After training roughly 20 hours a week for 8 weeks, Winston Thomas from Origin Coffee was announced as the winner of the 2017 National Barista Champion. “It still feels unreal to a certain extent,” says Winston. “When I think of the past winners whom I consider some of my role models in coffee, I don’t consider myself to me part of that club yet. Perhaps it will sink in once I’ve competed at the World Competition.” As winner of the National Barista Championships, Winston now travels off to participate at the World Barista Championship, in which approximately 54 other countries compete in.
“The journey leading up to the competition was very special,” says Winston. “I learnt a lot about coffee and myself during all the hours of practice. Being on stage and presenting to the judges was also a lot of fun and then winning the competition just topped it all off.”
Runner up, Hary Mole (TriBeCa), Craig Charity (Lineage Coffee & All-African Barista Champ 2017) and winner Winston Thomas (Origin Coffee Roasters) ©CoffeeMagazine/FerreriaWhen asked about the importance of the competition in South Africa, Lani Snyman from SCASA says that “It showcases the Barista skill and provides exposure to specialist coffee served in South Africa. Consumers need to understand that this is a specialist art and needs to be supported by the industry to improve coffee quality served at coffee bars.”
For the competition, the finalists needed to prepare three categories of drinks – 4 espresso, 4 milk beverages and 4 signature beverages – to a panel of 7 judges within 15 minutes. The finalists were also simultaneously judged on their technical ability and cleanliness. “Sensory judges judge the espresso on crema, taste (sweetness, acidity, and bitterness), flavour (how well the barista describes it and how accurate the taste of that description is) and tactile, which is whether it is smooth, full rounded and has a good mouthfeel,” says Lani. “Judges also look for creamy, smooth, shiny and glossy milk on the milk beverage.”
The signature beverage portion of the competition showcases the creativity and skill of the barista. The taste of the espresso needs to be showcased, with its flavours emphasised and complemented by the other ingredients selected for the final drink. “The judges also score total impression based on how the barista took a command over his station and how well he knows the equipment. Technical judges look at the skill showcased while preparing the drinks. They score consistency in dosing and tamping, cleanliness, wastage and understanding of the espresso machine and grinder,” says Lani.
Winston’s coffee journey started in an unusual way. “I started drinking instant coffee in my early teens. It didn’t interest me that much until I read a letter in my town’s newspaper,” says Winston. “A woman that had recently moved to my town from Johannesburg complained that there was no good coffee around. This is when I began to question what a good cup of coffee was. As I started checking out different cafes and roasteries, my curiosity grew which led me to do a barista course at Origin Coffee Roasting with trainer Bilbo Steyn. She inspired me so much that after I completed my studies I managed to get a job as a barista at Origin (exactly one year after completing my course). The rest you can say is history.”
When asked about what he’s most excited about after his win, Winston says: “The opportunity to learn more and travel, tasting amazing coffees both locally and abroad. My coffee circle has been widened by winning this competition so I’m very excited to explore what’s out there.”
