Whistler Blackcomb holds latte art competition

As dusk settled in over Blackcomb Mountain Feb. 6, Whistler’s barista artists prepared to face off for the title of latte artist winner at Garbanzo Bike & Bean.

Over three rounds, competitors from coffee shops brought their best frothing game. While some came with their own steamers and cups in hand, contestants were challenged instead by having to acclimate to a different machine and latte tools, hoping to claim the title and a portafilter trophy.

Now in its third year, the friendly competition was an opportunity for baristas to showcase their skills. Hosted by Whistler Blackcomb (WB) and organized by Kacey Cryan, general manager of Merlin’s Bar, this year it was open to all restaurants in the village. Lavazza and Pacific Foods, coffee and milk providers for the ski resort, sponsored the event.

Judges for the evening included Peter de Vooght, training manager for Lavazza; Alejandro Gramajo, two-time competition champion; and… me, Pique reporter Liz McDonald.

While de Vooght and Gramajo were both well-versed in the science and art of lattes, my only qualification was enjoying a cup of the strong stuff. However, I didn’t let that stop me from getting in on the action, researching parameters for judging and preparing my eyes to discern between good coffee and great art.

Latte art competitions are held regionally, nationally and internationally, with judgment criteria encompassing symmetry, contrast, colour balance, and overall impression. It is taken very seriously by people who train and work at the craft, but this night was all about socializing and supporting local artists.

Competitors for the evening included representatives from WB’s Rendezvous and Merlin’s, and community restaurant representatives hailed form Alpha Café, % Arabica, Portobello and Provisions.

In each round, contestants faced off in pairs, with one triumphing over the other and qualifying for the next round. After getting in a practice pour, the groups were asked to make a heart or leaf to start the competition. With shaking hands and excited audience members, baristas carefully placed their cup before the judges.

As we marked down their results with precision, each cup filled just to the brim, the scent of milk and espresso filled the air. The occasional cup was whisked away into the hands of an audience member for an evening perk-up after judgment was complete.

For the second round, the artists were told they could make any image they liked, but they had to use a milk alternative. It’s an added challenge, given milk alternatives have different properties which make artistic renderings difficult. Contestants rolled dice to decide which frothing alternative they were using: almond, soy or the dreaded coconut. Coconut milk has a consistency close to water, making it difficult to froth. Cheers of joy and groans of frustration emanated from the crowd when their liquid luck was rolled.

In the final round, baristas could make any design they wanted, and one barista was crowned champion: Kei Tsunoda of % Arabica. In second place was Runi Tsu, also from the upscale Japanese coffee shop.

“I would like to thank the company, cafe, and colleagues who organized the competition and supported it,” Tsunoda said. “As a barista the event improved my skills and made a good memory with team Arabica and friends. Also, it was a great opportunity to connect local baristas.”

Tsunoda is passionate about latte art because of the joy a customer gets before the first sip, and said while art looks simple, it is very deep.

“This was my first win with a latte art competition. To be honest, I felt so relieved and incredibly happy," he said. "I am so happy that I was able to win the competition that we all participated in with team Arabica. This event made us so motivated and we had so much fun."