From March 5-8, the Oregon Convention Center in Portland is hosting the United States Barista Championship. Leading up to the USBC, Food GPS is showcasing baristas who placed in the Top 6 in their respective region and decided to compete for greater glory. Here’s a contender for the American coffee crown:

Ryan Willbur
Intelligentsia Coffee & Tea - Los Angeles, CA
Western Regional Barista Competition Finalist

1. Did anything surprise you about your regional competition?
Nothing was too big of a surprise. I guess the three of us taking home trophies was a bit of a shocker. It was one of those things you hope for, but never really believe possible. So, to actually have us all heading to the USBC and placing well, that was a pretty rad surprise.

2. Will adjust your approach for the United States Barista Championship? If so, how?
Yes. My approach changes just in the sense that I am not preparing to compete in Los Angeles. I have figure out a what milk to use, where to source it from, where I can find the really fresh ingredients I need. Also, it’s a bit easier to prepare for the USBC, as I already have a routine, and from here out, all I am doing is trying to work out the kinks.

3. What is your goal at the USBC?
My goal for the USBC is to continue to improve and climb my way to the top. I’ve said from the beginning that the day that I stop improving is the day I’ll retire. I finished 11th last year and my goal is to do better than that.

4. What did you learn by competing at your regional?
The WRBC taught me a few lessons in drink balance. I am now being more exact in the amount of each ingredient going into my drink. I learned a couple of things about cappuccino milk and texture. Many of my judges felt that if my cappuccinos were a bit warmer than the coffee would stand out more.

5. What’s your training schedule like until the USBC?
I am spending afternoons preparing for the USBC. No set time, really. I open the coffee bar, take an hour break, then head to the lab until whenever I feel I’ve done enough. Nick, Devin, and I try to meet once a week to check up and see how everyone is doing, and that’s about it. Beyond that, I’m still on bar 35+ hours a week.

6. What’s a coffeehouse you didn’t know about before your regional competition that you now plan to visit?
I think I’ll be stopping by the Abbey next time I’m in Santa Cruz.

7. What’s your approach in choosing the music that plays during your performance?
I like to choose music that will make people dance and smile. That’s about it.

Related Posts

1. USBC Competitor Trevor Corlett (MadCap Coffee)
2. USBC Competitor Joseph Mains (Cartel Coffee Lab)
3. USBC Competitor Jay Caragay (The Spro Coffee)
4. USBC Competitor Robbie Britt (Zoka Coffee Roaster)
5. USBC Competitor Christopher Weber (PT’s Coffee Roasting Co.)

This entry is filed under Baristas, USBC 2009.