Tag Archives: Barista Competition

The best laid plans of mice and men…

1 Jan

I know I said this last year, but I’ll say it again.  I’m gonna try and blog more in 2012.

I kept a fine roll going and made it into July but from there I did…well nothing.

Sorry.

I beg pardons but my last 6 months have been filled with resounding amounts of work and other hobbies coming to intercept my time.  As I alluded in my last post, I’ve started working at Peel & Peel Independent Coffee, in Northampton.  This has fulfilled one of my goals of last year but more on that in a minute. I also started working on a per diam basis for Monkshood Coffee, an independent mobile coffee company using (Working!) VW Campers and through them got to work at Download, Sonisphere and Bloodstock festivals, making top-notch coffee. This made me very happy. All the while continuing my daily job at The Courtyard Brasserie and convincing them that speciality coffee is the way to take that side of the business.

So, last year I made a set of goals for myself to achieve over the course of 12 months. They were

  1. Try as much coffee as possible – I could have tried more. C for effort
  2. Work towards my own operation or with people with a similar goal – This was perhaps my most coveted goal. In working at Peel & Peel I feel I’ve achieved this with bells on
  3. Share great coffee with more people and help educate consumers about what is possible Peel  & Peel definitely gives this an extra outlet, but Monkshood brought it to a whole new level. Metal people love their coffee
  4. Give the UKBC my all – Effort; yes. Timeliness; Not so much
  5. Visit a producing farm – A tall order to arrange but, one day…
  6. Blog more – Failed entirely.
So, with that in mind, a few new goals should be set.
  1. Blog More! – I couldn’t blog much less than I have in the past 6 months so it’d be hard to fail
  2. Try as much coffee as possible – I have 52 weeks in which to try as many coffees as I can.  I can feel a few coffee subscriptions coming on…
  3. Expand Peel & Peel toward becoming entirely self-sufficient and, with luck, work towards our own premises. (May take longer)
  4. Give one last crack at the UKBC whip.  – I feel this might be the last time I put myself through the UKBC, at least for a few years.

I’ve chosen these goals with a consideration to what their secondary effects will be.  Blogging makes me continually reassess and rethink concepts that I’ve held as fact, sometimes incorrectly. Tasting coffees expands my palette and makes me better at what I do. Expanding Peel & Peel is an expansion on my own goals in regard to running my own coffee shop. The UKBC forces me to assess myself as a barista and work on any bad habits I may have acquired.

A very Happy New Year to you all.

Experiment Time: Timered Grinders

7 Sep

I recently acquired a Viponel S15 Darkroom timer to attach to my grinder as a non-permanant timer mod.  My reasoning for this may be explained at a different point.

There has been a serious take up on the timer modded grinders both in competition use and in shops looking for consistency alongside freshness.

I became curious as to how dependable the timer mod is in terms of ground coffee ending up in the portafilter.  In order to test I measured the grind over 50 timed grinds of 2.5secs each weighed to an accuracy of 1/100th of a gram.  I used a single origin coffee of a relatively dark roast that I use for seasoning and such with an espresso grind setting and the coffee loaded into the hopper in one large portion. The use of a single origin is to negate any possibility of having a variance in the load upon the motor from different density varietals.[1]

The grinder used is a Wega 2.6k which is a rebranded Compak K6.[2]

The results were an average grind of 6.83g of coffee reaching the portafilter.  Exactly half (25) of the doses were within 1/4 gram of the average and 37 of the doses (74%) within 1/2 gram of the average.

An interesting pattern of weight distribution also occurs.  Almost uniformly a portion is above average and then below with few outliers from the pattern.

I would suspect that the main variable that is affecting the result is clumping.  I noticed during the experiment that at times there were more grounds being held at the chute rather than going into the dosing chamber.

I suspect that using a courser ground there would be a lot more consistency within the dosing and perhaps using a lighter roast of coffee may have a different result being that there would be less surface oils to adhere the coffee particles.

In the end a relatively interesting set of results.  I would be interested to conduct further experiments to see what differences may be found within different fineness settings, roasts and varietals.  Though a full range of doses extended from 5.90 grammes to 8.71 (an extreme outlier,the next largest dose being 8.10) I would suspect the consistency is much higher that of a full, calibrated dosing chamber due to weight of the coffee above it etc.  in addition to the fact that coffee in a dosing chamber is sitting going stale. In my opinion timer-dosed coffee, even with a margin of inconsistency is undoubtedly preferable in terms of the resulting cup.

If anyone has any insight into the results or would like to see my (slightly messy) spreadsheet for the verbose results then e-mail/twitter me and I’ll forward them on.

1. It should be noted that the roast looked slightly inconsistent so that may have affected the ground dose by adding load to the grinder, even if only momentarily.

2. Another point of note with the grinder is that the exit chute from the grinding chamber holds approximately 4-5g of coffee before it reaches the chamber, so there’s an amount of room for compression and clumping within the chute.  Also the dosing chamber in this grinder has a few points where coffee can remain.

UKBC 2010 – It begins…

7 Jul

So my thoughts have started turning to next years UKBC, I loved this year, the odd combination of insane nerves mixed with the joy of doing something I love.  Also getting to meet a few people, see a lot of great baristas and chat with people who can share opinions and don’t look at me like I’m completely bonkers.

My attempt in 2009 was as good as I had hoped and better than I had expected.  I managed to make it to the Semi Final and finished 22nd.  I didn’t expect to, but my goal was to just get to the Semi Finals in Glasgow, so when I found out I had made it through I was ecstatic.

I like to think I learnt a lot, I probably learnt more in those tight 3 months than I’ve learnt in the last few years, I came away from it feeling like a more complete barista and realising I wasn’t a complete hack just because I work in a 2nd wave style shop.

For instance I learnt that bag valves can fail and you can end up with un-degassed coffee in foil rugby ball.

Anyway thought processes for this year are underway and I’ve got an angle for my signature drink that I think I want to go with.  I’m looking forward to the experimentations, the atrocious first attempts and the developing drink coming together.

Also looking forward to playing with blends, perfecting my 6oz Latte art and drinks lots of coffee.

More news will be posted when it comes around…