2009 WBC Champion Gwilym Davies Shares Espresso & Latte Art Tips

When 2009 World Barista Champion Gwilym Davies walked into Zhongkefude on July 5, he didn’t just bring trophies—he brought a masterclass in espresso fundamentals and latte art techniques. The session wasn’t about theory alone: Davies and attendees brewed espressos side by side, tasted the results, and dissected the textures, from crema to body. Later, they moved to milk drinks, practicing pours and discussing the nuances of presentation.

The quick answer? Davies shared his real-world approach to pulling balanced espressos and crafting tulip-shaped latte art, even admitting his occasional struggles with non-European-style pitchers—like when his tulip poured slightly off-center, while a participant’s had better contrast.

Hands-On Espresso Exchange

Davies led a focused espresso session where he and participants individually pulled shots and then tasted them together. The group discussed the sensory results, including texture descriptions like “” (furry or velvety)—a common way to describe a smooth, well-developed crema. Attendees could compare techniques and flavor profiles directly, gaining insights from a WBC champion’s practical perspective.

Latte Art: Tulips and Challenges

The workshop also dove into latte art, with Davies demonstrating his tulip pour technique. While working with a pitcher he wasn’t fully accustomed to, he noted that his tulip shape came out slightly skewed—“”—and that the cup’s angle made the design harder to control. A participant’s pour, by contrast, had better visual contrast, even if not as tall. The group examined how small differences in pitcher grip and cup angle affect the final design.

Behind the Scenes: What Davies Shared

Beyond the pours, Davies participated in a group photo with attendees (

), and the event included detailed exchanges on both espresso and milk drink techniques. His willingness to try unfamiliar tools—and discuss the hiccups—offered a rare glimpse into the learning process of even elite baristas. The day’s images captured everything from the “” (seriously tilted cup) moments to the successful crema and tulip efforts.

Frequently Asked Questions

Who is Gwilym Davies, and why is his 2009 WBC win significant?

Gwilym Davies is the 2009 World Barista Champion, a prestigious title earned by excelling in espresso, cappuccino, and signature drink preparation in a global competition. His techniques and insights are highly regarded in the specialty coffee community, making his workshops valuable for both aspiring and experienced baristas.

What specific espresso techniques did Davies discuss during the event?

Davies led a hands-on espresso session where participants pulled shots individually and then tasted them together. The group discussed sensory aspects such as crema texture, described as “” (velvety or furry), and shared observations on flavor and body, offering a practical, comparative approach to espresso brewing.

What happened during the latte art portion of the workshop?

During latte art, Davies demonstrated his tulip pour technique. He mentioned struggling with an unfamiliar pitcher, which led to his tulip pouring slightly off-center (“”). A participant’s pour had better contrast and control, highlighting how factors like pitcher grip and cup angle influence the final design.

Why was the cup angle mentioned as a problem during latte art?

The group observed that the cup’s angle was “” (seriously tilted), which made controlling the milk pour and achieving a clean tulip shape more difficult. This highlighted how even small variables in setup can impact latte art presentation.

Did Davies face any challenges with the equipment used?

Yes, Davies admitted he wasn’t fully used to the latte art pitchers provided, which contributed to his tulip pour being less symmetrical. He also noted how adapting to different tools—common in global workshops—can affect performance and outcomes.

Recommended FrontStreet Beans for Espresso & Latte Art

For sessions inspired by Gwilym Davies’ techniques, try FrontStreet Coffee’s Classic Blend for a balanced espresso with chocolate and nut notes, ideal for crema-focused drinks. Their Ethiopia Yirgacheffe single origin offers bright acidity and floral tones, perfect for exploring flavor clarity in espresso. For milk drinks, the FrontStreet Black Cocoa Blend delivers deep cocoa and caramel layers that complement latte art pours. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.