There were of course many other cool bits of
and 2015. This year’s competition in Dublin saw
further means to provide coffee with a defined
many baristas select their amazing green coffee
profile. For the competitor like Yoshikazu, this
kit used across the competition this year, and I
from the champions of progressive farming
obviously allows a selection of coffees that
have to throw a shout out here to Ben Put of
and processing, Ninety Plus. While this rarefied
will achieve a very specific cup profile. For us
Canada, placing third, who used his returning
group of incredibly expensive microlots does
as roasters and specialty coffee professionals,
vacuum chamber to remove carbonic acid from
not represent the majority of coffee produced,
however, this also suggests an approach to secure
his espresso drinks, as well as a custom made
it does provide a valuable platform to showcase
coffee that is exaggerated and expressive for our
pressurised syphon to create a “full immersion
the super pointy edge of innovative producer
customers, presenting a consistent approach to
espresso” for his signature course, pushing higher
practices.
producing new flavour experiences.
extraction and boosting Malic acidity. For aspiring
WCE Dublin saw a focus in many performances
Varietal and processing have undoubtedly
on presenting what’s being tentatively labelled as
been a feature of the competition world for a
the “4th Wave” of producer driven innovation in
few years and
the specialty coffee industry. This concentration
have, at a basic
on how a chosen coffee came to taste as
level, become
described in the cup advanced the competitive
part of the café to
conversation beyond where the coffee came from
consumer lexicon.
and very much towards varietal and processing.
The exploration of
VARIETAL
these areas within
Top six finalist Lex Wenneker of the
THE DRIVE TO BE MORE CONSISTENT, MANIPULATE EXTRACTION, WORK FASTER OR SIMPLY BE TIDIER SEES THE USE OF EQUIPMENT DESIGNED FOR THIS PURPOSE OR RETOOLED FOR OUR INDUSTRY.
WBC will likely see further efforts into innovation at farm level,
to service in the wine world in perhaps the most
along with a slow outpouring of knowledge and
varietal-central performance of the competition.
appreciation to the specialty coffee consumer. I often liken the WBC to Formula One racing,
estate, Las Margaritas. They were all from the
in the way that it leads innovation that then
same harvest and all processed naturally; however,
trickles down to the wider industry. The average
each course was a different varietal. Accompanied
consumer may not know where these innovations
by a filter brew of each served in a wine glass,
came from, but can still appreciate their
Lex focused on how our service of select varietals
incorporation into a personal experience.
could translate at a consumer level by highlighting
SO WHAT DID WE SEE THIS YEAR THAT IS LIKELY
specific sensory experiences in each of the Sudan
TO APPEAR IN SPECIALTY COFFEE SHOPS
Rume, Geisha and Pacamara variety brews he
ACROSS THE GLOBE?
served. Varietal separation and specific varietal selection are becoming more commonplace
a watch, as it provides an amazing summation of both coffee
Netherlands compared specialty coffee varieties
Lex selected three coffees from one Colombian
competitors, Ben’s performance is definitely worth
Rivalling each other for most utilised coffee tool were the OCD and Acaia scales.
knowledge and progressive barista technique by, as he states, taking risks. As well as representing
producers, the performances at the WBC are a great outlet for equipment innovation. The drive to be more consistent, manipulate extraction, work faster or simply be tidier sees the use of equipment designed for this purpose or retooled for our industry. The EK43 was primarily a deli grinder before Matt Perger and Charles Babinski dragged it kicking and screaming into the world of espresso. It is now of course one of two compulsory sponsor grinders! Of note, the Puq Press made a couple of appearances this year, with technology further tightening dose and tamp technique. Competitors may well be giving over one of their two allowed electrical devices this
with progressive specialty coffee producers, but
Both made appearances last year with a few
unless we can translate this effort and expense
competitors, but this year were almost ubiquitous
to the café customer, it will remain the demand
on the benches of each national champion. The
of roasters, coffee geeks and competitors rather
OCD is a levelling tool which in the competition
than a sustainable option for the wider producing
environment simplifies achieving consistency on
community. Performances such as Lex’s bring this
the technical scoresheet; it makes it that much
conversation to the fore.
easier for a technical judge to agree that the
concepts, flavours and community expressed at
PROCESSING
levelling technique is effective. Consistent dosing
these events have over the years continued to
and tamping does of course have import in the
inspire me as a coffee professional and excite
Iwaze was unique, as he blended or “interwove”
café environment, reducing channelling and
me about the industry’s future. Whilst the
two coffees together for his drinks. Using two
promoting evenness of extraction, which will
competition format is by no means perfect in its
different grinders to achieve specific particle
likely see the OCD become de rigueur on many
representation of the wider specialty coffee world,
size and extractions, Yoshikazu mixed differing
specialty café stations.
it does undoubtedly provide a unique forum for
The second placing performance of Yoshikazu
percentages, after grinding, of each Ninety
As well as selecting amazing coffee, the barista
competition season to this neat bit of kit. As a Head Judge at the World Barista Championship, I am obviously a disciple of its value within the specialty coffee ecosystem. Beyond the examples I’ve given above, the
innovation and evolution of coffee, technology and the barista craft.
Plus coffee. These coffees were a marriage
competition is also about what the barista has
of two varietals but more interestingly, two
done to create the sensory experience. This
opposite processing methods when it came to
has come to see brew ratios become common
or debating throwing your hat in the ring, I’d
fermentation of the cherry. The Panama Geisha
language, often changing from one course to
heartily encourage you to do so - whether as a
enjoyed a low temperature fermentation, gaining
the next. Accurate brew ratios of course require
competitor, spectator, judge or volunteer.
balance and complexity through an extended
accurate scales, and Acaia were very much the
ABOUT THE AUTHOR
process of “cold fermentation”. The single varietal
most commonly used tool for this. Whether
Brydon Price, a proud Kiwi ex-pat, is a WCE
Ethiopian selection had, in contrast, gone through
weighing doses and signature drink ingredients
Representative and Head Judge plus certified Q
a “melted fermentation”, high temperature
with the Acaia Pearl or weighing out extraction
Grader. A passionate specialty coffee ambassador,
and less time. This deliberate innovation in the
with the Acaia Luna, these scales were this year
he leads Sales and Account Management for Five
processing of specialty coffees gives producers a
an almost inevitable piece of kit.
Senses Coffee in Victoria and Tasmania.
If you’ve been wondering what it’s all about