sjames Senior Member Joined: 19 Dec 2001 Posts: 462 Location: Melbourne, Australia Expertise: Pro Barista
Espresso: Expobar eb-61 Office Leva Grinder: Mazzer Mini Vac Pot: Unibuy Syphon Drip: Are you talking to me????? Roaster: Peter Wolff - Veneziano
Posted Sat Mar 20, 2004, 5:24am Subject: WBC: Rules for cappuccino construction
In WBC competition, are cappuccinos built using double shots of espresso? If they are, are 4 group Lineas used to produce the coffees simultaneously? If singles are used, are smaller cups (3oz or 4oz) used to fit in with the 1/3 ratios of espresso, milk and foam? Or is the 1/3 ratio just a guide?
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 4,664 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Sat Mar 20, 2004, 11:49pm Subject: Re: WBC: Rules for cappuccino construction
I admit I'm not up to speed on the current (2004) WBC standards.
Previously, it was a requirement that four cappuccinos were served. Whether it was singles, doubles or ristrettos was up to the competitor.
But judges were looking for traditional drinks served in cups smaller than 6 or 7oz, and a "drink of thirds".
As a judge, I would pull back the froth to see how much froth was in the cup; I would then look at the colour of the mixed beverage below the froth to determine, visually, if the proper mixture of espresso and milk was achieved (taste was also measured, later on); then I would taste the milk froth on its own to evaluate the sweetness in the froth. Then I would drink the beverage to evaluate how the following:
- taste (coffee vs milk taste and how they complemented each other) - temperature (the cappuccino should be at least 140F served - my tongue is pretty tuned to know temperatures) - texture and balance - aftertaste - milk froth taste is something I specifically valued (and judged). Properly microfrothed milk has a residual sweetness that takes effort to achieve.
If, in a cappuccino, I was overwhelmed by an espresso taste, I would mark it down somewhat, so doubles would be a strike against, in my scoring book. How it is this year could be different.
CBS Senior Member Joined: 17 Jan 2004 Posts: 284 Location: New Zealand Expertise: Professional
Espresso: Rancilio Classe 10 and Epoca Grinder: Rancilio MD80, 50 &Rocky
Posted Wed Mar 24, 2004, 2:49am Subject: Re: WBC: Rules for cappuccino construction
Mark,
In the past it no garnish has been used on top of the Capps. Is there any reason for this? I think it opens up a whole scope of possibilities for presentation and performance.
Are you coming to Trieste in June?
Carl
P.S. I would really like to see some more comp. forums.
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