The pre rounds are just behind us and we have seen some amazing runs. Even more amazing is that we have so many new comers in the finals this year. So who are our finalists? We can read about where they work, what coffee they used and what their signature drink was, but what are their thoughts on coffee and coffee quality in general?
What do they love to drink? Do they brew coffee at home? Where do they still want to go? Read it down below.
works at: Lot61
coffee used: Reko, Yirgacheffe Ethiopia
roasted by: Lot61
signature drink: cream with orange zest and salted chocolate on top
What is the best coffee you had this year?
Hunkute roasted by Small Batch in Melbourne. It is a bit similar to Reko in the sense that it was clear and sweet. It is also from the same region. But this Hunkute had much more depth to it.
Is caffeine caffeine, or do you skip coffee when you know it will probably be bad?
I would skip it. Why order something you are not going to like?
What is the worst coffee you have ever had?
Hahaha, probably a couple of my signature trials.
If you can only choose one variable, whether it be origin, water, fresh grind, roast or something else, which one would you choose?
Do you believe this is the most important variable when brewing coffee?
Origin! If the coffee is not of a high quality there really is nothing you can work with in the end. It all starts there, right?
If people ask you what they should buy for making coffee at home, what advice do you give them?
Aeropress. It's easy and you can change your brewing recipe. Plus, have you ever taken a good look at that packaging? It's glorious. I literally love everything about it.
How do you brew coffee at home?
Aeropress or chemex mostly.
If you walk into a coffee bar that you have not been to before and you want to assess the level of quality, what do you look for?
I look for the attention people give to making your coffee. And the attention they give to you. It's all about creating an experience for your customer.
What would you order?
In the Netherlands? A cappuccino. If you manage to make a cappuccino taste awful that you should really get some more practise. Making a cappuccino taste okay is not too hard to do if you know what you are doing. Again, it is all about the attention giving to the brewing.
What is your favourite brew method?
Chemex. Especially when having friends over. You can really get a very clean coffee in a big amount.
When travelling what do you bring to fill your coffee needs?
I bring an Aeropress. It's compact and made of plastic. I once brewed one on the great barrier reef and ended up making coffee for the entire boat!
Where coffee related to you still want to go to?
Ethiopia, Los Angeles and London. And so many more, but that is my top three at the moment.
So, finally two questions about the DBC 2015 finals. Why do you think you placed? What contributed to your success?
I'm getting a little better at understanding how minor changes can have a huge impact on the flavour of a cup of coffee. And I think that knowledge helps when creating a good routine. I strongly believe in measuring everything. Everything! Last year I began to notice how inconsistent grinders are and what the impact is of 2 grams more in extraction. Measuring everything just gives you more control of what you are doing and how you are manipulating the flavours in the coffee.
What are you looking forward to the most now you placed for the finals?
Hahaha, more sleepless nights.
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Photo by Pim Rinkes
Want to see more photos by Pim? Check the SCAE Nederland Facebook album.
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