brewing equipment across South Africa. We are now the agents for some of the best brands in the coffee world. Aeropress, Nuova Simonelli, Baratza, Porlex, Rhinoware and Brewista to name but a few. I started in the coffee industry to pay my way through my commercial pilots license. My 8 year career includes such highlights as 2012 SA National Barista Champion, 2014 SA National Cup Tasting champion, 2016 SA National Barista Champion
You mean besides finally going to 3FE, drinking Guinness in Ireland, have some delicious Irish Whiskey… Ha ha ha… Besides all that, I cannot wait to be around some of the worlds best coffee people!
3FE obviously… I’m sure they are going to be swamped with fan boys such as myself. Cup and Brother Hubbard along with any other suggested by any of these places.
South African Barista Nationals 2012 – 1st
WBC Vienna 2012 – 44th
South African Barista Nationals 2014 – 9th
South African Cup Taster Nationals – 1st
South African Barista Nationals 2016 – 1st
Gwilym Davies and Colin Harmon. Both of whom exude all the traits I feel every great coffee proffesional should have. Gwilym has always been a great sounding board for coffee related ideas and help.
El Salvador, Colombia and Kenya. Their different cultures and amazing coffee’s are massive draw card. Every person that I have met from these countries have always been the most humble and amazing people.
Colombian – Finca La Chorrera. Think green apples, black tea and berries.
More focus on grinder technology as well as the intergration of scales behind the espresso bar.
Prufrock, Origin Coffee Cape Town, Rosetta, Espresso Lab, Shoreditch Grind, Sevenseeds Melbourne, Ozone, Taylor Street, Sensory Lab, Shift, Rock n Roller and The Factory Cafe
More accountability on cafes towards the quality or rather still the promoted quality of the coffee they use.
I like to ride or drive anything fast enough to get me into trouble with the law. Between training I spend a lot of time on a racetrack with friends. Scuba diving, Free-Diving, Mountain Biking, Beer, Mixology and cooking.
5-10 cafe’s and sites across South Africa and the UK. I want to finish my commercial pilots license.
To be a guide to our clients. To take them down the rabbit hole, just like alice… With less LSD
Sa Hong Kim
I am a Barista. Also, I am an explorer of the coffee world. Exploring the coffee world, it’s my pleasure! Let’s go exploring!
Because I can meet world coffee people. we can be friends.
Colin Harmon’s Cafe (3FE)
2007, Korea barista championship – 1st place
2008, Asia barista championship – 4th place
2010, Korea National barista championship – 2nd place
2013, Korea National barista championship – 5nd place
2015, Korea National barista championship – 2nd place
2016, Korea National barista championship – 1st place
Sung Bae Kim. He always says learning is hard, saying is easy
Ethiopia and Kenya. Because I love that coffee flavour, and never been before.
Costa Rican coffee. New variety, new process.
Modular bar systems
Coffee machine changing automate
Movie, music, science
I want to be real pro barista, like a star chef. And I want discover new coffee world.
Bridging coffee origins and people, and helping who make a living from coffee
Love Coffee Roasters
I was born in Australia, but have spent most of my coffee career in the cold of Sweden. I work for Love Coffee Roasters in Lund, and love getting the opportunity to get more and more involved in different stages of the coffee production cycle. Last year I started The Barista League in order to give Baristas who might usually be stuck behind the machine a chance to do something fun and exciting in the coffee community without paying a fortune or training for months. We run events around the Nordic region for Baristas, skilled and new alike.
Apart from the Guinness? But seriously, what is there not to love about Dublin… And to get to go and compete for Sweden at the same time…
3FE, Vice, Proper Order.
I mentioned the beer already didn’t I??
Swedish National Barista Competion 2015 – 3rd Place
Swedish National Latte Art Competion 2015 – 3rd Place
Swedish National Barista Competion 2016 – 1st Place
Charles Babinski for managing to make amazing competition routines without all the crazy and ego…
Colombia. There is an street stand selling Buñuelos that i need to visit again.
We shall see…
Koppi – Helsinborg, Sweden. Patricia – Melbourne, Australia. Kettle Black – Melbourne, Australia.
I would like to see that we stop listening to the loudest person in the room and start listening to the one who actually has something interesting to say.
Drinking. Sharp Chef Knives. Cooking. Music. Some of them can be done at the same time.
To deliver a good coffee experience to the consumer. Huge Latte with 4 sugars or perfectly brewed Kenyan V60, giving them the best experience is literally our job.
Sensory Lab Coffee Roaster
Hi, my name is Eddy. I am a roaster from Sensory Lab Coffee Roaster in Melbourne. Cheers!
Espresso Service West
My name is Lex and I am 30 years old. I’ve been a barista for about 8 years. I started working in coffee as a barista. after that I was the owner of a coffee-truck, an espresso bar and a roastery, all based in Amsterdam. Last year, I sold everything and I’m now working as a barista-trainer for Espresso Service West in The Netherlands. I’m taking a year off from the craziness of starting companies, but I’ll be back with new ideas and they will always be coffee-focused.
I’ve never been to Dublin but heard great stories! Very exited to see what the city is like. I hope I’ll have some time to visit some areas
The Fumbally, Brother Hubbard and of course 3FE
I’m always exited to see what specialty coffee is like in other cities and countries. Dublin was certainly high on my list!
2nd Place – 2011 Dutch Latte Art Championship
1st Place – 2012 Dutch Cup Tasters Championship
1st Place – 2015 Dutch Barista Championship
15th Place – 2015 World Barista Championship
1st Place – 2016 Dutch Barista Championship
Henk Langkemper. Truly loves the (Dutch) specialty coffee scene. Always sees what’s happening before we do.
Colombia. I’ve brewed, roasted and tasted so many amazing coffee’s from this country. It’s about time I pay a visit!
A coffee from Colombia. I’ll have more specifics in June
I don’t know about trends, but I would love to see more focus on coffee-varieties.
“Fried Hats Coffee” in Amsterdam
Climbing, cycling, running, my girlfriend Tess, pizza, beer, whisky, building things
Starting another coffee-focussed company, writing a book about coffee, making a short film about coffee
Be nice to people
I am a home barista, working as a software engineer. When I was in college, I was drinking too much coffee to stay awake. Most of them were instant coffees and then I discovered french press and started to buy different pre ground coffees. Then I started to search and learn. I really love coffee and I want to show what you can do if you have enough passion.
To compete in WBC
2nd Place – 2015 Turkish Barista Championship
1st Place – 2016 Turkish Barista Championship
Nick Cho. Why not?
El Salvador. I have friends there and I won my first competition with an El Salvador coffee, so I want to pay a visit and thank to people who involved this success.
I am using an El Salvador coffee. It is a secret right now.
Learning new things everyday and improving myself. Also connecting with people and meet new people. International friendships and competitions. Also I really like how new processing and drying techniques affect the cup.
Everyone. You can learn a new thing from every one of them.
More focus on coffee. Especially now in Turkey, we are paying attention on equipment and other stuff more than coffee. Hope we can start focusing on coffee more than other things asap.
Eating and drinking. Also traveling and seeing new cultures. Also weight lifting and music. I play bass guitar and since I do not have too much time because of work, we dismiss our blues band, I am trying to attend some jam sessions and stuff.
Work for coffee, building my own company. Focusing on coffee full time obviously. Sourcing coffee and some things about production. Also I really like to work behind the machine so I want to do some barista shifts as well.
Customer service. Teach specialty coffee to customer when they want.
Kampala Serena Hotel
I am the current Ugandan Barista Champion 2015 and have placed third in Africa in the 7th Africa Barista Challenge, 2016. I work at Kampala Serena Hotel in Kampala, Uganda as a barista with five years experience. I began as a barista student in 2010 through a university student barista competition, a Ugandan government program under the Uganda Coffee Development Authority, which promote coffees in Uganda.
To compete in the barista competition and to meet other coffee professionals
The baristas and the consumers
Finalist number 3 – 7th African Barista Challenge,2016
Winner – 9th Uganda National Barista Competition, 2015
Winner – 8th Uganda national Barista Competition, 2014
Finalist number 6 – 3rd Uganda national barista competition, 2010
Matthew Perger – his coffee publications and research.
Colombia, to tour their coffee farms and estates.
Washed arabica from Sip Falls in Uganda and pulped-natural process coffee grown around Rwenzori Mountain in Kasese, Uganda.
Coffee import and export trade barriers
Soccer and dancehall music
Opening a speciality coffee roastery
To have product knowledge and to make good coffee beverages
This is my third time at WBC but it feels like my first time. I am working with coffee 7 years. 6 as barista, and for 1 working with green beans and roasting. Coffee is my work that I love.
Because it’s my third time)
Don’t know yet
WBC 2012 Vienna – 34 place
WBC 2014 Rimini – 13 place
Ethiopia, because it is the beginning.
More people that understand good coffee
United Arab Emirates
I’m Lyndon, 26 year old single lead barista in Theespressolab, Dubai, UAE. It’s one of the first full pledge specialty coffee shop in the region. I’m an ex-bartender turned into a barista… I’ve won championships in bar tendering and in barista comps way back in Philippines. If given a chance I’d like to compete in Coffee in Good Spirits as well. I fell involve with specialty coffee when I first sipped Graciano Cruz’s Los Lajones Panama back in 2014.
I will get to meet coffee professionals share and learn from them.
I will get to learn their way, and what their approach is to speciality coffee
2013 Regional Barista Champion – Cebu, Philippines
2013 Latte Art Champion – Davao, Philippines
2014 Lavazza National Barista Champion – Dubai, UAE
2015 National Barista Champion UAE
Maxwell Colonna-Dashwood. I like his approach on how important water is to coffee.
Panama, I want to meet Mr. Graciano Cruz and see his farm in Boquete
Ninety Plus Ethiopia Hachira Yirgacheffe. Heirloom variety, a natural process with juicy and floral notes.
The trend of Specialty coffee… how we approach each single origin and its stories
Jack meets Kaldi specialty coffee in philippines
I want every cafe to highlight origin notes. Telling stories behind the cup to the customers… and giving credit to the guys who is touching the coffee throughout the chain
Fish… I raise koi fish from Japan, and I am competing in a Koi competition
Own a café
To educate this customer properly and truthfully on what is the coffee that he is serving and what is speciality coffee is as well.
Dan Fellows, Head of Wholesale – Origin Coffee.
Based in London, UK
Excited to showcase at WBC.
Established in Belfast, Proper Order
Numerous progressive cafes in a small area.
UK Barista Championship 2016 – Champion
2015 – 4th
2014 – Semi-final
2013 – Semi-final
2012 – 6th
Tom Sobey – owner and founder of Origin Coffee for creating a team of passionate individuals constantly striving to improve themselves and those around them.
Ethiopia – to again thank every hand involved in producing my competition coffee.
Nekisse – Ethiopia. From Ninety Plus. Precision natural processing.
A focus on control, precision and quality
Anywhere you feel welcomed and enjoy every aspect of your visit.
A further improved feedback loop between producer, roaster and barista.
Business, cocktails, food and drink, health and fitness, motivation, wellbeing.
To continue doing what I love surrounded by inspirational people.
To create an enjoyable experience for each and every customer, every time they visit.