Chiaki Kobayashi has built a focused and thoughtful career in coffee since moving from Tokyo to Berlin. Working as a senior barista and part of the Quality Control team at Bonanza Coffee Roasters, Chiaki splits each day between the bar, the cupping table and internal workshops. Three years into the industry, that mix of service, tasting and training has become the foundation of a fast-rising path.
Most recently, Chiaki earned the title of the 2026 German Cup Tasters Champion, a result shaped by steady practice and a clear commitment to the goal. Each competition season has pushed Chiaki to learn more, refine tasting skills and test limits under pressure. Those experiences now feed directly into daily work and preparations for the World Cup Tasters Championship next year in Bangkok.
Chiaki’s mission is simple: serve coffee that surprises people in a good way. Whether dialling in new beans, hosting a cupping or exploring cafés around Berlin, the focus stays on curiosity and honest sensory work. It is an approach rooted in learning, shared knowledge and the pleasure of discovering what great coffee can be.
Chiaki, what is your first memory with coffee?
I got into coffee when I drank it at a coffee shop in my hometown called Single O, originally from Australia. Until then, I usually drank dark-roast coffee or didn’t drink coffee at all. Single O opened my eyes.
What inspired you to pursue a career in the coffee industry, and how did you get started?
I came to Germany in my first year on a working-holiday visa. At that time, I didn’t plan to start a career in coffee. But when I began looking for a job, I asked myself, “What is it that you really want to do?” That’s when I decided to apply for jobs in the coffee industry. I had never worked in coffee in Japan, but I really wanted to try.
Before that, I worked at a logistics company and at a gourmet grocery store called Dean & Deluca. Dean & Deluca sells a wide variety of ingredients imported from different countries and regions of Japan, and I learned a lot about different flavours. Knowing what tastes good and being able to express it in my own words is a skill I can use at my current position.
Tell us a bit about the place you work at. What is your role there?
I’m the senior barista at Bonanza Coffee Roasters, at the location that includes our roasting area. I’m also part of the Quality Control team, where I participate in production cupping and sample roasting. In addition, I host monthly cuppings and workshops for our team.
What kind of experience do you want your guests to have when they try your coffee?
Of course, my goal is to give you an experience that makes you say, “This is delicious!”, but I’d be especially delighted if it challenged some of your preconceptions – perhaps even prompting a thought like, “I don’t usually drink acidic coffee, but I liked it (or it´s delicious 😄)”.
What is your favourite part of the day at work, and why?
As a barista, I love the time I spend dialling in both espresso and filter coffee. No two coffees are ever the same, and I learn something new each time. As part of the QC team, Every time I do production cupping or sample cupping, I broaden my palate and deepen my understanding. I enjoy each session – expanding my taste experience and putting the flavours into words in my mind.
How do you stay motivated and inspired to keep improving your coffee-making skills?
Among my friends are those passionate about working in the coffee industry – baristas, roasters, green bean importers, and more. Every conversation with them brings new discoveries and serves as a valuable opportunity to see myself from an outside perspective.
Participating in cupping events and drinking espresso and filter coffee at specialty coffee shops in Berlin and other travel destinations are also essential sources of input.
What are some common misconceptions about our industry that you’ve encountered, and how do you address them?
It’s often assumed that anyone can work in this field, but in addition to coffee knowledge, it requires various skills, such as teamwork and communication with customers.
What are the current trends in cafes in your region?
Absolutely Matcha, but I would like to see more often: Coffee flights of various coffees or Combo combinations of drinks.
You have some amazing achievements in championships. Can you tell us more about them?
I feel truly honoured. I reached the semifinals in my debut two years ago and placed sixth last year, so I was determined to improve on that result. After practising every day, I’m thrilled to have won the championship.
My hands always shake, and I get nervous during the competition itself, but each year I realise that pushing myself into these high-pressure situations is essential for growing my skills.
How are you preparing for the World Cup Tasters Championship?
I will gradually resume practice. The basic training methods are the same as for domestic competitions, but it’s all about relentless practice.
What, in your opinion, is the most important thing to have in mind when you start to compete in coffee championships?
The key is that you never know what might happen, and practice is essential.
What are your passions and hobbies apart from coffee?
Exploring vintage ceramics and clothing, cooking, and eating. My previous workplace embraced the concept of Living with food, and I think that captures it perfectly. Discovering ingredients and seasonings I never came across while living in Tokyo – and expanding my own palate – has been incredibly enjoyable.
Where in Berlin do you find your best inspiration?
Zacharias and Acid. I have friends working at both cafés, and every time I visit, they teach me about the day’s coffees and brewing techniques – it’s always really educational.
What coffee challenges are you looking forward to, except the World Championship? Any new projects or collaborations?
At the moment, I don’t have any new projects or collaborations lined up, but I’d be thrilled to work on something coffee-related in the future. Also, when I lived in Tokyo, I ran my own podcast, and I’m thinking about doing that in English in the near future.
Quick Fire Questions for Chiaki Kobayashi:
Filter coffee or espresso-based?
Both.
Milk coffee or black coffee?
Black. Espresso by Slayer, and Filter coffee
The most underrated coffee drink?
Vienna coffee.
The most underrated coffee brewing device?
Moka pot.
Favourite piece of barista equipment?
Espresso machine.
How do you make coffee at home?
Hand brew with Origami dripper.
Favourite city outside your own for a coffee tour?
Amsterdam – specialty coffee shops are clustered together, making it an ideal spot for organising tours.
