Richard Wolak interviews Melanie D’Lores Nunes, Winner Belgium Barista Championship of 2009.

 

How long did you train for the 2009 World Barista Championship in Atlanta? 

 

Working in a coffee bar, conversations with my roaster and other people in the coffee industry, all adds up to the process. Hard to say, but was busy for at least 2 months.

 

Which Barista Championship did you win prior to your participation in the World Barista Championship? and how were you chosen to be in that championship?

 

It was my first time to enter the Belgian Barista Championship, that I won in December 2008.

 

What is your role in the coffee industry in your city/country?

 

In the city of Ghent, where I live & work in a coffeebar, there is a growing interesse for the specialty coffee. My role is to inform customers, presenting high quality coffee and contribute to the spread of knowledge about coffee.

 

Where and when was the first Barista championship you competed in? and what were the other Barista competitions you have competed?

 

The first competition I competed in was the Belgian Barista Championship in Dec 2008, with result that I got the chance to defend the Belgian title on the world barista Championship in April 2009.

 

How did it feel to win 1st place at the Belgium Barista Championship, both on a personal and professional level? 

 

Of course I very proud of myself, and content that the hard work paid off. Training was intensive, I’m lucky to get training, education and experience of 2 times Belgian champ Peter Deprez.

 

On the personal level I’m a very creative person, I enjoyed the process of developing a show with a theme. And very happy it was appreciated by many people.

 

Describe the drink you created as your "custom" drink in the World Barista Championship in 2009. 

 

My signature drink the ‘Exotica Express’, is a coffee cocktail inspired on my mixed roots. It consists of Belgian & Jamaican ingredients.

For the base: a chocolate syrop made on the spot with belgian chocolate, blended with sugar cane sirop.

Espresso is poured on top of the chocolate, to mix.

Topped by home-made coconut milk, grandmother’s recipe.

The milk is flavoured with zest of lime to add a fresh touch.

It’s no coincidence I chose to work with lime. In the Carribean islands like Jamaica and Cuba, freshly squeezed suger cane is mixed with lime juice, and drank as an afrodisiac. Add chocolate and you have the ideal boost for your lovelife...

 

What is the Cafe culture and coffee scene like in Belgium?

 

Living in Belgium, I’m lucky to have a wide variety of green coffee beans to select from. Since the Port of Antwerp has the largest stock of green coffee beans of Europe. The Belgian Coffee industry is a vibrant industry where there’s lot of development. It’s a small industry, where there’s lots of space to know each other on a personal level & share experience.

 

What advice/tips do you have for Baristas just getting started in your country? 

 

If you just get started, start in a good coffee bar to get the basics. Talk to other people in the industry who have the knowledge & experience. Don’t be afraid to try stuff out on your own.

 

What was it like competing with all the other Barista Champions in the WBC in Atlanta?

 

Very interesting experience. Besides the fact that we’re all competitors, the atmosphere is very friendy and open. It’s nice to meet people who have the same intrest in coffee, and try to take it on a higher level.

 

What is your favorite food to complement your favorite espresso beverage? 

 

Ice cream, the hot – cold sensation of an affagato is heaven on earth.

 

What did you do before becoming a Barista? 

 

Graphic design. I have a lot of interests, as long creativity can be involved.

 

Do you have any mentors in the coffee industry and if so, who and why? 

 

My mentors are Sabine Van Dorpe and Bart &  Peter Deprez. Van Dorpe is the owner of the coffee bar ‘Barista’ in Ghent, where I work. She’s very supportive and open towards the industry, always ready to learn and open for new experience. On a more technical base my mentors Bart & Peter Deprez from VivaSara Roastery helped me a lot with their experience in the coffee industry.

 

What interests do you have outside of the coffee business? 

 

Music, I teach dance classes and worked formerly as an DJ. Also art, design, history are one of my interests.

 

POSTED: Sunday, May 24, 2009