Page 48 - Tropic Magazine Issue 37

TROPIC • COFFEE

Competitive edge

WINNING BREW
Oliver James from Guyala Café,
Caffiend and Tattooed Sailor
Coffee Roasters takes Tropic
behind the scenes of coffee
championships. 1

I have been judging competitions for In recent years, the standard full-bodied,
nearly 10 years with The Australian round and smooth tactile experience
Specialty Coffee Association (ASCA), has evolved into some really exciting
which organises Regional and National experiences like fruit nectar, wine and
championships. During this time, I’ve even pillowy-like marshmallow!
had many memorable experiences In the milk course, we are firstly
and made incredible friends such as looking for a cup that’s visually pleasing
high-profile coffee nuts Matt Perger, with a glossy dense microfoam and
Matt Lewin and Hugh Kelly. I was symmetrical, centred latte art.
sitting on the Australian finals panel for Secondly, it requires a harmonious
Sasa Sestic’s 2015 win with Carbonic flavour balance between the milk and
Maceration coffee before he went on espresso, which includes a consideration
to win the World Competition that of temperature. Thirdly, we assess how
year in Seattle. Helping competitors accurately the flavour descriptors given
train for Regionals and Nationals is by the competitor are realised in the
also something I enjoy and I sat on the cup. Raspberry candy was the flavour
coaching team for Lex Wenniker when descriptor given by Sasa Sestic in his 2015
he took Silver at the 2018 World Barista winning routine.
Competition in Amsterdam. 2
The competition format is fascinating.
Essentially, four sensory judges score an I’ve seen liquid nitrogen, rotary
espresso, a milk beverage and a signature It tasted just like raspberry evaporators, fairy floss machines, sous
drink containing espresso. Two technical vides and many other ideas used in the
judges assess the barista’s workflow and lollies and was unlike any signature beverage course.
a head judge oversees the entire process. milk coffee I’d ever tasted! Innovation is at the heart of competition,
Points are awarded for the quality of which has driven evolution in
flavours achieved, the accuracy of flavour the industry. Just like car manufacturers
descriptors, technical proficiency, bring technical and engineering solutions
accuracy and customer service skills in from the racing industry to everyday
delivering a memorable experience. I’ve also had milk coffees that taste like motors, coffee competitions have
The espresso course has the highest tinned pears and custard, Maltesers, produced rapid change in everything
number of points available. If you can Jaffas and banana milkshakes. from equipment to café workflow, coffee
bring a quality, delicious coffee to a In the signature beverage, judges are extraction, farming and roasting. This
competition, extract it on the provided looking for something extra – a brew that evolution attracts particular people,
machine and control the variables is creative and innovative. creating a coffee community with a
to such a degree that you can deliver This has evolved in the past decade shared passion for learning and
specific flavours, then you are amongst from a cocktail-style drink made by sharing ideas. It’s truly an exciting
the best baristas. In the espresso course adding simple ingredients like cream community to be a part of and the main
we are judging the taste – how flavour and chocolate, to the ground-breaking reason I keep volunteering to judge.
components of sweetness, acidity and whole-of-coffee tree beverage, made by
bitterness are balanced and support each combining infusions from the coffee 1 & 2. Credit: The Australian Specialty
Coffee Association
other in the cup. We also judge the tactile leaves, the dried cherry
balance, assessing weight, texture (known sometimes as Cascara) and the MORE: caffiend.com.au
and finish. coffee flowers.

48 • Tropic • Issue 37