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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: Sonja Zweidick
Company: La Cabra
Number of years as a barista: 3
Number of competitions competed in: 3
1. Austrian Barista Champsionships: 1st (2014), 1st (2015)
2. World Barista Championships 2014: 33rd (2014)
Competition Coffee: Two coffees from Cafe Granja La Esperanza roasted by La Cabra. For the signature drink and espresso courses, I will be using a Gesha from Cerro Azul, and for the cappuccino course, a Red Honey bourbon from Las Magaritas.
Competition Milk: Fresh organic milk from Arla, Denmark, 3.5 % fat, not homogenized.
Signature Beverage: My impression of Cerro Azul
The main ingredient is the Gesha.
Cascara Gesha infusion, this is a 20 hour cold infusion.
Gesha flowers syrup, pre-made because good syrups take time. It consists of water, sugar and gesha flowers.
Essential oil extracted from the Gesha flowers
Secret Weapon: I hope bringing 15 liters fresh milk to Seattle is worth the trouble.
1. Parra for Cuva – Towards Orange
2. The XX – Intro Project X
3. The XX – Angels (Kygo Edit)
Total Practice Hours: A lot, it seems forever.
Coach/Coaches: The staff at La Cabra and good friends have been a big help for me.
Fashion: Something comfortable and casual.
Why do you think you’d make a great World Barista Champion?