Over the last few weeks, members of the Barista Guild of America cast their votes to elect new members of the BGA Executive Council. Long lines were reported at polling stations across the county, and a box of ballots were found floating in a lake near Long Beach. But now, today, newcomers Alexandra Littlejohn and Cole McBride have been elected. They join incumbents Miguel Vicuna and Laila Ghambari, former chapter representatives, on the distinguished board of executives.

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The Barista Guild of America brands itself as the most important network for the professional barista, and is a trade guild of the Specialty Coffee Association of America. In a recent change to their code of regulations, the title of “regional chapter representatives” was eliminated. In a statement, the BGA claimed that due to the growing number of members around the world, it was decided increasing the amount of executive council members (between nine and fifteen) would prove more successful than individuals governing ten different regions around the country.

The guild, founded in 2003, provides educational services, organizes local barista jams, and also helps facilitate health insurance coverage for its members. They also coordinate a professional development summit known as Camp Pull A Shot, which has been held in several different places around the United States since its first year, in 2011. The next Pull A Shot event happens June 2nd-5th in Delavan, Wisconsin.

The Barista Guild of America Executive Council board is Daniel Streetman (Irving Farms), Trevor Corlett (MadCap Coffee), Julie Housh (World Coffee Events), Scott Lucey (Alterra Coffee), Sarah Dooley (La Marzocco), Noah Namowicz (Cafe Imports), Colin Whitcomb (MadCap Coffee), Lorenzo Perkins (Cuvee Coffee), Laila Ghambari (Caffe Ladro), Miguel Vicuna (Metropolis Denver), Alexandra Littlejohn (Verve), and Cole McBride (Visions).

Cole McBride tells Sprudge, “I’m excited and grateful to be elected to the Executive Council. I look forward to working hard with everyone to make the BGA the best it can be.”


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