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Event Report

On the second day at the camp, everyone seems to have motivating to think together with the others. It was impressive
loosen up their tension, and it was a bit of a challenge for the that Fritz kept repeating along his preparation that, “Remember
speakers to get the room to stop chit chatting and be-quiet. It that it’s all about coffee and customers, we are simply a tool.” The
started with an in-depth espresso machines technology discus- ultimate activity today is the group competition! Surprisingly,
sion by the Nouva Simonelli and Victoria Arduino’s technician, the challenge criteria scores were based on our creativity and
Marco Piccinini. The in-depth talk about five keys to brewing teamwork. Its main objective is for everyone to have fun and high
espresso was discussed and experimented. Later in the afternoon, energy. Everyone got very excited and all had to be involved in
Maruyama shared his extensive experience in roasting with differ- the team and the set up was exactly like a real competition.
ent machines from PROBAT to Loring, and how the technologies To conclude, it was seriously an unforgettable experi-
and sizes differ. The Proaster Roaster machine was used to roast ence at the Barista Camp. Everyone got to learn something new.
green beans by Maruyama. He roasted the coffee whilst thinking The time spent with each other at the camp, helping each other
out loud and told us all how and why he adjusts the temperature to figure out coffee problems make all became friends. It was
at certain ways and at certain time. He mentioned his tips and rather a much greater feeling than going to just a one day class;
tricks and how he uses all his senses of looking, smelling, and where no one had time to discuss and make friends. The learning
even listening to the beans in the drum. He opened up and shared space also encouraged teamwork and helping each other out to
with us his knowledge and technique for roasting. Everyone learn at a much faster pace. All the participants learnt to share;
later, cupped all the three batches of coffee that he roasted. The together there is a positive synergy to have more inputs and so
flavor, acidity, and mouthfeel were just as he described when he the performance prosper. Any one interested in participating the
was roasting them. Amazingly, he knew exactly what was really Barista Camp is recommended to bring an open-heart, to go learn
happening to the bean in different batches even though he has not and share things with your heart. And remember, Barista Camp is
used this roaster before. Later, different grinders were discussed a space to challenge everyone’s curiosity, to push limits, to bring
and illustrated. Explanations of differences in burrs and technolo- the best skills out! It is about understanding and sharing yourself
gies of the grinders were also talked through. Before going home, and the coffee throughly.
everyone were assigned into three groups of 5-6 people, and it
was said that this will be a team surprise on the last day.
On the last day, it is the espresso exploring day where
there was a competition between Kapo Chiu and Fritz Storm.
The excitement was; both were given the same beans, and are
supposed to think aloud and make the adjustments on their own
grinder and espresso machine to make the best espresso for ev-
eryone, as soon as possible. At this moment, everyone learned
how each think, and how adjustments are made, this create a
learning environment for espresso making. All had a chance to
taste the espressos and helped shipped in ideas. Techniques are www.thebaristacamp.com/
shared and discussed amongst the group. It was great fun and very

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