Yama Kim of Kingswood Coffee in Sydney has won the 2018 World Cup Tasters Championship at the World Coffee Championships, held in Brazil from 7 to 9 November.
In the final round of the competition, Yama correctly identified seven out of eight different coffees in four minutes and 38 seconds.
Yama set the standard in the quarter final round, scoring eight out of eight cups in six minutes and six seconds. He maintained his top ranking in the semi-final, scoring seven in five minutes and 15 seconds.
This is Yama’s second consecutive attempt at the title. Last year, he placed sixth in the competition.
Niels te Vaanhold of the Netherlands placed second, scoring six cups in four minutes and 33 seconds, and Walter Acevedo of Colombia placed third, scoring five cups in four minutes and 33 seconds.
The World Coffee Championships also included the World Coffee in Good Spirits, Latte Art, and Brewers Cup Championships.
Dan Fellows of Origin Coffee in the United Kingdom won the World Coffee in Good Spirits Championship. Manos Mamakis of The Underdog Roasters in Greece placed second and Danny Wilson of Ona Coffee in Canberra, Australia placed third.
Danny’s preliminary round routine focused on the theme of breakfast. His cocktails used a Natural processed coffee from the Guji region of Ethiopia because of its sugary body, sweetness, juicy acidity and fruit flavours.
For his final round, Danny explored the theme of spring, celebrating new beginnings, new aromas, and new ideas. His drinks highlighted the flavour profile of the CM Selections Ethiopian Jasper.
In the World Brewers Cup, Emi Fukahori of Mame in Switzerland was crowned the 2018 champion, using a semi-carbonic macerated Lorena variety, a variation of Bourbon coffee.
Emi says the Laurina contains 50 per cent less caffeine than most Arabic varieties, resulting in a less bitter flavour.
Regine Wai Yee Beng of Page 2 Café in Malaysia placed second and Stathis Koremtas of Taf in Greece placed third.
Heath Dalziel of Third Time Lucky in Adelaide represented Australia in the World Brewers Cup and placed tenth.
Heath’s performance focused on colour and how it helps communicate flavours to his customers. He used a Geisha from Finca Deborah farm in Panama.
This was Heath’s first time competing at a world championship, following wins at his first regional and national competitions in the same year.
Irvine Quek Siew Lhek of 103 Coffee Workshop in Malaysia won the Latte Art Championship, the first Malaysian barista to win the title.
Irvine’s designs followed an island animal theme. His free pours included a hornbill and a monkey hanging from a branch. Irvine’s designer latte art featured a dolphin jumping out of the see with a palm tree in the background.
Michalis Karagiannis of Manor House in Greece placed second and Liang Fan of Fan Coffee Lab in China placed third.
Australian representative Shinsaku “Shin” Fukayama of St Ali in Melbourne placed fourth in the competition.
Shin’s routine concept focused on happiness and the importance of customer service.
His designs included a queen bee and a baby elephant picking a banana for his free pours, and a koala for his designer latte art.
Shin says of all his designs, the elephant pattern is the most challenging because of the level of detail.
“Many people create animal designs, but the difference in creating an amazing animal pattern is the level of detail, complexity and creativity, and being able to do it under pressure,” Shin says.
Shin says last year’s World Latte Art Champion Arnon Thitiprasert inspired his designs and smiling face technique which he featured in each of his animal patterns.
Shin has trained intensely for the five years. He will now reward himself with a visit to Hawaii for his best friend’s wedding and some surfing before he unveils exiting plans in 2019.
“I’m excited for what’s to come,” he says.
The final world championship of World Coffee Events’ 2018 competition season, the World Coffee Roasting Championship, will take place in Rimini, Italy from 19 to 23 January, 2019.
