world barista championship amsterdam world barista championship amsterdam

19 Pages·2017·9.18 MB·English

20–23 JUNE, 2018
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TABLE OF CONTENTS
WELCOME 4
A Message from World Coffee Events Board Chair Bart Deprez
WCE STAFF & BOARD 6
SPONSORS 8
WORLD BARISTA CHAMPIONSHIP 12
At a glance
ROUND ONE PERFORMANCE TIMES BY COUNTRY 12
WBC SCHEDULE 13
2017 WBC CHAMPION DALE HARRIS, U.K. 14
By Chris Ryan, Barista Magazine
PARTIES 16
WBC RULE CHANGES 18
2018 COMPETITORS 20
WBC ESPRESSO BAR 32
WBC BREW BAR 33
WBC TEAM BAR 34
WBC PRIZES 35
WELCOME LETTER
IT IS MY PLEASURE AS THE Chair of the
World Coffee Events Advisory Board
to welcome you to the 2018 World
Barista Championship (WBC), hosted at
World of Coffee Amsterdam. 2018 will
mark the 19th consecutive year that the
competition has been running, and it is
especially exciting as it is the first time
that the World Barista Championship
has appeared at World of Coffee since
the Specialty Coffee Associations of
Europe and America unified last year. I am
delighted to see that nearly 60 countries
and regions will be represented on stage
here in Amsterdam over the next four
days, and that audiences in over 100 countries/regions will be able to follow each round
live, via the livestream at worldbaristachampionship.org.
Whether at qualifying events or on the world stage, a huge amount of innovation has
happened in the last 19 years, and we will see that continue for many years to come. A
significant amount of new changes were introduced at WBC Seoul in November 2017,
which added to the excitement for audiences at home and in the risers. The response to
modular station layouts, simultaneous preliminaries routines, and modified technical judging
was quite positive overall, and gave an incredible sense of the innovation possibilities
opening up for competitors. With a short championship season before Amsterdam, the
focus of this year’s changes was to build on the successes in Seoul, while streamlining
production. These included changing the 7m no-media circle to a 7m x 7m no-media
square in order to better accommodate creative station layouts; as well as changes to clarify
policies, such as more explicitly allowing the placing of steps or platforms on the floor when
necessary for a barista’s access to the tables.
We are excited to see the WBC Teams Competition return in Amsterdam—a facet of
competition first introduced in 2016—which acknowledges the inherent teams behind each
individual competitor, while fostering and encouraging that same spirit of mutual support
amongst competitors. Participating competitors are grouped into 10 teams that are equally
weighted based on the historical performance of their national body. Competitors give the
standard on-stage performance to the audience and a panel of judges, while also working
with and supporting their teammates behind the scenes. Each team also works a shift on the
Team Bar, where competitors decide on a menu, equipment, and service. The overall winner
of the Teams competition will be determined by combining each team member’s individual
score from the WBC preliminary round. The team with the highest combined score wins
some great prizes, including the chance to participate in a future WCE All-Stars event. In
2017, Team Tamper—which included the champions from Canada, China, Italy, Kenya, and
Romania—won the WBC Teams Competition in Seoul. Per the Teams Competition rules, the
highest-ranking member of the winning team who is not already qualified into semifinals
(continued on p. 6)
4 2018 WBC www.worldbaristachampionship.org 5
WCE STAFF & BOARD
continues on in the World Barista Championship as the 16th semifinalist. Kenya’s Martin
Shabaya earned this wildcard position in Seoul, which was a highlight of an already
exciting semifinals announcement ceremony.
We have an incredible volunteer team on stage as well as out of view, that is populated
by members of our community who make this event possible. Witnessing the passion of
WCE Certified Judges and Representatives, committee members, bar managers, baristas,
and stage and backstage support teams each year reminds me that they are the lifeblood
of this competition.
It’s an honor and a pleasure for us to present the World Barista Championship in
Amsterdam, a city with a deep and passionate coffee history and coffee community. We
hope you all enjoy the show, and best of luck to all the competitors!
Best Regards,
Bart Deprez
STAFF
Cindy Ludviksen Ingibjörg Ferrer Alex Bernson
Managing Director Events Production Marketing Manager
Durham, NC, USA Coordinator New York, NY, USA
Copenhagen, Denmark
Laura Lee Connor Clarke
Director of Business Irene Beretta Communications
Development Events Coordinator Coordinator
Riverside, CA, USA London, UK Dublin, Ireland
Veronica Chou James Draper
Partnership Manager Event Services
Taipei, Taiwan Coordinator
London, UK
Amy Ball
Events Creative Director Irene Dennehy
Los Angeles, CA, USA Financial Manager
Dublin, Ireland
6 2018 WBC www.worldbaristachampionship.org 7
THANK YOU SPONSORS THANK YOU SPONSORS
GOLD SPONSOR GOLD SPONSOR
HOST PARTNER
SILVER SPONSOR
QUALIFIED ESPRESSO MACHINE SPONSOR
BRONZE SPONSOR BRONZE SPONSOR
QUALIFIED ESPRESSO GRINDER SPONSOR QUALIFIED CLEANING PRODUCTS SPONSOR
BRONZE SPONSOR BRONZE SPONSOR
WATER FILTRATION SPONSOR
8 2018 WBC www.worldbaristachampionship.org 9
THANK YOU SPONSORS
COMPETITOR ORIENTATION SPONSOR ORIGIN TRIP SPONSOR
TAMPER & TROPHY SPONSOR
EVENT SPONSOR
EVENT SPONSOR
PRODUCT SPONSOR PRODUCT SPONSOR
10 2018 WBC
WBC AT A GLANCE WBC SCHEDULE
• Each competitor passed through a sanctioned championship in their own country/ 20 JUNE 22 JUNE
region to earn the privilege of performing on the WBC stage this week in Amsterdam.
WBC Round One, Day One 09:00 – 17:30 WBC Semifinals Round 09:30 – 16:00
• Each competitor has 45 minutes on stage: 15 to prep; 15 for performance; and 15
Espresso Bar & Brew Bar 09:00 – 17:00 World of Coffee Show 10:00 – 17:00
for clean up.
Team Bar 10:00 – 17:00 Espresso Bar & Brew Bar 10:00 – 17:00
• Six judges assess each competitor: A head judge, with a shadow judge; four sensory
Merchandise Store 10:00 – 18:00
judges (seated); with a seventh judge floating around the work area to assess
technical skills in Round One only. 21 JUNE WBC Finalists Announcement 17:00 – 18:00
WBC Round One, Day Two 09:00 – 16:30
• All judges have successfully completed extensive training sessions around the world
to earn their position as a WBC-certified judge. World of Coffee Show 10:00 – 17:00 23 JUNE
• Baristas must serve four espressos, four milk-based espresso drinks, and four Espresso Bar & Brew Bar 10:00 – 17:00 WBC Final Round 10:00 – 14:30
signature beverages of their own creation. They can serve the courses in any order. Team Bar 10:00 – 17:00 World of Coffee Show 10:00 – 17:00
• The following countries have won the WBC in the 18 years of this competition: Merchandise Store 10:00 – 18:00 Espresso Bar & Brew Bar 10:00 – 17:00
Norway (2x); Denmark (4x); Australia (2x); the U.K. (3x); Ireland (1x); the U.S.A. (2x); WBC Semifinalist Merchandise Store 10:00 – 18:00
El Salvador (1x); Guatemala (1x); Japan (1x); Taiwan (1x). A woman has never won
& Teams Announcement 17:30 – 18:30 Barista & Farmer Screening 15:00 - 15:30
the WBC.
WBC Award Ceremony 15:30 – 16:30
ROUND ONE: PERFORMANCE TIMES BY COUNTRY
20 JUNE 1:59 p.m.: Czech Republic 11:49 a.m.: Denmark
9:15 a.m.: South Africa 2:07 p.m.: Spain 12:19 p.m.: Hong Kong
9:23 a.m.: U.K. 2:37 p.m.: Mexico 12:27 p.m.: Canada
9:31 a.m.: South Korea 2:45 p.m.: Colombia 12:35 p.m.: Indonesia
10:01 a.m.: France 2:53 p.m.: Taiwan 1:05 p.m.: Sweden
10:09 a.m.: Panama 3:23 p.m.: Ireland 1:13 p.m.: U.A.E
10:17 a.m.: Greece 3:31 p.m.: New Zealand 1:21 p.m.: Austria
10:47 a.m.: Kenya 3:39 p.m.: Portugal 1:51 p.m.: Philippines
10:55 a.m.: Germany 1:59 p.m.: Italy
11:03 a.m.: Iceland 21 JUNE 2:37 p.m.: Belarus
11:33 a.m.: Thailand 9:15 a.m.: Ukraine 2:45 p.m.: Romania
11:41 a.m.: El Salvador 9:23 a.m.: Guatemala 2:53 p.m.: Brazil
11:49 a.m.: Vietnam 9:31 a.m.: Russia 3:23 p.m.: India
12:19 p.m.: Netherlands 10:01 a.m.: Malaysia 3:31 p.m.: Switzerland
12:27 p.m.: Costa Rica 10:09 a.m.: Turkey 4:01 p.m.: Lithuania
12:35 p.m.: Norway 10:17 a.m.: Australia 4:09 p.m.: Peru
1:05 p.m.: China 10:47 a.m.: Japan 4:17 p.m.: Slovakia
1:13 p.m.: Belgium 10:55 a.m.: Chile 4:25 p.m.: U.S.A.
1:21 p.m.: Hungary 11:03 a.m.: Uganda
1:51 p.m.: Ecuador 11:33 a.m.: Poland
11:41 a.m.: Singapore
12 2018 WBC www.worldbaristachampionship.org 13
2017 WBC CHAMPION
DALE HARRIS, UNITED KINGDOM
By Chris Ryan, Barista Magazine
DALE HARRIS’ JOURNEY TO HIS HISTORIC
win at the 2017 World Barista Championship
(WBC) in Seoul, South Korea, is a story of
E
resilience and resolve. He competed for ZIN
A
the national title in his home country of the G
A
United Kingdom not once, not twice, but nine A M
T
times before he came out on top. S
RI
“Competing for so many years in a row can BA
be draining and sometimes demoralizing,” OF
Y
Dale says. “In 2013 I took a break and didn’t ES
T
compete, but watching other people present UR
O
in the U.K. that year—my friends John Gordon C
O
and Estelle Bright particularly—reminded me OT
H
of all the things I love about competition, and P
allowed me to come back with new ideas and PHOTO BY AL HIGGINS FOR BARISTA MAGAZINE
new approaches the following year.”
He continues, “Each time I’ve competed, In an era of Geisha-heavy WBC finals
I’ve been able to learn more about one aspect rounds, Dale made history by choosing an
of the way coffee is grown or processed, altogether different kind of coffee for his
roasted, or brewed, and later, all of those routine. “Geishas seem to have become
lessons become valuable. I’m at the end of a increasingly present on the competition
long journey now, and looking back, I can see stage, but I wonder if that’s a reflection of
how each step fed into what we presented their increasing availability 10 years after
in Seoul. That’s a really happy thing.” those first [Hacienda La] Esmeralda auctions,”
Competing on the world’s stage for the first he says. “The variety’s growing needs are
time, Dale—who is the director of wholesale better understood, as is its market potential,
for U.K. roaster Hasbean—brought a routine and while the cycle is painfully—you might
focusing on how coffee’s sensory experience say economically dangerously—slow. Coffee
is dictated by the work done at origin. It was producers tend to reflect the demands of the
a dense, science-heavy routine that also took noisiest players in the coffee industry: the
some risks and veered from territory familiar baristas, who determine which roasters coffee
to most competitors. bars buy from and offer to their customers.”
“This routine began with a really exciting Reflecting on his triumph in Seoul, Dale
experience that my coach, Pete Williams, says, “I’m not sure whether my win will cause
and I had at an exhibition on perfumes held a change, but I do hope that competitors or
at Somerset House in London,” Dale says. potential competitors take from it the idea
“While the connection between aromas that there is no formula for success, that the
and flavor is something that forms a basis in score sheets and the judges allow a huge
most sensory training and is familiar to many range of possibilities, and that if you have a
baristas, this exhibition used objects, textures, message, idea, or just a coffee that you love,
sound, and materials to deliver a multi- there is room for it on that stage.”
sensory introduction to scents, and was a key To read the full Barista Magazine interviews with
inspiration to what we presented in Seoul.” Dale Harris, go to www.baristamagazine.com.
14 2018 WBC www.worldbaristachampionship.org 15
PARTIES
THURSDAY, 21 JUNE FRIDAY, 22 JUNE
(continued)
17:00–20:00 20:30–late
BITERBALLEN BAL LA MARZOCCO PARTY BOAT
Sponsored by Beyond the Bean, Trabocca, and
Presented by Café Imports + sponsored by
Nuova Ricambi
Barista Magazine
Supperclub Cruise
The Roast Room De Ruyterkade 10a—Dock 14
(located at the northeast corner of the RAI Amsterdam
Amsterdam building)
Europaplein 2, 1078 GZ SATURDAY, 23 JUNE
Amsterdam
20:00–02:00
FRIDAY, 22 JUNE OFFICIAL BARISTA AFTER PARTY
Sponsored by Victoria Arduino
19:00–00:00 and DaVinci Gourmet
THE BARISTA LEAGUE: MIDSUMMER PARTY WesterUnie
Presented by Ally Coffee Klönneplein 4-6, 1014 DD
Sponsored by Oatly, Barista Magazine, Baratza, Amsterdam
and Bocca
CT Coffee & Coconuts
Ceintuurbaan 282
Amsterdam
16 2018 WBC
RECENT RULES CHANGES
The World Barista Championship (WBC) received a number of format evolutions
in 2017, including modular station layouts, simultaneous preliminaries, and
modified technical judging. When these changes debuted in November 2017
at the WBC in Seoul, the response was overall very positive, and the event was
a great opportunity to examine the implications and possibilities the changes
create for competitors, judges, volunteers, and staff.
In consideration of the shorter window between the WBC events in Seoul and
Amsterdam, and in order to give competitors time to more fully explore the new
opportunities presented by these evolutions, the 2018 WBC Rules & Regulations
are receiving only minor updates that focus on improving the event experience
for all participants.
Changes in the rules this year include production-related items, including
changing the 7m no-media circle to a 7m x 7-meter no-media square in order
to better accommodate creative station layouts; as well as changes to clarify
policies, such as more explicitly allowing the placing of steps or platforms on the
floor when necessary for a barista’s access to the tables.
18 2018 WBC www.worldbaristachampionship.org 19