Barista Magazine

DEC 2017-JAN 2018

Serving People Serving Coffee Since 2005

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Page 19 of 107

What are you taking away from our awesome coffee world right now? Let us know about cool trends, fun gear, killer drinks, events, places, people—you get the idea! Email Helping Jaguars, One Sip at a Time Through a creative and altruistic partnership, Phoenix specialty-coffee roaster Press Coffee Roasters has created Pura Vida, the fi rst Jaguar Friendly Coffee, to be sold at the Phoenix Zoo. The direct-relationship coffee comes from Finca Las Alturas in Costa Rica, and has rich caramel and nougat fl avor notes. Proceeds from sales of the coffee go to supporting jaguar research at the Arizona Center for Nature Conservation (ACNC), and to ProCAT, an international nongovern- mental organization focused on wildlife and habitat conservation. "This collaboration is such a special and unique opportunity for anyone in the coffee industry," says Steve Kraus, owner of Press Coffee Roasters. "We're hon- ored to be able to partner with the Phoenix Zoo and work directly with Finca Las Alturas to bring this coffee and awareness of their conservation efforts to our community." For their part, the Wildlife Friendly Enterprise Network (WFEN), which advised on the collaboration, says such a partnership just makes sense. "By using certifi cation as an innovative conser- vation tool, we can achieve conservation goals while support- ing local farmers in jaguar-range coun- tries and share these incredible stories of coexistence with as- pirational consumers around the world," says Julie Stein of WFEN. "It's truly a triple-bottom-line win." The Boston Intersectional Coffee Collective Debuts Organizers of the event "Behind the Bar: Real Talk from Women and Other Folks in the Coffee Industry," held last fall in Somerville, Mass., had anticipated animated discussion from attendees, but couldn't have predicted the fi re that was lit that night. The brainchild of coffee professional Dandy Anderson, who was based in Boston at the time, the event drew attendees from across the eastern seaboard who were thrilled a conver- sation about intersectionality in coffee was happening in their region. Not wanting the movement to lose momentum, especially with the departure of Dandy for New York shortly after, Boston barista Kristina Jackson decided to form the Boston Intersection- al Coffee Collective (BICC). "My short-term goal is to establish the organization as a way for folks to perhaps attend a cupping here and there, chat about problems at work, maybe have a guest come in to talk about roasting," says Kristina. "But I'd also like to explore talking about mental health, working on diverse hiring practices, and other ways to combat the massive amounts of gentrifi cation here. I also want to possibly implement a volunteer work aspect. Boston shops, I think, could do more to give back to the community, and perhaps getting individuals involved outside of work may be a better way than calling on shops' owners." The BICC held its inaugural event, "Ladies Night," spon- sored by Oatly, in early November as a throwdown to raise mon- ey for Rosie's Place, a Boston charity and women's shelter. Stay tuned to the BICC's Facebook page for further developments. PHOTO COURTESY COFFEE MASTERS AT NEW YORK COFFEE FESTIVAL 2017 Spontaneous Competition Partnership Inspires at New York's Coffee Masters For almost two decades, coffee professionals have fought their way to victory on a competition stage, be it the World Barista Championship, a Coffee Fest Latte Art Championship, a local throwdown, or a coffee cocktail contest. Never before, however, have two fi nalists paired in quite the positive and constructive manner in which Erika Vonie and Agnieszka Rojewska did in the nail-biting fi nal hour of Coffee Masters in New York recently. Both veteran competitors, Erika and Agnieszka had tried their hands at countless formats. "While the glory truly lies within the WBC competition circuit, the skills needed to succeed in Coffee Masters are far more indicative of the skills of a working barista," Erika says. Competitors who reach the fi nal round spend upwards of fi ve hours on stage, a grueling feat even for a barista used to hectic onstage fl oor shifts. What helped Erika and Agnieszka handle the pressure? Their respect for one another. "She's a perfect example of what a role model in this indus- try should be," Erika, who went on to win the championship title—and $5,000—refl ects. "After the fi rst round, I wanted nothing more than to go head-to-head with her. It was clear that she was the most inherently talented of the group, and I knew that if I earned a spot to go against her, it would only validate my talents and years of hard work." Erika and Agnieszka say they couldn't be more proud to be role models to women coffee professionals after this experience. It's surprising, then, to learn that the two only met for the fi rst time that weekend. "We were representing ourselves and being visible to women baristas all over the world," Erika says. "I couldn't let that visible moment slip away without showing everyone that you can be benevolent and competi- tive simultaneously. The energy that was created in me made it impossible to be anything other than proud and supportive of this amazing talent I got to fl ex against. She lit a fi re under me and pushed me as hard as I could go… This was the most exhilarating competition I've ever been a part of. I'm endlessly proud of Aga, and beyond grateful she was the person with me at the end." Agnieszka Rojewska (le ) and Erika Vonie: friends for life. 20 barista magazine

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