We speak to the primary Colombian World Barista Champion and Diamante Espresso Farm founder Diego Campos about his brewing habits.
BY TANYA NANETTI
SENIOR ONLINE CORRESPONDENT
Photographs courtesy of Diego Campos
The point of interest of a espresso employee’s skilled life is, clearly, espresso. Whether or not for a buyer, to test a particular manufacturing batch, or to confirm the proper roast profile, a portion of the working day will possible contain the brewing and tasting of espresso.
However what occurs when espresso professionals aren’t at work? What are their espresso habits when stress-free at house? How do these habits change on the street?
Brewing with a Champion
Diego Campos turned the primary World Barista Champion from Colombia in 2021. Though he’s solely 32 years previous, Diego is already deeply concerned in espresso. He has spent the final 14 years working as a barista, espresso producer, and founder (along with Derlin Roa) of the Diamante Espresso Farm.
When Diego is at house stress-free, he loves brewing his personal espresso, normally ready in a Colombian espresso pot, or brewed with an AeroPress or a dripper.
“Espresso at house is the espresso that I take pleasure in probably the most,” he shares, “as a result of I get to attach with my private style, and since I get to share it with my spouse, and that makes it far more vital.”
And, even when Diego drinks most of his coffees at house, there’s typically time to pop into specialty cafés within the space and luxuriate in a very good espresso. However he additionally appreciates a “common” espresso store, which doesn’t strictly cope with specialty. Diego reminds us that, in any case, “with a view to drink and recognize a very good cup of espresso, typically it’s a must to drink a foul one.”
However Diego’s ardour for house brewing isn’t simply confined to his house. He at all times brings espresso and a dependable espresso brewing methodology with him when visiting associates or household.
“I at all times prefer to carry a very good espresso, accompanied by a very good methodology,” Diego says. “To start with as a result of I prefer to drink espresso all through the day, and secondly as a result of it’s a good strategy to educate and luxuriate in a very good espresso with the individuals round me.”
On the Street
Issues will not be a lot completely different when Diego travels; he at all times carries espresso gear with him. (A brewing methodology, a scale, and a grinder are the three espresso instruments he by no means leaves house with out.) However he additionally checks out the native specialty-coffee scene, beginning with a bit of little bit of analysis even earlier than touring.
“It’s at all times good to know what the scene is like the place you’re going, understanding if it is possible for you to to discover a good espresso!” Diego shares. He visits espresso retailers extra typically when he’s on the street than when he’s at house. “It’s a great way to satisfy new espresso individuals,” he says.
As a final tip, Diego advises what’s, in his opinion, the easiest way to drink and brew espresso whereas touring. “I feel the AeroPress is an efficient choice for touring,” he concludes. “Simply be sure you carry a very good espresso to brew on the similar time.”
ABOUT THE AUTHOR
Tanya Nanetti (she/her) is a specialty-coffee barista, a traveler, and a dreamer. When she’s not behind the espresso machine (or visiting some hidden nook of the world), she’s busy writing for Espresso Riot, an internet site about specialty espresso that she’s creating alongside together with her boyfriend.
