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We reached out to each of the 2015 World Barista Championship competitors prior to their routines, to learn a bit more about them as competitors and coffee pros. We hope you enjoy these interviews!
Name: Malaval Charlotte
Company: Ditta Artigianale
Number of years as a barista: 2
Number of competitions competed in: 2
National French Barista Championship: 3rd (2014), 1st (2015)
Latte Art: 4th (2015)
Competition Coffee: Yellow Bourbon from the Apaneca Region of El Salvador, a pulped natural black honey process grown at 1500m. The coffee was roasted by Francesco in Ditta Artigianale with a special drying process experimentation. 😉
Signature Beverage: Hot & Cold
My concept is all about temperature, from the plantation to the cup. Each step of my coffee is affected by this parameter, so for my signature beverage the main ingredient is the temperature. I’m creating a link between the espresso course and the signature drink. I’m changing the evaluation protocol in espresso in 3 sips with 3 different temperatures, and I’m replicating the same thing for the signature beverage.
One part warm: the sweetness and balance of the warm espresso sip is contrasted by a dried yellow plum infusion.
One part cold: the acidity of the cool sip of my espresso is balanced by dried peaches infusion. And the final glass, both are mixed, to give the full spectrum of my coffee!
Secret Weapon: Francesco Sanapo hahaha
1. Yann Tiersen
2. Keny Arkana
Routine Theme: TEMPERATURE!!!
Total Practice Hours: If practice also means learning and sharing with other coffee people, then everyday.
Coach/Coaches: Francesco Sanapo from Italy
Fashion: I don’t know yet exactly, but for sure my blazer will be on.
Additional Notes: I’m 23 years old, I’ve been studying cultural anthropology at university, and I did a specialization in Amerindian studies, particularly the Mayan Culture, which is situated in MesoAmerica. It’s also an amazing area concerning speciality coffee.
After graduating, I discovered the world of coffee and did my first barista workshop. It was like falling in love, so I stopped my studies and all my other activities in order to be focused only on my new passion – coffee.
Now, I’m working as a free-lance barista – doing events, exhibitions, trainings and giving SCAE certifications.
Why do you think you’d make a great World Barista Champion?
I’m always keeping pushing myself to learn more, improve, and discover everyday. This is why I find the coffee world so fascinating! I’m always reminding myself that coffee is a living product from the Earth that we have to respect. Coffee offers us an immense diversity from which the exploration cannot be limited, both in terms of knowledge of the coffee itself and the cultural diversity that results from it. And, it is also fantastic to transmit this passion and share experiences in order to make speciality coffee accessible to common people. So we can change the way the world is drinking coffee, and by keeping learning and pushing yourself, you can help the community to keep growing together.