Everything begins as an idea, and everything has a beginning, a middle, and an end. My fascination with competing in the barista championships began last year in 2009 as I watched Ken train and then compete. Enticing. I’ve always been attracted to those who are passionate about their craft and the barista championships are the exact place to be to soak it all in espresso (‘spro) style.
As luck would have it I had the opportunity to compete in the national championships that were held in Mississauga, Ontario. I hadn’t planned on going to the nationals, but a spot opened up and I (being entirely crazy and a total sucker for participating in all things uncomfortable) jumped on it . . . with only ten days to prepare for the national stage.
The ten days of preparation were packed full of new signature drink designs and routine practice. I was feelin’ mighty fortunate to have Ken send me on a plane to represent Street Level Espresso. Thanks Ken! And thanks coach!
After the flight I arrived with all my glassware intact (phew,) at the International Conference Center where I managed to convince the security guards that I was safe to allow in the building and was a barista competitor and not dangerous. I found the other baristas backstage; I had been lost and after much wandering managed to make it to the right place. It was a blessing to have Logan, Anya, and Kat from Discovery Coffee there, and a treat to see the familiar faces from the Fernwood coffee group. There were 3 competitors from Victoria - woah! The backstage area was full of teams of people polishing glassware and the air was saturated in nervous energy.
On stage I felt as if I was in exactly the right place at the right time. When you’re up there you know that you only get one chance - 15 minutes to show the judges everything you’ve brought: judgment day. I made it through the performance with a 60 second time violation (-60 points,) and even through a few technical difficulties. My pucks kept cracking which was likely due to the humidity and temperature in the room rising rapidly as the visitors of the Coffee and Tea Trade Show flooded into the room, which happened to open its doors as I went onstage. As you may know, at the barista championships we prepare one espresso course, one cappuccino course, and one signature drink course. All drinks are served as a set of four - meaning we make twelve drinks in fifteen minutes all while speaking and being tidy, plus charming. A challenge? Indeed. Also, your outfit should be cute.
If you want to hear more about the signature drink I presented or ask any questions, perhaps even “what’s a puck?” I invite you all to come down to the shop and I would be happy to tell you more about it.
So, is this the end? Definitely not . . . Next year beckons as a juicy opportunity to either compete or to learn to judge. I’ve got at the very least a few more years in this competition story, and being fortunate to attend and participate in this year’s western regional and national competition makes me hungry for more.
There’s nothing more joyous than living your dreams. Thank you everyone for all your thoughts and support.
