WBC 2008

Today marks the first day of the World Barista Championships! Isn't it exciting?


For those new to the world of baristas, the WBC is just what its name suggests: a world championship for those who make specialty coffee drinks. This year it is being held in Copenhagen, and runs from June 19-22, 2008.


According to the WBC's Mission Statement and Goals page, the goals of the WBC are:

1. To promote the growth, excellence & recognition in the Barista profession.
2. To grow the Barista's knowledge of and expertise in, the preparation and serving of specialty, espresso coffee through competitions.
3. To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
4. To become globally recognised as the premier World Barista Event in the coffee calendar.

For the rules and regulations of the WBC, go here.


The judging committee for this year's WBC are Justin Metcalf of Australia (Chair), Fritz Storm of Denmark, Jose Arreola of Mexico, Brent Fortune of the United States, Chris White of New Zealand, and Matts Johanssen of Sweden.


The baristas are evaluated on many factors.


On the sensory score sheet, for example, there are five parts to the sensory score of 164.


Part One--Espresso Evaluation
Taste evaluation:

• color of crema (hazelnut, dark brown, reddish reflection)
• consistency and persistence of crema
• taste balance (harmonious balance of sweet/acidic/bitter)
• tactile balance (full bodied, round, smooth)

Beverage presentation:

• all 4 espressos served simultaneously
• correct espresso cups used (60-90 ml. w/ a handle)
• served with accessories (spoon, sugar, napkin and water)

Part II--Cappuccino Evaluation
Taste evaluation of cappuccino:

• Visually correct cappuccino (traditional or latte art)
• Consistency and persistence of foam
• Taste balance (served at an acceptable temperature, a harmonious balance of rich sweet milk/espresso)

Beverage presentation:

• All 4 cappuccinos served simultaneously
• Correct cappuccino cups used (150-180 ml. w/ a handle)
• Served with accessories (spoon, sugar, napkin and water)

Part III--Signature Beverage Evaluation
Evaluation of Signature Beverage:

• Well explained and presented
• Appealing look (elegant, clean, usage of cup/glass)
• Creativity
• Taste balance (according to content, taste of espresso)

Beverage Presentation:

• All 4 signature beverages served simultaneously

Part IV--Barista Evaluation
Customer Service Skills:

• Presentation: Professionalism/Dedication/Passion
• Attention to details/All accessories available
• Appropriate apparel

Part V--Judge's Total Impression
Overall view of barista skills, taste of beverages, and presentation


On the technical score sheet, there are six parts that make up the score of 89.


Part I--Station Evaluation at Start-Up
Competition Area: Clean working area at start-up/Clean cloths


Part II--Espresso Evaluation
Technical Skills:

• Flushes the group head
• Dry/clean filter basket before dosing
• Acceptable spill/waste when dosing/grinding
• Consistent dosing and tamping
• Cleans porta filters (before insert)
• Immediate insert and brewing
• Extraction time (20-30 seconds)

Part III--Cappuccino Evaluation
Technical Skills:

• Flushes the group head
• Dry/clean filter basket before dosing
• Acceptable spill/waste when dosing/grinding
• Consistent dosing and tamping
• Cleans porta filters (before insert)
• Immediate insert and brewing
• Extraction time (20-30 seconds)

As you can see, a lot goes into the evaluation of a barista, and you can see why the competition lasts four days!

Good luck to all the competitors!

Prasad(a) Update

I realized I haven't given anyone any news about my coffee house book lately, and since I know you're all eagerly awaiting its publication, I thought I'd give you a little nibble.

It's not going to be done in time for the novel contest I was originally going to enter. There's far too much work that needs to be done on it. It's a little sad that I won't be entering, but I'm excited for the changes I'm making on the book. It's going to make it much more cohesive and I think a better book overall.

I have a few people who will be reading sections once they're finished. Those people don't have to wait too much longer. I have a section or two almost ready to be proofread, so just hang on a little longer!

I went to Starbucks Tuesday for a little inspiration. It helped. I got home and worked on one of the sections for a couple of hours. I felt incredibly productive! If I keep it up, I could be finished with my rough draft sooner than I thought.

Happy scribbling!

Writers' Support Systems Post

Writing can be a lonely life. Hours spent in front of a computer (or typewriter or notebook) or in a library are hours spent away from other people. Sometimes unfortunate, but often necessary to a successful writing career.

However, it is important for writers to have a support system of writers not only to stave off those feelings of isolation and loneliness, but to share ideas, seek proofreading skills, and to talk shop.

There are, fortunately, lots of options for writers seeking connections with other writers for those brief moments when the Muse ceases her lashings to take a sip of vodka.

Message boards Yes, message boards are everywhere. Like chatrooms, they offer opportunities for posters to contribute to discussions, ask and answer questions, and network with colleagues from anywhere in the World(wide Web). There are message boards for all areas of writing (even areas you probably didn't know existed), and there are people looking for you on those boards to seek your advice, to answer your questions, and to build connections with you. [WARNING: Message boards can be a bit addicting, and while they can be a valuable resource, remember that time spent on message boards is time that is not spent writing. Writers can justify just about anything as "for the craft," so be careful you don't get drawn into the message boards and neglect what you should be doing.]

Email/Internet Friends I met a very, very dear friend through a message board. We email regularly, chat on AIM when we catch each other, support each other's writing careers, and are always there for each other. We've never met in person. Dana and I are online friends, and to be honest, I wouldn't be where I am in my writing life if it weren't for her. When I need advice on a character or plot or setting or timeframe, I send her an email and she's happy (or at least she seems happy) to email me back with answers to questions, advice, criticism, and ego-boosting praise. That connection with another writer can be incredibly helpful. Not only can you take a break from researching or writing to email your friends, but when you have these friendships with other writers, you have someone "in the business" that you can turn to when you have questions, need advice, or simply want to share good (or bad) news with someone who will understand.

Real-life friends Like email/Internet friends, real-life friends are a great source of encouragement, advice, and human interaction. There's nothing like getting a cup of coffee with a friend and chatting about what you're each reading or writing and being able to get away from the computer for a little while. Really, as much fun as it canbe to sit and stare at a computer screen all day, sometimes you just need to get away and be with real people for a while. Friends give you the opportunity to do just that. (Just don't let that coffee date with a friend turn into a huge shopping session that keeps you from finishing your work!)

Writers' workshops Going to workshops is an excellent place to make connections for writers. Not only do you get the opportunity to meet (and learn from) people who could potentially be your editors/publishers, but you have the chance to meet fellow writers who are often in the same position as you and can relate to what you're going through on a personal level. These workshops may lead to some real-life friends mentioned in the above section, and the notes you take a different sessions could be the advice you give to other friends or answers to questions posted on message boards.

Writers' groups Like writers' workshops, writers' groups let writers get feedback on their work, as well as making connections with other writers. Writers' groups are a little different, though, because the group is usually significantly smaller than a workshop, and writers' groups meet regularly, which allows you to form stronger bonds with the people in the groups.

Classes Writers can and should always be learning about their craft. While some of this information can be gleaned from Internet and library research, message boards, friendships, and workshops/writers' groups, some information is best learned in the classroom. Even if you have a degree, it doesn't hurt to take a writing or literature class to brush up on a few things, make some friends in your classmates, and add your professor to your networking address book.

Regardless of how you decide to reach out (and I do recommend more than one method), be sure that you do. Writing is solitary, and people need contact. (Sorry, but talking to your cat while she glares at you from the couch doesn't really count as contact!) After all, where do writers get their stories but from life? And you need to observe and live life if you expect to write about it!

Happy scribbling!

Latte Art Printing Machine

As if fully automatic espresso machines weren't enough, baristas don't even make their own latte art anymore?

Readers, I Need You!

The Coffee-Stained Writer will be hosting its first photo carnival!

I want to see you (or someone) reading. At a library, coffee house, on the bus, walking in the park, swimming, hanging from a tree, or playing WiiFit. Show me a picture of you (or someone) reading that best represents your personality.

You may begin sending your photos on June 20th to coffeestainedblog (at) gmail (dot) com.

Be sure to include your name, the name of the person or people in the photo (if different), a title/caption if you want, and a short bio. All photos will be posted on the blog.

The deadline to submit a photo is June 30th.

The photos will be posted beginning July 1st.

What is Good Coffee?

There are many variables in what constitutes a "good" cup of coffee, and it is something that is not only hotly debated in coffee circles, but something that is as subjective as a favorite color.


As David Smith, reporter of the Manitowoc Herald Times Reporter points out in "Spill the Beans: Three keys to what makes a good coffee":

Variables such as the café décor, the music it plays, your relationship with the folks behind the counter, even the kind of cup your drink comes in, all affect your enjoyment.

As you probably know, and as Smith tells us, it isn't just the flavor and aroma of the coffee that makes the drink. The atmosphere of the coffee house, the personalities of the baristas, even whether or not you like the furniture of the shop, all play a part in your reaction to the drink.


However, when you leave the coffee house with your 100% recycled coffee cup with a functional and fashionable sleeve to protect your fingers from the delicious heat radiating through the cup, all you have left is the coffee itself to judge.


Smith's article judges the coffee on three things before it even crosses the counter to you. He says:

One, the coffee itself: the beans or, more accurately, coffee seeds.... Two, if you're getting a cappuccino or latte watch how the espresso comes out of the machine.... Three, steaming of the milk. Milk makes up the largest percentage ingredient in a latte or cappuccino, making its preparation at least as important as the espresso.

The Beans
The beans used to brew your espresso should be fresh. The beans should be oily-looking and they should be ground just before they are used. Once beans are ground they become stale quickly.

The Brewing
When a shot of espresso is pulled, the stream coming into cup should be a thin stream. The description given is that it should look like a mouse's tail. The espresso should be brownish-red in color. Once the shot is finished (which should only take about 30 seconds if it's a regular shot), there should be a nice, thick head of foam (called crema) on the top.

The Milk
When I worked as a barista, steaming the milk was a more difficult aspect to master. There is a balance between the steam and the depth of the wand in the milk and how long the milk is steamed that creates a perfect milk for use in coffee drinks. When you're standing in the coffee house, listen to the sound of the milk as it's being steamed. It should make a low, rumbling sound. When the milk is steamed, there shouldn't be a foam on top (unless you ordered a cappuccino, of course). If there is, the barista held the wand too high in the frothing pitcher, not properly steaming the full pitcher of milk. Properly steamed milk should have a creamy texture to it.

These are not, of course, the only factors in good coffee, but they are important, and if you're careful about your beans, brewing, and milk, you'll be well on your way to being a good coffee snob.

Gustare!

The Coffee-Stained Bookshelf

I've started a reading journal not only to track how many pages I read (for work and pleasure), but also to review books for those looking to add to their own reading lists. Enjoy!

Frost Home Vandals Take Poetry Classes

By JOHN CURRAN,AP
Posted: 2008-06-03 10:01:35

MIDDLEBURY, Vt. (June 2) - Call it poetic justice: More than two dozen young people who broke into Robert Frost's former home for a beer party and trashed the place are being required to take classes in his poetry as part of their punishment.

More than two dozen young people who broke into the former home of Robert Frost in Vermont and vandalized it while holding a party are being required to take classes on his poetry as part of their punishment."I guess I was thinking that if these teens had a better understanding of who Robert Frost was and his contribution to our society, that they would be more respectful of other people's property in the future and would also learn something from the experience," said prosecutor John Quinn.

The vandalism occurred at the Homer Noble Farm in Ripton, where Frost spent more than 20 summers before his death in 1963. Now owned by Middlebury College, the unheated farmhouse on a dead-end road is used occasionally by the college and is open in the warmer months.

On Dec. 28, a 17-year-old former Middlebury College employee decided to hold a party and gave a friend $100 to buy beer. Word spread. Up to 50 people descended on the farm, the revelry turning destructive after a chair broke and someone threw it into the fireplace.

When it was over, windows, antique furniture and china had been broken, fire extinguishers discharged, and carpeting soiled with vomit and urine. Empty beer cans and drug paraphernalia were left behind. The damage was put at $10,600.

Twenty-eight people - all but two of them teenagers - were charged, mostly with trespassing.
About 25 ultimately entered pleas - or were accepted into a program that allows them to wipe their records clean - provided they underwent the Frost instruction. Some will also have to pay for some of the damage, and most were ordered to perform community service in addition to the classroom sessions. The man who bought the beer is the only one who went to jail; he got three days behind bars.

Parini, 60, a Middlebury College professor who has stayed at the house before, was eager to oblige when Quinn asked him to teach the classes. He donated his time for the two sessions.

On Wednesday, 11 turned out for the first, with Parini giving line-by-line interpretations of "The Road Not Taken" and "Out, Out-," seizing on parts with particular relevance to draw parallels to their case.

"Two roads diverged in a yellow wood," he thundered, reciting the opening line of the first poem, which he called symbolic of the need to make choices in life.

"This is where Frost is relevant. This is the irony of this whole thing. You come to a path in the woods where you can say, `Shall I go to this party and get drunk out of my mind?"' he said. "Everything in life is choices."

Even the setting had parallels, he said: "Believe me, if you're a teenager, you're always in the damned woods. Literally, you're in the woods - probably too much you're in the woods. And metaphorically you're in the woods, in your life. Look at you here, in court diversion! If that isn't `in the woods,' what the hell is `in the woods'? You're in the woods!"

Dressed casually, one with his skateboard propped up against his desk, the young people listened to Parini and answered questions when he pressed. Then a court official asked them to describe how their arrests and the publicity affected them.

"I was worried about my family," said one boy, whose name was withheld because the so-called diversion program in which took part is confidential. "I'll be carrying on the family name and all that. And with this kind of thing tied to me, it doesn't look very good."

Another said: "After this, I'm thinking about staying out of trouble, because this is my last chance."

"My parents' business in town was affected," said a girl.

When the session ended, the vandals were offered snacks - apple cider, muffins, sliced fruit - but none partook. They went straight for the door, several declining comment as they walked out of the building. The next session is Tuesday.

"It's a lesson learned, that's for sure," said one of them, 22-year-old Ryan Kenyon, whose grandmother worked as hairdresser in the 1960s and knew Frost. "It did bring some insight. People do many things that they don't realize the consequences of. It shined a light, at least to me."

Copyright 2008 The Associated Press.

The Anti 9-to-5 Action Plan Update

I've finished the next stage of the Anti 9-to-5 Action Plan, and here's where I am. The comments in brackets are mine.

Create or update a profile that includes your work history on LinkedIn or another social network. [Done.]

Update your resume. [Done.]

Update your resume or portfolio on your website or blog. [Done...mostly. I just have to put my resume up and add a couple of things to my porfolio on my website.]

Select three networking events to attend in the next two months. [Okay...I haven't done this, but I have some in mind and just have to narrow down which three I plan to attend.]

Create your thirty-second face-to-face intro and practice on a couple of friends. [I've done this, but I plan on reworking it a bit because I'm not happy with it.]

Overall, I'm doing well on my checklist; I'm pretty much right on target. I think the next stage is going to take me a bit longer than two weeks to do, but as long as I keep moving forward, I think I'll be able to feel like I'm staying productive.

Though this isn't on the action plan, I've also begun applying for freelance jobs. I know that a big part of my career is marketing and advertising, so I'm also coming up with a marketing package to send to clients who request more information.

And today is my official grand opening. Woo hoo!

Grand Opening

Ladies and gentlemen, Coffee-Stained Writing is officially and completely open for business! Beginning today I am completely done with the day gig, and am able to devote my full attentions to my real job: writing!

So if you need any freelance writing done, maybe a brochure or something drawn up for your business, proofreading of a manuscript, essay, letter to the editor...let me know! I'd be happy to help!