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sad in a way to imagine future DC Campus events becoming much bigger than this one, because the intimacy of this smallish group is what has allowed such intense and heartfelt bonds to be formed over three short days. In the end, DC Campus's growth will do nothing but benefit the baristas on their path to international championships. Three days ago, our arrival to Milan was staggered, and we checked in at the Hotel Valganna in small groups after having caravanned from the airport. About half of us met in the lobby and walked to a nearby restaurant for our first shared meal. Over platters of risotto and penne studded with fresh seafood, we reintroduced ourselves to the few people we knew, and met others for the first time. It was, as these beginnings of friendships are, a little shy and quiet. Everyone headed to bed fairly early in anticipation of the long day ahead. The Dalla Corte training room is only 50 paces from the Hotel Valganna, so we were at registration before we knew it, receiving name tags, a guide to the event, and DC Campus Tshirts and tote bags. We wandered in for pastries and morning coffee. Some of the baristas had arrived before us and were busy pouring cappuccinos or making AeroPresses of the coffees they had brought from home to share. Cafés Richard provided an intricate blend created specifically to hold up the complicated latte art these champions would be pouring. Eventually we gathered in the back meeting room of the training center for introductions and to thank the sponsors, Urnex, Mahlkönig, and, of course, Dalla Corte. The incomparable Sonja Grant of Iceland—who is the immediate past chair of the WCE and trains judges for both the WLA 42 barista magazine Baristas spent three days practicing their routines for the World La e Art and World Coffee In Good Spirits Championships—and forging relationships and having fun along the way. Clockwise from top le , Norwegian Coffee in Good Spirits Champion Madeleine S. Johnsen practices her Irish whiskeys during the DC Campus event at Dalla Corte's lo space in Milan; Ronny Billemon of Belgium won third place in the 2012 World Coffee In Good Spirits Championship, and he demonstrated the drink he used for this year's champs as they practiced at DC Campus; Rudy Dupuis, the French La e Art Champion, was the resident funnyman at the DC Campus event, where participants did as much learning as laughing over the course of the three-day workshop. and WCIGS competitions all over the world—was present to share her knowledge of the rules and regulations of each competition, as well as answer any and all questions these competitors might pose. The latte art and coffee cocktail groups broke up to trade turns on the espresso machines and receive specific instruction from Sonja, and there were loads of questions. These baristas listened with their full attention as she shared her experience as a judge and explained what she and the other judges expect from these competitors. We were soon piling onto a bus bound for the Dalla Corte factory for a tour. We ended in the factory training room pulling shots on machines set with different parameters to gauge differences in the taste profiles, and we debated pros and cons for hours. The intensity of the conversations had made us hungry, so we headed to dinner at a nearby pizzeria, claiming a table long enough for 30 people. With bellies full, we headed to the hotel to rest up for the second day. Day two dawned sunny and warm, and we spent the first half of it with