CG: Do you keep in mind that first second if you realized espresso was going to be greater than only a job for you?
Ben: Many baristas have a transparent “aha” second once they fall in love with espresso eternally. For me, it was a extra gradual course of and included many components.
Espresso gives a lifetime alternative to be taught, and never simply strictly espresso, however chemistry, sensory science, languages, and the checklist goes on! The those who I’ve labored with have develop into lifelong associates of mine and to have a profession with a few of your greatest associates is a large blessing.
Lastly, to have the ability to have a lot management over how one thing tastes is totally fascinating. My function entails sourcing, roasting, and brewing so I’m able to have a hand in each step of the espresso making course of and it’s and unimaginable profession. I believe having so many various causes to like the trade has been the explanation I’ve stayed pleased in espresso for therefore lengthy; there could be instances the place some component appeals to me much less, however the different issues I really like about espresso maintain my fireplace burning. After I step again, I understand that espresso was all the time greater than a job for me. I simply didn’t understand it but.
CG: This yr you stepped again on stage and received the Canadian Barista Championship once more. What was it like so that you can be again in that atmosphere, and the way did it really feel to come back out on high in 2025?
Ben: I’ve received to witness firsthand the Canadian competitors evolve and develop. Prior to now, the world degree was a lot greater than the requirements in Canada, however now I imagine that any of the finalists within the Canadian nationals might compete and excel at worlds.
It makes me very proud to see how far Canada has come on the worldwide stage, nevertheless it additionally implies that it’s a lot more durable to win. Even in any case these years, I’m nonetheless all the time shocked to listen to my title referred to as because the winner.
CG: Do you discover the rising degree of competitors pushes you to experiment extra, or do you have a tendency to stay with a mode that feels true to you?
Ben: I’m all the time on the lookout for new issues to share on the competitors. In barista competitions there are such a lot of failed experiments that by no means see the sunshine of day. My model of competitors is to all the time take just a few dangers and to try to bend the foundations only a bit.
