Training with Barista Champions - DVD Trailer

This training DVD is the first in which regional, national and world barista champions share their passion one-on-one with the coffee world. Featured are 2006 World Barista Champion (WBC) Klaus Thomsen and three former United States Barista Champions (USBC): Matt Riddle, Bronwen Serna and Phuong Tran. Northwest USBC champions Kyle Larson and Billy Wilson are also included, along with Cup of Excellence judge Stephen Vick, who is featured in a special cupping section. Making appearances are long-time barista competition judges Sarah Allen, editor of Barista Magazine, and Brent Fortune, owner of Crema Bakery and Café of Portland, Oregon.

Category:

People & Blogs

Tags:

• barista
• training
• latte
• art
• competition
• milletto
• bellissimo

[xristrettox]

smooth editing on the transition shot on Kyle!

[Mattoblivian]

yes it's a nice shot ... also the voice in the very beginning is Mr. Brent Fortune.

[freezingheat27]

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.

[austin98072]

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.

[nonesuchone]

Lavazza is good, but not the best IMO.

[BaristaEvolution]

Great video! If only i lived in the US i would come visit you guys :)...maybe one day ?

As for LaVazza being the best coffee and a French culinary school being the best barista trainers? I THINK NOT!

[BaristaEvolution]

I love this video! ... If i could spend a day with these guys i would be a happy man. In fact...If i ever travel to your part of the work guys...i'll be showing up in your cafe :)...And whoever said LaVazza was the best coffee in the world?!?!?!? Come spend a day with me and the coffee i grow in my back yard :)

[MrCangkirkopi]

.. all the best .. perhaps someday some kind of this event performed in front of coffee farmers :)

[vegadrummer]

@CoffeeGeek

I think you mean iris, or aperture, but maybe you mean white balance? The answer: shoot on film and have an assistant roll iris? Hey Matt we need a bigger budget! ;) Dana Vion, the filmmaker.

[kanokth]

I learning to be the barista and I think it's abit complicated not too easy I mean making latte art but you have to make it looks nice by using steam milk to looks pretty by the way and Lavazza is the best coffee bean I learn from them they have professional trainer at my school Le cordon bleu anyway

[tonyawebo]

arent you suposed , to ¨Not,¨ hit the group holder, cause you could fracture the espresso ,????

[austin98072]

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.