Sammy Piccolo, Canada's four time national Barista Champion and entrant into the 2009 WBC, heads to Portland to attend the 2009 US Barista Championship.
Sammy, Thanks for the nice introductions to these fine baristi, many whose names I know, but whose concoctions I've yet to enjoy, yours included. Your obvious affection for these folks, as well as an enjoyment of THEIR unique qualities shows you to be a fine person, and as a dad, I can believe your children will benefit from your generous nature. Now to the coffee! As a "purist" (probably because I'm incapable of whipping up exotic creations) who relishes a nice pull from my Cremina, I wonder: Do you feel the signature drinks have become more important in the judging scheme than maybe 5 years ago? When I do hit a cafe out of town, I always ask "who pulls the best espresso in town?" Also, has there been an occasion at these competitions where you've felt that style won out over substance? Rock on!
sammy Senior Member Joined: 25 Nov 2003 Posts: 5 Location: vcr Expertise: Pro Barista
Posted Sat Mar 21, 2009, 9:29am Subject: Re: USBC Perspectives 2009, Professionally Speaking
thanks for the Kind words! You seem like quite the musician from checking out your site! I think signature drinks have come a long way; I remember being one of the first to do an induction cooker or a drink with steps but now there's some drinks out there that are just jaw dropping like Devin's at the USBC. With that being said the espresso has always and even more today is by far the most important drink at the competitions.T o answer your question if style wins over substance? I'd say no; every barista to win the WBC so far has in my opinion been the right choice. When I competed I am sure I did a good job but I wasn't at the time the right person to represent coffee and I was close but no cigar when it came to the cup.
IMAWriter Senior Member Joined: 4 Jul 2002 Posts: 5,464 Location: Brentwood, TN Expertise: I live coffee
Espresso: Nothing at the moment Grinder: Vario-W,Preciso-Esatto/KyM... Vac Pot: Adcraft SS, Yama 8 cup Drip: Brazen.Chemex, Hario, Clever... Roaster: Behmor 1600, CO/UFO combo
Posted Sat Mar 21, 2009, 10:02am Subject: Re: USBC Perspectives 2009, Professionally Speaking
Sammy, yes, answered. It's good to know that your field of expertise is still about content. In music, seems like the Taylor Swift's of the world dominate. Occasionally you get the Jason Mraz's. (I know I'm about to get ripped) Sorry to take your topic OFF topic. Interesting you also mentioned how many baristi were usuing high acidity coffee's (Guat, Colombian, etc) for thier SO's. You'd think it would tear your eyebrows off. We home roaster's are so used to the Brazilian/Yemen/ occasional El Salvador thing.
sammy Senior Member Joined: 25 Nov 2003 Posts: 5 Location: vcr Expertise: Pro Barista
Posted Sat Mar 21, 2009, 10:27am Subject: Re: USBC Perspectives 2009, Professionally Speaking
I don't know if their coffees were high acidity? I didn't try them. But I trust the barista and the roaster would come together to put out the best coffee possible. I think the benefit of using a single origin ( although I haven't) you get to focus on one farm, one coffee; it makes it easier to describe the coffee a at the same time you are doing a lot for that farm you are representing; you are almost and ambassador for the farm Sammy
IMAWriter Senior Member Joined: 4 Jul 2002 Posts: 5,464 Location: Brentwood, TN Expertise: I live coffee
Espresso: Nothing at the moment Grinder: Vario-W,Preciso-Esatto/KyM... Vac Pot: Adcraft SS, Yama 8 cup Drip: Brazen.Chemex, Hario, Clever... Roaster: Behmor 1600, CO/UFO combo
Posted Sat Mar 21, 2009, 1:41pm Subject: Re: USBC Perspectives 2009, Professionally Speaking
I guess that's what makes a pro roaster a pro roaster, and a pro barista....etc. My Guat roasts are WAY too bright for an espresso shot, at least through the Cremina. Same with the Colombians I roasted.
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