BATTLING baristas are fighting it out to prove they make the best cup of coffee in the country.

The UK Barista Championship Northern heat has again returned to Newcastle’s Centre for Life, with the North East’s finest taking on the cream of brewing talent.

All are hoping to make it to the final in London but, with twice as many entrants as last year, the competition is fierce.

Geography graduate Emily Hartley only started her career in coffee six months ago, but stepped in front of the judges yesterday for a nerve-wracking test of cappuccinos and espressos.

“It’s been a massive learning curve,” the 22-year-old from Jesmond, Newcastle, said. “But I’ve definitely become better.”

The two-day contest, which is open to spectators, requires contestants to produce four cups of cappuccino, four espressos and four cups of their own signature drink in only 15 minutes, while demonstrating perfect technique.

Emily’s signature coffee was a homemade blueberry infusion, over ice cubes containing frozen blueberries, served with a shot of espresso made from a blend of Brazillian Daterra Bruzzi and Ethiopian Yirgacheffe beans.

“Since Christmas, preparing for this competition has been my main thing,” said Emily, who works at Pumphrey’s Coffee Centre and Brewing Emporium in Newcastle’s Grainger Market.

“And my mum and dad drove all the way from Norfolk to see me compete.

“I was really nervous beforehand but when I got up there I just got into the zone and focused on doing it.”

This morning, the final six entrants from the North aimed to show off their skills. Dad-of-two Anthony Atkinson, 30, who co-owns Pink Lane Coffee near Newcastle’s Central Station, said he was drawing inspiration from Olympic swimmers in an effort to peak at the right time for his heat.

“I’ve spent the last 10 days practising on an evening,” said Anthony, from Horsley in Northumberland. “My brother-in-law is an Olympic swimming coach and he always said it’s about peaking at the right time, so hopefully I will. I know I’m better now than I was 10 days ago.”

Anthony is hoping to wow the judges – which include former UKBC finalists and even Canada’s best barista – with molecular cooking techniques, using tonic water instead of sugar with his signature drink.

“The whole competition is not only about raising baristas’ skills,” said Jeremy Torz, of competition sponsor Union Hand Roasted Coffee, “but also about raising awareness of what goes into a good cup of coffee.

“A lot of consumers will blame a bad cup of coffee on the coffee, but it can be down to what happens at the point of service.

“So we want to make baristas respect what they are working with and gain experience – and that can only be good for customers.”