pstam Senior Member Joined: 27 Jan 2004 Posts: 2,297 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Wed Apr 20, 2005, 12:02am Subject: Re: 2005 World Barista Championship Full Results
malachi Said:
they're not saying you cannot make espresso with anything other than 9BAR and they're not saying they will mark you down if you change the pressure. they're saying that, in order to make the competition possible they have standardized on one machine, one basket, one brew temp and one brew pressure. for logistical reasons, they do not allow you to change the pressure or the temp (there simply wouldn't be enough time to allow each barista to do so). if you were to change the pressure to 10BAR you would not recieve a poor score - you would be disqualified. this is not an espresso decision but rather a practical decision.
Thanks Chris. It can be explained like that and people have to follow the same rule in that competition. I wonder that we may have a better competition for the perfect taste espresso only and everyone can do anything only to present with the best taste of their espresso. What we have to do is to find out a way to do it.
The point can be this.
For making the best taste of espresso, one has to care of all the elements. We use the blend which had been used for more than a hundred years. For any reason, we believe that it gives better taste for the espresso. No way to change it.
Another example, for the Illy beans, we can make the best taste from their beans under 9.5 bar, never from 9.0 bar. It is not a problem of skills, but the right conditions for the brewing.
Concerning about the CBC, I know the coffee shop for the barista at round #2 and #3. Their espresso is surely burnt. What else? I do not really know what to say about it.
I do not want to be unpolite to anyone. But about the fact, what can I do with it.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
Posted Wed Apr 20, 2005, 8:33am Subject: Re: 2005 World Barista Championship Full Results
pstam Said:
I wonder that we may have a better competition for the perfect taste espresso only and everyone can do anything only to present with the best taste of their espresso
Great idea. When the competition is about how well a barista can consistently reproduce exacted motions, then it is important to have the machines calibrated equally.
However, a more interesting competition would be one with real world implications - one in which the barista has to work in unity with the machine in order to produce the finest shot of espresso. This is totally real world and truely tests the skills and art of the best baristas, because machines are constantly in a state of flux, and need to be tuned endlessly. Very good idea, and I would like to sign my staff on to a competition like that!
A testement to the fact that calm seas do not a good captain make!
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,297 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Wed Apr 20, 2005, 6:17pm Subject: Re: 2005 World Barista Championship Full Results
Sutono Said:
Peter,
Great idea. When the competition is about how well a barista can consistently reproduce exacted motions, then it is important to have the machines calibrated equally.
However, a more interesting competition would be one with real world implications - one in which the barista has to work in unity with the machine in order to produce the finest shot of espresso. This is totally real world and truely tests the skills and art of the best baristas, because machines are constantly in a state of flux, and need to be tuned endlessly. Very good idea, and I would like to sign my staff on to a competition like that!
A testement to the fact that calm seas do not a good captain make!
Let's make a competition here in this forum to competite the sales of the coffee drinks in terms of the following data collections.
That is, to collect the sales for the pure espresso, including "espresso", "ristretto", and their double forms (each counted as one); as well as the total sales for all kind of coffee drinks (only coffee, not any other soft drinks). And then, make the calculation as the ratios of sales for espresso to all coffee drinks.
PS. Since the original info about the data is not related to this thread and I cannot cancel this post, I removed it from this post and refer the people to see above post. Sorry for any trouble to others.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
Worldman Senior Member Joined: 16 Nov 2004 Posts: 1,790 Location: Pittsburgh, PA, USA Expertise: Professional
Espresso: Expobar Office Control Grinder: Cimbali 6/S
Posted Thu Apr 21, 2005, 8:49am Subject: Re: 2005 World Barista Championship Full Results
pstam Said:
Here is our data list:
espresso 14.71%
drip coffee 30.53%
caffe latte 13.43%
cappuccino 15.88%
hmmm...if we do not count the drip coffee (and I think that we can all agree that ''drip people got no reason to live''), it can be said that Kaffa serves about 1/3 espresso of all espresso based drinks.
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