Barista Magazine

DEC 2012-JAN 2013

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Caffè machine atop counters to WBC standards specifications. A larger bar extends across one long wall, where Anthony Calvez—French Barista Champion in 2008, 2009, and 2010, who works as a trainer for Cafés Richard—gives in-depth educational sessions to wholesale customers and barista competitors on a regular basis, and where he would make countless cappuccinos and espressos for the guests at Barista Nation Paris. Cafés Richard's Académie du Café also includes a spacious cupping room, a lab, an auditorium for lectures, and an entire tea training area. Michael, who spearheaded the planning and execution of the Académie du Café, also plans to add a large greenhouse to the space, where he will grow coffee trees in order to provide full seed-to-cup training for customers. It was perhaps the most elegant space in which a Barista Nation event had been held to date. Michael brought the guest speakers in for a visit the day before the event took place, and I think we were all equally stunned by the layout of the place. What's more, we were taken with the careful preparations; Barista Nation Paris was set to be a success. Early in the morning on October 15, the guest speakers who were visiting from outside of Paris were squired from our hotel to the Académie du Café. Our group included Sonja Björk Grant, past chair of the World Coffee Events organization and co-owner of heralded Icelandic café and roastery, Kaffismiðja Íslands; Anastasia Chovan of UNIC's Seattle office; David Walsh of Marco in Ireland; Belgium's Peter Hernou, the 2009 World Latte Art Champoion; and me. After a few days of light rain, we were thrilled to see the sky open to sunshine. We filed into the space, meeting other speakers and greeting old friends in the hour before attendees would arrive. We also eagerly anticipated the appearance of master pastry chef Christophe Felder, who would bring freshly baked croissants and other pastries to the Académie du Café. I naughtily sampled three of them, and I think I can still taste their flaky, buttery sweetness as I write this. I climbed onto the stage in the auditorium to speak on the subject of Longtime coffee friends Sonja Björk Grant and Valerie Egele were happily reunited at Barista Nation Paris. Sonja was a guest speaker at the event on the topic, "Create a Coffee Bar in Your Image," during which she shared her secrets to the success of the café she co-owns in Reykjavík, Iceland—Kaffismiðja Íslands—with former Icelandic Barista Champion Ingibjörg Jóna Sigurðardó ir. Valerie traveled to Paris from O ro , France, for the event on behalf of espresso machine manufacturer Reneka International. café culture and the Paris experience. For this, I had happily toured a goodsized cross section of both Paris' newest and most classic coffeehouses in the days before Barista Nation. I told the audience about the cheerful Learn to Behave. Creating successful behaviors for specialty coffee roasters Business Planning, Strategy & Support Green Coffee Sourcing & Grading Roast Profiling and Training Cupping & Barista Training Quality Control 913.940.pmliubrewedbehavior.com It's not just a business, it's a behavior. www.baristamagazine.com 29

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