his world championship trophy. Photo by Julia Larberg
World champion barista a former student of the college
By Stephen Cook
For Pete Licata, there is much more to a cup of coffee than just brewing up a quick cup of Folgers in the morning before heading out the door.
For Licata, creating a cup of coffee is an intricate process. He would know, as he is the 2013 World Barista Champion.
Licata, who graduated from the college in 2008, began working at P.T.’s coffee in 2003 while taking classes. P.T.’s was right across from the college and he would frequent the café to get a cup of coffee and study. Although he was originally looking for another kind of part-time job, he was offered a job and eventually decided to work at P.T.’s.
While working at P.T.’s, Licata also learned about competing as a barista. He was able to win regional events and progress on to the national level.
Holly Bastin, a long-time friend of Licata’s, hired him in 2003 as a barista and trained him as well.
“He’s very disciplined in his approach and very good at keeping his focus on what it is that he’s going for,” Bastin said.
Bastin has witnessed Licata’s progress over the years, coaching him at the world competition.
“He always wanted to compete against people doing their best as well and to encourage that,” Bastin said. “He’s worked very hard, and he’s earned every bit of it.”
In the final round at the world competition, Licata created a sort of non-alcoholic coffee cocktail for his signature drink. During practice, Licata said the challenge was finding the right taste, trying to find a way to make it bitter. Since any amount of alcohol will get you disqualified, Licata had to try and find another way – discovering a product able could add that bitterness.
“All of a sudden it blossomed, turned into this amazing drink,” Licata said. “It was such a simple thing, it was literally three ingredients.”
Licata said although it’s is up to you to be creative, it is still about adapting the judges.
“They want you to do something that enhances and elevates the flavor and the coffee itself,” Licata said. “Like, this coffee tastes wonderful by itself, how do you make it taste better and make it really truly something that enhances it?”
Having been to the many competitions before, including the world event where he placed second, Licata had become familiar with the format. Despite this, it was even more intense for Licata.
“[It was] the most nerve wracking thing you can imagine because now I’ve been there before,” Licata said.
Total, Licata had previously placed second in four or five finals.
“You get kind of used to it,” Licata said. “[When you win], talk about a relief and a shock to the system, ’cause then you don’t know what to do.”
In addition to creating a great cup of coffee for the judges, Pete said the competitions are also about presentation. As you prepare the coffee you tell a story and give information about the processes involved.
“The pressure I put on myself, of performance, it’s like everybody’s expecting a lot out of me,” Licata said. “Am I going to live up to the expectations and you start worrying about it and you kind of psych yourself out.”
Joe Paris, co-founder of Parisi coffee, has worked with Licata since hiring him in November of 2012.
“He understands all the different apsects of the coffee, you have to be good enough to take what you know and to make subtle changes depending on who’s judging you,” Paris said. “Knowing that and making the necessary changes is what makes Pete the champion.”
Licata is currently the Quality Assurance Manager at the Parisi Coffee roasting plant. He oversees the testing and sampling of coffee to learn more about it in order to make better drinks. Licata also spends some time in the Parisi cafes, working with other baristas and providing advice, although he mainly works at the roasting plant.
“At Parisi, probably I would say my favorite thing about it is that I get the opportunity to affect all aspects of the coffee here,” Licata said.
Currently, Licata has ideas about what he would like to do in the future, but is undecided.
“Being the world barista champion is not just a title, for me at least,” Licata said. It’s also a responsibility and it’s a kind of an ambassador of coffee to people around the world and throughout the United States.”
Contact Stephen Cook, editor-in-chief, at scook35@jccc.edu.