Bean at the top

Auckland's best barista is positively buzzing about his shot at the national finals - or it
could be the amount of caffeine coursing through his system. Edward Rooney reports.
It's enough to make me jittery thinking about it. I've foolishly asked Auckland's top barista how many coffees he drinks each day. The response is "six or seven espressos, easily".
Max Chao, from Espresso Workshop in Parnell, beat 20 of Auckland's top espresso makers at the Auckland final of the Huhtamaki New Zealand Barista Championship 2011 on March 5, impressing judges with his smooth performance, detailed technical knowledge and signature concoction.
Max, 25, has been making coffee for only two years and it's his first time in the competition. He says it's "unreal" to win.
"When I saw everybody else performing, I really didn't think I had a chance," he says.
Max hopes to learn enough about coffee and hospitality in the next few years to eventually own a business.
Head judge Chris White says Max has the potential to make it as a top barista anywhere in the world.
"He really showcased the art and craftsmanship of making excellent espresso.
"On one hand he was very relaxed and personable; on the other he had a real connection with the coffee and knew exactly how to bring out its best characteristics," he says.
Judges at Bell Tea and Coffee in East Tamaki also commended Max for his signature drink, for which he layered espresso, cream, chocolate mousse and cherry sauce into shot glasses.
"Competitors often come unstuck by mismatching espresso with other ingredients. Max knew the origin of his beans well, and how to complement their flavour perfectly with other tastes and aromas," says Mr White.
Huhtamaki New Zealand Barista Championship organiser Emma Markland-Webster, from the Coffee Roasters Association, says this year's competition is the toughest she had experienced since becoming involved in the event more than 10 years ago.
"Auckland is a very discerning espresso market, so it's no surprise we're seeing more and more baristas of such a high standard in the competition."
Max says once the competition is over, he'll go back to what he does to relax: sleep.
"By the end of a day, I get to the stage where I feel my heart isn't pumping anymore and then it's time for a sleep." Along with runner-up Ben Boyle, from Barista Empire, Max will represent Auckland at the national final in Wellington on April 16.
The overall winner will go to Bogota, Colombia in June to represent New Zealand at the World Barista Championship.
Wake up and smell the competition
The barista championship is presented on a stage, with three competition stations.
Each competition takes 45 minutes with 15 minutes preparation, 15 minutes competition/performance and 15 minutes clean-up time.
All competitors have microphones and are interviewed by an MC while performing, adding to the pressure of the event.
The competition is no less challenging for the seven judges. As well as being New Zealand Barista Championship-accredited, their palates must be acutely sharp and their tolerance for caffeine: high.