Milo Gil is no stranger to the world of specialty coffee. As the Dutch Brewers Cup Champion, he has made his mark both in competitions and in the industry. With years of experience under his belt and a deep passion for coffee, Milo is on a continuous journey to explore new methods, share knowledge, and push the boundaries of coffee’s potential. In this interview, he reflects on the ever-evolving coffee landscape, his approach to competitions, and how he balances tradition with innovation.
Can you tell us about your role at Blommers Coffee Roasters?
At Blommers Coffee Roasters, I’m responsible for content creation, which includes photos, videos, and workshops. We’re a small team, so we wear many hats. From quality control to training, we do it all. I’ve worked closely with Olaf, who is also a Dutch Brewers Cup Champion, for over eight years. Together, we focus on enhancing the coffee experience and sharing our knowledge with others.
What recent innovations have you found interesting in the coffee industry?
One innovation that stood out to me was co-fermentation of coffee with the leaves from the same plant. I first came across this technique during the SCA Specialty Coffee Expo in Chicago last year. The idea of using the same plant’s leaves in the fermentation process was fascinating. It creates a synergy that doesn’t overpower the coffee’s existing profile, but rather adds another layer of complexity and balance. It’s an exciting direction for coffee production.
How do you see the coffee industry evolving?
The coffee industry is changing very fast, especially when it comes to farming techniques. Farmers are experimenting more with innovative methods, and I’m curious if they are actively using score sheets and other feedback to fine-tune their processes. The transparency of coffee production is becoming more important, as seen in the way some producers are sharing details about their methods, like fermentation without additives.
Juan Pablo Campos, for example, inspired me with his presentation about the background of producers and coffee processing. It’s making the industry more transparent and helping consumers and roasters better understand what goes into producing high-quality coffee.
What motivates you to participate in competitions?
Competitions offer a unique platform to showcase the potential of high-quality coffee. I see them as an opportunity to highlight the artistry of coffee to a broader audience. The "wow factor" that competition coffee can have—its distinctive aroma, appearance, and taste—can surprise even seasoned professionals. I love creating those moments of awe, where even the most experienced baristas can experience something new and unexpected.
How do you choose the coffee you use for competition?
We receive a wide range of coffee samples from different sources, including Lohas Beans. I focus on cupping and assessing the coffees to see which ones stand out. It’s a bit like a survival race—only the best ones make the cut. For example, the Chiroso Duo Cherry Velvet by Jhoan Vergara was a standout for me. It has a unique flavor profile, starting with mint and evolving to reveal complex botanical notes. It’s a coffee with a rich and clean profile, which is why it became my final choice.
Do you roast your own coffee?
I roast my own competition coffee, but only in small batches (50-100 grams) on an IKAWA roaster. It’s a sample roaster, and I’m not a professional roaster. Olaf handles the larger batches in the roasting facility, ensuring consistency for our production.
When I was preparing for the Dutch Brewers Cup Championships, I studied the Chiroso in detail. I separated the processed beans from the washed beans and roasted them separately. This allowed me to clearly identify the differences and characteristics of both processes. Later, I roasted them together, but it helped me understand how the coffee works. The coffee is truly in harmony with each other. It scores very well in all areas. That’s why I want to continue working with this coffee.
How do you balance staying true to yourself while also meeting the strict requirements of competitions?
That’s a challenging balance to strike. I want to score well in competitions, of course, but I also try to stay true to my own approach and bring my experiences from the past decade into my presentation. It’s important for me to remain authentic, even if it means I might lose a few points. For example, in Chicago last year, when I competed as the Dutch Brewers Cup Champion as well, I finished 21st out of 40, but I see that as a stepping stone. I’m aiming for the semifinals this year, and I’m focusing on refining my approach, especially with the Chiroso, which I believe has so much potential due to its unique hydrohoney process.
What are your plans for the coming year?
I see myself as a lifelong student of coffee. There’s always something new to learn. I’ve been inspired by techniques like the stacking method, which was shown to me by Zjevaun, the Dutch Barista Champion. I’m looking forward to exploring that further. We’re also constantly experimenting with new techniques at Blommers. One of my goals for the coming year is to visit a coffee farm, potentially in Colombia, as I’ve heard so many wonderful stories from there.
The coffee you used for your competition, is produced by Jhoan Vergara. Is there anything you'd like to ask him?
I had the privilege of meeting Jhoan in Chicago, and I was really impressed. I’d love to explore the potential uses of other parts of the coffee plant, like the flowers or leaves, and how they might be integrated into the coffee process. It would be interesting to see what’s possible with these often-overlooked elements.
Finally, what’s your vision for the future of coffee?
We’re at a very exciting time in the coffee industry. The possibilities seem endless, and I’m especially excited about the new generation of coffee producers who are willing to push the boundaries of what we know. Much like the natural wine movement, I believe we’ll see more experimentation and innovation in coffee. It’s a time of change, and I’m eager to see where it leads.