Editor’s note: As we approach the beginning of the 2014 World Barista Championship, which takes place in Rimini, Italy, June 9 “12, at the SCAE’s World of Coffee event, we would like to introduce you to the National Barista Champions who all worked incredibly hard to earn a position in this preeminent coffee contest. Profiles of all 54 competitors will appear on Barista Magazine’s blog between Monday, June 2, and Monday, June 9, and can all be accessed under the category header “WBC 2014 Rimini.”
BARISTA CHAMPION OF HUNGARY
Krisztian Nagy
Expresso Café Hungary
Coach: Gulyastot Edit
About me: My name is Krisztian Nagy and I am 35 years old. My passion is coffee and I am currently the senior office manager at a speciality cafe chain in Hungary. Last year I was chosen [as one of] the 10 best baristas in Hungary by coffee customers, and this year I won the barista championship in Hungary.
How many years have you worked with coffee or in the coffee industry?
12
Before coffee, did you work in a different job or industry, or what did you study in school?
I always worked in the hospitality before, I worked both in restaurants and coffee shops in Hungary.
What was your first amazing experience with coffee?
I was only 14 when I first tried coffee.
Who has been your greatest influence in coffee? Why?
Pete Licata was my greatest influence because I was interested in him as a world championship winner and in his great efforts and creativity added to the coffee business.
What would you like to see change about the coffee industry/community?
I would give more information to people around the world about coffee through various channels such as media and verbal communication.
Name a coffee luminary (famous person) you would like to meet, and why:
Pete Licata in order to [ask him] what he could change in coffee industry since he won the world championship.
Name a barista you admire, and why:
Attila Molnar who is a 4 time Hungarian barista championship winner and he knows everything about coffee, he is an icon.
Do you have a favorite customer? If so, tell us about him or her.
I have many recurring customers whom I like much as they are not only customers but they are also interested in the method how a good coffee can be made.
Besides your own cafe, what cafe do you think everyone should visit?
Tamp and Pull cafe chain.
Which coffee producing country you would like to visit, and why?
Ethiopia in order to see where coffee is coming from.
Where do you see yourself in 5 years?
In a barista school as a leader barista teacher educating the next generation of baristas.
Is there anyone you would like to thank or who helped you prepare for the WBC?
My mentor, my friends, my boss, and my colleagues for their help and support.
