Get Ready for The Barista League’s 2024 Season

Get Ready for The Barista League’s 2024 Season

Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]


Know Your Sweeteners: Honey: Part One

Not all sweeteners are made equal! In this series, we’ll take a closer look at different types of sweeteners and syrups—starting with honey. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Arwin Neil Baichoo via Unsplash Though you can’t go wrong with simple syrup or the tried-and-true vanilla, there are many options when it […]


The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]


Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

From the heart of the Brazilian coffee lands, the Cerrado Miniero green coffee auction is for the first time happening globally online this year. Taking place Jan. 29-Feb. 3, the…

Get Ready for The Barista League’s 2024 Season

Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]

Get Ready for The Barista League’s 2024 Season

Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


Know Your Sweeteners: Agave: Part One — Indigenous Use

Known today primarily as a sweetener, agave can be traced back thousands of years. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo by Bruno Cervera via Unsplash Recently, we launched our brand new article series “Know Your Sweeteners,” where we’re discussing a variety of sweeteners and syrups, and analyzing the unique characteristics of each one. […]


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre…


Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…

Get Ready for The Barista League’s 2024 Season

Get Ready for The Barista League’s 2024 Season

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

4 Cool Cafés to Try Out in Kuala Lumpur

Jan 31, 2024 |

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital...

Get Ready for The Barista League’s 2024 Season

The Barista League has announced 12 competitions across four continents.

BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE

Photos courtesy of The Barista League

When The Barista League announces new events, it’s worth paying attention! This year, the schedule will be organized by geographic location, bringing together coffee people in various communities.

Two baristas behind a white Rancilio espresso machine at an Atlanta event. Giant kegs are stacked up behind them.
At The Barista League in Atlanta in December 2023.

When and Where

The two European tours will arrive in Berlin and Warsaw, Poland, in spring, and Bristol, U.K., and Barcelona, Spain, in autumn. The North American tour will take place in Montreal, Brooklyn, N.Y., and Denver.

Standalone events will also arrive in Mexico, Australia, South Korea, and the United Arab Emirates. Kicking off the 2024 season in February, The Barista League will also be returning to its hometown in conjunction with the launch of Nordic Coffee Fest in Gothenburg, Sweden. The Nordic Coffee Fest aspires to be the most sustainable coffee festival of all time, and is also organized by Ordna Event Agency.

An announcer and competitors on the stage at Brno.
At The Barista League in Brno, Czech Republic, May 2023.

2024 Barista League Dates

Location Date Venue
Gothenburg February 24 Eriksbergshallen
Mexico City April 18 Supremo
Berlin June 1 Jules Biergarten & Café
Warsaw June 8 TBC
Denver August 17 Huckleberry Roasters
Brooklyn August 24 Poursteady
Montreal August 29 Society for Arts and Technology
Bristol September 14 Extract Coffee Roasters
Barcelona September Hidden Coffee Roasters
Seoul November 9 TBC
Sydney November 23 Mecca Coffee Roasters
Dubai December TBC

Accessible? You Bet

In addition to focusing on sustainability in their events, The Barista League continues to be an accessible competition. It’s still 100% free to register and compete, and the competition is open to all experience levels! The Barista League provides all the coffee and equipment competitors need, so they can focus on mastering the fun challenges during the competition (pouring latte art blindfolded, for instance).

Inside an issue of Barista Magazine, and the caption: Barista Magazine, Proud Partner of The Barista League.
Barista Magazine is proud to partner with The Barista League.

The Barista League’s 2024 calendar can also be found on their website here. Check out The Barista League event nearest you!

ABOUT THE AUTHOR

J. Marie Carlan (she/they) is the online editor for Barista Magazine. She’s been a barista for 15 years and writing since she was old enough to hold a pencil. When she’s not behind the espresso bar or toiling over content, you can find her perusing record stores, writing poetry, and trying to keep the plants alive in her Denver apartment. She occasionally updates her blog.

Subscribe and More!

Cover image of February + March 2024 issue of Barista Magazine

Out now: It’s the February + March 2024 issue of Barista Magazine! Read it for free with our digital edition. And for more than three years’ worth of issues, visit our digital edition archives here.

You can order a hard copy of the magazine through our online store here, or start a subscription for one year or two.

The post Get Ready for The Barista League’s 2024 Season appeared first on Barista Magazine Online.

Get Ready for The Barista League’s 2024 Season

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Get Ready for The Barista League’s 2024 Season

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