World Champs Round Up: Catch up with Simphiwe 'Bobby' Adams June 28 2017

 

WHAT DID IT FEEL LIKE TO BE ON THE WORLD STAGE?

I don't know where to start. It was a great journey and i was so excited, emotional and nervous all at the same time, ha ha ha. It was a great feeling; everyone there spoke the universal language of "COFFEE"

HOW DID IT GO ON THE DAY?

I'm so disappointed and angry with myself but it was a lesson. I was not at my best and I made wrong decisions that cost me, some of the reasons were because of the long flight and i was very overwhelmed and lonely. It is so important to have a supporter,colleague or manager with you if possible to help keep focused and calm the nerves.

WHAT LESSONS DID YOU LEARN WHILE YOU WERE IN BUDAPEST?

Try arrive a few days before the competition,to get used to the change in environment and culture and familiarise yourself with the city and avenue. Having someone to support you is extremely important.This to me was my biggest downfall. Thankfully I did know GEORGE KARATZAS and ALHENRICO THOMAS from SA, they together with the WEGA team at the expo supported, also my Family,Friends and colleagues at Sumatran coffee for their messages of support. I can't wait to qualify for next World Cup Tasters, hopefully there will be enough time for us to raise funds to take a supporter along.

WHAT DO THINK THE COFFEE COMMUNITY GAINS FROM SENDING NATIONAL CHAMPIONS TO THESE COMPETITIONS

Competing at International level helps us to grow and improve our coffee culture back home. There more we learn from other professionals in the industry, the more ideas, knowledge and experiences we bring back to our communities. There is so much happening in the coffee industry, new coffee and equipment out there, I mean amazing stuff.

WHAT IS YOUR ADVICE TO PEOPLE COMPETING IN CUP TASTERS THIS YEAR?

Palate development helps a lot and cupping at least twice a week. Eat lots of fruit and different food, cupping/tasting coffee from different roasters around the world if at all possible, using beans mainly CENTRAL AMERICA, medium to dark roast, which increases the difficulty, avoid spicy food during the competition days.