I wanted to tackle a tricky brewing method for this videocast, and it will probably cause some debate – people saying that I am using it wrong etc etc…
I wasn’t trying to recreate espresso with the little brewer – I just wanted to find a way to use it so it made clean, sweet and tasty coffee with no bitterness or astringency. It took a while and I ended up grinding coarser than even I expected. There aren’t a lot of good brewing guides around for stove top brewers – but credit to the Stumptown one for ideas and inspiriation.
Last year I wrote a post with 6 tips for barista competition. This year, with the rule changes and all, I wanted to write another little post (though still give the first a quick re-read…).
I really want to encourage people to enter, it isn’t as difficult or scary as it seems. Everyone who competes, as long as they do it for the right reasons, gets a lot out of it and doesn’t regret a minute of it. What’s more – I guarantee it will make you a better barista.
1). Make sure you put an espresso into every sig drink.
Now to begin with this might sound painfully obvious, but every year people make this mistake and up until now the rules haven’t been very clear. Just brewing those 4 espressos isn’t enough. If you blend them into something and don’t pour it all out then it doesn’t count as an espresso per drink. Under the new rules you would get 0 from all sensory judges for this category so DO NOT make that mistake.
For people who have e-mailed and asked about the press pots in the video I can only advise you to visit amazon where they are way, waaay cheaper than anywhere I can find them (including Bodum’s wholesale department……)