World Barista Championships 2013 - MELBOURNE

[muppet_man67]

Matt was by far the the most consistent performer across all rounds. Some of the other competitors had waaay bigger variations in their scores. Without seeing score sheets its impossible to really know. I would love to know the espresso sensory scores alone.

Control over the entire process particularly at the farm and processing level seemed to be a theme across MICE as well as the WBC with many stands showing the same coffees with different processing methods as comparison. This popped up in a few routines I saw.

Signature drinks seem to be getting more simple and being more about the coffee than the theatre which I think is a good thing.
Pete Licata also kept his signature drink very simple just adding cane sugar syrup and bitters to the espresso served on ice.

Really exiting to see how far the industry has progressed through the WBC. Amazing to see the turnout for it. 1200 seats absolutely packed, people in the aisles, and then hundreds of people in the foyer just watching it on the big screens because they couldn't get in. I had to hold my exploding bladder for 2 hours in order to keep my seat. No way on earth I was giving it up.

Flat burr grinders were most popular.

Only one Robur in the final 6.

Australia - flat bulk/filter- Mahlkonig EK 43
USA flat - k30
Italy Flat - k30,
New Zealand Flat - Anfim super caimano
Ireland Flat - Anfim Super Caimano
El Salvador Concial - Robur E

[mds]

Wonder if the coffee (origin, roast etc) made a difference

[muppet_man67]

Wonder if the coffee (origin, roast etc) made a difference

It's more important than song choice on American Idol.

[scoota_gal]

Signature drinks seem to be getting more simple and being more about the coffee than the theatre which I think is a good thing.
Pete Licata also kept his signature drink very simple just adding cane sugar syrup and bitters to the espresso served on ice.

I agree, muppet_man. I was very pleased to see less theatre and more emphasis on coffee flavour in the signature drinks. That was very interesting to see.

I think too that Pete added palm sugar syrup to his espresso with the natural bitters, not cane sugar. He was going for asian sweet and sour flavours it seemed to me.

[muppet_man67]

I agree, muppet_man. I was very pleased to see less theatre and more emphasis on coffee flavour in the signature drinks. That was very interesting to see.

I think too that Pete added palm sugar syrup to his espresso with the natural bitters, not cane sugar. He was going for asian sweet and sour flavours it seemed to me.

Yes. It was Palm sugar. Not sure why I wrote cane sugar. Obviously need to proof read.

[peppino]

thanks for posting the photos.