Comments on: Competition Practise http://www.jimseven.com/2007/01/04/competition-practise/?utm_source=rss&utm_medium=rss&utm_campaign=competition-practise James Hoffmann's blog. Thu, 29 Jul 2010 14:10:57 +0000 hourly 1 By: Guarde http://www.jimseven.com/2007/01/04/competition-practise/#comment-15175 Guarde Wed, 24 Jan 2007 12:08:47 +0000 http://jimseven.com/?p=319#comment-15175 Am a newbie to blogoshere, so s'cuse whilst I catch up!! Be interesting to know how Cameron at FW intergrated his competition experience with being a real time cafe jockey! It's that beautiful thing when the synergy of people and location make for an experiece that just works. Once you have a team of people that care and are committed something good is always going to happen! It must be wonderful to be a barista where you and your team are delivering drinks that make people's eyes light up and then nip round the corner to pick up your blend from the roasters! Sigh... Am a newbie to blogoshere, so s’cuse whilst I catch up!!
Be interesting to know how Cameron at FW intergrated his competition experience with being a real time cafe jockey!
It’s that beautiful thing when the synergy of people and location make for an experiece that just works. Once you have a team of people that care and are committed something good is always going to happen! It must be wonderful to be a barista where you and your team are delivering drinks that make people’s eyes light up and then nip round the corner to pick up your blend from the roasters! Sigh…

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]]> By: Sasha King http://www.jimseven.com/2007/01/04/competition-practise/#comment-13960 Sasha King Wed, 10 Jan 2007 00:55:14 +0000 http://jimseven.com/?p=319#comment-13960 I don't mind practicing but I prefer doing it at night. I like to come in when no one else is around and I can listen to music. I get so nervous in front of my coaches and I find I am more calm if I can work in the lab and then feel like I own that space when I come back in the next day to work. I used to work behind the bar but now I work in Customer Service and can never get away from the phone long enough to practice or experiment with out worriing about leaving my co-workers alone. I don’t mind practicing but I prefer doing it at night. I like to come in when no one else is around and I can listen to music. I get so nervous in front of my coaches and I find I am more calm if I can work in the lab and then feel like I own that space when I come back in the next day to work. I used to work behind the bar but now I work in Customer Service and can never get away from the phone long enough to practice or experiment with out worriing about leaving my co-workers alone.

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]]> By: Hugo http://www.jimseven.com/2007/01/04/competition-practise/#comment-13917 Hugo Mon, 08 Jan 2007 21:48:50 +0000 http://jimseven.com/?p=319#comment-13917 Back from accounts... I first met you when you were jockeying in Falmouth last year. You looked knackered but were friendly, exceedingly helpful and encouraging. I had no idea who you were, simply that you were obviously good 'cos you freaked me out with the Stockfleth move whilst showing me how your machines worked. I just found it funny when I did find out who you were and who your missus was and who you worked for. Cheating? Hell no. Advantageous? Hell yes. Unfairly? Irrelevant. You should compete simply because you set the standard in the UK for the competition in it's current format. I expect this years standards will be way higher because of how you did it , not how the rest of us did. On the random order front, how about head to head heats, identical coffee and kit, identical orders. Speed, quality, cleanliness and consistency under pressure the goal. All of it very markable because it's head to head, one winner. No speciality drink, just real drinks that real punters buy. That's about as level a playing field as you can get. Way more level than it is currently. And far more fun to take part in and exciting to watch. Though I'd worry about the judges caffeine levels even more... I still think the current competition is odd and some of the rules barking. It serves the industry, not the baristas. And the pink shirt? Brave. Back from accounts…

I first met you when you were jockeying in Falmouth last year. You looked knackered but were friendly, exceedingly helpful and encouraging. I had no idea who you were, simply that you were obviously good ‘cos you freaked me out with the Stockfleth move whilst showing me how your machines worked. I just found it funny when I did find out who you were and who your missus was and who you worked for. Cheating? Hell no. Advantageous? Hell yes. Unfairly? Irrelevant.

You should compete simply because you set the standard in the UK for the competition in it’s current format. I expect this years standards will be way higher because of how you did it , not how the rest of us did.

On the random order front, how about head to head heats, identical coffee and kit, identical orders. Speed, quality, cleanliness and consistency under pressure the goal. All of it very markable because it’s head to head, one winner. No speciality drink, just real drinks that real punters buy. That’s about as level a playing field as you can get. Way more level than it is currently. And far more fun to take part in and exciting to watch. Though I’d worry about the judges caffeine levels even more…

I still think the current competition is odd and some of the rules barking. It serves the industry, not the baristas.

And the pink shirt? Brave.

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]]> By: jim http://www.jimseven.com/2007/01/04/competition-practise/#comment-13913 jim Mon, 08 Jan 2007 19:55:49 +0000 http://jimseven.com/?p=319#comment-13913 I suppose you did touch a nerve. I've worked very hard at what I do, and because of the factors you've identified - close to a judge, work for a sponsor, pink shirt wearing ponce etc - various people have made some accusations from me being a cheat, to it being a rigged competition and all the rest. Which is a little frustrating and tiresome, especially considering all the hard work I put into the competition last year from building stages to being backstage helping competitors out with questions or lugging their grinders on stage for them. There isn't much I can do about my current situation. Perhaps I should come back and compete again when I have left La Spaziale and we have no links to the judging. I think you'll have to work pretty hard to damage your chances by talking on this blog - as long as you stay away from certain subjects (which you have, and I am not going to tempt you by telling you what they are!). I think you should do well this year. The score sheets (have you got yours yet!?) have meant that the focus has moved away from "the performance" and is more on the coffee. As it should be. I suppose you did touch a nerve. I’ve worked very hard at what I do, and because of the factors you’ve identified – close to a judge, work for a sponsor, pink shirt wearing ponce etc – various people have made some accusations from me being a cheat, to it being a rigged competition and all the rest. Which is a little frustrating and tiresome, especially considering all the hard work I put into the competition last year from building stages to being backstage helping competitors out with questions or lugging their grinders on stage for them.

There isn’t much I can do about my current situation. Perhaps I should come back and compete again when I have left La Spaziale and we have no links to the judging.

I think you’ll have to work pretty hard to damage your chances by talking on this blog – as long as you stay away from certain subjects (which you have, and I am not going to tempt you by telling you what they are!). I think you should do well this year. The score sheets (have you got yours yet!?) have meant that the focus has moved away from “the performance” and is more on the coffee. As it should be.

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]]> By: Hugo http://www.jimseven.com/2007/01/04/competition-practise/#comment-13911 Hugo Mon, 08 Jan 2007 19:45:11 +0000 http://jimseven.com/?p=319#comment-13911 Umm, didn't mean to touch a nerve there..... Sadly I've just managed to delete a post before posting, the jist was: Last year I was even less of a practising barista than you but managed to act my way to the final. I hadn't made coffee for a paying customer for nearly two years. I wasn't referring to you as the actor. I wasn't questioning your right to be the champion, heck, you were clearly the champion, by a mile. I was questioning the competition format and poking fun at your unique position of working for the headline sponsor, being remarkably close to a head judge and being able to carry off a pink shirt without penalty. I seriously appreciate what you do for the profession I've chosen to invest my life in. I enjoy your blog, the knowledge it imparts, the opinions it airs and the debate it encourages. It strikes me as a much better place for debate than the WBC website or coffeegeek. You're one of us and one of them at the same time, a foot in both camps and seldom on the fence. Great. By airing my opinions I don't doubt I'm damaging my chances of getting to the final this year, even though I'm a far better barista and should score far higher. But I'm paranoid. Come and do a shift in Relish this summer and I'll video your head exploding. I know mine tried to several times during the christmas shopping bedlam. Gotto get the accounts done now.... Umm, didn’t mean to touch a nerve there…..

Sadly I’ve just managed to delete a post before posting, the jist was:

Last year I was even less of a practising barista than you but managed to act my way to the final. I hadn’t made coffee for a paying customer for nearly two years. I wasn’t referring to you as the actor. I wasn’t questioning your right to be the champion, heck, you were clearly the champion, by a mile. I was questioning the competition format and poking fun at your unique position of working for the headline sponsor, being remarkably close to a head judge and being able to carry off a pink shirt without penalty.

I seriously appreciate what you do for the profession I’ve chosen to invest my life in. I enjoy your blog, the knowledge it imparts, the opinions it airs and the debate it encourages. It strikes me as a much better place for debate than the WBC website or coffeegeek. You’re one of us and one of them at the same time, a foot in both camps and seldom on the fence. Great.

By airing my opinions I don’t doubt I’m damaging my chances of getting to the final this year, even though I’m a far better barista and should score far higher. But I’m paranoid.

Come and do a shift in Relish this summer and I’ll video your head exploding. I know mine tried to several times during the christmas shopping bedlam.

Gotto get the accounts done now….

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]]> By: jim http://www.jimseven.com/2007/01/04/competition-practise/#comment-13881 jim Sun, 07 Jan 2007 22:24:08 +0000 http://jimseven.com/?p=319#comment-13881 The problems with "real life" orders is that it removes a level playing field. What about the person who gets an order or an espresso, a macchiato and a capp versus someone who gets asked for 2 capps and a latte. How long before someone complains that they didn't get to serve their espresso as is, or the person who complains that they didn't get to make a drink that shows off their latte art. Why can't we be happy to leave day to day bar work as day to day barwork and allow competition to be something different from the norm, perhaps more like a showcase. I am not sure why I feel like I am defending myself here but with reference to the rules changes: Back in 2005 cold hard cash was spent sending me for three days training with one of the WBC's head judges Fritz Storm. That was useful for understanding more of the subtleties of what judges at WBCs may be looking for - though that has continued to evolve. I asked Fritz about the cappuccino, and subsequently I have checked with David Cooper (as he does the judges calibration in the UK). His e-mail is available on the WBC website. I am aware that there are several reasons people may point the finger at me and say I have an unfair advantage. However there is nothing I know that is "secret" or that couldn't be discovered with a little legwork. I know this because I've done the legwork. I've asked the questions and I've worked hard at what I do. I am also aware of the slight absurdity of the current UK barista champ not working on a bar day to day. I don't think it is productive to confine the definition like that. Perhaps I look the "actor" to you, prepped like a performing monkey to do his little dance on stage, and perhaps you think that my head would positively explode should I get five different drinks to make in one order. Perhaps it would. Who knows.... The problems with “real life” orders is that it removes a level playing field. What about the person who gets an order or an espresso, a macchiato and a capp versus someone who gets asked for 2 capps and a latte. How long before someone complains that they didn’t get to serve their espresso as is, or the person who complains that they didn’t get to make a drink that shows off their latte art.

Why can’t we be happy to leave day to day bar work as day to day barwork and allow competition to be something different from the norm, perhaps more like a showcase.

I am not sure why I feel like I am defending myself here but with reference to the rules changes:

Back in 2005 cold hard cash was spent sending me for three days training with one of the WBC’s head judges Fritz Storm. That was useful for understanding more of the subtleties of what judges at WBCs may be looking for – though that has continued to evolve. I asked Fritz about the cappuccino, and subsequently I have checked with David Cooper (as he does the judges calibration in the UK). His e-mail is available on the WBC website.

I am aware that there are several reasons people may point the finger at me and say I have an unfair advantage. However there is nothing I know that is “secret” or that couldn’t be discovered with a little legwork. I know this because I’ve done the legwork. I’ve asked the questions and I’ve worked hard at what I do.

I am also aware of the slight absurdity of the current UK barista champ not working on a bar day to day. I don’t think it is productive to confine the definition like that. Perhaps I look the “actor” to you, prepped like a performing monkey to do his little dance on stage, and perhaps you think that my head would positively explode should I get five different drinks to make in one order. Perhaps it would. Who knows….

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]]> By: Hugo http://www.jimseven.com/2007/01/04/competition-practise/#comment-13879 Hugo Sun, 07 Jan 2007 21:53:42 +0000 http://jimseven.com/?p=319#comment-13879 Sorry Jim, didn't mean to get you ranting too.. I'm just het up because I'm far too busy getting my business off the ground to worry about competition, yet this year it's far more important I do it properly. As for competition being unable to be like real coffee making, I disagree. I think it would be a positive bonus to present the barista with three random 'orders' for their heat so they can't robotically act their way through their set, but actualy have to think on their toes like they have to for a living. That way those of us who can't rehearse our set daily aren't up against seasoned actors in a competition where the real life equivalent job is a million miles from a stage show. I've never yet been asked for four espressos or four capps at once. I get excited when I get an order for two.. great! A chance to practice! Except my business needs my grinders so I have to make do with one of your new fangled Mall-cone-iggs and a coffee machine with a stumpy wierd steam arm, on-off switch rather than twisty thing, odd shaped PF's, a huge choice of knobs and handles and glowing lights everywhere... As a little aside...was last year's 'thing' about extra points for having a clean knockout box just the curveball of someone with a wierd sense of humour? I nearly pissed myself when I watched one of the women in the final remove her tinfoil knockbox lining, with the evidence of her spent pucks in it, and bin it...how the hell do the judges judge the result of her tamping? I got marked down for an uneven tamp but she couldn't have been... not right'n'proper as they're fond of saying down 'ere. Like asking a surgeon to perform a hip replacement without any swabs being visible afterwards, or a bit of old hip for that matter. No pressure mate, but you're in a rather privelieged position as far as knowing what's what, especially where rules are concerned! Best I go to bed... and dream up a speciality coffee. Sorry Jim, didn’t mean to get you ranting too.. I’m just het up because I’m far too busy getting my business off the ground to worry about competition, yet this year it’s far more important I do it properly.

As for competition being unable to be like real coffee making, I disagree. I think it would be a positive bonus to present the barista with three random ‘orders’ for their heat so they can’t robotically act their way through their set, but actualy have to think on their toes like they have to for a living. That way those of us who can’t rehearse our set daily aren’t up against seasoned actors in a competition where the real life equivalent job is a million miles from a stage show. I’ve never yet been asked for four espressos or four capps at once. I get excited when I get an order for two.. great! A chance to practice! Except my business needs my grinders so I have to make do with one of your new fangled Mall-cone-iggs and a coffee machine with a stumpy wierd steam arm, on-off switch rather than twisty thing, odd shaped PF’s, a huge choice of knobs and handles and glowing lights everywhere…

As a little aside…was last year’s ‘thing’ about extra points for having a clean knockout box just the curveball of someone with a wierd sense of humour? I nearly pissed myself when I watched one of the women in the final remove her tinfoil knockbox lining, with the evidence of her spent pucks in it, and bin it…how the hell do the judges judge the result of her tamping? I got marked down for an uneven tamp but she couldn’t have been… not right’n'proper as they’re fond of saying down ‘ere. Like asking a surgeon to perform a hip replacement without any swabs being visible afterwards, or a bit of old hip for that matter.

No pressure mate, but you’re in a rather privelieged position as far as knowing what’s what, especially where rules are concerned!

Best I go to bed… and dream up a speciality coffee.

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]]> By: Alistair http://www.jimseven.com/2007/01/04/competition-practise/#comment-13876 Alistair Sun, 07 Jan 2007 20:45:13 +0000 http://jimseven.com/?p=319#comment-13876 Thanks, I would but no one seems to be responsible, thats the problem! Rules & Regulations committee: To be announced http://www.worldbaristachampionship.com/contactus.htm Thanks, I would but no one seems to be responsible, thats the problem!

Rules & Regulations committee: To be announced

http://www.worldbaristachampionship.com/contactus.htm

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]]> By: jim http://www.jimseven.com/2007/01/04/competition-practise/#comment-13875 jim Sun, 07 Jan 2007 20:32:55 +0000 http://jimseven.com/?p=319#comment-13875 Feel free to get in touch with whoever seems to be responsible - http://www.worldbaristachampionship.com/committee_structure.html Feel free to get in touch with whoever seems to be responsible – http://www.worldbaristachampionship.com/committee_structure.html

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]]> By: Alistair http://www.jimseven.com/2007/01/04/competition-practise/#comment-13874 Alistair Sun, 07 Jan 2007 20:25:55 +0000 http://jimseven.com/?p=319#comment-13874 With the first rounds of the UK barista championships starting in a few weeks I would suggest that it is far too late to be changing the rules from those shown on the UK web site. Disgraceful! With the first rounds of the UK barista championships starting in a few weeks I would suggest that it is far too late to be changing the rules from those shown on the UK web site. Disgraceful!

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