Richard Wolak interviews, Anna Kaeppeli, 4th Place winner in the 2007 World Barista Championship
How long did you train for the World Barista Championship in Tokyo?
Already right after the Swiss Barista Championships, Tokyo was always in my head and I started to think about what I could do for my presentation. But serious training I started about two months before the event. I quit my ‘'normal'' job and focused only on coffee.
What inspired you to become a leader in the coffee industry as a barista?
For me it is not the goal to be a leader, the coffee itself is what is so fascinating with all its variety. The more I get into this world, the bigger grows the love. Being successful in doing what I love makes me even satisfied.
Where and when was the first Barista championship you competed in?
That was 2006 in Lucerne at the Swiss Barista Championships where I placed 4th.
I understand you are the Swiss Barista Champion, when was that championship held?
This years Championships were held in Berne on January 21st .
Do you have any experiences from the Swiss championship you would like to share with our readers?
As I come from the region of Berne, all my family and friends came to support me, it really meant a lot to me. So I would say, if you can share your passion, whatever it is, the experience is so much more intensive. I am sure this helped me to perform the best I can.
How did it feel to be in the top 6 at the World Barista Championship in Tokyo, both on a personal and professional level?
Personally: Being announced on stage as the first finalist, was the most beautiful moment I had ever in my work as a barista so far, I was overwhelmed. Professionally, the good placement at WBC opened many new doors for me and I could make new contacts to other professionals in this business. In the future, I will be able to travel more, I am really looking forward to these new opportunities.
Describe the drink you created as your "signature" drink in the World Barista Championship in 2007.
The inspiration for my signature drink ‘'brown gold'' gave me my country Switzerland and of course the coffee. It was a cold espresso drink with dark Swiss chocolate and real 24karat gold flakes. Other golden ingredients were sweet tea tree Manuka honey and a little bit of cream and vanilla sauce. The final taste gave some nutmeg and pepper. With all this luxurious ingredients, especially the real gold, I wanted to create a magic moment to the one enjoying it.
What was it like competing in the barista competition? Was it fun or stressful, or both?
The stress, hard work and sweat I had in the time before the event in Switzerland. But once I was in Tokyo, I tried to really enjoy the event and every moment of it. Of course I was nervous before my presentation, but all in all, I remember it as a very fun time.
Tell our readers about the Barista culture and coffee scene in Switzerland?
Swiss people drink a lot of coffee. But a real ‘'coffee culture'' at a high level as I dream of, is still missing. It's our job and goal as baristi to change this.
What advice/tips do you have for Baristas just getting started?
It's actually simple: True love and interest for coffee - the rest comes with practice and time.
Tell our readers what was involved in your training for the World Barista Championship in 2007.
I practiced my show as many times until I had it really ‘'in my blood''. For the specific parts as choosing the coffee blend, technical details or the language (Making the show in English was a challenge for me, as I usually speak Swiss German) I took advice from professionals.
What is your favorite food to complement your favorite espresso beverage?
What a question?! Chocolate of course!
What did you do before becoming a Barista?
My original profession was elementary school teacher. But I soon realized that my ‘'home'' was the gastronomic sector. So that's the work I did actually already since a long time a go.
Do you have any mentors in the coffee industry and if so, who and why?
I have a lot of friends and people who share the passion with me. But people who really supported me at the Championships as a true mentors are just a few to which I am really thankful.
What interests do you have outside of the coffee business?
My life is pretty much all about coffee at the moment, because this is where my heart is.
POSTED: Monday, August 27, 2007