Project Description

Milo Kamil
Coffee Lab Zürich

Please tell us a little about yourself: 

Hello, I’m Milo. I originally come from a coffee producing country, Indonesia, but funnily enough I got in touch with coffee 10 years ago when I moved to Switzerland. My first contact with coffee was when I got to learn to pour a heart on every cappuccino I made for each customer. Winning the Swiss Latte Art Championship in 2015 and 2016 was one of the highlights of my coffee journey. Since 2015 I’ve been head Trainer in Coffee Lab Zürich. I’m looking forward to being in Berlin, sharing ideas on how good quality coffee can be mixed with good quality spirits.

How did you get started in coffee?:

10 years ago when a heart was a must on every cappuccino I made.

Please list the coffee competitions you have participated in, what year they took place, and your results:

Swiss Latte Art Championship 2013, 3rd Place
Swiss Latte Art Championship 2014, 2nd Place
International & Tiroler Latte Art Championship 2014, 1st Place
Swiss Latte Art Championship 2015, 1st Place
World Latte Art Championship 2015, 23rd Place
Swiss Latte Art Championship 2016, 1st Place
World Latte Art Championship 2016, 18th Place
Swiss Latte Art Championship 2017, 3rd Place
Swiss Coffee in Good Spirits 2019, 1st Place

What are you excited to do in Berlin?:

Meet competitors with the same interests and ideas on coffee and spirits. Also reunite with old coffee friends.

What was your first amazing experience with coffee?:

Doing my first Latte Art Championship and placing in third.

Besides your own competition drink, do you have a favorite cocktail?:

Broken Compass, or an Old Fashioned.

What coffee-producing country interests or excites you most?:

At the moment, Kenya.

What are your interests outside of coffee?:

Music, singing, and playing the guitar.

Where do you see yourself in five years?:

Still doing coffee and having the same passion as I do now.

Is there anyone you would like to thank or recognize, or who helped you to prepare for the WCIGS?:

My Coffee Lab Team, my roaster, and all the other people that helped along the way.

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