10 Questions with Kaitlin, Ringtons Barista Trainer

Ahead of competing in the UK Barista Championships this month, we sat down with Barista Trainer and self-confessed coffee nerd, Kaitlin. 

Born in the US, and after stints in Australia and New Zealand, Kaitlin joined us in 2022 to help our customers with serving great coffee and providing training to baristas in their own environments.  

Following support from Ringtons, Kaitlin is competing in her first Barista Championships this year. Read on to get to know our first UKBC competitor for 10 years!  

Q1: First, a bit about you! How did you get into coffee? 

I grew up in an environment where coffee was considered an addictive substance and I was never really allowed to have it. So naturally, when I reached my teen years, I started seeking it out. 

I found a really great community in my local coffee house, and they quickly became my home, my safe space. I’ve moved around a lot, but no matter where I go, coffee has always provided that communal feeling that I found in that little coffee house I went to at first.  

After I finished university in 2014, I moved to Australia for a gap year and was exposed to true specialty grade coffee. From that point I was hooked. When I moved back to the States, I started working for an Australian coffee shop where they were focused on teaching their staff a solid foundation of coffee science. I fell down the rabbit hole and I’ve been a coffee nerd ever since. 

Q2: How long have you been at Ringtons? 

Since June 2022. 

Q3: You’ve worked in a number of different coffee environments from Roasters to Cafes, how does Ringtons compare? 

Working for a company with a long history is so great. I’ve only worked for companies that have been in business for a maximum of ten years but I’m really enjoying being part of a company that is well past its growing pains phase. 

While I’ve worked at other coffee roasters, none have as impressive Factory and Quality Control process at Ringtons. The fact that the factory is BRC AA* is very impressive. On top of that, our Quality Manager cups every coffee five times before it’s packed – that’s really going the extra mile.  

Q4: And so, UKBC – have you always wanted to compete as a Barista? How come? 

In my past experience, whenever we had locally hosted competitions, or my company would host a throw down, I was always asked to work. I’ve always been intrigued by the competitions but until recently I had no idea how big the competition world was. For a long time, I thought the only major competition was for latte art. 

Q5: What’s the dream? Are you in it to win it? 

Simply getting to attend and compete is a win for me – and I can’t thank Ringtons enough for their support!  

I would love to make it to the semi-finals in March and have the opportunity to showcase my signature beverage. But regardless of the outcome, I’m just getting started. Stay tuned…

Q6: For those of us who don’t know, how does the UKBC work? What happens if you win?

The main objective is to bring and prepare the best coffee you can, showcasing its best qualities.  

UKBC is performed in 3 stages. Regional heats, Semi-finals, Finals. If you win Finals, you earn the title of UK Barista Champion and are invited to represent the UK on the world stage. 

The basic formula is, you must prepare multiple courses of drinks for a set of sensory judges while technical judges hover around you and watch your process for preparation.  

For regionals, they are looking for an espresso course, and a milk beverage. 

For semi-finals and finals, there is an additional third course, signature beverage.  

The barista who provides the judges with the best overall experience within the allotted time wins. 

Q7: What have you got prepared? 

The coffee we’ve sourced is an amazing Natural Process Colombia (varietal) from the Herrera family at Potosi Farm in Colombia called Tres Dragones (three dragons). It’s sweet, fruity, and punchy. 

I’m lucky that the espresso machines used at the UKBC are the La Cimbali M200. Ringtons are a close partner with La Cimbali, so I should be familiar with the machine when I come to compete!  

Q8: Anything you’re worried or nervous about? 

It’s my first time competing so of course I’m a little nervous going into a new environment to present for the judges, but I’m really excited to share the story of Potosi Farm. 

Q9: For those who want to follow, when do you compete? 

I’m competing in the Glasgow heat on 24th February. There’s a live stream on the new UK SCA YouTube Channel. 

Q10: And finally, any advice for beginner baristas who are starting to think they would want to compete in the future? 

Practice! Work with as many different coffees as you can to understand how you can push and pull the best qualities of a profile. And read the theory too, the more you can understand the science behind coffee extraction, the better.  

And if you want to try anything like this, there’s no time like the present. Carpe Diem. 

Kaitlin is competing in the Glasgow heat of the UKBC on the 24th of February. The event as well as all of the other heats are streamed live on the UK SCA YouTube channel.  

Everyone at Ringtons wishes you the best of luck, Kaitlin!