"Welcome to Five Senses Coffee"

Each year, coffee professionals from around Australia step out from behind the espresso bar and, bolstered by their caffeinated environment, step onstage to compete in the Australian Barista Championship. The AustralAsian Specialty Coffee Association runs competitions in most states, with the winner of each state competition going on to the national final to battle it out for the coveted title of Australian Barista Champion. The Australian Barista Champion then goes on to represent Australia in the World Barista Championship.

© Photo courtesy of Sydney Low

The format and scoring of the Barista Championships are designed to highlight the barista’s skill, to increase knowledge about specialty coffee and to select a role model for the industry as a whole. Competitors are required to create and serve four espressos, four cappuccinos and four signature drinks to a panel of judges within a strict 15 minute timeframe. A panel of seven judges assesses each competitor on both the beverages they serve and the way they operate the espresso machine. Four sensory judges taste and score each round of drinks the competitor makes, two technical judges focus on the barista’s workflow, cleanliness and consistency, and one head judge oversees the whole process and ensures consistent scoring.

Now, some of you may be thinking, “12 drinks in 15 minutes? That doesn’t sound so hard, I do that every day!” And sure, if that was the only thing required of competitors, it might not be so difficult. However, the standard of competition at these events is extremely high, so there is a lot more that needs to be done to win first place. With the exception of the espresso machine and grinder, competitors must bring along everything they will use in their performance, from tablecloths and teaspoons to crockery and cups. Many competitors work with their coffee roaster to create a custom blend with unique flavours which they hope will impress the judges.

South Australia, Victoria and Western Australia have already hosted their Barista Championships to determine who would represent their state at the national final. The WA Barista Championship was held at the Mt Hawthorn Community Hall on 22 November. As usual, the competition was intense and the approaches varied greatly. But, in the end, there was only one winner — 5 Senses’ very own Mark Chandler. Mark currently runs the WA Barista Academy in Northbridge, which appears to be a veritable breeding ground for champions, as Jennifer Murray, the 2008 WA champion, ran the WA Barista Academy before Mark took over the reigns.

In the Victorian Barista Championship, 5 Senses roaster, Caleb Podhaczky, stepped up to the plate for the first time, competing against 14 of the state’s best baristas. Caleb roasted his own coffee and after serving it to the four sensory judges, he was pumped to be one of the top six to make it through to the final. While he didn’t finish with a spot on the podium, Caleb impressed the judges with his personable performance and delectable signature drink.

The signature drink must be a beverage (ie not a dessert), must have a predominant taste of espresso, and must not contain any alcohol — but the rules allow much room for creativity. Caleb’s signature drink was a play on sticky date pudding. It included a butterscotch sauce which he whipped up on stage, adding date molasses and a date reduction, and then the espresso shot. Finally, he topped his concoction with a dollop of orange oil and vanilla bean cream. Can’t wait to see that on a café menu! Caleb has developed a taste for competition and is contemplating heading up to the Gold Coast in January to enter the open heat which allows a small number of wild card entrants a second chance at the national title.

The SA Barista Championship took place just months after the previous year’s competition, which was necessary because of changes to the scheduling of the World Barista Championship. Ian Callahan, 5 Senses’ South Australian representative, is an experienced competitor and previous state champion, who brought his own unique approach to the competition. With a background of fine dining hospitality, Ian’s signature drink intrigued the judges with its savoury influences: a puree of slow roasted sweet potato lined the bottom of the cup. To this, Ian added a dash of fennel heart which he had braised in coffee, a final shot of espresso and a dusting of smoked paprika. Pairing the original flavours with matching flavours in the signature drink earned Ian some great scores, placing him a strong second.

The State Barista Championships are a great way to gain an insight into the behind-the-scenes action of an espresso bar and into what makes a really good coffee. If you have a State Championship taking place locally, head down and take a look; they’re generally free to watch and you’ll take home some great drink ideas and technical tips. If you’re desperate to catch the action and fear you may have missed out, why not make some summer holiday plans and head to the Gold Coast in Queensland to watch the national finals of the Australian Barista, Latte Art and Cupping championships, being held in conjunction with the Gold Coast Food and Wine Show on 30-31 January and 1 February 2009.

For more information on the Australian Barista Championship visit the AustralAsian Specialty Coffee Association website or email vicepresident@aasca.com.

The World Barista Championship will be held in Atlanta, Georgia on 16 – 19 April 2009.