Training with Barista Champions – DVD Trailer
Mattoblivian аѕkеd:
Thіѕ training DVD іѕ thе first іn whісh regional, national аnd world barista champions share thеіr passion one-οn-one wіth thе coffee world. Featured аrе 2006 World Barista Champion (WBC) Klaus Thomsen аnd three former United States Barista Champions (USBC): Matt Riddle, Bronwen Serna аnd Phuong Tran. Northwest USBC champions Kyle Larson аnd Billy Wilson аrе аlѕο included, along wіth Cup οf Excellence judge Stephen Vick, whο іѕ featured іn a special cupping section. Mаkіng appearances аrе …
Not sure how you “fracture” liquid bro? But I know what your trying to say.
There are theories for tapping and not tapping . Some say a tap can dislodge left over grounds and uneven connection with the sides of the basket before the 2nd tamp etc and some new findings are that tapping can put minute fractures in your tamped grounds causing the water to be concentrated to these fractures causing over extracted parts of the puck.
arent you suposed , to ¨Not,¨ hit the group holder, cause you could fracture the espresso ,????
It is that great debate 30-50 pounds of pressure for proper extraction, when in fact it can be as low as 3-5 pounds. The problem is this, simple physics. Most people ignore the obvious and that is when the machine is kept in good working order, the amount of pressure produced in the group head far exceeds anything you can counter by heavy tamping. That was started hear in America. Try an experiment. Try not tamping at all.
five pounds? really?
nice trailer… inspiring.
shot was fine dude.
Nice job Matt. An old friend.
You must be kidding right? What a hack you must be. You think it should be faster? What interesting under extractions you must pull. Have you ever had good coffee? Ummmmm, it is a shot of espresso by the way. And by the way, tamp is the least of your concerns posted below. Grind is the most important element in extraction. Period! Water will take the path of least resistance through the coffee causing channeling. Tamping only slightly offsets this effect. 5LBS is what you really only need.
If I get a dribbling, awful espresso shote like they show at 2:10, I pour it out and make a new one for the customer.
And the “latte art” is pathethic.
The ego strokage is top class, though!
twisting doesnt create an uneven grind, it is done to help get rid of any pockets, to actually make it more even.
I was taught to tamp exactly like they do in the video, and I was trained by the best trainer in Europe, so it must be the right way to do it.
I had always thought that twisting at anytime during or after the tamp was creating a type of uneven grind within the portafilter but I see by some of the vid frames that it seems to be widely accepted. It really cool to see all the passion for the product though. Something Starbucks ***** at!
i hope to work at a cafe when im older its seem like a cool job
oh that coffee sems gooddddddy!
Awesome teaser. Agree with billy, the transition cut on Kyle was nice.
I see I’m not the only person who has trouble with white balance when transitioning from people to latte art in the cup. It’s a biotch!
Video looks to be good!
yes it’s a nice shot … also the voice in the very beginning is Mr. Brent Fortune.
smooth editing on the transition shot on Kyle!