Metropolitan Pavilion | October 11 - 13, 2018
  • Coffee Masters

 

Creativity, passion, skill, knowledge and personality – this is what makes a Coffee Master.

 

How it works

 


Judged by a panel of industry figureheads, the fast-paced knockout battle format of Coffee Masters will see 16 baristas showcase their skills head-to-head across a broad range of disciplines: Cupping, Brewing, Latte Art, The Order and The Signature Drink, with The Espresso Blend being included for those who successfully make it to the Coffee Masters semi-finals.

This year, the Coffee Masters - New York prize package is incredible. With the prestigious title of Coffee Master, a check for $5,000 and $15,000 worth of prizes from Slayer Espresso (including an all-expenses paid trip to Seattle in 2019 with Slayer, a tour of the Slayer factory, lunch with founder Jason Prefontaine and a Slayer Espresso Single Group and grinder to take home). 



INTRODUCING THE JUDGES
 

ANNE LUNELL - HEAD JUDGE



Swedish Barista and Brewers champion and the visionary behind Koppi, Anne is an internationally respected and well-loved coffee roaster from Sweden. Having been Head Judge of Coffee Masters - New York and London since their inception, there's no one more up to scratch on what it takes to be a Coffee Masters champion.
 

MICHELLE JOHNSON

 


Michelle Johnson has been in the coffee industry for seven years, moving from barista, manager, and competitor to coffee writer, public speaker, and thought leader. She created The Chocolate Barista and currently works as the Marketing & Community Director at Barista Hustle in Melbourne, Australia.


KRIS SCHACKMAN


New York native Kris is co-founder of Five Elephant Coffee Roastery & Cake Shop in Berlin. He works there as CEO and Green Buyer, focusing on ethical and responsible practices and direct sourcing of quality coffee.


TYMIKA LAWRENCE


Tymika fell into coffee rather accidentally eight years ago as a barista, and never looked back. Since then she’s been a cafe manager for Stumptown, a trainer,and wholesale account manager and educator for Counter Culture Coffee. Currently in green coffee sales for Genuine Origin, Tymika is just as passionate about people as she is about coffee. She currently serves on the SCA’s ED&I task force, and Sprudge’s inaugural advisory board.
 

DAVID DONDE



David’s Cape Town based cafe, Truth Coffee, has been named the best in the world by countless newspapers. He believes in results, individuality and playing on people’s strengths. The one thing he hates? Excuses.


And the MCs

 

LEM BUTLER


The 2016 USBC Champion and co-owner of Back Alley and Black & White Coffee Roasters Lem Butler is joining the impressive line-up of MCs for the fifth time.  A leading American barista in his own right, he’s won the Southeast Regional Barista Competition no fewer than five times.


ERIKA VONIE


Erika Vonie is a veteran of the specialty coffee industry and reigning Coffee Master - New York.  Recently appointed Director of Coffee at Trade, her near decade-long experience will come in handy in her first stint as MC.


JORDAN MICHELMAN 

 

Jordan co-founded one of the most important coffee news sites in the world, Sprudge.com, in 2009. Now a network of over seventy writers around the world, Sprudge covers the latest and greatest in coffee.

 

The Disciplines

The Cupping


The Cupping


The Cupping tests the barista’s ability to understand taste profiles in a highly-competitive time-pressed battle.

Each competitor is presented with six coffees set in a particular order and the competitors have three minutes to taste and memorize the order in which those coffees are placed on the table.

The coffee bowls are then shuffled randomly and competitors have two minutes to taste and return the coffee bowls back to their original order.
The Brewing


The Brewing


The Brewing tests the barista’s ability to choose the right brewing method for a coffee.

The competitor will select one of the six coffees presented in The Cupping round to brew.

This discipline aims to assess the barista’s understanding of grinding (using an EK43) and their ability to select the right brewing method from a Chemex, Aeropress or V60 to maximize taste.

The competitors will be judged on the correlation between their choice of coffee and brewing method, their presentation and the taste of their coffee.
The Latte Art


The Latte Art


The Latte Art tests the barista’s mastery of milk, challenging them to create specific patterns in milk-based drinks against the clock.

The judge will roll a dice three times, determining three different coffee patterns that competitors have to replicate and present to the judges.

The presented coffees will be judged on visual appearance of the pattern, milk quality and contrast.

The Order

The Order


A real world test. 

Baristas are challenged to deliver an order of 10 espresso-based drinks, common to a quality café menu.

Baristas will be presented with an order docket, which they will be challenged to produce in nine minutes or less.

The competitors will be judged on their technical skill, cleanliness and time.
The Signature Drink


The Signature Drink


A signature drink is a coffee based mixed beverage consisting of three or more ingredients, as long as they are safe and legal to use.

Baristas will need to replicate and present the same Signature Drink that they created for their online submission video.

The competitors will present three identical drinks to the judges and will be judged on taste, creativity, consistency and presentation.
The Espresso Blend


The Espresso Blend


The ‘Espresso Blend’ discipline will only occur once contenders have reached the semi-finals.

Baristas will create an espresso blend from the coffees used in The Cupping.

The two finalists will then need to replicate their bespoke blend during the final.

The Origin

The Origin


The Origin tests the barista’s ability to identify coffee origins by taste, in a highly competitive time-pressed battle. Each contender is presented with six coffees, and a table-top map of the world. The contender will have five minutes to taste the coffees and place them on the map in the correct geographical location from where they originate.

2018 Contenders

Name: ANTHONY KNAUF
Representing: BLACK SHEEP COFFEE
From: NEW ZEALAND

 

 

Name: BRITTANY GUNTHER
Representing: GRINDER'S COFFEE
From: AUSTRALIA

 

 

Name: CARA MITCHELL
Representing: tOBY'S ESTATE COFFEE
From: USA

 

 

Name: COLE TORODE
Representing: ROSSO COFFEE ROASTERS
From: CANADA

 

 

Name: DANIEL RIVIERA ACEVEDO
Representing: bICI-cAFÉ
From: PUERTO RICO

 

 

Name: DAVID KIM
Representing: PHIL & SEBASTIAN COFFEE ROASTERS
From: CANADA

 

 

Name: JANIS PODINS
Representing: THE COFFEE COLLECTIVE
From: LATViA

 

 

Name: JAVAID SHAH
Representing: PHIL & SEBASTIAN COFFEE ROASTERS
From: CANADA

 

 

 

 

Name: JAYA CHINGEN
Representing: PRESS COFFEE ROASTERS
From: UK

 

 

Name: KARLEY JANE WEBB
Representing: SOUL WORK COFFEE ROASTERS
From: USA

 

 

Name: KONSTANTIN SUROROV
Representing: NEAT COFFEE
From: USA

 

 

Name: REEF BESSETTE
Representing: THE COFFEE MOVEMENT
From: USA

 

 

Name: REMY MOLINA
Representing: CAFÉ BARAKAH
From: COSTA RICA

 

 

Name: SAM BONIFACE
Representing: KAFFEINE - CATALYST
From: UK

 

 

Name: VARVARA STUKALO
Representing: COFFEEMAINIA
From: RUSSIA

 

 

Name: WISSEM BEN RAHIM
Representing: BEN RAHIM
From: GERMANY

 

 

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Metropolitan Pavilion
125 West 18th Street,
New York, NY 10011
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