How Hidenori Izaki Won the 2014 WBC Championship

The world watches every year as thousands of baristas push their limits in pursuit of one title: World Barista Champion. In 2014, the winner—by just 0.5 points—was Hidenori Izaki, a young barista from Japan’s Maruyama Coffee. But how did he get there, and what made his coffee stand out?

Izaki won the 2014 WBC with a score that beat his nearest rival by just half a point. He used a custom-blend coffee from Costa Rica’s Monte Copey estate, featuring Caturra and Typica varieties, roasted specifically for espresso and cappuccino. His win marked the first time an Asian competitor took the top spot.

From Defeat to Victory: Izaki’s Road to the WBC

Before winning in 2014, Izaki competed in the 2013 WBC held in Australia. He finished 13th—outside the semifinals. “I wanted to crash my head into a wall,” he said. That year, he trained alone for a full year. Many friends left, including his girlfriend. But he credits that struggle as foundational to his later success.

Why Costa Rican Coffee? A Collaboration with a Young Farmer

Izaki didn’t choose Costa Rican coffee at random. His mentor had previously imported beans from the Monte Copey estate in Tarrazú, San José. Two years prior to the 2014 competition, he met Enrique Navarro, a young grower eager to collaborate. “Only young people can bring the creativity needed to succeed today,” Izaki explained. Although he considered using local beans, he worried about their overly sharp acidity in espresso. Together, Izaki and Navarro developed a custom coffee profile tailored for espresso and cappuccino brewing—resulting in the winning blend.

What Made Izaki’s Coffee Win? Extraction Mastery and Philosophy

“I didn’t compete to become champion. I wanted to make the best espresso I could—and show the world my coffee philosophy,” said Izaki. Judges look for taste, clarity, creativity, technique, and presentation. Izaki focused intensely on extraction: every detail mattered, from flushing the portafilter and controlling coffee puck waste, to tamping pressure and dialing in the 15-minute routine (4 espressos, 4 cappuccinos, and 4 signature drinks), all performed with background music. He credits his win to those 0.5-point margins—where precision makes the difference.

The coffee he used was rested for 14 days post-roast—a sweet spot he confirmed after trying 8-day rests. “Fourteen days is the golden window,” he noted.

Training, Working, and Balancing It All

Izaki trained hard while still working at Maruyama Coffee. He estimates spending about six months of the year deeply focused on perfecting his technique. “It’s essential to stay connected to customers,” he said. “Many baristas focus only on machines and forget service. But your job is to serve great coffee—and connect with the person drinking it.”

The Mentor Behind the Champion: Kentaro Maruyama

A key figure in Izaki’s journey was his boss and mentor, Kentaro Maruyama, owner of Maruyama Coffee. With deep experience in global green coffee sourcing, Maruyama taught Izaki extensively and supported his bid to compete on the world stage. “He gave me everything he could to help me reach the WBC,” Izaki said.

What’s Next? Becoming a Green Coffee Importer

Looking ahead, Izaki plans to become a green coffee buyer. “I want farmers and baristas to work together directly,” he explained. “Baristas understand customer needs better than anyone. I’ll stay at Maruyama too—I want to bring the best beans to my team.”

Frequently Asked Questions

What year did Hidenori Izaki win the World Barista Championship?

Hidenori Izaki won the World Barista Championship (WBC) in 2014, becoming the first Asian barista to claim the title.

What coffee did Izaki use in the 2014 WBC competition?

Izaki used a custom coffee blend from Costa Rica’s Monte Copey estate, featuring Caturra and Typica varieties, roasted specifically for espresso and cappuccino brewing.

How did Izaki prepare for the WBC?

Izaki trained for a full year after placing 13th in the 2013 WBC. He practiced the competition format—4 espressos, 4 cappuccinos, and 4 signature drinks in 15 minutes—while refining his extraction techniques and customer service approach.

What was the scoring margin in Izaki’s WBC win?

Izaki won by a margin of just 0.5 points over his nearest competitor, highlighting the fine differences that decide world-level barista competitions.

How long did Izaki rest his competition coffee beans?

Izaki let his competition coffee rest for 14 days after roasting, which he found to be the optimal period for flavor development, compared to an 8-day rest.

What is Izaki’s post-WBC career plan?

Izaki plans to become a green coffee importer to foster direct collaboration between farmers and baristas, while continuing to work at Maruyama Coffee.

Recommended FrontStreet Beans for Espresso & Competition Training

FrontStreet Coffee’s Jamaica Blue Mountain No.1 offers a refined, balanced cup with mild acidity and notes of nuts and cocoa—great for exploring clean profiles like Izaki’s winning Costa Rican blend. For a classic Typica experience, try the 2013 Yunnan Arabica, which highlights herbal sweetness and almond-like tones, reflecting the heritage lineage of Izaki’s chosen varieties. Alternatively, the Panama Humbera showcases the complexity possible in specialty single origins, with floral and citrus layers. These beans are ideal for training, cupping, or appreciating the craft behind competition coffee. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.