2016 World Barista Championship Finals Coverage

It all comes down to this. It’s taken three days to get here, but we’re down to the final six baristas and at the end of the day, we’ll know the new World Barista Champion. It’s been a whirlwind 72 hours here in Dublin, full of amazing coffees and even more amazing baristas competing at such a high level. Months and months of preparation have gone into making it this far, but now each barista has just 15 minutes to stake their claim on the title.

61 countries were represented on the competition stage, the largest field in the history of the World Barista Championship, but there are only six left: France, Japan, The Netherlands, USA, Canada, and Taiwan. These are back-to-back Finals appearances for the French and Canadian baristas, and in fact every competitor has been on the World stage before. Except for one: Lem Butler of the USA.

So who’s it gonna be? The savvy old vets or the new kid on the block, who is himself the savviest of experienced pros? We’ll know soon enough.

Sprudge.com’s coverage of the 2016 World Barista Championship is made possible by Urnex Brands, Nuova Simonelli, and KitchenAid.

Livestream info is here. 

Charlotte Malaval, Ditta Artigianale, France

Alright and now, our first competitor — the barista champion of France

This is Charlotte Malaval’s second career WBC finals appearance—she placed 6th in the world last season.

Charlotte Malaval competes using a fully washed red bourbon coffee from Finca San Roberto in El Salvador

espressos: “bright plums acidity, notes of orange, floral, delicate, medium body with a silky & very smooth texture”

“a balanced drink with a small amount of milk” for @malavalc‘s #wbcdublin milk course. much rhythmic clapping.

she’s achieving cherry realness by combining strawberry, basil, and cinnamon with espresso

Yoshikazu Iwase, Rec Collective Co., Japan

Yoshikazu Iwase competes using coffees from @ninetyplus — from their Geisha Estate in Panama and Ethiopia

Yoshi Iwase personally helped process these coffees along with @ninetyplus in Panama — hands on.

Geisha with “high florals and sweetness” balancing the Ethiopian coffee in his espresso blend—”interweaving coffees”

“mango, mandarin orange, and passionfruit” flavors in @y_iwase‘s Carmen Miranda’s hat espresso here at #wbcdublin

absolutely beautiful modular stage setting for @y_iwase — he pulls back drawers to reveal visual tasting notes

This sig drink for @y_iwase includes Panama Geisha & Ethiopia espresso, apple, and passion fruit, served over an ice ball.

Lex Wenneker, Espresso Service West, The Netherlands

“Why don’t we order coffee based on variety? I think variety is just as important as origin”

Feel like @lexwenneker‘s use of @lcdsoundsystem “All My Friends” is *the* iconic soundtrack moment of World Barista Championship this year

Filter coffee from a lovely wine bottle, poured in formal wine glasses — @lexwenneker you’re after my heart

Sudan Rume, Geisha, and Pacamara are the three varieties @lexwenneker will serve in this routine

“a silky mouthfeel and a hazelnut finish” in @lexwenneker‘s #wbcdublin espressos

Sig drink takes pear, elderflower, and Muscat grape juice, pomegranate, and Pacamara espresso blended together

LEM BUTLER, COUNTER CULTURE COFFEE, UNITED STATES OF AMERICA

Notice how Lem methodically gives tasting notes for each course up front — he’ll repeat those notes throughout routine

Finca Nuguo Geisha espresso yields “bright lime acidity, touch of grapefruit, stone fruit, lingering coffee bitterness”