Im Rahmen unseren letzten Beitrags haben wir bereits erwähnt, dass der Baristameister aus Taiwan, Berg Wu die 17. Barista Weltmeisterschaft gewonnen hat.
Mathieu Theis, unserer Schweizermeister gab mir einen Einblick in seine Erlebnisse an der Weltmeisterschaft und erläuterte mir, weshalb es seinerseits nicht mit der Halbfinale-Teilnahme geklappt hat. Der selbständige Barista Mathieu überzeugt mir mit seiner Passion und harter Arbeit und zeigt, dass mit grossem Einsatz alles möglich ist. Ich habe kurz mit dem amtierenden Schweizer Meister und dem Drittplatzierten der letztjährigen Latte Art Meistermeisterschaft gesprochen. Im Gespräch sprachen wir über seine Kaffeevision und er teilte sein Rezept der Weltmeisterschaft mit mir.
Mathieu, The World Barista Championship (WBC) 2016 just ended, except that you feel pretty that there are no more training, could you tell us how you feel and what you have learnt from this great experience being on the stage of the WBC’16 in Dublin?
I feel very relax, I can enjoy coffee now! Making mistake is part of the game and I learn a lot from it. On a broader scale, being with all these champions back stage, I learn a lot how they prepare, their methodology and some of their secret. It’s a great experience.
You helped Emi last year for WBC’15 in Seattle, how is this helping you for the preparation for the WBC’16 in Dublin?
It is very helpful because you know the steps in advance so the discovery part of the competition is easier. But still there are some discoveries, for example, the 90 min practice on Monday gave very different results in term of coffee taste than the 60 min preparation backstage on Wednesday. Although the 2 places are 5 min away from each other, the water was so different that the taste of the coffee was very different. These kind of last minute change were obviously a surprise!
How did you come up with your architect idea? what connects this idea with your coffee?
I have to be honest and give the paternity of the idea to Emi. We were struggling to find a good idea to connect both coffees because they are so different. We thought first about the idea of genetic diversity because Don Mayo is very diverse genetically and Don Pepe is pure genetically but the presentation did not really work and one day Emi woke up and told me :”what about architect?” The idea is brilliant because today barista can really design their drink. We can choose any coffee, we can ask any roast profile, we can choose the grinder and we can choose the extraction. So in a way like an architect, each barista designs his own drink. My goal was to focus the presentation on the role of a Barista and the choice he makes to design delicious drinks.
Could you tell us exactly what happened on the stage?
During the extraction of my last drink, I stopped the extraction after 22 sec but I thought I didn’t stop it. So I pushed the button again and start preparing the ingredients of the signature drink. When I came back to the machine the cup was full of coffee! Obviously I got very low points for the signature drink and the technical.
This incident cost you the semi final, after the de-briefing you told us that the judges think your coffee fill in the check boxes, tell us a bit more about your coffee and why do you choose this one, and how was it to work with this roaster from abroad, Måns Akne Andersson?
I choose 2 coffees from Costa Rica. One for the espresso is coming from the farm Don Mayo. It’s a hybrid of 4 varieties! Geisha, Villa Sarchis, Bourbon and Red Catuai. Each of these varieties brings complexicity to the cup. My last shot I had Pineapple, Dried Plu and Almond.
For the cappuccino, I choose another coffee coming from the farm Don Pepe. It’s a pure Geisha Natural with a strong aroma of berries and rose. With the milk, it gives macadamia notes, caramel and strawberries.
Working with a roaster abroad is not easy because you can’t have face to face meeting but I’m very happy with the result. I didn’t have to worry at all about the roast; I knew I could trust him to deliver an excellent profile for each coffee.
I personally love your sexy workflow on that stage, could you tell us why are you choosing these Equipment?
Thank you Milo! I use a ring on top of my portafilter to distribute evenly the coffee. It originally comes when I use Mazzer as a grinder to prevent coffee going outside of the portafilter when grinding. I use it now every time I use an Ek43.
I use a leveling tool called OCD to ensure that the leveling in the portafilter is perfect. It avoids channeling and eases the tamping.
I use a tamper from Pullman, I found that it helps me to avoid the vaccum effect when you remove the tamper from the portafilter.
Finally I use 3 scales from Acaia to measure every shots, 2 black and 1 special edition white pretty sexy.
Do you mind telling us your recipe (Espresso, Milk beverage, Signature drink)?
Espresso is from Don Mayo: 19gr in, 36gr out in 25 seconds.
Milk Beverage is from Don Pepe: 20gr in, 40gr out in 30 seconds. 100ml of milk for each cup.
Signature drink: 4 espresso shots from Don Mayo, 25gr of Don Mayo extracted though Nespresso machine, 2.5gr of butter, 5gr of white sugar and 1gr of honey.
Using Nespresso machine and make a capsule in front of the judge was quite fun!
Who inspire you the most on your Barista career?
It’s a difficult question because so many Barista inspired me and continue to do it. But if I have to choose one it would be Tim Wendelboe. He is an inspiration for the way he handles his career. Successful barista, successful roaster, successful café owner and now developing into farming! Such a dedication to improve each step of the coffee chain is remarkable.
What can we expect from you now? How’s the future going to look like for you?
As you know, I’m working for an engineering company at the moment. My goal is to transition to coffee towards the end of the year. With Emi, we are to set up our company in coffee mainly for trainings
We are now looking for places, not easy in Zurich! The idea is to have fun during these trainings, a lot of experiment, little theory and a lot of practice.