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 Mike Marquard, a contender for the American coffee crown:

What is it about coffee that inspires you?

It can always be different. There are so many points when a farmer, miller, roaster, or barista can choose between a set of options, and each of those options will lead to a different tasting coffee.

What did you learn by competing at the regional competition?

What I need to improve for the USBC. It’s a chance to work through the routine with a panel of diverse and experienced judges. It also makes doing everything with the microphone, audience, and strangers a little less intimidating the 2nd, 3rd, 4th time around.

Did anything catch you off guard at the regional?

Just a outfit change that I should have done 30 minutes early. My prep time for the regional was a bit intense and in a very small space. You can never be over-prepared at a barista competition.

Do you plan to change your approach at all for the USBC?

Yes, I’m changing my approach drastically.

How?

I used Costa Rican coffees in the regional, which are now out of season, and no longer available. I played off of different coffee varietals from the same micro-mill. I don’t have that luxury with our coffees right now, but I do have a stupendous coffee lined up that I’m excited to share. My approach will be a bit more about our approach to variety as an industry, rather than from the farm viewpoint.

What’s your goal at the USBC?

To win. And drink delicious coffee with good people.

What’s the key to a great signature beverage?

Over-saturating the flavor notes of your espresso in a really swank-looking way seems to work for a lot of competitors, but that philosophy of tasting doesn’t sit well with me. The competition is about coffee. To me, a great signature drink makes the coffee stand out even more than as a single espresso.

What’s your approach when choosing music for competitions?

Fun and personal. Not too distracting.

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

Yes. Savage Depot in Savage, MN. Also The Java House in Iowa City, IA.

If you could only drink one more cup of coffee, what would it be?

Press Pot of Washed Ethiopia Yirgacheffe Gedeo while it was snowing outside.

Related Posts

1. Q&A With Greg Lefcourt: 2010 Mountain Regional Barista Champion
2. Q&A with Lem Butler: 2010 Southeast Regional Barista Champion
3. Q&A with Lorenzo Perkins: 2010 South Central Regional Barista Champion
4. Q&A With Michael Phillips: 2010 Great Lakes Regional Barista Champion
5. USBC Competitor Mike Marquard (Kaldi’s Coffee Roasting Company)

This entry is filed under Coffee Pros.