Archive for June, 2010

World Barista Championship 2010 – The Results

Sunday, June 27th, 2010

world barista championship 2010If you haven’t heard already, the results for the WBC are as follows:

  1. Michael Phillips (USA) 706 points
  2. Rual Rodas (Guatemala) 691 points
  3. Scottie Callaghan (Australia) 672.5 points
  4. Colin Harmon (Ireland) 659.5 points
  5. Soren Stiller Markussen (Denmark) 644.5 points
  6. Stefanos Domatiotis (Greece) 632 points

Should you have missed any of the action, the videos for all the competitors are still available online here.

The whole event was done really well. The only disappointing thing for me was the drawn out announcement of the final results. Like many people I’m sure, after the final performance by Rual, I wanted to know the results as soon as possible. But instead, I had to endure each and every sponsor being invited onto stage, by the MC, to give a speech.

Could you imagine this happening in the FIFA World Cup? After England beat Brazil in the final (I wish), before Steven Gerrard can lift the trophy we have to hear a speech from all the sponsors.

MC: I’d like to welcome onto the pitch our ball sponsor Adidas.
Adidas: Thank you. This World Cup we at Adidas listen hard to what players and coaches alike wanted from a football. We then went incompletely the opposite direction and took inspiration for the Jabulani ball from those 99p plastic balls you find on the garage forecourt.
MC: Thanks Adidas. Now I’d like to welcome Ronald MacDonald…

Big respect must go to Stephen Leighton of Has Bean Coffee. As a sponsor he had the opportunity (and every right) to promote his company. I can’t remember his exact words, but basically when he was handed the mic he said “Just get on with the results”.

Update: Just watch the announcement back to find out what Stephen’s exact words were. What he actually said wasn’t crude like the words I suggested above – sorry. Light-heartedly Stephen said:

All the baristas rocked. Can we have the results please.

WBC – World Barista Championship 2010

Saturday, June 19th, 2010

WBC - World Barista ChampionshipWimbledon isn’t the only competition kicking off in London next week, as the World Barista Championship arrives in the city. Michael Phillips or Colin Harmon might not be household names like Roger Federer, Rafael Nadal or Andy Murray; but the WBC is a hotly anticipated event in the coffee calendar.

Starting on 23 June, at the Olympia Exhibition Centre, 54 nationalities will compete over 3 days to see who is crowned World Barista Champion. Each competitor must produce 4 espressos, 4 cappuccinos and 4 signature drinks during a 15 minute performance; which will be scored by an expert panel of judges.

To learn more about the event visit the WBC website. You can also watch live streaming of the championship here.

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Reverse Cafetiere Brewing Method – Keeping the Brew Temperature in the Optimum Range for Longer

Saturday, June 12th, 2010

Last week I posted about a new brewing method I was experimenting with, aimed at keeping the water temperature of the brew in the optimum extraction range (i.e. 90-95°C) for longer.

What’s wrong with the standard method?

In the standard method, you allow the water in your kettle to cool after boiling to around 95°C before adding to your cafetiere. The problem is that once the water is poured into the cafetiere, the cafetiere sucks heat out of the water until the cafetiere and water are at the same temperature. Even with pre-heating the cafetiere, inside a few seconds of adding the water, the temperature has already dropped by 4-5°C. As the temperature will continue to drop by 2-3°C every minute during the brew, the time spent in the optimum extraction range could be less than 1 minute.
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This week I’ave been mostly …

Thursday, June 3rd, 2010

Jesse from the Fast Show

Jesse from BBC's the Fast Show


..drinking too much coffee!

For the last week or so, I’ve been trying to come up with a new method for brewing with a cafetiere. It all started when I was testing our new thermal cafetieres for a previous post. I notice something that is really obvious, but hadn’t crossed my mind before: when you add water to a cafetiere, the cafetiere immediately sucks some of the temperature out of the water.

Even if you pre-heat a cafetiere, its temperature is still lower than the water in your kettle (which of course you’ve left to cool down a bit after boiling). So as soon as you pour the water into the cafetiere, it absorbs heat away from the water until they’re both at the same temperature. As cafetieres are usually made from conductive materials (glass or stainless steel) this heat sync occurs within seconds of pouring water into it.

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