geek Senior Member Joined: 14 Jun 2004 Posts: 73 Location: Vancouver, Canada Expertise: Professional
Espresso: LM Mistral Grinder: Anfim Super Caimano Roaster: 49th Parallel
Posted Wed Jun 18, 2008, 2:51pm Subject: wbc watching - and sipping
Hey all;
Thursday morning at I believe 7am, Canadian competitor Mike Yung is going to be competing at the WBC. You can watch live at the wbc site. I hope that my time conversion is correct - but have a watch and cheer him on, critique, drool over sig drinks, etc.
On a related note and somewhat commercial note: At the 49th cafe we'll be serving the espresso that Mike will be using starting sometime Thursday (after they unpack their coffee order). We won't be selling bags, just serving the coffee.
Posted Wed Jun 18, 2008, 3:54pm Subject: Re: wbc watching - and sipping
Competition starts at 9:00 GMT+1. You can go to yahoo/google/etc and simply type "What is current GMT time?" and it will give you the answer at the top of the page. Add an hour to get current GMT+1 time, and then figure that out from the current time on your computer. For example, I live in Michigan, USA, or EST and am 5 hours behind GMT+1. So, while it about 7:00 PM here, it is almost 12:00 GMT+1. Hopefully that makes sense...
Regardless of whether that makes sense, you can know this: I am actually crazy enough to be awake at 4:00 EST when this thing goes live... Haha, who's with me?
-Bry
Bryan Wray
"I just hope that people realize that coffee is not just a caffeine delivery service, it can be a culinary art." -Christopher Owens
flippant Senior Member Joined: 1 Sep 2003 Posts: 233 Location: Oslo, Norway Expertise: Pro Barista
Espresso: Rancilio Silvia Grinder: Rancilio Rocky
Posted Thu Jun 19, 2008, 1:26pm Subject: Re: wbc watching - and sipping
Competing in this is quite stressful. Ultimately, it's worth it in every possible way, regardless of the outcome. The sheer amount of experience you get working your way towards the final setup for the presentation is a learning experience like no other.
Even if it looks easy on-stage, my guess is that almost every single barista is fumbling ten times more than they did in rehearsals.
They're all great baristas, and don't let the limitations of the language barrier guide you; the proof, as they say, is in the cup.
In short: it's a whole lot of work, and a whole lot of fun.
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