I am thrilled to introduce the nunc. system to you—an innovative coffee solution that transcends the conventional boundaries of a mere coffee machine. Developed by the Next Level Coffee Company, nunc. embodies a bean-to-cup approach, offering more than just a brewing device. It is designed to create a holistic coffee experience, from the farm to your cup. nunc. is not just about brewing coffee; it's about revolutionizing the way we perceive and interact with our favorite beverage. By prioritizing the essentials—the coffee itself, its origin, and the community sharing the flavor and passion for coffee—nunc. aims to redefine the coffee experience. In this article, I will delve into how the nunc. system works and what sets it apart from traditional coffee machines. From its user-friendly interface to its focus on quality and community, I'll explore why I'm not just a fan of nunc., but also deeply inspired by the message it conveys. nunc. is not merely opening doors; it's breaking down barriers, making great coffee accessible to everyone. Join me as we discover the magic behind this innovative coffee solution. Photo @nunc. The Design and Build Quality of the nunc. Espresso Machine In 2021, the nunc. made first waves by winning the prestigious IF Design Award. Spearheaded by the renowned German design agency, Phoenix Design, the visual concept of the nunc. reflects a perfect blend of elegance and functionality. Crafted from stainless steel and adorned with minimalistic contours and Art Deco glass elements, the nunc. creates a sense of solidity and modernity, while maintaining a light and classy aesthetic. At first glance, the nunc. impresses with its sleek appearance, but for me it's the attention to detail that truly sets it apart. From magnetic placeholders to the sleek wooden portafilter handles, every aspect of the machine exudes effortless sophistication. Even the 4-liter water tank, though enormous in capacity, seamlessly integrates into the overall design, appearing deceptively small and lightweight—a testament to the concept of understated luxury that permeates every aspect of the machine. The drip tray, often overlooked in other machines, is not merely a functional necessity but an integral part of the design. Spacious and thoughtfully integrated, it adds to the overall aesthetic appeal of the machine. Moreover, the user interface is presented as a large screen on top of the group head with a sense of familiarity as if you would be using a smartphone—a design choice that enhances the intuitiveness of the machine's operation. Overall my first impression of this espresso machine and grinder combination was that it looks a lot like a design object which made me doubt if it actually is functional. But after a closer inspection and evaluating the tank size and the look and feel of the machine in correlation with its functionality I definitely have to admit it is both. Beautiful and functional. Features and Specifications Let's talk about the plain stats this machine has to offer: The nunc. is available in the color matte gray and features a powder-coated stainless steel casing. The dimensions of the machine are 332 x 286 x 315 mm, while the grinder measures 271 x 150 x 405 mm. Both machines require a voltage of 230V, and the nunc. boasts a 4-liter water tank, which, as mentioned earlier, is quite large compared to the average home espresso machine's 2.8-liter tank. Additionally, the nunc. comes equipped with an 18g and a 10g basket, which is standard. However, a standout feature for home use is the 3-hole cool-touch steam wand, designed to prevent burns on hands or forearms. With a warm-up time of just 1 minute, the nunc. is ready for use almost instantly. In comparison, conventional boiler machines typically require 15-25 minutes to heat up. For tech enthusiasts, the nunc. features a 2.5-inch touch display and offers both WiFi and Bluetooth connectivity. When empty, the machine weighs approximately 13.8kg. Turning to the grinder, it boasts a ø60 mm+ flat burr grinder module. It utilizes a single-dosing smart scale system, weighing each shot individually. Even with the hopper attached, the grinder functions as a single-dose grinder, which will be explained further in the section on grinder use. The burr adjustments are infinitely adjustable, and the grinding process begins automatically upon placing the portafilter in the magnetic bracket. Additionally, the grinder automatically connects via Bluetooth to the espresso machine and weighs 6.6kg. How can the machine be instantly hot? nunc. is working with so-called thick film heaters which instantly heat up small amounts of water. This is a new and patented concept, which ensures temperature stability in the shortest amount of time possible. Photo @nunc. Here's how it works You select a coffee from a curated selection, meticulously sourced by barista champions and exclusively roasted for the nunc. machine. The offerings span from classic profiles to unique blends, including some with robusta, and extend to funky and lightly roasted options. Regardless of the choice, all coffees sourced for the nunc. are classified as specialty-grade. nunc. maintains direct communication with the farmers, ensuring complete transparency regarding the origin and quality of the beans. Once you've chosen your beans, they are delivered in recyclable cardboard containers, each equipped with a recyclable chip containing vital information such as roast day and variety and recipe for this coffee. This information is crucial for the next step in the process. After placing the coffee in the hopper, you can easily attach it to the grinder. The hopper mechanism is magnetic, providing a seamless and satisfying experience when inserting the coffee. At the bottom of the hopper, there is a chute securely closed to prevent any beans from spilling out. Once the hopper is attached to the machine, the grinder reads the chip embedded in the cardboard, identifying the specific coffee variety, optimal grind size, and communicates instantly with the machine. This allows the machine to adjust settings accordingly, ensuring the perfect brewing yield, time, and pressure profile for the selected coffee. Now, you can detach the portafilter from the group head, triggering an automatic flushing function. I particularly appreciate this feature because, in my years of being a coffee trainer, I've noticed that flushing is often overlooked in home coffee-making routines, yet it's essential for maintaining machine cleanliness and ensuring a great drinking experience. After detaching the portafilter, you can place it on the bracket and slide it towards the grinder chute. The grinder will automatically detect the portafilter and the inserted basket size (if it is single or double) and commence grinding. As the chute at the hopper opens, a smart scale will accurately weigh the precise amount of beans required for the programmed recipe stored on the chip. The grinder will then adjust itself to the specified grind size, ensuring that all variables necessary for grinding coffee are meticulously managed for you. Once the ground coffee is in your portafilter, it's time to move to the machine. Simply insert the handle and press down the small button on the left side. It's like a sliding light switch. I can't quite describe the feeling of this button, but there's something about a manual switch that enhances the overall experience. They could have easily utilized the display for this function, but there's a certain satisfaction in using a manual switch. Once you've initiated the extraction process, the machine adheres to the provided recipe, adjusting pressure, flow rate, and temperature, as well as the required yield. Et voilà, you have a perfect shot on the first attempt and can now detach the hopper to try another coffee if you like. Photo @nunc. Milk Frothing and Steaming Steaming milk and pouring latte art can be the most frustrating skills to learn and master when using an espresso machine. In my years as a coffee instructor, this was the point where real frustration sets in, and many people simply give up, feeling overwhelmed. Additionally, not everyone has the fine motor skills and sensitivity to temperature required for steaming milk. The nunc. system addresses this challenge by providing an easy, guaranteed way to steam milk. First, you need to inform the machine about the type of milk you're using—regular cow's milk, almond, soy, oat, or any other variety. Once you've filled your jug and specified the milk type, simply place it under the steam wand, and the machine takes care of the rest. You don't need to hold the jug or intervene in any way. The machine's screen displays the current temperature, and when it reaches the desired level, it automatically stops. But how does it work? Auto steam is a feature commonly found in high-volume cafes to ensure consistent, high-quality foam regardless of the user's skill level. It precisely controls the amount of air and steam, creating the perfect conditions for frothing milk. I was amazed to discover that they've incorporated such an advanced feature into this machine. It's a true game-changer, allowing even beginners to steam milk ready for latte art. However, pouring the latte art designs is still up to you, so it's time to start practicing those patterns! What is also absolutely amazing is, that after you have steamed and placed the wand back into its original position, it steams one more time, cleaning itself from excess milk. User Experience Overall, I was thoroughly impressed by the machine and the meticulous thought put into its design. It's evident that user experience was the top priority for the developers and the three founders—Markus, Dominik, and Marius. They were clearly frustrated with machines that didn't assist in extracting the best coffee, and their determination shines through in every aspect of the nunc. system. While many features are automated, the essence of manual coffee making remains intact. Additionally, the machine offers the flexibility to operate entirely manually, allowing users to create their own recipes and experiment freely. Cleaning the machine is a breeze, with step-by-step instructions conveniently provided on the display. Thanks to the autoflush feature, I find that the cleaning cycle doesn't need to be performed daily, in my opinion. The smart subscription enables you to only order what you really need as the machine remembers your favorite coffee and the amount of coffee you go through. It will only order as much as you need to provide as much freshnes as possible. Value for Money The machine will be available for purchase directly from nunc. via online order, priced at 3299€. This is incredibly affordable for a grinder and machine combination with such advanced software, an app, accessories, and sleek design. The machine will be manufactured in Switzerland and is currently in the final stages before production begins. I'm a big advocate of direct sales because it allows customers to engage directly with the producer without any waiting time or dependence on resellers. For those eager to get their hands on it sooner, preorders are now open at an incredible price of 2499€. This is a limited-time offer, and I believe it's an absolute steal! Common questions Since I've been discussing this machine, I've received numerous questions, and I'd like to address some of them here: Is it a pod or capsule system? Absolutely not! I understand that the term "system" often conjures images of pod-based systems, but the nunc. is an espresso machine grinder duo that communicates seamlessly with each other and the provided beans. These beans are then freshly ground and brewed, ensuring a top-notch coffee experience. Can I use other beans? Nunc is planning to incorporate guest roasters to be featured, and as the machine can also be used fully manual, you can also use your own beans. However, in this case, nunc. can no longer guarantee that every shot will be perfect, but it is absolutely possible. Is the coffee sourced ethically? The coffee nunc. is offering comes from direct trading relations and is sourced by Q grader and former Dutch barista champion Coen van Sprang. The app that comes with the system actually has the option to tip the farmer directly. The money will bypass the earnings of nunc. and will be sent directly to our partner farms. Do I need this app to make the coffee? You don't need an app to prepare your favorite coffee. The manual operation and the artisanal ritual remain natural to you. However, you can use the nunc. app to discover the fascinating story behind your coffee, to tailor recipes to your personal taste profile, to explore new coffee varieties, to get barista tips, to learn new barista skills, and to order new coffee to your home with just one click. Quite a lot for a small app. Whatever your question is, please write to me in the comments! Photo: nunc. showing the 3 founders of nunc. Marius, Markus and Dominik, a very passionate and inspiring team Closing words In conclusion, the nunc. espresso machine and grinder system represents the epitome of innovation and thoughtful design in the world of home coffee brewing. From its award-winning aesthetics to its seamless integration of technology and tradition, every aspect of the nunc. system has been meticulously crafted to deliver an unparalleled coffee experience. As a seasoned coffee enthusiast and instructor, I have encountered countless machines, but none have left me as impressed as the nunc. Its user-centric approach, combined with advanced features like auto-steam and smart grinding, sets a new standard for convenience and quality in home espresso brewing. Moreover, the ethical sourcing practices and direct trade partnerships ensure that every cup of coffee brewed with the nunc. supports sustainable farming communities and celebrates the rich diversity of coffee culture. In essence, the nunc. is not just a coffee machine; it's a gateway to a world of exceptional coffee, shared stories, and meaningful connections. I am not only a fan; I am wholeheartedly convinced that the nunc. is the future of making coffee at home.

Innovation in the coffee industry is moving at a rapid pace, with advances in technology reshaping the way we brew our favourite cup of coffee. Among these innovations, the integration of deep learning software into espresso machine engineering is revolutionising the coffee-making process and we are facing a new era in espresso making. This article explores the significance of advanced software functions in the future of espresso machine design, its potential to enhance user experience and quality and why we should utilise it, sooner rather than later. The nunc. system provides a farm to cup experience, using advanced programming and software to provide a excellent coffee experience without having to be a professional Barista. Picture from nunc. Deep learning in the Coffee Industry and how it is currently being used Right now, deep learning is already making waves in the coffee industry, particularly in areas such as bean selection, roasting, and quality control. Specialised programmed algorithms analyse vast amounts of data to optimise roasting profiles, ensuring consistent flavour and quality. In addition, sensors can monitor brewing parameters in real time, allowing baristas to make precise adjustments for the perfect espresso shot. These advancements have taken coffee production to new heights of precision and efficiency. But where is advanced software like this already a big part of our coffee industry today? Let's have a look at the current areas where deep learning software is being used: Roasting Roasting programs analyse various parameters such as bean type, origin, moisture content, density, and ambient conditions to develop customised roast profiles. Hardly any roaster works without a roasting software these days, logging their curves and sharing it with their team for a more controlled analysis of their roasts. By continuously monitoring and adjusting temperature, airflow, and roast duration, AI-powered roasters or roasting software can achieve precise control over the roasting process and produce consistent, high-quality coffee, which brings us straight to… Quality Control Current technology is used to monitor the quality of many stages of the coffee journey, from green coffee beans before roasting and roasted beans after the process. Deep learning models that are incorporated into laser detectors, for example, can identify defects such as insect damage, mould, or irregularities in size and shape, ensuring that only high-quality beans are selected for roasting. Additionally, various systems can detect inconsistencies in roast colour, aroma, and flavour, enabling roasters to maintain product quality and consistency. Predictive Maintenance Deep learning systems can monitor the performance of your roasting equipment in real time and predict maintenance needs before equipment failure occurs. By analysing data from sensors and machine parameters, advanced algorithms can identify signs of wear, detect anomalies, and schedule preventive maintenance tasks, minimising downtime and optimising production efficiency. It can also be used to monitor workflow in Espresso Machines, like the Cropster’s Brew Beacon (https://www.cropster.com/products/brewbeacon/), which collects all the data from every single shot, showing you if your staff needs better training for example, or helping you calculate how much coffee you actually need to order each week. The Brewbeacon by Cropster introduces a new, fact-based way to manage your coffee business across locations, customers, equipment, and recipes. Picture: Cropster Batch Tracking and Traceability Modern technology and software are used to track and trace coffee batches throughout the roasting process and supply chain. By recording data such as origin, processing method, roast profile, and tasting notes on a distributed ledger, coffee roasters can ensure transparency, authenticity, and quality assurance, thereby increasing consumer trust and confidence. It also extends to Market Analysis and Consumer Insights, where technology helps us to analyse market trends, consumer preferences, and social media data to provide insights into coffee trends, flavour preferences, and product innovation. By leveraging big data analytics, coffee roasters can develop targeted marketing strategies, product offerings, and pricing strategies to better meet the consumer demands and remain competitive in the market. Why should we incorporate such software in our espresso machines? While traditional, manual espresso machines offer a hands-on approach that many baristas prefer, they also present numerous challenges. Consistency is one such issue, as it can be difficult for even experienced baristas to achieve the same quality shot of espresso.Factors such as grind size, tamping pressure, and water temperature must be meticulously controlled, leading to inconsistencies in taste and quality. Additionally, manual machines require extensive training and skill development, limiting accessibility for aspiring coffee enthusiasts. Customers often underestimate the job of a barista and end up buying equipment they can not operate. Many home baristas ask me which machine makes the best coffee, but I quickly have to disappoint them. I say: buying an espresso machine is like buying a car, there are faster ones and slower ones, but no matter whichever one you choose, you will always have to get your driver’s licence first. Not everyone is a born barista, and that is ok. Many can learn the delicate art and it takes them sometimes less but sometimes also more time to make a good cup of coffee. But no matter how good you are, you will ultimately have to learn how to use the machine and understand a certain espresso matrix that is needed to achieve an accurate and repeatable result. Mastering the art of analogue espresso requires extensive training and hands-on experience. Baristas must learn how to calibrate equipment, understand the characteristics of different coffee beans, and develop the sensory skills to evaluate the quality of espresso shots. The role of advanced software in espresso machine engineering now and in the future The integration of deep learning software addresses these challenges by automating and optimising the espresso-making process. Machines can now precisely control brewing parameters, ensuring consistency and reproducibility from shot to shot, communicate between bean hopper, grinder and espresso machine and even educate us about the product whilst making it. By analysing data in real time, these machines can adapt to changing conditions and user preferences, delivering customised espresso experiences with minimal user intervention. A great example for this kind of hardware-software fusion is the nunc. System, link here: https://nunc.coffee/pages/nunc-espresso-machine The software algorithms can analyse various factors affecting the coffee-making process, such as bean quality, grind size, water temperature, and extraction time. By optimising these parameters based on data and user preferences, espresso machines can consistently produce high-quality espresso shots with minimal variation, giving you the best expression of your coffee without producing waste or causing frustration. Cloud-connected espresso machines equipped with user-friendly apps provide consumers also with greater control and customization options. Users can personalise their coffee preferences, experiment with different recipes, and save their favourite settings for future use. This enhances the overall coffee-drinking experience and fosters greater consumer satisfaction. Will this improve the bean to cup experience? By leveraging cloud technology, espresso machines can establish a direct connection between consumers and coffee producers. Deep learning software can provide detailed information about the origin of the coffee beans, the farming practices used, and the journey of the beans from farm to cup. There are other systems, such as the nunc., which even offer the possibility to ‘tip’ the farmer directly, supporting their work at origin directly.  This promotes transparency in the supply chain and allows consumers to make more informed purchasing decisions while supporting sustainable and ethical coffee production. Through interactive apps and digital content, users can gain a deeper understanding of the complexities of coffee production and develop a greater appreciation for the craft of coffee making. They can then share their experiences, exchange recipes, and connect with like-minded individuals who share their passion for coffee. This sense of community fosters a deeper connection to the coffee culture and encourages knowledge sharing and collaboration across the industry. Deep learning algorithms can also analyse user feedback and usage data to continuously improve the performance of espresso machines. By collecting data on brewing parameters, taste preferences, and user interactions, manufacturers can identify areas for optimization and innovation, leading to the development of more advanced and user-centric coffee technology. Conclusion As we look to the future of coffee technology, new technology and deep learning software are at the forefront of innovation in espresso machine engineering. By automating and optimising the brewing process, these technologies offer unprecedented consistency, precision, and user experience. Whether you're a seasoned barista or a coffee enthusiast, the integration of advanced software settings in espresso machines promises to elevate your coffee-making journey to new heights of excellence and enjoyment.

As the temperature rises and the sun beckons us outdoors, it's time to embrace the latest sensation in summer drinks: Espresso Limoncello Spritz. This delightful concoction combines the invigorating kick of espresso with the refreshing zest of limoncello, creating a cocktail that transports you to the sunny shores of the Amalfi Coast with a touch of Italo disco flair. Let's dive into this vibrant summer trend that promises to elevate your cocktail hour to new heights of refreshment and enjoyment. The Recipe: To craft the perfect Espresso Limoncello Spritz, you'll need: - A large ice cube - 100ml of tonic water - 20-30ml of limoncello - A freshly brewed single espresso optional a slice of lemon as a decoration Instructions: 1. Start by placing a large ice cube in a glass to ensure your drink stays refreshingly cold. 2. Pour 100ml of tonic water over the ice cube, adding a crisp effervescence to the cocktail. 3. Next, gently drizzle 20-30ml of limoncello into the glass, infusing the drink with vibrant citrus notes and a hint of sweetness. 4. Finally, top off your creation with a freshly brewed single espresso, allowing the rich, bold flavors to mingle with the tangy lemon and effervescent tonic water. The Experience: With its tantalizing blend of flavors and textures, Espresso Limoncello Spritz offers a sensory journey reminiscent of lazy afternoons along the Amalfi Coast. The zesty aroma of freshly brewed espresso mingles with the bright citrus notes of limoncello, evoking images of sun-drenched lemon groves and turquoise waters. Sipping on this refreshing concoction, you'll feel a cool breeze on your skin and a sense of carefree indulgence that captures the essence of summer. The Italo Disco Flair: But Espresso Limoncello Spritz is more than just a delicious summer drink—it's a vibe. With its retro-cool combination of flavors and aesthetics, this cocktail channels the infectious energy of Italo disco, transporting you to a dance floor under the stars where the music is infectious and the mood is electric. Sip on Espresso Limoncello Spritz and you'll feel the rhythm pulsating through your veins, inspiring you to dance the night away with unbridled joy and enthusiasm. So gather your friends, raise your glasses, and toast to the endless possibilities of summer with Espresso Limoncello Spritz—a drink that promises to keep you refreshed, energized, and dancing all night long. Cheers to the perfect summer sip!

Photo: @andreas.raw At the 2024 German Brewers Cup, I delivered a performance that centred around (re)defining quality in coffee, exploring that which we currently value and what I believe ought to be added to our definition and conception of coffee's quality in general. The Quest for Excellence: What Defines Quality in Coffee? In the realm of specialty coffee, the pursuit of perfection is a never-ending journey. From the moment a humble coffee cherry is plucked from the tree to the final sip of a meticulously brewed cup, every step along the way contributes to the complex tapestry of flavour and aroma that defines our coffee experience. But what truly sets exceptional coffee apart from the rest? How do we measure its quality, and how can we ensure that every cup we brew is a testament to the dedication and skill of those who cultivate it? These questions have been central to my own journey in the world of coffee, from my early days as a novice barista to my current role as a seasoned competitor and educator. Over the years, I've grappled with the elusive concept of coffee quality, seeking to understand not only how to taste it but also how to define it. At its core, quality in coffee is a multifaceted concept that encompasses far more than just flavour and aroma. While these sensory attributes undoubtedly play a crucial role, they are but one piece of the puzzle. True quality extends beyond the bean itself, encompassing the entire journey from seed to cup. In my own pursuit of excellence, I've come to appreciate the importance of balance and nuance in a well-crafted cup of coffee. It's not just about bold flavours or exotic origins; it's about achieving a harmonious blend of sweetness, acidity, and body that tantalises the taste buds and leaves a lasting impression. But achieving this balance is no easy feat—it requires a deep understanding of coffee's complexities and a willingness to experiment and innovate. Navigating the Complexity of Coffee Trends One of the biggest challenges in defining coffee quality is navigating the ever-changing landscape of coffee trends. What may be considered groundbreaking one year could be dismissed as passé the next, leaving coffee professionals grappling with uncertainty and confusion. I've experienced this firsthand in my own journey as a competitor, where the pressure to stay ahead of the curve can be overwhelming. In the quest for the perfect competition coffee, many are tempted to place their trust in coffees that have already garnered acclaim, believing that success can be bought with a hefty price tag. But as I've learned, the pursuit of excellence cannot be reduced to a simple equation of cost and prestige. True quality transcends fleeting trends, rooted instead in a deep respect for the craft and a commitment to continuous improvement. Beyond Scores: The Limitations of Cupping Metrics In the world of specialty coffee, cupping scores reign supreme as the ultimate arbiter of quality. But are these scores truly indicative of a coffee's worth? As I've discovered through years of exploration and experimentation, the answer is far from simple. While cupping scores provide a useful framework for evaluating coffee, they often fail to capture the full spectrum of a coffee's character and origin. Comparing an 86-point Colombian coffee with an 86-point Sumatran coffee is like comparing apples and oranges—they may share a numerical rating, but their flavour profiles and cultural significance are worlds apart. Likewise, the ways in which they are grown, the environmental impact (or benefit) associated to their cultivation, and the communities they affect are worlds apart; how then do these two coffees end up as numerically identical? That begs the question – what do we value about a cup of coffee? What denotes 'quality' in one cup, and a lack thereof in another? When asking a range people, who will of course receive a range of answers. Coffee professionals might reference a coffee's inherent flavour characteristics, quality of roast and how the coffee was brewed; but at the same time, a general consumer might focus more on whether a coffee is grown or traded "fair trade", "ethical" or has any number of certifications. Embracing the "Farm Experience": A Journey to Origin To truly understand the essence of coffee quality, one must embark on a journey to its origins. My own perspective was forever changed during my first visit to a coffee farm, where I witnessed firsthand the tireless labor and dedication of those who cultivate the beans we so often take for granted. In the remote hillsides of coffee-producing regions, I encountered farmers whose lives revolve around the rhythms of the harvest, yet who rarely have the opportunity to taste the fruits of their labor. Despite the challenges they face, these farmers remain steadfast in their commitment to producing exceptional coffee, driven by a passion for their craft and a deep sense of pride in their work. The Role of Social Responsibility in Coffee Quality As my understanding of coffee quality has evolved, so too has my appreciation for the social and ethical considerations that underpin responsible coffee sourcing. In an industry plagued by issues of inequality and exploitation, it's imperative that we prioritise the well-being of coffee producers and the sustainability of coffee-growing communities. For me, the essence of quality extends beyond mere taste – it encompasses social responsibility and ethical sourcing practices. I strive to support producers who uphold sustainable farming methods, prioritise worker welfare, and foster community development. This ethos resonates with an increasing number of consumers who are willing to pay a premium for ethically sourced products, indicating a growing demand for socially responsible coffee. Reimagining Quality Assessment: Integrating Sustainability Metrics To truly assess the quality of coffee, we must adopt a more holistic approach that transcends traditional cupping scores. This entails incorporating metrics that evaluate sustainability, social impact, and environmental stewardship. By assigning numerical values to these factors, we can gain a comprehensive understanding of a coffee's true value, beyond its sensory attributes alone. Implementing such a system requires collaboration among industry stakeholders, utilising existing frameworks for sustainability reporting and social impact assessment. By integrating these metrics into the evaluation process, we can foster a more transparent and responsible coffee industry, one that honours the labor of producers and safeguards the future of coffee farming for generations to come. In conclusion, I believe that redefining coffee quality requires a paradigm shift—one that prioritises not only taste, but also ethics, sustainability, and social responsibility. By embracing these principles, we can ensure that every cup of coffee we enjoy is a testament to the dedication and craftsmanship of those who cultivate it. Join me on this journey as we explore the rich tapestry of coffee quality, one sip at a time.

In a groundbreaking move, the World Latte Art Championship (WLAC) is set to make history by introducing fully automatic machines into the competition for the very first time. This monumental shift in the rules marks a paradigmatic change, bringing with it both enthusiasm and debates within the global coffee community. The inaugural inclusion of these state-of-the-art machines not only alters the competition dynamics but also redefines the essence of the championship, placing a renewed focus on the artistry of pouring rather than the traditional hands-on latte preparation. Change of Rules and Workflow: This year, competitors at WLAC will navigate uncharted territory as they transition from the familiar manual machines to the cutting-edge fully automatic counterparts. The objective is clear – to shine a spotlight on the creative and artistic capabilities of baristas, underscoring the pouring technique as the primary showcase of skill. This revolutionary departure from the conventional manual process represents a significant leap into a new era where machines take center stage in crafting the perfect latte canvas. Pros: A Tapestry of Machine Diversity The introduction of fully automatic machines promises a tapestry of possibilities and a showcase of technological diversity. Sponsors bring forth a spectrum of innovative technologies, enabling competitors to explore and unveil unique aspects of these machines. This not only amplifies the artistic prowess of the barista but also serves as a canvas for the advancements propelling the world of coffee technology. Cons: Accessibility Challenges and Barista Skills Yet, this shift towards automation is not without its challenges. Competitors without access to these sponsor machines may find themselves navigating uncharted waters. This potential exclusion sparks concerns about fairness and equality, where access to resources becomes a determining factor rather than the intrinsic skills of the barista. Critics argue that this move veers away from the championship's roots, which celebrate the mastery of traditional manual barista skills. Impact on Workflow: In this historic year, the traditional workflow of a barista meticulously crafting each element of a latte is replaced by the efficiency of a machine. While this streamlines the process, it raises fundamental questions about the essence of the competition. Does this transformation diminish the importance of hands-on craftsmanship in the art of coffee preparation? Personal Opinion: Questions Arise About Workflow and Beyond As the coffee world eagerly anticipates the WLAC with fully automatic machines, a myriad of questions emerges. Baristas ponder how they will prepare on the sponsor machines and whether national competitions will follow suit. If not, a more significant concern arises – are national winners adequately prepared to compete on the world stage under completely different circumstances? Will the choice of milk also undergo a transformation, adding an additional layer of complexity to the competition? Conclusion: A Pivotal Moment for Latte Art As fully automatic machines debut at WLAC, the coffee world witnesses a pivotal moment in the evolution of latte art competitions. Striking the delicate balance between embracing technological progress and preserving the essence of manual barista skills becomes paramount. This pioneering move sets the stage for a new era in the celebration of coffee artistry, sparking an ongoing dialogue about the intersection of tradition and innovation in the world of coffee and leaing a lot of questions open at the same time.

2023 brought forth numerous new tools and discoveries, and I'm excited to share my favorites with you. Prepare yourself for a list of 10 tools you shouldn't overlook. This article contains links to product websites. However, it's important to note that I haven't received any payment to showcase these products; I genuinely appreciate them. LINK Coffee Roaster https://nucleuscoffeetools.com/products/link/ A coffee roaster for DIY enthusiasts who want to roast their own coffee like a pro! This compact roaster easily fits into any carry-on and is versatile enough to be used on a coffee farm or on your kitchen countertop at home. With over 41 different roast profiles and a dedicated app, you can roast any type of coffee to perfection. The value is incredible given the quality of the product and the functionality of the app. For me, the LINK stands out as the Product of the Year because it bridges the gap between producers and consumers. Not everyone knows how to roast a specific sample right away, but the app guides you through various details, such as: - Altitude (use it on a farm at 1500m or in Berlin at 50m!) - Fan speed - Different profiles ranging from Cupping to Omni roast, Filter, or Espresso - Density (using a calibrated density tube) - Various processes, including experimental ones - Voltage (usable in Europe or, for example, Central or South America) - Variety It can roast any sample between 50g and 100g, even odd amounts like 82g. I've experimented with many roasts and usually taste the coffee immediately after roasting. The LINK takes a unique approach to roasting by starting from room temperature, altering the degassing process of coffee. All these features allow me to roast and taste as quickly as possible, often in collaboration with the producers. This opens up a completely new form of dialogue between us. A true game-changer and a significant opportunity for learning and growth. LATTE ART DROPS https://baristacarlsblend.com/ I employ these to hone my latte art skills without using real milk. BCB has been meticulously designed to mimic milk when frothed, and this small bottle can substitute for up to 20 liters (5.2 gallons) of milk. That's a considerable amount of lattes condensed into a tiny dropper. Since I began preparing for the upcoming championship three months ago, I would have gone through more than 500 liters of milk. Using these allows me to significantly cut down on food waste and extend their use to barista classes as well. PUCK SCREEN https://barista.tools/product/hauck-coffeenizer-espresso-puck-screen/ A puck screen enhances the flavor of your espresso by guaranteeing precise water distribution, preventing channeling, and resulting in a more consistent extraction. Beyond just producing a delightful espresso, the puck screen also maintains the cleanliness of the group head, eliminating the need for cleaning after each shot! I'm truly impressed by the significant improvement in the performance of my espresso, especially when using a bottomless portafilter. Even in my single boiler home machine, I can now achieve perfect espresso extractions. WTD DISTRIBUTION TOOL https://www.normcorewares.com/collections/bottomless-portafilter/products/normcore-needle-style-distributor-tool-v2 It helps distribute the ground coffee correctly in the basket, allowing for the correct extraction pressure and time and minimizing the risk of over-extraction. Try this tool yourself and take your barista experience to the next level. DISTIBUTION TOOL https://nucleuscoffeetools.com/products/ncd/ An espresso distribution tool is a small instrument that is used to evenly distribute coffee grounds in the portafilter of an espresso machine. It is designed to ensure that the coffee grounds are evenly distributed and leveled before crushing, which can improve the overall quality and flavor of the espresso. AIRSCAPE https://airscape-shop.de/ The Airscape is a storage container designed to create an airtight environment, ensuring proper coffee preservation and maintaining freshness for an extended period. It also includes a bag, allowing you to visit your favorite coffee shop and have them weigh the coffee directly into it. FELLOW TAKE AWAY CUP https://fellowproducts.com/products/carter-wide-mug A cup that keeps your coffee insanly hot for way too long and it fits in your jacket pocket! PROTECTIVE ESPRESSO MACHINE COVER https://brewspire.com/produkt/schonerdeckchen/ A faux leather cover designed to prevent cups from scratching the surface of your coffee machine. It adds a touch of sophistication and is available in various sizes to suit different machines. COFFEE TOOLS ORGANIZER https://flate-store.de/products/station-mit-siebtragerhalter-fur-barista-zubehor?gad_source=1&gclid=CjwKCAiA98WrBhAYEiwA2WvhOvm8YkH68LLIIacUV-6QGxiOxhfN4uaRpZjydrCY6-GyvFSQhvGFgBoCcz4QAvD_BwE&hsa_acc=6915682150&hsa_ad=&hsa_cam=20754336867&hsa_grp=&hsa_kw=&hsa_mt=&hsa_net=adwords&hsa_src=x&hsa_tgt=&hsa_ver=3&utm_campaign=PMax_Barista%20Produkte&utm_medium=ppc&utm_source=adwords&utm_term= To maintain a tidy workspace, organizers like this one can assist in making your coffee corner not only functional but also aesthetically pleasing. PUQPRESS MINI https://www.puqpress.com/products/stand-alone-models/puqpress-mini/ An automatic tamper designed for home or office use that ensures a consistent tamping pressure. I highly recommend it for shared workspaces where multiple individuals use the coffee machine. Maintaining a steady pressure allows for better control over grind size and extraction. This is my top ten list for 2023. If you have more questions about these products, please feel free to message me. Thank you for reading! Don't hesitate to share this article.

Social media is for many people a gift and a curse at the same time. We love using it, it takes a lot of work to take care of it and creating a successfull brand identity is more difficult than we might think. Why should we use different plattforms and which ones are more important than others? Who should be the "social media guy" and how much time should we spend minimum a day to take care of a good internet presence? I have given a talk about exactly this topic and made a small presentation, that I have attached. I hope you find some inspiration in this and feel free to pitch some ideas to your current employment! If you have any questions, of course you can always ask and contact me :) Have fun creating your own social media brand identity! Apps that I use and I can recommend when working with social media are: INShot for video editing Canva for creating posters, presentations, stories, any photo editing Later for schedulig posts and creating a link-in-bio VSCO for photo editing

In Part I of this blog post, I shared the first part of a recent journey to the World of Coffee Championships in Athens, Greece. Having competed for a number of years across many specialty coffee competitions, I decided to take some time away from competing myself and to assist other competitors in national and the world championships. I could never have imagined what that would lead to – supporting three competitors across two competitions, training via video during air raids, and arriving at the world championships with no coffee at all. If you haven’t yet read the first part of this story, please do so here! An uphill battle So, to recap – after helping Erik win the German Brewers Cup, and brothers Vlad and Ruslan win the Ukrainian Brewers Cup and Barista Championship (respectively), we’d arrived to Athens and the World Coffee Championships. The only problem was, we didn’t have any coffee. Anyone familiar with coffee competitions knows that coffee is everything. Competitors build and memorise an intricate performance and innovative techniques to present in their stage time, but everything – scoresheet included – revolves primarily around the coffee you’re using, how you prepare it and how accurately you describe its qualities. In an AirBnb in the centre of Athens, the four of us (plus more members of team Ukraine) tasted our way through bag after bag of coffee, each of which we’d sourced from corners or the world or had acquired through calling in favours from friends in the coffee industry. We smelled and tasted for hours, only to be disappointed with most of the coffees we tasted. Erik preparing his performance in our Airbnb Our only hope was the frozen (and now well defrosted) coffees I brought along in my suitcase, which were surprisingly stable and delicious. These were coffees I had roasted months earlier, and were the original samples I had received from the coffee producer whose coffees all three of the competitors I was with were using. Freezing coffee allows you to preserve it for months (or years) at a time while maintaining its flavour, but once defrosted it tends to quickly go downhill in flavour. Better than nothing! Trying to dial in the impossible The next day was Tuesday, we had to go to the Barista orientation meeting and had a training slot at the Taf coffee roastery at 3pm. We all went together to the convention centre, which was about a 40 minute drive away in our rental car, and got to see the stage, the backstage, ask some questions and meet our friends from all over the world. This experience was amazing and very wholesome in this stressful situation – we’d finally arrived. After the meeting we went to dial in the espressos that we had as options and … what shall I say? They were all very much not what we wanted. Vlad became more and more frustrated, I drank about 20 espresso and we just couldn’t find a single coffee that we liked. After an hour we had to go and leave the training spot and the frustration was real. In the car we talked about possible solutions but none of them convinced us. So there we were. We only had one day left until the competition started, we didn’t have any coffee and our moods were pretty bad. Not a great start so far. On Wednesday, Ruslan went to do his Barshift at the convention. This is a requirement of all World Barista Championship competitors, and allows members of the audience and convention visitors to try world-level coffees. While he was doing his shift, the rest of us went to try to dial in one more time. Apparently we had a two hour slot booked at the venue but when we arrived, we actually only booked 1 hour. To make it worse, the boys forgot to mention we needed an espresso machine. My mood was terrible, to say the least. We had effectively 30 minutes to try coffees and again, didn’t get any espresso that we liked. At the same time, Vlad can’t drink too many coffees as he is super sensitive with his reaction to too much caffeine and Kosta, Ruslan’s Ukrainian Teammate, wasn’t super experienced in competition coffee tasting. Nothing seemed to work and I messaged my husband about how angry I was at the whole situation. He messaged one of his former workmates from Australia, who also happened to be in Athens, and they arranged an espresso machine and grinder at their booth at the convention which we could use to try the espressos one more time (thank you Hugh and Nucleus Coffee!) When we arrived back at the convention hall, I ran to the stand, got a quick briefing and went to work. This was the first time I had personally made one of the coffees we’d selected and thought that we could possibly use it. It tasted like pure wildflower honey, and I was actually quite surprised because the same coffee didn’t perform at all the previous day. Once I had a dial in, I really had to convince everyone else and that was one of the hardest parts. The coffee I liked best was the one roasted by the producer in Colombia, and when we first opened the bag it smelled intensely like dill. At first, the Ukrainian boys hated the coffee, but eventually saw the potential it might have. I guess it took exactly the four days that had gone by and a lot of oxygen that we gave the coffee – we did this by spreading it on baking trays in the AirBnb to age, evolve and (hopefully) show its real potential. After two hours of trying variations for the different courses – espresso, milk drink and signature – we called it a day and got ready for our big comp day. The Brewers Cup The first morning of competitions had arrived, and Vlad’s Brewers Cup routine was up first. After a very short night I got up at 5am, cleaned and packed all of the competition gear for Vlad and we drove to the convention at 6am. We quickly unpacked backstage and had our 15 minutes tasting at about 7am. Everything was so fast and we tasted the coffee (keep in mind it had been defrosted for several days) and well, it was nice but not as vibrant as we knew it could be. It was too late to search for another coffee. Although we weren’t entirely sure about the coffee, we took the risk and called our flavour notes the way we perceived it. I think Vlad worked wonders with the water he used and in no time at all we had to be ready for his stage time as he was competitor number 3. Everything went so fast. When Vlad performed on stage I wanted to explode because I was so proud of him and his development compared to last year. Even if everything was super chaotic, he was the calmest person on stage and made everyone feel so comfortable. He evolved so much as a competitor and I just had to cry because I also was so emotionally exhausted. After Vlad’s performance, there was no time to rest – I had to run backstage again to dial in with Erik, who was a real champ and never lost his good mood. When we dialed in his coffee, we used a similar, but not the same ratio as Vlad and decided on slightly different flavour notes. It was so amazing to see how Erik had evolved over a few short months, from a first time competitor to now a national representative. When he was on stage, Erik was so positive and energetic, and couldn’t wait to start his performance. Even if it was his very first competition and the first time he was on the world stage, he performed so professionally that the whole German team was incredibly impressed and we were all so super proud of him. At the end of Erik’s competition time, the exhaustion set it in even more. Both competitors stayed on time, didn’t forget any of their texts, and performed super professionally. I am extremely proud and honoured that they had trusted me with being their coach, and seeing them do well on stage brought me more joy than any success I have enjoyed in my previous competitions. But there was no time to rest – right after Erik’s performance, I had to run to the Barista stage and help prepare Ruslan to present to the world. The Barista Championship In the Barista competition, the competitors are provided with time backstage with an espresso machine and a grinder to try their espressos for a final taste assessment, usually the day of their stage performance. However, for us it was a lot more stressful – we had to try all of the available coffees again and decide which one Ruslan would present on the world stage. After I tried 25 espresso, I set the recipe and temperature, we tasted milk coffee and signature and decided on the coffee. We decided on flavour notes that Rusan had to learn for his presentation later that day. Remember, Ruslan doesn’t speak English – so in addition to memorising all of the new flavour notes, he had to incorporate them into a 15 minute speech in a foreign language, which he had also memorised. The coffee we selected was the one we tasted the day prior and was still the best option. I really liked the espresso, but again, I still had to convince the others. It tasted like wildflower honey, passionfruit, honey melon and orange blossom. It was so sweet and delicious! With milk it developed caramel fudge flavoUrs, whilst maintaining a strong honey note. In the signature drink, it was still present but well incorporated with the other ingredients. It was the only coffee I could describe in simple and easy words and that's when I had to prove to the others, it would be a great coffee for the stage. Finally Vlad agreed, Ruslan also liked it and he learned the new flavour notes. We got ready to go on stage, with Ruslan being the last competitor of the day. The grinder that tested us all When Ruslan finally went on stage, the whole Ukrainian fan club showed up. After all the drama we experienced, we still had this hope in us that maybe he could make it and deliver a great performance. When he called time and started his performance, he talked quite fast and raced through his performance. First, he pulled two double espresso for the signature drink, then served the espresso course and after five minutes he wanted to pull his shots for the milk beverages. And this was when our grinder odyssey began. The sponsored grinder (the grinder provided for competitors on stage) had a problem – it didn’t stop grinding. Ruslan stood in front of it, called technical time out which was the only correct thing he could do, but didn’t turn off the still grinding grinder. He must have ground about 200g until someone switched the machine off and I just thought “My god, we don’t have much coffee left.” As it was a time out, Ruslan was able to speak to the judges to explain the technical time out. Vlad went on stage to translate and Ruslan tried to explain the situation. After the Head Judge asked a technician to come on stage and assess the grinder, they said that it was just a hiccup and decided to proceed. A couple of minutes later Vlad left the stage again, everyone got back to their positions and Ruslan continued the presentation where he left it. And then, it happened again – the grinder became stuck grinding, and he called time out again. And again, he forgot to turn off the grinder manually – another 200g gone. The Head Judge decided the best course of action would be to change the grinder. Vlad translated, we asked if we could maybe start over again because I could see how annoyed Ruslan got and the Head Judge said we can't as the judges have already evaluated the espressos. About 15 minutes later we had a new grinder, which meant Ruslan also had to dial in again on stage and use even more coffee. He was able to start again, again from the point at which he had stopped to call a technical time out. He continued again, tried to pull his milk shots and then … it happened again. The new grinder didn’t work as well. The programmed dose on the display kept disappearing and the mode switched to manual, which is not what should happen. Ruslan called a technical time out for a third time, and Vlad went back on stage to translate. Luckily, this time the Head Judge allowed Ruslan to clear the stage and start all over again, as the signature drink would now taste extremely different to what we expected it to be. Backstage we cleaned all the equipment, ran through the flavour notes again, encouraged Ruslan to use the last bit of his remaining energy to go on stage and rolled out again. By this time almost an hour had passed, and most competitors normally spend no more than 25 minutes on stage. After Ruslan went out, set up and started again, things looked good. He started fresh with a better talking speed, and ground his first 2 shots. Everything seemed to work, and we were watching eagerly from the sidelines. But then when he was about to pull the espresso, the new grinder again switched from preset to manual, which means the amount of coffee he was supposed to get out of the grinder wasn’t correct. Again. Thinking quickly, Ruslan called technical time out again. How much bad luck can one competitor have? The same thing happened all over again – Vlad went on stage again, the judges discussed, the grinder had to be fixed somehow. In the meantime, the audience got bigger and bigger. Usually the attention competitors get on their first day is not so much. But as the delay was so long, more and more of the other competitors joined us and everyone wanted to know what was going on. I was just standing there and (luckily) someone got me a beer. I mean, how can all this happen? And why does it happen to us? After some time, I actually can not remember how long it took, the judges said we can continue. At this time we all thought ‘man this poor kid, he must be so over this.’ But he wasn’t. As soon as Ruslan continued he was on fire. His energy was perfect, the way he spoke, the way he engaged and his overall positive attitude. I cried my eyes out and couldn’t bear the emotional weight anymore. We all just wanted him to finish this run through without any more problems. After he served and explained his signature drink, he said his final presentation words: “And for all the people that wonder what is important, in difficult times like this: It is to be Brave, to be STRONG, to be FREE and to be UNITED. Time.” He did it! He finished the routine that seemed to be impossible to finish. We went backstage, cleaned his equipment and just took a moment to breathe. We only had about 200g of his coffee left but honestly, after all this we were just happy that this stage time came to an end. Watch Ruslan’s Barista Competition performance here Announcements, and a miracle Shortly after this whole struggle with Ruslan’s routine, the semi finalists of Brewers were being announced, so we slowly made our way back to the Brewers Cup stage. I was exhausted. I looked terrible, my eyes were super red from all the crying and I just wanted my boys to do well. When the semi finalists were announced, I really thought we could make it. But to be honest, it is the Olympics of coffee and we did not have the perfect cup that we wanted to present. Vlad ended up missing the semi-finals Semis by only one point, and Erik placed a bit lower, but still had great feedback for his first ever competition! Of course we were a bit disappointed, but I have prepared the boys to take everything as it comes. I have lost many times as a competitor, and actually it is never losing. It might not be winning, but you win so many great experiences and memories. Complaining about not making it into the next round is a very privileged complaint. There are hundreds of Baristas that compete for years at national level, that push themselves and get better year to year but might still not make it to the world championships. I always tell other competitors and people I work with, “You are already a winner! And you should be so proud of how far you have come!” Nothing stops you from coming back next year and even if that sounds like very far in the future, a year goes by like a second if you prepare carefully. Most of the world champions in coffee have competed multiple times, have taken their feedback and improved to finally make it to the top. I am very happy that Erik and Vlad were not defeated, but happy about their growth and journey. After the Brewers Cup announcement, we went back to the Barista stage for the semi-finals announcements. The delay at these events is usually quite long, but as you can imagine with Ruslan standing for nearly two hours on stage, we had quite a wait until announcements could be made. At the Barista Competition, only 16 out of up to 50 competitors make it to the next round. Only the most professional Baristas with the best coffees represent the tops of this list and to be honest, with our luck all the difficulties we faced, we never thought we would go through to the next round. After waiting another hour or so, the announcements started. All of the judges and volunteers were brought out onto the stage, the sponsors of the competitions are mentioned and thanked, and then finally all national competitors are brought out. By the time Ruslan came out on stage, I was about ready to collapse from tiredness – it had been such an emotional few days! The emcees started announcing the semi finalists: Chile, Indonesia, France, Greece … the list went on. Just when I thought they’d announced all the semi-finalists, I heard another name called: “...representing UKRAINE, Ruslan Demonenko!!” We jumped out of our seats and couldn’t believe what they just said. Ruslan had made it!! I searched across the crowd to find Vlad, and ran to hug him. The entire time, the Ukrainian supporters were going insane, cheering loudly and waving flags to celebrate this amazing achievement. A barista competitor from Ukraine had never before made it to the World Barista Championship semi-finals, and this 18 year old competitor who came straight from a war zone, didn't speak English and had nothing but stones in his way succeeded. The impossible became possible. Semi-finals day After the drama with the grinder, of course we didn’t have enough coffee left for the next round. But we didn’t care at all, we were just so happy! At about 9:30pm we finally arrived at our AirBnb, cleaned all the gear again, sorted through several bags of coffee we received from other competitors who hadn’t made it through and after a short sleep, the next day we started early with packing. When we arrived at the convention we had about 20 different coffee options. At this point I just want to say how incredible the other competitors are. We received coffee from the competitors from Ireland, England and Austria and they all said we can use it. The help we got offered was overwhelming – thank you all! We again had one hour to dial our espresso in. I tried them all, and went back to the 200g we had left from the first day. It was still delicious, so we decided to ‘YOLO it’ with the 200g by placing it at the bottom of the grinder and adding extra weight with the same coffee, roasted as filter coffee on top so the espresso beans would fall into the burrs first. I stand by my first impression of his coffee. It was clean, easy, clear, tasted like honey and was easy to describe. I think it was the best espresso I have tried from what felt like over one hundred coffees I tried over the time in Athens (and actually over the last year). Ruslan’s competition time was around midday and thank god, everything went smoothly – no grinder problems this time! He was nervous and raced through his performance a bit, finishing well under the 15 minute time frame each competitor gets. We were so incredibly proud. Backstage we opened a bottle of sparkling wine and that was the first time that I actually relaxed a bit. Now we could chill, talk to other people on the expo and simply enjoy our time. With all this drama, I knew finals would probably be impossible. We had ‘cowboyed’ too much and also, the other competitors Ruslan competed with were competition legends, and had been competing for many many years. In the end, Ruslan ranked 14th and made history as the most successful competition barista Ukraine has ever had. We may have not made finals, but hey – 14th best barista in the entire world isn’t too bad at all! Lessons learned ‘The boy who lived’ said Vlad about his brother after the competition had finished. I cannot put in words how impressed I am by these two brothers and the Ukrainian Coffee Community. Their strength and their absolute drive, not accepting defeat at any time and the belief that there will always be a solution is mindblowing. Many years ago, when I was competing in Barista, I broke under the pressure of going to the World Coffee Championships, and ended up not being able to represent Germany. I always believed I had to punish myself in order to deserve a title and suffered through my training, being extremely hard on myself. Everything had to be super German, everything had to be super prepared and if anything went wrong, I freaked out. I had to be perfect. This year I have finally realised that it is not about winning a title or a flashy medal. It is the very quintessence that coffee connects people, coffee is emotion and competition is growth. If you are happy with what you show and if you love yourself, the coffee, the concept and your team, you can only win. This year, by coaching others I have learned the biggest lesson of my life and I am immensely grateful for it. A special thank you to everyone in the Ukrainian and German coffee communities for their endless support and friendship. You have no idea how much you mean to us! An even more special thank you to everyone who helped us during this campaign by sending, sharing, roasting and donating coffee to our cause. We are forever grateful for your generosity.

For the last seven years, I have competed in back-to-back coffee competitions, including the Barista, Brewers Cup, Cup Tasters and Coffee in Good Spirits Championships. In late 2022, I decided that I wanted to take a break and share my experience with others. I wanted to grow as a coffee professional – so, I applied to be a judge in coffee competitions and was also given the opportunity to coach and help some other baristas and coffee lovers. My mantra was set: Share knowledge and grow from the experience of pushing others to do their best. This sounded quite calm and structured … little did I know what was coming! The following is the story of me and several competitors travelling to the World Coffee Championships this year in Athens – what it took to get there, all the struggles we faced, and the victories we shared. I hope it serves as inspiration for anyone that wants to compete in coffee, or to push themselves beyond the boundaries of what they think they’re capable of. Two Brewers, a Coach and a Plan After my results at the World Brewers Cup in 2022, I was determined to become more involved with judging, coaching and helping other competitors achieve success. After being lucky enough to judge the 2023 Polish Brewers Cup, I started to get a number of messages from aspiring competitors from Germany and across Europe, who wanted to improve their skills for the competition stage. I figured that a great way to share knowledge would be to host a course – so, I organised and hosted a five-hour course on the Compulsory Service component of the Brewers Cup, hosted at the BER Rancilio Station in Berlin. One of the attendees of this course was Erik Freudenberg, a 21-year-old student who is a passionate home brewer and previously won the Filter Coffee Cup competition in Germany. Erik and I had previously spoken about different options for competition coffee, and I had connected him with a roastery that had found a coffee for him to use. When it came time for the German Brewers Cup, I was amazed … all the attendees of my Compulsory Service Course that competed made it to the finals, placing in the top three qualifiers! And incredibly, Erik – a first time Brewers Cup competitor – won the competition and became one of the youngest coffee championship winners in German history. Soon after Erik was announced as the new Brewers Cup Champion, I decided to try and help him further and continue training with him to prepare for the world stage. I already had a coffee in mind that I’d tasted previously, so I had some kilos sent over. I roasted it, tried it and fell in love. This coffee was so special, so sweet, so complex and clean that I couldn’t forget about it. I showed it to Erik and he agreed – we had a plan and were ready to go! Meanwhile, my friend Vladislav Demonenko asked me to help him for his national brewers cup, which took place in Ukraine during mid-May. To be honest, I was scared. I didn’t want him to go to Ukraine as it is a country at war and it is very risky to go there, but his mind was made up. He said if he would win, he would qualify for next year's brewers cup in Chicago, which would give us enough time to prepare properly. Preparing Vladi was easy as we already worked together last year, preparing for the World Coffee in Good Spirits Competition in 2022. We know how to work with each other and have become great friends since last year. When he approached me I didn’t hesitate and gave him a draft of a presentation that I prepared just for fun. I know that sounds odd, but I had an idea and got inspired by a dry ice technique I have seen in Brazil, performed by the talented Gabriel Agrelli. Gabriel used special Sake bottles and used dry ice to chill his brewed coffee, capturing the volatile compounds in the extracted coffee. It reminded me immediately of Coffee in Good Spirits and I wanted the European coffee scene to experience this beautiful way of brewing as well. Thank you Gabriel for this beautiful inspiration and your amazing performance in Brazil! So I created a performance and text around this technique, we changed the wording a bit to not match me but to match Vladi’s style of performance, and we used the same coffee I had received for Eriks world presentation. This way, we were hoping to get feedback on the coffee before the World Brewers Cup. So the plan was made: Use the same coffee, get feedback for Erik, and as Vladi would compete in 2024 if he won, we would all learn and be happy. So Vladi went to Ukraine and competed, but he wasn’t alone. His 18 year old brother, Ruslan competed at the same time in a different discipline, the Ukrainian Barista Championship, also using the same coffee. And somehow, they did the impossible – Vladi and Ruslan won each of their disciplines! I was so proud of them, and so happy that I was able to play a part in such a meaningful moment in their lives. As a plus, we also received great feedback for the coffee and felt super confident. And this was when things started to get difficult. A wonderboy named Ruslan Photo: Katie Burnett After Vladi had won his nationals the Ukrainian championship, he received the news that he didn’t qualify for next year’s competition in Chicago, but for this year in Athens … which was 4 weeks away. To make things more difficult, Ruslan would also have to compete in Athens – so we’d have to train them for a world competition in just over a month’s time. This scenario isn’t new to competitors, and many have had to deal with a short turnaround time from national to world level. However, I started worrying as I didn’t have enough coffee to support all three competitors. I asked the producer to send me more, he said no worries and we started making a plan – Erik already was in the middle of his practice, for Vladi we didn’t really have to change too much as he got great feedback and now, we kind of had to focus on Vladis brother, Ruslan. When I saw Ruslan win, I was so happy for both him and Vladi them. It showed how great Vladi has become as a coach and mentor, and it made me so proud. However, for the World Barista Championship Ruslan would have to compete in English – the problem was: he doesn’t speak any English. It is possible to use a translator on stage, but it is often really difficult and it severely reduces how much you can say on stage. After the two of them had finished celebrating, I said that he has to come to Berlin as soon as possible so I could coach him in his routine – but mainly help him with language and intonation. We waited patiently for the government to approve his visa to leave the country. In Ukraine, men over the age of 18 are currently not allowed to leave the country unless they have a special reason. With every day that passed we got more anxious. I wrote his concept and speech, trying to match the drinks that Vladislav designed with the overall topic of ‘Unity’. We went through my old competition gear and sent as much as possible to Ukraine so he could start practicing and memorising sentences of his speech. After 1 and a half weeks of waiting it was clear … Ruslan wasn’t allowed to come to Berlin. Instead, he only received a visa to travel to Athens on the 18th of June, which was only 4 days before the World Barista Championships began. So, online training it was. I ordered more coffee to send to Ukraine and we started scheduling training plans for each competitor. Erik and I used the weekends to practice together, and Vladi and I practiced during the week. I was constantly asking to see Ruslans performance as well but he said he needs a couple days more to learn the text. With 2 and a half weeks to go, Ruslan presented the first time in front of us via video call. I then realized the extent of how impossible this mission seemed to be. Ruslan had learned 15 minutes of English text by heart, word for word. I couldn’t believe he didn’t understand me when I provided feedback, because surely you must speak the language if you can memorise 15 minutes. But everytime he finished we needed Vladi to translate between us. We tried our best to improve his workflow, but there is a very limited amount of detail you can even see online. Some days we couldn’t see his run throughs at all, because the internet in Ukraine didn’t work. He messaged us with air sirens in the background and more than once we finished our call and I teared up because I just thought that his situation wasn't fair. No preparation time, no proper possibility to practice, everything seemed a bit improvised. But every time we hit a problem, Vladi, Ruslan and the whole Ukrainian crew just didn’t give up and tried to fix it. The coffee struggle As I mentioned earlier, we had to reorder coffee to make sure everyone could compete. After the first reorder arrived (of course one week later than planned due to German customs), Vladi and I roasted and cupped it. But something was off. The coffee had the same name but the label was different and it didn’t taste like the coffee we had before. To make sure we had enough for espresso as well I placed another order and sent most of it straight to Ukraine. One week before Athens we tried all the coffees we had and it hit us – they were all completely different from each other. We had various coffees that had different qualities but never the same profile as the coffee we ordered first. The panic was real. Only one week to fix it, stay calm, don’t stress the competitors and find a solution. We asked everywhere, in all of Europe, who might have some of the very original coffee left and found someone in the UK. A friend of ours helped immediately and flew for three hours to London, just to pick up our coffee (thank you, Mani)! Crazy. As a backup, we also ordered from a friend we knew had some, and the producer himself organized for a Korean roaster to roast and then bring it to Athens. The producer also had his own team at origin that also roasted 3 kg for espresso and for filter. We also contacted friends in the Netherlands to see whether they may have espresso to compete with – because four days before competition started we literally had zero coffee for Ruslan and just tiny amounts of the original filter coffee that I stored in my freezer. Better yet, none of the coffees we ordered ever made it to Germany in time, the coffee our friend picked up in London was yet again a different quality of ‘the same coffee’ which we couldn’t use. We tried to stay calm and had to trust the coffee that got roasted in Korea and at origin. When we arrived in Athens, we organized all the pickups from the different coffees we could use, went to our accommodation and started cupping. We had about 30 different coffees, most of them labeled as the ‘same’ coffee at our apartment and what shall I say, none of them was the coffee we tried for nationals. So there we were. Me, three national champions and bag upon bag of coffee, but none of it was quite right and what we wanted to present on the world stage. After all the struggles to get here, the hours of coaching between cities, wars and borders, we’d nearly made it to the end … only to hit a wall. Part II coming soon!

What makes a great customer experience and are seasonal drinks a part of it? This question can easily be answered by yourself probably. What was an experience, you really valued and you love thinking about it, maybe even recommend the place or person who has provided this great experience to you. And what made this experience excellent? For me, it was visiting Maybe Sammy, one of the world's 50 best bars and owned by my friend and role model, Martin Hudak. But why do I cherish this memory so much? It was a combination of: Friendly greeting when coming inside the venue Attentive bar staff Great quality of drinks Great delivery of drinks Passion Creativity Design Of course we can’t all be like one of the world's best bars, but when it comes to elevating your menu, I have a couple of great tips for you. Why is it important to offer seasonal drinks? Seasons change and so do our preferences in what we consume. Iced and cold drinks make up to 80% of a businesses revenue on a hot summer's day, when in winter it might only make 20%. So if you want to be as profitable as possible, you provide a wider range of cold drinks in Summer and vice versa in the colder months. Seasonal drinks can also be a great marketing strategy to lure customers in the shop, especially when they are new or something the customer hasn’t tried in a long time. Customers are curious and most of the time more adventurous than you might think. Best case scenario: you create a new trend and more and more new people will visit your venue and might become regulars after time. How important is the visual presentation of my seasonal drink? Looks are very important for seasonal drinks, as they are the opportunity for you to make your menu more colourful! Coffee drinks are usually pretty monochrom and except for beautiful Latte Art, the colour spectrum is pretty much 50 shades of brown. Even a Matcha Latte can add a pop of exotic to your menu! When it comes to creating your drink, you can be super creative and you can integrate the whole team! How to build a seasonal or signature drink? Involve the whole team. The best experience I’ve ever had when it comes to inventing new drinks was in Australia. The company I worked for organised mini competitions with regular customers as judges to crown for example “best milkshake of the month”. My coworkers got really competitive and it was just so entertaining and motivating. Of course you don’t have to always organise a whole event if you want to change the menu, you can also just create a poll online of what the staff wants to serve, what customers want to drink and maybe collect some ideas on a mood board for everyone to participate. 2. Take inspiration from the internet Most drinks I make are inspired from ideas I saw somewhere. Sometimes it are real life experiences and often it is just the internet! So just save some of the drinks you see online and collect them in a separate folder, it will help you to create a mood board and to organise the vision you have for the new menu. Sometimes even the glassware will inspire you to find new ways of presenting your drinks. Don’t underestimate the impact of visuality of your drinks. If customers take pictures of your drinks that can work as free advertisement! 3. Create easy recipes Your signature drinks should not interrupt the workflow at the bar and should be easy to make. Preparation in key. If you want to use ice cream in your drinks, research if there is an option of small 100-120ml packaging. This way you always have the same amount of icecream and the staff just have to rab a single portion out of the freezer. It really speeds up your workflow immensely and is very hygienic. Make sure all your ingredients are easy to get, easy to prepare and that the drinks are easy to make. This way your bar staff will be very excited to recommend these drinks! I always recommend not using more than 4 ingredients to create a new drink. 4. Think outside the box If your venue isn’t allowed to sell alcohol or you just don’t want to serve it, you can still offer a wide range of alcohol free mocktails that will make your menu more diverse. Alcohol free mix drinks are getting more and more popular and look very classy, spreading the vibe of an expensive bar at any coffee shop. I will be publishing a list of summer drinks on the 26th of may 2023, on the day of my summer drinks special worksop in berlin. If you want to join this workshop, register now via: https://www.ranciliogroup.de/post/summer-drinks Until then, have a great time and try out lots of different recipes to make your summer menu 2023 pop!

Rancilio x Lavazza The best combination to elevate your next Event! On the 24th of February 2023 we finally opened our new Showroom in Berlin and I had the honour to host 150 guests to celebrate this event with them. Besides an outstanding grazing table from Feasts of Eden, I organised a Photobooth, a DJ and I knew I wanted to serve some Coffee Cocktails to set the right mood. (buisnesses linked at the end of this article) Coffee Cocktails are on the rise, they are super modern, offer a different drink experience and made right, they offer complex flavours with the right kick of caffein. To make sure the guests don't have to wait too long for their cocktails and to ease the workflow it helps if you use recipes that are easy to pre batch. 3 easy cocktail recipes The first cocktail I want to share with you is inspired by a world competition winning signature cocktail, made by Vladislav Demonenko and me for his 2022 World Coffee in Good Spirits Championship. We call it 'How I met a pineapple' and this are the ingredients for one cocktail: Single Shot Espresso - Lavazza La Reserva De Tierra Brasile 30 ml Plantation Pineapple Rum 15 ml Cointreau Dry Orange Liquor 10 ml Acid Mix - Citric and Malic 1:1 (both acids are available at my organic supermarket and they come in powder) 15 ml Simple Syrup (1:1 sugar-water solution) 30 ml Monin Raspberry Puree Method: Combine all ingredients and shake on ice, single strain the shaken drink and serve. Ingredients: 1 l Lavazza Espresso 1 l Pineapple Rum 500 ml Cointreau 350 ml acid mix 250 ml Sugar Syrup 1 l Raspberry Puree Add all ingredients into a foodsafe canister, try to mix well, keep refrigerated, use 125 ml per drink and shake on ice when ordered. The second cocktail represents me and my love for sour sweet Margaritas. It captivates by its simplicity and the fact, that you don't even need a coffee machine to make it. Nicole's Coffee Margarita Ingredients: 30 ml Cold Brew Liquor ( I have used the Cold Brew X from Röststätte Berlin) 15 ml San Cosme Mezcal Bianco 40 ml Lime Juice 20 ml Simple Syrup (1:1 water- sugar mix) Method: Combine all ingredients and shake on ice, single strain the shaken drink and serve. Recipe for 35 portrions: 1 l Cold Brew Licor 500 ml Mezcal 1.4 l Lime Juice 700 ml Simple Syrup Add all ingredients into a foodsafe canister, try to mix well, keep refrigerated, use 105 ml per drink. Lavazza x Ranilio best Espresso Martini ever For the Lavazza x Rancilio colaboration at the event I wanted to serve a classic Espresso Martini BUT I wanted to make it outstanding! That means I really had to focus on the ratios and the right ingredients for this Cocktail and the guests loved it! Ingredients: 30 ml Belvedere Vodka 30 ml Lavazza La Reserva De Tierra Brasile Espresso 30 ml Röststätte Cold Brew X Coffee Licor 10 ml Simple Syrup (1:1 sugar-water mix) Method: Combine all ingredients and shake on ice, single strain the shaken drink and serve. Recipe for 35 portrions: 1 l Belvedere Vodka 1 l Espresso 1 l Cold Brew Liquor 350 ml Simple Syrup Add all ingredients into a foodsafe canister, try to mix well, keep refrigerated, use 100 ml per drink and shake on ice when ordered. When it comes to glasware, I can only recommend renting glasses, preferably 200ml white wine glasses, that get delivered and picked up again. This way you have no stress and I have ordered 200 glasses and had exactly 4 glasses left at the end of the evening. Calculate with at least 20kg of ice. The cocktails were all consumed and the guests were super happy. When planning your event, make sure to organise a Bartender, that is used to a busy bar environement. Luckily I had one of the best bartenders ever at this event and the opening was a huge success. Remember the following when planning your big day: Food should last the whole evening and include vegetarian and vegan options. Order drinks in advance, including beer, wine and various alcohol free drinks. If your customers can't all come at the same time, what is often the case, a fixed event plan might be difficult. Plan multiple speeches every 2 h so everyone can listen and include games, that can be played at any time. If you have a give away like I had, arrange a fix time where people that have already left can follow the draw on social media. Photo Booths with your company logo on the pictures are a great way to capture the event for everyone and you will get all the files at the end digital. Do not forget to book a photographer. It would be a shame if the glorious night isn't captured professionally and you can use the photos for social media, even months later. Musik keeps the party going. Book a DJ that knows how to party, but also knows how to be chill. You don't need heavy rave musik at 4pm. Have fun. If you are enjoying yourself, your guests will do so too. I hope this will help you to make super delicous drinks the next time, you invite guests over! If you have any questions, just reach out to me and send me a message. Here a short list of companies I have used for my event: Event Location: BER Rancilio Station, Joachimsthalerstr.17, 10719 Berlin Food: https://feastsofeden.com/ Drinks: https://www.hoffmannbringts.de/?gclid=Cj0KCQiA6fafBhC1ARIsAIJjL8nAjJS3Je8a1wpY5RnJEcb3wxJW1Tvh2W6_nuPCCy3VcoY4zhlXlC4aAvS8EALw_wcB Photobox: https://selfieboxberlin.de/ Photographer: @shotbyandi Give away: Donations went to https://www.projectwaterfall.org/

The coffee industry is one of the most modern, open minded and future driven industries we know – or at least, it wants to appear like that. We are trying to leave a mark, set a statement and improve the coffee quality around the globe by sharing information on varietals, processes and direct traded coffee beans whilst our shops are getting cleaner, more edgy and our equipment is getting more and more advanced. Despite our advancements and progression to create a world of better coffee, many people are being left behind. Across the world from coffee farms to cafes, women are treated as unequal, lesser or other to their male counterparts. To celebrate International Women’s Day, I wanted to explore why it’s important to acknowledge and empower women in the coffee industry, share some of my experiences as a woman in coffee, and provide some tips on how we can work towards a more inclusive and equal industry. Why is it important that we acknowledge women in specialty coffee? Last year, I had the honour to be part of a SCA course, sponsored by Urnex Brands and taught by Erika Koss/@aworldinyourcup. In this sustainability course we learned and discussed the topics of gender equality and this opened a whole new dimension on the topic to me (course link at the end of this blog). Erika introduced this class with a brief history of coffee, talking about colonisation and slavery. I very quickly realised that while I had some idea about this terrible history, I nearly never think about how it affects the way coffee is traded, work is valued and how it still an aspect of pricing coffee at origin. One of the facts we learned was incredibly eye opening for me: up to 80% of the work on coffee farms is done by women. They pick, sort, wash, carry and process the coffee – however, the thing they all have in common is that, on average, they earn less money than their male counterparts. A lot of the time, men are responsible for the finances of the households, and in several coffee-producing countries, women aren’t even legally allowed to have their own bank accounts. Studies have shown that women are more creative, have more level-headed judgement and most of their decision making is highly communal, prioritising the well-being of the community and the future generations over immediate profit or personal gain. For example, coffee farming in Colombia is dominated by women and their respect for nature has helped to create a wild forest farming landscape. Rather than mono-cultivating the land by exclusively growing coffee, they plant a range of flora and embrace diverse growing practices in order to support local ecosystems and lessen impact on the environment. In this course, we were also told that on average, women are also more interested in long term investments for their community. They do this by trying to raise the standard of coffee quality by investing in better drying and storing facilities, usually pay their workers a better wage and are highly interested in programmes that will help them learn new skills. I wanted to start this blog post with talking about female coffee farmers as a) this is the origin of our entire coffee world and b) it just reflects how women do so much work in this industry, but fail to be properly acknowledged or rewarded. My experiences as a woman in the coffee industry Now travelling from the origin of coffee all the way to me as the one of the last pieces of the coffee chain as a female barista, I live in totally different conditions. I have the freedom of speech, political equality and I can make autonomous decisions - I can not complain at all! However, it is not about complaining but improving the world we live in if we realise that there are unequal things happening. During my recent years working in the coffee industry, I have worked hard and shown that I am just as passionate and smart and talented as my male colleagues. I have made it to the world stage and placed in the finals and year after year, even if I didn’t win, I went back and tried to always improve and never give up. So, I would say I have just as much drive as other male baristas. But even if I have proven all of this, I still find myself in situations that are unequal to the point of total frustration to me. There are so many opportunities to evolve in a career in coffee, from being behind the counter to perhaps working as a roaster, technician or salesperson for machines. However, in my experience I have found that this evolution in a career is either not expected from women, or not acknowledged. As someone who has extensively trained in the development, use and repair of coffee machines and grinders, I have visited many exhibitions and explained so many machines to customers - despite my work and knowledge, I was very rarely recognised as a person who was highly skilled and informed when it comes to technical issues and scientific research. Most of the time, I would be mistaken for a hostess and asked if I could please “Get the salesMAN a sparkling water, not too cold”. This is not the only time I have been treated differently or poorly for being a woman in the coffee industry. In 2017, I attended a large coffee convention in Italy and was sexually harassed by the booth manager whilst sharing a taxi on the way to the hotel – I had no way to leave the vehicle and it was the worst situation I have ever been in. Multiple times, I have been asked to be the face of, or ambassador for a business and when I asked for an official contract or agreement, told “You should be happy that you have this opportunity”. So as a woman, apparently I should just be happy to have work, but not be treated as a professional. A brighter future It is hard to not get bitter and give up, as sometimes it seems impossible to get ahead or have equal opportunities in an industry dominated by men. But then, there are also the developments that make me believe in a better future. As a competitor, I am incredibly inspired by all the great women that have completely changed the face of the world coffee competitions. Women such as Agnieszka Rojewska, Emi Fukahori, Wendelien van Bunnik, Joo Yeon, Du Jianing, Manuela Fensore and many more are my biggest motivation and they give me the drive to compete until I win. These women have helped to guide a new era in coffee, where women show their skills, show that they are amazing and carry the title with pride and grace. I am also so inspired by the amazing women that work behind the scenes at coffee events, such as Amy Ball, Estelle Bright and many, many others that show me how strong, organised and skilful they are. They handle this incredible responsibility so well, and I just worship their passion and dedication. Finally, I am seeing more and more women learning technical and theoretical skills in coffee, particularly in engineering, machine development, extraction theory and quality control. More than ever, I receive messages from women all over the world sharing their work, their goals and their experiences - the future is looking brighter, but we have a long way to go. What we can do to empower women in specialty coffee? As we seek to make the world of coffee a more inclusive and diverse place, it can be challenging to know exactly what each of us can do to work towards this. No one has all the answers, and each part of the global coffee industry has different needs and areas that need to be addressed. Despite this, I thought I would provide my thoughts on ways we can empower women in the coffee industry: Be an ally In one of my previous workplaces, there was a man who was continually making sexual comments towards the women who were working there. None of the women wanted to kick this man out of the cafe or ‘cause a fuss’, but my male colleague took this man outside and told him he wasn’t welcome any more. Stand up and support women when you see them being mistreated, spoken down to or not acknowledged. Standing up and saying “Don’t talk to her like that”, “Can you please not speak over her” or making sure that women are being treated fairly is the first step towards equality in our workplaces. Know your worth and don’t accept inequality This is by far the hardest lesson and I think I am just learning it now. In my case, the lesson I am learning is to say “No, I am worth more than that”. I will not settle for empty promises or accept simply being mentioned as payment anymore. My male colleagues are making a living of their coffee career, that allows them to reinvest and start amazing projects - if they can do it, I can do it too. It is hard to say no without ‘feeling like a bitch’. But I am not being a ‘bitch’ or a ‘drama queen’ when I disagree with a contract, a conversation or any kind of business decision. Instead, I am being driven, focused and worth it. Know your worth, and know that you don’t have to accept inequality or lesser treatment. Support companies and projects run by women There are so many incredible companies, initiatives and projects across the entire global coffee industry that are founded by, owned and run by women. By supporting them, you support a generation of women who are seeking to create a more inclusive industry. Last year I had the pleasure to interview the girls from ‘Girls Who Grind Coffee’ in the UK. Talking about their business model, which includes supporting women throughout the whole supply chain of coffee, isn’t just inspiring but also a proof of a very well-working female support system. Both of them have realised that they can do anything they want, if they work hard for it and still manage to raise kids. Check out our interview on my podcast. Here are some great social media accounts that I can recommend to follow: @girlswhogrindcoffee @strongwomenofcoffee @womenincoffeeproject @womenincoffeewa Keep learning and sharing When I first began working as a barista, I had no one who helped me, no source of information and even when I went to the competition stage there was a sense of keeping secrets, so I hardly got any help from my peers. I didn’t have the money to afford an expensive trainer, and there were very little online resources to help build knowledge. These days, there is a wealth of knowledge shared on the internet, brewing recipes and videos everywhere and many online courses and programs you can undertake in order to improve your understanding of the industry and how women contribute to it. It doesn’t matter if you are a man or a woman, you now have the opportunity (and the time) to learn more than ever, which improves the skills of the next generation baristas and it will change the face of the industry. If women keep learning and advancing their skills in the industry, slowly we will ensure that gender will have nothing to do with your knowledge of coffee. Here are some amazing courses and resources to to look into: Specialty Coffee Association: 'Gender Equality and Coffee: Minimizing the Gender Gap in Agriculture' - White Paper (Digital) Specialty Coffee Association: Coffee Sustainability Program (course) International Coffee Organization (ICO): Gender Equality in the Coffee Sector (2018 report) genderincoffee.org I hope that the above has been interesting or informative for you. As a woman in coffee, I am very lucky to have had many amazing experiences and opportunities; however, there have also been as many missed opportunities and poor experiences due to my gender. By working together, supporting one another and educating ourselves, we can work towards a future of better coffee not only for women, but for the entire world. If you haven't had a chance to listen yet, check out my mini podcast series, 'She's The Barista', in which I interview coffee professionals from across the world to talk about women, coffee and their experiences. If you would like to share any of your experiences as a woman in the coffee industry, or want to speak further about any of the above, please feel free to reach out to me. Who run the world?