Over the last five weeks, I’ve managed to be at not one, not two, but four separate barista competitions - namely, The United States Western Regionals, The United Kingdom South East Regionals, The United Kingdom Championships and The United States Championships. Very few people have in their lives the opportunity to taste the drinks, experience the technique, and be witness to the calibre of barista skill and talent that I’ve managed in just over a month. And let’s take a little look further back… I show up to work each day met by two of the World’s most highly regard coffee professionals , who offer to brew coffee, then impart vast tracts of knowledge over a thoroughly-enjoyable paid working day! Back from there, I was fortuitous enough to spend a great amount of time as the housemate of the reigning World Barista Champion , having preceded this by being his barista competition coach and his tasting ’sounding board’. Can I show up to the roastery, and taste a World Championship Contender’s espresso and cappuccino day-in and day-out? Uhh… Yeaaahhhh, I can probably manage that. Back further still, and I’m in New York City for the weekend to check out Ninth Street Epsresso’s new store, and sip shots at El Beit. I’m on the Greyhound to Washinton DC for CoffeeFest and watch Justin Teisl take out the Millrock title. So I’m just like, the luckiest guy ever, right? Well, no. Problem the first - I’m broke. This costs a lot of money in flights, hotels and lost earnings. Problem the second - loved ones are sometimes relegated to secondary positions, and that has it’s effects. Problem the third - I have the patchiest, least coherent resume in the business, and that’s not a great thing. Obviously all these things are my choice, and I don’t regret any of them, but the next time someone says - “Man, you are sooo lucky tasting all that espresso”, I’m gonna drain their bank account, hit them with a bad bit of jet lag, keep them up in a roasting works training competitors for hours, and hours, and hours… Then remind them just how lucky they are.

If you’re reading this blog, you most probably read other coffee blogs, so you’re already well aware that Mike Phillips of Intelligentsia Coffee & Tea , Chicago IL is our new United States Barista Champion . When I was first emailed the outline and planning notes for Mike’s performance, it took me a little while to come to grips with exactly how he was going to bring such diverse concepts together, as well as physically serve the coffee in five distinct ways to the judges. It was an impressive performance to watch, and he pulled it all together with consummate ease and professionalism. Taking away a whopping 730pts for his performance, Mike is obviously a surprising but deserved Champion. I don’t really want to go ahead and list all the other finalists, and where they placed - there’s a hundred blogs out there filling that niche right now. The only other noteworthy result is a curious one, I suppose. I’m sure I’m not alone in my surprise and dismay that Devin Pedde finished in 5th place. Devin’s routine at the Western Regionals was very well-polished, yet natural, showed a great understanding of the coffee, and provided a refreshing point-of-difference from the normal performance format. The revision and development of his performance for the finals of this competition took the art of the 15 minute game to what I thought to be a new level, and really was a stunning demonstration of how this competition can be approached, and the levels of personable interaction that are possible and desirable. It really was an exceptional routine, and I thought it deserved to place a lot higher than it did - I’m really looking forward to seeing what Devin brings to the competition next year.

Jet lag and time zone confusion finds me wide awake at 3am - looking at a menu of amazing single origin coffees, roasted by brewed by Stumptown, and delivered straight to my hotel room. But it’s too early. And I have to wait. Not. Cool. * * * * It ticked over to 6:00am eventually, and some Holler Mtn was available.

So I slept for 3 hours, then jumped on a plane in snowy Glasgow, headed for Amsterdam. A swift change to another plane, and several hours later, here I am. Blogging from the fishbowl at the United States Barista Championship in Portland, Oregon. Exhausted on the plane, readying to land in Portland. The commentary, blogging and video feed Fishbowl. The proceedings are happening here: http://www.ustream.tv/channel/2009-us-barista-championship

Gwylim Davies Serving: 50% Finca San Jose (Red Catuai), 50% El Molino de Santa Rita (Orange Bourbon) Roasted by Anette Moldvaer, Square Mile Coffee Roasters , London.

This is a question I’ve been asked many times over the last couple of weeks, and I suppose it would be easiest to answer it here. For now, I’m in the very enviable position of work part-time with James and Anette at Square Mile Coffee Roasters , in Bethnal Green. I’ve had the opportunity to lend a hand around the roastery, visit wholesale customers, do a little sample roasting, and do a whole lot of tasting. The amount I’ve been able to learn in just a little while has been staggering, and I’m looking forward to gleaning even more information from two very knowledgeable bosses. Aside from that, there have been cameo appearances behind various coffee machines around our fair city, and some bigger news to come soon.

Gwilym Davies * * * * * * * * * * Anette & Ziggy * * * * * * * * * * The Rest of Team Davies

Playing here , courtesy of Loz Brown.