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CTI: How and why WBC was created? And how has it changed
during these years till now?

SBG: It started as an idea of a man called Alf Kramer in Norway. He was
involved with starting up the SCAE and at that time he was working with a
creative team of people that took his idea and made it into reality. It was Tone Elin
Liavaag and Willy Hansen, who worded actively to run the first national barista
championship in Norway, this was back in 1998-1999. When I met Tone and
Willy I was sure that this would be an interesting championship to be a part of
and from that moment there was no turning back, we held the first World Barista
Championship at SCAE show in Monte Carlo the year 2000. It has changed a lot
To better understand over the years: both focus of the technical side of making espresso drinks and
what role competitions play the sensory side. In the beginning all participants had dark espresso blends and
in coffee scene we decided to no one had single origin. But over the years the coffee knowledge behind each
talk with Sonja Björk Grant, participant has got amazingly professional. In the past all blends were roasted
who is one of co-founders and by big roasteries and baristas displayed the packages on the judges table so
Head Judges of WCE and SCAE they could read what coffee was in the blend. But over the years the package’s
authorized coffee trainer, she is information changed into pure coffee knowledge, transparency, social awareness
also a barista, roaster and barista and respect for ‘from seed to cup’.
trainer, working in specialty
coffee for 22 years now. With
all that experience behind
her, we are eager to hear her
thoughts on the championships.

CTI: So what’s a head judge to do and how does he/she judge?
SBG: Head judge is a kind of a type of a manager. He makes sure that
everybody is playing by the WCE rule book. That means that the organizers need
to run the championship in a professional and sanctioned way, the judges need
to follow the rules while judging and the baristas have to honor the rules in their
performance. So the Head Judge combines all of these responsibilities. He is the
leader of the judges’ team and makes the final decision if there is a debate and a
grey area in the rules, but he does not give scores.
CTI: How score sheets for Barista Championship are built up?
Q&A
SBG: There are two different score sheets. One is with focus on technical
skills and workflow of the participants and the other is the sensory experience of
the espresso drinks, presentation and service skills of the participants.
CTI: What are the steps? What competitors need to provide?
CTI： SBG: The participants need to be professional baristas with good technical
Coffee skills, good coffee knowledge and service, to be able to create an inspiring coffee
T&I experience in 15 minutes.
Magazine CTI: In your opinion, what is the most important part in the competition?
SBG: This is a very difficult question and there is no simple answer.
But one thing that I like the most is about the championships is to follow the
SBG： participants through their journey of learning and growing professionally. I like
Sonja it when I see young baristas get more confident but humble at the same time
Björk and when they represent their country their passion shines through with honor
and pride. I know it is a bit cheesy, but I have seen it so many times happening.
Grant The championships can change baristas’ life if they want to, that is a simple fact.

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