Posted Wed Apr 20, 2005, 11:47am Subject: So what does it take to become a World Barista Champion?
I'm going to take some heat for this, I know, but I'm going to say it anyway. I have not spoken to any of the judges in the competition, nor have I seen any of the score sheets. My comments are based on an outsider’s observation and are highly speculative. So all that said, here is what I saw at the WBC:
The musical theme that was played over and over again in that contest was The Olympics Musical Prelude. We all recognize it from watching the Olympics on TV for so many years. I believe the problem starts right there. I dare say, that a more appropriate musical theme would be the opener to the Iron Chef on the food network, or perhaps the World Baking Championship.
Now why is that?
When you look at the six finalists, they are all exceptional in pulling a shot and steaming milk. It is practically impossible to give ratings at that level on technique alone. So what distinguishes first place from six?
1) The ingredients they chose (Coffee and Milk) 2) The Recipe of their signature drink.
Does this remind you of anything? How about a baking show? In the end, it is their talent as Chefs in the broadest sense that won the title.
So what can the American Baristas learn from it?
1) Change the way you prepare for that competition. It is not an accident that two Scandinavians won the championship two years in a row. What the Danish contestant did in the competition is prepare a well orchestrated, well built desert, using a delayed sensory reaction to deliver a three stage bomb. When I saw that drink, I knew the competition was over. When you prepare your signature drink, consult with a highly regarded Chef.
2) Choose your blend and your milk very carefully. Get professional cuppers and Chefs to taste your blend and all your drinks. Have people at the level of Ken Davids be your guide when selecting your blend.
3) If you want that Olympic Musical Theme playing in the competition, prepare like an Olympian. The ABG should get together with a plan to assist the US Champion in preparation for the competition. Get a little fund going, so that she can dedicate time and resources to deliver a memorable performance. It's time we see a US Representative win that title.
I'm done, I have my helmet on and I'm ready for the onslaught.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Wed Apr 20, 2005, 5:35pm Subject: Re: So what does it take to become a World Barista Champion?
From what I've heard from judges, at that level it's mainly about deductions for mistakes, just as in gymnastics.
Hazel, our local CG Australian champ, brought her blend in its individual components, so she could proportion it to match the machine. This is a good idea, since the temperature they pull at is not guaranteed. The alternative is a crowd pleasing, forgiving blend that pulls well at all temperatures and tastes nice to a judge who's just imbibed twelve shots and whose ears are buzzing.
Otherwise, I guess it would help to have ones friends roust one out of bed at 3 in the morning to practice the routine, so that all the partying at the championship doesn't cramp ones style ;-)
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Wed Apr 20, 2005, 6:26pm Subject: Re: So what does it take to become a World Barista Champion?
jim_schulman Said:
Hazel, our local CG Australian champ, brought her blend in its individual components, so she could proportion it to match the machine. This is a good idea, since the temperature they pull at is not guaranteed.
Man... that was what was up? I hate to say it, and my heart goes out the Hazel, but it backfired bad. She had some shots that, by my count (in my head) were 40 to 41 seconds long, and still short shots. Probably not all due to the on the fly blending, but I'm guessing it was a factor.
Hazel was solid otherwise, and an awesome barista, but she seemed to be done in by having two grinders (only one in the National Aussie championship) and those long shots.
One of my 'catch-phrases' that I found myself repeating all week was this: one of the most ironic things about the WBC/USBC competition is that the things that people tend to spend the most time talking about are most often the very items on the score sheets that are the least significant in scoring.
For instance, there are people with stopwatches in the crowd, timing shots, hoping for some insights into the resulting scores. If all of your shots are within the 20-30 second range, you've accumulated a whopping 6 points out of 1200. That's one-half of one-percent.
Dosing and tamping? A perfect-score on "correct dosing and tamping" for your three drinks gives you 36 points. That's 3%.
As far as your observations, Abe, I think they're quite understandable from a spectator's perspective. No "heat" or "onslaught" is warranted. However...
Abe_Carmeli Said:
1) Change the way you prepare for that competition. It is not an accident that two Scandinavians won the championship two years in a row. What the Danish contestant did in the competition is prepare a well orchestrated, well built desert, using a delayed sensory reaction to deliver a three stage bomb. When I saw that drink, I knew the competition was over. When you prepare your signature drink, consult with a highly regarded Chef.
The sig drink is definitely the most fun to watch, and scores related to the sig drink total 220 points. However, the espresso and capps, combined, equal 532 points... each alone worth more than the sig drink (espresso=286, capps=246). The most significant scoring is on the taste (including tactile balance) of the espresso, worth 192 points alone (16%). That's something that is really about the hands of the barista, and not something that you can really know from the stands at all.
Abe_Carmeli Said:
2) Choose your blend and your milk very carefully. Get professional cuppers and Chefs to taste your blend and all your drinks. Have people at the level of Ken Davids be your guide when selecting your blend.
A good espresso blend is a must, but... a great barista could win with any of a number of 'good blends,' whereas a 100-rated espresso blend on CoffeeReview.com, in the hands of a non-champion-caliber barista would be just that... a non-champion.
Abe_Carmeli Said:
3) If you want that Olympic Musical Theme playing in the competition, prepare like an Olympian. The ABG should get together with a plan to assist the US Champion in preparation for the competition. Get a little fund going, so that she can dedicate time and resources to deliver a memorable performance. It's time we see a US Representative win that title.
That's exactly what we did, and Phuong finished higher than any US Champ in the 4 year USBC history (that is, weighted for the increased 'degree of difficulty'). We'll be even better next year!
Phuong was great. Like any similar competition, sometimes the wind can blow and your field-goal goes wide. Switch-up the judges, and suddenly there's a different six in the finals. Such is the WBC, and that's not a big issue. All a barista can do is do her or his best, and hope that everything comes together during your 15 minutes.
Some have said that a 'God Shot' is the cosmic-alignment of the various elements that make up an amazing espresso. Extrapolate that out to a 15 minute presentation, and you're talking about a 1000+ point WBC performance. I can't wait to see a WBC "God-Presentation" from someone! Maybe next year?
12 litres of fresh Danish milk would not hurt your chances either.
As far a Hazel goes the long time short volumes does not suprise me. If I remember correctly she dosed a "full" PF, light tamp, filled to the brim again and then the usual tamp routine. That is a popular method in Aus from what I understand reading Cafe Culture magazine.
Teme Senior Member Joined: 7 Jan 2005 Posts: 1,221 Location: Finland Expertise: I love coffee
Espresso: Izzo Alex Duetto II Grinder: Mahlkönig K30 Vario
Posted Wed Apr 20, 2005, 9:58pm Subject: Re: So what does it take to become a World Barista Champion?
This is a bit off topic, but I find the idea of going to Copenhagen Coffee Academy intriguing. It would be fascinating to get advice, tips, comments and guidance on my own technique from a pro with their qualifications. I'll actually check how much they would charge for a training session / course for a home espresso afocinado like me (they do this type of events as far as I know).
A comment from a consumer's perspective: I have been living in Copenhagen for a few months now and I can say that the coffee at Cafe Europa is good, very good in fact, and I can definitely recommend the place. However, I feel that it is possible to get a comparable or maybe even better coffee at Risteriet or Ricco's. Perhaps they are sometimes just too busy at Cafe Europa (it is always full, jam-packed with people) and I guess a normal day in the shop is very different from a day at the championships.
I admit I do not know the baristas at Cafe Europa personally, at least not yet, and it is possible that it has not been the best of the best who have been preparing my coffee drinks while in there. I have always been in with friends and/or family and have not been hanging around near the counter to actually see my shots being prepared (I have noted that the baristas have been to busy to chat and I have therefore not wanted to disturb them - perhaps I'll find a time when it is less busy in there).
My aim is only to improve my own coffee, not to compete...
TeddyBearBBQ Senior Member Joined: 21 Mar 2005 Posts: 23 Location: Monroe, WA Expertise: I love coffee
Espresso: Stove Top Grinder: Starbucks Drip: Bodum French Press
Posted Thu Apr 21, 2005, 6:22am Subject: Re: So what does it take to become a World Barista Champion?
Teme,
There is a world of difference between competing and running a retail business. I've qualified for four invitation only BBQ world championships and won several regional events, as well as owning a restaurant and catering company. While you go through the same perfection oriented steps for producing a great product with both. You can not put the same investment of time, energy and money into preparation for retail production as you do for competition in my experience.
SL28ave Senior Member Joined: 19 Mar 2004 Posts: 796 Location: Rockville, MD Expertise: I live coffee
Grinder: Baratza Virtuoso Drip: Technivorm
Posted Thu Apr 21, 2005, 6:52am Subject: Re: So what does it take to become a World Barista Champion?
Teme Said:
A comment from a consumer's perspective: I have been living in Copenhagen for a few months now and I can say that the coffee at Cafe Europa is good, very good in fact, and I can definitely recommend the place. However, I feel that it is possible to get a comparable or maybe even better coffee at Risteriet or Ricco's. Perhas they are sometimes just too busy at Cafe Europa (it is always full, jam-packed with people) and I guess a normal day in the shop is very different from a day at the championships.
What's the actual problem you have with the drinks? The milk, beans, extraction?
I don't know if technically it'll be owned by Cafe Europa or The Copenhagen Coffee Academy, but that group will start roasting their own beans around July. They're trying to improve and aim for perfection at all levels. They're world class, explore and support them.
Teme Senior Member Joined: 7 Jan 2005 Posts: 1,221 Location: Finland Expertise: I love coffee
Espresso: Izzo Alex Duetto II Grinder: Mahlkönig K30 Vario
Posted Fri Apr 22, 2005, 5:45am Subject: Re: So what does it take to become a World Barista Champion?
Peter,
There is no real problem with the drinks. As I said, they are good, very good and I have no doubts whatsoever of them being world class. It's just that I have noticed that in the two other places, especially Risteriet there is a bit more mouthfeel and a longer, sweeter aftertaste.
I am no expert but I have tasted the difference. It could be the beans. Risteriet roast their own and the drinks are always prepared from freshly roasted beans. Perhaps this (freshness) explains some of it, perhaps I just prefer the blend at Risteriet. I will naturally continue going also to Cafe Europa and if they are going to start roasting their own, I will definitely see if I experience a difference (if they will retail their own roast I will also try it out at home - I currently buy from Risteriet).
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