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The Challenges of Professional Barista Training, Professionally Speaking
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CoffeeMe
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CoffeeMe
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Posted Fri Jul 30, 2004, 7:25am
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

On the subject of "30-lb. tamp at our retail stores", not sure whether any of you folks noticed on 2003 WBC video with Paul Bassett, he seem to be using a light tamp. Espresso came out pretty quick after he hit the button! But the pour looks good though.
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xristrettox
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Posted Fri Jul 30, 2004, 2:55pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

CoffeeMe Said:

On the subject of "30-lb. tamp at our retail stores", not sure whether any of you folks noticed on 2003 WBC video with Paul Bassett, he seem to be using a light tamp. Espresso came out pretty quick after he hit the button! But the pour looks good though.

Posted July 30, 2004 link

You will find that if you put more grounds in the basket, there will be less room for the puck to expand and the flow will come very soon.  However, if you leave a good gap between your puck and the screen it will take a few seconds longer to see the stream due to the swelling of the puck which fill the gap.  Once the gap is closed the water has nowhere else to go, but to be pressed through the basket.  I find it interesting to view the differences in flow between both styles.  In the Sabados style the stream is very consistent from start to finish, while in the "traditional" method the stream will start slow (after 7 seconds or so) and drip for a few, but will end up with a stronger flow of spro by the time you cut it off.

Even crazier is to taste the differences in shots by both methods, and then to try them again by pulling standard shots as compared to ristrettos.

A little tip for competitors... if you want to pull a full ounce for the judges, but prefer the taste of a ristretto, try filling the basket a little more (with a coarser grind of course), and you will see and taste a nice compromise.

 
billy wilson
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espressoDOM
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espressoDOM
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Posted Fri Jul 30, 2004, 9:54pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

billy... where have you been....

I was in your neck of the woods last weekend... what was up with that heat wave in Portland....

Stumptown has now addicted my friends that I brought with me.... we went to the Ash shop....

 
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
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ant
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Posted Fri Jul 30, 2004, 9:55pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

wow thanks for that info billy!

I have recently changed to deeper baskets whilst still using the same amount of coffee at my first job which allowed the coffee grounds to bloom (or whatever the term is) and noticed that as well.  Previously I was pretty much almost right up against the stream and the pours were steady right from start to finish and now they behave exactly as you've said.

Next weekend I'll be heading down to see the roaster and chatting about various styles and techniques for training etc- it should be very interesting :)
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Irishman
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Posted Sat Jul 31, 2004, 4:28am
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

Hi Ellie,

Great Article, very interesting - not to mention inspiring...How inspiring? Well
I am living in Germany and would be willing to jump on an airplane and fly
to the USA if your training would be available to the public.

How about a special "geek-training" for those of us on CoffeeGeeks ;> ?

Could be fun for all - not to metion the start of something BIG,  
"The Intelligentsia (International) Professional Barista Qualification" - recognised
& renowned throughout the world!

Please say "yes"!

All the best,

John
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spinnaker007
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spinnaker007
Joined: 24 Apr 2003
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Location: Chicago!
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Posted Mon Aug 2, 2004, 12:23pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

It looks like that Intelligentsia's new website is up and running...Pretty nice...Good job, Matt!
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espressoDOM
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espressoDOM
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Location: Bay Area
Expertise: I love coffee

Espresso: WEGA Lyra (vibe)
Grinder: Mazzer Mini
Vac Pot: (no more coffee equipment)
Drip: French Press
Roaster: Hot Top Roaster; Fresh Roast...
Posted Mon Aug 2, 2004, 12:37pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

thx for the heads up Steve....

 
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
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ThaRiddla
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Posted Mon Aug 2, 2004, 1:47pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

spinnaker007 Said:

It looks like that Intelligentsia's new website is up and running...Pretty nice...Good job, Matt!

Posted August 2, 2004 link

I was wondering when it would be posted here.

Thanks

 
www.intelligentsiacoffee.com
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jim_schulman
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jim_schulman
Joined: 19 Dec 2001
Posts: 3,772
Location: Chicago
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Posted Mon Aug 2, 2004, 4:38pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

Hi Ellie. I always knew youwere awesome around an espresso machine; turns out you write terrifically too. Well done!

It's interesting you created your own certification program; is there nothing out there by the SCAA or Barista Guild.

 
Jim Schulman
www.coffeecuppers.com
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spinnaker007
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spinnaker007
Joined: 24 Apr 2003
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Location: Chicago!
Expertise: I like coffee

Posted Mon Aug 2, 2004, 5:56pm
Subject: Re: The Challenges of Professional Barista Training, Professionally Speaking
 

ThaRiddla Said:

I was wondering when it would be posted here.

Thanks

Posted August 2, 2004 link

Alright, Mr. Tough guy! : )  

That tamper sure looks Grrreat!

Cheers,

Steve
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