This year, for the first time ever, a Brazilian competitor won the World Barista Championship – with Boram Um beating five other baristas in the finals.

But what else happened at the 2023 WBC? Read on to learn more about the top six competitor’s routines, and what we can expect from future competitions.

You may also like our article on new rule changes at the 2023 World Barista Championship.

Unpacking this year’s WBC finalists’ routines

Some 140 competitors took part in the 2023 World Coffee Championships, with many competing in the World Barista Championships.

However, just six of them made it to the final round of the competition.

Boram Um, Brazil

This year’s World Barista Champion, Boram Um of Um Coffee Co., is no stranger to the competition scene. He placed seventh at the 2022 WBC, and 16th the previous year.

“Have you ever heard the line ‘it takes teamwork to make the dream work?’” was Boram’s opening statement during his routine – which encompassed his theme of how all supply chain actors have a role to play in elevating coffee quality.

For his espresso course, Boram used an anaerobically fermented Gesha from Janson Family Estates in Panama. He also used a method known as rapid chilling (or extract chilling) to prepare his espresso, which he said helped to preserve more aromatic compounds.

In his milk course, Boram used a blend of Janson Family Estates’ Gesha and a natural Pink Bourbon from Fazenda Um – his family’s coffee farm in Brazil. Moreover, he also used freeze-distilled lactose-free milk with 3% fat. Once steamed, he rapid-chilled the milk down to 50°C to enhance flavour clarity.

Lastly, as well using the natural Pink Bourbon again for his signature drink round, Boram circled back to his theme of teamwork. By using different ingredients to represent the producer, roaster, barista, and consumer, Boram showcased to the judges how working together helps to improve overall coffee quality.

Daniele Ricci, Italy

Although 2023 WBC runner-up Daniele Ricci works at MAME Coffee in Zurich, Switzerland, he represented his home country of Italy at the event. He also received coaching and training from co-founder of MAME, Emi Fukahori – the 2018 World Brewers Cup Champion and a 2021 WBC finalist.

The theme of Daniele’s routine was how using intentional fermentation processing techniques can unlock new flavours and the “full potential” of coffee.

For both his espresso and milk courses, Daniele used a blend of Gesha and Caturra from Finca Milan, Colombia. The ratios differed, however – using 18g Gesha and 2g Caturra for the espresso, and 18g Caturra with 2.5g Gesha for the milk beverages.

As well as extracting his espresso at 91°C, Daniele also used specific cups for his espresso. These were designed to have a high back and low front so that the judges could fully assess the coffee’s aromatic compounds.

For his milk course, Daniele used freeze distilled milk from a dairy farm close to his hometown in Italy, which he steamed to 50°C. The coffee blend he used in his milk course was also processed using mossto juice from previous fermentations and Schizosaccharomyces yeast, which he said helped to preserve notes of melon.

Finally, for his signature beverage course, Daniele served a mocktail using only Caturra, as well as other ingredients such as homemade yoghurt and tonic water. As a final note, to emphasise his point that innovation is key to pushing specialty coffee forward, Daniele set fire to his tasting note cards.

Jack Simpson, Australia

Hailing from Axil Coffee Roasters in Melbourne – which is also home to 2022 World Barista Champion Anthony Douglas – this was Jack Simpson’s first attempt at the WBC. He placed third at this year’s competition.

Jack started by questioning the role of the barista in an ever changing specialty coffee industry – and how they must adapt to keep driving the sector forward.

The most surprising aspect of Jack’s routine was the coffee he used for his espresso routine: the Ombligo variety from Finca El Diviso in Colombia (where Anthony Douglas also sourced his Sidra coffee for the 2022 WBC). 

Not much is known about Ombligo, except for its unusual shape – hence why its name translates to “belly button” in Spanish. Jack explained that the coffee was fermented with Saccharomyces yeast during processing to create flavours of red cherry, blood orange, and yellow peach.

As well as using Weiss Distribution Tools to distribute his ground coffee, Jack also placed his portafilters on a vibrating platform to gently disperse the ground coffee particles more evenly.

For his milk course beverages, Jack used vacuum-distilled cow’s milk, which he made by removing around 30% of its water content.

During his signature beverage round, after adding citric acid to his milk, Jack utilised the vibrating platform again to separate the milk into curds and whey. He mentioned that this helped to complement the other tasting notes, as well as creating a new flavour of toffee apple.

Isaiah Sheese, US

As the owner of Archetype Coffee, Isaiah Sheese has been competing at the US Coffee Championships for years now. He placed fourth at the 2023 World Barista Championship.

“There are no mistakes, just happy accidents,” Isaiah said as he began his routine, quoting American painter Bob Ross as his inspiration. The overarching theme of Isaiah’s performance is that we can now pinpoint exactly where flavours come from during coffee processing, as well as knowing how to manipulate variables to achieve a specific sensory profile.

Similar to Boram Um, Isaiah also used a Pink Bourbon, but from Finca Bella Vista in Colombia. During his espresso routine, he explained that the coffee was processed on another farm (Finca El Paraiso) using 100% controlled fermentation techniques. Again, similar to Boram, Isaiah also used extract chilling to prepare his espresso to preserve flavours of peach, oolong tea, and cherry, with a dark chocolate finish.

For his milk course, Isaiah used cryodesiccated milk – although he didn’t add any additional ingredients to the milk to do this as per the updated 2023 WBC rules & regulations. He mentioned that this method leads to the most consistent and repeatable milk texture and flavour.

Lastly, to emphasise the Pink Bourbon’s unique qualities, Isaiah added a red food dye to his signature beverages – as well as other ingredients such as citric acid, butter syrup, and tonic water.

Dawn Chan, Hong Kong

Dawn Chan – who works for Wan Wan Coffee Roasters – placed fourth at the 2015 WBC and has won the Hong Kong Barista Championship three times. This year, he placed fifth in the competition.

He started his performance by talking about his chosen variety: Typica Mejorado from Finca Soledad in Ecuador. Dawn explained this relatively unknown variety was a new sensory experience for him, and using it allowed him to improve his brewing skills.

Dawn also touched on his concept of balance, talking about the “balance of the future”, “balance of the black”, and “balance of the white”.

Referring to the latter, Dawn served his milk beverages first – using a cold distilled milk which was steamed to 50°C to highlight the coffee’s banana flavours.

Representing “balance of the black”, Dawn blended the Typica Mejorado variety with eugenioides sourced from Finca Inmaculada in Colombia for his espresso course. He said this provided a more balanced sensory profile.

This blend also tied into his “balance of the future” concept for his signature beverages – where Dawn spoke about how we can use other coffees to get the best qualities out of each of them. He added ingredients such as Goji tea, sugar, and a 50% cherry flavour solution.

Patrik Rolf, Denmark

The final top-six competitor was Patrik Rolf, co-founder of April Coffee Roasters. Patrik is a frequent World Barista Championship competitor, and also placed sixth at the 2022 WBC.

Patrik started his routine quoting the famous “life is like a box of chocolates” line from Forrest Gump, which he used to emphasise the impact that fermentation has had on the specialty coffee sector – for good or bad.

During his espresso course, Patrik used red Gesha from Finca La Negrita in Colombia. Notably, he used a low dose of 17g and a high yield of 48g to highlight flavours of passionfruit, white grapefruit, and peach, with a velvety mouthfeel. Moreover, Patrik also used a simple distribution technique by lightly tapping his portafilter before tamping, rather than using WDT tools.

Given the new plant milk rule at the 2023 WBC, Patrik was the only finalist to use a non-dairy milk during his performance. For his milk course, he created a blend of 90% cow’s milk and 10% coconut milk to complement the tropical flavour notes.

In keeping with his fermentation theme, Patrik used two fermented ingredients in his signature beverage round – anaerobic fermented fig leaf cordial and koji fermented red cherry juice.

What happened at the other 2023 World Coffee Championships?

Alongside the 2023 World Barista Championship, there were three other competitions hosted at World of Coffee Athens:

World Brewers Cup 2023

In order of scores, the top six competitors were:

1. Carlos Medina, Chile
2. Savina Giachgia, Greece
3. Garam Victor Um, Brazil
4. Luca Croce, United Kingdom
5. George Peng, China
6. Giacomo Vannelli, Italy

Winner Carlos Medina used a natural processed Sidra from Café Granja La Esperanza in Colombia in his routine.

World Cup Tasters Championship 2023

In order of scores, the top four competitors were:

1. Young Baek, Australia
2. Mandie Soengkono, Indonesia
3. Andrii Vasyliev, Ukraine
4. Oretis Sfiris, Greece

World Cezve/Ibrik Championship 2023

In order of scores, the top four competitors were:

1. Pierre de Chanterac, France
2. Cezara Cartes, Romania
3. Mariam Erin Pinza, United Arab Emirates
4. Dimitris Karampas, Greece

What could we expect next year?

With next year’s World Barista Championship set to take place from 1 to 4 May 2024 at the first-ever World of Coffee Asia event in Busan, South Korea, some of the trends we’ve seen on the 2023 stage are sure to make an appearance again.

Coffee trends

Considered a darling of specialty coffee for some time now, Gesha was one of the clear favourites among this year’s WBC finalists – with half of them using this variety. But at the same time, it’s also apparent that this was the year for other arabica varieties to shine – especially Pink Bourbon.

This variety is a natural hybrid of Red and Yellow Bourbon, but it is notoriously difficult to grow. In line with this, while we may see Pink Bourbon appear in more WBC routines in the future, it will still likely be rare on coffee shop menus.

Looking specifically at Ombligo, Typica Mejorado, and eugenioides, it’s clear that the WBC will continue to be a platform for rare and exciting new arabica varieties and species.

Another important point to note is that the majority of coffees at this year’s WBC final were sourced from Colombia, which is becoming a prominent origin at the competition having won the 2022 WBC.

Blends were also popular at the 2023 World Barista Championship, with half of the competitors including them in part of their routines. Undoubtedly, the trend of using blends at the competition will continue to prevail – especially with many baristas emphasising how they help to create more balanced flavour profiles, as well as new taste experiences.

What about milk?

Surprisingly, only one competitor used plant milk at this year’s World Barista Championship – which was blended with cow’s milk. Patrik Rolf’s use of coconut milk seemed to be more of an additional ingredient as opposed to a standalone one, indicating that it may be too soon for competitors to take full advantage of the new plant milk rule change.

In the years to come, however, we are sure to see more competitors using plant-based milks – and most likely as a prominent ingredient.

Five out of the six finalists used some kind of distilling technique for their milk, with an emphasis on increasing sweetness and creaminess, and enhancing texture. In recent years, this has become somewhat of a staple of WBC competitors’ performances – and will continue to be.

Routine concept & theme

At the 2023 World Barista Championship, there were some changes as to how judges assess and score certain aspects of competitors’ routines, including originality in concept, methods, techniques, and ingredients used.

Competitors also had to demonstrate they are a “coffee professional who has command over their presentation and coffee”, and the total impression score was broadened to include several prompt questions, such as:

• Did the performance inspire a deeper connection to coffee? 
• Was the experience immersive, thought-provoking, or otherwise important to specialty coffee? 
• Would this barista have inspired me about specialty coffee?
• Did the performance celebrate the craft of coffee?

Given the consistency of Boram Um’s concept throughout his routine, as well as the flair of Daniele Ricci’s, it’s no surprise that they both placed first and second, respectively.

Going forward, future WBC competitors are sure to focus more heavily on their routine concept and theme.

Year after year, the World Barista Championship asserts its role in the specialty coffee industry. Without its influence, there would certainly be less innovation and creativity in specialty coffee.

For now, we will wait to see what happens on the stage at the 2024 World Barista Championship in Busan, South Korea.

Enjoyed this? Then read our article on why WoC Busan will host the 2024 WBC.

Photo credits: Specialty Coffee Association

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In December 2022, the Specialty Coffee Association released its updated rules and regulations for the 2023 WBC, along with this year’s World Brewers Cup (WBrC), World Cup Tasters Championship, and World Cezve/Ibrik Championship. These three competitions are also taking place in Athens, too.

“The WBC and WBrC updates mark the largest competition changes since before the pandemic, opening up new service possibilities for competitors and major changes in how judges score and evaluate performances,” the SCA stated in the announcement.

So, what should we expect to see at this year’s competition? Read on to find out.

You may also like our article on what the plant milk rule will mean for the future of the WBC.

New rules and regulations

There have been a fair few rule changes for the 2023 World Barista Championship. However, a few key updates are sure to have the biggest impact.

The plant milk rule

This year, for the first time ever at the WBC, competitors will be able to use “commercially available animal and plant-based milks” in the milk beverage course. Prior to this rule change, a milk beverage had to contain cow’s milk – otherwise a competitor using any other type of milk would score zero in the milk beverage round.

This rule change is set to be one of the biggest by far. Considering we have never seen a WBC competitor use plant milks (or any other type of animal milk for that matter), the question remains as to how using them will affect beverage flavour and texture – and therefore scores.

Arguably, as cow’s milk tends to perform better than most other types of milk (including plant-based options), competitors using any other kind of milk may be at a disadvantage. However, given the level of innovation we regularly see on the WBC stage, this may not be the case.

No additional ingredients in the milk beverage round

It’s common for WBC competitors to add other ingredients to their milk for the milk beverage round. Some examples include:

• The 2022 World Barista Champion Anthony Douglas, who used cryodessicated milk. To make this, Anthony added 30g of concentrated milk powder to 300g of fresh milk. He said this doubled the concentration of sugars, fats, and proteins.
• Danish competitor Patrik Rolf, who placed sixth at the 2022 WBC, added ten drops of lactase to 1l of his milk. He said this helps to break down lactose into two simple sugars: glucose and galactose. In turn, the milk tastes sweeter.

At this year’s competition, however, no additional ingredients can be added to milk for the milk beverage course – otherwise the competitor will receive zero points in the “Taste Experience” category.

According to this new rule, cryodessicated milk – as well as adding certain enzymes to milk to enhance the more desirable characteristics – is no longer permitted. However, similar techniques (such as freeze distilling) will still be allowed, as these methods don’t involve the addition of ingredients.

Updated scoresheets

Alongside the plant milk rule, the biggest change to the 2023 World Barista Championship is the new Evaluation Scale & Scoring sheet. This has been updated in accordance with the SCA’s new Coffee Value Assessment. 

This year, there will be four types of scoring at the WBC:

• A yes/no score (or 1/0) for the Evaluation Scales stage
• A numeric score from 0 to 3 for “accuracy”
• A numeric score from 0 to 3 for “impression”
• A numeric score from 0 to 6 for “experience”

At previous competitions, all scoring scales ranged between 0 and 6 – and judges could also score half points. At the 2023 WBC, however, no half points can be given for scoring scales between 0 and 3.

In theory, these more concise scoring scales could create a more even playing field, and could also make the judging process more streamlined – but only time will tell.

Assessing texture and tactileness

For the espresso course, scoring aftertaste is now part of the “Taste Experience” category, as opposed to assessing tactile descriptors. This seems more logical, as aftertaste is much more representative of flavour rather than mouthfeel.

Similarly, WBC competitors will now need to provide descriptors for the thickness and texture of their espresso, which the judges will assess. Given this separation from aftertaste, competitors may now have to be more accurate and precise when describing the mouthfeel of their espresso.

Presentation, coffee knowledge, use of space & total impression

While technical skills are certainly important at the World Barista Championship, the judges also score competitors based on several other aspects of their performance. 

In previous years, there would be scores for:

• “Presentation: professionalism” – which included technique, preparation, and coffee knowledge
• “Attention to details/all accessories available”
• “Appropriate apparel”
• “Judges’ total impression” – which included factors such as overall coffee experience (i.e. whether the espresso, milk course beverage, and signature beverage were all cohesive), the barista’s passion and enthusiasm for specialty coffee, and whether the competitor would be considered a role model

At the 2023 World Barista Championship, there are some changes as to how judges assess and score these aspects. For example:

• When it comes to presentation, judges are now looking for originality in concept, methods, techniques, and ingredients used
• “Coffee Knowledge & proper use of equipment and space” is now a subcategory within rule 15.4 – and the competitor needs to demonstrate they are a “coffee professional who has command over their presentation and coffee”
• The total impression score has been broadened somewhat, and includes several prompt questions such as:
  • Did the performance inspire a deeper connection to coffee? 
  • Was the experience immersive, thought-provoking, or otherwise important to specialty coffee? 
  • Would this barista have inspired me about specialty coffee?
  • Did the performance celebrate the craft of coffee?

Ultimately, this could mean that even if a competitor doesn’t serve the highest-quality coffee, they may still be able to receive a high score based on their performance and the concept of their routine.

Different extraction temperatures

All WBC competitors use the same espresso machine in their routines. But now, brewing temperature can now be set anywhere between 90.5° and 96°C (or 195°F and 205°F). Moreover, individual group head temperatures may be selected.

This could be because of the new qualified sponsor espresso machine, which is the Tempesta by Barista Attitude – although this may not be the case.

Considering how much brew temperature affects extraction, this is sure to have a huge impact on the flavours, aromas, and textures of competitors’ espresso – and can lead baristas to become more innovative and creative.

What trends could see this year?

The World Barista Championship certainly keeps industry professionals on their toes, but there are a few things that we’re sure to see at this year’s competition.

For one, it’s safe to assume that some competitors will use Gesha. Considered a darling of specialty coffee, this variety has been a staple of the WBC for years. 

However, at recent competitions, we have also seen competitors use other rare varieties and species, as well as blends – so these trends may also continue.

As this is the first year that plant and other animal milks are allowed at the WBC, it would come as no surprise to see some competitors veer away from cow’s milk.

In line with this, as there is now a bigger focus on scoring the concept of a competitor’s routine, we could also see some competitors portray a more impactful message during their performances – particularly when it comes to sustainability and climate change.

With all the recent changes to its rules and regulations, the 2023 World Barista Championship is set to be one of the most exciting and innovative yet.

This year’s WBC will run until Saturday 24 June, with the winner announced later that day.

Enjoyed this? Then read our article on following “The Road to Milan”: Is the World Barista Championship becoming more mainstream?

Photo credits: World Coffee Events, Specialty Coffee Association

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Alongside an annual WoC event in Dubai – as well as the first-ever WoC Asia to be held in Busan, South Korea from 1 to 4 May 2024 – World of Coffee Athens is sure to attract thousands of visitors.

Read on to learn more about WoC Athens 2023, as well as some of the key events and activities taking place at the three-day trade show. 

Check out the PDG Events Calendar here.

Awards programmes & competitions at World of Coffee

As the SCA’s flagship European event, World of Coffee takes place in a different city across the continent every year. In 2022, the trade show was held in Milan, Italy – and brought in more than 10,000 visitors.

This year, World of Coffee will be held in Athens, Greece – one of the oldest cities in the world. Greece also has a thriving and unique coffee shop scene, which is heavily influenced by more traditional coffee culture, as well as specialty coffee.

Alongside an extensive trade show, WoC Athens will also host two awards programmes: the Best New Product and Coffee Design Awards. These two initiatives recognise and celebrate excellence and innovation in the global coffee industry. 

The Best New Product award honours new products which add value to the specialty coffee sector. The categories include:

• Coffee accessories
• Commercial coffee preparation and serving equipment
• Consumer coffee preparation and serving equipment
• Specialty coffee beverage flavour additive
• Specialty non-coffee beverage standalone
• Open class (for products which don’t fit in any other category)

The Coffee Design Awards, meanwhile, celebrate some of the most innovative product and packaging designs. The three categories are branding, packaging, and spaces. Judging criteria is based on five main aspects: innovation and/or improvements, design, education, agroecology, and science.

The winners of both awards will be announced and celebrated at the event.

World Coffee Championships 2023

One of the most highly anticipated events to take place at WoC Athens is the 2023 World Coffee Championships, which begin on 21 June. This year, the World Barista Championship, World Brewers Cup, World Cup Tasters Championship, and World Cezve/Ibrik Championship will all be held in Athens.

The World Barista and Brewers Cup Championships in particular are two of the most highly regarded and esteemed competitions in the global specialty coffee sector – and are sure to attract some of the biggest audiences at the event.

Lectures, workshops & cuppings

Every year, World of Coffee welcomes some of the industry’s leading experts to deliver lectures and workshops to attendees.

In partnership with the Coffee Knowledge Hub and Simonelli Group, this year’s event will feature more than 25 lectures which cover a diverse range of topics. These will include:

• Infused coffees from producer and consumer perspective. Are these coffees a good business opportunity or a problem for the industry? 
• A scientific approach to improving your sensory skills
• Understanding quality: the SCA’s new Coffee Value Assessment

Alongside lectures, the SCA will also hold workshops across the three-day event. These one to three-hour sessions will provide participants with more in-depth knowledge about specific topics. Some of these include:

• Programming for flavour: Dialling in coffee equipment
• Physical and sensory evaluation of experimentally processed coffees
• Coffee & the senses: A multi sensorial experience workshop

The Cupping Rooms are also a big part of every WoC event. Exhibitors can book one-hour slots, which are either open to the public or reserved for invited guests. The final 2023 cupping schedule will be announced shortly.

Following the launch of the new Coffee Value Assessment at the 2023 Specialty Coffee Expo in Portland, the SCA will implement its revised cupping protocol and form at WoC Athens cupping sessions.

Who is attending World of Coffee Athens?

World of Coffee events are perhaps best known for their extensive trade shows, which feature a diverse range of producers and co-operatives, roasters, importers and exporters, coffee shops, coffee equipment manufacturers, and more.

Some of the most prominent companies and brands in the global coffee sector will be in attendance, with many of them hosting their own booths.

Espresso machine & grinder manufacturers

Many of the industry’s leading equipment manufacturers and distributors will be at World of Coffee Athens. This includes Gruppo Cimbali – a pioneering Italian espresso machine and grinder manufacturer.

Andrea Clerici is the Group Business Director at Cimbali.

“We are happy to be presenting again at this year’s WoC – one of the biggest events in the coffee industry,” he says. “We look forward to welcoming visitors to our stand where they can experience our products through a number of activities co-hosted with our partners.”

Gruppo Cimbali will host one stand at WoC Athens, which will include its LaCimbali, Faema, and Slayer brands. The MUMAC Academy (Gruppo Cimbali’s coffee education centre) will present the M200 and the E71e espresso machines at the “It’s only Roast ‘n’ Brew” event. During this, the company will invite different roasters to prepare coffee on these two machines.

For the Faema brand, Gruppo Cimbali will showcase its President GTI espresso machine. Mumac Academy trainers will also provide demonstrations and training opportunities using the Faemina espresso machine.

Across the three-day event, 16 different roasters are invited to prepare coffee using Cimbali’s Steam LP and single-group Slayer espresso machines. Cimbali will also host an espresso competition in partnership with Comandante, as well as the technology-focused “Barista on Decks” training sessions.

To learn more about Gruppo Cimbali, visit the website and stop by Stand 3-H10 in Hall 3 at WoC Athens.

Water filtration systems

Some of the coffee sector’s leading water filtration companies will be present at WoC Athens. This includes Pentair – a global water treatment company with a focus on sustainability.

Ronny Billemon is a Foodservice Technical Support and Applications Engineer at Pentair Europe, as well as the company’s coffee ambassador.

“Water shouldn’t be a concern when it comes to making high-quality coffee,” he says. “With our Claris Ultra range, water quality is optimised to ensure you prepare great coffee.”

Pentair will host its own booth at WoC Athens, where it will showcase its Everpure Claris Ultra water filtration cartridges. 

The Everpure Claris Ultra is designed using new patent-pending water filtration and conditioning technology. The cartridges combine mineral reduction and corrosion protection technologies within one compact unit. As well as this, Claris Ultra cartridges also include protection from limescale and metal migration, and maintain pH level according to EU drinking water regulations.

In turn, Claris Ultra cartridges optimise water quality to help baristas and home brewers prepare excellent espresso and filter coffee, as well as making high-quality ice cubes for iced drinks. With efficiency in mind, Pentair’s Everpure Claris Ultra cartridges also reduce energy consumption, which can decrease costs, too.

To learn more about the Everpure Claris Ultra cartridge range, visit Pentair’s website and make sure to stop by Booth M45 in Hall 3 at Woc Athens.

Green coffee packaging solutions

Several prominent green and roasted coffee packaging companies will exhibit at WoC Athens 2023. One of these is Ecotact – a leading green coffee packaging supplier.

Hanuman Jain is the CEO and founder of Ecotact.

“Ecotact is leading the way to create a better and more sustainable future for the coffee industry and beyond,” he says. “We are committed to revolutionising the coffee industry by providing hermetic packaging solutions that protect green coffee and ensure that farmers receive fair prices for their hard work.

“Our brand promises to keep innovating in terms of sustainable packaging solutions to minimise our carbon footprint,” he adds. “At Ecotact, we believe that sustainability and profitability can go hand-in-hand, and we are proud to be at the forefront of this movement.”

Ecotact has helped to pioneer packaging solutions to preserve green coffee freshness, even while in transit. The company’s nine-layer hermetic packaging technology maintains coffee quality, while also keeping sustainability in mind. Ecotact’s product range is also mostly recyclable and reusable.

At WoC Athens 2023, Ecotact will showcase three of its latest products. The Ecotact Biome Tray is designed to be used during cuppings and tastings, as well as displaying roasted coffee beans. The five-panelled Ecotact Penta Pak hermetic packaging is 100% recyclable and is designed to preserve coffee freshness and quality. Finally, the reusable Ecotact Farmer D’lite storage solution is designed specifically for producers to store parchment and green coffee.

To learn more about Ecotact’s green coffee packaging solutions, visit the website and stop by Booth 2-M2 at WoC Athens.

Producers and co-operatives

Some of the industry’s most innovative coffee producers and co-operatives will be in attendance at WoC Athens. One of them is Sancoffee – a specialty coffee co-operative from Brazil which focuses on direct trade relationships and environmental, social, and governance initiatives.

Allan Botrel is the Business Development Manager at Sancoffee.

“Every harvest brings renewed excitement,” he says. “Following positive results from our impact on farmers, we can see how hard work and dedication translates into the cup.”

Booth visitors will have the chance to learn more about how the co-operative’s work has supported communities at origin. 

For the past three years, Sancoffee has also been carrying out research into carbon emissions in the supply chain – and will be sharing some results at the event. Sancoffee is now carbon negative, and will be assessing the carbon footprint of all member farms in the coming months. 

Through a partnership with Clever Coffee in Denmark, Sancoffee also launched a carbon-neutral coffee, and will publicise carbon emissions data for this particular lot at the event, too. The co-operative will also present women-produced coffees from the Nascentes project, as well as other lots from this year’s harvest. Cupping sessions run during all three days of the event from 11:30am to 12:30pm local time.

To learn more about Sancoffee’s work, visit the website and stop by Booth 19A at WoC Athens.

Other companies at WoC Athens 2023

Alongside these brands, a number of other specialty coffee companies will exhibit at the event. These include:

• Ally Coffee
• MTPak Coffee
• AeroPress
• Dalla Corte
• Cropster
• Rancilio
• Covoya
• Marco Beverage Systems
• Guatemalan Coffees
• Stronghold Technology
• IMF Roasters
• Taf Coffee
• Roastelier by Buondi Craft
• Fiorenzato
• Sanremo
• Toddy
• Latte Art Factory
• Sucafina
• Pinhalense
• Heylo
• Elektra
• Fairtrade
• Lallemand
• BWT water+more
• !FEST Coffee Mission
• Aillio

Roasters Villages

Following growing demand, World of Coffee Athens 2023 will feature two Roaster Villages: Roaster Village East and Roaster Village West. The two Villages will act as meeting points for the thousands of producers, roasters, baristas, and green coffee traders in attendance.

Located on the show floor – and sponsored by Rocket Espresso Milano, La Marzocco, Macap, and Mahlkönig – exhibitors will include Falcafé, 19grams, Coffee Collective, Nordic Approach, La Cabra, and Supremo Coffee.

Green Coffee Buyers and Sellers Programme

For the second consecutive year, the Green Coffee Buyers and Sellers Programme will be held at World of Coffee Athens 2023. The overarching aim of the programme is to facilitate the sale of green coffee.

Registrants can use the World of Coffee mobile app to connect with buyers and traders, with 20-minute meeting room slots available. Green coffee buyers and sellers of any size are welcome to register to the event – which is sponsored by Barista Attitude and COHONDUCAFÉ Foundation.

Other events & activities

Alongside other prominent competitions at WoC Athens, espresso machine and grinder manufacturer Dalla Corte will host the second iteration of the World Espresso Championship on 25 June.

Tristan Creswick is Dalla Corte’s Business Development Manager for Oceania & Southeast Asia, and the founder of the World Espresso Championship.

“With the World Espresso Championship, Dalla Corte is proud to support the global coffee community, and highlight the importance of craftsmanship and artistry in creating the perfect espresso,” he says.

Dalla Corte has been making high-quality espresso machines and grinders for the past two decades. The company’s multi-boiler technology helps to maintain temperature stability and consistency in coffee extraction.

Following its debut at MICE in Melbourne, Australia last year, competitors will take part in a knockout-style barista competition. Registration is only open to current national Barista and Brewers Cup Champions – adding to the competition’s prestige.

The second World Espresso Championship will take place on the top two floors of 360 Degrees Hotel in Athens on 25 June. Competitors will use the Dalla Corte Zero espresso machine, and make use of its new freestyle extraction technology.

Dalla Corte invites WoC attendees to stop by the second World Espresso Championship, which takes place one day after WoC Athens ends.

To learn more about Dalla Corte and the World Espresso Championship, visit the website and stop by stand N20 in Hall 3.

After parties & meet-ups

Across all three days of WoC Athens, many companies and organisations will be hosting their own activities and events, with some taking place in the evenings. Some of these include:

• The Barista League’s Big Opa on 23 June at 7pm local time, hosted at The Underdog
• Cropster and Algrano’s after party, with more details to come soon
• International Women’s Coffee Alliance fundraising reception on 23 June
• La Marzocco and Beyond the Bean’s rooftop party, with more details to be announced soon

Please note that some events are invite-only and attendees may need to register beforehand, with some events possibly sold out.

For those attending World of Coffee Athens 2023, there are plenty of events and activities to engage with – as well as opportunities to network with other coffee professionals.

If you are taking part in any capacity, make sure to register and book for any events and activities prior to attending. 

To learn more about World of Coffee, visit the official website here.

Photo credits: Specialty Coffee Association, La Cimbali, Ecotact, Dalla Corte, Sancoffee

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Please note: La Cimbali, Pentair, Ecotact, Dalla Corte, and Sancoffee are sponsors of Perfect Daily Grind.

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This news follows the launch of WCR’s robusta variety catalogue in early May 2023. The guide is designed to help producers who grow robusta make more informed decisions about different varieties. Ideally, it will also help them implement agricultural best practices as well.

So, with one of the world’s biggest collaborative coffee research organisations looking to invest more in robusta R&D, does specialty coffee need to shift more of its focus towards robusta, too? Read on to find out more.

You may also like our article on how processing can be used to improve the quality of commodity robusta.

New resources for robusta production

On 4 May 2023, WCR published two new resources for producers who grow robusta. These are the Robusta Variety Catalog and Grafting Robusta.

The former is an open-access guide designed to support producers make more informed decisions about growing different varieties of robusta. In turn, WCR hopes the resource can be used to improve both the quality and yields of robusta plants. Theoretically speaking, this could mean that farmers potentially earn more money.

The catalogue is available in English and Spanish, and profiles 47 robusta varieties from a number of producing countries. These include:

• Brazil
• India
• Indonesia
• Uganda
• Mexico
• Vietnam

The guide also outlines more than 20 different variables of the 47 robusta varieties. Some of these include:

• Yield potential
• Stature
• Bean size
• Nutrition requirements
• Lineage
• Susceptibility to pests and diseases

WCR’s robusta catalogue was developed in partnership with several other prominent coffee research institutions. These include the Central Coffee Research Institute (CCRI), the Indonesian Coffee and Cocoa Research Institute (ICCRI), the Brazilian Agricultural Research Corporation (EMBRAPA), and the National Coffee Research Institute of Uganda (NaCORI-Uganda), to name a few.

Given that the genetic diversity of robusta is much larger than arabica, the 47 robusta varieties selected for the catalogue were chosen for their economic, historical, cultural, or genetic importance.

The Grafting Robusta resource, meanwhile, is an English language nursery training and farming best practices guide to support healthy robusta plant growth. The guide includes information on the advantages and risks of grafting, training procedures for farmer workshops, a step-by-step process to use when grafting robusta plants, and best practices for maintaining grafted plants.

Understanding more about robusta

Dr. Tania Humphrey is the R&D Director at World Coffee Research. 

“Robusta now [accounts for up to] 40% of global production and its market share is expected to continue growing; it is clearly a part of coffee agriculture that is here to stay,” she says. “Yet we know much less about robusta as a plant than we do about arabica.

“As a scientific organisation, we see that the potential to improve robusta is huge,” she adds. “It has a lot of genetic diversity that has yet to be fully explored by breeders.”

Opportunities for robusta research and development

Following the release of the robusta catalogue and grafting guidelines, WCR recently announced that it “has been deepening its work in robusta, including laying the groundwork for a possible robusta breeding programme”.

Dr. Vern Long is the CEO of World Coffee Research.

“WCR is an industry-driven organisation and our member companies have advocated for us to increase our understanding of the opportunities and challenges to improve robusta production and quality,” she tells me. “Given the growing importance of robusta, and the fact that we have seen robusta shortages over the last few years, this is a natural step for a global collaborative R&D programme like ours to explore.”

In 2022, WCR began working on a study to explore the potential for breeding robusta to support increasing demand. In April 2023, as part of the ongoing study, WCR convened a focus group of robusta buyers. The organisation said this was to better understand their needs and goals when it comes to improving robusta quality.

Collaboration is key

Hosted by WCR member Lavazza at the Lavazza Innovation Centre in Italy, the focus group included robusta buyers from other members. These included Strauss Coffee, Tchibo, Keurig Dr Pepper, Mercon Coffee Group, JDE Peet’s, DR Wakefield, and Coffee Circle. Along with discussing their needs and preferences when buying robusta, participants also talked about the broader challenges and opportunities for robusta production.

Some of the key challenges identified were “supply shortages, farmer attrition, consolidation of origin diversity, consistency of quality, low consumer perception of robusta in some markets, lack of institutional support for improving production or opening new robusta production areas, and regulatory pressure regarding deforestation and chemical inputs”.

At the same time, participants also identified key opportunities for improving robusta production. These include “stronger market differentiation/segmentation (beyond just soluble, blending, or premium segments), improved consistency, new flavour profiles and product innovation, yield improvements, strengthening farmer profitability, and new production systems (agroforestry/shade, regenerative farming approaches, and intercropping)”.

WCR has stated that the potential robusta breeding programme will be a “significant undertaking”, and that the initial stages will begin in 2024. However, in preparation, WCR has partnered with the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) to gain access to a collection of robusta genetic materials.

Why is interest in robusta growing?

Considering that WCR was established in 2012, it was only a matter of time before the research organisation started to invest in robusta R&D.

According to data from the ICO, robusta currently accounts for between 30% and 40% of the global coffee market. Clearly, there is opportunity for its share to grow in the coming years.

Historically, however, between arabica and robusta, the former is often of higher quality and tends to have more desirable characteristics. As a result, specialty coffee has largely favoured arabica over robusta.

But that’s not to say that all robusta can’t be high quality. For example, fine robusta must adhere to a strict number of standards and protocols. These include no primary defects, such as full black or sour coffee beans.

Moreover, when implementing best practices for harvesting and processing, robusta quality can actually improve. Similarly, when roasted and brewed in a way that preserves its acidity and sweetness as much as possible, you can get great results from high-quality robusta.

“You often hear people talk about robusta’s negative reputation, but from what I can see as a breeder, very little has been done to try to improve it,” Tania explains. “If we want to improve robusta, we have to put in the effort to invest in it.

“Just like all coffee [species], robusta R&D is hugely underinvested – that’s something WCR continues to work on addressing globally,” she adds.

The role of climate change

Alongside being more affordable than arabica (although robusta prices are currently at a 15-year high), one of the biggest drivers of growing demand for robusta is climate change. 

In 2022, the research paper Expected global suitability of coffee, cashew, and avocado due to climate change estimates that the land used to produce arabica in Brazil, Vietnam, Colombia, and Indonesia will decrease in both size and suitability by 2050. This is largely attributed to the rise in average global temperatures, as arabica is much less climate-resilient than robusta.

However, some experts are claiming that El Niño actually poses a larger risk to robusta than arabica. For context, this is a weather phenomenon which disrupts rainfall and temperature patterns. If this is the case, we could see robusta stockpiles decrease over the next few years, which in turn would increase prices.

So, does specialty coffee need to care more about robusta?

Considering that arabica was placed on the IUCN Red List as an endangered species in 2019, when it comes to securing a sustainable future, there is more pressure than ever for specialty coffee to look for options beyond arabica.

At the same time, however, robusta isn’t the be-all and end-all solution to minimising the impact of climate change on the coffee industry. In fact, research from 2020 found that robusta may not be as climate-resilient as we once thought. Researchers found it has an optimal growing temperature of below 20.5°C (68.9°F) – a difference of 9°C.

In recent years, it’s become evident that specialty coffee is becoming more accepting of robusta. When arabica prices reached a ten-year high in early 2022, a handful of specialty coffee roasters started to add more robusta to blends in a bid to increase profit margins.

Meanwhile, at the 2022 World Barista Championships, Japanese competitor Takayuki Ishitani used a blend of Panama Gesha – one of the most highly-prized arabica varieties in the industry – and natural anaerobic fermented robusta in his routine. 

During his performance, Takayuki noted that using robusta in his espresso course allowed him to enhance body and texture – and provided a more well-rounded experience.

Ultimately, only time will tell just how extreme the impact of climate change will be on the global coffee industry – and the role robusta will play in line with this.

However, robusta might not be the silver bullet the coffee industry is expecting where climate change is concerned. Nonetheless, embracing it for other reasons will be important – including to recognise and better support robusta producers.

Enjoyed this? Then read our article exploring robusta’s genetic diversity.

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Alongside workshops, cuppings, competitions (including the Global Roasting Contest), and the second edition of the Global Coffee Awards, PRF Colombia will feature an extensive series of lectures and panel discussions.

However, this year, PRF is proud to announce a new innovative panel discussion format: the No Filter panel series. It will be held for the first time at PRF Colombia.

Read on to learn more about PRF, the No Filter panel series, and how you can apply.

Learn more about PRF Colombia here.

What is PRF?

PRF is a one-of-a-kind event that brings together a wide range of international coffee professionals. Attendees can connect, gain unique industry insight, and learn from one another.

As a producer-focused event, the goal of PRF is to drive green coffee sales in the host country. PRF also aims to ensure producers can add more value to their coffee.

Moreover, the two-day forum also champions Latin America as a global coffee knowledge hub. The event also strives to ensure producers’ voices are heard in some of the most important industry-wide discussions.

Every year, PRF takes place in a different producing country in Latin America. This year, alongside an event held in El Salvador in March, the two-day forum will return to Colombia on 14 & 15 September.

Every PRF event hosts a range of lectures, panel discussions, and workshops. These sessions explore some of the most pressing issues the industry faces.

Introducing the No Filter panel series

This year in Colombia, PRF will debut the No Filter panel series: a groundbreaking discussion platform which will take place in the morning of 15 September.

Henry Wilson is the founder of PDG Global.

“The aim of the No Filter panel series is to be disruptive and focus on some of the more pressing – yet often unspoken and overlooked – issues in the coffee industry,” he says.

Henry explains why discussion platforms like No Filter are so important for the coffee industry.

“In specialty coffee in particular, it’s common to come across the same opinions and perspectives on certain topics,” he says. “As a result, unintentionally, it can be all too easy to ignore some of the more pressing issues in the industry – despite the best of intentions.

“To avoid this and create a more open dialogue, we have launched the No Filter Panel series,” he adds. “It’s imperative that for successful growth of the coffee industry, we remain open minded to different ideas and perspectives.”

What is the aim of the No Filter panels?

Ultimately, the overall aim of the No Filter panel series is to create a platform for industry experts to have difficult and challenging – but also very necessary – discussions.

“Education and knowledge sharing have never been more important in the coffee industry,” Henry says. “Both the specialty and commercial coffee sectors can learn from one another, especially through balanced, neutral, and independent platforms like the No Filter panel series.”

It’s fair to say that many specialty coffee professionals are incredibly passionate about their industry and the work that they do – and rightly so. Without the growth of the specialty coffee market over the past two decades, there wouldn’t have been such a push to improve coffee quality and pay higher prices.

At the same time, however, it’s clear that specialty coffee can learn more from the commercial coffee market. Whether it’s knowing how to scale a business more effectively or understanding how to appeal to a broader range of consumers, it’s important to remain open minded and receptive.

“PRF understands there are some difficult conversations which need to be discussed in the coffee industry, and we recognise that not everyone will share the same beliefs or perspectives,” Henry explains.

“Platforms encouraging these challenging discussions in the coffee industry have been somewhat limited in recent years,” he adds. “However, these controversial and polarising conversations help to drive specialty coffee forward.”

Which topics will be discussed?

PRF Colombia will launch the first-ever No Filter panel series. This year, applicants can choose from the following three panel discussion topics:

• Is the coffee industry moving forwards or backwards with exporters buying cherry rather than parchment?
• What’s more important: Price per lb or cost of production?
• Specialty vs commercial: Which makes more of an impact on producers’ livelihoods?

“PRF believes that everyone’s voice is important and should be included in these conversations – so they should have the chance to express and defend their opinion,” Henry says. “In line with this, we want the No Filter panel series to encourage people to openly discuss conflicting ideas and opinions to avoid creating an echo chamber.”

How can I apply?

If you’re interested in taking part in the No Filter panel series at PRF Colombia, please apply by 31 July 2023. The event will take place on 14 & 15 September 2023, so panellists will be finalised long before that.

To apply, please fill out the application form in English here and in Spanish here. The PRF team will carefully review and consider your application.

If successful, you will hear from PRF within a week of submitting your application. You will then be required to submit a profile photo, as well as a short bio explaining your role in the industry and the insight you plan to provide at the event.

All panellists need to have already purchased a ticket to PRF Colombia. They will also need to be responsible for their own travel and accommodation costs.

PRF will return to Colombia in September. The two-day forum will take place on 14 & 15 September 2023 at the Plaza Mayor venue in Medellín, Colombia.

To find out more about tickets for the Sourcing Trip Experience, a separate package which also includes access to the two-day PRF event, you can find more information here.

You can also take a look at lectures and panels from PRF El Salvador and last year’s PRF Colombia, learn more about PRF, and sign up to receive the newsletter.

Apply to take part in the No Filter Panel series at PRF Colombia by filling out this form in English and this form in Spanish.

Please note: PRF does not cover any travel, accommodation, or other costs for speakers and panellists.

Photo credits: Producer Roaster Forum

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At this time, the Coffee Value Assessment is yet to come into effect. However, on 18 May 2023, the SCA released its updated rules and regulations for the 2023 World Latte Art, World Coffee in Good Spirits, and World Coffee Roasting Championships. These three competitions will take place in Taipei, Taiwan from 17 to 20 November 2023.

The biggest update is for the World Coffee Roasting Championship. The competition will now incorporate aspects of the Coffee Value Assessment in both competitors’ routines and the judging process. 

So how could this affect the future of the competition? Read on to find out more.

You may also like our article on whether the new SCA cupping form & protocol will add more value for specialty coffee.

Looking at the new rule changes

The SCA has updated several World Coffee Roasting Championship rules for the 2023 event. The regulations which now incorporate the new Coffee Value Assessment, however, are the most significant changes.

In an announcement, the SCA stated: “Changes to the WCRC rules are centred on the evaluation portion of the competition, to better balance the weight of the competitor’s roasting skills, and of the results produced through these in the competition.

“The changes include the introduction of new evaluation scales more clearly aligned with the SCA’s Coffee Value Assessment, informed by research and sensory science best practice,” the organisation added.

The updated rules and regulations largely affect the WCRC cupping evaluation process. This includes the production roast evaluation score sheet and protocol.

Let’s take a look at the specific updated rules and regulations:

Roast plan 2.2.6 & 6.5

At previous World Coffee Roasting Championships, according to rules 2.2.6 and 6.5, each competitor had to submit a roast plan for each production roast. This plan clearly describes several factors:

• Weight
• Temperature
• Colour reading of their roasted coffee
• A description of what the taste and flavour results of the production roast will be. This includes the intensity of acidity and body

WCRC competitors were also recommended to use the SCA’s Coffee Taster’s Flavor Wheel as a reference tool.

Following the rule change, competitors at this year’s event in Taipei will now have to submit an updated roast plan. This will include a descriptive assessment sensory results form which is more clearly aligned with the Coffee Value Assessment. 

Competitors need to fill out the descriptive assessment sensory results for each sensory attribute category that the judges assess and evaluate:

• Fragrance and aroma
• Flavour
• Aftertaste
• Acidity
• Sweetness
• Mouthfeel

In order to capture more data about the specific coffee, this form includes intensity ratings and “check all that apply” (CATA) descriptors. The SCA says these correspond to the inner circles of the Coffee Taster’s Flavor Wheel. 

To add to this, WCRC competitors can also add extra CATA descriptors which aren’t listed on the form.

Roast plan score sheet evaluation 8.0

Prior to the recent WCRC rule changes, the evaluation scale for the Roast Plan score sheet ranged from 0 to 6. A score of 0 is “unacceptable”, while 6 is “extraordinary”. 

At this year’s competition, the evaluation scale will now only include four categories:

• None to evaluate or out of acceptable range – 0
• Not very accurate (acceptable/average) – 1
• Somewhat accurate (good/very good) – 2
• Very accurate (excellent/extraordinary) – 3

The SCA says this rule change is in line with sensory analysis research conducted as part of the organisation’s three-year project to develop its cupping and grading protocol.

Production roast cupping score sheet 9.3

When it comes to evaluating competitors’ production roasts, WCRC judges previously used a production evaluation score sheet. This was based on a total score out of 100 points. Judges also used a production cupping evaluation scale, which ranged from 6.00 to 10.00.

The 2023 WCRC 9.3 rule change means that the production cupping evaluation score sheet now includes two separate scores: affective coffee evaluation and accuracy of coffee descriptors, as well as any roast defects. Again, this update is a result of sensory analysis research conducted as part of the SCA’s Coffee Value Assessment study.

Coffee evaluation 9.3.1

Lastly, to score the quality of competitors’ production roasts, WCRC judges will now use a nine-point scale, which ranges from 0 (“none to evaluate”) and 9 (“extraordinary/extremely high”). Scores between 0 and 3, however, will require approval from the head judge.

The SCA says this nine-point scale was developed as part of its Coffee Value Assessment.

So what could this mean for future World Coffee Roasting Championships?

There’s plenty to unpack with these updated rules and regulations. Arguably the biggest factor to consider is that both competitors and judges will now need to account for a wider range of information when describing and evaluating coffee.

“The SCA is delighted to announce these rules updates, and see three competitions – the World Barista Championship, World Brewers Cup, and World Coffee Roasting Championship – reflect the SCA Coffee Value Assessment,” SCA CEO Yannis Apostolopoulos said in a press release. 

“Competitions touch many people in the industry and these rules will be implemented by over 60 licensed competition bodies around the world, so it is important that they are connected to the Coffee Value Assessment,” he added. “We are fully committed to ensuring the assessment is accessible so that we can make specialty coffee a thriving, equitable, and sustainable activity for all.”

A better chance to receive higher scores?

With new intensity ratings and CATA descriptors added to the 2023 WCRC roast plan – as well as being able to include extra sensory descriptors on the form – competitors should be able to more accurately describe their coffee. 

In theory, this could increase their chances of receiving a higher score – as long as their production roast is high quality and matches the judges’ experience.

Similarly, with the WCRC production roast cupping score sheet now including two separate scores for affective coffee evaluation and accuracy of coffee descriptors, the judges’ assessment may be more in line with competitors’ descriptions of their coffee.

According to the SCA, competition bodies have the option to implement the updated rules either this year or in the 2024 season. However, the new Coffee Value Assessment regulations will be used at the 2023 world final in Taiwan, so we’re sure to see how they affect the competition then.

“We recognise that these are large changes for the competitions community, and we will be hosting a number of webinars to support and answer questions,” the SCA said in a press release.

Whether these changes will add value to the World Coffee Roasting Championship remains to be seen. But by broadening the range of information collected and evaluated as part of the competition, there will surely be some benefits for competitors.

Enjoyed this? Then read our article on why Busan will host the 2024 World Coffee Championships.

Photo credits: Michelle Illuzzi, Specialty Coffee Association

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Alongside a diverse range of lectures and panel discussions, the event featured workshops, cuppings, four competitions (including the first-ever Global Roasting Contest), and the first-ever Global Coffee Awards.

To host a world-leading coffee event, PRF requires a team of dedicated and passionate volunteers. And with PRF set to return to the Plaza Mayor venue in Medellín, Colombia on 14 & 15 September 2023, thousands of visitors are once again expected to attend this year’s forum – so support from volunteers is essential.

For those looking to take part in a groundbreaking event held at origin, volunteer applications are now open.

Read on to learn more about PRF, what volunteering entails at the event, and how you can apply to volunteer at PRF Colombia.

Learn more about PRF Colombia here.

Why is PRF returning to Colombia?

PRF is a one-of-a-kind event that attracts a wide range of international coffee professionals – from producers and green coffee traders to roasters and baristas. 

As a producer-focused event, the goal of PRF is to drive green coffee sales in the host country. Moreover, the two-day forum also champions Latin America as a global coffee knowledge hub. This essentially allows producers to add more value to their coffee, as well as ensuring their voices are heard in some of the most important industry-wide discussions.

Every year, PRF takes place in a different origin country in Latin America. This year, alongside an event held in El Salvador in March, the two-day forum will return to Colombia on 14 & 15 September.

The country is the third biggest coffee producer in the world, and grows some of the most sought-after varieties and coffee species, including:

• Typica
• Caturra
• Gesha
• Eugenioides

Why volunteer at PRF?

Every PRF event welcomes some of the most prominent industry leaders and experts to discuss the most pressing issues that the coffee sector faces – as well as providing potential solutions.

In line with this, volunteers at PRF Colombia have the opportunity to connect and network with some of the most knowledgeable coffee professionals in the sector.

“For volunteers, PRF is an opportunity to meet coffee business owners, roasters, and producers from around the world, and be part of a meaningful and purposeful event,” the PRF team says. 

“Volunteers are crucial to the success of the event,” the team adds. “We want to introduce them to potential mentors that they can work with, as well as build long-term relationships with.”

“I am more than grateful for the opportunity to volunteer at PRF,” says a former volunteer. “Taking part in the two-day forum event guarantees the opportunity to learn, make many connections, and above all else, share your passion for coffee.”

Moreover, volunteers can also learn new skills – both practical and social – and gain new insight into the global coffee sector.

“This year, we are focusing on establishing a formal training programme for lead volunteers to streamline operations for the entire volunteer team,” the PRF team says.

Another previous volunteer says: “Thanks to PRF, I was able to learn so much more about coffee.

“I was also able to meet people in the industry who I admire a lot, and meet producers and baristas who I would never have been introduced to otherwise,” they continue. “All in all, it was an incredible experience and I’m very grateful to have had the opportunity to volunteer at the event.”

Who can apply to be a volunteer?

If you are a coffee professional or enthusiast who is at least 18 years of age, you can apply to volunteer at PRF. Volunteers need to be proactive and attentive, as well as being passionate about coffee and committed to delivering excellent service.

“We want a wide range of people to apply – not just Colombians,” the PRF team says. “At previous events, we were amazed by how far people travelled to volunteer.

“We have had people from Ecuador, El Salvador, Honduras, Nicaragua, Guatemala, the US, Qatar, and Costa Rica apply to volunteer at previous events,” the team adds.

What is expected of volunteers?

Successful volunteer applicants will work across various areas of the two-day forum, which include:

• Exhibition area
• Cupping rooms
• Workshop rooms
• VIP Lounge
• Espresso bar
• Brew bar
• Registration stations
• Competitions – including the Toddy Cold Brew Championship and the Global Roasting Contest
• The second iteration of the Global Coffee Awards – a new, innovative awards scheme recognising excellence in the global coffee sector

As such, PRF needs volunteers who are comfortable working with a range of coffee equipment – including espresso machines, grinders, and pour over brewers. Volunteers should also have some experience in customer service.

PRF requires volunteers to commit to two four-hour shifts (one each day) and applicants should arrive at least 30 minutes before their shift is due to start.

In exchange for their time and hard work, each volunteer will receive a free ticket to the two-day forum, which includes full access to all events across both days. Volunteers will also receive:

• An official PRF Volunteer Participation Certificate
• An official PRF Colombia t-shirt
• Snacks and water

It’s also important that prospective volunteers keep a few things in mind before applying:

• International volunteers are responsible for all of their own flight and accommodation arrangements at all times
• Volunteers are not able to participate in any competitions or activities that could clash with their shifts

How do I apply?

If you’re interested in being a volunteer at PRF Colombia, please apply by 31 July 2023. The event will take place on 14 and 15 September 2023, and volunteers will be approved long before then.

To apply, please fill out the volunteer application form in English here and in Spanish here.

If your application is successful, you’ll hear from the PRF team within a week of receiving your submission.

PRF is returning to Colombia in September, and the 2023 edition of the event is set to be the biggest one so far. The two-day forum will take place on 14 & 15 September 2023 at the Plaza Mayor venue in Medellín, Colombia.

To find out more about tickets for the Sourcing Trip Experience, a separate package which also includes access to the two-day PRF event, you can find more information here.

You can also take a look at lectures and panels from PRF El Salvador and last year’s PRF Colombia, learn more about PRF, and sign up to receive the newsletter.

Apply to be a PRF Colombia volunteer by filling out this form in English or this form in Spanish.

Photo credits: Producer & Roaster Forum

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In recent years, as well as more public figures launching their own coffee brands, we’ve also seen more and more celebrities partner with specialty coffee companies.

Last week, as part of a collaboration with musician The Weeknd, Blue Bottle Coffee announced its new Samra Origins range. In a press release, the company said Samra Origins is “a brand and product line celebrating Ethiopian culture and excellence in coffee”.

Considering Blue Bottle’s reputation as a pioneer in the industry, there’s no doubting the quality of the product. However, at the same time, we do need to ask: do partnerships like this add any value to specialty coffee? Read on to find out more.

You may also like our article on why YouTube coffee brands are becoming more popular.

How exclusive are these coffees?

On 9 May 2023, Blue Bottle launched the first coffee in the Samra Origins range – an Exceedingly Rare Ethiopia Wolde Faye Koricha COE #7. Prior to its release, those interested in trying the coffee had to join a waiting list.

The natural processed, light roast micro lot coffee is available to buy for US $65 per 100g tin. For this price, the coffee also comes with a collectible booklet featuring original Samra Origins artwork. 

Grown by Ethiopian producer Wolde Faye Koricha in the Oromia region, the 74110 variety ranked seventh at the 2022 Cup of Excellence Ethiopia competition. Blue Bottle identifies flavour notes of rose, tangerine, and strawberry in the coffee, which received 89.78 points at last year’s CoE Ethiopia.

“Ethiopian coffee is truly in a class of its own and the country holds a special place within our Blue Bottle community,” said Karl Strovink, CEO of Blue Bottle Coffee, in a press release. “I’m excited that we’re extending our commitment there with Samra Origins so we can continue to share the best of Ethiopian coffee and support our network of producers in the country.”

To answer the question, the Exceedingly Rare Ethiopia Wolde Faye Koricha COE #7 coffee is certainly exclusive. Blue Bottle describes the first Samra Origins launch as “our most premium coffee offering: a Cup of Excellence microlot with only 1,700 orders available”. 

In summer 2023, however, Blue Bottle will launch a Samra Origins blend. The company says the blend was developed during cupping sessions with Benjamin Brewer, Head of Innovation & Quality, as well as The Weeknd and his mother – who is Ethiopian. 

With a blend also available in the range, this certainly broadens the scope of consumers interested in these coffees – as well as having a range of price points.

Do celebrity partnerships add value to specialty coffee?

Since famous US baseball player Joe DiMaggio appeared in a TV commercial for the Mr. Coffee brewer in 1983, celebrity endorsements have been prominent in the coffee industry.

Without a doubt, one of the most famous brand partnerships is US actor George Clooney and Nespresso. The Swiss coffee capsule manufacturer hired Clooney to be the face of the brand in the mid-2000s, and the actor starred in his first Nespresso TV advertisement in 2006.

The campaign was an undeniable success. While Clooney has reportedly earned US $40 million from his brand ambassador role, Nespresso sales catapulted in the years since – with an estimated 14 billion capsules produced annually.

Other notable celebrity partnerships in coffee include:

• La Colombe and Leonardo DiCaprio launching LYON coffee to support the actor’s humanitarian and environmental protection foundation
• Coffee machine manufacturer De’Longhi hiring US actor Brad Pitt as a brand ambassador for the Perfetto advertising campaign
• US rap artist Snoop Dogg and Indonesian coffee entrepreneur Michael Riady launching coffee brand INDOxyz
• US National Basketball Association player Jimmy Butler launching his BIGFACE coffee brand – which purchased more than 1,000lbs of the highest-scoring coffees at the 2021 CoE El Salvador auction

The list certainly goes on – including celebrities and brands such as Iggy Pop and Stumptown Coffee Roasters, Taylor Swift and Starbucks, and Hugh Jackman’s Laughing Man Coffee brand.

Helpful or harmful?

Beyond generating value for coffee brands (and the celebrities in question), whether these endorsements are beneficial to the coffee industry or not is a matter of opinion.

On one hand, celebrity endorsements can help more people become interested in specialty coffee – ultimately supporting the industry. Moreover, partnering with coffee brands can help celebrities raise awareness of certain issues and causes that are important to them.

Meanwhile, on the other hand, there’s an argument that these endorsements commercialise specialty coffee – making it lose its “edge” and authenticity. Specialty coffee prides itself on quality, sustainability, transparency, and traceability, but do these partnerships support the same values? It’s a difficult question to answer, and everyone has their own perspective.

A focus on Ethiopia

Going back to Blue Bottle’s Samra Origins range, these coffees are exclusively sourced from Ethiopia. The reason why is down to The Weeknd’s (or Abel Tesfaye) cultural heritage and identity.

“Ethiopian culture is an important part of my identity and I’m proud to work alongside the Blue Bottle Coffee team to shine a light on Ethiopian traditions, values, and of course, coffee,” The Weeknd said in a press release. “Growing up, I watched my mother perform Buna Tetu, a traditional Ethiopian coffee ceremony. This sensory experience helped shape my understanding of community and taught me to always honour my roots. 

“Samra Origins is a true passion project that I hope will inspire curiosity and encourage support for Ethiopia’s people, while also spreading the warmth and friendship so ingrained in Ethiopian culture,” he said.

Because of The Weeknd’s roots in Ethiopia, the Samra Origins range already feels authentic and genuine. It’s up for debate how much involvement the musician had in sourcing and cupping the coffees, but it’s clear that he is invested in supporting Ethiopia and its coffee sector.

Coffee for a cause

Blue Bottle will donate to The Weeknd’s XO Humanitarian Fund, which supports the United Nations World Food Programme. The fund specifically focuses on Ethiopia, where more than 20 million people currently require urgent humanitarian food assistance.

Bringing attention to this cause is undeniably important. And considering that coffee accounts for over 30% of Ethiopia’s exports, promoting the high quality of the country’s coffee can help to support its producers.

Moreover, given that The Weeknd is currently the most listened to artist on Spotify with over 108 million monthly listeners, his capacity to raise awareness and drive specialty coffee consumption is huge.

Coffee-celebrity partnerships aren’t going away anytime soon. For both specialty coffee brands and celebrities, collaborations and endorsements are useful ways to generate revenue and increase consumer interest.

And whether you like them or not, there’s value in these partnerships. Specialty coffee just needs to make sure it retains its integrity – which is sometimes easier said than done.

Editor’s note: This article was edited on 16 May 2023 to clarify that Blue Bottle will release one Samra Origins blend in summer 2023.

Enjoyed this? Then read our article on whether coffee & sports partnerships are becoming more popular.

Photo credits: Blue Bottle Coffee

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Along with the flagship European event in June 2024 and the third edition of the Dubai trade show in January 2024, WoC Busan is sure to attract thousands of international coffee professionals.

However, it’s important to look into why the SCA is hosting the event in this city. And what it could mean for the future of the trade show? Read on to find out more.

You may also like our article on whether the new SCA cupping form & protocol will add more value for specialty coffee.

A growing number of World of Coffee events

Every year, the SCA holds a World of Coffee event in a different European country. This year’s World of Coffee trade show will take place in Athens, Greece from 22 to 24 June.

As well as an extensive trade show, the event features a range of key activities, such as:

• Roasters Village
• Best New Product and Coffee Design Awards
• Green coffee buyers and sellers programme
• Lectures, cuppings, and workshops

Moreover, each WoC event also hosts a number of World Coffee Championships, including:

• World Barista Championship
• World Brewers Cup
• World Coffee in Good Spirits Championship
• World Roasting Championship
• World Cup Tasters Championship
• World Cezve/Ibrik Championship

On top of the European event, the SCA also hosts WoC Dubai – “the premier coffee trade show for exhibitors and visitors from the Middle East and beyond”. The first edition was launched in 2022, with another event held in January earlier this year.

It’s certainly clear why the SCA decided to launch an event catered to the Middle Eastern specialty coffee market. Thanks to its rapid economic growth, Dubai is one of the most well-developed specialty coffee markets in the region. 

The city plays a key role in driving the Middle East’s specialty coffee market forward and is becoming increasingly accessible for overseas coffee business.

Announcing the first-ever World of Coffee Asia event

Following the launch of the Dubai event, the inaugural WoC Asia trade show will take place in Busan, South Korea.

Speaking at the Specialty Coffee Expo last month, SCA CEO Yannis Apostolopoulos said: “We are delighted to bring World of Coffee, our leading coffee trade show, to Asia for the very first time. 

“We are proud to be working with our long-time partners at Exporum on this project, who as our official licensed partner, will produce and deliver a World of Coffee that is tailored to the unique coffee culture in the region,” he said.

The event will be held at the Busan Exhibition & Convention Centre (BEXCO) in May 2024 and is set to host the World Barista Championship – one of the most esteemed and highly regarded competitions in specialty coffee. 

WoC Busan will run in addition to WoC Dubai, scheduled for 21 to 23 January 2024, and the flagship event in Europe to be held in June 2024.

Entering new markets

Much as it was with Dubai, it’s obvious why the SCA has decided to host a WoC event in Asia. In recent years, the continent’s coffee market has been growing exponentially. According to Research and Markets, by 2030, the specialty coffee market in the Asia-Pacific region will grow by 15.3%.

“The coffee market in Asia has been booming for many years, and World of Coffee in Busan will be the platform at which coffee companies across Asia and around the world will be able to connect, network, and drive innovation in the specialty coffee space,” Yannis said at this year’s Specialty Coffee Expo.

It’s also important to note that the SCA will host the 2023 World Latte Art, World Coffee In Good Spirits, and World Coffee Roasting Championships in Taipei City, Taiwan in November later this year. Naturally, this is a clear indication that the SCA is interested in hosting more events in the region.

In recent years, more and more auction records are being broken by buyers from East Asian countries. Green coffee buyers in markets like China, Japan, Taiwan, and South Korea will often pay record breaking prices for more exclusive coffees, notably Gesha and other rare coffee varieties. Ultimately, this is only helping to increase the popularity of high-end specialty coffees in these markets.

In line with this, the premiumisation of coffee has become increasingly common in certain East Asian countries. This is the process of using exclusivity, rarity, and superior quality to drive up brand appeal and prices for products which would otherwise be cheaper. In turn, this adds a greater sense of value for the buyer, and means they are more willing to pay higher prices for coffee.

Why South Korea?

South Korea is a booming specialty coffee market. Between 2007 and 2013, the country’s coffee industry grew by 300%. Today, South Korea is the eighth-largest coffee-consuming market in the world.

Furthermore, a growing number of South Korean coffee professionals have competed at the World Coffee Championships in recent years. Most notably, Jooyeon Jeon placed first at the 2019 World Barista Championship, as well as Kyoungha “Charlie” Chu and Heongwan Moon who won the 2021 and 2022 World Cup Tasters Championships, respectively.

But why Busan specifically? Well, the city is the second-largest in South Korea, and while the country’s capital Seoul has more specialty coffee shops, Busan is picking up speed at a striking pace. Prominent roasters and cafés include Momos Coffee, BlackUp Coffee, Waveon Coffee, and Mavis Coffee, to name a few.

With over 11,000 people attending WoC events every year, and considering the huge demand for specialty coffee in the region, WoC Asia is sure to attract a significant number of visitors in 2024 and beyond.

Moreover, the significance of this event taking place in such an innovative specialty coffee market like South Korea is likely to shape the future of World of Coffee in the long term.

Enjoyed this? Then read our article on why East Asian buyers often pay record-breaking prices for auction winning coffee lots.

Photo credits: Specialty Coffee Association

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The SCA says this new cupping form and protocol will allow industry professionals to have a more “complete and high-resolution picture of a specific coffee”. Moreover, these new tools should mitigate any potential bias during assessment.

Since its implementation in 2004, the SCA cupping system has largely remained the same. Considering this, these new changes are sure to have massive implications on how industry professionals assess coffee quality.

Read on to learn more about the Coffee Value Assessment, as well as its potential future impact on the specialty coffee sector.

You may also like our article on what cupping can tell producers about their coffee.

What is the new Coffee Value Assessment?

The Coffee Value Assessment is a result of a three-year project conducted by the SCA to develop its cupping and grading protocol. This is one of the most important tools and resources used by specialty coffee professionals all over the world. Cuppers and green coffee buyers use it to score coffee on the 100-point SCA scale – the industry standard for quality.

However, despite its prominence in the sector, the SCA cupping form and protocol have largely been left untouched since the early 2000s. 

Moreover, these protocols have faced some criticism in recent years. One of the most notable is that they place too much emphasis on grading and scoring green coffee. In turn, this means coffee professionals can unintentionally ignore some of the more holistic aspects of coffee quality. Opinions also remain divided as to whether the cupping forms are either too subjective or too objective.

There have also been similar criticisms of the SCA Coffee Taster’s Flavor Wheel. Some people claim the flavours listed are too geared towards Western palates. In turn, this means they aren’t inclusive enough of other cultures and cuisines.

How will the new protocols work?

As part of a wider effort to improve equity for all stakeholders in the supply chain, the organisation has developed the new Coffee Value Assessment protocol and guidelines.

In October 2022, the SCA shared the results of a survey which included some 1,600 cupping professionals in Latin America, the UK, and the US. Essentially, the survey looked into the “intersubjectivity” of cupping. This is the idea that the results don’t accurately reflect both a cupping professional’s expert opinion nor their personal preferences.

A month later, the SCA launched a pilot project to resolve these issues, and also proposed the need for an evolved cupping form. The result: the Coffee Value Assessment protocol.

Essentially, the new protocol and guidelines are split into four separate assessment stages. Coffee professionals can either use these separate to one another or collectively:

• Physical – an evaluation of green coffee which assesses moisture content, physical appearance, and any visual damage to the beans. You can apply the results to a number of grading systems.
• Extrinsic – an evaluation of factors such as “identity”, certification, and origin.
• Affective – an evaluation of the cupper’s personal opinion on coffee quality based on the 100-point scale.
• Descriptive – an evaluation of a coffee’s flavour and aroma attributes, with no positive or negative implications.

Capturing more valuable data

Current SCA cupping form and guidelines only rely on affective and descriptive assessment stages. In theory, this means the Coffee Value Assessment should allow industry professionals to gather a much wider range of information about coffee.

Yannis Apostolopoulos is the CEO at SCA. He explains the overall purpose of the Coffee Value Assessment.

“The CVA protocol achieves what most of us in specialty coffee already know to be true – that there is no single marker of what makes a specialty coffee ‘specialty’,” he says. “And also that tastes and preferences differ in regions around the world.

“This new way of assessing the value of coffee respects and celebrates the diversity of taste preferences of customers in different regions and markets,” he adds.

How could coffee producers benefit?

It’s important to note the Coffee Value Assessment is still in its beta stage. However, there is already considerable discussion about how the new protocol will impact coffee professionals – especially producers.

“The most exciting part for us is the paradigm shift this programme represents for our industry, as it relates to the power dynamic between coffee producers and coffee buyers,” Yannis says. “Over time, this new way to assess the value of coffee will create a publicly accessible database of cupping data from around the world, giving coffee producers unprecedented access to invaluable data on consumer preferences by country or region.

“This will allow producers to bring their coffees more effectively to markets that are willing to pay a premium for them,” he adds. “There has never been such an ambitious project at this scale, and we’re looking forward to continuing to evolve it with the support of the global coffee community.”

Based on survey responses, the SCA concluded that current cupping protocol and guidance essentially reduces a coffee’s quality to a single score on the 100-point scale. This criticism has also been prevalent in the wider specialty coffee sector.

Effectively, this means that some producers can miss out on adding value to their coffee. Let’s say for example that a cupping professional scores a producer’s coffee 81 points based on their experience level. However, another cupper with more experience may score the same coffee 83 points. 

Ultimately, this has a significant impact on the price that the farmer receives. And considering that many smallholder farmers live below the poverty line, ensuring producers receive a fair price for their coffee is absolutely essential to the future of the industry.

Accounting for certification & origin

With the new Coffee Value Assessment, industry professionals will theoretically be able to take both a coffee’s physical and extrinsic attributes into account when determining overall quality. Furthermore, they will also be able to assess affective and descriptive characteristics, too.

Looking at extrinsic factors specifically, this new assessment category could have a major impact on how we perceive coffee quality. For instance, we may start to see certain producing countries – or even regions within these countries – emerge as more “boutique” origins with higher scores based on the Coffee Value Assessment.

Likewise, coffees with a number of certifications – including organic or even carbon neutral – could also receive higher overall scores, and further shape our perception of coffee quality.

With the SCA’s Coffee Value Assessment yet to be formally implemented, we’re yet to see exactly what the consequences will be. But there’s no doubt it will be a significant change to how we grade and assess coffee.

In theory, the new system will allow for more transparency about coffee quality and prices. Ideally, this will help producers to add more value to their coffee and access new markets.

Whether this works or not, a more open discussion about coffee quality, the language we use, and how we score it can certainly serve to push specialty coffee further in the right direction.

Enjoyed this? Then read our article on whether events can show small producers the value of specialty coffee.

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