From June 21st to 24th, 2023, the World of Coffee Athens in Greece was the vibrant host of this year’s World Barista Championship. The event, alongside the 2023 World Brewers Cup, World Cup Tasters, and World Cezve/Ibrik Championships, stood out as one of the most thrilling highlights of the expo.
In a historic victory, Boram Um from Brazil clinched the World Barista Championship title, marking the first time a competitor from Brazil has won the coveted title. Boram triumphed over five other finalists in a tense and competitive showdown.
But that’s not all there was to the 2023 World Barista Championship. Continue reading to delve into the performances of the top six competitors, and discover what future competitions might have in store.
Exploring the finalists’s performances at this year’s WBS the 2023 word’s coffee
Championships saw participation from 140 competitors, a significant number of whom vied for the top spot in the World Barista Championships.
Out of these, only six distinguished themselves to advance to the competition’s climactic final round.
Boram Um from Brazil: A Champion’s Journey to the top
Boram Um, representing Um Coffee Co., emerged as this year’s World Barista Champion, demonstrating his deep familiarity and expertise within the competitive coffee arena. Having finished seventh in the 2022 WBC and sixteenth the year before, Boram’s trajectory has been one of remarkable progress and dedication.
Kicking off his presentation with the poignant question, “Have you ever heard the line ‘it takes teamwork to make the dream work?’” Boram set the stage for his compelling narrative on the collaborative effort required across the coffee supply chain to enhance the quality of coffee.
For his espresso offering, Boram chose an anaerobically fermented Gesha variety from Janson Family Estates in Panama, introducing a novel technique known as rapid chilling—or extract chilling—to prepare his espresso. This method, he explained, is key to retaining more aromatic compounds in the coffee.
In the milk beverage category, Boram opted for a harmonious blend of Gesha from Janson Family Estates and a natural Pink Bourbon from Fazenda Um, his family’s farm in Brazil. He innovatively used freeze-distilled lactose-free milk with 3% fat content, which he then rapid-chilled after steaming to 50°C, aiming to sharpen the flavor clarity.
Concluding with his signature drink, Boram revisited the Pink Bourbon and intertwined it with his overarching theme of collaboration. By carefully selecting different ingredients to symbolize the roles of the producer, roaster, barista, and consumer, he vividly illustrated to the judges how unity and teamwork are pivotal in elevating the quality of coffee.