SERBC: buying the presidency
September 25, 2006 – 10:27 pmsomeone wondered aloud a mere five months ago if the prospect of sleeper barista champions was dwindling with the times. of course it is. you know the drill: to be a champeen barista person, it takes dedication! passion! a calloused distribution finger! and money, it turns out, is the proxy for all of those. the question is, how much are you willing to spend?
for all we know, lem butler may have dramatically bumped up his scores from last year’s southeast-leading routine — and from the spectator seats, he did. he was tight, very crisp, the model of a working, engaging barista. last year, his win was a bit of a surprise for the watchers. this year, he looked like he had seriously learned a thing or two from the nationals. plus, there were the full-on granny specs along with the massive twist of dreadlocks.
but pit a mainstream everyday barista, no matter how dedicated, against two longtime industry insiders — the kind of people who work for trendsetters and who have enough time to pad a two-hour podcast — and you assume the infinite connections, beefier research capabilities and daylight hours away from a bar would produce a winner. this year it produced the top two winners. it all takes money.
i got no quibble with nick’s placement. all the kudos are richly deserved for a coffee presentation that was scintillating, highly accessible to the most pedestrian of spectators, simple and mouth-watering. as a polished representative of a demanding craft, it was sweet honking action to watch a melon-honey coffee fusion unfold around an oddly desireable espresso and cappuccino course — each made with different coffees. could lem have done what nick did, and done it as well? sure, theoretically. but would the working-wage baristi, on average, have what it takes to invest in a training process to rival the gurus? ‘course not.
steroids won’t make you a baseball player. but it’s enough to make some baseball players 73-home-run-hitters.
whether this is good or bad for barista competitions, i don’t know. and i’m not taking a position. the irony, though, is that as the establishment attempts to raise the living standard of the barista — through competitions, among other things — the working class baristi have less of a chance at seriously competing. the performances look better and better, true, but their relevance to monday morning’s bar shift seems more and more tenuous. at the nationals in may, we had a bunch of top placers whose jobs have long moved past pure bar work. several were regular baristi, albeit serial competitors with business backing, yet the uphill battle for them stay in the game each year is all too obvious. (UPDATE: don’t believe me? read the comments.) do we want competitions that could eventually require nascar-ian sponsorships to seriously enter? how do you push for the highest performances without inadvertently making it an elitist dog and pony show?
it sort of boils down to this: why did nick place so much higher than all his own employees (two this year, two last)? one would assume the espresso-making standards shouldn’t be that different.
it would seem that there’s a trade-off. because, you know, the southeast made a miserable showing at this year’s nationals. no one higher than 21st in any round. sorta makes you wonder if nick and daryn didn’t compete in part out of embarrassment, to ensure a better showing for the region next year. would that be the right way to do it? is a region bound to be weak in which only the shifters compete?
if i were lem, i’d be ridin’ high — best working barista in the southeast. lena too, who finished second in the regionals last year and may well have improved as well. she looked it. but we won’t know, because scores and places beyond third were not announced. billy says his bar-working status was his consolation prize in april. on the way home this weekend, the blogwife asked if the competition was rigged for the frequent emcee, industry insider, friend of all judges and oft-followed east coast espresso guru. my response was swift: i got no problems believing nick is that good. but if the man in the suit changes into an apron and walks away with the competition, where’s the motivation for someone at, say, a certain quality-focused, tight-budget start-up in charleston, s.c., to enter? on the other hand, i got a feeling nick is capable of laying down some serious smack at the nationals — particularly given the room for improvement on the espresso round — and i’m looking forward to it. but then, some people just want to know where to go for an actual taste, in an actual shop, from the hand of the competition-seasoned pro.
in the southeast, you’d probably have to settle for third place.
typically, the serbc draws nary a competitor from my state. this year, there were two, from a cafe i had never heard of in the capital. neither placed in the final round. for the future, i don’t hold much hope that it will change.
p.s. thus ends the stubborn dour note! i got outsidery commentary on the routines, but i’m changing up the order, like a sig-spro-capp routine.
UPDATE: just when you thought i might have been a bit, er, overwrought, you see this comment. paid d.j.s? workout regimens? training arenas? and this spreads espresso gospel to the masses how?
UPDATE: yeah, there are 60 comments and counting on this post. yeah, it’s a lot of tangential. but if you only read one, make it this one by michael m, whom i do not know. the current third-wave club would not appear to be helping this man, and people like him. and it seems to me that barista competitions, or permutations of them, could do that very thing.
89 Responses to “SERBC: buying the presidency”
Hey,
I dig what you’re saying, and I feel the same. It is hard to compete against people who’s job it is to compete. Just don’t lump ME into said category. I am on bar 5 days a week, and back in may I was on bar 6 days a week. I had to wait until the shop was closed, and then open up the heads again and practice till after mid-night. I paid for most of my expenses out of pocket (save airfare and hotel which Albina Press paid for). I may own a percentage of The Press, but that percentage (as of now) does not mean I get to galavant all across the states and take a month off bar so I can compete.
I am that “mainstream everday barista”.
By billy wilson on Sep 25, 2006
cool, billy. there’s probably a lot of nuance here that i’m failing to capture. and i’m not dissing anybody.
would you say it costs your shop much of anything for you to train and compete? in coffee used? time off? roasting/blending for competition? just curious.
also, what did tacy mean when he said you had some “serious … backing?” did i mistake his meaning there?
By bz on Sep 25, 2006
I cannot talk for Tacy, but what my shop did contribute is their huge emotional support while I was training. I was in a very bad mood for about a month before the competition, as I was stressed out as a mother-fucker. Working with me was not fun, and I seriously considered giving up competing. Besides emotional support the press paid for my flight/hotel money. Shit, I was the only one from my shop at the competition cause we coudn’t afford to send anyone out to help me. I worked all the way up to the competition, and started working as soon as I got back.
Stumptown graciously sponsored my coffee to practice with (I had a weekly limit). No extra roasting or blending… I used the same spro that we use in our shop.
I don’t mean to sound all whiney about this, but I am so PROUD of what I do. I am a production barista.
By billy wilson on Sep 25, 2006
good stuff, billy. thanks. it’s fascinating to know what you put into it. you should blog more of that stuff.
about a year ago, i honestly had this thought: what if i were the first amateur to compete respectably? would i have a humongous learning curve? of course. would it take that many more eons of training to avoid completely embarrassing myself? sure. would it be the most insane investment ever? yeah.
obviously, even in my attempts to acknowledge just how much it would take, i underestimated how big a chore it is. you’re illustrating that perfectly. now, though, given the rise of the non-bar-shift barista, it just seems all the more utterly unfathomable that a junkie like me — even with years of work — could ever even try.
granted, the competition thing is to elevate the wage-earning professionals, not the amateurs. but it was a nice fantasy. besides, that’s exactly my point. is the competition becoming so demanding that even the dedicated working barista can’t afford to compete seriously? sounds to me like you danced awfully close to that emotional breaking point, rockin’ performance notwithstanding.
By bz on Sep 26, 2006
It is going to get harder as each year goes. The amount of money thrown into these competitions is getting crazy. Forget about the cost of cup of excellence. Thats a small part. Im seeing and hearing some crazy shit about what guys are doing for next year. World class chefs hired to do signature drinks, crazy amounts of money on stages, equipment and training sessions like basketball training. D.J to edit music, training arenas spending easily more than $250,000. You could buy a HOUSE!! with the money these guys are spending every year. Good baristi with money behind them will make it easier. Good luck to the underdogs. Love the underdogs!!!
By AndyL on Sep 26, 2006
schnaikes.
problem is, all these things make for a doggone good show, from a spectator’s standpoint. but i’m with you, andy: gotta root for the billys.
any idea what the scandinavians put into competition prep? anyone?
By bz on Sep 26, 2006
It’s about time someone from the “outside”, i.e. a more objective third-party perspective, brought up this topic for discussion.
By onocoffee on Sep 26, 2006
problem is, people on the outside are easy to ignore.
By bz on Sep 26, 2006
For some reason, people have the belief that the time in the spotlight and attention from the public are directly proportional to dollars in the pocket. I’m sorry, but that’s just not the case. Yes, I work for a company that believes barista competitions are very important for the industry. Yes, I work for a company who supports their employees (whether they are a designer, trainer, roaster, coffee packer or line barista). Yes, I have a job to do outside of competition and yes, I’m expected to have that job done before practice time begins.
The thing that I don’t understand is how the logic of time OFF the machine doing things like running a business, designing, training customers, baking, roasting, etc. lends itself to a better understanding of working on that machine? If anything, the “mainstream line barista” should have more of an advantage over someone who sits at a desk or on the phone with vendors all day. I certainly realize that competition is different from working the line, but being familiar with your blend, knowing your product, techniques like steaming, pouring, dosing, tamping, etc. are all directly related to what the line barista does for 6-8 hours per day. If there was a word per minute, or photo touch up section of the competition, I might have an advantage there.
We do live in a culture that people who perform well at their jobs are (or at least should be) promoted. Whether that promotion means that you are a shift lead, store manager, trainer, designer, or owner. We shouldn’t be chastised for being hard workers or good at what we do. Perhaps it should be the opposite.
Billy, I love you, I’m not calling you out here, I’m showing that we really aren’t that different…
Given a training coffee stipend - Billy, Matt
Airfare and Hotel paid for - Billy, Matt
Practice begins after normal job is done - Billy, Matt
Competed before 2006 - Billy, Matt
Direct contact with roaster - Billy, Matt
Loves to ride bicycles* - Billy, Matt
* perhaps we’ve found the secret link.
I’m just taking a stab in the dark here, but I’m going to guess that as the owner of the company, Nick paid for his own coffee, his own travel, his own hotel and couldn’t practice until his job was done for the day…like, running a business? I’m also guessing that he paid at least a portion of those expenses for his other baristas.
Especially after being at the WBC and seeing what the level of competition is like there, I’m a firm believer that experience and practice are two of the most important factors in being a successful barista competitor. Knowing the rules and how you can achieve the best score possible within those rules is a key factor as well. Of course, your coffee is also in the mix there somewhere.
I see where you can get the idea that because you are a line barista that you might be at a disadvantage, but (in my opinion) that’s just not the case. To me, it’s about dedication, attention to detail, knowing your coffee, knowing the competition, and not settling. Everything else is a crap shoot….there’s always the chance that I could have tripped and fallen on my face while serving a round of drinks. Who knows, I might have also knocked over my bean hopper during my prep time.
By Matt Riddle on Sep 26, 2006
I think saying that money is a proxy for dedication and passion is going too far. I agree that it is an advantage if someone has extra time and funds made available for training, but do DJ’s and light shows improve someone’s scores?
By mikep on Sep 26, 2006
thanks, matt. an intelligent take. let me reiterate that, from a spectator’s perspective, i got no problem with nick or you winning barista competitions. it’s a doggone good show, for a junkie anyway (the accessibility of these things to general spectators has already been debated elsewhere).
my questions are systemic, not personal. how does one relentlessly raise the quality bar without eliminating the regular quality-driven barista? and given this trend, how does this help spread coffee to the masses?
bottom line is, a couple working baristi at a small, passionate place in charleston could have reasonably entered the regionals two or three years ago and expected to do well. not today.
meanwhile, you’re a top-flight competitor because you have experience and dedication, yes, but also because you have the backing of a large-ish company that clearly laid out some serious dough to draft several championship contenders. victrola or albina, i would guess, simply can’t make that same level of committment.
i don’t doubt nick’s dedication, personal expense, etc. he deserved to win. but i suspect it remains easier for him to pull off the same performance than it would be for his employees. again — they could theoretically do it, but i doubt it’s likely to happen in 9 out of 10 cases. feel free to disagree.
goes back to the steroid analogy (though that’s somewhat of a cheap shot). serious backing by an employer doesn’t make a champion. but the level of backing would seem to be a factor that can make or break a championship contender.
i suspect this because i’ve heard people who know say it (above, and elsewhere). but i’m an admitted outsider. carry on. i’m fascinated by the perspectives.
By bz on Sep 26, 2006
>do DJ’s and light shows improve someone’s scores?
i dunno. but would people be laying out $250,000 for these sorts of things if they didn’t?
a logical note: some of you are committing the either-or fallacy. i’m not saying EITHER a barista is a normal, dedicated bar-worker OR he’s a larded, company-backed golden child. i’m saying, when it comes down to actually WINNING one of these things, the shift-worker seems to be at a disadvantage. and i base that guess on the results, plain and simple.
matt said:
“Especially after being at the WBC and seeing what the level of competition is like there, I’m a firm believer that experience and practice are two of the most important factors in being a successful barista competitor.”
i am not even beginning to quibble with this. it’s true. and it’s beside the point.
By bz on Sep 26, 2006
I’ll resist the temptation to feel besmirched. I do understand what you’re trying to say.
However, I believe your analysis is very short-sighted. For example (from memory):
USBC Champions (and their jobs at the time they won):
Dismas Smith, “working barista”
Heather Perry, “working barista”
Bronwen Serna, “working barista”
Phuong Tran, barista-owner and trainer
Matt Riddle, graphic designer
2004-2005 Regional Champions:
Pete Licata, “working barista”
Ryan Jensen, “working barista”
Ellie Matuszak, barista trainer
Heather Perry, barista trainer
Kyle Larson, “working barista”
2005-2006 Regional Champions:
Lem Butler, “working barista”
Jennifer Prince, “working barista” (some training)
Matt Riddle, graphic designer
Ryan Dennhardt, barista trainer
David George, “working barista”
Heather Perry. barista trainer
2006-2007 Regional Champions (so far):
The-Podcast-Dork, barista-owner
Try to extrapolate on that. Ben, it takes more than one pomade-coiffed Korean dude to establish a pattern.
You could have written (after USBC Seattle) that the days of the non-Asian-American-female champion are over.
More tidbits:
- I practiced… one time.
- I can GUARANTEE, that my competition setup cost less money than either Daryn or Lem.
- This SERBC was Lem’s 4th (maybe 5th) barista competition. It was Daryn’s 4th as well. It was my 2nd.
- Granted, these days, I’m behind the bar only a few (about 5?) hours a week, but for the first 3 years of murky’s existence, I was behind the bar for 60-80 hours a week. I can’t believe that I stayed married.
- To be honest, the “but if the man in the suit changes into an apron and walks away with the competition, where’s the motivation…” factor was the most troubling one for me. Not your blog post, but the actual factor: I’ve been cheering on, supporting, giving tidbits to, working my ass off for, and spending a ton of money on the barista competitors for the past couple of years… and now I was gonna apron-up and compete against them. I did, and do have ulterior (but not self-interested) motives for competing, which is frankly the only reason that I CAN do it. I’m far too extraverted to be a self-starter (just ask my staff). As cheesy as it sounds, I’m competing this year… for the barista competitors. This is something that will become more clear after USBC, I think.
- Money does not a barista champion make. Not only was my competition setup much less elaborate than Daryn’s or Lem’s, it was also the least amount of money that we’ve ever spent on any one competition-presentation (as far as all of the accessories and accoutrements are concerned). Granted, there are certain opportunities that resources can provide… but there is nothing beyond basic hand-eye-coordination, paying attention, working hard, and having some semblance of presence and charisma that is pre-requisted to win at a competition. The “paying attention” seems to be the most challenging.
- MOST coffeeshops are owner-operated, but yet the “barista-owner” category is the least represented in my list of past champions above (ummm, next to “graphic designer”). Why? Because we (generally) have the least amount of time to devote to such extra-curriculars.
All said, your blog is annoyingly infectious. I love it and hate it. You rock and you suck. You’ve attracted quite the readership… and you’re clearly capable of more poignancy than this straw-man you’ve built. I don’t take your post at all personally… but it’s a straw-man nonetheless.
By Nick on Sep 26, 2006
I don’t understand your point here at all.
However, I’ll say this: my title here is “president and head barista.” I’m the chef-owner, not the MBA’ed entrepreneur who’s hired culinary ingenues. I was the best barista when I was the ONLY barista. I was the best barista when I had 4 employees. I now have about 22. Nothing has changed, and it certainly hasn’t been due to a “staff-barista glass ceiling”. So what’s the issue?
By Nick on Sep 26, 2006
I personally don’t think that a lightshow or live DJ’s improve your scores. The competitor from Italy had a live string quartet in Bern and he finished 17th. I shelled out a whopping 10 cents for a CD burned off my iTunes. Even if it did get a custom made show, it would only go under the Overall Impression or Presentation categories which isn’t all that much.
Who’s making custom stages and building arenas? Basketball sessions? This isn’t the Eco Challenge, you’re up there for 15 minutes, and if your tray is more than a couple of pounds, you have some rethinking that you need to do.
In the grand scheme of Barista Competitions, I’m an anomoly. Would I have done the same if I were a line barista or worked for a different company? Who knows…as much as my foam core menus and hand made tablecloths are loved by The Cho, I don’t really think that’s the reason I won. In the end, it’s all about the cup.
By Matt Riddle on Sep 26, 2006
One more quick thought… I realize that for me to say “I practiced once” can be misunderstood. I “practiced” for one hour. I prepared for many, many, many, many more.
For the week leading up to the SERBC this past weekend, I slept for an average of 2 hours a night. Between running the business, helping my two other competitors train and prepare, I spent the balance of my time trying to perfect my two signature drinks. The finals-drink was an ambitious one from concept to finish, and the time I spent developing it wasn’t taken from cancelling my pedicure and spa appointments.
And boy, do my feet look like shit.
By Nick on Sep 26, 2006
saweet post, nick. tangent: i, with the blog, feel somewhat like you in competition: stuck. i never asked for all this, and feel sort of caught in the headlights. all i ever wanted to do was spout off about coffee, and how it intersects with real life. does the readership mean i’ll pull back, tho? shucks, no.
i would like to see you more directly respond to jay or billy or andy above, though. they make better points than i do just navigating with my gut.
the list of champions is instructive — but not for the reasons you intended. indeed, most champions have been working baristi. most recent champions, however, have not. the trend seems obvious.
i had only based my comments on what i’ve seen — three southeast regionals and one national competition. that’s all i’ve got to go on, and i don’t apologize that i’m new to the scene. your list supports the point, though. i’m just askin’ questions!
and i could be wrong. i said i wasn’t taking a position. i said i wasn’t besmirching anybody. i said the questions were systemic, not personal.
> “I was the best barista when I was the ONLY barista. I was the best barista when I had 4 employees. I now have about 22. Nothing has changed, and it certainly hasn’t been due to a “staff-barista glass ceiling”. So what’s the issue?”
time. connections. money. it’s helpful to see what went into your routine, though. at the very least, i’m willing to consider that maybe the example you provide is a bad one to use to make the point. but i never said i knew what i was talking about. i’m just an outsider spouting off! (seriously … that’s the only value i am attempting to add here. no one believes that the regionals were rigged for you, but if my casually observing wife asks the question, isn’t that an appearance you should at least be concerned about?)
if the argument is straw-man, then so be it. but what about the top-flight chefs? the d.j.? billy’s distinct belief that he’s at a disadvantage? jay’s remark? are these people just wrong?
i’d be curious to hear more, mr. annoyingly infected.
By bz on Sep 26, 2006
Billy’s said “belief” is bullshit. As I said, “working barista” is still the most common job title for a regional and/or US champion. For you, Ben, to say that the trend seems to be otherwise is trumped by basic statistical deviation. Many other people who fit Billy’s general job-profile have won competitions. He has many, many, many more advantages than such external disadvantages.
Aside from the subjectivity-factor, these competitions are a bit like golf: your score is your own score, and best score wins. There is no head-to-head, or offense-defense. That said, in golf, people say that it’s really a game against yourself. I believe the same about barista competitions. For a golf pro to point at a competitor and complain of advantages flies in the face of the reality of the competition.
Phil Mickleson would be the best golfer in the world, if not for Tiger. Does Phil have reason to complain? Does Tiger have an advantage over Phil? Maybe Tiger had more golf-obsessed parents. It sucks for Phil, but Tiger is here… and unless you wanna go Tonya Harding on him, he’s here to stay.
As for Jay’s remark, it is far too vague, to the point of being unable to address at all. Maybe this will be fodder for Thursday night’s upcoming podcast.
I know nothing of DJ’s, but the music is irrelevant (unless it’s offensive). The only people that I personally know of who utilized “top chefs” are James Hoffman (2005-2006 U.K. Champ), and… uhh… umm… Mr. Billy Wilson.
By Nick on Sep 26, 2006
fair enough. are you denying any such trend, then? or saying that the specifics tossed about here are debatable/worthless?
your list shows:
first three national champs = working baristi.
last two national champs = non-shifters.
04-05 regional champs = 2 of 5 non-shifters.
05-06 regional champs = 3 of 6 non-shifters.
only regional champ so far this year = non-shifter.
seems like a trend to me.
an addendum: thanks for keeping the discourse civil and reasonable. i ain’t the end-all by any means. if you don’t like what a home-junkie in a southeastern coffee wasteland sees and writes, then don’t read. i won’t be offended. that’s certainly my policy re: the podcast.
meanwhile, i am legitimately appreciative for the robust, intelligent feedback. i’m learning a lot (without mucking up the boards with my half-baked thoughts).
By bz on Sep 26, 2006
Concerned? Sure. Just like I’m “concerned” enough to post to this comments tread. My wife was casually observing too, and before the trophies were handed out, she was convinced that Daryn had me beat.
But my concern is tempered by knowledge of the facts. I’m not worried because I know and trust the competition and the rules. If it ever became a larger issue (which is highly unlikely), truth (+ evidence) would sort things out.
By Nick on Sep 26, 2006
what WAS the scoring diff between you and daryn, anyhoo?
By bz on Sep 26, 2006
I’m saying that you can’t claim such statistical trends based on what we have here.
“Trends” implies a general and widespread change. To be frank, the most significant thing that happened in barista competitions over the past two years is that Intelligentsia showed up to play. Actually, scratch that… it was Matt, Ellie, and Amber who “showed up.” Those are three, hard-working, extremely (and, relative to their peers, exceptionally) professional, dedicated, passionate, and talented individuals, who have dominated since the day they arrived. Don’t forget, there are other Intelly barista competitors too, who though I love them to death, haven’t fared as well, and they received the same support as their teammates.
If not for Matt, Ellie, and Amber, this whole “trend” idea would be moot. If we took a Mr. Fusion’ed Delorean back to 1985 and assassinated these three when they were in 2nd grade, Intelligentsia would likely be trophy-less today.
Matt is trendy with his soul-patch. Ellie is trendy with her new Pontiac G6. Amber is the definition of trendy. However, three people do not a “trend” make.
THAT’S what I mean.
By Nick on Sep 26, 2006
I’m secure in the fact that the Doc will pull up at the exact right moment and give me my hoverboard, ensuring my escape!
By Matt Riddle on Sep 26, 2006
About 21 points. Lem was about another 20 points behind Daryn.
BTW, if it makes you feel any better, Mr. Rooting-For-The-Working-Barista-And-Totally-Rightly-So, Lem beat me in round 1.
Take that. Is “Szobody” your actual name? What gives?
By Nick on Sep 26, 2006
szobody is my last name. hungarian.
billy rocked in round one (or two?) of the nationals, too. but the winner’s the winner. maybe it was that intelly-subsidized masseuse and forearm tension-trainer that helped matt maintain his stamina in the final rounds.
geez. where’d all my supporters go?
By bz on Sep 26, 2006
“geez. where’d all my supporters go? “
They’re hard-working baristas who don’t have all this time to fritter away on your blog!
By mikep on Sep 26, 2006
touche!
btw, this seems to have risen to a level perhaps worthy of a forum discussion. i’m gonna post.
By bz on Sep 26, 2006
A lot’s been said in the last 10 hours… where to begin?
Oh yeah, Matt Riddle, yes we are a lot alike. I said some stuff in the previous posts, but I tried to keep the focus on why I wasn’t at an advantage over other competitors. I was trying to stay away from statements that said that the other people in the top 7 were at an advantage, as I don’t know Intelly’s budget for these things, and I would be speaking out of my ass. The only time that I have heard of a roaster paying someone to train was from a Zoka barista. Other than that I was more defending myself from the idea that my placements were handed to me on a silver platter.
Even more, Nick and I are even more alike as he is a barista/owner… and hell, where’s Phillip Search? That guy works more than anyone I know and he still competes and represents his heart well!
Nick: I got lost there… what is my said bullshit “belief”. I think it might be referenced to me thinking I am at a disadvantage? It is true that there is a disadvantage of a small shop going against a big roaster. Money does make things a lot smoother. I know that I wouldn’t have been nearly as stressed if I knew that I was to be able to pay my phone bill. As I said before, the shop didn’t pay for my stuff (or for the past three years). I probably had just as an expensive set-up for my comp. as other competitors, but for sure, I paid for mine. I would like to know, did Intelly/Zoka pay for their wares? Not accussing here. Just asking. If not then I guess I have no leg to stand on, and kudos for those who are able to put their own time/money on the line for something thight might not work. The financial burden on an independant is a strong one, and shouldn’t be overlooked.
As for my “chef” who made my drink. Wrong. I hung out with Leather Storr (yes, that’s his name) before I started on my signature drink. I’ve known Leather since I started working at Crema, as his restaurant is right next door. I told him what I was up to, and I said that I was really impressed with Ferran Adria. Leather, it should be said, isn’t so impressed with Ferran and could care less about how many stars his restaurant has. He tried steering me away from a Ferran trick, but because I insisted, he told me about egg whites working in a whipped cream container. That was the only time I ever met with Leather on this drink. I figured out the recipe on my own and spent hours… and hours… and hours working on it. Leather did not hand me a recipe to dole out on stage. Leather was a great resource for sure, but so is talking to Duane@stumptown. My point is that there are a lot of resources and anybody competing should take advantage of them. Btw, I tried contacting Harold McGee but he didn’t get back to me, and I’m afraid, he never will.
And Andy, I don’t know who you’re talking about that is spending 250 g’s on competitions, but that seem a little large. I could see maybe 10 grand, but damn… that’s a lotta dough.
By billy wilson on Sep 26, 2006
“last two national champs = non-shifters.”
That is a false statement. I’m a working barista, owner and trainer. I’m scheduled to work on bar at my cafe on an average of 15-20 hours per week. Not to mention having to cover additional shifts when someone calls in sick or has an emergency. And when I’m not scheduled on bar, I end up helping on bar because I just can’t sit there while there is a long line of customers waiting.
In 2005, I worked 8-10 hours per day training customers and baristas Mondays - Fridays at Zoka, and then I worked on bar every Saturdays and Sundays at Lava Java because those are our busiest days. I manage my cafe solely, worked as a full-time trainer for Zoka, and still found time to work at my bar every weekend.
On another note: Crimson Sage was my signature drink, and I do believe that no one else used sage prior to me.
By Phuong Tran on Sep 26, 2006
Ah - to have not been working a trade show all day and to have got into all this sooner….
I shall chip in now, and doing so I shall talk on the one subject about which I am comfortable and knowledgeable - myself.
I am not a shift barista. I have never been a shift barista. No one has ever paid to taste a shot of coffee of have made. This is a bit fucked up I suppose but I don’t think it negates the hard work I have put into learning and getting better at one of the things in my life I am passionate about.
This is a competition. There are rules. I chose to enter and therefore agreed to play by them. Of course when I won this still didn’t stop people crying foul because I worked for the company sponsoring the machinery.
Support is all well and good. My company sent me to train with Fritz a couple of years ago. After that training I made my national finals and promptly disqualified myself. (you can’t buy class). This year they offered to sent me anywhere I wanted for training. I declined. I decided I wanted this to be about me and how I felt about coffee and what I wanted to present and I wanted to see where that would get me. I had a kind and overly generous roaster, and a kind import company who gave me a lot of green coffee which I then gave to my roaster to say thank you. I bought everything else, and I never expected anyone to do this for me, because (egotistically) it was my time on stage to present my routine and ultimately present who I am as a barista.
Before the comp I had heard mutterings about the spendings of various people, and I was a bit amazed. I am aware it is possible to turn the WBC into cash - and love him or hate him, Paul Bassett has done a good job exposing a lot of people to better coffee during his PR siege in Australia - however I don’t think he competed for the money and I think the reasons you are up there become pretty clear during your routine.
As for whether Nick’s winning is good or bad for aspiring competitors - I think it is good. Because if they are there for the right reasons then they should respect the fact that he made better coffee (which is what we hope any barista is aspiring too). Klaus made better coffee than me, so did Sammy, Matt and Anne. I am jealous. I don’t care who paid what amongst them - they are aspirational to me.
I know I am rambling a bit (damn you post-work beer!) but I think that if you enter a competition that celebrates and rewards a better cup of coffee then you have to respect the skills no matter how they were earned. I hope this competition can still only be won by someone who, at heart, genuinely loves making coffee for people and takes immense pride in doing as good a job as they can.
I have respect for everyone who posted here - even if I am yet to taste your coffee, because you care a hell of a lot more than anyone who has brewed me a coffee since Bern and as long as why you do what you do is about coffee (and customers for the shift baristas, and non-home users) then that won’t change.
I need to drink less.
By Hoffmann on Sep 26, 2006
Crap - totally forgot to mention the whole “hired chef” thing.
I have a lot of time for chefs. I see quite a lot of them doing what I do, and I have an enormous respect for their talent but I am constantly aware of their lack of exposure to good coffee.
Great espresso is often an utterly foreign ingredient, and certainly the nuance of the brewing process is lost on a great many. Yes, I worked with chefs on my sig drink. But they never tasted it. (which is a bit odd).
I believe I have a huge amount to learn from people capable of such versatility - I work with water, coffee, milk and sugar (sometimes) as staples. A chef has a hundred fold more ingredients to worry about. I just wouldn’t trust a chef to create a good sig drink because I don’t think they see coffee as we (competing baristas and geeks) see coffee and they expect different things too.
I am hugely grateful that I was essentially given food technology and information and allowed to “run with it” and I will work with them again in the future (mostly to take an idea and make it practical or possible) and eventually I hope to serve them a drink they have helped shape.
By Hoffmann on Sep 26, 2006
phuong: thank you. perhaps “non-full-time-tamp-wielder” would be a better term. not that there’s anything wrong with that!
(gasp) any other portion of my butt cheek i need to protect here?
billy: thanks for not being too ticked that i (sort of) dragged you into this. you continue to make a number of good, basic points that people aren’t really addressing. better than my points!
hoffmann: as usual, your non-attitudinal transparency is … beguiling. let’s insert this disclaimer yet one more time: nobody’s got anything to be ashamed about. you’re judged by your cup, and you competitors deserved what you got.
just wondering about the promotion of coffee — to the masses — here!
(pant, sigh)
By bz on Sep 26, 2006
Billy I think this is what Nick was referencing, posted by bz:
In reference to wares - yes, Intelly pays for wares, but they stay here. With 5 competitors working at the same time, we tend to reuse and share items. Espresso cups, cappa cups, sig glasses are all reused year to year which means that each year you have to buy less and less stuff.
I’m sure there were folks at the USBC/WBC who spent less than me and folks who spent much more. I don’t think any of it really matters.
By Matt Riddle on Sep 26, 2006
Hang-over now leaving.
After talking to Kevin (the other owner), he asked me if I would spend large amounts of cash on competitors if I owned two cafe’s and a roasting company. “Of course I would”, was my reply.
“Right”, he said “You are going to use your resources, whatever they are, to your advantage. Whether it’s finances, coffee knowledge, machine knowledge. It’s all fare game, and you do whatever you can to win these things.”
He went on and tole me about how he went to Oregon State, and how their football program wasn’t as good as Univ. of Oregon, because Phil Knight (nike) sponsors the UO team. Kevin was always pissed that they had all this money but his school didn’t and how it wasn’t fair, but really, he was just jealous that Phil wasn’t giving OSU money!
So true. We all use resources no matter what they are to help us out. It would be stupid not to.
Oh, by the way, Ben said that I believe that “I had a disadvantage”… wrongly stated! I just believe that I don’t have an advantage over other barista. A little play on words makes a big difference. I am not a victim, and I am not crying that I didn’t win, or that others played unfairly
By billy wilson on Sep 26, 2006
whoa.
billy, you blogged:
“being a production barista was a huge consolation to me for not winning this year.”
you also referenced people “paid to practice for competitions,” and contrasted that in comments above that you had to wait until your own shop was closed to practice past midnight.
you said, in the very first comment, “I dig what you’re saying, and I feel the same.”
sounds like a disadvantage to me. also sounds like you believe it’s a disadvantage. if i misinterpreted on that second point, i apologize.
and i wouldn’t for a second characterize what you’re saying as whining.
this is a good point: “We all use resources no matter what they are to help us out. It would be stupid not to.”
again, i’m not questioning anyone who uses the resources available. i’m asking if the SYSTEM that demands increasingly large amounts of r&d is alienating more mainstream working baristi whose support infrastructure doesn’t measure up, through no fault of their own.
By bz on Sep 26, 2006
Billy, by coming out of the blocks with the 1st comment with distancing yourself from me and my apparently silver-spooned ilk, you made me feel a little attacked. I’ll take it from your follow-up that you didn’t mean it that way.
As for the chef-thing, I made no commentary on it one way or another. I think that a competitor should use whatever resource that they have, be it financial, manpower, or “expert input.” You used a guy named “Leather,” and chose to admit that publicly. Like I’ve said since Atlanta USBC: You got ballz.
I’ve said it before and I’ll say it again: the competition is fair. However, nobody said that life is fair, and there will be some who have certain advantages over others. In boxing, it’s height and reach. In piano-playing, it’s big hands. In barista competitions, there are things like manual dexterity, charisma, “presence,” good-looks, a nice voice, a calming presence, intelligence, etc., that some people come armed with, while others have to develop or overcome their lot in life.
Guys like Billy have a HUGE advantage over others: access to great coffee, to some of the most passionate coffee-professionals in the world, access to competition-type machines, to USBC and WBC certified judges, etc. Like it or not, that’s a silver spoon of sorts.
Let’s not play the Disenfranchisement Game. It’s not becoming for a barista champion, nor for an aspiring one.
By Nick on Sep 26, 2006
I for sure didn’t mean it that way Nick. Perhaps my too immediate post should have been rehashed before I put it up. My focus in the posts was not to bash someone who used their advantages, but to say that I am not in some other category that makes me different from your bar-working-stiff. My post was about me, not you or anbody else.
as a side note, you’ll notice that I said that in the past three years competing that I have paid for my wares and such out of my pocket. I do want to say that the year previous to those three, when I was competing for Lava Java, Phuong payed for everything. She believed in me and financially supported me back when this whole competition thing was just gettin’ going (boston anybody? anybody? anybody?)… and talk about no dividend for her. We didn’t get so much as a mention in the local paper! I guess good karma exists, cause look at er now!!!
Also, we’re now redirecting our build-out cash to the competition. You guys ready to see what 250 G’s will get ya? Stay tuned.
no… not really
By billy wilson on Sep 26, 2006
I still don’t understand how “the system” is forcing out the mainstream barista.
I don’t think there are any systemic problems with the competition that have cropped up since the inception of the USBC.
There have always been travel costs involved (transportation, lodging, food)
The format has remained largely the same
You have always had to know your coffee
The only things that have changed are the creativity and skill levels of the baristas.
Yes, I realize that coffee and milk for practicing have the potential to get costly. Sig drinks is where things can get crazy. As people try to be more and more creative with signature drinks, the ingredients and preparation tools have the potential to get costly. This doesn’t necessarily mean that you have to buy a $20 bar of chocolate or $10 vanilla beans. Even if you did, it’s a result of evolution of a theme, but nobody is forced to follow suit with expensive ingredients/tools, double boilers, juicers, whatever.
Time and time again, it really boils down to what is in the cup and the skill of the person handing it across the table.
wow…great discussion all around.
By Matt Riddle on Sep 26, 2006
As a sensory judge for part of the 2006 SERBC, I am compelled to ask:
What was the question again?
I do see the advantage for a competitor having financial/emotional/spectator support from the company he/she works for, but not when the score sheets are being tallied. Obviously the barista from Cafe A that is paying for his plane ticket and materials is going to have a lot less to worry about than the barista from Cafe B who is paying for everything from his sig drink ingredients to his hotel room. But that doesn’t affect his score…..
I don’t think a person’s job description gives them an immediate advantage over their competition. I know for certain that competitors are not favored if they work for a well-known cafe, or use a well-known espresso blend, or have participated in the past with barista competitions. If that were the case, Nick would not even been allowed to compete. I dont’ think anyone in the judges’ calibration class DIDN’T already know that Nick has been the emcee for many events.
I just don’t understand the premise behind your original question (one of them, i guess). You seem to think that there is a trend that non-fulltime-working baristas are starting to win the competitions. I’ve always thought that fulltime professional baristas had an advantage over anybody else, in the fact that they are paid to be working the espresso machine everyday! Everyone else, like the cafe owner for example, or the salesman-for-the-commercial-roaster, must make time. Yes, I realize that baristas are not paid to practice their signature drinks or presentation, but surely the 8 hours/day they spend dosing-tamping-grinding-adjusting should give them plenty of practice, yes no?
I look around and realize that I’m completely new to this blog. I admit, I wandered onto your homepage (can’t even really remember what linked me to here….probably pf.net), and replied to the first thread I saw. It’s an interesting conversation, for certain, and I’m impressed that a “non-pro coffee junkie” is so concerned about what happens in the industry. But I can assure you that the judges are unbiased, and the scores are based on the drinks, as well as some clear-cut standards that are easily found in the Competitors’ Rules document.
By dankbean on Sep 26, 2006
Just to add to the discussion a bit…
Since Daryn’s name was mentioned, I should let you guys know that he was not paid to compete nor practice. Daryn has a job to do (which includes barista training, advocating for great coffee, and interacting with current and new customers). He does his job well, and puts in tons of hours on his job every week. His competition training time was on top of that. He is not our main trainer; and he got no pressure from Counter Culture to compete. He competed because he loves the competition and he loves coffee. I’m not sure it is relevant, but anyway he paid for his own wares (and made some of his own equipment!) We certainly supported him emotionally, and we were fortunate to be able to emotionally support our customers who competed.
Daryn certainly had unlimited access to our training facility in Durham, which has 2 La Marzoccos.
But so did every other competitor. Our training lab was available to every SERBC competitor, from any company, for free, for months before the event. They just had to sign up and reserve time, weekdays or weekends. Lem took advantage of this, as did Ben Jaques (not a CCC customer) and a number of the other competing baristas.
I don’t think that accusing Nick and Daryn of being “industry insiders” and therefore have an unfair advantage is cool at all. The argument doesn’t hold water, and meanwhile you risk tarnishing a very real achievement. Like Matt, I am eager to hear how this theoretical advantage might actually work.
I see part of your point; the competition is about glorifying the barista. I, however, subscribe to a broad definition of “barista” which includes those wonderful people who work shifts, those who train for a living, those who own and work in coffee businesses. My favorite definition of “working barista” is “one for whom coffee preparation is an integral part of their job.”
Peter G
By peter g on Sep 26, 2006
“your non-attitudinal transparency is … beguiling”
I am going to be honest now - I don’t know what this means.
Interestingly it seems to be one of those arguments where everyone know agrees with everyone else, but no one would admit to having changed their view points.
And I am ashamed of nothing! (to do with coffee)
By Hoffmann on Sep 26, 2006
matt wrote:
>I still don’t understand how “the system” is forcing out the mainstream barista.
i’m not saying it is. i’m saying, from the outside, it SEEMS that way. i’m asking the question. and i’m inviting sundry answers. that’s all. and i am fascinated by all of them.
dank wrote:
>I can assure you that the judges are unbiased, and the scores are based on the drinks, as well as some clear-cut standards that are easily found in the Competitors’ Rules document.
i really have no doubt about the standards. none. neither do i have direct knowledge. welcome to the blog. it really is a place where a home junkie in south carolina spouts off about quality brew, writes what he sees at these cool things like the serbc and has never before generated 40-plus comments from luminaries such as these. it’s really quite humbling to engage in the conversation with you. thanks for your informed contribution.
peter wrote:
>I don’t think that accusing Nick and Daryn of being “industry insiders” and therefore have an unfair advantage is cool at all. The argument doesn’t hold water, and meanwhile you risk tarnishing a very real achievement.
thanks for the bluntness peter. the daryn details are very helpful.
i didn’t “accuse” those guys of being anything nefarious. they ARE well-known industry insiders. nothing wrong with that. nor did i suggest that anyone might have an UNFAIR advantage. i asked a question about perceived advantages and disadvantages. i said quite freely that these guys deserve their wins, they made inspiring coffee, they merit no dissing, etc. etc.
the point is what you said you understood (whew!). that it’s about elevating the barista craft AND spreading the third-wave gospel to the masses. it seems the regular, quality-conscious working pros are the best vehicle/representative for this movement.
and yet, it would appear that competitions are increasingly not reachable for them because of what would APPEAR to be an increasing expectation/reality that contenders have to have backing, r&d abilites, money, time, roaster buddies, etc.
it is a dilemma, peter, because, as i say, i LIKE what i’ve seen in the competitions. nick rocked, and i’m cooking a new post about the routine. it left little to be desired. yet, how do you continue to raise the quality bar without completely closing out the working class barista, who is your best ambassador?
it’s an open question, folks, not a position statement!
maybe all my basic assumptions and presuppositions are wrong. that seems to be what everyone is arguing with, instead of the question itself.
i believe, as an outsider, that the consumer matters. if the wave is to spread, they hold your future, no? and a consumer, seeing or reading about a barista comp, wants nothing more than to taste from the hand of a winner. when bronwen won, this was possible. today, less so.
i still haven’t really seen anyone address the dilemma. maybe there ain’t an answer!
By bz on Sep 26, 2006
>”your non-attitudinal transparency is … beguiling”
>I am going to be honest now - I don’t know what this means.
you’re always super-honest without being defensive or copping an attitude. this approach takes an argument MUCH further. thanks.
By bz on Sep 26, 2006
Oh! Cool. Thank you kindly sir.
I guess your argument will ultimately come back to the point of barista competitions. You could argue they have a variety of purposes:
An opportunity to show off your skills and see where you stand compared to your peers.
To showcase the skills and passions of those who are great at what they do to others in the industry and the public.
To find an ambassador for a region (be that a state, nation or the globe) for coffee.
I am sure I am missing some (more post work barolo)
Why compete?
By Hoffmann on Sep 26, 2006
Who’s the best ambassador? Obviously, that begs definitions for “best” and “ambassador.”
Who’s been the best ambassador for quality coffee among the past champions, at the regional, national, and at the world level? That’s rhetorical.
But consider this Mr. Sz… looking at that list I wrote out in my first comment here, I can say this: every barista competition champion gets to do more for coffee AND for themselves because of their title. A handful (and that’s all we really have right now: a handful) of barista competition winners does not an army of coffee-emissaries make.
Here’s something to chew on: I’m very confident about what I just wrote… that every competition winner ends up being an asset to the “message” of quality coffee. However, how things play out for the NON-winners is VERY varied. Some are as inspired, if not MORE inspired by the experience as the winner. Others, seem to fade away, never heard from again. Still others return to compete year after year, but depressingly seem to have learned absolutely nothing at all. Same goes for these competitors’ shops. There are a handful of coffeebars around the country for whom barista competitions and the participation in them have been their road-to-Damascus revelation-moment. For others, their espresso is as shitty as the day they first heard of such a thing as the USBC.
Anyway, that’s something that I think about a lot.
By Nick on Sep 26, 2006
dang you, nick. stealing my thunder. i have, on numerous occasions, frequented southeastern shops run by notable usbc-involved persons and came away, time after time, appalled at the product. was gonna blog this at some point.
i asked the same question: why is this person involved in all this if the product i’m buying as a consumer isn’t differentiated in the least? is competing/judging an elitist kowtow or something meaningful to the real-life application of coffee?
your shop, and others, obviously dish the quality. in fact, i was just IM-ing with a reader who supplied me with info about two notable joints for which i had scant info. i’m told the places of both mr. fritzen and mr. dennhardt have parleyed the competition rigor into “road-to-damascus” transformation.
very interesting points. is this how you mentally prepared for the possibility of defeat?
By bz on Sep 26, 2006
I suppose a slightly harsh view point is:
should a shop barista really expect to walk up first, or even second time, and be crowned the best?
Surely this is something you have to earn? Surely repeat visits to competition should either inspire a desire for more knowledge and more learning. If I had lost to Nick I guess I wouldn’t care what he spent, or what advantage he had - I’d want to know what made him better than me. That way the next time I competed I would hope to do better.
If we chose to base the competition on the drinks people produce (as is right in my eyes) then we cannot complain about the precise role of the person who makes those drinks. The better drinks are the better drinks, and if you make the best then (by our own definition) you are the champion. If a guy who is a car mechanic, but pulls shots for himself at the weekend enters a comp and presents some awesome drinks in a way the judges enjoy is he any less of a barista (within the definitions we have set) than someone who produces coffee 40 hours a week but is unable to serve up the same quality of coffee? (genuine question, despite rhetorical composition)
By Hoffmann on Sep 26, 2006
I like the idea of listing the champions but I think it’s a bit misleading. Let’s re-examine the champions list:
NABC/USBC Champions
2002 - Dismas Smith - Zoka Coffee
2003 - Heather Perry - Coffee Klatch
2004 - Bronwen Serna - Hines Public Market Coffee
2005 - Phuong Tran - Lava Java/Zoka Coffee
2006 - Matt Riddle - Intelligentsia Coffee
2004/2005 USBC Regional Champions
Pete Licata - PT’s Coffee
Ryan Jensen - Murky Coffee
Ellie Matuszak - Intelligentsia Coffee
Heather Perry - Coffee Klatch
Kyle Larson - Zoka Coffee
2005/2006 USBC Regional Champions
Lem Butler - Daily Grind Coffee
Jen Prince - Zoka Coffee
Matt Riddle - Intelligentsia Coffee
Ryan Dennhardt - Barista’s Daily Grind/Team Zoka
David George - Mullica Hill Coffee
Heather Perry - Coffee Klatch
2006/2007 USBC Regional Champions
Nick Cho - Murky Coffee
By re-examining the champions list with their corporate affiliations I think we start to see a more developed picture of the possible route the USBC is headed towards. While I think the regionals are a toss-up in that any barista can have a chance at winning - especially in the East Coast and Southern (both SE and SW) regions, the USBC is trending towards better backed baristas taking the USBC title.
While I wasn’t involved in coffee in 2002 and just started to get my feet wet in 2003, I seriously doubt that Zoka’s competition focus was the juggernaut that it became during the 2004 competition season - back when Zoka showed up en masse in their black chef uniforms looking very serious and very tough - hence the origins of competitions’ “Kobra Kai” monnicker. I would argue that the reign of the average working barista taking the USBC crown ended in 2004 with Bronwen Serna. By 2005 Zoka and Intelligentsia had become very serious corporate contenders with large competition teams.
Now, moving away from mere data analysis into the “meat” of the competition, I have to ask what is wrong with a competitor wielding an “unfair” advantage? Isn’t the notion of “competition” to beat the other competitors?
Overall, I have no issue with people trying to use whatever edge they have to win. It’s part of the game and it was demonstrated sharply after the 2006 USBC Charlotte. Let’s face it, had Dennhardt actually pursued his challenge early enough, the revised standings show that Riddle would have been out of the Finals.
It’s because of this “revisionist” problems that I do not share the same confidence in the rules and rulings of the USBC as my esteemed podcast host/2006 SERBC Champion.
Dank said that having more worries in competition doesn’t affect their score, I disagree. Competition is a mind game more than a physical game. The technicals are relatively easy to comprehend and master, it’s your mental game that needs to be sharp to pull it all together - to make your body operate at it’s optimum, to remember your procedures, to remember to be intelligent, witty and engaging with the judges. By alleviating many of the financial concerns, the sponsored competitor has a definite advantage - he’s not sitting in Charlotte wondering how the bills are going to be paid since he’s not behind the bar earning a living.
Money and sponsorship allow a competitor greater freedom and independence in their pursuit of the USBC Crown.
A number of people like to note that the workaday barista is going to have a tough time winning the USBC. I think those days are over. The USBC isn’t about walking out from behind your bar onto the competition stage and winning because you understand the basics of tamping and extraction, the serious competitor needs to prepare strictly for competition because the two are not one and the same. They are different approaches and that needs to be respected. Hence the advantage the moneyed and sponsored competitor has over the workaday barista.
By The Onocoffee on Sep 26, 2006
As an owner/barista of a small caffe I have some thoughts. First, Kudos to Nick and Billy. I know firsthand the hours that one puts behind the bar, and as to Nick now “only” being an owner most of the time– well that’s a shitload of hard work. He has to encourage and back his own baristas who want to compete, and he probably wanted to make a damn good showing so he doesn’t get razzed for the next few months from his crew. Does the old-man have game?
We’ve thought of competing…in the near future, but when I say we are small, it’s just my wife and I. We have no second job, and bust our ass week after week, and put a lot back into the business, only taking enough for the bare essentials. When we go, it’s on us, we close up for a few days, and have to consider it a marketing expense and an invaluable learning experience. Is there an advantage to the larger store out there? In the end result, no, I don’t believe so, but in whether you CAN compete or not, I think there is an advantage.
I know from former regulars who now live in Portland that Billy is crazy busy as well. Sure they have some backing from their roaster, and maybe (in Billy’s case) their hotel and room is paid for. So is Nick’s, but he just moves it out of his left pocket instead of his right.
Nick’s been in the game a few years longer than we have, and I know enough to know he’s been the wrong side of broke a time or two in his early years, but he stayed dedicated and extended himself into the community and it has reaped great rewards for him. What I am poorly saying is whether its Nick, Billy, Phuong, Matt, Ellie, Amber, Heather, Dismas, etc. –These people created their advantage through hard work as either barista, owner/barista, or they belong to companies who have struggled for maybe eight out of their ten or twelve years in business–and now that they are known, we think they are an overnight success.
Advantage? Even though some barista have more access to certain things than others, any advantage they are privy too, whether it be experience, equipment, beans, etc., has been earned.
Sure, as Jay points out the Intelly’s and Zoka’s of the world have greater backing, can send competitors en masse, and have a statistically greater advantage of winning. Being on center stage whether speaking, playing basketball, singing, or competing as a barista is distinctly different than doing it in the comfort of your own space. Maybe it is more like Zoka vs. Intelly vs. Ryan vs. Nick vs. Heather. But when you look at the number of competitors sent by these larger corporate stores and compare it to their number of failures, rather than their number of wins– the advantage isn’t as great as it appears. As Matt so clearly pointed out, its all about whats in the cup. Is there less stress if money is not an issue? Certainly, but those who will succeed will succeed despite this. The only real advantage I see (with the exception of the Wunderkind Matt Riddle) is that barista that have competed before have a distinct advatage over those who have not. And not to pick on Mr. Cho, but the scores at the SERBC were not stellar. But then again, what the hell do I know until I compete? And no matter how small you are, if you bust ass and win the USBC, someone may pitch in and help– after all, it’s a team effort.
By John P on Sep 26, 2006
ono:
i wondered if this was coming. i’m not touching specific juggernauts. but the following is what i sort of suspected … without, admittedly, having first-hand knowledge:
>”Competition is a mind game more than a physical game.”
nick actually said this, more or less. the golf analogy. it’s you against yourself.
>”The technicals are relatively easy to comprehend and master, it’s your mental game that needs to be sharp to pull it all together - to make your body operate at it’s optimum, to remember your procedures, to remember to be intelligent, witty and engaging with the judges. By alleviating many of the financial concerns, the sponsored competitor has a definite advantage - he’s not sitting in Charlotte wondering how the bills are going to be paid since he’s not behind the bar earning a living.
Money and sponsorship allow a competitor greater freedom and independence in their pursuit of the USBC Crown.”
i’ll take your word for it.
By bz on Sep 26, 2006
john:
comperehensive take. good points. but even this sentence constitutes an advantage for people with the financial wherewithal:
> “The only real advantage I see (with the exception of the Wunderkind Matt Riddle) is that barista that have competed before have a distinct advatage over those who have not.”
a multi-year commitment would seem expensive.
By bz on Sep 26, 2006
I don’t understand John. Matt competed four times before he won the USBC.
By Nick on Sep 26, 2006
Music can help improve your scores. Having the right beat to the routinue helps so much. If you know your intro speech finshes after the intro music you have it set. Also you can judge when your shots should have finshed at a time of the song. I know when we are getting smashed at coffee, music sometimes gets you in the flow. People have gone over time in comps and music would guild them to a better routinue.
Very little separates the top 6 in skills.
Having money behind you puts your mind at ease..
By AndyL on Sep 26, 2006
Also the judges drink so many coffees do you think they really know the difference after having 20?
By AndyL on Sep 26, 2006
John:
I did compete in both the GLRBC and USBC in 2005 and the GLRBC in 2006, so I had some competition experience befor the 2006 USBC.
Bills aren’t the only personal issue out there. Maybe your kid had chicken pox, you have credit card debt (compeletely separate from competition costs and job description), your significant other is pissed at you, your parents are getting divorced, you have insomnia. I could go on, but I won’t. Personal issues are just part of life, and you have said yourself that you have the inate ability to separate your personal life from business life. That is part of competition is about - turn it on and go balls out for 15 minutes…even if you end up breaking down afterwards. It’s the same for golf, tennis, soccer, wrestling, whatever.
By Matt Riddle on Sep 26, 2006
Matt,
sorry, didn’t realize you had competed that much before. My bad. But were you placing in the top three? I don’t remember you as a heavy favorite.
Nick, I have been corrected.
Although you have competed before as well, you probably couldn’t be called a seasoned competitor. Not bad.
By John P on Sep 26, 2006
Matt said ” Maybe your kid had chicken pox, you have credit card debt (compeletely separate from competition costs and job description), your significant other is pissed at you, your parents are getting divorced, you have insomnia. I could go on, but I won’t. Personal issues are just part of life, and you have said yourself that you have the inate ability to separate your personal life from business life.”
So true Matt, we all have personal issues, but when the issues are CAUSED by competition, it kinda changes things don’t you think? I can say first hand that cost issues of a competition affect my mindset.
By billy wilson on Sep 27, 2006
>I can say first hand that cost issues of a competition affect my mindset.
seems to be significant agreement on that point. which makes me wonder: are some competitors simply not acquainted with such levels of stress?
By bz on Sep 27, 2006
Before I say anything, let me say that Billy Wilson is my coffee idol when it comes to work ethic, dedication, applying one’s knowledge and one’s self to barista competitions. I’ve never met the guy but I’d personally pay for 20 lbs of coffee for him to practice with as I admire him so very much in his attitude, his diligence, his creativity, his ferocious fearless focus on doing his very best in all aspects of his job and competitions. Though he has no clue who the hell I am, he has been a huge inspiration to me in getting back into coffee and behind the bar. You don’t need to be declared, “the winner,” to make an impression or a difference. Thank you, Billy. I’m serious about buying you coffee. Or at least beer.
Let it also be said that I adore everyone mentioned here, that I respect any competitor, whether they are behind the bar constantly, part-time, on occasion, in a past life, whatever. None of that matters to me. It’s the passion, the skill, the love of making and serving coffee which impress me most. I don’t equate being, “the winner,” as being, “the best,” so much as being the hard-working, dedicated, daring coffee-loving person who happened to win that competition on that day. I respect winners immensely, for their job is difficult not just in winning but in representing the barista community as that winner. For this, I do believe they deserve only praise and no silly blemish or backtalk or accusations of not being, “a real live-bar working barista.” (Not that anyone here has said any of that so exactly, of course.)
I personally wanted to compete in this years’ PNWBC. I will not be able to as I cannot take the time-off my job needed to compete on that Friday. I possibly could have pressed my boss for the time off, but it would create a strain on my co-workers which I simply cannot justify as I am scheduled to work 10 hours that day.
For coffee, I would have used Starbucks Espresso Roast, which I am sure would not make me a popular person. Trust me–I’d much rather use dozens of other coffees, but I am most familiar and “in-tune” with this blend. I would have to buy this coffee at retail pricing myself and it would probably be about 1 month out from roast-date (if I were lucky). As a first-time competitor, I doubt I would have made it beyond the first round; nonetheless, it would be fun and rewarding to serve four judges the best I can, regardless of other’s superior raw inputs, financial backing, or plain-out talent. It’d be interesting to see if I could break through any preconceptions or prejudices and let my bar and serving skills shine.
Just imagine my saying, “I’m really not sure exactly what beans are used in this blend–definitely a lot of Indonesian and some elements of East African and Central and South American. Definitely some Brazils. Anyhow, it’s all a proprietary corporate secret. I had a friend who worked at one of the Roasting Plants and he almost fell over into the roaster once, it’s so gigantic. He still has nightmares about it to this day.”
My theme would have been Marcel Proust and Celeste Albaret: coffee as companion, comfort, nourishment in search of lost time. My planned signature drink featured the Aji Mirasol pepper, Madagascar vanilla bean, Manuka honey, and a touch of long pepper in a very straight-forward, simple, small preparation intended to produce a mature, beguiling experience that evokes the dust of old libraries with hints and flickers of the familiar and the foreign, oak and apricot poised through a strange peppery sweetness into a slow warmth. Heck, no way in hell would I win! And yet, I’d still love to compete, to share, to do my thing, to be myself, to simply be in the midst of all the amazing, talented, motivated baristas.
Honestly, I think there should be more, less-formal, small semi-regional competitions. Events where people can practice and try things out and not have so much pressure on them and not be so burdened financially. You know, to have fun and experiment and yet still have some formalized element of structure and recognition. Maybe winners of these smaller events could secure a mini pre-arranged sponsorship to go on to the bigger competitions. If this is possible or feasible, I have no idea. Is there enough interest, sponsorship money, volunteer help, time and place and space available for such things? If not, what do we need to make it happen?
Heck, what do I know, I’m the crazy guy sourcing for better, fresher long peppers.
By michael m on Sep 27, 2006
wow. i don’t know where to start. but you bespeak a segment of working people that would seem overlooked, michael. thanks for the soul-baring.
in terms of mini regionals, you may be talking about what some areas do — “espresso jams” — though they may be in need of some of the purposeful trappings you suggest. nice ideas. worth trying.
meanwhile, you really need to move away from the charbucks, man. for the same retail price, you can get some downright stellar espresso. there’s no reason not to. you would feel like a rock star.
By bz on Sep 27, 2006
Are barista competitions for the masses?
The masses.. you know, those poor, unenlightened souls who would forsake their mediocre coffee habits, start blogging soliloquies, and make coffee pilgrimages if they could only sip the espresso from Matt Riddle’s portafilter spout.
The Gospel of Coffee is spread by people - people who make espresso, people who employ people who make espresso, people who write about coffee itself and coffee people… roasters, people who train people how to prepare espresso, graphic designers… it takes all kinds. But the movement is still largely (and hopefully always will be) personal in nature. As coffee professionals, we talk a lot about the general public but really do lose touch with people in terms of our coffee experience.
This is just anecdotal - not meant to defend anyone’s point(s) - I had the priviledge of attending the inaugural Mid Atlatic Regional Barista Competition earlier this year. It was hosted by murky coffee and sponsored by several others. In addition to myself, there were a handful of out-of-region experienced barista-competitors who were participating for practice. Of the in-region competitors, 11 were first-timers, 1 (Jay) had experience. A first-time competitor, David George, earned the most points that day and was later seen on a trading card in Fresh Cup Magazine.
There were more first-time competitors in that event than all competitors in this year’s Canadian Barista Championship… why? Because murky among others are cultivating (paying for and profiting from) a local / regional culture of excellence among coffee professionals. Most baristas who are not a part of that kind of encouraging environment feel like they are totally isolated… and could not / would not step foot on the competition stage. I say they could not because they might not get time off work on competition day let alone afford the costs (all listed above) of competitng. I say they would not, because the competition format can be intimidating and discouraging depending on the barista’s experience with it and attitude toward it.
I think there’s plenty of room in the strange little world of barista competitions for some new characters to enter the drama and fare well. It takes a strange type of person to want to - look at all the people who have posted here (myself included). But I also think we can work to make it a more encouraging event so that the Gospel of Coffee reaches others like it reached us.
As far as the masses are concerned, at what point does an outsider call himself an insider? I think what the movement needs is someone who GETS IT and can document it in a way that has mass apeal (finger puppets!) and yet is true to the coffee…. tirelessly, like your favorite baristas.
By )on on Sep 27, 2006
Billy said: “The only time that I have heard of a roaster paying someone to train was from a Zoka barista. “
Billy, I know you’re not referring to me. However, because I do represent Zoka, I will speak for myself here. I trained wholesale customers/baristas and managed a team of trainers at Zoka full-time. The additional time that I put into preparing for competition was of my own time.
Billy asked: “I would like to know, did Intelly/Zoka pay for their wares? Not accussing here. Just asking. If not then I guess I have no leg to stand on.”
I borrowed and used the same espresso demitasses and cappuccino cups that are served in the Zoka cafes (no extra expenses from Zoka here). I paid for my signature drink glasswares and other misc. items myself. Sorry, Billy… But I think we’re in the same boat here
By Phuong Tran on Sep 27, 2006
ah, jon finally sharpens his pen. awfully kind of you, sir.
and although i can see how billy and phuong might look more like twins all the time, i wouldn’t say some of these other posters are in the same boat.
why no direct response to jay? michael m? seriously, these guys have a more scintillating take than mine, yet no one wants to touch it! comment fatigue? or is everyone off watching the puppet show?
By bz on Sep 27, 2006
Very true, Billy. My point was that competition affects things other than your pocketbook. I certainly don’t discount that funding can be a major issue. Outside stresses can be a huge factor no matter what their cause, competition or not, as nobody seemed to touch on that.
By Matt Riddle on Sep 27, 2006
>”Outside stresses can be a huge factor no matter what their cause, competition or not, as nobody seemed to touch on that.”
huh? that was part of the point of the original post. money and backing buys less stress. and as you say, that’s “a huge factor” in competition.
am i to understand that we’re in agreement here? this is rather alarming…
By bz on Sep 27, 2006
sorry Jay, should’ve been more specific. by saying “it doesn’t affect their scores”, i was just saying that the judges don’t care how much money you spend on your presentation, and they don’t care what company you work for. i’m sure having peace of mind (in terms of what is going on at the homefront while you’re on stage) plays a part in how relaxed you are while presenting………..but being prepared and being relaxed are just part of ‘playing the game’ when talking about the barista presentations.
it’s just like any other competition, like you said. you’re either focused and prepared….or you’re not! i don’t know about you guys and girls, but personally, i never ever ever stop thinking about money. when i’m at work, i’m worried about what’s going on at home. when i’m at home, damn you captivating coffee people, i’m thinking about coffee and work. i guess you can either prepare yourself and focus on the matter at hand, or you can’t. i suppose not having to think about money or travel expenses or shit like that would help, but a champion would be able to overcome these things. not saying i can, but a champion can.
Comment from: AndyL [Visitor]
Also the judges drink so many coffees do you think they really know the difference after having 20?
just so you know, the judges were rotated for this reason. for Round 1, i only judged i think six people, three drinks each. in the judges’ calibration meeting (and personally on a daily basis), we prepared for more than that. so yeah, judges can still discern good from bad, even after 20 drinks.
By dankbean on Sep 27, 2006
The point that I’m trying to make, that I also said in the same post, is that your pocketbook isn’t the only stress that competition has the possibility to cause. That seemed to be the ONLY form of stress that anyone else had been talking about. Sure, support by your company can offer the opportunity to alleviate one form of stress. I have no arguement there, as I’d be foolish to believe otherwise.
Support from your company wouldn’t alleviate insomnia caused by thinking about your routine 24 hours a day.
Support from your company wouldn’t help your significant other from being left behind to work take and/or care of the kids by themself.
Support from your company wouldn’t clear up a massive sinus infection that you got a day before your routine.
Is one of those stresses greater than the other?
By Matt Riddle on Sep 27, 2006
Continuing on with this very interesting discussion…
John P - I’d like to note that Riddla was indeed a favorite heading into the 2006 USBC. Not only did he win the GLRBC but his showing at the Western Regionals was so strong that his scores trounced that region’s champion by one hundred points. I believe that was the only case in the history of the USBC and Regionals that an out of region competitor bested the region’s champion. Riddla made a very strong showing before the USBC.
Like I said previously, I have no real beef with a competitor having an advantage over the others. That’s the name of the game. Do I get mad and work myself into a frenzy because my company’s resources don’t generate $10mil in annual revenue, nor can my company currently afford a resource training center with additional training staff to assist in competitor training and research? No, that’s absurd to my mind. I work with what I have available to me.
However, because some competitors have this competitive advantage, I think it’s absolutely foolish for others to pretend that this advantage does not exist and that everyone is playing on an even and equal field of competition.
To liken the sponsored barista who practices during daylight hours (even after he/she has completed their day’s work) to the workaday barista who must wait until after their shop closes to practice until late in the evening or early morning is doing a disservice to this discussion. The sponsored competitor practicing during the daylight hours is at his or her best and sharpest mindset. The latter has worked a full day behind the bar and must now continue focusing and performing during the hours when most of us are at home resting. These are, in no way, the same.
And while each of us have our own personal problems to contend with, the workaday, hourly-wage barista is most certainly at a disadvantage when attending a competition. He’s not making his wages - unlike a sponsored (read: salaried with benefits) barista competitor who has a reliable check coming in every pay period.
That difference is monumental for the average USBC competitor.
Like it or not, the USBC and WBC is evolving into “The Big Leagues” where the best competition baristas duke it out on a national stage. It currently is the pinnacle of what we do. Companies are going to continue pouring more and more resources into obtaining this title which, in turn, will make it harder and harder for the small shops to field a competitive barista.
Is this something to get upset over, or perhaps create rules prohibiting competitor sponsorships or companies over certain sizes from fielding competitors?
I think the USBC Committee would be better served tightening and clarifying the rules to avoid future problems - like the ones we expereinced because of the 2006 USBC Charlotte. Look at those revised standings and it discredits the current champion - and that’s a disgrace to all of us.
By onocoffee on Sep 27, 2006
matt wrote:
>”The point that I’m trying to make, that I also said in the same post, is that your pocketbook isn’t the only stress that competition has the possibility to cause.
…
Is one of those stresses greater than the other?”
no. but the pocketbook one is certainly more common/likely. that’s why i said to begin with that theoretically one poorly supported competitor could match a well-backed one. but in practice — nine times out of 10, say — it ain’t going to happen.
By bz on Sep 27, 2006
oh dang, jay. that was lucid. cha-ching.
NO ONE is whining here. HOWEVER … “because some competitors have this competitive advantage, I think it’s absolutely foolish for others to pretend that this advantage does not exist and that everyone is playing on an even and equal field of competition.
To liken the sponsored barista who practices during daylight hours (even after he/she has completed their day’s work) to the workaday barista who must wait until after their shop closes to practice until late in the evening or early morning is doing a disservice to this discussion.”
i’d quote the whole thing, but, well … that would defeat the purpose.
may i say this without dissing anyone? when i read about how everyone is equal, it’s all about the cup, anyone can win, etc., i get the same bizarre feeling i get at work where i’m trying to write a story and being spun silly by some PR person. the facts presented are “true” and unassailable, in a sense, but feel … divorced from reality.
how could a salaried, heavily backed, practice-in-daylight barista NOT have an advantage?
By bz on Sep 27, 2006
“how could a salaried, heavily backed, practice-in-daylight barista NOT have an advantage?”
I disagree. I was a sensory judge. Along with myself, there were other judges titled “Coffee Enthusiast” Heck, some of the USBC certified judges in the finals were “enthusiasts” (read non-coffee insiders). I was not aware of any of the competitors “coffee rep” as was mentioned in earlier posts…. I can honestly say that the prime factor of my decisions like what was emphasized in the judges workshop…”It’s all about what’s in the cup” I think that was the attitude shared by all the judges in my flight. (of course taking in to consideration the other mandatory factors).
I used to compete at a national level in full contact tae kwon do sparring. I placed in the top three 2 years in a row. I do not own or run a martial arts school, or work in that field, I did not have equipment sponsors, and I paid for all my expenses. One would think that of all the competitors that I beat that owned schools and trained people professionally would have beat me hands down. I trained harder, and I guess just wanted it more. Yeah, I know that some people said to me”You only won because they do this for a living, and you do it for a hobby. Well, I always thought that they would have the advantage because they worked in martial arts studios for a living., Heck, after I put in 9-10 hours at my desk job, I have to make a concious decision to work out and train. Those guys train for a living…..
How was I able to beat them? Apply that same logic to baristas.
They guys I lost to one year when I actually fought for the gold medal was a school owner, the other year I was beat by a baptist minister from Atlanta (who, btw won the gold that year).
My job as a judge was to pick the best “ambassador” for espresso and coffee, not reward the guy with the most hours on shift.
By Phu Nam on Sep 27, 2006
Jay,
I hear what you’re saying, but isn’t it a matter of perspective? I used to think, “That Jay has it so easy, coffee friends up the wazoo, BGA board member, gets to attend all these BGA functions, etc.” And then I found out that being a BGA board member doesn’t entitle you to much but a lot of hard work, and attending every function, and acting as a coffee-liason for your area–all on your own dime. Now some of these companies have more dimes than most of us, but as Phu Nam pointed out, the working barista (or barista/owner) can train harder because it IS harder for them. There will never be a competition that is truly a level playing field. Spelling Bee–what if the parents of one child encourage voluminous amounts of reading, or they are Enclyopedia or Dictionary salesman? Chess — what if one competitor practiced with a ranked tournament player and everyone else practiced with their classmates? Latte Art competitions –what if some people have used the Faema before and others have not? etc. I agree it’s not a level playing field, and I am one of the ones who can’t afford to do it quite yet, but you can bet that when it comes down to it, it’s about desire, dedication, and a sh**load of hard work. Some just have to work harder than others. Don’t forget the time and hours your put into what you do, and don’t think someone like you or I are not capable of winning the USBC. I know its a lot harder than it looks, especially with the time factor involved because you have to deliver all of your drinks as well. The number of barista with great skills are still only a relatively small amount. And from how well received your fairly recent performance was received, if you really want it, you probably have the skills to pull it off, or at least be a respectable competitor. At least that’s what I think.
By John P on Sep 27, 2006
thanks for joining in, phu.
>”My job as a judge was to pick the best “ambassador” for espresso and coffee, not reward the guy with the most hours on shift.”
no one is suggesting anything close to this.
>”I can honestly say that the prime factor of my decisions like what was emphasized in the judges workshop…”It’s all about what’s in the cup” I think that was the attitude shared by all the judges in my flight.”
and no one doubts this. what we’re talking about, primarily, is what happens BEFORE the 15 minutes you see as a judge — the many intangible and invisible things that do, however, go into the cup.
your tae kwon do illustration actually helps the point. it is true that anyone with the dedication, passion, talent, etc. can win — theoretically. but you said yourself that “Heck, after I put in 9-10 hours at my desk job, I have to make a concious decision to work out and train. Those guys train for a living…..”
you beat them, but you had more obstacles to overcome to do it. some have done much the same thing on a national barista stage — winning or coming very close, by sheer determination and dedication. the argument has been made many times above that this is DESPITE added obstacles — the things money and backing can conveniently dissolve.
is this unfair? no. could someone dedicated enough overcome it? probably. but let’s try an economic argument here:
despite all the wonderful stories we’ve heard of inner-city people who overcome gang warfare, poverty and incredible odds to “rise above” and, say, make a fortune in rap music, the macroscopic picture stays the same: slum living puts you at a profound disadvantage. so profound, in fact, that government sees fit to help take the edge off for many people through food stamps, unemployment benefits, welfare, etc.
those hardships are a part of life. most normal people experience some form of financial restriction, violence, geographic hardship, etc. but at what point does a disadvantage merit the attention of the powers that be? at what point does should the system help even out some of the largest disparities in the interest of equality, rights, democracy, etc.?
that’s the question i’m asking of barista competitions. and i DON’T KNOW the answer. matt riddle is exactly right — all sorts of stresses, hardships and disadvantages are a part of working and competing. but if the system becomes increasingly geared toward those with money, backing and salaried positions, then should the system compensate?
many on this thread don’t believe we’ve reached a point where there’s any profound money disadvantage. ok, fine. others disagree. but WHEN and WHERE is the point where the system risks leaving behind the things it claims to support and glorify? those are (deep breath) the barista craft and the quality coffee gospel.
how bout it folks? anyone for the economic analogy?
By bz on Sep 27, 2006
I’m confused by this statement, Jay.
Am I a disgrace as a champion? Did I disgrace the US at the WBC by showing up? I know everything isn’t about me, so are you talking about the USBC’s decisions concerning Mr. D’s actions yet again?
By Matt Riddle on Sep 27, 2006
My final-final thought on this whole thing:
Is it fair?
Yes.
Is the playing field level?
Yes.
Do some people have advantages over others?
Yes.
Do some people have unfair advantages over others?
I say: No.
It’s nothing new. Life isn’t “fair.” There is no affirmative action for barista competitions. If Billy wins the USBC, then it is completely in your right to applaud for him louder, assuming his “Ich bin ein working-barista” has convinced you that he isn’t one of US: the apparently privileged few who dare have support or resources.
I’d love to see a teenaged USBC champion. I’d love to see an AARP-member USBC champion. I’d love to see an African-American USBC champion. I’d also love to see a Korean-American USBC champion. I’d love to see an impoverished kid who grew up in the projects having never even heard the word “coffee” step up and in two weeks be such a brilliant prodigy that she wins the USBC. You’d better believe that Starbucks would step up to be a distribution producer for that movie, baybee.
If you want an underdog-story, then great. Matt’s my buddy, but his “story” isn’t the most dramatic one possible. His story is as mundane as you can get: work hard, learn the ropes, train, compete, compete, compete, win. His coffee though, was AWESOME. His sig drink was BEAUTIFUL. His presentation was SMOOTH. His technicals were PERFECT.
When thinking about my first comment in this whole thread, my first instinct was to come up with other ponderous possibilities for an inequity:
- Can only city-baristas win? What about our rural baristas? WHAT ABOUT THEM?!? NO FAIR!
- Can only chatty-baristas win? What about our intraverted baristas? WHAT ABOUT THEM?!? NO FAIR!
- Can only able-bodied baristas win? What about our handicapped baristas? NO FAIR!
- Can only white or Asian-American baristas win? Let’s conveniently overlook the exception: Lem Butler, SERBC 2005… let me get back to NO FAIR!
- Can only baristas win? What about roasters? NO FAIR!
- Can only Americans win the USBC? What about Laotians? NO FAIR!
The original post reads:
The answer is simple: I’m a better barista. Ryan Goodrow pours better latte art than I do. Katie Carguilo works cleaner than I do. Janet Konz is much cuter than I could ever be. All said, I’m a better barista. That’s what it boils down to.
So in conclusion, I’d like to pose a question right back at the Gentlemen across the aisle: do some people have an advantage at simply being a better barista than others? This is the much more significant question, in my mind. What if Matt Riddle, instead of getting a job at Intelligentsia’s Broadway shop, got a job at the Peet’s shop down the street?
At my church, we’re 90% Korean-Americans. We talk about wanting to be diverse and multicultural, and we’re frankly becoming more multi-ethnic all the time. However, one day, we realized that multi-ethnicity is the easiest form of diversity that we could strive for… the much, much more challenging one is economic diversity. Can our church of yuppie dual-income-with-kids 30-somethings really seek to build a church-community together with minimum-wage earning folks and even the homeless? Could we seek to invite the mentally disabled as well?
The barista competitions are about helping inspire and encourage coffee excellence. It is not about FastStart for baristas. There would be NOTHING wrong with a FastStart program for baristas… but that’s not what the barista competitions are.
Now I will arrogantly declare that to me, this issue is a dead horse now. The odor has been wafting through this comments thread back in post #40. Like I said, cheer for whoever you wish. When I sorta-watched tennis, I cheered for Anna Kournikova. I wanted her to win. But she never did. I guess it’s not fair unless you’re not a bikini model on the side.
By Nick on Sep 27, 2006
I just read over my last post and realized the church-tangent makes no sense. Just chalk it up to partially losing consciousness due to the fumes from the decaying mare.
By Nick on Sep 27, 2006
did you hear that? this issue is dead! no more comments! nick has declared all barista competitions fair! also: they are somewhat like a korean-american church.
now please, don’t muddy the water.
By bz on Sep 27, 2006
do they serve kimchi at the WBC?
By Mike White on Sep 28, 2006
The issue’s dead? Good, cuz I’m not touching the topic with a 10 foot pole.
I just wanted to chime in and say that yes, judges can* taste pretty much as well on the 18th drink (or 15th) as they can on the first series. At least this former judge could. Put me in the 2003 Boston USBC where we had 12 competitors in one flight (and all four sensory judges were also doing technical scoring), then it’s a different story. That was just bad…. very bad.
* in place because there are some sig drinks that will blow out your palate. I’ve been slightly amazed that a competitor hasn’t yet maliciously taken advantage of that yet - even if it can be taken advantage of (it has a big chance of backfiring, and there are unofficial precautions in place should a judge not be able to continue).
Fortunately, we have some patent secret things that can recover the palate somewhat back in the secret batcave, er, judges’ chambers.
By Mark on Sep 28, 2006
> “The issue’s dead?”
never! the man who said we were beating a dead horse has himself posted 12 of the last 79 posts.
i was wondering where you had been, mark.
kimchi? why kimchi? is nick going ethnic at the nationals?
By bz on Sep 28, 2006
Hmmm, one night asleep and someone has decided that the competitions are miraculously “Fair and Balanced” and that this “issue” is “dead.”
Good Lord.
To say that “Life isn’t ‘Fair’”, then to say that some people do not have an “unfair” advantage over others is absurd. If “Life isn’t Fair” then Life is Unfair and so too are the advantages that some have over others - which is how life really is. People don’t have to “like” that fact, we j