The air was thick with the aroma of freshly roasted beans and competitive spirit at the New South Wales Community Coffee Championships! This year's event brought together the crème de la crème of the Australian coffee scene, from seasoned champions to enthusiastic newcomers, all vying for top honors in the Barista, Latte Art, and Brewers Cup categories.
We spent time with competitors, judges, and industry legends to get an exclusive behind-the-scenes look at the commitment, technique, and community that define these championships.
From Competitor to Critic: The Judging Insight
One of the most fascinating perspectives came from Nick, a former Latte Art competitor who made the leap to the judging panel this year. His experience highlighted the intense focus required on both sides of the competition.
The Judge's New Respect
Nick quickly realized that judging demands a different kind of intensity than competing. "It's more because of a responsibility to the competitors," he shared. "I don't want to upset them by giving wrong scores."
This responsibility has fundamentally changed how he views his own performance:
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Beyond the Design: As a competitor, Nick focused heavily on creative new designs. Now, he recognizes that executing the technical skills perfectly is just as, if not more, critical. A simple, perfectly poured Rosetta can outscore a complex, messy pattern.
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A Lesson in Presentation: Nick used to surprise judges by flipping over his pattern photo after pouring the milk, a creative flair he called "imagination." However, he now realizes this put undue pressure on the judges, who need that pre-pour time to review the planned design and prepare their scoring. For future competitions, clarity and efficiency will be key to helping the judges focus on the pour itself.
The Barista's Mindset: Preparation and Growth
We caught up with Linda from Toby's Estate, competing in the Barista Championship for the third time. Her insights offer a valuable lesson for any aspiring competitor:
Managing the Waves of Pressure
Linda's secret to handling the nerves is simple: manage expectations and prioritize personal growth.
"The overarching goal is that you know be really happy with what you've accomplished and managed to get out anyway because it takes a lot of time and dedication."
Her advice to newcomers? It's not about proving yourself; it's a side quest for personal development. Even if you don't win, the lessons learned under pressure will sharpen your skills and make you a more competent and less stressed barista back at the cafe.
The Importance of Workflow and Space
Linda noted that the biggest challenge often isn't the high-end equipment like the Victoria Arduino Prima machine or the Mythos grinders (which are amazing, she says!), but rather the limited and unfamiliar competition space. She always practices with the most minimum amount of space possible, a clever tactic to ensure her workflow is efficient regardless of the setup.
Game Changer: The New Coffee Community Championships Format
A major talking point was the revamped Coffee Community Championships format, which has significantly lowered the barrier to entry and made competition more accessible:
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No Signature Drink: The traditional, time-consuming signature drink is gone for the regional rounds, replaced with a focus on espresso and milk beverages.
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Reduced Time: The contest time has been cut from 15 minutes to 10 minutes.
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Provided Gear: Competitors no longer need to worry about sourcing high-end equipment; the VA machine, Mythos grinders, cups, and even brewing gear for the Brewers Cup are all provided.
Industry veteran Hugh Kelly, a three-time Australian Barista Champion, is a fan of the change. He notes that the new format encourages competitors to focus purely on taste and in-cup experience rather than expensive contraptions or overly flashy presentations.
"It's more of a coffee competition now and a coffee skills competition rather than a... 'who's the greatest magician' sort of competition," says Kelly.
Champion Advice for Aspiring Baristas 🏆
1. Hugh Kelly (3x Australian Barista Champion):
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Start with Curiosity: If you're curious about taste and experience, jump into the Community Coffee Champs. You already use the tools in a cafe every day; competition is simply an opportunity to refine your thinking and curating an experience.
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Find the Internal Fire: For those looking to excel, true success comes from a genuine, almost obsessive desire to discover something new in coffee, not just the desire to win.
2. Josh Robertson (Former Competitor):
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Fast-Track Your Skills: The pressure of competition, even if you fumble (like his now-mythical moment of forgetting to tamp all 12 shots!), sharpens your skills incredibly quickly. You'll return to your cafe bar as the least stressed person because you've mastered working under extreme pressure.
The NSW Coffee Championships proved to be more than just a contest; it was a vibrant gathering that celebrated coffee excellence, community spirit, and the continuous evolution of the craft.
Are you a barista considering competition for the first time? What's the biggest hurdle you think you'd need to overcome?
