Master Q+A Continued: Emilio Lopez Diaz—Part 2 https://t.co/7VfOrqB0A4
This is really one of the things I enjoy very much doing, but it’s one of the things also that I like to do just right. The first barista that I worked with was Craig Simon back in 2011; I was actually lying in a hammock at the beach, when a coffee friend texted me and said, “Hey, someone is using your coffee in the Australian barista championships.” I immediately logged into the live streaming and saw the very last minute of Craig Simon’s performance—that year he got third place I think. The next day after the competition I emailed him and invited him to El Salvador, and six months later he came down and started working on his coffees and routine for the 2012 Australian championship. He came at the heart of the coffee harvest, so we might have cupped about 250 coffees, tasted more than 100 espressos, and played also with different processes and fermentations.