Barista Magazine

Apr-May 2012

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Babinski introduced the concept of customer service in coffee as it relates to the world beyond the insiders of the industry. First time competitor Alfonso Portela (Chocolate Fish Coffee, Sacramento) also geared his presentation toward service, showing coffee to the judges without jargon. Third place winner Lizzy Sampson introduced an interesting debate into her performance: taste over traceability. Sampson rode both sides of the issue to cover both the levels of traceability in her blend of Ethiopia, Sumatra and Guatemala while emphasizing that tasty coffees have a place at her table regardless of how much is known of their origin. Sampson will reopen the issue in Portland. Kevin Bohlin of Ritual, Jared Truby and Percy Ramirez of Intelligentsia all used coffees obtained more quickly than coffees generally reach the U.S. consumer, such as Bohlin's beans that had been harvested the weekend before in Guatemala. The three exemplified the need to continuously reevaluate process and question Jared Truby of Verve Coffee Roasters in Santa Cruz, Calif., won the ultra-competitive Southwest Regional Barista Competition. Ever since Jared took seventh place in the 2011 United States Barista Championship, he's had his eye on the big 2012 prize. also joined the judging pool in search of experience. "I'll compete again," she said, hoping to learn new things from the judges' table. And where better to learn than a short distance from the beach in Santa Cruz, Calif., home of the event's generous sponsor Verve Coffee. Four stories above the city of 60,000, Santa Cruz's Rittenhouse building welcomed relatives, friends and the public to this standout coffee event. Doug Brackbill, a Santa Cruz resident and startup entrepreneur, attended all days of the event after Verve publicized the competition to its mailing list. The turnout resulted in consistent 15–30 minute wait times at the fourth machine; everyone was able to enjoy coffee by the competitors. Possibly the best hosts to date, Verve embodied hospitality. "I have such a greater appreciation for the sponsors," Chris Baca said after playing the part of the host. Baca had a hand in piecing the event into a cohesive weekend including the party at Verve's immaculate roasting space complete with marshmallow roasting, a mechanical bull and the essential latte art throwdown, won by Lizzy Sampson. Saturday's 1950s soiree was also a smashing success. A hop down the block from the competition venue, Verve's downtown location supplied fancy cocktails, crustless finger sandwiches and a photo booth. In the daylight, the top of the Ritt was packed and the Santa Cruz vibe allowed a relaxed pace and sunny attitudes extending from the crowd to the judges table. Saturday's local paper featured the SWRBC in "Battle of the Baristas"; its last line emphasized Lizzy Sampson's reception from her judges, quoting her as saying, "They were smiling at me. " Lizzy's coworker at Verve, Jared Truby, also mentioned his ease at the table, saying he sensed the judges' genuine enjoyment. And based on the fact that Lizzy earned third place, and Jared took top honors, it's obvious their judges did thoroughly enjoy their presentations. Taking second, Charles Babinski from Intelligentsia split the table judges in two types of customers, showing half an intellectual and of experimental look at the Bolivia Takesi microlot with excellent processing information, thorough tasting notes, and a citrus hops infused signature beverage to highlight the complexity of his coffee. On the other side of the table Babinski focused his service on taste, simplifying flavor notes, limiting back-story information on the bean and making a red-velvet cake signature drink to showcase his coffee's delicious side. Unconventional in competition, tradition in order to open the way for change, a theme discussed by Bohlin. Intelligentsia's John Martin took first in the Brewer's Cup with a Bolivia Takesi prepared on the Kalita Wave, and a Chemexed Guatemala by Bellano Coffee's Andrew Villa earned third. Alexandra Littlejohn contributed to the accelerated caliber of Brewers Cup presentations, wowing her judges with charisma, engaging customer service, and a witty remark to secure a second place finish. "This coffee is like some of my ex-boyfriends," she said, "I found if you agitate it too much it becomes bitter. The Southwest finalists are headed to Portland—that is, unless they get distracted testing out all their new swag including a MyPressi and Vario Baratza grinder. —Michelle Foster NORTHEAST REGION: A Family Reunion The Northeast Regional Barista Competition (NERBC) and Brewers Cup hit New York City in a quiet storm February 25–26, nestled in a high-rise in midtown Manhattan. It was sponsored for the second year in a row by Dallis Bros. Coffee. Over 30 NERBC competitors and over 20 Brewers Cup competitors competed in the first round on Saturday, with six finalists from each competition making it into the finals round on Sunday. The six NERBC finalists brought a level of professionalism and coffee knowledge that impressed many long-time followers of this competition. The winner, Katie Carguilo of Counter Culture Coffee, gave an informative and engaging presentation focused around Ethiopian coffee. Her intent was to educate coffee people on the micro-climate and processing of the coffee she was serving, and she accomplished this while also remaining accessible to the coffee novices in the crowd. Coming in second place was Jordan Barber, who also took first place in the Brewers Cup, proving it's a good idea to double up. Park Brannen took third with a detailed presentation, during which he gave judges very specific information on how to drink his signature beverage, and focused his presentation on taste, saying that beyond any coffee information he could impart, the reason for all of this came down to sensory perception, to fragrance, aroma and taste. Sam Lewontin, Brian Gentily and Brandon Duff also gave extremely polished performances, and many viewers shared the feeling that this was the best lineup of barista competitors they had seen to date in the Northeast competition. The second annual Brewers Cup also featured competitors that had upped their game from last year, with many new brew methods represented. Jordan Barber took first place with a Kenyan coffee roasted by Stumptown. He chose a brew method that combines direct infusion with www.baristamagazine.com 23 " PHOTO BY DAN BAUMFELD

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