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WBC 2007 Finalists announced - Page 4

Postby Abe Carmeli on Sun Aug 12, 2007 5:41 pm

King Seven wrote:Hopefully I didn't come across too lecturing! I tried not to, instead of memorising a speech I just had mental bullet points. Anyways - I am happy to answer any questions about the coffees or brew recipes people might have. I think the bulk of my win, easily, is down to the quality of the raw ingredients.


Jim,

Congrats on the championship. You came across as understated, composed and elegant, or shall I say - English :wink: ?
What was your dose on those shots, and can you tell us which coffees you used in the single estate espresso and also (since you offered), the recipe of your sig drink?
Abe Carmeli
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Postby miKe mcKoffee on Mon Aug 13, 2007 11:08 am

another_jim wrote:I was astonished when you talked about your coffees. I know big blackberry Kenyas can be great in milk, but I never thought they'd make it in the 1:4 ratio required for Barista comps.

First congratulations Jim on the win, especially with your Third Wave SO focus! :D

Jim (another) I'm curious, are you surprised the Kenya caps held up to 4:1 milk ratio or meant more milk to tame Kenya's? For a couple of years bright coffees like Kenya's have been some of my favorite 3:1 caps (double shot built in 6oz cap cup). Just finished a quite delish Kenya Kariani cap in fact!
Mike McGinness, Head Bean (Owner/Roast Master)
http://www.CompassCoffeeRoasting.com
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Postby another_jim on Mon Aug 13, 2007 1:37 pm

miKe mcKoffee wrote:First congratulations Jim on the win, especially with your Third Wave SO focus! :D

Jim (another) I'm curious, are you surprised the Kenya caps held up to 4:1 milk ratio or meant more milk to tame Kenya's? For a couple of years bright coffees like Kenya's have been some of my favorite 3:1 caps (double shot built in 6oz cap cup). Just finished a quite delish Kenya Kariani cap in fact!


I'm basically surprised that anything except a French roast Sumatra can make it in the Barista competition caps. When judging, one calibrates ones scoring; but overall, the competition caps suffer in comparison to the far less expert double shot ones I make for myself every morning. This is an area of the rules that could be revisited; perhaps to allow 3 to 4 ounce cappa cups and servings, as opposed to the current 5 to 6 ounces.
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Postby jesawdy on Wed Aug 15, 2007 9:22 pm

I split the follow on discussion of 1:3 ratio cappas and competition rules to Should the SCAA recognize 1:3 ratio cappuccinos?
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