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The Road to the World Barista Championships: Matt Winton

The Road to the World Barista Championships: Matt Winton

Matt Winton, the Swedish Barista Champion, is the next World Barista Championship competitor to answer our questions. You can follow his journey on Instagram: @impunstopable

The WBC competition will take place at the Amsterdam World of Coffee on 21st to 23rd June this year.


When did you fall in love with coffee?


I think I first fell in love with coffee when my friend gave me a double espresso made with a natural Ethiopian called purple haze at a specialty café back in Australia. I'll never forget that espresso! 


What was your first coffee job?


I first started working in specialty coffee as a barista in Zurich after I had just finished an aircraft engineering contract there and wanted to stay for a while. Now I'm still in coffee two years later! 


If you didn’t work in coffee, what would you do?


I'd like to think it would be something with people, but probably back to aircraft engineering or dog training. 


What exceptional coffee will you be using in the WBCs in Amsterdam? Tell us about the coffee and what it tastes like.


I chose a single lot washed caturra from Colombia. There were Bolivian geishas and Javas on the table, along with an outstanding Costa Rican, and this Colombian held its own. It's the juiciest coffee I've ever had, and has an incredible, sparkling acidity, which, coupled with a buttery mouthfeel, makes it a banging espresso.


Who would you most like to make coffee for and why?


Honestly, anyone who is grateful for it. I love making people happy with coffee; if I had to select one person though, it would be my friend in Australia who gave me that first crazy espresso. 


Who would play you in the story of your life?


I don't think anyone else could do it like I would, haha.


If you opened a café today, what would be on your first day playlist?


Probably some Tame Impala, Flume, Chet Faker...Australian indie music is generally my vibe. Music playing affects the atmosphere so much, it's really important! (see my WBC presentation for more on that).


What’s your favourite way to make coffee?


Espresso, all day long. 


What are you most excited about in coffee?


Serving people and making people happy; connecting with guests is life! 

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