Pouring a foam heart into someone’s latte can only get you so
far: A great coffee artist must consider everything from bean type and
proper grind to humidity and atmospheric pressure. And this weekend at
the Oregon Convention Center, this subtle blend of knowledge, speed,
style, and skill will separate champion from dilettante at the
Specialty Coffee Association of America’s 2009 United States Barista
Championship.
Alex Pond of the Fresh Pot has already acquired a taste for barista
fame—he captured the big trophy at the Northwest Regional Barista
Championships in Tacoma this January. The feat earned him a few weeks
off, a bottle of bourbon, and a spot in the US Championships.
“I’m really stoked for it,” the soft-spoken Pond told the
Mercury. Over the past weeks he’s been spending time at the
American Barista and Coffee School in Southeast Portland, developing a
relationship with his espresso.
“I did a lot of tasting with the Carmen Estate, which is the coffee
I’m using,” Pond explains. “I’ve been learning more about it,
researching it, talking to people at Stumptown, and really trying to
find out everything I can.”
This is one of the more important aspects of the barista
competition. Machines and grinders are provided, but baristas must
bring the rest of their materials and ingredients, including beans. In
order to showcase their skills for a panel of judges, they must make
four single espressos, four cappuccinos, and four signature drinks in
15 minutes, all while discussing the finer points of their chosen
coffee.
“You’re explaining about the coffee that’s in the drink and about
the flavors,” says Pond. Baristas need to be able to express the
character of the espresso, including “where the coffee comes from, how
it’s processed, as well as all the things that happened to the coffee
to get the flavors that are found in the finished product.”
Pond’s signature drink is a macchiato compiled from ingredients from
coffee havens of the world: Spanish saffron, Tanzanian salt, Indonesian
chocolate, and homemade caramel.
Building a signature drink quickly in competition can be a
nerve-wracking experience, especially for the over-caffeinated. Pond
recalls his first round in Tacoma: “While making my practice shots, the
espresso tasted so amazing, I ended up drinking them.” He downed around
five shots of espresso before competition.
“Not a good idea,” says Pond. “I wasn’t too nervous going into it,
but when I served my first round of drinks I was shaking far worse than
I’ve ever shook in my life.” Luckily the shaking didn’t affect the end
result: victory.
His Tacoma win has made Pond one of the main targets of the
competition. For his part, Pond is watching out for the LA baristas
from Intelligentsia Coffee, and Great Lakes Regional Champ Scott
Lucey.
Pond remains confident, though, because he’s got good coffee on his
side. “You just have to have a good espresso if you want to win,” he
says. Hopefully his skill, paired with Carmen Estate beans, will
advance Pond, and Portland, to the international stage.
Pond will be at Fresh Pot on N Mississippi this weekend where locals
and visitors can see him on his home turf. The competition at the
Oregon Convention Center is free and open to the public. Go to usbc2009.com for a full schedule.