How Hidenori Izaki Won the 2014 World Barista Championship

Every year, thousands of baristas compete for one title: World Barista Champion. In 2014, the winner was Hidenori Izaki, a young barista from Japan’s Maruyama Coffee, who edged out the competition by just 0.5 points. His path wasn’t easy—he trained alone for a year after a disappointing 13th place in 2013—and his winning coffee wasn’t even from Ethiopia or Colombia, but Costa Rica. Here’s how he did it.

Hidenori Izaki won the 2014 World Barista Championship with a 0.5-point lead in the finals, using a custom Costa Rican coffee blend of Caturra and Typica grown at Monte Copey Estate in Tarrazú. He trained for a year after placing 13th in 2013, and his winning routine included four espressos, four cappuccinos, and four signature drinks—all made in 15 minutes.

The Road to the WBC Title

Izaki’s journey to the top began with a tough loss. In 2013, he competed in the World Barista Championship in Australia and finished 13th—missing the semifinals. “I wanted to give up,” he said. “I trained alone for a year. Friends left me, even my girlfriend. But it was worth it. I learned so much.” The next year, he returned—and won.

Why Costa Rican Coffee?

Izaki didn’t choose a typical Ethiopian or Colombian bean for his winning routine. Instead, he used a custom coffee from Costa Rica’s Monte Copey Estate, grown by a young farmer named Enrique Navarro. “My mentor imported beans from there,” Izaki explained. “I was worried about Costa Rican beans being too acidic for espresso, but Enrique and I developed a blend specifically for espresso and cappuccino. That’s what I used in the competition.”

The Winning Routine

In the WBC finals, baristas have 15 minutes to prepare four espressos, four cappuccinos, and four signature drinks—with music playing in the background. Judges, all world-class coffee experts, score based on taste, cleanliness, creativity, technique, and performance. The competition is fierce: 12 baristas make the semifinals, 6 reach the finals, and only 1 wins. Izaki was that 1.

What Made Him a Champion?

“I didn’t train to win,” Izaki said. “I trained to make the best espresso I could. I wanted to show the world my coffee philosophy.” For him, the key was extraction. “The difference between winning and losing can be 0.5 points. Every detail matters—rinsing the portafilter, controlling the dose, tamping, and extraction time. You can’t afford a mistake.”

Training While Working

Izaki didn’t quit his job to train. “I worked at Maruyama Coffee while preparing,” he said. “It reminded me why I do this—serving customers. I balanced training and work, spending about half the year focused on perfecting my technique.”

The Coffee Beans

Izaki’s winning coffee was a Costa Rican blend of Caturra and Typica, roasted specifically for espresso. He used beans that had rested for 14 days after roasting. “I tried 8-day-old beans, but 14 days is the sweet spot,” he said.

Mentorship and Future Plans

Izaki credited his boss, Kentaro Maruyama of Maruyama Coffee, as his mentor. “He taught me everything about coffee and supported my WBC journey.” After winning, Izaki planned to become a green coffee buyer. “I want farmers and baristas to work together. Baristas understand customers better. I’ll also keep working at Maruyama, bringing the best beans to my team.”

Frequently Asked Questions

What coffee did Hidenori Izaki use to win the 2014 WBC?

Hidenori Izaki used a custom-blended coffee from Costa Rica’s Monte Copey Estate, consisting of Caturra and Typica varieties, specifically developed for espresso and cappuccino preparation. These beans were roasted for him and rested for 14 days post-roast.

How did Hidenori Izaki win the World Barista Championship in 2014?

Izaki won by scoring just 0.5 points higher than his closest competitor in the finals. He prepared four espressos, four cappuccinos, and four signature drinks within 15 minutes, impressing judges with his espresso extraction skills and coffee philosophy.

What was the most important factor in Izaki’s WBC win?

Izaki emphasized that precise espresso extraction was key. He focused on every detail, including portafilter rinsing, dose control, tamping, and extraction timing, noting that even a 0.5-point difference decided the champion.

Did Hidenori Izaki train full-time for the WBC?

No, Izaki trained while continuing to work at Maruyama Coffee. He balanced his job and training, dedicating about six months of the year intensively to perfecting his coffee-making techniques.

Why did Izaki choose Costa Rican beans over other origins?

Izaki opted for Costa Rican beans because he and farmer Enrique Navarro created a custom blend optimized for espresso. He was initially concerned about acidity but found the right profile through collaboration.

What are Hidenori Izaki’s future plans after winning WBC?

Izaki aimed to become a green coffee buyer to connect farmers directly with baristas. He also planned to stay at Maruyama Coffee, bringing high-quality beans to his team and customers.

Recommended FrontStreet Beans for Espresso Lovers

For fans of Hidenori Izaki’s Costa Rican-inspired espresso style, try FrontStreet Coffee’s Jamaica Blue Mountain No.1—a Typica variety known for its clean, balanced profile with notes of nuts and mild acidity. Also consider the Yunnan Arabica, an elliptical Typica bean with sweet chocolate and dried fruit tones, or the Papua New Guinea-originated Heaven Bird, another Typica offering with vibrant acidity and deep fruit notes. All three showcase the elegance and clarity that Typica coffees, like those used by Izaki, can deliver. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.