Richard Wolak interviews Michal Kocman, Winner Czech Republic Barista Championship of 2009.
How long did you train for the 2009 World Barista Championship in Atlanta?
I came to the championship in Atlanta with the same show that I won the Czech championship with. I had trained for the Czech championship for about two weeks and just about one week before the World Barista Championship. Approximately 8 – 10 hours a day.
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?
I had been chosen to the Czech championship through qualification with other 23 baristas for semi-finale. The 6 best ones continued to final.
What is your role in the coffee industry in your city/country?
I work as a barista and a trainer in Coffee Heaven in Brno. That is the second biggest town in the Czech Republic.
Where and when was the first Barista championship you competed in? and what were the other Barista competitions you have competed?
Both Czech and W.B.C. in Atlanta were my first experiences in championships. I also took part in other local competitions especially Latte Art competitions.
How did it feel to win 1st place at the Czech Republic Barista Championship, both on a personal and professional level?
It was a great contribution for me, especially for the professional life. I have made many new contacts and friends sharing the passion for coffee, many new ideas about coffee preparation and it completely extended my views.
Describe the drink you created as your "custom" drink in the World Barista Championship in 2009.
I warmed up coconut milk in a pot together with nuts with honey and mix of spices containing cardamom, cloves, ginger. Then I passed the mixture through a sieve and made an espresso. I used the rosemary twigs instead of coffee spoons.
What is the Cafe culture and coffee scene like in Czech Republic?
The level of coffee culture is still not very high. But it is definitely getting better. People are not used to drinking the classic short espresso (30ml), they prefer drinking big coffee. A barista as a specialist in coffee preparation is still a relatively new conception. It is important to teach customers to drink high-quality and well prepared coffee. But that is still a faraway future.
What advice/tips do you have for Baristas just getting started in your country?
I would suggest to beginning baristas to attend any course for baristas that is lead by an experienced trainer. Also to degust high-quality coffee is important and then to read some books about coffee preparation. And also get better and better. There are still plenty new things to learn in this branch.
What was it like competing with all the other Barista Champions in the WBC in Atlanta?
It was absolutely excellent opportunity to meet people from around the world that have common interest – coffee. I learnt many new tricks to improve my work.
What is your favorite food to complement your favorite espresso beverage?
I love to have a blueberry muffin with an espresso.
What did you do before becoming a Barista?
I used to work as a waiter then as a barman, so it was just a little step to coffee preparation.
Do you have any mentors in the coffee industry and if so, who and why?
I do not have any teachers I just try to learn from every professional to get better.
What interests do you have outside of the coffee business?
I love flairing and my other passion is travelling.
POSTED: Monday, June 01, 2009