Reflections of a Barista Competition Judge

For the uninitiated, coffee competitions might seem like something out of a Christopher Guest mockumentary. A barista gives a presentation about a given coffee and brews it with exacting techniques, all while a panel of judges with aprons and clipboards takes meticulous notes.

For a particularly nerdy circle of coffee professionals and home baristas, barista competitions might as well be the Super Bowl. Through the years, competitions have been a driving force in the specialty coffee industry, fueling innovation and helping popularize new styles of coffee and equipment. 

This year, I had the honor of being a judge at the 2025 Turkish Brewers Cup. This was my sixth year judging and I’ve never been more impressed with the quality of competitors and the variety of coffees being prepared. 

I noticed several noteworthy trends. 

1. Blends are back 

Today’s coffee competitors are blending different origins, roast profiles, grind sizes, processes, and even species of coffee. 

After more than a decade of single-origin dominance, an increasing number of competitors are recognizing that a good blend can be more than the sum of its parts. 

The strategy can be risky, however. If the reasoning behind the blend is unclear or the flavor notes are muddled, this strategy is unlikely to yield a high score. 

2. The ceiling is higher, but the floor is higher too

I’ve often compared barista competitions to the Tour de France. You have a few leaders way out front, most of the competitors in the peloton, and a few stragglers trying to keep up. (In my competition days, I was always in the latter group. ) 

This year I was impressed with the overall field of play. Every competitor I judged brewed an exceptional cup of coffee and exhibited marked professionalism. At a time the industry is worried about shortages in labor and green coffee, I truly believe the future is in good hands. 

Notably, I gave out my first perfect 9 in a sensory category. One coffee had such an exceptional mouthfeel, the jury could find nothing wrong with it. Truly extraordinary. 

3. There have never been more brewing devices

Out of the 6 competitors I judged in the open service round, I witnessed 5 different pour-over drippers! As the inventor of a competition-winning dripper, I’m happy to see the diversity of products available on the market, and the unique recipes baristas are developing for these devices.

There was a similar diversity of materials, with porcelain, glass, metal, and plastic drippers all making the semi-finals.  

4. Agitation is out. Dispersion is in. 

When I brew coffee, I aggressively apply turbulence early in the brew to ensure all of the grounds are extracted evenly. 

File that approach under “elder millennial yells at cloud.”

Taking a cue from the 2025 Brewers Cup Champion Martin Wölfl, several competitors enlisted dispersion screens to minimize agitation. 

It’s a risky strategy, as it will likely decrease the overall extraction, but it can also minimize bitterness in the cup. 

Notably, the only competitor I saw using manual agitation (i.e. stirring or swirling), was using an immersion method. 

5. People still care about coffee competitions. 

Some industry thought leaders have publicly said that competitions have seen their heyday. I couldn’t disagree more. The competition not only brought together the Turkish specialty coffee community but also the Mayor of Gaziantep and local television. 

Something as simple-- or silly-- as a brewing competition still has the potential to introduce specialty coffee to a new audience. And that alone makes it worthwhile in my book.