Try Matt's Favorite
Urnex Product

"Cafiza for sure! Preventative maintenance on machines is key, and Cafiza is used every day to make sure we’re available to serve guests all day every day!"
Cafiza® Espresso Machine Cleaning Powder

Photo: Shaunté Glover

What is your current occupation and employer?

Barista + more at MAME coffee in Zurich

List all the national and world coffee competitions you have competed in.

World Barista Championship 2019 (7th)

Swedish Barista Comp 2018, 2019 (1st)

World Barista Championship 2018 (8th)

When and how did you decide to pursue a career in coffee?

I used to be an aircraft engineer, and after deciding to take a break from this one summer - I found a job as a barista and have never looked back! I love working with coffee and making people happy!

How did you first decide to compete in a coffee competition?

It seemed like an interesting thing to focus my attention and learning on something productive - and the Swedish Barista Championship was in my Swedish family’s home town, so it felt like fate!

What’s the best piece of coffee-related advice you’ve received?  

“Make it taste good”

Do you think your background in aerospace engineering has helped you in any way with your work in coffee?

Definitely! The same principles of troubleshooting I used on aircraft apply to coffee! Eg: It doesn’t taste how I want it to, working backwards to find which part of my method is the problem and fixing it! I’m also super passionate and love getting my hands dirty to fix machines and grinders!

How far in advance did you start training for WBC? How many hours a week do you train?

It’s really been a non-stop journey since I started in competition. You’re always seeing something inspirational and thinking how it could be applied on stage. I started more focused training in October last year with a trip to Colombia, but about four weeks before competition, it was a minimum of 4 hours a day in some form (sig drink prep, run throughs, roasting, etc).

How has your WBC preparation, performance or mindset changed this year compared to last year?

It’s a huge difference, as I carry all the experience from last year. I’m more aware of what I need to dedicate my energy to, and more relaxed with the things that don’t matter as much. Last year I had a very technical focused routine around sensory experiences - this year is a lot more personal, and fun!

What are the most valuable things you have learned from training with Emi and Matthieu?

Their added years of experience in competition is invaluable. Mathieu and I think very similarly which is great to bounce ideas off, and Emi looks at things another way which is super important to see things we overlook!

What is your favorite Urnex product and why?

Cafiza for sure! Preventative maintenance on machines is key, and Cafiza is used every day to make sure we’re available to serve guests all day every day!

What is your go-to beverage to order at a café?

Baristas breakfast (Espresso + milky + filter)

What is the funniest or most memorable moment you have experienced behind the bar?

Probably Australia Day when I was in Switzerland. Imagine the middle of winter, around -4 outside, and behind the bar I was wearing flip flops, board shorts, tropical t-shirt and sunglasses the whole day!

What is your favorite brew method at home?

Definitely filter - normally v60

What is your favorite origin country, region or farm?

Depends on my mood… Always a fan of Colombian coffee from Huila, but always open to new tastes!

While you are representing Sweden at WBC, you are definitely a ‘global citizen’. How is coffee culture different in Sweden vs Switzerland and Australia?

It’s very clear to me the cultural differences of mainstream coffee culture - Australia is all about milk - Sweden is all about filter coffee - Switzerland is all about automatic machine long black coffees (Cafe creme). When it comes to Specialty though, the differences are less defined. Australia is by far the most progressive - it’s hard to find a bad coffee around Melbourne for example. Sweden has a taste preference towards highly acidic coffees (lighter roast). Switzerland seems to be somewhere in the middle for Specialty.

Outside of coffee, what do you do for fun?

Play sports, skiing, yoga, meditation, travelling… eating!

Where do you see yourself in five years?

I really can’t see myself in five minutes, let alone five years! But in five years I hope to see the specialty coffee industry a lot more open and meeting people where they are at (less egos, more empathy).

 

Try Matt's Favorite Urnex Product

"Cafiza for sure! Preventative maintenance on machines is key, and Cafiza is used every day to make sure we’re available to serve guests all day every day!"
Cafiza® Espresso Machine Cleaning Powder