Emi Fukahori
did not begin her journey in a roastery; she started in tourism, selling the beauty of Switzerland to the world. Her culinary awakening arrived not through a complex pour-over, but via a simple flat white. This encounter with the inherent sweetness of milk and espresso sparked a curiosity that transformed into an obsession. The turning point occurred in 2014 when Nina
, a barista champion, served her an Ethiopian coffee that tasted unmistakably of strawberries. This moment shattered Emi's perception of what coffee could be, leading her to co-found MAME
in Zurich
with Mathieu Theis
, a space dedicated to celebrating coffee with the intensity of a championship stage.
Discovery at Daterra Farm
The road to the World Brewers Cup
began in Brazil
. While visiting Daterra Coffee
, Mathieu discovered a variety that defied traditional Brazilian profiles: Laurina Coffee
. Initially skeptical of the "farm effect"—where coffee tastes better at the source—Emi found herself increasingly captivated during cupping. The beans offered a rare complexity that shifted as the temperature dropped, a vital trait for competition where judges evaluate the brew hot, warm, and cold.
The Engineering of a Masterpiece
Translating a cupping experience to a ten-minute stage performance required technical precision. Emi sought the expertise of Tetsu Kasuya
, the 2016 champion, to validate her choice. To manage the temperature sensitivity of the Laurina, she utilized the Gina Coffee Brewer
smart brewer. This device allowed her to toggle between immersion and non-immersion techniques, maintaining the necessary heat to coax out the delicate acidity and body required for a world-class cup.
Triumph in the Arena
In Brazil, the coffee initially proved temperamental, tasting flat and dry during training. However, on the morning of the finals, the Laurina underwent a miraculous transformation, blossoming into a profile reminiscent of sangria and champagne. Performing before a local crowd that roared for a Brazilian coffee, Emi delivered a flawless service. Winning the gold was a shock, but for Emi, the true reward remained the process of learning. She champions the idea that competition is not about the title, but about the profound respect for the ingredient and the continuous refinement of one's craft.
