From April 15-18, 2010, Anaheim is hosting the United States Barista Championship. Leading up to the competition, Food GPS is showcasing regional barista champions. Here’s Michael Phillips from Intelligentsia Coffee, the 2010 Great Lakes Regional Barista Champ and U.S. Barista Champion, who’s looking to retain his title.

What is it about coffee that inspires you?

So much, probably the most exciting thing right now is that it is kind of like the Wild West. There is so much we don’t know about coffee in every step of the process that if you are studious you can stumble across new things left and right.

No one has facts that are indisputable answers to these questions to the point where even the smallest players in the game can throw out ideas that change everything. It keeps me on my toes and always looking with a fresh perspective.

Since you’re the defending U.S. champ, what motivated you to compete again?

I had the opportunity to do some traveling last year that introduced me to a wide range of international coffee professionals. I wish I had been video taping the interactions because the first question everyone asked was “so… are you competing again?” In the beginning I wasnt going to compete, Atlanta was great but it took a lot out of me. After being prodded and nudged though I realized that I really do enjoy competing and there is little else that applies as much pressure to raise your game. Add to that the opportunity to work with an idea I have been interested in since I began competing and here I am.

What did you learn by competing at the regional competition?

Oddly enough I learned that the time on stage can be fun. I have always enjoyed the build up to competing where you develop a concept, learn a coffee and work on technique… actually performing though was terrifying. This was the first time where being on stage and actually talking with the judges about what I was doing was the most fun part.

Did anything catch you off guard at the regional?

The level and types of coffees other competitors brought. I had a variety of really clean, bright washed coffees from competitors in the top 6 this year. Being that I was bringing a super fresh, super clean Costa Rica I thought that would be where I may have had a little edge but no… All of these coffees were right there.

Do you plan to change your approach at all for the USBC? If so, how?

Chaps Josh… I plan to wear chaps.

What’s your goal at the USBC?

My goal at the USBC is to taste as much coffee as I can, meet all of the new kids bringing good ideas and to do the best run possible.

What’s the key to a great signature beverage?

Understand your coffee(s) better than anyone to the point where you can provide a perspective on it that they have not yet thought of. Part of me hates always serving the sig drink last but it works well as a narrative tool where everything builds to a point allowing the cumulative to be bigger than the sum. It also pretty much has to taste delicious.

Was there a coffeehouse you didn’t know about before the regional that you now want to try?

Not really. This was my fourth GLBC so I know most of these folks by now. It did reinforce how much I need to get up to visit the shop of those Madcap guys though, but I have known that for awhile.