When a friend mentioned they had a new coffee maker, I naturally assumed there would be a shiny new coffee maker and heating unit on the kitchen counter. But that was not the event at all. My friend had been introduced to a new ‘Barista’ whose new espresso recipes were causing quite a stir with the local office crowd.
Unfortunately, my knowledge of the profession was scant, but I was very impressed with the skill, knowledge of beans and roasts, and skillful handling of a wide variety of complex and subtle coffee drink recipes. In fact, the entire art of making coffee requires a variety of skills, advanced knowledge of the product, and months of practice, and that was pretty impressive.
The actual word ‘Barista’ is actually Italian for bartender, but in the English language it has come to mean someone who prepares espresso-based coffee drinks, although in North America the term has generally been used for anyone employed in a coffee shop. . I like the comparison to the word wine connoisseur that is ‘Sommelier’, as a ‘Barista’ must also be highly skilled in all aspects of coffee, roasting, blending and using espresso equipment. God knows how many different types of coffee there are in the world or, more relevantly, how many different blends!
A coffee maker can be a well-bred “athlete” when it comes to blending exotic espresso drinks and there are competitive events around the world where a barista can showcase their skills, but it takes talent, training and a lot of practice to be considered. such performances. The Olympians of the world of coffee machines.
Monte Carlo was the site of the first World Barista Championship and that was in 2000 and it quickly caught on. Almost ten years later, the World Championships are held each year in a different country and host the winners of the various national titles. The judges evaluate the drink made and the person who made it. The score includes not only flavor, but also presentation and speed, as the preparation is against the clock and only fifteen minutes are allowed for each Barista performance.
All participants must use the espresso machine provided, but many bring a bag full of exotic ingredients. Syrups, slushies, fruit, ground spices and even their own blended coffee roasts. In fact, they must prepare four signature drinks, four different cappuccinos and four espressos while four judges taste, taste and smell – all with foam art and graphics – to complete the presentation. Fifteen minutes can mean a lot!
The winners have made coffee drinks with cane sugar, pepper gel, lavender, white pepper, infusion of sage leaves, honey and squares of dark chocolate. The 2004 world champion from Canada named Sammy Piccolo, used raw sugar, egg yolks, curry, dark chocolate and milk with his specially blended roasted coffee and named his winning creation ‘Insieme’.
These competitions require dedication and hard training, just like any athlete working towards a World Championship and this puts a whole new perspective on the phrase ‘Coffee Pot’, so when you’re considering your next cup of coffee, think of some new recipes. and some new flavors and maybe you could be our next representative.