To all the champions

Stephen and I are talking about all the people in the world practicing for the WBC RIGHT NOW. We wondered what they were all doing, thinking so – on the off chance they are reading this – please link to just one picture of your training. It doesn’t have to give away any secrets, it really doesn’t have to sensible – I just thought it would be fun!

Here is ours:
Barista Champion of Ireland

Join in! There are 50ish of us out there

6 Comments

  1. Dave is already in Copenhagen with Zoe getting aclimatised… see you guys in a couple of days!

  2. Well, it’s been a journey in more ways than one; we’ve been through every possible permutation and even mutation to find the flavours that we want and need. It’s been days of gentle coaxing or prodding to maximize the potential of the coffees , to really be able to present them in the best way possible.

    I can’t wait for Copenhagen. For the contest itself, for the community, the convention, the joys of Copenhagen as a city (and so on and so forth).

    Let’s have some coffee; let’s have some beer. Most of all, let’s have some fun and learn something.

    Photo from the last dress rehearsal if you click here (6ish hours ago)

  3. Well, it’s been a journey in more ways than one; we’ve been through every possible permutation and even mutation to find the flavours that we want and need. It’s been days of gentle coaxing or prodding to maximize the potential of the coffees , to really be able to present them in the best way possible.

    I can’t wait for Copenhagen. For the contest itself, for the community, the convention, the joys of Copenhagen as a city (and so on and so forth).

    Let’s have some coffee; let’s have some beer; most of all, let’s have some fun!

    Photo from the last dress rehearsal if you click here

  4. im flying tomorrow and cant wait anymore…thanks for showing at my mistakes at national. btw, i have your money with me hahahaha

    competitor number 36 day two, please cheer loud!!!

  5. June was a good time for the Belgian Barista and Latte Art participants to train for a live audience and jury.
    I was there as a ‘taste’ judge and adviser for the verbal performance.

    First session of Detlev Battiau : a bit hasty and nervous of course, but general feel was ok.
    Espresso’s : Problems ; acidity of Sidamo and Tarrazu are coming trough way too strong. It was sticking at the sides of the tongue from the first second on till the aftertaste.
    Cappuccino’s : Too cold, not sweet enough, half finished drawings.
    Sig drink : nice although a bit too complex to follow. It’s not easy being a judge and pay attention to all those small words and details.

    Second session of Detlev after evaluation : he took a couple more seconds in his introduction to make a stronger first impression. Good.
    Espresso’s : Bravo. Full taste, sweeter and the Colombia San Augustin doing the job better. The crema didn’t look perfect, but the taste was a 5 for me.
    Cappuccino’s : Different milk this time and good balance. Warmer and a very sticky and nice microfoam. Good contrast and heart shaped pattern. Well done Detlev.
    Sig Drink : This is his specialty, although verbal part could be a tad more spectacular, although i’m sure in two weeks it will be spot on.

    General impression is ok. He struggled technically in his second session, but with longer extractions, sweeter and hotter milk and a more positive body language it all came out fine. It looks like he can score high in Copenhagen.
    Good luck Detlev.

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