The world’s largest coffee event is about to take place in the UK . The best baristas from more than 50 countries will compete in the finals of the World Barista Championship. In its 11th year, this exciting event, is being hosted by the annual Caffe Culture event at Olympia Exhibition Centre in London from June 23-25.
Coffee Education Network will be there exhibiting the 10 Perfect Espresso publications. Make your way to stand E136 to say hello to Christine and Paul, and if you are an Aussie, wave the flag for Scott Callaghan, the Australian barista champion and the team of other Aussie competitors. Yes we will have little flags there for you to collect.
It has been 5 years since we drank coffee in London and we are both looking forward to seeing big changes – and more places to enjoy a great espresso coffee. We have it on good authority, it all happens in the East End. Keep your eye on future blogs where we will have a great London coffee itinerary planned for you.
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I am always amazed at the number of espresso machines out there being driven by those who know little more than which buttons to push. And I am not talking about those super automatics where yes, the skill lies mostly in knowing which button to push and positioning the cup in the right place.
There are way too many so-called baristas using your typical pump machine with a grinder-doser and it is plainly obvious that they have had little or no training.
Regardless of whether you blame the management who won’t spend the time and money to train their baristas, or the customers who accept sub-standard lattes and cappuccinos, there is simply no excuse for anyone (barista, manager or customer) not knowing that training is the key to learning – whether it involves getting your dog to come when you call or knowing how to deliver an exceptional espresso experience for someone who orders a coffee from you.
‘This is not rocket science’ as they say and it does not involve a university degree
Paul and I had the pleasure of meeting Gwilym Davies, the 2009 World Barista Champion from London, during his whirl wind tour of coffee hotspots in Australia. At Di Bella Coffee in Brisbane, a small group of like-minded espresso enthusiasts gathered last month to find out the latest tips and techniques from someone who has been judged best in their field.
Read what Gwilym had to say.
We have known for ages that there is more to making a great espresso than just having hot pressurised water flow through a cake of ground coffee beans, but new ideas and technology are pushing the boundaries of the technical aspects of extraction more than ever before.
In the 4-hour workshop and demonstration of extraction and milk techniques that won Gwilym the top barista award, we covered a lot, including software that can measure and show all sorts of things that happen during extraction. Here I will share with you what Gwilym had to say about tamping.
In a busy café,
About the Author
Driven by a passion for coffee and a search for the truth about espresso, Christine connects with baristas and coffee experts around the world – strengthening her skills, knowledge and research – to become the ultimate authority on everything about espresso.
In 1999, with more than 20 years of experience in teaching and working in the hospitality industry, Christine established Coffee Education Network and since then has helped thousands to improve their espresso techniques and to more fully appreciate the espresso concept. As well as teaching classes, she presents at conferences, social functions and events and has written the Perfect Espresso series of books and training resources.
In 2009 the first 10 publications were presented to Australian coffee enthusiasts. Following their success in the hospitality, retail and education markets in Australia, they will be released internationally at Caffe Culture 2010 in London. In the future, you can look forward to more Perfect Espresso publications Christine is currently working on.
Christine’s extensive research about espresso was the start of a journey she now shares with her husband Paul. Together they continue on a crusade that leads them all over Australia – from coffee plantations in north Queensland and northern New South Wales to Melbourne and Sydney for discussions with roasters and blenders. The pursuit of excellence in espresso also takes Christine and Paul to Europe, collecting conversations with espresso experts and stories from long established cafes; to South America and Asia, visiting coffee plantations; and the Middle East, the historical home of coffee.