With the cover of newly crowned 2022 World Barista Champion Anthony Douglas from Australia The current question features pieces on chocolates of specialty and the barista industry in India batch brewing, and more!
By KENNETH R. OLSON
As one year comes to a close, and another is on the horizon We’d like to welcome you to the bridge question of Barista Magazine, December 2022 and January 2023. The Barista Magazine team has been working hard to once again bring together the type of collection of stories photographs, stories, and stories from around the world of specialty coffee that our readers have come to expect.
The first time in over two years in more than two years, the Melbourne International Coffee Expo returned in September. It likewise served as the venue for the 2022 World Barista Championship as in addition to the World Brewers Cup. The city of coffee was ablaze with joy as among its own residents, Anthony Douglas, was presented with the first-place trophy. We’re thrilled to feature Anthony on our cover and believe his story of determination and victory is one you’ll love reading. There’s more to be found inside the December 2022 & Jan 2023 matter. we encourage you to take a look at some not all! in this issue below.
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Cover Feature: Anthony Douglas
Australia is renowned for its specialty coffee scene, and two of the country’s champions have won the World Barista Championship (WBC) in the past. But, neither came from what is considered to be the nation’s the majority of renowned coffee city: Melbourne. But, in 2022, that changed after years of trying to be the winner of the national championship Melbourne’s Anthony Douglas not only took the top spot in his nation’s competition, however also went to claim the World Barista Champion title for himself, and his city.
Coffee and chocolate have always been linked, not only because they taste delicious together, but because of similarities that go deeper. They have travelled the same paths from colonial trade and spread across the globe, nevertheless, they both originated on different areas of the globe. In “A Specialty Chocolate Primer” the writer Tanya Nanetti takes a look at the growing trend towards special chocolate, which brings together the two products such as chocolate and coffee being able to connect as producers and consumers seek greater transparency and higher quality. In this report, we talk with chocolate companies that specialize in specialty chocolates such as Mork Chocolate in Australia and Puchero in Spain as well as some of the world’s the majority of renowned specialty coffee makers, such as Ghirardelli, Hollander, and a lot of more.
Barista Culture in India
India has an extensive and rich background as a tea-producing consumption country however, it also produces ideal coffees and has an expanding cafe culture. People from all over India are discovering new opportunities in their careers due to their passion for coffee. Writer Reshil Charles speaks to baristas from across the country about their work, their community and the reasons they love coffee in “The Evolving Culture of Baristas in India.”
In the December 2022 – Jan 2023 question Melind John of Josuma Coffee writes about the most renowned coffee from India, “Monsoon” coffee. This unique technique of processing coffee creates a distinctive flavor profile that dates back to the really beginning of international commerce in coffee.
Making a custom-made pourover for one person at a time is a popular service offered by a specialty cafe nevertheless it’s not the a lot of efficient way to serve a variety of customers in a short time. Batch brewers were designed to do just that, and they’re better at making high-quality brews than they ever have before. In this article “Believe in Batch Brew,” writer Josh Rank looks at the modern batch brewers available by BUNN and Fetco and discovers that their abilities have grown. Nowadays providing batch brews is a way to increase production and help keep lines flowing than the past.
One on One: Gary Horne
Gary Horne has spent decades working in specialty coffee on the device side of the business, grinders to be exact. In his position he has witnessed technological advancements as well as modern advancements, and some reintroductions to older equipment. He’s always enjoyed taking apart machinery and tinkering around with it before reassembling it in a better way, and it’s not surprising that he has a natural attraction for the curiosity of the barista industry. Gary discusses his professional experience that has included being a part of the team that includes United States Barista Champions Lem Butler and Kyle Ramage, and how he has observed the specialty-coffee community grow through “One on One” in the December 2022 and the January 2023 question.
The entire collection of articles as well as field reports from Paris, France, and the Canary Islands, and much more are featured in the latest matter of Barista Magazine!
Thank you to all our readers advertisers, as well as everyone else who have worked so hard to create an additional issue of our magazine! It would be impossible without you and I am thankful to each one of you. The staff at Barista Magazine wish you a joyous end to 2022 and look forward to an improved, more peaceful world in 2023.
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This post was first published at Barista Magazine, an online magazine dedicated to baristas and coffee professionals.