Espresso Italiano Championship

Exciting preliminary contest 2017

The Coffee roasting company Schreyögg is happy to have been able to get so many highly motivated and talented baristas to participate in this contest once again. This year’s preliminary contest was again marked by a fantastic atmosphere, and the participants, some of whom were very young, showed a great performance.


On 22/05/2017 the fourth South Tyrol preliminary contest of the “Espresso Italiano Championship 2017” was held at the training centre of the Coffee roasting company Schreyögg. A young team of baristas demonstrated their skills by preparing four espressi and four cappuccini each. As always, the flavour profile and the optical appearance were assessed according to the strict rules of the National Espresso Institute INEI. The happy – and convincing – winner by points of the preliminary contest is Florian Oberstaller, who later also prevailed in the semifinals in Milan and will participate in the international contest and in the final in Milan as the representative of the Coffee roasting company Schreyögg in autumn 2017.

Espresso Italiano Championship 2017

Of course, there will be a preliminary contest again in 2017 for the Espresso Italiano Championship, in which baristas from all over the world will demonstrate their skills. In South Tyrol it will be organised by coffee roasting company Schreyögg once again and held at its local training centre on 22 May 2017. The baristas will prepare four espressi and four cappuccini, the flavour and appearance of which will be assessed by two judges and four qualified coffee tasters – as always according to the rules of the INEI. Confident handling of the coffee grinder and the coffee machine will also be assessed. The winner will represent the coffee roasting company Schreyögg at the Italian contest in June in Milan, where the candidates will compete in order to participate in the international Host fair in Milan in autumn. Would you like to participate? Contact us at info@s-caffe.com or call us at +39 0473 967700. The number of participants is limited to 15.

Espresso Italiano Championship 2016 – final

On 20 October Engelbert Schweigl, the winner of the preliminary contest in South Tyrol, competed for Schreyögg against 18 baristas from all over the world in the final of the Espresso Italiano Championship 2016 at the Triest Espresso trade fair in Trieste.

With Engelbert Schweigl, a total of 19 top-notch baristas from all over the world faced the decisions of the judges. The baristas demonstrated their skills by preparing four espressi and four cappuccini each, which were judged by two judges and four qualified coffee tasters. The jury assessed the results according to the strict rules of the Istituto Nazionale Espresso Italiano. Unfortunately Engelbert Schweigl was defeated by the new champion, but it’s the taking part that counts, and it was great fun.

Espresso Championship 2016

Exciting preliminary contest 2016

The people in charge at Coffee Roasting Company Schreyögg are happy to see that once again highly motivated and experienced baristas could be attracted to this contest. The positive tension was fantastic and, like in previous years, it resulted in top performances of the participants, which deserve our utmost appreciation.

In order to give representatives from the hotel and restaurant industry, but also end users an understanding of the art of making coffee, the third preliminary contest of the international Espresso Italiano Championship 2016 was held at the training centre of Coffee Roasting Company Schreyögg on 6 June. This competition offers skilled baristas from all over the world a platform to demonstrate their skills and workmanship. As always, they had to convince the jury by preparing four espressi and four cappuccini. Two judges and four qualified coffee tasters assessed the flavour profile and the optical appearance according to the strict rules of the National Espresso Institute INEI. Apart from that the confident handling of the coffee grinder and the coffee machine was assessed, since the experienced barista distinguishes himself by every single movement. The winner by points of the preliminary contest is Engelbert Schweigl, who will participate in the final in Trieste on the occasion of the TriestEspresso in autumn 2016.

Interview with Thomas Kuen

Mr. Kuen, what do you like particularly about your work as a barista?
The challenge to conjure up a perfect coffee beverage in every cup I make, whether it is espresso or cappuccino, is both an art and a passion for me.

What makes a good espresso for you?
For me apart from the coffee blend it is mainly the correct preparation that is important. I attach paramount importance to freshly ground coffee beans, the correct degree of grinding and the right extraction. To achieve that, the right quantity of coffee powder – 7 g per cup – of espresso in the cup – 25 ml – and a brewing time of 25 seconds are decisive.

Could you summarise your experience in a formula?
(laughs) This would probably be the M formula then:
miscela – the perfect coffee blend;
macinino – the right degree of grinding;
macchina – the coffee machine;
mano – the hand or the person preparing the coffee.

With this formula and his skill Thomas Kuen is bound to be one of the top candidates in the final of the Espresso Italiano Championship 2014.

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