Richard Wolak Interviews Michael Yung, the Canadian Barista Champion for 2007.
What lead you to joining Caffe Artigiano? And how long have you been a Barista there?
I was a regular customer at Caffe Artigiano for quite some time before I decided to pursue a career in specialty coffee. Once I made this decision, it was easy to pick out which coffee shop I wanted to work at. A daily dose of a double espresso made by Sammy Piccolo (World Champion in my eyes!) makes it hard not to want to be behind the bar at Caffe Artigiano. I've been a barista since January, 2006.
How are you involved with Caffe Artigiano?
I'm currently the General Manager of the Park Royal location. Prior to moving there, I spent about 17 months at Kerrisdale.
How long did you train for the Canadian Barista Championship?
I started training in August, following my return from watching and supporting Colter at the World Barista Championships in Tokyo.
What inspired you to become a leader in the Canadian coffee industry as a Barista?
I don't think that I was inspired to be a leader per se, but rather I'm continually inspired to push myself for a better understanding of coffee quality, preparation, and service. It was a natural decision for me to attempt a barista competition. I knew that I wanted to keep learning and this was a completely new area for me.
What supplies and tools of the trade did you use in your presentation at the Championship?
One tool that I brought with me to Toronto that a lot of people have commented to me about already was a Hario Vacuum Pot (also known as a Syphon). It's an older method of brewing coffee, utilizing a heat source and two glass chambers separated by a siphon and a cloth filter. It is my preferred method of brewing coffee at home, and something that I was very impressed with in Tokyo (seeing the siphon bars around the city). I wanted to share a bit of this experience with the judges and the audience so I incorporated into my signature drink.
Describe the drink you created as your "custom" drink in the 2007 Canadian Barista Championship & how long did it take to create your signature drink?
My signature drink, Amore, incorporated four flavour elements that were layered into a vodka glass, about 2.5 ounce capacity. The bottom layer is a black Mission fig puree. My signature espresso is pulled on top of that. Next is a Vanilla Bean chantilly that is infused with the coffee from the siphon. The drink is finished with a very slight drizzle of a sweet balsamic reduction. The aromatic tartness of the balsamic is used to accentuate the natural sweetness of the figs, espresso, and cream, providing an overall balance of flavours.
Do you have any mentors in the coffee industry, and if so who and why?
Although there are a lot of people to whom I turn for advice, information, or just a second opinion, I think I would be remiss not to mention the three individuals who have been the most supportive, the most accommodating, and the most amazing banks of coffee knowledge in terms of tasting, roasting, retailing, and working the bar since my introduction into this industry. And wouldn't you know it - all their last names are the same.... Vince, Mike, and Sammy Piccolo: Thank you so much!
What is your own personal favorite coffee? and why?
This year I've fallen in love with African coffees, specifically the Kenyas that 49th Parallel Coffee Roasters has been able to source recently. I've still kept the retail bag of my favourite coffee to date for 2007 - it's a Kenya AA Kihenia Estate. It's an incredibly floral, fruity cup that balances its crisp acidity with a very sweet, syrupy body.
What did you do before becoming a Barista?
I was a full-time University student before I became a full-time barista.
What is your favorite dessert to have with an espresso?
I think that a simple vanilla bean panna cotta would be my ideal dessert pairing with espresso. I'm not a huge fan of the chocolate-espresso union (although I can see its appeal), as I prefer the balance of strong flavours with subtle flavours. Likewise, the differences in textures, temperatures, and colours in the panna cotta/espresso pairing appeal to me as well.
Do you have any inside tips on being part of the lineup of winners over the past few years that have worked at Caffe Artigiano?
I'm the newbie! I think everyone has a great opportunity to compete and do well. A piece of advice that I received and found helpful was to make it all about the coffee. Although it's a "barista" competition, if your coffees shine through, so will you.
What interests do you have outside of the coffee business?
I've a rather crazy aviation fan, having seriously considered becoming a pilot before the coffee bug bit me. I also love cooking, traveling, shopping, and spending time with my family and friends. I know it sounds boring and all, but that's what keeps me happy!
POSTED: Wednesday, September 26, 2007