Grand Barista Championship
highlycaffeinatedpro аѕkеd:
A video clip highlighting thе baristas competing fοr $5000 іn thе Grand Barista Championship. Alѕο features World Champion Latte Artist 2006 аnd Australian National Barista Champion 2006. Fοr more details, visit www.danes.com.au
Any one able to point out who is the Barista in 0:21? WBC 2006 eh?
Damn I’m a super rookie barista! hahaha
from what I understand a cortado is a mini flat white, least that is how they are in Wellington.
this seems like a great hobby or even job….
man i wanna be a barista! XD
Sounds like a picollo latte, being a standard espresso shot, in a 90ml glass, finished with textured milk.
A cortado is a spanish version of the caffe latte/café au lait. “Cortado” means “cut” in this jargon, and it’s basically a latte that is served in a smaller cup, with less milk, prefferably 50/50 espresso/steamed milk.
Not to be confused with a cappuccino, which has more “froth” than a cortado.
At least that’s how it’s served here in Norway, I’ve heard that in Spain, all espresso-based drinks with milk is called cortado, and you must specify the amount of milk yourself.
Hope this clears it up.
what the hell is a ‘cortado’?
Foamed, steamed, microfoam(?), spinned, stretched, frothed, whatever you call it doesn’t matter as long as you make good coffee.
The elitist tone from many of the baristas posting here is some of what prevents people from trying espresso-based coffees. Just make good coffee for everyone, and answer politely to any question they have. No one is born knowing what a latte or a cortado is, but they still deserve to taste it without being belittled.
Gdayyy coffee!
ihope ill be like u 1 day.u r great
That music is great!
actually, all good lattes should have a little foam– the real difference is the ratio of espresso, milk, and (micro)foam
Just did Dane’s(DGCI) First coffee course, and Paul Jackon (the guy in the video giving out the awards) is truly amazing. Worth every cent.
A-FU***NG-MEN brother!
@yurivaldes
you should open your own cafe. you really know what your talking about.
Actually there is a reason, I am a Barista and its for the asthetic appeal of a true coffee house. Lets put it this way! When you go to a fine restaraunt and order filet mingon how does it come prepared? When you go to Mc Donalds how is it prepared? Now lets say starbucks would be a McDonalds and a local Coffee house is the fine restaraunt! TRUST ME I GET COMPLIMENTS LIKE NO OTHER AND ALSO TIPS WHEN SOMEONE SEES A NEAT DESIGN IN THEIR DRINK…
Actually no, there’s no logic. A latte don’t need control over nothing, the milk in a latte is just steamed milk, just taking care of the temperature not the foam, the foam is the natural steaming foam. if there is a little foam, is still a latte, making coffee is something unique and beautiful, please, don’t try to make it a science. peace!!
well i’m not sure bout anywhere else but in malaysia we serve them in uncovered mugs. And you can freepour latte’s if you control the amount of foam you create while steaming the milk. if you create less foam then you’ll pour out less foam
there’s logic there!
In all starbucks they close the freking cup. why bother with disigns! And when the coffee has “microfoam” it is a cappuccino, not a latte.
wow linkari you sound like a real great person to meet
You people in the coffee industry are so bitchy..
Wow, your a real rock star.. can I be like you one day?
hehe, i’m a starbucks barista and i try to serve latte art when it’s not busy
happy looking coffee makes happy people. There.
and it’s a little harder because of the rough looking pitcher bux uses, but with a little practice microfoam can be achieved. with luck xD
you can foam it perfectly to make designs? wow…its kind of pointless if you couldnt, and you wouldnt a latte artist if you couldnt. by the way, you do realize that foaming milk is not what we do. foaming milk is what starbucks does, hence the crap they serve. we steam, stretch and spin our milks. a “foamy” milk, is un-pourable