Agnieszka Rojewska of Poland has won the 2018 World Barista Championship (WBC). Agnieszka, a veteran of multiple coffee competitions across the globe, triumphed over 55 other baristas to become the first woman ever to win the title.

Lex Wenneker of The Netherlands was runner up, Mathieu Theis of Switzerland was third place, Michalis Katsiavos of Greece was fourth, Cole Torode of Canada was fifth place, John Gordon of New Zealand was sixth place, and Craig Simon of Australia finished in seventh place.

“I never thought I’d be in the final so the fact I [was] is the best experience,” Rojewska said post-performance. “This is like the craziest day of my life.”

Rojewska of Full Pro Coffee has been making coffee for more than 10 years. She started working in a coffee chain before starting her own cafe. Agnieszka now works mostly as a coffee trainer, but has spent the past four years competing in various coffee competitions, tackling almost every category of competition there is to win.

Rojewska is a three-time Polish Barista Champion and four-time Polish Latte Art Champion with a career high ranking of third in the world in 2017. Rojewska will compete in Poland’s Brewers Cup Championship on Sunday 1 July, and will attempt another world title when she competes in the World Latte Art Championship in Brazil from 7 to 9 November.

Last year, Rojewska placed Runner-Up in the Polish Brewers Cup competition and New York Coffee Masters, but this year has been one of first places, winning the London Coffee Masters competition in April, and now the WBC in Amsterdam.

For her 15-minute routine, Rojewska used a coffee sourced from Project Origin Coffee’s CM Selections lot in Mesina, Ethiopia, a new coffee growing area. Because of the fresh soil and young 10-year-old trees planted at 2300 metres above sea level, Agnieszka said the result in the cup would have “more intense yellow fruit characteristics” and “extraordinary sweetness”.

The Heirloom cultivar underwent washed carbonic masceration processing, a concept Ona Coffee Founder Sasa Sestic first presented to the WBC in 2015, the same year he won the event. With this process, the coffee is depulped, put into tanks and pressurised with carbon dioxide to remove all oxygen and encourage lactic bacteria. The coffee was roasted by 2017 Brewers Cup Runner Up Sam Corra of Ona Coffee.

Rojewska says she chose to use Ethiopian coffee because of how expressive it is, with flavours of yellow and red fruit that are easy to recognise. “It was the first coffee I have fallen in love with,” Rojewska told the judges.

To make her milk beverage exude strawberry notes, Rojewska prepared a more intense espresso using 23 grams in the basket and 36 grams out via the Victoria Arduino Black Eagle machine. She added three-and-a-half ounces of milk to help achieve notes of milk chocolate and warm strawberry jam. The full cream milk had a high fat content for a creamy texture and combined with a lower temperature, reminded Rojewska of slow-melted chocolate ice cream.

Despite her accomplished latte art skills, Rojewska poured a simple small heart in the centre of each cup to help stretch the milk, give more aromatics, and more intense strawberry flavours.

For her signature beverage, Rojewska used Ona Coffee’s O.C.D and Stem devices to produce her shots and made a passionfruit infusion. This was made adding 100 grams of passionfruit to 30 grams of coconut sugar, 50 millilitres of water, and cooked for three hours at 60°C for more natural tropical fruit notes. To replicate the same lactic acid bacteria used in washed carbonic masceration, Rojewska used 100 grams of warm milk and seven grams of citric acid in the form of lime juice, which she then let sit and separate for three hours before straining three times. The end result was 20 grams of ‘washed milk’ and a creamy mouthfeel in her signature beverage. She added 4 grams of this liquid to 100 grams of water infused for 20 hours at 120°C, and blended it together with her espresso shots at 20 grams in the basket, 35 grams out.

Lastly, Rojewska prepared her espressos using the same Ethiopian coffee. Despite her coach Sasa Sestic pointing out that she was 20 seconds behind in his Livestream commentary, Rojewska pushed on, using 20 grams in the basket and 45 grams out to achieve medium sweetness, medium bitterness, and flavours of orange, plum, and low intensity of peach. She used visual aids to describe the body and texture of the body and concluded with a simple message.

“It’s my greatest pleasure to bring this world stage coffee to you as my customers, and most importantly, my friends,” Rojewska said with one seconds remaining on the clock.

In the past week, thousands of coffee professionals gathered in Amsterdam for World of Coffee (WOC), one of Europe’s largest coffee trade show, and the host of the 2018 WBC. Just under 11,000 professionals from across Europe and around the globe registered to attend, breaking records for the event.

Next year, WOC heads to the German capital of Berlin from 6 to 8 June, 2019 at the Messe Convention Center.

source: http://www.gcrmag.com / Global Coffee Report / June 25th, 2018

Sreeraksha Poornesh loves the product of his plantations over all other coffees from around the world. But this is neither boast nor an arrogant statement in the wake of serious success. It is simply his truth, born out of the sheer love for farming and the coffee at Baarbara Estate. “At the end of the day, I’m a farmer and my heart and soul always say that my coffee is the best.”

The 30-year-old is a fourth-generation coffee grower of the illustrious MG Plantations of Chikmagalur, owned and run by the Indavara family for over 120 years. Baarbara Estate gets its name from the Anglo-Indian lady who sold the plantation to Poornesh’s great-grandfather eons ago. And Poornesh attributes his success, first and foremost, to its location. “I’m very lucky to have been handed down an estate on Baba Budan Giri,” he says.

For those who don’t know, the mountain is named after the 17th-century Sufi saint Baba Budan, who is said to have introduced coffee to India when he brought seven beans from Mocha, Yemen, to the country and planted them across the range. In January, the Coffee Board of India submitted an application for the Geographical Indication (GI) tagging of Babu Budan Giri arabica. The GI tag is meant to protect the heritage and quality status of a particular product; according to the World Intellectual Property Organization, it’s a “sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin.”

However, that isn’t enough to stay relevant, and Poornesh, armed with an MBA from Alliance Business School in Bengaluru, has introduced several new measures to keep up the business. Apart from getting high cup scores every year, he is now inviting roasters to the plantation to process the beans as they like and take them back to their establishments. In light of the changing coffee scene in India and the wave of speciality roasters cropping up across the country, this move is bold and certain to pay off.

“A cup is a team show,” says Poornesh. “As farmers, we do 60 percent of the work to ensure that the coffee you drink is amazing. The process starts with us and ends with roasters.”

Last season, the first roaster Poornesh brought over was Mithilesh Vazalwar, India’s first AeroPress champion and one of the country’s only 25 coffee Q-graders. Their mutual interest in the best-quality beans and obsession with everything coffee lead to a high-grade product that discerning customers can’t wait to get their hands on.

“A certain trend has been set by traditional roasters in India over centuries,” says Poornesh. “I realised that so much of the beans wasn’t processed and handled well. Now, we’ve taken things to a decent level and most third-wave roasters in India get our beans.”

Remarkably, having grown up with coffee, Poornesh wasn’t interested in joining the family business. After his MBA, he spent a couple of years working in Bengaluru before returning to Chikmagalur five years ago. He then began to study coffee in-depth, participating in workshops by the likes of Sunalini Menon (Asia’s first female coffee taster and expert) and attending lectures for coffee entrepreneurs at the Indian Institute of Plantation Management. He also did Kaapi Shastra, a coffee training programme by the Coffee Board of India.

“My goal is to dilute everything we grow into speciality coffee,” says Poornesh. Baarbara produces single-origin arabica at present. But he has no plans of expanding internationally, he adds. He has his sights firmly set on the Indian scene. “There’s a lot of potential here, a lot to do. I entered the business at just the right time.”

The brand Baarbara Berry’s status as one of India’s top-ranking coffees is also owed to Poornesh’s driven spirit. In the face of many challenges, including stiff competition, he is focused on getting higher cup scores every year. “You can’t be lax,” he says. “It’s not like you achieve a certain level and then let go. The crop is different every year, and it’s imperative that our cup quality is on the mark. Every year, in the beginning of the season, roasters test the quality, so consistency is very important.”

Now that Baarbara Berry has reached a certain level, Poornesh believes that the farmer-roaster interaction should progress too. Because harvesting and processing are intricate processes and significantly impact brew quality – flavour, texture, acidity, body – roasters can choose their methods for the kind of coffees they want.

Baarbara Berry offers green coffee as well as a range of roasted and ground beans. Owing to high elevation, around 5,000 feet, the ethically sourced and handpicked beans produce rich, full-bodied brews with balanced flavours and finish. MG Plantations is Rainforest Alliance Certified and UTZ Certified, for sustainable farming and better opportunities for farmers.

source: http://www.firstpost.com / FirstPost. / Home> Latest News> Living News> Living / by Tania Bhattacharya / June 25th, 2018

With hard work, it took only 18 months to get the money back.

Imagine you’ve just had twins. You need to support your family and work. You’re exhausted constantly. (And from experience, I can tell you baby exhaustion really does feel somewhere between death and stupid.) What do you do to keep going?

If you’re Neel Premkumar, you start concocting coffee shots in your kitchen, playing around with organic coffee beans and cold brewing. While the mad scientist behavior might have been born out of necessity (what innovation isn’t?), in a few months, Premkumar had found the ingredient and technique combination that worked. In fact, his creation worked so well, business bells started blaring in his brain.

The only problem? No money. (Cue the sad violins here.)

An option from inside the family
Fortunately for Premkumar, his father-in-law, Venkat Nemani, had some money–his life savings of $50,000. If Nemani would agree to give that and everything worked out, he wouldn’t lose anything and could even gain. But if things didn’t work out …

It was a huge risk. But Nemani had faith. The money–all of it–went to Premkumar. And what’s more, Nemani didn’t even haggle over details the way other investors or bankers would have.

“I never formally outlined a plan to pay him back,” Premkumar says, “past my good word that he’d be repaid!”

Premkumar recognized the trust. And, in return, he committed to the business full throttle.

“Failure was just not an option,” he says. “I named my company Dyla, which is a combination of my twin girls’ names. When I started, I thought to myself, ‘If I name this startup after my kids, there is no way I could let it fail.’ I think that as an entrepreneur, you just have to have a singular focus on success. What you’re trying to accomplish is hard enough in taking on industry giants. Self-belief is paramount to success.”

And so Forto was born. Premkumar started selling his coffee online, answering every customer email himself. He managed to find a base with the U.S. military, where the need for focus and energy is extraordinarily high.

“When Forto was selling well in every U.S. base, I realized this was going to be a big business,” Premkumar notes. “I also saw signs of big changes in both the energy drink and retail coffee markets, with buying patterns shifting and a new generation of consumers demanding great coffee, in a convenient format that saves them time. That is where Forto fits in and why it has such a loyal audience.”

From family loan to national brand
Even though having the money come from his father-in-law added personal stress, Premkumar’s initial product success and market observation told him that asking for the loan had been the right choice. And, by staying laser focused, he managed to pay the $50,000 back in just 18 months.

Forto has skyrocketed, earning 400 percent year-over-year growth. It was named the Inc. 500’s No 1 fastest-growing beverage brand in America for 2017. And while the shots are available in more than 50,000 retail stores, the company announced today that the product will also be on the regular coffee shelves at 3,700 Walmart locations. It’s a massive win for Premkumar, as the entire point of the business has been to help customers boost their energy in a more convenient and inexpensive way.

Should you take the same risk to innovate?
Premkumar says he has zero regrets about the experience. But he points out that much of what made Forto work was just being in the right place at the right time. He came up with the shots right when people were changing the rituals they had around coffee, putting him in the ideal position to meet an emerging demand. And he and his team were serious about examining early adopters to understand why and when they downed the coffee. That allowed Premkumar to find and connect with more individuals for whom Forto was a great fit. Lastly, he didn’t hire and scale until that consumer understanding–and the product message built on it–was solid.

“Everyone’s tolerance for risk is different,” Premkumar says. “For me, bringing Forto’s two-ounce coffee shots to market was worth the risk, because I thought it provided a necessary solution to an everyday problem–a convenient coffee energy boost. I think fundamentally an entrepreneur’s job is about risk mitigation. A startup begins with maximum risk, but every step you take building the company reduces your risk ever so slightly. I was never worried about the competition, more about my own ability to figure out how to meet the consumer need and communicate that correctly to them before the money would run out!”

As for specific money tips, Premkumar says you should borrow only from people you trust. Ideally, those people should be OK with losing the loan. You also shouldn’t aim too high. Raising too much money can be a huge temptation to overspend, waste money, and hire more than or before you need to.

“If you do raise your first round from family or friends,” Premkumar advises, “make sure they have nerves of steel like my father-in-law did. They might need it!”

source: http://www.inc.com / Inc. / Home / by Wanda Thibodeux, copywriter, TakingDictation.com / June 19th, 2018

Following news earlier in the week that the World Coffee Championships in Dubai had been cancelled, World Coffee Events (WCE) announced it would move two of three events to Belo Horizonte, Brazil.

The Specialty Coffee Association and Dubai World Trade Centre mutually agreed on 24 May not to host the World Coffee Championships at GulfHost in September 2018.

GulfHost was to be the host event for the World Brewers Cup, World Cup Tasters Championship and World Coffee Roasters Championship.

WCE announced on 25 May that the first two events would move to International Coffee Week (ICW) in Brazil, taking place from the 7 to 9 of November, joining the World Latte Art Championship and World Coffee in Good Spirits Championship.

ICW is the largest coffee expo in Brazil. The sixth edition of the event will allow thousands of coffee producers to present the best of their harvest to buyers, roasters and international traders in Belo Horizonte, the capital of Minas Gerais State.

National coffee champions from more than 40 countries will attend ICW to compete in the four world championships.

The World Brewers Cup is the premiere event for manual coffee brewing, while the World Cup Taster Championship pits coffee cuppers against each other in lightning fast rounds. The World Latte Art Championship celebrates artistry with espresso and milk and the World Coffee in Good Spirits Championship recognizes the combination of coffee and alcohol.

The 2018 World Coffee Roasting Championship will also be moving to a new location, with details to be shared as soon as they are finalised.

source: http://www.gcrmag.com / Global Coffee Report / May 25th, 2018

FROM OUR HILLTOP vantage point in northern Panama, Costa Rica is visible to the west and Volcán Barú, Panama’s tallest mountain, to the east. A canopy of rain forest stretches to the horizon, and it feels as if we’re walking through untamed wilderness. The only hint otherwise is a gang of coffee pickers in rubber boots, huddled together and sifting through the day’s harvest. “You can’t know this place until you know the forest,” says the farm’s founder, Joseph Brodsky, gesturing at the view before us. “This is where the flavor comes from.”

Brodsky is giving me a tour of his 450-acre coffee plantation, and the next stop is the Rio Colorado, which marks the property’s eastern border. Getting there requires descending more than 900 feet via a series of switchbacks. Brodsky, 44, carries his weight, all 142 pounds of it, in his toes, bounding over knee-high vegetation with an agility that comes from a lifetime playing soccer. Upon reaching the river, he announces that it’s chigger season, removes his shirt and pants, and jumps into the water to rinse off the noxious mites. Stripped to his boxers, he props himself up into a headstand on a flat rock just above the rapids. After 90 seconds upside down, watching the water churn around him, he lowers his feet and sits up.

“What an amazing way to view the river!” he says.

If the coffee world has an Elon Musk, it’s Brodsky. His big idea is to transform coffee beans from a basic commodity, like orange juice, into a savored luxury, like fine wine. His bluster is matched only by his ambition. The name of his company, Ninety Plus, is a reference to the Specialty Coffee Association’s 100-point scale. No one has been awarded a grade better than 97. Ninety Plus has hit that mark three times and will put out only beans that rate above 90. A pound of Ninety Plus coffee retails for an average of $48, but at an auction last year, a lot sold wholesale for a record $2,269 per pound to a roaster in Asia. At the time, basic beans were going for a dollar a pound.

“Joseph has developed a completely unique product,” says renowned roaster George Howell, who has earned a lifetime achievement award from the SCA. “With my first taste, there was this floral note that I’d never had before. I don’t even have to drink the coffee to enjoy it. I could just smell the aromatics for hours.”

NOT LONG AGO, coffee came in regular and decaf—and that was about it. Then Starbucks came along and upended the business, creating slick coffee shops with dark-roasted espresso and elaborate milk drinks. Soon a long list of specialty roasters followed suit, and consumers got used to shelling out $5 for a Venti Americano. But to this day, except in diehard circles, you rarely know more about the beans than what country they come from. Brodsky’s big vision is to turn that idea on its head, creating high-end coffees that are distinguished, and ordered at the cafe by the name of the farm on which the beans were grown, as wine is distinguished by vineyard.

“The big coffee brands that people know are roasters, like Nescafé or Starbucks,” he says. “But nobody can name a coffee producer. We can be that brand.”

Coffee has been a passion of Brodsky’s since he was a kid growing up in Madison, Wisconsin. He and his older brother—now the owner of JBC Coffee Roasters in Madison—would often roast beans in a popcorn popper for fun. Years later, when Brodsky was attending Evergreen State College, he read a book called Coffee Basics, which described a bean from Ethiopia with blueberry and lemon flavors. Intrigued, he sought out the coffee, tasted it, and suddenly knew what he wanted to do with his life. In 2000, at 26 years old, Brodsky left school to open Novo Coffee in Denver with the help of his dad and another brother. Their goal was to focus on roasting and selling those Ethiopian beans. But consistency was a problem. “I’d have to sort through 200 coffees to find maybe one that I liked,” says Brodsky.

After traveling to Ethiopia to judge a coffee competition in 2005, Brodsky decided to stay until he had a better grasp on why the beans were so variable. The move wound up being semi-permanent. Brodsky quickly discovered that farmers had no incentive to improve their products because everything was being sold for the same price, often mixed together.

“In wine, there’s a feedback loop between taste, research, and development,” he says. “Coffee didn’t have that. Most growers today still don’t know the taste of their beans.”

So Brodsky partnered with local farmers to develop beans and, for the next four years, bounced between the U.S. and Ethiopia tasting each harvest. When the coffee was good, he’d have the farmer duplicate the procedures that created it. One bean that always stood out was called “gesha,” an heirloom varietal that many farmers ignored due to its low yield. But gesha is delicious and intensely fruity, and Brodsky began growing more of it, eventually selling the beans under the name Ninety Plus.

As he was experimenting in Ethiopia, other farmers began planting gesha in Panama, and in 2009, Brodsky signed a $1.6 million loan on a cattle ranch there, just 15 miles from the border with Costa Rica. His first step was to plant thousands of castor plants and palo blanco trees, which produce no sellable crop but provide ample shade and nourish the soil. Then he sprinkled in the geshas, spacing them far apart so they wouldn’t have to compete for nutrients. It generally takes five years for coffee trees to mature, so to keep his cash-strapped farm afloat, Brodsky continued working with Ethiopian farmers while trying to woo investors.

“I had rejections from the biggest players in the industry,” he says. “They’d visit the farm, fall in love, but then be too scared to invest.”

Finally, in 2014, Ninety Plus Gesha Estates sold its first beans. That same year, during the World Brewers Cup, an annual event to determine who can create the best cup of joe, master brewer Stefanos Domatiotis won using Brodsky’s beans. It was the first in a series of four straight wins, an unheard-of distinction.

During my visit to the farm in December, Domatiotis, a tall Greek from Athens, was on hand to inspect the early harvest. When he caught me eyeing some samples, he offered up a cup by asking, “Washed or natural?”

“Natural,” I said.

Where washed processing relies on water to rinse the cherry away from the bean (technically the seed of the fruit), natural processing allows the cherry to dry up and ferment on the bean and pass along wild flavors. Traditionally, natural processing has been used only on cheap coffee or beans grown in areas where water is scarce. But Brodsky showed that by following strict rules and controlling the environment, he could use natural fermentation to enhance the flavor—just one of his many innovations. In one of the farm’s wilder experiments, Brodsky and a visiting barista submerged beans in a 50-degree river and turned them twice daily for 10 days. “It smelled like champagne,” says Brodsky. It was probably the world’s first cold-fermented coffee, and it went on to win the 2015 Japan Barista Championship.

After brewing, Domatiotis served me a coffee that tasted like a velvety rich version of Earl Grey tea sweetened with some kind of berry. It was easily the best cup I’ve ever had.

“Too carbonic,” Domatiotis said.

“Yep,” Brodsky agreed. “With a better roast we can improve this by 15 to 30 percent.”

Later, Brodsky and Domatiotis began sampling the first 35 coffees harvested this season. They rattled off flavors with the cadence of auctioneers: miso, banana and carob, black pepper, avocado oil, and dulce de leche. Their ability to isolate individual flavors felt as if they were identifying cuts of steak by the sound of the sizzle. One aroma was characterized as “red pepper, but it wants to be savory and fruity at once.”

I simply nodded, stole a couple of sips, and asked, “Is ‘fucking good’ a useful descriptor?”

ON THE HEELS OF NINETY PLUS, natural-processed coffees are becoming increasingly common, and some producers, such as Colombia’s La Palma & El Tucán and the Australia-based Project Origin, are also experimenting with fermentation.

“We live in a time when people are indulging in better-quality beverages,” says Thomas Perez, CEO of Brooklyn’s Extraction Lab, which sells Ninety Plus for $18 a cup. “And the more you learn about coffee—just like with wine or beer or whatever you like—the more it becomes about quality over quantity.”

Currently most Ninety Plus beans are sold in Asia, where a high-end tea trade has made people more receptive to shelling out for delicate flavors. Over the next few years, Brodsky plans to push hard into the U.S. and launch a new brand, Baru Gesha, for beans that are just a few points shy of the Ninety Plus name. That’ll keep the flagship product strong while providing a better entry price for curious drinkers. “We’re still infants,” Brodsky says. “When people compliment my coffee, I say, ‘Thank you, but next year will be better.’ We’re already seen as the best in the world, but we haven’t done shit yet.”

Buy Brodsky’s Beans
Most Ninety Plus coffee is sold to roasters in Asia, but here’s where to find it in the U.S.

Eccentricity Coffee, Cleveland
The large selection of Ninety Plus beans are held in cold storage and roasted to order, with prices ranging from $27 to $100 for a 12 ounce bag. eccentricitycoffee.com

Bar Nine, Culver City, California
Buy beans by the bag or through the Bar Nine home-subscription program. barnine.us

JBC Coffee, Madison, Wisconsin
The founder, Michael Johnson, is Brodsky’s half-brother and a licensed Q Grader-essentially a sommelier of coffee. jbccoffeeroasters.com

source: http://www.mensjournal.com / Men’s Journal / Home> The Coffee Freak / by Clint Carter