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Table of ContentsFrom the Chair, Sonja Björk Grant 4

Experience & ExperimentA Conversation with WBC Champion Raul Rodas 9

Tamper Tantrum Talks its Way Into Vienna 12

Finding a Taste For Coffeewith Champion Cory Andreen 15

Matt Perger: Brewing A World Title 17

First Crack: Crafting the World Coffee RoastingChampionship 20

The Coffee Culture of Zoltan Kis 22

Sweet Espresso!Meet World Latte Art Champion: Viktoriya Kashirceva 25 Akos Orosz: Focusing on Coffee 27

Best Performing Nation: Greece 30

Meet the WCE! 32

4 World Coffee Events - Year in Review | 2012 Edition

for the future. In Seoul, we held the World Coffee in Good Spirits and World Latte Art also with great success.

The Judges Certification program was brand new for this year. Judges could be certified for all the cham-pionships at the same workshop. This was an ambi-tious project for WCE, and the staff did a fantastic job of executing these workshops with the help from committees.

When I look back at these 6 World Championships, I feel proud of WCE, and I’m honored to have been a part of it. The ‘Best Performing Nation’ for 2012 is revealed in these pages, and it is really exciting to see who the winner is!

Finally, one of the highlights for me this year as chairwoman was our Strategic Planning meeting in Iceland. To host the board in my own city was im-portant for the small speciality coffee industry in Iceland. The meeting was very productive, and the tasks and projects planned for the next few years of WCE are ambitious.

We look forward together to 2013 and the third year of WCE planning these championships, taking us to Melbourne, Australia, and Nice, France.

With coffee regards,

When I was asked to take on the role of

Chairwoman of the WCE, I knew I had a colorful year ahead of me. The twists and turns of working with a budding organiza-tion made the year quite busy, but filled with many happy cof-fee moments.

In a short time, WCE has grown very fast and it has been an honor for me to work with the board members towards their goals. I also think the WCE’s staff and committee members should get more credit for their work. In that case, I would like to thank them formally for all of their good work. The Staff - Cindy, Julie, Laura, Jamie, Irene and Rouki - thank you! The committee chairs and co-chairs - Ellie, Carl, Michael, Emma, Hugo, Andrew and Stephen – thank you! We have two official working groups around the National Bodies and around the Roasting Challenge, led by Rouki and Trish. Many other good people have also been involved, and I would like to thank everybody for their unselfish contributions towards WCE.

In these two years of WCE we have made a huge effort to make the specialty coffee industry walk together in the same direction. Making the gap be-tween the coffee farmer to the consumer smaller is a challenge, but with the championships and events around them, WCE has already had great success. The parent organizations, SCAE and SCAA, are working together and they are walking side by side towards professionalism in specialty coffee through the Championships and other global events.

This was the second year where WCE organized all 6 world championships. In Vienna, and with the co-operation of the SCAE show, we had a big success with World Barista Championship, World Brewers Cup, World Cup Tasters and Cezve/Ibrik Champion-ship. Also, in Vienna we introduced a Roasting Chal-lenge, which was a great event, with big potential

From the Chair, Sonja Björk Grant

“The future of WCE is bright, sweet, smooth

and full of body, and Ithank you forgiving me the

opportunity to be the Chairwoman in 2012”

coffee packing solutions

@

6 World Coffee Events - Year in Review | 2012 Edition

During 2012, the Aurelia II T3, the 2012-2014 World Barista Championship official espresso machine, was on tour around the world together with three special guests: Gwilym Davies, James Hoffmann

and Fritz Storm. They shared with the coffee industry (baristas, chains, roasters, journalists, etc.) the T3 tech-nology, and they introduced “the machine built for the barista,” said Fritz Storm (2002 WBC Champion). The three best baristas in the world revealed the T3’s advan-tages.

T3 signifies the 3-dimensional nature of temperature. Its highly evolved system allows the barista to set three dif-ferent temperature parameters: steam, water infusion and the delivery unit. The possibility to set the temperature “gives us,” said Fritz Storm, during the Aurelia II T3 World Tour, “a unique chance to use very fresh coffee. With a lower temperature you can use fresh roasted coffee and control it at the same time. This gives us a wider window of opportunities to extract a great shot of espresso.”

The pressure and temperature stability of the T3 technol-ogy means that “in competition the machine is neutral, the T3 does what it is meant to do, leaving the barista to get on with their job,” pointed out Gwilym Davies (2009 WBC Champion). Moreover, the tem-perature stability “guarantees,” added Fritz Storm, “a consistent brewing tem-perature, all day long, busy or not. Us-ing 1 or 2 groups does not change any-thing. The pressure valve solves that issue.” The machine’s electronics do the rest: digital probes for pressure and temperature instantly send informa-tion to the control unit, which actively manages each variable through three independent PIDs (for a total of 7 in the 3-group version). The result is precision beyond compare, independently of the workload or the environmental condi-tions in which the Aurelia II T3 is work-ing. The temperature of the water sup-

ply in each group can be controlled in real time from the LCD display. “Having a machine with such unprecedented consistency is incredibly helpful,” said James Hoffman, 2007 WBC Champion, “because espresso is difficult, and Aurelia II T3 is built with an understanding of the specific challenges we face in delivering excellent coffee time and time again.”

The stability along with “the ease of adjusting temperature and pressure, the ergonomic features, reliability, ease of accessing the machine for maintenance and energy sav-ing features make the T3 a good choice in a busy bar. These features make it especially suitable for chains,” Gwilym Davies pointed out. “The ergonomics of the ma-chine are not only excellent, but extremely sympathetic to the tasks of a barista trying to deliver the best coffee possible,” added James Hoffmann.

“Aurelia II T3 can be used as a lab machine,” continued Davies. “The stability of the T3 and the ability to individu-ally alter group water temperature quickly makes it use-ful for testing coffees and creating recipes. Being able to change the group head temperature and boiler temper-ature separately has opened up a chance for us to ex-periment with temperature. So far this has showed most promise in making Ristretto.”

AURELIA II T3’S WORLD TOURGwilym Davies, James Hoffmann, and Fritz Storm

T3 technology ambassadors

7 World Coffee Events - Year in Review | 2012 Edition

VIENNA12-15 June 2012Messe Wien, Vienna, AustriaHeld in conjunction with theSCAE World of Coffee

Competitions/Events:

54 Countries Represented by the feature WCE events

130 Total Competitors61 Total Judges182 Total Volunteers

133 Exhibitors4,500 On-Site Audience60,823 Livestream (Internet) Audience

Sprudge.com had a moment to sit down and interview Mr. Raul Rodas, now a certified globe-traveling World Barista Champion. You can read that interview right here in the next couple of pages in the WCE Year In Review - 2012 Edition.

“When I started competing I discovered that it was an incredible way to learn, and to de-velop my barista skills. The biggest learning

came after winning in 2007 - the following year really accelerated my understanding and gave me great perspective on a whole

industry.”

-James Hoffmann2007 WBC Champion

The WBC is the premier coffee competition platform engaging a worldwide audience, promoting excellence in coffee and advancing the barista profession. This event is a multi-day competition that involves competitors, judges and volunteers from countries around the world. The annual championship is live-streamed to a global audience online.

7World Coffee Events - Year in Review | 2012 Edition

VIENNA12-15 June 2012Messe Wien, Vienna, AustriaHeld in conjunction with theSCAE World of Coffee

Competitions/Events:

54 Countries Represented by the feature WCE events

130 Total Competitors61 Total Judges182 Total Volunteers

133 Exhibitors4,500 On-Site Audience60,823 Livestream (Internet) Audience

Sprudge.com had a moment to sit down and interview Mr. Raul

You can read that interview right here in the next couple of pages in the WCE Year In Review - 2012 Edition.

“When I started competing I discovered that it was an incredible way to learn, and to develop my barista skills. The

biggest learning came after winning in 2007 - the following year really acceler-ated my understanding and gave me great perspective on a whole industry.”

-James Hoffmann2007 WBC Champion

The WBC is the premier coffee competition platform engaging a worldwide audience, promoting excellence in coffee and advancing the barista profession. This event is a multi-day competition that involves competitors, judges and volunteers from countries around the world. The annual championship is live-streamed to a global audience online.

8 World Coffee Events - Year in Review | 2012 Edition

2012 COMPETITOR RANKINGSRANK COMPETITOR COUNTRY SCORE1 Raul Rodas Guatemala 6952 Fabrizio Sención Ramírez Mexico 6673 Colin Harmon Ireland 665.54 Miki Suzuki Japan 649.55 Stefanos Domatiotis Greece 6276 Maxwell Colonna-Dashwood United Kingdom 572

(above scores reflect the finals round)

7 Matija Hrkac Croatia 611.58 Ricardo Azofeifa Costa Rica 6009 Coen van Sprang Netherlands 595.510 Philipp Meier Switzerland 589.511 Per Nordell Sweden 566.512 Daniel Mendez El Salvador 565

(above scores reflect the semi- finals round)

13 TorfiÞórTorfason Denmark 566.514 Aymon McQuade New Zealand 55715 Goran Huber Austria 556.516 Jordi Mestre Spain 556.517 Katie Carguilo USA 55618 Olga Melik-Karakozova Russia 55419 Thomas Schweiger Germany 55420 Craig Simon Australia 553.521 Rasmus Helgebostad Norway 532.522 Josh Hockin Canada 52723 Katarzyna Zyzalo Poland 52524 Monkia Palova Slovakia 522.525 Youn Joo Yu South Korea 521.526 Attila Molnar Hungary 51827 Ryan Tan Singapore 50728 Ludovik Loizon France 502.529 Rafael Godoy Brazil 479.530 Finnbogi Fannar Kjeld Iceland 47631 Chia-Cheng Chien Taiwan 47332 Joona Suominen Finland 471.533 Ever Bernal Echavarria Colombia 46934 Adam Neubauer Czech Republic 466.535 Elisa Molle Italy 46636 Mindaugas Ryškus Lithuania 459.537 Chak Sum Chan Hong Kong 45938 Matt Toogood UAE 443.539 Wissanupong Liwprakon Thailand 44340 Natalia Ostapyuk Ukraine 42941 Hong Jie China 427.542 Andrey Veitsman Israel 427.543 Coman Cristian Romania 42444 Wayne Oberholzer South Africa 419.545 Louis Donck Belgium 41746 Rhoda Kamau Kenya 40147 Roberts Mbabazi Uganda 39448 Merlin Jeba Raj India 373.549 Carlos Figueroa Chile 352.550 Salome Corea Nicaragua 351.551 Daniel Rivera Puerto Rico 337.552 RefikEmreTolan Turkey 33253 Dailess Nalwamba Zambia 278.554 Walter Mitre Argentina 273.5

(above scores reflect round one)

Event Structure

This competition takes place over 4 days and consists of a preliminary round a semi-finals round and a finals round.

Competitors come from sanctioned nation-al competitions that produce one winner to represent their country in the World Barista Championship. The competitors have 15 minutes to make a set of espresso, cappucci-no, and signature beverages. The beverages are judged by four sensory judges, while two technical judges review the barista’s techni-cal performance, and one head judge pre-sides over the entire presentation. Each com-petitor competes in the preliminary round, and then the top 12 scoring baristas proceed into a semi-final round. From the semi-final round, the top 6 will compete again in a fi-nals round to determine the winner with the highest score, who becomes the World Baris-ta Champion.

More information about the World Barista Championship can be found at http://www.worldbaristachampionship.org

Experience& ExperimentA conversation with WBC Champion Raul Rodas

Photo Courtesy of Barista Magazine

10 World Coffee Events - Year in Review | 2012 Edition

How closely involved were you in the process of bringing this coffee to the WBC - at how many touch points were you involved with this coffee?

Raul: Hello Sprudge and WCE readers! The coffee that I used was from Finca La Soledad in the Acatenango re-gion of Guatemala. This coffee was unusual and also an experiment for the producer and myself. I actually almost

knew for a fact that I was going to use this coffee even before the final “tastings” - I had tried it in the past and just trusted the coffee and my friend, the pro-ducer.

A lot of trust was involved for believing that a very particular

processing method could work for this coffee. It was cof-fee that was meant to be an espresso and have a super sweet cup, and we played for 2 years with adjusting to different circumstances in roasting and brewing. By ex-periment, for example, this coffee was fermented with no water and then not washed; we just put the coffee to dry on African beds, which gave it an incredible sweetness and cleanliness at the same time. My main focus was it’s

Last summer, more than 50 national champion baris-tas from all corners of the globe gathered together in Vienna, Austria to compete in the 2012 World Baris-

ta Championship, organized and put on by the team at World Coffee Events. The WBC is the crown jewel of inter-national competitive coffee; it’s where careers are made, dreams are achieved, and lives are changed. This year’s winner was Raul Rodas, the four-time national champion of Guatemala. Mr. Rodas has years of competition experi-ence, an intimate relationship with the coffees of Guatemala, and an unmatched dedication to succeeding on coffee’s biggest global stage.

Sprudge.com recently had a chance to sit down with Raul (digitally, of course - Mr. Ro-das is a busy guy!) and ask him five questions about his experiences before, during, and after his life-changing win at WBC Vienna.

Sprudge: Hey Raul! Thanks so much for talking to us. Let’s start by talking about the coffee you used to win the 2012 WBC. Why did you select this coffee? How did you find it?

Interview by Sprudge.com

Photos by Amanda Wilson

“You have to be sure about your

coffee, about what you want to share”

11 World Coffee Events - Year in Review | 2012 Edition

versatility: the ability to present it’s “cup profile” as al-most either a washed or a natural depending on what you chose to enhance.

As far as my involvement, I have been involved in pro-cessing with them for a few years. I cupped it at various stages, roasted it at different levels, and brewed it at all the stages.. so pretty much involved all along, since the processing to the serving - that’s what made it so exciting!

Sprudge: Please talk to us a little bit about your WBC competition training for this year. How much time did you spend training in the run up to the event? What was your practice regimen like?

Raul: Actually, training for Vienna was in a way “healthier” than in the past. To explain a bit, for London for example, I was pretty much obsessed. I trained like 20 hours a day, and I was super stressed, which maybe made me forget to enjoy myself in the process. For Vienna, I was simply more “focused”; the actual training was less (maybe 4 -5 hours a day), although I was definitely thinking about competi-tion for more than just those hours in a day. I really knew and enjoyed the coffee I was working with, which meant I could simply focus on the details that you need to have under control before a WBC. For Vienna, I was completely centered on just this experience and experiment and my journey I wanted to share.

Sprudge: You’ve worked with some great coaches over the years - tell us a little bit about them!

Raul: I have learned and worked with many great coffee friends along the way! I have met great people and learned from a really countless amount of friends. I couldn’t really say I’ve ever really specifically had a “coach” but I am grateful for everyone who taught me anything and sup-ported me along my crazy journey.

Sprudge: How has your life changed since winning the WBC? What have been some highlights (say 2) of your last 6 months at the World Barista Champion?

Raul: I think most definitely one of the highlights has to be my travels to Russia, where I was part of a project called “The Barista League.” I shared that experience with some amazing friends such as Gwilym Davies and Colin Har-mon, and together we were able to just be “geeky” about coffee and learn from each other.

Another highlight would be my recent trip to Taiwan. We had an opportunity here to hold workshops in different cities, and it wasn’t just like a “barista workshop”; it was more about tasting coffees, different processing meth-ods, and espresso techniques as well as coffee selection for the WBC event. It was a kind of crash course on how to work with someone towards competition. It was re-

ally interesting to be in a completely different culture and then find out things in each city that were just completely unique. Each group reacted differently, the water was dramatically different in each city and things like that - a great experience overall.

Those are two highlights but obviously I have had many incredible opportunities, met so many people and just learned so much! I will also say, it has been remarkable for me to be able to come back to “origin” (my home), have a more direct access to producers, and show them how important it is to work together!

Sprudge: One last question for you, Raul - give one piece of advice to next year’s WBC competitors. What’s the one thing you wish you knew earlier? What lessons did you learn from winning WBC Vienna?

Raul: I would say, and this may sound obvious, to be com-fortable and content with yourself regardless of your over-all ranking in the competition. You have to be sure about your coffee, about what you want to share, about what you did and how you trained and just the overall experi-ence you are trying to convey. In that case, winning sort of becomes secondary. Also, always remember that com-petition is a place for you to learn about coffee, but also a plae for you to TEACH about coffee. Your coffee itself may not not always be perfect, but delivering a unique experi-ence makes a difference in people’s lives. It makes you a unique barista.

12 World Coffee Events - Year in Review | 2012 Edition

When we [Steve Leighton & Colin Harmon] got the go ahead to run Tamper Tan-

trum in Vienna, we were excited and nervous. One of our first concerns was finding speakers that would attract an audience. In truth, it actually turned out to be the easiest part of the process, since most of the people we put down on our wishlist were coming to Vienna anyway and were more than happy to help us out.

We soon pulled together a pretty impressive list in the form of Federico Bolanos, Tim Wendelboe, Chris Baca, David Nigel Flynn, Michael Phillips, Matt Perger, Anthony Benda, Federico Pacas, Trish Rothgeb, Geoff Watts and Seife Tuuloskorpi. To say we were excited would be an understatement!

Myself, Steve and Jenn Rugolo then set about story-boarding the whole event so it would run as smoothly as possible. We were not only charged with running the live event, but we also decided to stream it online too…a bit of added pressure.

A few weeks after we started organizing, I managed to win the Irish Barista Championships which presented us with the slight inconvenience of my competing and pre-senting Tamper Tantrum at the same time. At this stage we decided to rope Tim Varney in to help us out since he had done a bit of presenting at the aeropress champion-ships, knew his coffee, and was a pretty good laugh too. Perfect for Tamper Tantrum!

The highlight for me was definitely arriving back at the TT stage after WBC practice time to see the crowds sit in the aisles and on the floor watching Tim Wendelboe speak. There was debate, discussion, laughing, and a really wonderful atmosphere that had somehow just rep-licated everything we had achieved at the previous TT events in Dublin.

The talks came from a wide variety of people, of all differ-ent coffee backgrounds, really provoking a lot of discus-sion. We wanted people to disagree with each other, and they didn’t disappoint us. Steve and myself have always talked about the danger of consensus in our industry and how we can’t all simply adopt the same truths without questioning them.

One of the most in-teresting parts of the week was when Steve and Gwilym Davies were joined on stage by David

Veal, Executive Director of SCAE, for an open and frank discussion on real reform in the European coffee body. There has been an ongoing debate about whether the SCAE should participate on twitter and a few coffee blogs, but having a live debate in front of a live audience was really amazing. I’m sure it also had something to do with Gwilym’s recent decision to become an SCAE member.

Overall, Tamper Tantrum was a huge success for us, and although there were a few mistakes along the way, we enjoyed every minute of it. Steve and Jenn deserve most of the credit for making it happen as do WCE, Nuova Simonelli and Curtis who helped back the event. We’ve got some really great plans for Tamper Tantrum in the future, and I know we’ll always remember Vienna fondly as our first overseas event.

Tamper Tantrumtalks its way into Vienna

Coffee + Geekery + Soapbox

Colin Harmon and Steve Leighton cre

ated Tamper Tantrum

to introduce a platform for their

bickering and brain-

storming. World Coffee Events broug

ht it to the audience

at the 2012 SCAE World of Coffee Vie

nna. “

“Overall, Tamper Tantrum was a huge

success for us”

More information and video footage from Tamper Tantrum can be found at http://www.tampertantrum.com

Co-Creator Colin Harmon writes about how the event went down in Austria.

13 World Coffee Events - Year in Review | 2012 Edition

www.nuovasimonelli.com

The new dimension of espresso quality

14 World Coffee Events - Year in Review | 2012 Edition

The World Cup Tasters Champi-onship features 24 unique coffees from specialty coffee producers around the world.

Producer Viewpoint:HENRY HUECK

NICARAGUALas Marias, La Virgen, San Martin, and San Francisco Estates

These events offer the chance to meet people, tell them a little about our prod-ucts, and how we can deliver them. This is a base to establish those needed relation-ships that will secure the supply of coffee between a producer, like us, and a roaster who loves our coffees and engages to-gether with us in our projects. This makes it easier to ensure a sustainable relationship. There are more advantages to the show, but for producers the most important as-pect is the relationships that can be made and the knowledge that can be acquired about the supply chain.

Favorite thing about coffee:EVERYTHING, but mostly the people, working with the people at all levels from seed to cup. The people in the coffee in-dustry are the most passionate people. And, we have a lot of passion for what we do. The other thing would be the NATU-RALEZA. We love nature, to be surround-ed by mountains and birds and to know we are preserving the rainforest and the world’s water supply gives us a sense of accomplishment. Finally, it is the presence of God. Everything we do and see at the farms makes us very close to the creator!!!

2012 COMPETITOR RANKINGSRANK COMPETITOR COUNTRY # CORRECT TIME1 Cory Andreen Germany 8 3:352 Tassos Moschopoulous Greece 7 3:303 Kim Ossenblok Spain 5 6:354 Georg Branny Austria 4 7:50

(above data reflect the finals round)

5 Donovan McLagan South Africa 5 4:036 Jose Francisco Castro Tenorio Costa Rica 5 7:257 Christophe Rubino France 4 6:078 Luis Gerardo Guatemala 3 5:36

(above data reflect the semi-finals round)

9 Kalle Freese Finland 7 6:5110 Cinzia Linardi Italy 7 7:2211 Jan Komarek Czech Republic 7 7:2312 Lajos Horvath Hungary 7 7:2813 Marius Nica Romania 7 7:4114 Averil Cooper New Zealand 6 2:5415 Al Higgins Ireland 6 3:3716 Juan Carlos De la Torre Coutiño Mexico 6 3:4817 Ching-Ming Chang Taiwan 6 5:1718 Häkon Kinn Norway 6 5:1919 Mikolaj Panasic Poland 6 5:3320 Frederick Lullfitz Australia 6 5:5721 Wellington Pereira Brazil 6 6:0422 Melody Lu Canada 6 7:4823 Jónína Tryggvadóttir Iceland 6 7:5124 Stephen Bauer United States 5 3:3925 Soo Hyun Park South Korea 5 4:3826 Junji Oshima Japan 5 5:2227 Lynsey Harley United Kingdom 5 6:4728 Pieter Claes Belgium 5 7:0529 Christina Jorme Sweden 5 7:2030 Rasmus Elm Denmark 5 7:4631 Iegor Polianskyi Ukraine 5 7:5032 Lex Wenneker The Netherlands 4 5:4933 Monika Conrad Switzerland 3 6:4934 CoşkunMuştu Turkey 3 7:2935 Olga Rodionova Russia 6 (DQ) 6:33

(above data reflect round one)

World Cup Tasters Championship (WCTC) awards the professional coffee cupper who demon-strates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees. This event is a multi-day competition that involves competitors and volunteers from countries around the world. The annual championship is live-streamed to a global audience online.

More information about the World Cup Tasters Championship can be found at http://www.worldcuptasters.org

Event Structure

Coffees of the world have many distinct taste characteristics and in this competition format the objective is for the cupper to discriminate between the different coffees. Three cups are placed in a triangle, with 2 cups being identical coffees and one cup being a different coffee. Using skills of smell, taste, attention and experience, the cupper will identify the odd cup in the triangle as quickly as they can. A total of 8 triangles are placed in each round. The top 8 competitors with the most correct answers and the fastest time proceed to the next Semi-Finals round. Then the top 4 will compete again in the Finals round to deter-mine the next World Cup Tasters Champion.

15 World Coffee Events - Year in Review | 2012 Edition

My beginnings in coffee start in Washington DC. I was working on and off for a res-taurant (doing everything

but making coffee) that had a rather comprehensive coffee program. They were supplied by Counter Culture Coffee who had just opened a train-ing center down the road, and some-one told me they offered free coffee tastings every Friday. This sounded incredibly strange to me, so I went to check out one of these “cuppings” and was hooked. I never imagined that coffee could be so flavorful and so varied in its flavors. My interest in coffee started at that moment and gradually changed from a hobby to professional obsession.

As much as I enjoy the theater of the barista competition, I felt that focus-ing on cupping would have more of a direct affect on customer experience. I think the best barista is someone who finds amazing coffees that have been artfully roasted and then stays out of their way. Finding these cof-fees is much harder than brewing them well. So I suppose I chose Cup

Tasting to become a better barista.

I have not had a chance to visit a coffee origin yet, but my first destination would be Ethio-pia. It fascinates me as the origin of both coffee and human beings. I’m particularly interested in the poten-tially thousands of undocumented heirloom varietals that can be found still growing in the wild of the high-land forests. Coming from DC, which boasts the largest population of Ethi-opians outside of the country itself, I have also developed a strong affec-tion for its cuisine and culture

I am most concerned with environ-mental issues for coffee growers. It would be great if 50 years from now climate change had been reversed, al-lowing coffee to continue flourishing. By this point consumers would have been made aware of the true cost of the beverage they drink and how many peoples’ livelihoods depend upon it. These coffee drinkers, paying double, triple, quadruple as much as one does today will be provided with a much better, more consistent product and farmers’ incomes will approach those of vintners. Also, grinders will produce no fines and coffee will sel-dom be roasted to the point where oil appears on the surface and under no circumstances beyond.

The biggest influence on my coffee career thus far would be my partner in CK Cafe, Kerstin Winkelbauer. With-out her support and encouragement

FINDING A TASTE FOR COFFEEwith Champion Cory Andreen

I’m not sure I would have ever made it so far down the rabbit hole of coffee.

When asked what I think the most important thing to master as a coffee professional I would respond, “Taste everything.” The coffee industry is full of superstitions and misinforma-tion. Tasting everything constantly, no matter where you anticipate it will fall on the flavor spectrum, is the only way to progress as an individual and as an industry. Many farmers are im-proving quality by shunning what for them was conventional wisdom and many others down the coffee chain, especially operators of espresso ma-chines, would do well to follow their example. Taste everything and learn from what you taste.

Cory Andreen is the 2012 World Cup Tasters Champion, successfully emerging from aninitial competitor pool of 35 national champions. Representing Germany in Vienna, Corycurrently works at Cafe CK in Berlin, Germany.

16 World Coffee Events - Year in Review | 2012 Edition

RANK COMPETITOR COUNTRY SCORE1 Matt Perger Australia 83.752 Andy Sprenger United States 83.213 Christos Loukakis Greece 81.964 Anthony Benda Canada 78.635 James Bailey United Kingdom 78.456 Robert Gruber Austria 78.21

(above scores reflect the finals round)

7 Eskil Ingvarsson Sweden 150.028 Vlad Buda Romania 149.309 Carolina Franco de Souza Brazil 148.4310 TorfiTorfason Denmark 147.4211 Dave Regan Ireland 145.4912 Tore Overleir Norway 144.4313 Jakub Hartl Czech Republic 144.1214 Jan-Fredrik Winter Iceland 143.9915 Marcin Wojciak Poland 143.6916 Olga Melik-Karakozova Russia 143.5417 Armin Machhorndl Germany 142.6518 Frans Taapken Netherlands 142.6419 Sangeun Woo South Korea 141.6320 Miklos Gal Hungary 139.1121 Chung-Leng Tran France 138.9522 Niki Leskinen Finland 137.0823 Turgay Yildizli Turkey 136.98

(above scores reflect round one)

Event Structure

This competition takes place over 3 or 4 days with competitors that come from sanc-tioned national competitions around the world. Competitors prepare and serve three individual beverages for a panel of judges. The Championship consists of two rounds: a first round and a finals round. During the first round competitors complete two coffee services – a compulsory service and an open service. For the compulsory service, competi-tors prepare three beverages utilizing whole bean coffee provided to them by the com-petition. For the open service, competitors may utilize any whole bean coffee of their choosing and must also accompany their beverage preparation with a presentation. The six competitors with the highest score from the first round will go on to compete in the finals round consisting exclusively of an open service. One competitor from the final round will be named the World Brewers Cup Champion.

The World Brewers Cup competition highlights the craft of filter coffee brewing by hand, promot-ing manual coffee brewing and service excellence. This event is a multi-day competition that involves competitors, judges, and volunteers from countries around the world. The annual championship is live-streamed to a global audience online.

More information about the World Brewers Cup can be found at http://www.worldbrewerscup.org

17 World Coffee Events - Year in Review | 2012 Edition

A large mounted brass brewer takes pride of place on the front counter at St Ali Roasters in South Melbourne. “It was full of champagne on arrival,”

says Australia’s Matt Perger, the 2012 World Brewers Cup Champion. “It’s a nice trophy, and it’s functional too,” he says, describing the magnetically attached brewer.

At 22 years of age, Matt says this latest win at the World Brewers Championships in Vienna is the pinnacle of his coffee career to date. “This is certainly it,” says Matt, who previously placed third at the 2011 World Barista Cham-pionship.

Matt went into the World Brewers Cup with a completely different routine to the one he presented at the Austral-asian Specialty Coffee Association Brewers Cup Cham-pionship in Melbourne – using a new coffee, new recipe and new method.

He made three pour overs for the judges using a Hario V60 and coffee that St Ali Head Roaster Joe Tynan “nailed” af-ter one roasting attempt. Matt talked to the judges about the varying range of particle sizes that often makes coffee extractions inaccurate. “I talked about how I removed the smaller particles in the coffee, which left me with a very consistent size that allowed me to extract the coffee a lot further than normal,” Matt says.

He then finished his performance by tasting his coffee with the judges. “I went off stage and felt pretty confi-dent with my performance,” Matt says. “I stole some of the coffee to taste off stage, and it eased my nerves a bit.” However, the nerves didn’t stop there as Matt was announced the winner of the World Brewers Cup in front of a buzzing crowd of supporters with a score of 83 out of 100. “I was pretty surprised. I didn’t think I’d do that well,” Matt says. “The aim usually is just to get into the top six, but it’s pretty nice to take [the title] home.”

By Sarah Baker, BeanScene Magazine

While Australian competitors regularly perform well at the international level, World Brewers Cup Champion Matt Perger was the first to take a top title since 2008. He’s looking forward to seeing the World Barista Championship in his home turf in Melbourne in 2013. Photo by: Nico Alary

Brewing A WORLDTITLE

18 World Coffee Events - Year in Review | 2012 Edition

competition, you train for up to seven months, rock up on stage and the machine can be different from what you expect.”

After three and a half years with coffee as his career focus, Matt says the reason he’s absorbed in the coffee world, is because coffee is still in its infancy. “We haven’t mastered it yet,” Matt says. “I continually put more effort into it and it continually gets better. The harder you work the better the results will be and because no one has really figured it out before, we’re always treading new ground and it’s exciting.”

For all the latest updates on the Australasian coffee scene visit www.beanscenemag.com.au

Now a veteran in the competition scene, Matt says be-sides the prestige and excitement of competing on the world stage, the best part of world events is the network-ing. “I’ve fallen in love with Americans and Canadians,” he admits. “The more and more times I go over to these events, the more friends I get.”

Matt says he immediately formed a friendship with Cana-dian Brewers Cup Champion Anthony Benda. “I teamed up with Anthony for the whole week, we had each other’s back – he used my grinder and I used his stuff. We were aiming for first and second place or tied first, but that wasn’t to be,” he says.

Matt attributes his entry into the world of coffee thanks to an “awful” part-time café job during high school. “I al-ways wondered why the cof-fee was so bad, but I drank it anyway,” he recalls. “I guess

I was intrigued of how to make [the coffee] better and back then coffee was an easy avenue to get involved in.”

Matt says he started talking to industry experts for direc-tion and was dared by a friend do compete in a barista competition. “I failed miserably at my first NSW barista competition,” Matt says.

But failure wasn’t in the cards for Matt very long. He gained work at The Source Espresso Bar in 2009, took a gap year after school to travel to Europe and was so strongly influenced by Scandinavian coffee that he de-cided coffee was the career path for him. Matt’s resume includes placements at Market Lane Coffee, Axil Coffee Roasters, and most recently St Ali Roasters where he is in charge of coffee development, education, and barista training.

Following his international win, Matt headed off again in August to compete at the Nordic Barista Cup in Copenha-gen, then to Burundi for the 2012 Cup of Excellence. Matt says he’s already decided he won’t be back to defend his 2012 World Brewers Cup title. Instead he’s setting his sights firmly on the 2013 Barista Competition. The com-petition will be especially meaningful, as it will be held on his home turf at the Melbourne International Coffee Expo (MICE) from 23 to 26 May 2013. MICE will play host to both the World Brewers Cup and World Barista Cham-pionships, as the largest dedicated-coffee event to ever take place on Australian soil.

“It would be nice to win in front of a home crowd if I get to that stage,” Matt says. “I do prefer Brewers Cup how-ever, it’s a lot better for nerves because you’re in complete control and you’re familiar with everything. In the barista

Photo by: Sarah Baker, BeanScene Magazine

Photo by: Rick Forrestal Photography

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19 World Coffee Events - Year in Review | 2012 Edition

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BARISTSTS ATAT PAPAP RTRTR YTYTSW

19 World Coffee Events - Year in Review | 2012 EditionWorld Coffee Events - Year in Review | 2012 EditionWorld Coffee EventsWorld Coffee EventsWorld Coffee Events - Year in Review | 2012 Edition

• H U H T A M A K I N E W Z E A L A N D •O F F I C I A L S W E E T E N E R

27-29 April 2012

- Year in Review | 2012 Edition

20 World Coffee Events - Year in Review | 2012 Edition

What were some of the biggest challenges to creating a competition from scratch?

Trish: I think the biggest challenge was to get some people to understand the vision of a roast-ing competition, and we’re still working on that. Luckily, there are enough enthusiastic people out there who are happy to be cheerleaders for it. If it has to prove itself over time for others, that’s okay, too.

Filip: To get a global perspective and create an interesting format based on education & skill lev-els. Also to find a level that will make the compe-tition challenging for a broad group of roasters worldwide. It’s important to create a competition that will involve ev-eryone who would like to be part of it and to highlight a profession with international standards.

What did you enjoy the most about the creative process?

Trish: The most fun was brainstorming the rules of play. We thought about what we wished a good roaster would know, which skills they need to show and their competency. And then, we tried to make it challenging. We wanted this [com-petition] to focus as much on real roasting skill as possible. A truly confident roaster will win this thing every time.

Filip: Meeting up with colleagues and discussing the ex-pectation from the specialty industry. It’s really an amaz-ing experience when you agree on what’s important for the industry. Especially when the interest of learning about developing flavor in coffee is growing all the way from the barista level.

Who did you rely on to help make it happen?

Trish: The brass at WCE were my rocks! Cindy Ludviksen cannot be thanked enough. Laura Lee was always so hap-py to help. Sonja Grant was just a positive spirit all along. And, Ellie Matuszak held my feet to the fire. I felt like we had a lot of support from those ladies! The sponsors were amazing to us. Thanks to Café Imports, Giesen, Probat, Cropster, Loring, and Urnex. I get choked up just thinking about the sponsors! Last but not least, Filip Åkerblom was my partner in this from the start. He has more fire in his belly than anyone about roasting. At the event in Vienna, he went above and beyond. If [the event] looked good to anyone, it was because of Filip.

Filip: A common interest of all parties who would like this competition to happen. Also, my instincts from a profes-sional point of view of what could really be a challenge for a Roast Master.

Did the event in Vienna reflect what you had envisioned? What would you change, if anything?

Trish: It worked out way better than I had hoped. I only wish we had more roasters come to see it!

Filip: The Vienna show was a great dry run for a format of these proportions. The design and size of the event was great - also the spirit from the competitors. As with all new organizations many things can be improved. The installation was a critical part of the competition, and it needs to be more formal and structured ahead of time. The judging and scoring needs to be more fo-

cused on production roasting rather than the sensorial quality level. And, in my opinion, this event would do well integrated into other roasting programs, such as a roast-ing village with cupping, brew bars, and/or seminars for roasters.

What do you envision for the future of the Roasting Cham-pionship?

Trish: True confessions: I don’t really think too much about the champions that will be generated, (sorry competitors). My overarching goal is to make this a beacon of a sort. The WBC created better baristas worldwide. The positive impact to the industry cannot be adequately measured. I want all roasters to get the information and education they need and want, in the way WBC helped baristas get what they needed. Now, I just love the idea of releasing it into the world to see how it survives!

Filip: A world championship for coffee roasters has the po-tential of developing a global community for roasters that doesn’t exist today. I hope the competition will contribute to bringing recognition to a sometimes forgotten profession and skills to a broader group of interested coffee people.

Q&A with Filip Åkerblom & Trish Rothgeb

First Crack: Crafting theWorld Coffee Roasting Championship

Debuting at the World of Coffee in Vienna, the Coffee Roasting Challenge invited 8 participants to display the art of roasting coffee in a competitive format. Trish and Filip nurtured the coffee roasting competition from idea to reality.

More information about the World Coffee Roasting Championship can be found at http://www.worldcoffeeroasting.org

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22 World Coffee Events - Year in Review | 2012 Edition

Q: What is your favorite thing about work-ing in coffee?

A: You can never reach perfection. Each new day offers you something to learn. Coffee is so complex that it’s almost im-possible to lose interest in it.

Q: What are your coffee dreams?

A: One of my dreams already came true. I won the Ibrik Championship! The next one is to set up and operate the most successful micro-roastery in Hungary. Craft roasting is currently in its infancy in Hungary. There are some local roasteries, but they usually lack great quality green coffee or the skills needed. Some of my friends and I are about to change this.

Q: If you had one piece of advice for the barista champions coming up behind you, what would it be?

A: Experiment as much as you can and always be a skeptic to a certain point with the opinions and suggestions of oth-er baristas. What works for someone may not work for you.

Q: Out of the selection of coffee competi-tions, why did you choose to compete in Cezve/Ibrik?

A: I didn’t know anything about Ibrik coffee, so I started to get deeper and deeper into its culture. Then, I realized that Cezve/Ibrik did not really belong to the specialty coffee culture at that time. I mean it had (and still has) the most po-tential for improving its quality (the qual-ity of the coffee, the quality of a com-petition performance and so on). The traditional preparation method results in a massively over-extracted cup, which I wanted to avoid. So I decided to show the judges how different the Ibrik cof-fee can be. I started by using coarsely ground, light roasted Kenyan beans from Coffee Collective, cared about the brewing temperatures, water quality, and shortened the brewing times. The judges liked the result, so I finished the 2nd place in 2011 and the 1st place this year with Aida Batlle’ Kilimanjaro which I roasted myself.

Q: Where would you like to see the tradi-tion of Cezve/Ibrik go in the coffee world?

A: I think Cezve/Ibrik has its place in specialty coffee, but the whole tradition cannot be followed in its entirety. In or-der to prepare the right extracted coffee the whole process needs to be reviewed, which won’t happen in the consuming countries. But, it can be changed on the competition stages, where we don’t have to deal with the traditions and can show our own approach.

Q: Everyone has a lightbulb moment when they realize their love/interest in coffee. What was yours?

A: It happened after the first time I entered into Sensory Lab in Melbourne during a business trip. I instantly felt that some-thing was different here compared to what I used to know about coffee. After having a cup of Kenyan syphon coffee, I was shocked. I had never drunk some-thing similar before. It was clean, bright, free of bitterness, but full of fruitiness. [It was] totally the opposite of the Italian espressos I used to drink. That was the moment I decided I wanted to get closer to that coffee culture which was unknown to me at that time.

Q: Where did your coffee journey start?

A: As an amateur home barista I used to drink espressos using dark roasted, oily IItalian blends. Then, I started to cup light roasted single origins and became inter-ested in the flavor of different varietals and processes. Now 99 out of 100 cof-fees I prepare are some kind of filter cof-fees, mainly pour-overs.

22

The Coffee Cultureof Zoltan Kis

2012 COMPETITOR RANKINGSRANK COMPETITOR COUNTRY SCORE1 Zoltan Kis Hungary 3852 Stavros Lamprinidis Greece 3813 Havva Kaba United Kingdom 363.54 Ever Bernal Echavarria Colombia 356.5

(above scores reflect the finals round)

5 Carlos Abdo Norway 3906 Jin Koo Kim South Korea 3627 Turgay Yildizli Turkey 347.58MichałSiwak Poland 301.59 Laura Badita Lezis Romania DQ (344.5)10 Dina Khakimova Russia DQ (279)

NOTE:Acompetitorisdisqualified(“DQ”)aftertheirperformancetime exceeds 1 minute over total performance time allowed.

A home barista from Hungary, Zoltan Kis is the 2012 Cezve/Ibrik Champion. He was also the 2nd-place finisher at the 2011 CIC.

This event showcases the Cezve or Ibrik preparation of brewing coffee, set in a competition format that celebrates the cultural tradition. The competition evokes a special ambience with re-spect to the history or cultures in Eastern Europe or Middle East that consume this style of coffee.

More information about the Cezve/Ibrik Championship can be found athttp://www.ibrikchampionship.org

Dalla Corte S.r.l. • Via Zambeletti 10 - 20021 • Baranzate (Milano) • Tel. 02 454 864 43 • email info@dallacorte.com

A big success in participation and a keen interest for these two days of study and practice organized in Milan (Italy) by Dalla Corte for the finalists of World Latte Art and World Coffee in Good Spirits.

Live, learn, share: this is the spirit with which ten Champions of Latte Art and Coffee in Good Spirits, met on Sep-tember 14th and 15th in Milan (Italy), for two days of study and practice, with a view to the final competitions scheduled between the 1st and the 4th of November in Seoul – South Korea. Inside the old Dalla Corte facility, three positions were set up, identical to those of the final championship, with the Dalla Corte espresso machine dc pro and the Mahlkönig grinder on demand K30 Vario.

DetailsThe LA 2012 national champions Anaïs Rebella (France), Chiara Bergonzi (Italy), Esther Maasdam (The Netherlands), Viktoriya Kashirtseva (Russia), François Knopes (Belgium), Miguel Lamora (Spain) and CIGS 2012 national Champions Francesco Corona (Italy), Ronny Billemon (Belgium), Stavros Lamprinidis (Greece), Floriana Vlaicu (Romania) participated to the Campus. Everyone took an eye on the 2011 World Latte Art Champion, the Greek Christos Loukakis. The day started when Sonja Björk Grant, head judge and Scae trainer, illustrated the competitions rules.

Then, it was time for practice. In the afternoon Bruno - founder of the Dalla Corte company with his son Paolo -

made his appearance and observed champions at work with evident satis-faction, wishing them to continue their professional career keeping quality in mind. Finally, a moment was devoted to Grand Marnier with his ambassador Serge Sevaux.

Saturday morning, September 15th, was again dedicated to practice and, in the afternoon, there was a simulation of the last round of the competition. So much work had to be followed by a playful moment, based on coffee again, but with a new ingredient, soy milk. The finalists, with the present baristas and Sonja Grant - always helpful and enthusiastic - competed using the Alpro milk “For Professionals”, excellent both for the realization of decorations and from the point of view of taste.

As a conclusion, head judge and Scae trainer Sonja demonstrated to be very satisfied with dc campus and optimistic regarding the future of WCE and its competitions. A suggestion for finalists?“First of all, to be happy with their own test. Judges immediately understand if the barista is not happy with his Latte Art creation or with the cocktail he just prepared. It is necessary to show oneself as being proud of what

has been done, happy with one’s own creativeness”.

Once stage lights were turned off, a certainty remained: dc campus repre-sents an important opportunity for growth at an international level; it is a meeting to be repeated.

dc campus was organized by Dalla Corte together with Mahlkönig, Urnex, Alpro, Monin, and with the cooperation of Grand Marnier, Durobor Group, d’Ancàp, Centrale del Latte di Brescia and illy.

dc campus – live / learn / share

24 World Coffee Events - Year in Review | 2012 Edition

* Tie Score, Visual points totaled to determine who advanced.NOTE: Any competitor whose peformance period exceeds 8 minutes in the preliminarystageroundand10minutesinthefinalroundwillbedisqualified.

2012 COMPETITOR RANKINGSRANK COUNTRY COMPETITOR SCORE1 Russia Viktoriya Kashirceva 392.02 Brazil Graciele Rodrigues 389.53 Germany Luzia Taschler 371.54 Poland Leszek Jedrasik 370.05 Lithuania Seivijus Matiejunas 368.56 Korea Ban-Suk Lee 353.0

(above scores reflect the finals round)

7 Italy Chiara Bergonzi 429 (188.5*)8 Spain Miguel Lamora 424.59 NewZealandXun“Gerry”Zhang 41410 Japan Naoko Osawa 40411 Mexico Gerardo Mendoza Escalante 399.512 Australia Scott Luengen 383.513 Singapore Terence Tan 381.514 Netherlands Esther Maasdam 380.515 Ukraine Ruslan Karelashvili 37916 Greece Tania Kanstatsinava 378.517 Belgium Francois Knopes 364.518 France Anaïs Rebella 363.519 Puerto Rico Jesus Gomez 36320 Sweden Emil Eriksson 361.521 Austria Georg Branny 347.522 Colombia Diego Fernando Campus Guzman 346.523 Ireland Ruslan Mocharskyy 34524 Turkey Ozkan Yetik 34425 Romania Nica Marius 33626 Hungary Edit Juhász 324.527 UK Liina Nutman 30828 Finland Joona Suominen 29629 Slovakia Lukáš Podbehlý 272.530 Denmark Maria Lynge 271.531 Switzerland Micha Schranz 269DQ Norway Kari Janne Andersen DQ

(above scores reflect round one)

Event Structure

The competition takes place over 2 or 3 days and is organized into a two-part preliminary round and a finals round. One competitor from each country competes in the preliminary round. For the preliminary round of the cham-pionship, baristas produce a single creative latte pattern at the Art Bar, then move to the WLAC stage to create two identi-cal free-pour lattes and two identical designer lattes. Scores from the Art Bar and Stage are combined, and the top 6 competitors qualify for the final round, where they are asked to create two identical free-pour macchiato, two identical free-pour lattes, and two identical designer patterned lattes. The top-scoring competitor in the final round is declared the World Latte Art Champion. Baristas are judged based on visual attributes, cre-ativity, identical patterns in the pairs, contrast in patterns, and overall performance.

The World Latte Art Championship highlights artistic expression in a competition platform that chal-lenges the barista in an on-demand performance. Classic milk and espresso drinks are topped with de-signs of the barista’s creation, with emphasis on taste, replication and creativity.

More information about the World Latte Art Champi-onship can be found at http://www.worldlatteart.org

25 World Coffee Events - Year in Review | 2012 Edition

I started working as a barista, the first couple of months, I couldn’t even imagine what sweet espres-so tasted like. I felt a pleasant sour-ish taste, pun-

gent bitterness, but no sweetness…

Once while I was working, Tatiana Elizarova, one of our chief baristas, came and asked for an espresso. She tasted it and recommended to reduce the grind-ing a little. I did what she said and decided to taste it first…I was shocked! SWEET ESPRESSO! I am drink-ing sweet espresso with no sugar in it! It was then I realized that nothing will make me give up coffee. I fell in love with it.

I chose Latte Art because I have always been interest-ed in drawing. Besides, I’m pretty good at controlling milk. I feel it. But when I participated in the 2011 Rus-sian Latte Art Championship for the first time, I took third place. I got a bit upset. But even then, I knew for sure the next year I would be prepared, despite the serious competition. I set the goal, and hurray! I came, stunned everyone with my own drawing, and won the Russian Championship…then the world cup!

To me, greatest thing about working in coffee is EVERYTHING! It is great to roast coffee, great to make espresso, great to whisk milk for cappuccino, very cool

to try different types of coffee, brew it in different ways, seek different notes of berries, caramel, and many oth-ers, and when you have found it – you enjoy the taste.

Next on my list, is that I want to participate in the WBC, and to win. It is the goal I want to reach more and more every day. Though I have too little of experi-ence. However, I know one day I will make that goal! And afterwards, I will open a coffee shop, and I will roast coffee, preparing it for my guests ... But, for now this is just a dream.

My recommendations to all baristas who want to win, is to set a goal, and not just to come up with a dream. You can dream till the end of your life, but that’s why you should set a goal and do your best to achieve it. It is also necessary to really love what you are doing and train every day.

I learned this from, Sergey Stepanchuk. He not only taught me the basic skills, but also constantly opened something new for me. He helped me with the cham-pionships and encouraged me not to give up, when I couldn’t deal with something. Moreover, thanks to him, I became a real fighter. Now nothing can stop me on my way to my goals.

Sweet Espresso!Meet World Latte Art Champion:Viktoriya KashircevaViktoriya Kashirceva is the 2012 World Latte Art Champion. She currently works for Bulka Coffee and Bakery in Moscow, Russia.

26 World Coffee Events - Year in Review | 2012 Edition

2012 COMPETITOR RANKINGSRANK COUNTRY COMPETITOR SCORE1 HUNGARY Akos Orosz 333.52 GREECE Stavros Lamprinidis 285.53 BELGIUM Ronny Billemon 2824 UNITED KINGDOM Dan Fellows 267.55 BRAZIL Ubirajara Gomes 260.56 ITALY Francesco Corona 249.5

(above scores reflect the finals round)

7 JAPAN Kyohei Nishiya 3258 RUSSIA Kirill Nikulin 3159 ROMANIA Floriana Vlaicu 303.510 AUSTRIA Georg Branny 30111 COLOMBIA Nicolas Rico 29812 KOREA Junghee Jin 291.513 TURKEY Turgay Yildizl 279.514 SLOVAKIA RastislavBlažkovič 269.515 POLAND Elzbieta Citak 26416 NORWAY Rune Anderson 247.517 UKRAINE Roman Smimov 244

(above scores reflect round one)

Event Structure

This competition takes place over 2 or 3 days and consists of a preliminary round and a finals round. One competitor from each country competes in the preliminary round. During the prelimi-nary round, competitors produce four drinks – two identical hot/warm coffee and alcohol-based designer drinks, and two identical cold coffee and alcohol-based designer drinks. The six competitors with the highest preliminary round scores will compete in the final round. The final round requires competitors to produce two Irish Coffees and two coffee-and-alcohol-based designer drinks. The highest scoring final round competitor will be named the World Coffee in Good Spirits Champion

The World Coffee in Good Spirits Championship promotes innovative beverage recipes that showcase coffee and spirits in a competition format. From the traditional Irish Coffee to unique cocktail combinations, this competition highlights the barista’s skills to perfectly combine coffee and alcohol.

KOREA1-4 November 2012KINTEX Exhibition Center, Seoul, Korea. Held in Conjunction with the Cafe & Bakery Fair.

Competitions/Events:

33 Countries Represented by thefeature WCE events

49 Total Competitors22 Total Judges108 Total Volunteers

112 Exhibitors70,506 On-Site Audience16,315 Livestream (Internet) Audience

More information about the World Coffee in Good Spirits Championship can be found at http://www.worldcoffeeingoodspirits.org

27 World Coffee Events - Year in Review | 2012 Edition

Q: Where would you like to see the fusion of coffee and alcohol go in the coffee world?

A: I would like to see cafes make less dessert-style drinks and offer more exciting refreshing coffee drinks. For bars, I would like to see them use coffee more freely in their cocktails.

Q: When did you fall in love with coffee?

A: I’m going through that feeling right now! First, it was our national competition, where I felt really great about being around a new group of people who seemed like family right away. Then, this year in Vienna, I tried an Yirga filter coffee, which was incredible! It tasted just like lychee fruit, which also inspired my cocktail for the finals.

Q: Where was your first experience in coffee?

A: Like a lot of people I took a barista course, and then last year I started preparing for Nationals. It got me really interested in coffee. It’s been about a year since I really started focusing on coffee.

Q: What keeps you motivated in coffee?

A: Right now, my favorite thing is trying different coffees and techniques. I get really excited when I discover new flavors and smells hidden in coffee that I have only heard people talking about.

Q: What are your coffee dreams?

A: Growing up in Seattle... a small coffee shop would be nice. But, for starters I think I’m going to stay involved and keep competing and challenging myself. Maybe one day, I can get all the bartenders and baristas to unite!

Q: What did you learn from competing this year?

Besides the obvious stuff, the most important thing, I learned, is to have fun, and be entertaining. The judges are regular people. Make them smile.

Q: When sharing your own coffee knowledge, what do you think is the most important thing to master or under-take as a coffee professional

A: Coffee knowledge can be acquired. Beyond that, some people have a natural talent to do great. On the other hand, customer service and being a great host is the most difficult. I don’t think that can be taught. It just has to come from inside.

Akos Orosz:Focusing on Coffee

Akos Orosz is the 2012 World Coffee in Good Spirits Champion. He works at Boutiq’bar in Budapest, Hungary.

28 World Coffee Events - Year in Review | 2012 Edition28 World Coffee Events - Year in Review | 2012 Edition

Argentina

Australia

Austria

Belgium

Brazil

Canada

Chile

China

Colombia

Costa Rica

Croatia

Czech Republic

Denmark

El Salvador

Finland

France

Germany

Greece

Guatemala

Honduras

Hong Kong

Hungary

Iceland

India

Ireland

Israel

Italy

Japan

Kenya

Korea

Lithuania

Mexico

Netherlands

New Zealand

Nicaragua

Norway

Panama

Peru

Philippines

Poland

Puerto Rico

Romania

Russia

Singapore

Slovakia

South Africa

Spain

Sweden

Switzerland

Taiwan

Thailand

Turkey

UAE

Uganda

Ukraine

United Kingdom

USA

Zambia

National BodiesThe National Bodies are licensed by World Coffee Events and given rights toproduce national competitions in accordance with our world event rules and

regulations. A National Body is an entity, association or group that takesresponsibility for the organization and management of the recognized,

sanctioned national championships on an annual basis.

More information for each contact can be found on our website,(http://www.worldcoffeeevents.org/national-bodies/).

29 World Coffee Events - Year in Review | 2012 Edition

“I have been in the coffee in-

dustry since 2005, working

my way through Edinburgh,

Scotland, Wellington, New

Zealand, and for the last

four years my hometown,

Gothenburg, Sweden.

I was the volunteer coordi-

nator for WCE in Vienna in

June and Seoul in Novem-

ber. I have also been part of

the WCE Events Develop-

ment Committee.

Being at the WCE events

around the world is fun as

it is, but being part of or-

ganizing it and getting to

work with talented WCE

staff and volunteers is even

more rewarding. Each time

I am amazed by how many

volunteers show up to work

hard, just for their love of

coffee.

Volunteer:for the love of coffee

As most of us work-ing in the specia l ty coffee in-dustry, one of my missions

is to get specialty coffee

more commonly known

and raising the standard.

Being part of organizing

the WCE events is one of

my ways of contributing to

the industry.

The best part is that re-

ally anyone can volunteer

at these events. And, you

can walk away with expe-

riences like working at the

WCE Espresso or Brew

Bar, meeting other amaz-

ing coffee people from

around the world. Some-

times these volunteer posi-

tions lead to gaining more

knowledge about coffee.”

“Our committee focused heavily on rule changes for WBC that came from baris-ta feedback, as well as tidying up and cultivat-ing rules for other WCE competi-tions, like WLAC and WCIGS. Jes-sica MacDonald,

a super star on the Rules and Regula-tions Sub-Committee, did an amazing job of bringing clarity to the Coffee Roasting Challenge rules.

For a coffee enthusiast interested in be-coming a future WCE committee member my recommendation is that people should show up and be ready to commit. Set aside

any ego. Our ego always makes us feel too wonderful or too inadequate. Volun-teer for every coffee activity you feasibly can. Also, be sure to develop yourself outside the coffee industry. If you love fiber, learn about what makes it soft or coarse. If you love concrete, learn about how it is held together. If you love os-triches, learn about what differentiates their feathers from each other. All of this learning outside of the industry will inform your coffee experience, and this will make you able to look at situations in a dynamic way. Develop a mountain of experience from which you can draw, and be prepared to share that experi-ence with a group of curious and eager folks.”

“You have what it takes to join a committee if you have: Dedication. A sense of humor. Adaptability. “

Committing to Coffee: one member at a time

Pernilla Gard works for Da Matteo and is based in Gothenburg, Sweden.

Hugo Neuproler has been in the coffee industry for 15

years and serves as the chair of the Rules & Regulations

Sub-Committee for WCE

“You need to do this not for yourself but for the good of your industry! Judge in nationals in

order to be fair and use comments that help

baristas to come again next year and be 10

times better! “

-Tasos Delichristos2010/2011/2012

WBC Certified Judge

30 World Coffee Events - Year in Review | 2012 Edition

Each year, the Best Performing Nation is presented to the licensed national body that accumulates the most points across the world coffee championships.

In 2012, six world coffee championships took place, including the World Barista Championship, World Latte Art Championship, World Coffee in Good Spirits Championship, World Cup Tasters Championship, World Brewers Cup, and Cezve/Ibrik Championship.

Points are awarded in descending scale from first place through sixth.

Best PerformingNation GreeceGreece

•WorldBaristaChampionship:StefanosDomatiotisin5thplace

•WorldCoffeeinGoodSpirits:StavrosLamprinidisin2ndplace

•WorldCupTastersChampionship:TasosMoschopoulousin2ndplace

•WorldBrewersCup:ChristosLoukakisin3rdplace

•Cezve/IbrikChampionship:StavrosLamprinidisin2ndplace

•WorldLatteArtChampionship,TaniaKanstantsinava.

World Coffee Events is pleased to present the Best Performing Nation

recognition to GREECE!

With a total of 12 points for two first place awards – Zoltan Kis for the Cezve/Ibrik Championship and Akos Orosz for the World Coffee in Good Spirits Championship.Greece showcased outstanding participation and ranking

across six championships.

More information about the Greek National Body, SCAE Hellas, can be found at http://www.scaehellas.com

6 points - world champion 5 points - 2nd place 4 points - 3rd place(tie breaker is the country with the highest finalists overall)

2nd Place: HUNGARY

With a total of 10 points, boasting finalists in the Cezve/Ibrik Champi-onship (Havva Kaba), World Coffee in Good Spirits (Dan Fellows), World Brewers Cup (James Bailey), and World Barista Championship (Maxwell Colonna-Dashwood).

3rd Place: UNITED KINGDOM

To round out the top 10 list of Best Per-forming Nations for 2012 is Germany (10 points), Brazil (7 points), Australia (6 points), Russia (6 points), Guatema-la (6 points), Mexico (5 points), and the United States (5 points).

Other Top Nations

31 World Coffee Events - Year in Review | 2012 Edition

“We focus on teamwork among all members of the National Body.

We have more than 55 members and growing.”

In 2013, our national cham-pionship competitions will be held at the HO.RE.CA. exhibi-tion, a big sponsor of SCAE Hellas. Our last two Cham-pionships were held at the HO.RE.CA. exhibition in early February 2012 and were spon-sored by HO.RE.CA., Cimballi, Taf and Easy. Supporters of the event included MOKKA, SAMBA and Rossetti.

In 2010, SCAE Hellas held the first national coordinator elections and Nikos Psomas became the SCAE Hellas National Coordinator.

Greece also won Best Performing Nation in 2011, making this the 2nd year in the position.

On 24-27 November 2011, SCAE Hellas held the first Cof-fee Festival with great success. Within the festival, the public could browse booths that companies had set up. Included among the booths were six coffee roasters, two espresso machine manufacturers, two water filtration sys-tem companies and one milk company. Entrance to the festival was free and all Greek champions were there to prepare coffee for the public to enjoy. including a table with speciality coffees for the public to cup. Interest-ing presentations about farming, harvesting, sorting and roasting coffee took place as well as presentations from companies like Nuova Simonelli, La Cimbali and WEGA. Of course, the 2011 World Best Nation Trophy was in a special place, for everyone to view and take a photos.

In October of this year, SCAE Hellas also or-ganized the first coffee seminar and exams for SCAE Barista Level One and Barista Level Two. The seminar was free and was completely booked, with a waiting list three times the capacity of the event!

BEST PERFORMING NATION: GREECE Checking in with coordinator Nikos Psomas, we found a few fun facts on what they’ve been up to...

the champion s choicein 2001 Dalla Corte invented the original multi-boiler technology. since then we have been the innovation leader of an entire branch.as the official espresso machine sponsor of the World Latte Art and World Coffee in Good Spirits Championships, we prove that our innovative technology is the basis for the work of champions.

WCE STAFF

Cindy Ludviksen Managing DirectorLaura Lee Sales & Marketing DirectorJulie Housh Information & ProgramsJamie Jessup Sales & MarketingRoukiat Delrue National Body ManagerIrene Dennehy Accountant

2012 ADVISORY BOARD

Sonja Grant 2012 ChairCarl Sara 2012 Vice ChairDrewry Pearson Secretary & TreasurerDavid Veal SCAE Executive DirectorRic Rhinehart SCAA Executive DirectorEllie MatuszakEdgard BressaniAndrew HetzelStephen MorrisseyJames ShepherdAnnemarie TiemesPaul Meikle-Janney

COMMITTEE MEMBERSCompetition Operations CommitteeCarl Sara New Zealand (Co-Chair)Ellie Matuszak USA (Co-Chair)

Rules & Regulations Sub-CommitteeHugo Neuproler USA (Chair)Jessica MacDonald UKCarlo Grenci ItalyIan Clark CanadaJames Shepherd Ireland

Judges Operations Sub-CommitteeMike Yung Hong Kong (Chair)Amber Fox CanadaChris White New ZealandSonja Grant Iceland

Instructional Design Sub-CommitteeEmma Markland Webster New Zealand (Chair)Roukiat Delrue GuatemalaScott Conary USAMarc-Pierre Dietrich UKLauro Fioretti ItalyAnnemarie Tiemes NetherlandsPaul Meikle-Janney UK

Event Ops Sub-CommitteeMarcus Boni USA (Chair)Kyonghee Shin USA

Development CommitteeAndrew Hetzel USA (Co-Chair)Stephen Morrissey USA (Co-Chair)Pernilla Gard SwedenSeonhee (Sunny) Yoon South KoreaMarcella Jaramillo ColombiaJeremy Southgate UK

National Bodies Working GroupRoukiat Delrue GuatemalaAnnemarie Tiemes NetherlandsCarl Sara New ZealandEdgard Bressani BrazilEllie Matuszak USASonja Grant IcelandJose Arreola Mexico

Coffee Roasting Challenge Working GroupTrish Rothgeb USAFilip Åkerblom SwedenJessica MacDonald UK

Finance CommitteeDrewry Pearson IrelandRic Rhinehart USADavid Veal UK

* Committee Members serve voluntary positions for an annual term. For more information on committees,pleasevisit,http://www.worldcoffee-events.org/about-us/committees/

Meet the WCE!

YEAR IN REVIEW 2012 Edition

Thank you for your support to make 2012 a year full of wonderful memories!

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