best4.coffee

Chloe Nattrass ist deutsche Barista-Meisterin. Sie wurde von Philipp Henauer trainiert und ist mit dem Kaffee „Sugar Sweet“ von der Finca Llano Bonito, West Valley aus Costa Rica zur Meisterschaft angetreten. Wir haben die Möglichkeit genutzt, ihr ein paar Fragen zu stellen.

What’s your secret for Seoul?
My plan is to meet and talk to as many of my peers as I can in the next year. I want Seoul to represent me but also to represent what is important to our community and I think the best way to that is to discuss, present and make a lot of coffee.

Where did you drink your best espresso?
Best espresso I ever had was my first day at the barn, it was , square mile Kilimanjaro natural. It tasted like pineapple and sweet red grapes. That’s all I can remember apart from the fact it blew my mind.

Why barista (and no other job?)
I like the communication I can have with my customer to tailor a drink for them of present them with something new. It’s seeing that instant satisfaction after they consume it that keeps me coming to work everyday. Or if they don’t, I love that conversation to correct that reaction. It’s give and take. I love it.

What was your bigest „ahaa“ in your career?
Competing for the first time. The first time I got of stage and realized it not as easy as it looks.

What would be unique in your own coffee shop?
Lots of things but one thing I want to stand out is how relaxed and happy the employees are and how much we love to do what we do. I think this is something that is not so common in a lot of specialty cafe. People take themselves to seriously. I’m serious about serving great coffee that justifies all emphasis.

What is your goal for Seoul?
My Goal is to come away having learned something new about myself, the industry, coffee itself and meeting the people that make that happen. Learning is always the goal.

What did since your win in germany change in your life?
As of right now tip toes. Apart from the amazing support I’ve received before and since. Very humbling and inspiring. I think it all starts new year.

How did you discover „coffee“?
I did an exchange program in Finland. I drank a lot of coffee. A lot of coffee.

What is an absolute „no go“ in coffee?
Hmmm a tough one. I want to say there is no “ no go“ because I’ve been proven wrong before. But one is never cold brew coffee.

What should change in coffee business?
Its growing. So it’s changing. Constantly. I would change so much as turn. It’s a commodity, so it has a much higher stake than quality. Which I think for us as specialty baristas forget.