competitions
so,
i recently became a coffee psycho.
before i was a coffee "this is fun!".
(a coffee psycho would be "this is fun and addicting! its like a healthy cigarette!")
so i work at this little shop and we have a lot of down time, so i train alot. lately ive been getting really satisfied with some of my stuff and think that if i trained intensively (i.e stay after hours with a couple gallons of milk and practice art) i could hold my own in a competition.
so what i would like to know is how one would go about getting into this?
is there like a coffee competition website? is it even called a coffee competition?
educate me, i know very little.
i recently became a coffee psycho.
before i was a coffee "this is fun!".
(a coffee psycho would be "this is fun and addicting! its like a healthy cigarette!")
so i work at this little shop and we have a lot of down time, so i train alot. lately ive been getting really satisfied with some of my stuff and think that if i trained intensively (i.e stay after hours with a couple gallons of milk and practice art) i could hold my own in a competition.
so what i would like to know is how one would go about getting into this?
is there like a coffee competition website? is it even called a coffee competition?
educate me, i know very little.
Replies to This Discussion
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Permalink Reply by Brandon on
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Two forms of competition exist.
1) SCAA Barista comp by region in the US. I think you'd be great lakes region. This is based upon a lot of things. Art is a very very small part of the overall.
2) Local barista jams and latte art competitions. This is informal and based purely on latte aesthetics.
I appreciate a good latte art, but I for one am happy to see the top tops in the industry acknowledging that latte art is just one tiny piece to the puzzle. I like where things are headed, emphasizing latte art only as a signature once you've ensured everything else is solid. Afterall, it still is about the espresso.
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Permalink Reply by Jesse -D-> on
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I mostly agree with what Brandon said. Although there are some new forms of competition popping up. Unless you are talking about the Millrock Latte art Competition, (*which will take a lot of practice to win*) then I would say that what Brandon said is very important. Concentrate on things like flavor profile and extraciton because they are way more important than latte art when it comes to competition.
Just so you know, I practice a few times a week for at least 3 months before competition. (and I haven't won yet, so maybe more practice is in order)
Good Luck! Feel free to ask me more questions.
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Permalink Reply by joel on
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agreed, but ive got the espresso down.
i mean its a hard thing to do, but not as hard as getting milk perfect.
thanks for the info
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Permalink Reply by Chris DeMarse on
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Joel,
Competition is a great way to really subject your skill and understanding of coffee a to a broad range of coffee experts. I know that competing in the great lake regional and usbc last year helped me understand in a whole new way my inefficiencies on the bar and helped me probe deeper into what it is that makes my coffee tick. there is a group on bx called competitors... you can read what they're saying. The best tool is get involved with a barista jam. Jams are events where coffee professionals get together and talk technique/share ideas. The great lakes region should have one coming up soon.
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hmmmm...
I think that you should watch some youtube videos of the WBC. You comment about having the "espresso down" ;eaves me thinking that you don't quite get what it takes to be a champion. This involves weeks if not months of tasting and choosing the best coffees for your needs. So while perfect milk is needed to win, imho milk is one of the less important factors.
joel said:agreed, but ive got the espresso down.
i mean its a hard thing to do, but not as hard as getting milk perfect.
thanks for the info
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Jesse is dead on... I placed in regionals and got 12th at USBC and it wasn't just because I had perfectly tight capps. I spend two months just going through coffees and changing/tweaking roast profiles in order to get a great spro for competition and then had to take into account how the coffee ages... "getting espresso" down is almost impossible because coffee is always changing. However, understanding how it changes and being able to manipulate its changes into positive end results is possible if you're willing to be committed to a continual learning curve
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Permalink Reply by Brady on
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Agree with everything said above. I'm not sure I've met many that would say they have espresso "down"... those that come close would probably disagree very strongly with the notion that they do (or that you even can).
A good thing for you to do would be to find a local throwdown or jam. Just for fun, focused on the visuals... BUT a great place to meet other coffee peeps. Also, one of the great intangibles with competition is the impact of performing for fellow barista, judges, a crowd, photographers, etc. Throwing a sweet rosetta by yourself behind your own bar is one thing... on strange equipment in front of people is a whole different story. I think this is one of the great things about jams - they help you get used to performing with the jitters.
Good luck.
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yea, i probably dont get what its all about being that im still very much a beginner in many levels.
but i figure that trying and failing is a better way to learn about stuff then just sitting at my shop and watching toutorials.
thanks
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Seeing that you are only an hour from Alterra, I think that'd be a good place to start asking about jams, etc. There are a couple of other WI people on here that can help more, but my brain is not fully working to remember who they are. Need more coffee... Will post back.
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Well said. The only way to learn is to do it!
joel said:yea, i probably dont get what its all about being that im still very much a beginner in many levels.
but i figure that trying and failing is a better way to learn about stuff then just sitting at my shop and watching toutorials.
thanks
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Permalink Reply by nik orosi on
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man, with all do respect, espresso is first and always first!!!!
milk, whats that????
you can froth great and make triple rosetta but what if your espresso is bad?
read the rules...espresso is the word!!!!
barista is about espresso!
we dont sell milk!
we dont make milk!
we make espresso and espresso based drinks such as cappuccino etc...
cant belive that someone said that milk is in front of espresso...
hope espresso police is on your home address soon...
as for wbc, the best times (3x) of my life...
joel said:agreed, but ive got the espresso down.
i mean its a hard thing to do, but not as hard as getting milk perfect.
thanks for the info
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Permalink Reply by N. Freeman on
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I agree with Joel - milk is important and requires more skill. However! I don’t agree with all the emphasis on art. Flavor with any coffee drink is the goal.
As for art in the top of a cappuccino cup, it goes back to flavor. Does the art improve the flavor? The most beautiful cup of cappuccino I experienced was just Southwest of Syracuse Sicily in a small restaurant on a mountain top. They served me a hand lever drawn cappuccino with hot milk that had a dark brown rim of coffee around the edges with a one inch pile of milk foam in the middle- that was art in my mind. Nothing artificial. I try to duplicate that draw, even today, and always let my milk separate and place the foam on top, hoping for the brown rim of coffee around the edges.
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