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CAUFUL Co-op Honduras ©Sean Hawkey 1.2 million farmers & workers are pushing for fairer trade Buy better. Look to the world's most recognized ethical label and join the farmers who are taking it forward. Now in the USA. www.fairtradeamerica.org questions@fairtrade.net 44 barista magazine Paolo as well as Christian Klatt of Mahlkönig, each of whom presented involved discussions of these two critical pieces of a barista's equipment: the machines and the grinders. This was followed by a visit from two flair bartenders from Milan's center, who instructed the CIGS champs on the skill of etching and using food coloring in latte art. These baristas were schooled next on soy, which the presenter from the soy company Alpro insisted we refer to as a soy beverage and not "soy milk," because it isn't milk at all. He challenged the baristas to play with the soy in their drinks, and they were pleasantly surprised to find it versatile when paired with espresso. Participants spent the afternoon back on the machines practicing and presenting drinks to their peers. I loved the innovative spirit these baristas showed: For example, CIGS champions Victor Delpierre of France and Vala Stefánsdóttir of Iceland decided to combine their allotted practice time (45 minutes per competitor) to have an entire 90 minutes on the machine. This also allowed Victor and Vala to run ideas and drinks by each other for feedback. It was almost impossible to tell when the practice time ended and the party began, because this entire event had the feeling of a celebration: There was constant laughter and clapping, hugging and smiling. For this celebratory atmosphere we could thank Italian Barista Champion Francesco Sanapo, who drove from Florence to spend this day and evening with his fellow baristas. Though Francesco leaves in just a matter of days for Melbourne, Australia, where he will represent his country at the high-pressure World Barista Championship, he knew seeing his peers would energize him and give him strength and support for the days ahead. You see, it has become clear to me that the necessity of friends and a personal fan club is critical to the success of a barista, whether on stage or not. Most of the baristas gathered here in Milan were prepared to head to Nice for the world competition alone. As this three-day event draws to a close,