The June + July 2019 issue of Barista Magazine is here, featuring a special section on the 2019 World Barista Championship including new WBC champ Joo Yeon Jeon of Korea, the WBC finalists, and a photo essay from the championship. Also included are articles on battling barista burnout, using Instagram for your business, cascara cold brew, a ‘Master Q+A’ with Marysabel Caballero and Moises Herrera, and much more!
BY KENNETH R. OLSON
BARISTA MAGAZINE
It’s my great pleasure to welcome you to the June + July 2019 issue of Barista Magazine. Once again we get to feature some of the best baristas and coffee pros in the world as we cover the exciting 2019 World Barista Championship from Boston. In April at the Specialty Coffee Expo, the great coffee community in Korea finally got its own world champion when Joo Yeon Jeon returned to the stage and triumphed after reaching the semifinals last year in Amsterdam.
You can order a hard copy through our online store here. (Better yet, start a subscription and never miss an issue!) Or you can read it for free online on our website or take it with you with our free app.
Each year it seems the level of competition at the WBC reaches new heights, and this year was no exception. The finalists—champions from Korea, Greece, Canada, Germany, Indonesia, and Switzerland—demonstrated their mastery of their craft, dedication to excellence, and most importantly celebrated extraordinary coffees and the people who produced them this April in Boston.
Keeping yourself and your staff healthy is a prime piece of running a great café, but the repetition of movements and the stress of daily life behind the bar can cause burnout and injury. RJ Joseph brings some perspective and strategies for combatting burnout in “Take Care.” Additionally, Emily Orendorff shares a personal story on her experience and why she crafted her USBC routine around the problem of burnout.
The use of cascara continues to grow in specialty-coffee shops, as more and more people find unique and interesting ways to prepare and serve drinks made from it. Though cascara is a relatively new addition to café menus, the growing demand for it may provide another means for farmers to improve their income and livelihoods. Also it’s delicious!
Instagram continues to be one of the fastest-growing and most popular social media channels, but it can be somewhat overwhelming figuring out how to put it to best use for your business. Writer Mark Van Streefkerk has some tips and pointers to help you make the most of your company’s Instagram account in “Like Is a Battlefield.”
Marysabel Caballero and Moises Herrera have made a well-deserved reputation for themselves and their farms in the specialty-coffee industry by producing a number of award-winning coffees. Their journey to coffee-farming success, however, was not without some setbacks and challenges along the way. But their determination to strive for excellence came to fruition, as their farms in Honduras have become famous for producing some of the best coffees anywhere. Ever Meister interviews the couple in the June + July 2019 issue for “Master Q+A.”
These are just some of the stories and articles you’ll find the in the June + July 2019 issue of Barista Magazine, and there are many more inside the pages. We hope you enjoy reading and learning about the new World Barista Champ, cascara cold brew, and more as much as we did when we put this issue together.
You have multiple ways to read it. You can order a hard copy through our online store here or start a subscription. Of course you can also read it for free online on our website or take it with you with our free app.
