German Latte Art Champion Daniel Gerlach on the trends and challenges within the international barista scene, and his new appointment as a Brand Ambassador for WMF Professional Coffee Machines.
Daniel Gerlach knows a thing or two about competing on the international stage. The Owner of Seven Hills Coffee Roasters in Bamberg has won the German Latte Art Championship not once but three times, going on to compete for the world title on each occasion.
These experiences have firmly rooted the master latte artist in the international barista scene, and his multiple roles within the industry as a competitor, business owner, and, most recently, brand ambassador have equipped him with a unique perspective on the community’s opportunities and challenges.
“I look at the barista scene from three different perspectives, and what I see everywhere is a renewed emphasis on craftsmanship,” says Daniel.
“At the same time, coffee machines are changing. There is a certain hybridisation going on: portafilters are getting more automatic functions, while fully automatic machines are being equipped with manual controls. Coffee preparation is becoming both more manual and more automated at the same time.”
While some might view automation as a threat to traditional barista culture, Daniel sees the evolution of technology as a positive development for the industry that gives baristas more time to focus on the coffee and customer service.
“I think the modern barista world is moving towards the human factor, which is also the most unstable factor, but is being supported by automation,” he says.
“For example, if I’m not 100 per cent focused on the machine and can only give 80 per cent, perhaps due to stress, I notice this immediately in the end product in the cup. If the machine supports me in this, the product will be much better.”
Daniel draws comparison to the restaurant sector, in which assistive automation has long been commonplace, even in the upper echelons of the industry such as Michelin-starred establishments.
“Of course, there is a certain community that won’t use any auxiliary products, but that’s not the reality of the world market nor the day-to-day running of a coffee shop,” he says.
Automation is often thought of as one of the solutions to the staff turnover challenge affecting hospitality business owners in Australia and around the world. Daniel believes this issue is increasing the gap between the high and low ends of the café market and is something operators need to address.
“I think we as baristas need to be more open to new technologies,” he says.
“At World of Coffee in Copenhagen in June, we used a fully automatic machine for the first time [in the SCA World Latte Art Championship]. It’s dividing the scene, but I’m also seeing a change in attitude. Many colleagues are realising the products that come out of it can be good.”
Another challenge Daniel highlights is the growing number of home baristas, many whom he says are “bigger nerds than us professionals”. He thinks the trend towards customers crafting coffee at home should be an incentive for professional baristas to keep up to date with innovation and help shape the future café scene.
“Machines and technology are becoming more important, but I think we can love the craftsmanship, the recipes, and the sensory aspects, and still use a certain amount of support to make our lives easier. It’s a bit like changing gears in a car: I love driving manually, but the further the journey, the more grateful I am for the support of an automatic gearbox,” he says.
As a Brand Ambassador for WMF Professional Coffee Machines, Daniel sees his new role as an opportunity to build a bridge between the barista world and fully and semi automatic coffee machines.
“As part of the role, I’m involved in the technical side and do a lot of quality management. I test and present the machines, and regularly exchange ideas with WMF about advantages and disadvantages in the market, target groups, and areas of responsibility,” he says.
The WMF espresso NEXT is the European machine manufacturer’s semi-automatic portafilter machine, which promises to reduce manual coffee preparation by up to 40 per cent and free up the barista’s time to focus on customer service. Daniel thinks it’s a great solution for venues with high staff turnover.
“The WMF espresso NEXT is ideal for all situations in which high-quality coffee is important, but where it’s not possible or feasible to employ a trained barista. The main target group here is classic system catering with many locations and frequently changing staff, such as the hotel industry and larger coffee chains. However, the delicatessen sector is also a potential target, whether it’s a chocolatier looking to expand its range, a fine patisserie, or a Michelin-starred kitchen,” he says.
One of the main advantages of the machine, according to Daniel, is its ease of use.
“When I demonstrate the WMF espresso NEXT, I never have to explain much to people – that would be completely different with a classic portafilter,” he explains.
The ability to operate the machine as a classic portafilter machine, or integrate the automated processes, enables new staff members with little experience to start using the WMF espresso NEXT without the need for extensive training. However, Daniel stresses that the automated features also benefit experienced baristas.
“Nobody, including me, is immune to day-to-day form. This automatic support is particularly noticeable during big events [such as coffee expos] when we are confronted with very different circumstances. In the morning, for example, the exhibition halls are cold, then when the visitors arrive the temperature rises. Despite this, the machine still works consistently throughout the day, so I don’t have to keep checking – that’s a big advantage,” he says.
“I also have fewer work steps. This is particularly noticeable in the speed with which the individual coffee drinks can be prepared. There are many little things that make the WMF espresso NEXT a real all-rounder for me.”
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This article appears in the August/September 2024 edition of BeanScene. Subscribe HERE.