As the proud Media Sponsor of the United States Barista Championship since 2005, Barista Magazine has always compiled and produced a beautiful printed program that serves as a guide, collectors item, introduction to the Regional Barista Champions and the Regional Brewers Cup Champions, all the party info for the SCAA show, and much more! 2013 is no different. This year’s Official United States Barista Championship.U.S. Brewers Cup Event Program is at the printer right now! But we thought we’d give you a sneak peek at some of the most popular content in the program, the Regional Barista Competition Champs and Regional Brewers Cup Champs profiles.
SOUTH CENTRAL REGIONAL BREWERS CUP CHAMPION
How long have you been a barista?
What advice do you have for newbies in the Brewers Cup?
Be prepared to put a lot more work into it than you are expecting, but it will be worth it. Have fun!
The Brewers Cup has been around for a few years now—what do you especially like about the format?
I love that the act of serving and service is integrated. You’re in front of the judges the whole time, you have to make eye contact and be engaging while brewing coffee. I also think that so much innovation has been dispensed to the barista community from the Brewers Cup stage and I look forward to that continuing for years to come.
If you could travel to any coffee-producing country, what would it be and why?
I would travel to Ethiopia. There are so many different production models and unique flavor profiles, and the diversity of culture fascinates me.
How do you make coffee at home?
For myself, the Clever Dripper. I use my one-liter French press when I’m making coffee for guests.
Any favorite cafés?
I’ve had great experiences at Intelligentsia Broadway, Octane, 21st St. in Pittsburgh, BARISTA, Heart, Coava, Oddly Correct in Kansas City. And the scene here in Texas is great: Cultivar in Dallas, Houndstooth, Caffe Medici, Once Over and Frank in Austin, Local in San Antonio, Greenway, Catalina, Southside, and Blacksmith in Houston. And there are still so many more I want to visit.