michael phillips. yes. chris baca. yes.

hi.
so yesterday was the final for the USBC (united states barista competition). michael phillips, from intelligentsia coffee & tea took first place (most deservedly) and chris baca from verve coffee took second.
i am so inspired by these two baristas. they bring so much passion, knowledge and "can-do" attitude to the barista competitions. Both were thoroughly engaging as far as their desire to educated the judges and their audience about the coffees that they were using. Both did a most beautiful presentation, from table cloths to the way their drinks looked. Michael's was supremely technical, showcasing three different coffees three different ways, in his sig drink, espresso and capps, plus his sig drink was three different vessels with the three espressos pulled the different ways. he used different dose, volume and length of extraction with all three coffees. and explained WHY he pulled each coffee differently. so impressive.
Chris Baca, pulled of a very calculated performance, making his sig drink first, which looked gorgeous. he also engaged the judges by making two extra sig drinks, one for himself and one for the head judge and demonstrated how he wanted the judges to drink his beverage. and each judge did EXACTLY as he did. not only did he engage each judge but he also had a great story about his coffee and where is comes from. it wasnt that his presentation had alot of "flash" because it didnt, if you dont count the flourescent pink details throughout his place setting. he just expertly pulled off his performance. there were no glitches. it was very natural. it seemed to me as though it was an accurate portrayal of the experience that you may get if you were to walk into the verve coffee bar in santa cruz, and have the pleasure of having him serve you coffee.
on the interwebs:
http://www.justin.tv/usbcscaa/b/262428774#r=Lc0KgXk~&s=07


just saying... inspiring

holy shizzles.

so. long overdue update.

new job: retail trainer for Batdorf & Bronson, Olympia retail.
cool? yes.
starting to see some results from my overly passionate nature rubbing off on my minions. i kid about "the minions" part.

i spend alot of time zoning out and daydreaming about the future of my own professional life and the future of coffee. i have alot of ideas of the things i want to do with my life and the knowledge that has been imparted unto me by some of my coffee heroes.


some of my new ideas:
coffee shop opening within the next year.
selling french press cozies to pay for it.
making "barista butter: it's the balm!" to also pay for my coffee shop.

working a little more on sig drinks for next year's nwbc. i think that if you can at least make it to the finals in this region, that you have a good chance at nationals. so i've got my fingers crossed that i will do well and the secret to doing well, is knowing the coffee, knowing the routine and practice, practice practice.

i'll keep you posted but i think that something involving an alternative brewing method in addition to 'spro. but i'm not sure what that will look like, taste like etc. i basically want to engage the judges in all of the sensory perception that is possible. i want to show them my passion through my ability to demonstrate how well i know the coffee that i'm working with.
i tried some square mile coffee the other day and i would like to formulate something close to that, a 50/50 blend of a pulped natural and a natural. just what do i try is the question. a pulped natural would really add to the crema of the spro, but having something really dynamic flavor wise would be excellent. just how do i accomplish that bomb, dynamic flavor without overwhelming the palate with too much fruity-ness.
???
so.... until next time....