CoffeeMe Senior Member Joined: 2 Jul 2004 Posts: 102 Location: Singapore Expertise: I love coffee
Espresso: Brewtus II Grinder: Rocky DL Roaster: GeneCafe
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.
xristrettox Senior Member Joined: 22 Jan 2003 Posts: 278 Location: Portland Expertise: Just starting
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.
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.
ant Senior Member Joined: 7 May 2003 Posts: 1,046 Location: Brisbane Expertise: I like coffee
Espresso: sunbeam em6910 Grinder: sunbeam em0480 Vac Pot: hario syphon Roaster: 1kg sample roaster at work
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 :)
Irishman Senior Member Joined: 4 Jun 2003 Posts: 8 Location: Frankfurt, Germany Expertise: Just starting
Espresso: Elektra Sixties - Single... Grinder: ECM Mini
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!
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.
= No New Posts since last visit 