Martin Shabaya:How I became Barista Champion

What does being a Barista entail?

It entails being behind the bar, preparing and serving coffee.

Did you always want to be a Barista?

Actually, I never knew such a career existed until I was in it. Growing up, I wanted to be an architect. I love drawing.

How did you get in it?

On clearing high school, a need arose at home that I needed to take care of. So I went in search for a job and a friend working at Java that time, directed me to Art Café. I went in and got the job. That was five years ago and I have never left. I started out from behind the bar, but now serve as the head Barista.

Did your family have reservations about your choice?

Not really. My family is very diverse. My father is a hotelier and my elder brother a chef. Our first born sister is a teacher while my youngest brother is still in school. In any case they were supportive.

How different is your role as the head Barista?

Besides being able to serve, I am now required to inspire other Baristas in all the Art Cafe outlets as they look up to me, train them on the correct way to prepare coffee and serve it. I also share things I have learnt over the years from my exposure as a Barista. So everyday, I visit at least three outlets.

You were recently crowned the 2016 Africa Barista Champion and will be representing Kenya at the international level. Why did you take part in it?

The championship not only gives exposure to the participating Baristas, but is also an event designed to promote the coffee taking culture in Kenya. Above and beyond the championship is the Fine Coffee Conference & Exhibition that equips one with the much needed knowledge on all things coffee.

What does it take to win a Barista Championship?

One needs to know the fine details of their coffee well, from how it is grown, harvested and processed. In the presentation, you have to clearly explain why they choose to process the coffee a certain way.

Roasting of beans and operation of the espresso machine is a key technique. Most of this knowledge I gathered through a one-month Basic Barista Training at Dormans. Part of it I picked on the job. Presentation and service is important and so is ones speech. There is therefore need to practice in order to perfect the art. Then there is the latte art.

What about the latte art?

It is the resulting design on the surface of the latte made by pouring steamed milk into a shot of espresso. While it is not a requirement, it is one of the shows of a good barista. It is quite difficult to do. I took three months of consistent try outs to understand how to pour.

The Barista championships require one to make a signature beverage. What is yours?

In the three years I have participated, my signature beverage which won in the best signature beverage category, has been the same. The difference being in the way it is presented and its name. In the first two years of my participation - 2014 and 2015, I called it Cafe Grapy.

It is essentially coffee with grapes. I served it in a Martini glass, shaking with ice (served chilled). This year I named it Goodnight Kenya. The ingredients remain the name and it name suggests the best time to serve it (after dinner). I will also be presenting it differently.

As a coffee enthusiast, what's your favourite kind?

A double latte. It is strong and you can taste the coffee flavours.

When do you take your coffee?

I take a lot of it in the morning, since it is my job to taste the quality of coffee in the cafe every morning. I barely take coffee at home. This morning routine has sharpened my palate.

What coffee would you advise a beginner to take?

Mocha Latte. It is sweet with the coffee being not so harsh. From there on can gradually try other kinds to get their preference.

Where do you draw your inspiration?

From Australian Barista Matt Perger. He is consistent, accurate and creative. For instance, he once used an ancient grinder in a competition and since then every cafe is looking to use it in their daily operations. I am using it for my presentation this year at the championships.

What does the future hold for you?

Plans are underway to start my own coffee shop and a coffee school. I also intend to train more and become a professional cupper - one who tastes coffee and recommends right roast and blend to get balanced flavours.