Richard Wolak interviews Morten Winther Vestenaa, Winner Denmark Barista Championship of 2009.
How long did you train for the 2009 World Barista Championship in Atlanta?
I trained 5 weeks intensely. I won the Danish championship February 26th, and I started preparing for the WBC right away. I did not work in the bar I the 5 weeks that I trained. That gave me opportunity to get familiar with the Nouva Simonnelli Aurelia.
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 won the Danish Barista Championship. Normally in Denmark there is 2 regional championships, but since I was the only barista entering the competition from my region I qualified for the Danish Barista Championship automatically. Anyway. They made me do my presentation for the regional championship even though no other competitor had entered the competition in my region. I guess we did it for the pleasure of the audience. I enjoyed it as well. It was good practice anyhow.
What is your role in the coffee industry in your city/country?
I was a ordinary barista. I worked the bar and I developed a concept that teaches ordinary costumers about specialty coffee. We offered Barista skills as well as knowledge on topics as farmer/roaster relationship, direct trade and greenbean classification. I really enjoyed talking with ordinary costumers about specialty coffee, and it made our job in the bar easier when costumers know why the coffee we offer is more expensive.
I am still doing that, and I am doing it more and more because I won the national championship. It has helped this project a lot!
I am also talking a lot with the press, so I guess I have become a Coffee Ambassador as well as a Barista, witch I enjoy being.
Where and when was the first Barista championship you competed in? and what were the other Barista competitions you have competed?
The Danish barista championship was my first barista championship I ever participated in.
How did it feel to win 1st place at the Denmark Barista Championship, both on a personal and professional level?
I decided to focus 100% on the competition, and my personal life suffered from that. And therefore I have enjoyed having time to see friends and family after the competition. On the other hand it made me proud to be able to go to Atlanta and be the Danish competitor! Practicing for the World Barista Championship made me push myself and I learned from that to.
On a professional level I now have a global network, respect in the barista community and ordinary people listens when I speak. I am still a Barista and will continue so for a long period of time. On top of that I have become a much better Barista. I make better coffee.
Describe the drink you created as your "custom" drink in the World Barista Championship in 2009.
I wanted to show more of the potential of the Idido lot #6 witch I brought. So I made a foam consisting only of Idido Espresso, sugar and protein powder. It showed the deep pallet potential: carmalized sugar, roasted nuts and bitterness resembling the one of high quality dark chocolat. On the bottom I brewed a light roast of the Idido on a Aeropress wich I cooled down and added sugar. This enhanced bright frutieness and subtile notes of strawberrys and jasmine. The Aeropress brewed coffee on the bottom and the foam on the top. On the top of that a sorbet of a wonderful orange local Danish berry called Seathorne. Served in a 6cl glas.
What is the Cafe culture and coffee scene like in Denmark?
A few Cafés are doing very well, Sigfreds Kaffebar in Århus being one of them. The barista culture in Denmark is centered in Copenhagen, and you will find a lot of good places to drink your coffee there.
What advice/tips do you have for Baristas just getting started in your country?
The most important thing when getting started as a Barista anywhere in the world; is to get a job in a Coffebar og Café where you will get training.
What was it like competing with all the other Barista Champions in the WBC in Atlanta?
I found it exiting and interesting to watch the other Champions live. Furthermore I was able to ask the other competitors about their choices, witch gave some eye openers. The competitor from Norway changed her coffee 3 weeks prior to the championship because the coffee tasted different on the official WBC espresso machine. Daredevil!
What is your favorite food to complement your favorite espresso beverage?
Brownie or just plain good Vahlnora Manjari Chocokolade
What did you do before becoming a Barista?
I was a high school student.
Do you have any mentors in the coffee industry and if so, who and why?
Rasmus Seirup is a mentor because he thought me the basics as well at it possibly can be done(I sucked at being a barista my first 3 weeks in the jobJ). Thomas Sigfred for knowing what kind coffee he wants to offer his costumers. Other peoples that I have learned from on long distance is Klaus Thompsen, Stephen Morrisey, Daniel Remheeden, Scott Lucey and Gwilym Davies.
What interests do you have outside of the coffee business?
Theater is one of my second large interests. I use to do a lot of acting, and that have helped me to find calmness on stage. The theater offers intimate unforgettable stories in a world with a lot of long distance communication.
POSTED: Sunday, June 14, 2009