World Barista Competition 2007 - Tokoyo

[marcstolk]

Re: World Barista Competition 2007 - Tokoyo

Just watching Scotts performance and comparing it to the Italian guy, the espresso pour from Scott was on the money... the Italian espresso pour was more blonde looking...

[marcstolk]

Re: World Barista Competition 2007 - Tokoyo

Its up now... but the Company I work for blocks the video >

[COFFEECHASER]

Re: World Barista Competition 2007 - Tokoyo

I just watched Scotties performance just than. He had an issue with his second grinder that he was running but didnt let that phase him with his easy going attitude. Great effort in his performance though.

Brett

[NE14COFFEE]

Re: World Barista Competition 2007 - Tokoyo

I watched NZ champ Carl Sara. His signature drink was really different... "Carl used a tea of cinnamon sticks and cardamom seeds brewed in an intricate aroma chamber and then pumped that aroma into a decanter filled with a mixture of espresso, mashed juniper berries, sugar, lime juice and hot water (among other ingredients) all strained into a soda charger."
One can only imagine how that would smell (yum) and taste???
I didnt catch that much about the blend other than it was an espresso blend of two beans one type aged 8 days the other aged 14 days post roast.
Great to watch these vids Im hanging on Scottys being uploaded!

[blweaver]

Re: World Barista Competition 2007 - Tokoyo

That Bin 35 is supposed to be something really special......Good to see Ozzie beans gaining global acceptance....

[luca]

For those of you who arent regular readers of my blog, Id like to post a general notice that video coverage of this years WBC is up on http://www.zacharyzachary.com

Scottie is competing at 9:30am Wednesday.

If anyone watches any of the videos, it might be an idea to post the blend description here.

Im currently watching Carl Saras performance (NZ) and his blend is comprised of Mountain Top Bin 35 and Brazil Daterra (didnt say which one, though). Roasted separately, MT aged to 14 days, Daterra aged to 8 days.

Cheers,

Luca