Rosso Coffee Roasters
Please tell us a little bit about yourself:
I’m 26 years old and have been a part of the coffee industry for nearly 10 years. Together with my brother and our amazing team we’ve turned one cafe into seven, with a roastery and direct green sourcing company. I’m born and raised in Calgary, Alberta, where our business is based. With that, I’m passionate about this city and truly believe it should be on peoples list to travel to. In my spare time, I enjoy wine, gardening, cycling, yoga, camping or hiking, or generally spending time outdoors and I’m a big NBA geek.
What are you excited to do while you are in Amsterdam?:
Really just to be there. Exploring cafés, museums, and perhaps some time on the canals.
Please list the coffee competitions you have participated in, what year they took place, and your results:
2011 Prairie Regional Competition – 6th
2012 Prairie Regional Competition – 5th
2012 Canadian National Barista Competition Finals
2013 Prairie Regional Competition – 3rd
2013 Canadian National Barista Competition – 2nd
2014 Prairie Regional Competition – 3rd
2014 Canadian National Barista Competition – 10th (?)
2015 Prairie Regional Competition – 2nd
2015 Canadian National Barista Competition – DQ
2017 Western Regional Qualifier – 5th
2017 Canadian National Barista Competition – 1st
2018 Eastern Regional Qualifier – 1st
2018 Coffee Masters London – Semi-finalist
2018 Canadian National Barista Competition – 1st
Is there anyone you would like to thank or recognize, or who helped you to prepare for the WBC?:
My support team at Rosso, including my brother who is my coach and business partner, and all of our team that have helped me take work off my plate to prepare. The team at La Palma y El Tucan has been amazing to work with. Our head roaster at Rosso, Paul Stephens is amazing at what he does. Many friends and family who have supported me as well as the tremendous support from the entire Canadian Coffee Community.
How do you see the coffee industry changing in the future?:
I think a bigger shift will happen toward catering sensory experiences on the barista side of things. In the last five years, I think there has been a huge shift to focus on the producers and to empower their aspects of the supply chain to lift our potential as baristas and roasters. In the future, I believe you’ll find more baristas creating these fully submersive sensory experiences like we’d find in top end restaraunts.
Where do you see yourself in 5 years?:
I would love to focus to create deeper and more meaningful relationships on the sourcing side – this is something I’m very passionate about. In the future, owning a farm would be unbelievable for experimentation and learning. Other than that, I can’t imagine what I would do without specialty coffee as my day to day. Growing our business and creating more measurable social-economic metrics and helping our communities grow and thrive would be fantastic to see and participate in.
What are your interests outside of coffee?:
In my spare time, I enjoy wine, gardening, cycling, spending time outdoors and I’m a big NBA geek. I love learning and am working on my Spanish to best facilitate our relationships. I’m also studying wine and have my WSET Level 3 and considering enrolling in the Level 4 program.