Comments on: THE FINALS! http://baristamagazine.com/blog/2008/06/22/the-finals/ barista magazine's blog Wed, 19 Nov 2008 20:12:38 +0000 http://wordpress.org/?v=2.0.2 by: Deaton Pigot http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6997 Thu, 17 Jul 2008 20:52:30 +0000 http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6997 In regards the Stephens performance you guys made the comment "At the U.S. Barista Chamionship, I saw a new trend among the baristas where they dose into the first portafilter, tamp, and then place the PF down on the table in front of the machine to wait while they dose and tamp into the second PF. Some barista competitors have found that it’s worth losing the point for “Immediate insertion” on the technical scoresheet for the benefit of the PFs being inserted at the same time so the shots pull almost simulaneously" At the USBC we were actually instructed not to deduct any points for this as we interpreted the rules to be from the moment the barista locks in the PF. We were looking for any extra movements in between "locking in" and pressing the brew button if there was then a point would be lost. If the WBC is in line with the USBC then Stephen should not of lost any points, I wonder if Stephen would let us know if he had points deducted from his techs? In regards the Stephens performance you guys made the comment

“At the U.S. Barista Chamionship, I saw a new trend among the baristas where they dose into the first portafilter, tamp, and then place the PF down on the table in front of the machine to wait while they dose and tamp into the second PF. Some barista competitors have found that it’s worth losing the point for “Immediate insertion” on the technical scoresheet for the benefit of the PFs being inserted at the same time so the shots pull almost simulaneously”

At the USBC we were actually instructed not to deduct any points for this as we interpreted the rules to be from the moment the barista locks in the PF. We were looking for any extra movements in between “locking in” and pressing the brew button if there was then a point would be lost.

If the WBC is in line with the USBC then Stephen should not of lost any points, I wonder if Stephen would let us know if he had points deducted from his techs?

]]> by: Asnakech http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6226 Mon, 30 Jun 2008 14:09:28 +0000 http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6226 The SO that Sweden Daniel Ramheden served should be Micro Lot from Ethiopia Yirgacheffe called Aricha. Not from El Salvador! The SO that Sweden Daniel Ramheden served should be Micro Lot from Ethiopia Yirgacheffe called Aricha. Not from El Salvador!

]]> by: -jimseven - a barista blog | WBC 2008 http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6209 Sun, 29 Jun 2008 22:51:00 +0000 http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6209 [...] Did I mention Anette and I drove to Copenhagen? No? Well when we got there it didn’t seem like the smartest thing to do. Six countries in a day, 14 hours on the road, and the autobahn actually gets pretty boring pretty quickly (unless, I guess, your car can do 150mph - which our rental could not). It was nice to be able to bring all the competition stuff, spare stuff and lots and lots of our coffee. Seeing as the roastery had only just gone live I have to admit that this being our first real public showing for our espresso was quite terrifying. We had a quick chance to taste it with a few of the Intelli folks at the LM Denmark distributors place. It didn’t taste how we wanted it to and that was a bit stressful, but then it came back to life at the event during Stephen’s first practice time. Then we got quite excited. We got to share a couple of shots with people and the reaction was great - especially what the lovely Barista Magazine folks wrote on their blog about Stephen’s performance. [...] […] Did I mention Anette and I drove to Copenhagen? No? Well when we got there it didn’t seem like the smartest thing to do. Six countries in a day, 14 hours on the road, and the autobahn actually gets pretty boring pretty quickly (unless, I guess, your car can do 150mph - which our rental could not). It was nice to be able to bring all the competition stuff, spare stuff and lots and lots of our coffee. Seeing as the roastery had only just gone live I have to admit that this being our first real public showing for our espresso was quite terrifying. We had a quick chance to taste it with a few of the Intelli folks at the LM Denmark distributors place. It didn’t taste how we wanted it to and that was a bit stressful, but then it came back to life at the event during Stephen’s first practice time. Then we got quite excited. We got to share a couple of shots with people and the reaction was great - especially what the lovely Barista Magazine folks wrote on their blog about Stephen’s performance. […]

]]> by: Sarah Allen http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6025 Mon, 23 Jun 2008 09:51:43 +0000 http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6025 Thank you, Morten! Thank you, Morten!

]]> by: Morten Gundelach http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6004 Sun, 22 Jun 2008 20:51:03 +0000 http://baristamagazine.com/blog/2008/06/22/the-finals/#comment-6004 Thanks for the great post! The second ingredient in Sørens sig drink is based on 'Øllebrød' that rougly translates to 'beer'n'bread' og 'beer bread'. It's at type of porridge made from beer and dark rye bread. Thanks for the great post!

The second ingredient in Sørens sig drink is based on ‘Øllebrød’ that rougly translates to ‘beer’n'bread’ og ‘beer bread’. It’s at type of porridge made from beer and dark rye bread.

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