The doser on Roburs is about 8-10 inches above the counter. I do the same thing with the knockbox. I move it under my pf while dosing, then move it out of the way and waste into it. Part of your overall score is cleanliness. This just helps out.
onocoffee Senior Member Joined: 5 Sep 2002 Posts: 733 Location: Towson, Maryland Expertise: Just starting
Espresso: La Marzocco Linea 2AV, 3AV &... Grinder: 4 Mazzer Major Autos, Compak... Vac Pot: That crazy Bodum eSantos Drip: Bunn CWT Twin, Bunn Water... Roaster: Petroncini The Crumb
Posted Thu Mar 31, 2005, 4:33pm Subject: Re: USBC 2005 Day 2 & Semi Finals, Road Reports
Mark- Thank you. It is an honor to be included with such a distinguished list of Baristas - all of whom are much more skilled than myself. My respect goes out to everyone who competed. Thanks also to my pseudo-teammate John Hornall. If you look closely at the pics, you'll notice that we shared a number of items - such as the Illy cups and signature drink glasses!
Our champion Phuong was as graceful and wonderful as always. She was a great Rio for Bronwen and she's a perfect Champion for the United States.
As always, Jon Lewis was just on a whole different level, making espresso drinks like no one else in America. Awesome.
Steve Fritzen had to be one of the sharpest baristas in the group with his chef whites and apron. I kept thinking that Thomas Keller had come to our table.
When it came to the knockbox, I too had mine under the Robur but I believe I was knocked on a few points because of it. I'll know more when I receive the scoresheets.
The Intelligentsia crew was professional, cool, calm, collected and participated without any hint of pretence. Consummate Baristas.
Nick Cho - Cute and friendly? He's like Fozzie Bear!
Dom- If you would have attended you would have been right in the mix. It was easy for anyone to get a great seat.
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