Barista Competitions

Comments

• BeanCounter

  March 2005

  Lone Barista, OK, I hear what you're saying, but I don't know why. Perhaps places are limited in these competitions and skilled people are missing out on the chance to compete? But who/what qualifies as a full-time barista? 40 hours/week? 30 hours? Principle job? And I'm pretty sure that Hazel wouldn't qualify as a full-time barista Happy to be corrected or advised on any of the above. Regards, Gary

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• john

  March 2005

  Gary Places are not limited. Anyone can compete. This year there were competitions in most states. The winner from each state went on to the finals. Then there was an 'open' heat prior to the final. This open heat was for any person who missed out on the state final. Hazel, has put in the hard yards over the years and as the rules stand, I believe was entitled to enter the competition. Her win comes from the years of training as a 'barista' and perfecting her skills behind the counter. These skills were obviously 'fine tuned' over the past months making thousands of espressos. It was 'Hazels' day, so lets not take it away from her, but get behind her and wish her well for the WBC. John

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• BeanCounter

  March 2005

  John, I think you've misinterpreted my post. My apologies for my ambiguity. I wasn't suggesting Hazel shouldn't compete or wasn't qualified or hasn't worked hard to be where she is. My post was partly tongue-in-cheek at the suggestion of having to be a full-time barista to compete in the comp since, I believe, Hazel spends a lot more time roasting than pulling shots. Regards, Gary

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• FreshCoffee2

  March 2005

  It's quite simple really...you pays your $200.00 entry fee (or whatever it is) and enter...doesn't matter who you are or where you're from. In any case if you know what is required of the entrants in order to actually get anywhere in this comp, you would probably agree that anyone that wins even just a state final, which is the pre-requisite to get to the "nationals", would have to have a certain capability / knowledge / understanding....if nothing else, OF WHAT IS REQUIRED TO DO WELL IN THE COMP. There is no doubt that anyone that posesses the capability to win such a comp most probably has the makings of an actual cafe professional, but this doesn't necessarily mean they have to be working in the cafe industry at all, now or ever, as an espresso machine operator or cafe "professional", just they they have studied what is required to win such a comp, then invested a considerable amount of time working towards...winning the comp. Not wishing to play down the significance of becoming, or the capability of someone being, a State or National or World Barista Champion, but in the end what does the title actually measure? It measures someone's capability to do what is required and win the comp, nothing more, and nothing less. These are young entrepeneurs. If they posess the skills and personality to get somewhere in the comp it not only means they may be a "good barista" and can make the type of coffee that satisfies the criteria in the allocated time, it also means they can "play" to the crowd or judges, are most probably very dedicated, efficient and single minded. In short they may well be wasted in the position of so called "barista", and may just be passing through on the way to somewhere else on their path to success. What is anyone's definition of success? If entrants are prepared to put their $200 on the line, why should it matter who they work for, what they do for a living (coffee roasting companies included) now, and where they end up? Just an independent thought (or two), and soapbox is now being put away! Regardz, FC.

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• over_extracted

  March 2005

  Hey MR FC there is a few entrants that get their fees paid by their companies to compete ,as you must know its a very competitive event not only for people like the winner (good on you Hazel even though i never met you iam sure you will do great in the finals) but this companies are competing against one another in a corporate battle, what a load of bull,their baristas get to practice for days in the confort of their air condition office with out having to serve one single customer.in a way its like having IAN THORPE on steroids.SEE ya OE :P

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• FreshCoffee2

  March 2005

  Hi OE, afraid I still dont see the problem...some contestants give up "real" work in order to practice for these events. This presumably means they personally are being carried by their friends and family, thereby "getting to practice for....periods...on end...with out having to serve one single customer..." Is this not the same as someone who is being carried by his employer? Does it really matter? In terms of "vested interest", yes I can see that someone in the employ of a coffee company would bring some prestige to his employer if he / she won the competition...but what about past winners who have been snapped up afterwards to promote electrical appliance brand names? And presumably the business of the current Australian comp winner will benefit from her win. I understand she is self employed.

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• Unknown

  March 2005

  This is very similar to the amateur v. pro argument. In all reality, who cares?  ??? As mentioned above, the comps are open to all comers. Whether you were born with an umbilical cord attached to a Marzocco or not is not the point. At least one of the competitors took a whole year off work to concentrate on his preparation for this year's comp. Is this unfair? Hell no I say. If he's determined enough to do it then why not? Those that competed and were employees of coffee companies still had their "normal" jobs to do. Any barista working full-time at a cafe (35-40hrs a week) probably pull more shots than these guys. Would you say that is an advantage? As far as I am aware there isn't anyone out there employed by the coffee companies purely on the basis of competing at barista comps.

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• john

  March 2005

  OE You said "this companies are competing against one another in a corporate battle, what a load of bull,...." Sorry but I tend to disagree. I was 'priveledged' to be one of the judges at the Sydney heats. And to be in Melb for the finals. Not for one second did I think that there were any signs of a corporate battle. These 'professional' baristi have put thousands of hours into their preparation and in the end it was a very closely fought battle. I think that out of the final four, there was only one person who worked for a major company. The finalists were a show case of Australian Barista talent. They were all 'world class' and any one of them was/is capable of taking out the WBC. John

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• admin

  April 2005

  Just to announce the winner of the World Barista Champs held in Seattle last weekend: Winner: Troels Overdal Poulsen, DENMARK 2nd place: Hiroyuki Kadowaki, JAPAN 3rd place: Salvatore Piccolo, CANADA 4th place: Carl Sara, NEW ZEALAND 5th place: Jonina S. Tryggvadottir, ICELAND 6th place: Gunnhilde Seljenes, NORWAY Best wishes to Hazel de los Reyes, even though she didn't make the final six Cheers -A

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• Brian_Raslan

  May 2005

  For those who want to compete please do and put up or shut up. The competitors are trying to improve their sklls and it is the one who can nail it on the day that wins. The comps are there to raise the bar and peoples awarness of good coffee. We all seem to be so opinionated about the comps. Enter and see how hard it is. The pressure on you is far greater than that of the work enviroment. The people who take time of to practice and prepare for the comps take a risk and they know it. They have confidence in their ability. You could be a great Barista, but you need to know how to put your skills to use in a competition format. I would be no good because I am geting to old and grumpy. Good luck to those who wish to partake in the events and good effort Hazel. You didn't win but you did us proud Brian

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