pstam Senior Member Joined: 27 Jan 2004 Posts: 2,090 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Thu Nov 23, 2006, 3:54am Subject: CBC of WBC, how it goes.
The following picture is a news in China, about the CBC of WBC. It says, the first group of judgers apear in China, according to the WBC standards. So, I know more about the standards of WBC. I do not know which expert of WBC came to China, to train and issue to certificates. But, I know how much those Chinese people can do, and we do not need to wait another twenty years to swee the results.
The chief is in Guangzhou, and I am in Guangzhou now. How it goes.
One more way to know the standards of WBC and world development level.
Nothing we can do about them. We have to go alone.
(Click for larger image)
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
emily Senior Member Joined: 2 Mar 2006 Posts: 157 Location: Sydney, Australia Expertise: Professional
Espresso: i share with everyone
Posted Thu Nov 23, 2006, 3:07pm Subject: Re: CBC of WBC, how it goes.
Cindy Chang who is on the Board of directors of the WBC came to China to oversee the training of the judges and the competition along with a colleague of hers who is a WBC certified judge and trainer in the USA.
By all reports from her (she is Tawanese origin and speaks Mandarin so was well involved in the competition) it was run well, the judges were fair and the competition was within WBC standards.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,090 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Thu Nov 23, 2006, 8:32pm Subject: Re: CBC of WBC, how it goes.
emily Said:
Cindy Chang who is on the Board of directors of the WBC came to China to oversee the training of the judges and the competition along with a colleague of hers who is a WBC certified judge and trainer in the USA.
By all reports from her (she is Tawanese origin and speaks Mandarin so was well involved in the competition) it was run well, the judges were fair and the competition was within WBC standards.
So, it means that we can see the real WBC standards and quality. It is not something out of WBC standards, and so we know where we are and how much we can do comparing WBC. If we do not know it directly, as we did before, we can not say too much about it. But now, we know them, and can say how it is.
So, so so so, we have to change such a situation, if we all really want a good coffee. It seems that there is not many activities actively changing the situation. Should we keep waiting for my article next year. Shall we?
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,090 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Fri Nov 24, 2006, 8:37am Subject: Re: CBC of WBC, how it goes.
Great thanks to "Cindy Chang", who let us have a chance to know how much WBC can do, and let us know what we can do after that.
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(Click for larger image)
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
Yes, it seems that it is almost impossible for us to communicate with each other, neither understand each other.
The world coffee industry is not well developed, and SCAA, WBC and similar organizations, as well as those books, could not help people to set up qualified coffee service for about two decades of years.
Should we consider for some kind of improvement, and turn our attention to some different understanding and activities, if we could not do it as good as ew expected.
The problem is not only the organizers of CBC, but also the basic understanding of SCAA and SCAE and similars. The problem is still there, and nothing had been changed. Your chief judger for CBC is not accepted even by most baristas.
It is still the word, that is your game, you can do anything you want. But, if you want it to be something, it cannot be done whatever you want. For example, if they sell their espresso, I would not pay a penny to it. Those exhibitions and competitions is only a course for our students to know how bad espresso can be tasted, which was hardly to make in our school.
We still have to wait for more time to make some change.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
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