2016 Competitors

ChinaCHINA
Wei Feng (Crazy Veiser)
Veiser Coffee

I’m a lucky roaster from Wuhan city . I took the first place of 2016 China Roasting Coffee Championship. It is amazing to get that gift!
I am so pride to be a roaster in my city. There is so many young roasters and young barista in our city, they are full of passion and the eager desire to know about Roasting coffee. It’s my fortune to sharing the experience of Roasting Coffee to those youngmen! I will enjoy this championship.

Germany - Alexander PfuhlGERMANY
Alec Pfuhl
Rehm & Co

A short CV:
I am in coffee business for 11 years right now. I started at a specialty roaster as Barista and soon became a roaster as well, so I am roasting for about 10 years right now. Since 2013 I am working for Rehm &Co a specialty green coffee trader in Hamburg at the quality department. I am a Q Arabica Grader and I also reach my 100 Points for my SCAE CD last year and waiting for the answer to my inquiry.

Some personal thoughts:
I was lucky to get into the coffee business with some coincidences and at a certain point I realized I will never do anything else in my life. It is such a big and fascinating topic, that no matter how long I will work on it, I will never be able to understand coffee at whole thing. But at least trying it is what forces me deeper and deeper into it … 😀

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ITALY Rubens GardelliITALY
Rubens Gardelli
GARDELLI SPECIALTY COFFEES

Italy Coffee Roasting Champion 2014, 2015 and 2016
Italy Brewers Cup Champion 2014 and 2015
World Brewers Cup 2nd place 2014

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JAPAN
Yuya Kawai
The Coffee Matsuya (Golpie Coffee)

Hi, I’m Yuya Kawai, 29 years old from Nagoya Japan. I work for a coffee company which my grandfather started. I’ve been roasting for 5 years. This is my first year to challenge this competition. I am thrilled to be here. I’ll enjoy every moment. I am grateful for my fellow competitors, organizers and people who support me.

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MEXICO-Salvador Benitez Espinosa-WEBMEXICO
Salvador Benitez Espinosa
Cafe Passmar

Yo empecé en el café desde los 10 años, en el año de 1986, gracias a la influencia de mi papá, cuando empezó el Negocio paralelo a su profesión de Ingeniero Químico y en la búsqueda de proveedores, lo acompañaba a un Tostador que recuerdo saborizaban el café con Amaretto y Crema Irlandesa. Ahí es donde le maquilaban el tostado. “Café La Floresta” y recuerdo el lugar por el olor y porque mi papá siempre mencionaba que el dueño había sido medallista olímpico mexicano en México 68, (Joaquín Capilla).

Después mi Papá conoció a Santiago Arredondo quien construía Tostadores y Molinos y le compró uno de 5 kg. de Tambor, que instaló en la azotea de la casa, en Xochimilco. Ahí empezó mi mayor interés, porque mientras realizaba mi tarea recuerdo tenía 11 años, me dejaba tostando el café, y la indicación era, prendes el equipo, abres el paso de gas, prendes el cerillo y con cuidado giras 3 vueltas para el paso de gas y acercas la flama, Recuerda siempre la flama debe ser azul, siempre. ahí empecé a tostar hace 29 años.

Recuerdo un día que mi papá llamó por teléfono a casa a mi mamá diciendo que le urgía entregar pedido a un cliente, antes sólo vendíamos café tostado, la indicación era que por favor me dijera que tostara el café, llegada la noche mi papá llegó y me pidió el café tostado, a lo que respondí, ya lo molí y envasé.

A partir de ahí ya no me soltó, recuerdo acercar mi silla a un lado del tostador y realizar la tarea. Esto fue hasta 1995, después nos mudaríamos a un lugar más grande con un tostador de 70 kg. de tambor.

Con el tiempo se abrió la Primer cafetería en 1998, y es en 2001, que llega a México la Competencia Mexicana de Baristas, donde participé desde la primer competencia, logrando ganar la 5ta. y 6ta. Competencia Mexicana de Baristas, representando a México en Tokio, Japón en 2006, donde recibí el entrenamiento de Klaus Thomsen, gracias a la visión de mi mentor en Baristas el Ing. Arturo Hernández, quién como Director de AMCCE, brinda el apoyo a los Campeones Nacionales y Copenhague, Dinamarca en 2007.

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ROMANIA alex-niculaeROMANIA
Alexandru Niculae
Barista School

It’s an honour to represent Romania for the second time at the world championship. I discovered my passion about coffee 4 years ago, in Miami, Florida, when I visited a speciality coffee roastery. I knew what I have to become. Because I am a barista as well, I am always searching for the best coffees. And the roasting gives me the opportunity to create the most interesting roasting profiles, that accentuate the character of the origin.
I really like that every coffee is so different and it always pushes me to discover new things. And everyday I realise that roasting is so so complex, I can never get bored of it. And the most satisfying thing is when my friend competed at the world championships, with coffee roasted by me, and had amazing results. Can’t wait to see what happens next:)

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WCRC2016-150x150RUSSIAN FEDERATION
Dmitrii Borodai
Double B Coffee&Tea

6 times russian champion(roasting, barista, cuptasting, brewers), mad, nervous, a broad smile

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choseongjun-150x150SOUTH KOREA
Seong Jun
Coffee Graffiti

Hello, I’m Seong Jun Cho, roaster from Coffee Graffiti. I’m the representative of South Korea. Happy to see you roasters from all around the world. Thank you!

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SWEDEN Joana Alm WEBSWEDEN
Joana Alm
Drop Coffee

Third time competitor in the world coffee roasting championship, placing third (Rimini, 2014) and second place (Gothenburg, 2015). Managing director at Drop Coffee in Stockholm, Sweden.

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TAIWAN Stanley Wu webTAIWAN
Stanley Wu
Sweet Cafe

I come from the heaviest competitive coffee roasting country,Taiwan.
It is a great honor to participate in World Coffee Events 2016,the world famous party,and also my pleasure to join the competition with whole world talented roasters!!

TURKEY Ozgun SarisoyTURKEY
Ozgun Sarisoy
Kronotrop

Ex-corporate naval architect who lives in Istanbul.
Rope access technician.
Urban cyclist, caver and DIYer.
Coffee, craft-beer and cat lover.

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UNITED KINGDOM - Matthew Robley-SiemonsmaUNITED KINGDOM
Matthew Robley-Siemonsma
Prufrock Coffee

As the general manager at Prufrock Coffee in London, I’ve been working as part of a wonderful team to develop new innovations for coffee quality with a major focus on customer experience.

After seven years living in the UK, I’m now a naturalised British Citizen. The UK is an amazingly diverse and interesting place to live and it’s great to be so close to other inspiring roasters in Europe.

I’ve been fortunate to take part in London’s growing specialty coffee industry for the last six years, spanning the roles of barista, roaster, green buyer and business manager.

I never want to stop learning and asking questions. For me, coffee roasting is a craft that requires endless investigation and curiosity and that’s what’s so exciting about it; every coffee is different, every roaster is different, every day is different.

I spent the first part of my life in California. I grew up in a small coastal town in the southern part of the state and then later went to art school in the Bay Area. It was in the many wonderful independent cafes in Oakland and San Francisco where I first developed my love for specialty coffee.

I’m interested in progressive approaches to coffee sourcing – greater equity for producers, experimental varieties, new processing methods and coffees produced using research-led growing practices. I believe development in these areas is how the industry can work towards greater sustainability for all of its stakeholders.

Roasting is also a field in which innovation is paramount. Gathering more in-depth data about roast profiles helps us to understand the impact of our practices on cup quality. For me, working with a team of calibrated cup tasters and documenting quality control data creates an effective feedback loop that informs a progressive roasting platform.

I’m so excited and honoured to be representing the UK here in Shanghai. I can’t wait to get started!

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How long have you been roasting coffee?
What roaster do you currently roast on?
What is your coffee bean of choice?
How did you learn to roast coffee? Did you have a teacher or trainer?
What is your roasting mascot?
What are you preferred weather conditions when roasting?
What music do you listen to while roasting?
What is your secret weapon when roasting?
What is your BEST roasting memory?
What is your WORST roasting memory?