What 2009 World Barista Champion Gwilym Davies Told Beijing Baristas

In a packed room at Beijing’s Kangyuan Ruiting Hotel on July 4th, 2009 World Barista Champion Gwilym Davies sat with local coffee professionals just hours after landing—jet-lagged but ready to talk shop. Organized by Nuova Simonelli and hosted by DKSH to celebrate ten years of the brand in China, the session went beyond machine specs to focus on the craft behind great coffee.

Gwilym pulled two ristretto-sized espressos weighing 35g each using a double shot basket, with a 35-second extraction time. He stressed that a great coffee comes down to precision: weight, time, and freshness. His cappuccinos featured heart and tulip latte art. And when asked how to win a barista competition? His answer was simple: “Be yourself.” Sounds easy. It’s not.

Why Gwilym Davies Came to Beijing

This wasn’t a product pitch. The event highlighted Nuova Simonelli’s decade in China with technical talks—including a presentation by local rep Manager Guan—but the highlight was hearing directly from Davies, the 2009 World Barista Champion. He brought his own gear: grinder, cups, machine, even a blind bowl for cleaning. His goal? To talk about the elements that make coffee taste good, not just look good.

Espresso & Cappuccino: What He Actually Did

Davies used a double basket to pull two espresso shots, each extracting 35g in 35 seconds—a ristretto-sized yield. Though the coffee was shipped from Shanghai (packaging not shown), the resulting cup had a pronounced sweetness and lingering aftertaste. For cappuccinos, he poured two distinct latte art designs: a heart and a tulip. Every element, from dose to pour, reflected his focus on control and clarity.

Three Key Takeaways from His Q&A

During the audience Q&A, Davies answered three pointed questions:

• Creative Coffee in 2009: He said creativity must be fun and flavorful. “Just being new isn’t enough. It has to taste good.”
• Coffee Freshness: “Too fresh and your espresso looks and tastes off. Too old and flavor fades.” He used beans rested 8 days before the competition, though ideal rest ranges from 8–12 days depending on the coffee.
• Winning a Competition: Davies, alongside past champs James (2007) and Stephen (2008), agreed: “Don’t compete to win. Just be yourself.” That mindset, he said, separated the champions.

Photo Moment with China’s Barista Champions

A memorable group photo included Davies flanked by 2005 China Barista Champion Wang Pei and 2011 champ Tang Tianshao. (2008 champ Mu Feng arrived later.) In a lighthearted moment, Davies swapped roles with the photographer, grabbing a cup while directing someone else to hold the milk pitcher—capturing his playful side, not unlike 2008 champ Stephen’s famously cheeky vibe in his finals video.

Frequently Asked Questions

What espresso parameters did Gwilym Davies use in Beijing?

Davies pulled two espresso shots using a double basket, extracting 35g of liquid in 35 seconds—that’s effectively two ristretto-sized shots per basket. He used a digital scale for precision.

How did Gwilym Davies prepare his cappuccinos?

Davies poured two cappuccinos, each featuring distinct latte art: one in the shape of a heart and the other a tulip. He emphasized control and presentation in his milk work.

What did Gwilym Davies say about coffee freshness for espresso?

Davies explained that coffee used too fresh can look and taste bad in espresso, but coffee that’s too old loses flavor. He used beans rested for 8 days before his competition, noting that optimal rest periods typically range from 8 to 12 days depending on the bean.

What was Gwilym Davies’ main advice for winning a barista competition?

Davies advised competitors to “be yourself.” He reflected that past champions, including himself (2009), James (2007), and Stephen (2008), succeeded not by focusing on winning, but by staying true to their own style and approach.

What other barista champions joined Davies for the photo?

The photo included 2005 China Barista Champion Wang Pei, 2011 China Barista Champion Tang Tianshao, and 2008 China Barista Champion Mu Feng (who arrived late). Davies also posed playfully with the photographer, taking a cup instead of holding the milk pitcher.

Recommended FrontStreet Beans for Espresso Focus

Try FrontStreet Coffee’s Ethiopia Huakui for a bright, juicy espresso with citrus and floral notes, or their Brazil Queen Manor for a creamy, chocolatey base with nutty undertones. Both single origins showcase the kind of clarity and balance Gwilym Davies emphasized in his Beijing talk. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.