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.
BRANDON PAUL WEAVER
NORTHWEST REGIONAL BREWERS CUP CHAMPION
SLATE COFFEE ROASTERS
SEATTLE, WASHINGTON
What’s your job title at Slate?
Slate is start-up so what I do depends on the day. I do basic training, barista development, wholesale, wholesale training, quality control, public relations, social media, competition, competitor training, website development, copy writing, copy editing, marketing, and some green buying. And I pull bar shifts as a barista (which is my natural habitat and still my favorite job).
If you could offer any advice to baristas interested in competing, what would it be?
Competition is a really, really fun game. But it is a game. There are rules, and the better you follow them, the better you will do. And like any other game, if you’re not having fun, you’re doing it wrong.
The Brewers Cup is pretty established now. Why do you particularly like the format, and why do you think it’s a positive thing for the industry?
I like the two-tier system. It forces you to know one coffee really well and to learn a new coffee really fast. I enjoy seeing people begin to explore what they can do within the rules, and experiment with different types of routines. Not to mention, attending Brewers Cup means getting to taste a lot of delicious coffee.
What would winning the U.S. Brewers Cup mean to you?
Hand-brewed coffee was what introduced me to specialty coffee and has remained an immensely intriguing topic for me. I would be honored to represent the United States in that capacity.
How do you make coffee at home?
Experimentally. Aero-Press, press pot, V60, Kalita, Chemex, Clever. I once used a Britta filter to brew coffee, which I don’t recommend. I almost never do the same thing twice. Standardization is for the shop. Learning is for the kitchen.
Any favorite cafés?
Too many. Top of the top for Seattle are Milstead & Co and Tougo. Don’t miss Trabant, Broadcast on Bellevue, or Black Coffee Coop.
