Kaminsky hopes eat-nothing approach lifts him in London
Posted: Jun 24, 2010
LONDON -- The United States has only been participating in the World Cup Tasters Championship since 2009, but in the two competitions since then, one name has dominated: Ben Kaminsky. After winning the 2009 U.S. competition, Kaminsky placed fourth in the 2009 world event in Cologne, Germany. This year Kaminsky, of Ritual Coffee Roasters in San Francisco, repeated as U.S. champion in Anaheim, Calif., and tomorrow he will vie again for the world title, this time in London.
While the U.S. competition takes place over three days, the world showdown is one daunting day, divided into three rounds. Fresh Cup tracked down Kaminsky today -- about 16 hours before the World Cup Tasters Championship is set to start -- and talked to him about being a repeat champion, how he keeps a good palate, and the differences between coffee competitions.
Q: I've heard competitive tasters don't eat much before a competition to keep their palates pure -- are you following that regimen?
A: Yeah. I'm not eating today. And I won't eat tomorrow. I might have some carbs to settle my stomach, but otherwise pretty much nothing.
Q: Did you do that for the U.S. competition as well?
A: Only for a few hours before, but it's a little bit more difficult when it's over the course of three days. So I would usually eat dinner then not eat anything in the morning.
Q: What's it like doing this for three days instead of one?
A: It's a little bit more prolonged and painful. But the world championships are always one day -- it's a test of endurance. It definitely gets a little rough in the finals, or it did for me last year.
Q: What happened for you in the world competition last year?
A: I went into the finals in first, and then I just missed one cup in the finals that cost me first place. I was fourth. Basically, the Russian woman who won [Valentina Kazachkova] was running slower than me in time. But the Japanese competitor and the competitor from Belgium were faster; they were just going for speed. So they were really trying to beat each other, and I was trying to beat the Russian woman who I knew would be slow and accurate. I was just trying to be a little bit faster than her, which I was. And then I ended up missing one that I knew was on the fence. So it was first or fourth for me, and I ended up getting fourth.
Q: Do you feel any different about this year? Do you think the experience will help?
A: I don't think it'll do absolutely anything, honestly. It's partly skill I think, and just being able to center yourself in the moment. But I think once you've done it once, you figure out what the different strategies are and how you can play off your competitors. But any more than one time ... it's like you either get it or you don't, and if you don't get it, then there's nothing you can do about it.
Q: What do you think of the difference in perception between the WBC and the World Cup Tasters Championship?
A: I do definitely think that the cupping competition should be able to share a little bit more of the limelight. I obviously think the barista competition is a bigger deal and is generally more serious. But it's hard not to when so much work is put into this competition by the competitors, and the cuppers just basically bring a spoon and go through it. It's short and sweet, but it's also a much more fun competition. It's just lower stress and it's a good time.
-- Chris Ryan
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