Met WBC Champ Berg Wu Today - Page 2

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cafekanji
Posts: 2
Joined: 8 years ago

#11: Post by cafekanji »

It seems that no one notice the live-scoring situation in day 2, also the water leaking shot in Wu's semifinal. Will the scale used to measure means the same, or will shots taste the same if water leaking from group head to the grip dropping on the scale under the cup while brewing espresso shot?
hankua wrote:Undoubtedly there is another side to this story, it would be informative to hear from another contestant who was there.
As I read Slowrain's post, it sounds to me quite a fancy story , roaster behind roaster.
chang00 wrote:Fika Fika's James Chen roasted the Finca Deborah washed geisha for the competition for Berg Wu.

Fika Fika won the 2013 Nordic Barista Cup roasting championship because someone messed up adding up the score. Does Kanji know something else? Please do share.
Thank you for your information. Because I did not notice Wu mentioned this once while interviewing.

I'm not doubting the corrected result, if total votes would changed then won by one single point must be coincidence. I concern how re score called to happened. Had any country's Representative Office in Norway said anything to NRC?

Maybe there would be someone who familiar with James's roast style in his FIKA FIKA coffee shop before and after for years, who happened to taste the NRC's winer roast. Sorry, I had no chance to taste the NRC roast by myself. Though I doubt anyone could have chance to taste the NRC winer roast in the James's coffee shop after his winning. If you're "something else" means roaster behind roaster story as above reply mentioned, I could only share "I believe roast style tells" with you. I believe that no roaster have to hide his winer roast style, instead of bringing the same winner's roast's good taste to customers.
TomC wrote:As long as the information shared is done in accordance with this sites guidelines. Innuendo about someone possibly being a "liar" wouldn't be. If you have factual information to share, then by all means. But please refrain from using this forum to trash someone else, if it's solely based on opinion.

Thanks

Guidelines for productive online discussion
http://livestream.com/worldcoffee/event ... /127388523

According to the WBC2016 live stream Day1, after race interview, what Wu had said, seems not happened in his own store as described (by Derek). I think if Wu would know his final WBC result in day1, he would not say something different (different to the actual service in his shop) to make himself a "liar". Sorry for my sentence mislead to such a wrong conclusion. I correct my sentence "If I were Wu, I would worry for what I said in the after race interview."

Thank you, Tom.

chang00
Posts: 638
Joined: 16 years ago

#12: Post by chang00 »

A while back in Beijing from 7/7 to 7/9, Fika Fika had the competition style "Sunny Roast" on demonstration at the Beijing CafeShow 2016. Fika Fika also has a shop in Taipei.

Whether or not a roaster shares her/his roasting profile is irrelevant. Most don't. Even if the profiles are shared, the coffee batch, roasting environment, etc will not be the same. I had submitted my roasts for various home roasting gatherings, and Coffee Review with relatively good results. I cannot say my roasts will be the same batch to batch, although I do strive to narrow the variance. Also as example, in my limited coffee circle, people prefer different coffee. In the office, darker roasts. The coffee I roast to share with the local enthusiasts are different than the ones I roast for the office. Dark roast Ninety Plus beans for the office? I think not.

Occasionally I had the chance to go behind the scene at competitions or at shops where competitors practice. Most times competition coffee does not taste the same as in the shop. It's kind of like competition BBQ does not taste the same as in the restaurant. Often rare or expensive beans are used in these competitions. Most of the time, supply is limited and there is just not market to justify roasting large volume for the shop.

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