Earlier this year, we made a connection with a talented young barista from Berlin, Germany. A former German Barista Champion and now the current German ‘Coffee in Good Spirits’ Champion (CiGS), Nicole Battefeld was on the lookout for some coffee to show on the world stage in the CiGS World Championships.

You’re a barista, a roaster, a trainer and on top of all this, a competitor – how do you balance all of these things?

I think it balances itself. To have the option of working in so many positions, being able to compete on top of this, balances many aspects of the larger topics in coffee – I don’t find myself totally immersed in one aspect of coffee, but am able to spread myself across a lot of aspects and obtain a general knowledge. In my work life, I have maintained a very balanced shift plan so that I’m able to give all of these positions and topics in coffee their own attention and focus.

In my private life, I’ve learned to balance all of those responsibilities with art and sports – everyone needs a release!


What made you decide to compete in the Coffee in Good Spirits competition?

To be honest …I decided to give Coffee in Good Spirits (CiGS) a go after I didn’t win the German Barista Championship. I had placed 1^st in 2018 but was unable to compete at the World Barista Championships due to injury, so when I came back in 2019 to the barista stage and placed 3^rd, I still had that drive to be back on stage and didn’t want to wait another year. It turns out that it’s very much aligned with my interests, and I really enjoy the level of creativity and individual flair a competitor is able to bring to the CiGS stage.


What is your process of selecting a coffee for competitions (do you cup many samples, does someone pick for you, how many do you try)?

After several years of working in specialty coffee and competing, I trust my intuition. I am surrounded by coffee professionals and there is just too much coffee in the world to cup. So, deciding on a coffee has a lot to do with trust and the right feeling. When it’s then down to maybe 10, I decide by cupping.


How did you choose your coffee for the World Coffee in Good Spirits? Why did you choose these coffees?

The main coffee for my performances was a natural caturra from Finca Deborah in Panama. I had the opportunity to meet Jamison Savage, the owner and producer of Finca Deborah in person whilst I was working at the Specialty Coffee Expo in Boston. I knew his reputation and that he made brilliant coffees, so after the expo had wrapped up and we were enjoying some drinks, I just asked! He ended up sending me three different coffees and the caturra really stood out and convinced me.

For my warm designer drink, I chose a Brazilian coffee that I worked with for a few years and I felt super safe and confident with it. For my finals, I was again lucky enough to make some great connections with the teams from Project Origin and ONA Coffee – they suggested a carbonic maceration-processed bourbon from Los Pirineos, in El Salvador. This coffee was part of the Jasper category of Project Origin’s CM Selections series, and the profile of red and dried fruits was perfect for the Irish Coffee I had to make during finals. I felt supported by the Project Origin team and trusted them to choose the right coffee for me. I am still in love with this Jasper profile and I didn’t have a single doubt about this coffee when using it on stage.


Do you have a favourite origin/process/flavour profile? Why?

Not at all. If you compare coffee to, let’s say, the colour blue. There are so many shades of blue: it goes from light nearly white, to clear ocean blue and it ends in a night sky, black blue. But, all of this is blue. This is how I see coffee. It has so many different tastes and you can “paint” so many different flavours with it. This is why our job is so exciting and never gets boring. It’s exciting!


What would be your advice to someone who is looking to compete in coffee competitions (ie. How do they start)?

Just do it. Just take all of the courage you can find and trust yourself. What do you have to lose? Every experience will help you grow. Importantly, you should search for support, by maybe finding some sponsors, talking to other competitors and surrounding yourself with people who will help you and give you honest feedback.

Do it. You’ll never know if you could do it if you don’t try.


What is next for you?

I’ve recently moved to Australia for a change of scene and to experience the coffee scene. I am so excited to get all this new input – I’m like a sponge that’s super thirsty and I just want to soak up all these different coffee experiences! As for competitions, I’m definitely preparing for both the 2020 Coffee in Good Spirits and Barista Championships in Germany. I’m looking forward to working more closely with the Project Origin team to find some exciting coffees for these performances to share with the world.

If you are interested in reading more or trying some of the CM Selections lots like the one used by Nicole, get in touch or check out our current offerings.