An insiders' look and a photo essay that examines the certification process people go through to be qualified to judge at a national barista competition.
The Photos from this article are amazing.... the colors are so rich....yellows and oranges really stand out.... (wow I can't believe I am geekin' out over color...i need a green beer)
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
I knew several people who competed for the first time as well as one that was a finalist judge their first year Way to go Kansas folks!!!
As a realatively new 'coffee geek' I have tried asking the question of judges as to why you have to only dose one portafiler at a time. I was told it was because of temperature loss. How is this possible when I can hold three of them in my hand and have them dosed/tamped in less than 30 seconds? Has anyone ever done tests to see how much of a temperature loss there is in the short time ther filter is off the head?
As a managing barista that hopes to compete next year I found the article informative.
I think the article is a good starting point for those of us whom want to take the espresso journey further as a home enthusiast.... thanks for shedding some light on the issues of judging (it was a trip talking to Lorax about judging based on his experience with the Western Regional.... crazee stuff...but seemed like he had fun)
ps Mark....I need a good tutorial on how to take awesome shots using a 20D... I am getting married next month and I want to get a lot of great shots commemorating the day...outside the snarky (hehee) professional ones...
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
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