We talk to the Alliance for Coffee Excellence’s new senior manager about her coffee background and her role managing the Cup of Excellence competitions. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Coffee origin is familiar territory […]
Sara Frinak can usually be found behind the scenes, organizing coffee competitions or working as the Southeast account manager for Ally Coffee. We bring her into the spotlight to discuss humility, the lessons she has […]
The 2017 U.S. Barista Champion talks about his run at November’s World Barista Championship in Seoul, South Korea, where he placed sixth overall. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Photos by Kenneth R. Olson Back […]
Hugh Kelly, fifth-place finisher at the 2017 World Barista Championship representing Australia, discusses his experience in Seoul. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Photos by Kenneth R. Olson Hugh Kelly is inquisitive by nature. In […]
Ben Put has competed in four World Barista Championships—and he wants to share with you all the lessons he’s learned. The fourth-place finisher at the 2017 WBC talks about being a new parent and a […]
Kapo Chiu is the owner of Cupping Room in Hong Kong and placed third in this year’s World Barista Championship. A seasoned competitor, Kapo talks about his coffee beginnings, shares his signature drink, and explains […]
Following this year’s Taza Dorada robusta cupping competition in Ecuador, we talked to coffee roasters and growers about the opportunities and challenges of specialty robusta. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Photos courtesy of Kaapi […]
The first of two qualifying events for the U.S. Coffee Championships just unfolded over two fun days in Reno. BY SARAH ALLEN BARISTA MAGAZINE * Rankings for the Barista, Cup Tasters, and Roaster contests that […]
Six lots score 90+ to earn the presidential award, tying the Mexico Cup of Excellence as the highest number of 90+ lots in any COE competition in 2017. BY CHRIS RYAN BARISTA MAGAZINE ONLINE Photos […]
Our multi-part article “Life Behind Bars” examines the canon of coffee and cocktail service, where the two intersect, and what both fields can learn from each other—from quality of craft to hospitality and context. BY […]
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