Introduction:From dropping out of school to working odd jobs, to standing on the world champion stage of the World Barista Championship, Anthony Douglas dedicated seven years to excelling in the coffee industry, ultimately conquering international judges with his highly creative coffee creations. This article delves into his career trajectory, competition strategy, and the design of his championship drink — breaking down every key detail from bean selection to extraction that contributes to his flavor expression, and uncovering the growth secrets and innovative mindset of a world-class barista.
The World Barista Championship (WBC), as the most authoritative competitive stage in the global coffee industry, not only tests contestants’ understanding of coffee and technical execution but also requires them to convey the unique charm of each beverage to judges with clarity and compelling expression. In 2022, at this top-tier event held in Melbourne, Anthony Douglas from the local Australian café Axil Coffee Roasters claimed the championship and became the center of attention. This barista, who once dropped out of school and started in the delicatessen section of a restaurant, shone brightly on the international stage with solid skills and innovative thinking.
Anthony was born in Noble Park, in the southern part of Melbourne. During high school, he chose to leave campus and headed alone to Sydney, where he worked in the delicatessen section of a Spanish restaurant. Recalling his first encounter with coffee, he admitted: “At that time, I probably only made four or five cups of coffee a day, but I really enjoyed the hands-on process — from grinding beans to extraction, every step was fascinating.” Though these daily tasks were simple, they gradually led him to fall in love with the profession of a barista. A year later, at the age of 19, he decided to return to Melbourne and formally step into the world of professional coffee.
In 2015, having accumulated a certain foundation in coffee, Anthony joined the locally well-regarded Axil Coffee Roasters. He recalled that the first espresso he tasted there left him amazed: “It was a level and flavor I had never experienced before. At that moment, I truly understood that coffee could be so refined and captivating.” That cup of coffee changed the course of his career. He proactively applied for a job at the brand’s café and was hired. The person in charge, Dave Makin (Dave Makin), who was the runner-up in the 2008 World Barista Championship, not only recognized his potential but also frequently encouraged staff to participate in various competitions — laying an important foundation for Anthony’s future path to victory.
Over the seven years at Axil, Anthony gradually transformed from an ordinary barista. He participated in countless regional and Australian division competitions. After each competition, he conducted detailed reviews, constantly adjusting key parameters such as grind size, water temperature, extraction time, and coffee dosage in pursuit of the ultimate flavor expression. It is understood that he had extremely high requirements for extraction stability, often fine-tuning recipes with precision to 0.1 grams of coffee grounds and ±1 second of extraction time difference. In 2022, he finally stood out, winning the Australian national championship and representing the country at the world competition.
Speaking about the feeling of winning the championship, Anthony said: “Winning the world title is a tremendous honor. I’m very proud to represent Melbourne and all of Australia. This achievement doesn’t belong to me alone but is the result of the whole team’s collective effort.” His preparation team included professional coaches and veteran roasters. They spent six months repeatedly cupping over a hundred coffee beans and ultimately selected an anaerobically fermented coffee from the Huila region of Colombia, with the variety being Sidra — a natural hybrid of Typica and Bourbon.
At the competition, the espresso presented by Anthony showcased intense flavors of blackberry, cherry, and white wine, with a long-lasting aftertaste and distinct wine-like aroma. This was largely due to the deep flavor extraction and transformation achieved through the anaerobic fermentation process. For the milk coffee segment, he even employed an innovative approach to treating milk — using freeze-drying technology to turn part of the milk into “milk powder,” then mixing it with fresh milk. This significantly enhanced sweetness, fat content, and protein levels, making the cherry flavors in the coffee more three-dimensional while also bringing out layers of creamy toffee and chocolate mousse.
The final signature drink was even more astonishing. He used date honey from a coffee farm to add a naturally complex sweetness, paired it with lactic acid bacteria-fermented passion fruit to intensify fruity tones, and introduced subtle red wine tannins through hibiscus flower cold brew tea. In addition, he utilized date syrup made via freeze-drying technology to further enrich the drink’s body and smooth mouthfeel. The overall flavor was as unforgettable as a premium sweet truffle. This series of innovative steps not only highlighted the regional characteristics of the coffee itself but also expanded the boundaries of the overall taste experience, earning unanimous praise from the judges.
After winning the championship, Anthony transitioned from his role as training manager at Axil Coffee Roasters to the research and development department, focusing on the in-depth exploration of specialty coffee. He believes that the core value of a barista lies in “building a bridge between specialty coffee and consumers,” using intuitive and approachable methods to allow more people to experience the diverse charm and refined craftsmanship of coffee. His story is not only an inspirational record of professional growth but also an ultimate pursuit of coffee innovation and flavor expression.
The above content is compiled by CoffeeHunters, a coffee news website.
