Barista Magazine

DEC 2014 - JAN 2015

Barista Magazine is your home for the worldwide community of coffee and the people who make it.

Issue link: http://baristamagazine.epubxp.com/i/425273

Contents of this Issue

Navigation

Page 85 of 91

86 barista magazine JCA: When Arturo Hernandez and I started toying with the idea of a Mexican Barista Championship, we just thought that it could be very cool to have a Mexican champion. We did not think much about what the organization entitled. After the first championship, we realized the effect that the championship could have on the Mexican coffee world. You see, we discovered that all of the baristas that were part of our first championship had improved their craft just by participating and being exposed to specific techniques. We were amazed at how the championship empowered our baris - tas. So we did what we Mexicans do: We committed the time and effort to create a better championship year after year. We invited the best internationally certified judges and the best sponsors to be part of the Mexican Barista Championship, and the rest followed. KRO: What do you think the future holds for the competitions and the specialty-coffee community in Mexico? JCA: I hope to see a Mexican World Barista Champion. You know that we were very close with Fabrizio SenciĆ³n [the Mexican Barista Champion who placed second at the WBC in 2012]. I think we have a number of great judges and volunteers, as well as sponsors, that guarantee that the quality of our events will get better. While in Australia [for the WBC in 2013], we were very honored to be rec - ognized as the best national championship. So I guess I could say that the best is yet to come! The coffee consumption in Mexico has almost doubled in the last 10 years, which translates into many more people aware of the coffee evolution that is happening in our country. There are many independent coffeehouses. There are also many craft roasters. I think that whoever has visited Mexico lately has been able to taste great coffees. That is, I think, due to the fact that we have better coffees available for baristas. KRO: You've been to more than 100 national and regional compe - titions; how have you seen them evolve over the years? JCA: From my perspective, competitions have evolved from fun gatherings to quality-obsessed presentations. Each year we have been fortunate enough to witness the extent of the commitment of professional baristas that are going out of their way to present what they think is the best coffee in the world. As the public, we get a glimpse of the haute couture of coffee, and as judges, we get firsthand experience of the baristas' interpretation of their craft and knowledge of coffee. KRO: Can you tell us about the differences you've noticed between early competitions and the ones taking place now? What trends or innovations have you seen? JCA: Well, first of all, every barista used to spill way too much coffee, and milk, as well. And now, do you own a Chemex or an AeroPress? If you do, then you must be aware that if it hadn't been for a barista, you would probably not even know about these methods. I guess what I really have enjoyed is getting close to baristas who are changing the way the world drinks coffee, and seeing how proud they are to showcase their passion for coffee. KRO: Why do you feel barista competitions are important and worth supporting? JCA: First of all, I think that we are drinking better coffee because of barista competitions. Secondly, and perhaps more The Mid-Atlantic/ Northeast Coffee Conference salutes our 2014 sponsors. Thank you!

Articles in this issue

view archives of Barista Magazine - DEC 2014 - JAN 2015
subscribe to email alerts