Post-Competition Interview with Chelsea Cole

Chelsea Cole - competed as an alternate at Denver Coffeefest World Latte Art Championship Open

Photo Credit:     Rob Sykes    @layman_Rob

 

 

Chelsea Cole did not initially apply for the World Latte Art Championship Open that was hosted

Chelsea Cole did not initially apply for the World Latte Art Championship Open that was hosted in Denver earlier this month. She competed as an alternate, and at the end got into the best 16.

Here we interview her about her experience in Denver.


HCC: Hello, Chelsea!  How did you start in coffee, and how long have you been in working as a barista?

 
CC: I have been working in coffee for two and half years now. I started at Weights & Measures and Ahh coffee. At Ahh Coffee, I was able to learn about dialing in espressos and how to do pour overs.  The team was very supportive, and I was able to practice a lot while working there.
 
HCC: Is this your first time competing?
 
CC: Yes, this is my first time competing at Coffeefest!

 

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HCC: You did not apply for the bracket in the beginning, what made you fly all the way to Denver to take this chance?

CC: By the time I was considering to compete, it was too late to submit. In the end, it was kind of an impulsive idea to go to Coffeefest. When I was there in Denver, I met with everyone from Houston, and being around everyone made me feel excited to compete.

It was a fun and really cool experience. I thought I would get nervous, but instead I took a deep breath and did the best I could!

 

 

 

HCC: Can you tell us a little bit your experience in Denver, has that experience changed you as a coffee professional/competitor?

CC: It was definitely a valuable experience, and at the same time, the competition routine is similar to what I do here in Houston every day.

It was really nice meeting and hanging out with people from different places and Houston coffee shops. I met Barista Matty, whom had said the most amazing thing to me, “Is that your first time pouring? This is an amazing and and beautiful pour.”  It was very motivating and kept me going throughout the competition. Baristas from other Houston shops supported each other, and the atmosphere really built this sense of belonging as a Houston group.

After this experience in Denver, I feel more likely to compete in the future, and also encourage more people to compete. I’m already asking Vivian (Siphon) to compete. If I can do it they can do it for sure!

 

"After this experience in Denver, I feel more likely to compete in the future, and also encourage more people to compete. I’m already asking Vivian (Siphon) to compete. If I can do it they can do it for sure!"

"After this experience in Denver, I feel more likely to compete in the future, and also encourage more people to compete. I’m already asking Vivian (Siphon) to compete. If I can do it they can do it for sure!"

HCC: You did not apply for the bracket in the beginning, what made you fly all the way to Denver to take this chance?
 
CC: By the time I was considering to compete, it was too late to submit. In the end, it was kind of an impulsive idea to go to Coffeefest. When I was there in Denver, I met with everyone from Houston, and being around everyone made me feel excited to compete.
 
It was a fun and really cool experience. I thought I would get nervous, but instead I took a deep breath and did the best I could!
 
 

 

 

HCC: Can you tell us a little bit of your experience in Denver, has that experience changed you as a coffee professional/competitor?
 
CC: It was definitely a valuable experience, and at the same time, the competition routine is similar to what I do here in Houston every day.
 
It was really nice meeting and hanging out with people from different places and Houston coffee shops. I met Barista Matty, whom had said the most amazing thing to me, “Is that your first time pouring? This is an amazing and beautiful pour.”  It was very motivating and kept me going throughout the competition. Baristas from other Houston shops supported each other, and the atmosphere really built this sense of belonging as a Houston group.
 
After this experience in Denver, I feel more likely to compete in the future, and also encourage more people to compete. I’m already asking Vivian (Siphon) to compete. If I can do it they can do it for sure!
 

HCC: Looking forward, what do you think we need in the Houston coffee scene?
 
CC: More encouragement and positivity for everyone in general. I would love to see more throwdowns, so everyone can compete and showcase their talent.
 

 
HCC: What are your goals for the coming year?

 
CC: I’m really enjoying the barista role right now, and Siphon has been my favorite coffee job. Since there are also many different people coming in everyday, it has helped open me up as a person. I just love the interaction. It’s a great community here, and I love having the sense that we belong in this industry together.
 
As for myself, I would love to get into roasting, and understand more about flavor profiling and origins!

 

HCC TEAM