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The last of the SCASA Regionals took place last weekend at Ciro Full Beverage Solutions in Umhlanga. Fanie Botes was crowned the KZN Champ this year, with Bluebird Coffee Roastery maintaining their 1st and 2nd in the region. The full list of competitors that have qualified for Nationals will be released shortly!
A 1,2 for Bluebird! You guys take comp season seriously! How did the team prep for Regionals this year?
We're very proud to defend our title and bag the 1-2 again this year. Comp is definitely something we take seriously, as with everything at Bluebird.
As a business, we commit to making quality the focus in everything we do, which extends to our competition prep. The coffees we buy and equipment we use, translate to results on stage, along with diligent practice and a keen knowledge of the rules and scoresheet.
What did you think of the shortened format?
We love it. It makes practice a bit more efficient and we get to highlight the coffee as the centerpiece of the set. It's also a lot less intimidating for first timers. Every barista has made an espresso and a milk beverage, so the leap to the competition stage is not so big.
Tell us about the coffee you used?
It's a natural geisha from Janson Coffee in Panama. Delicate, floral and sweet as an espresso.
These kinds of coffees aren't run of mill and you don't get to share them with people every day, so it's a privilege to be able to serve it to the judges. This was the smallest amount of coffee I've ever prepped for competition with. We only had about 950g of roasted coffee to work with in totality, leaving us with very little room for error.
©Katie Burnett
You were the runner up in 2024, does this provide you with good motivation or nervous pressure?
Bagging second place in '24 is a confirmation of our hard work and growth through the years. It shows that we've learnt from our past mistakes and we are getting better every year. This year is no different, we're better professionals and we've grown outside of competition too, and I'm excited to share that at Nationals.
What are your pre-comp routines? Any superstitions?
For competition I try to maintain my regular routine as much as possible. Practice gets integrated into that routine and I try and maintain balance with my daily work, personal life and competition.
This recipe seems to be the goldilocks zone for me. I don't really have superstitions. I believe in controlling what I can and being well prepared, without worrying about the things I cannot control.
What is your favourite thing about competition?
I love sharing. Often we tend to rush past these spectacular coffees and the beautiful stories they have to tell. Competition gives us an opportunity to focus and connect with a singular tasting experience, truly appreciating the work done by so many professionals to bring it together.
©SCASA
