Podcasts about barista championship

I v roce 2024 jsme vyslali naše reprezentanty na finále soutěže Barista Championship do Londýna. Veronika Chovancová a Patrik Zahradník s námi v podcastu sdílí své zkušenosti z jednotlivých kol soutěže i úspěchy, které po cestě posbírali.

- Cuộc thi pha chế chuyên nghiệp Dalatmilk Barista Championship 2024 vừa chính thức khép lại với những cảm xúc vỡ òa của người chiến thắng. Đây không chỉ là sân chơi để các Barista thể hiện tài năng, mà còn là cơ hội để đưa nghệ thuật pha chế Việt Nam chinh phục người dân trong và ngoài nước. Chủ đề : TH TRUE MILK, Dalatmilk, TAPDOANTH, Dalatmilkbaristachampionship2024, Barista --- Support this podcast: https://podcasters.spotify.com/pod/show/vov1tintuc/support

Khép lại vòng chung kết khu vực phía Bắc Cuộc thi pha chế chuyên nghiệp Dalatmilk Barista Championship --- Support this podcast: https://podcasters.spotify.com/pod/show/vov1tintuc/support

 - Cuộc thi Pha chế Chuyên nghiệp Dalatmilk Barista Championship 2024 sẽ chính thức khởi tranh vào ngày 23/09 tới. Đây là cuộc thi thường niên uy tín, quy mô lớn, được đánh giá cao về chuyên môn trong cộng đồng pha chế, góp phần tôn vinh và chắp cánh những barista tài năng. Chủ đề : barista, Dalatmilk, pha chế chuyên nghiệp --- Support this podcast: https://podcasters.spotify.com/pod/show/vov1tintuc/support

This episode of #CoffeeProtocolPodcast we talk about Jaseem and his journey towards winning the Title of “Indian Barista Champion -2023", but also about struggles, anxiety, pressure and stress during the coffee championship. We talk about coffee culture and the start of Jaseem's dream to win the title. We also talk about Blue Tokai Coffee, Santosh from Thirdwave, Mithilesh the preceding Champion, Suhas, Sandra, Hrishikesh, Bhavnish of Coffee Genetics, James Hoffman, Lance Handricks and of course National Barista championship, and WBC. Ninedotcoffee- A name you would have heard or come across if you follow Indian coffee championships and competitions. If not let me introduce you to this jack ass of an amazing person. Jaseem Abbas, a curious mallu who resides in Bengaluru. As the stereotypes go he does work in “tech stuff”, he owns and runs a company that makes money for him, so he can spend a large portion of it on coffee machines. Yes, he is a home brewer, who got so into coffee, that he started making machines that could be fit into his home machine. (Did I mention he is a geek), his love for coffee and brewing got him into the world of coffee competition. Started with AeroPress competition and then attempting his hand in National Barista Championship in 2021. In his first year of trial, he didn't even qualify through his first round, because of technical reasons (he didn't make 3 sets of drinks in 15 mins) but did an amazing job of how much ever he did. Then he came back the next year and ended up Winning the championship. A home brewer winning a Barista Championship was unheard of, but he did it, and did it how.

Letošní letní promo kávou je West Java Priangan, výjimečná a nezvykle světle pražená káva z oblasti Tichomoří. Jaké chutě se v pestrobarevném balíčku skrývají? Poslechněte si představení této kávy od finalistky soutěže Barista Championship, Michaely Duškové.

On the latest episode of the Coffee Sprudgecast, guest host and photo journalist Elizabeth Chai reports live from the 2023 United States Barista Championship! Chai had an opportunity to interview competitors Frank La (he/him) of Be Bright Coffee in Los Angeles, California and Gray Kauffman (they/them) of Caffe Vita in Seattle, Washington. Each competitor brought their own unique set of skills to the stage and Chai finds out how they brought it, what they brewed with, and what makes them tick. It's a fabulous episode and we're thrilled to finally share it with the world! This episode of the Coffee Sprudgecast is sponsored by Moccamaster, Pacific Barista Series, and Ghirardelli.

Conor Conway is part-owner at Epoch Chemistry Coffee House in Moncton.

Cupping is as close to a sacred act as we get in the world of coffee evaluation. It is a ubiquitous ritual that comes with its own language, implements, and is considered by many to be THE way that we can determine what a coffee has to offer. But what if cupping is not the end all be all we assume it to be? What if certain aspects of cupping are not to be worried about so much allowing us to explore other, dare we say, better ways to to evaluate a coffee?  In this episode of RoR from Roast Magazine we get to see how recent scientific discoveries have shown us we can stop worrying and start tasting on a new level through an article called "Why We Can Stop Worrying About ExtractionYield in Cupping" w/ the author and coffee legend, Charlie Habegger!  Charlie is a coffee buyer with field experience in over 20 producing countries. He has built sourcing and quality systems with Intelligentsia, Handsome Coffee Roasters, and Blue Bottle. He has been a U.S. Barista Championship finalist and a subject of the documentary film "Barista" (2015). He has volunteered with the Coffee Quality Institute leading local Q-grader teams in Myanmar and the Philippines. Charlie is now proudly with Royal Coffee in the Bay Area, where he has the fun title of "Sourcing Curator and Placement Specialist", a project-based position of sourcing and marketing. Before Royal, Charlie was a legal cannabis buyer in California's Emeral Triangle, an experience that renewed his love for California and specialty agriculture of all kinds. He thinks constantly about the vast distances many of us never get to cross as consumers. In our conversation we cover: Pivotal cupping experiences The language of Correct vs incorrect Is cupping the ultimate way to explore potential? The epiphany in the Philippines Cultural context and objectivity Study that addresses extraction yield in cupping Introducing other methods Timing when you taste coffee and where cupping fits Deciding on definition and what is important before tasting The role of history and relationship in cupping Advice for new businesses developing preferences and systems   Subscribe to Roast Magazine! Use code "ROR" to get $5 off Links: www.royalcoffee.com  www.roastmagazine.com   Related Episodes: RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind” RoR #6: Buying Less and Doing More w/ Ever Meister RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants ROR #8 How Post-Harvest Processing Impacts Flavor w/ Siva Subramanian and Byron Holcomb of Olam Food Ingredients RoR #9 Inside the Roaster's Tool Kit w/ Kat Melheim of Black and White Coffee and The Coffee People Zine RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee RoR #11 : Exploring Scent w/ Sandra Elisa Loofbourow RoR #12 : Inside Coffee Packaging w/ Ever Meister RoR #13 : The NORM ROAST Protocol w/ Dave Baxter RoR #14: How to Roast New Processing Methods w/ Mike Ebert RoR #15 : Managing LTL Freight and the Nuances of green Shipping w/ Evan Gilman of Royal Coffee RoR #16 : Ideal Resting Times for Roasted Coffee w/ Joey Stazzone of Cafe Kreyol

SA Barista & SA Finalist for EMEA Starbucks International Barista Championship  Phuti Mmotla reacts to being named Starbucks National Barista Champion and learning that he will be representing the country as one of ten finalists out of 18,000 from Europe, the Middle East, and Africa, where he will be tested on his coffee knowledge and put through a gruelling head-to-head latte showdown.See omnystudio.com/listener for privacy information.

Kaffee ist ein beliebtes "Getränk" der Erwachsenen. Beim Frühstück und bei der sprichwörtlichen Kaffeepause regt das Koffein das zentrale Nervensystem, Herz, Blutgefäße und Nieren an. Erfahren Sie jeden Mittwoch um 09:35 Uhr alles über die beliebten braunen Bohnen, mit unserer Kaffee-Expertin Serafina Luginbühl.

In this episode, Folly Rob sits down with returning guest Barnaby Holmes. Barnaby was one of the judges in the 2022 US Barista Championship. Morgan Eckroth, of social media fame @morgandrinkscoffee, was the winner of the Barista Championship created an interesting conversation around the championship itself. We go deep into how fame, resources, and training factor into the Barista Championship. Enjoy! To hear all the details on judging and the US Barista Championship, head to episode 10 (whoa) with Barnaby to hear all about it. @askbarn --- Send in a voice message: https://anchor.fm/follycoffeepodcast/message Support this podcast: https://anchor.fm/follycoffeepodcast/support

We are living in a time where the average consumer is both spoiled for choice and simultaneously vexed at the sheer number of options available for great coffee and brewing equipment. What used to be a need for more and better green and gear has shifted to a need for how to choose and then use it all to get the best results for you.  At the same time professionals, who represent coffee to the consumer, are increasingly hungry for reliable knowledge beyond their shops but lack the time that home enthusiasts tend to have more of.  In the field of resources for making sense of coffee, today's guest, Lance Hedrick, stands out for his friendly, accessible, and well reasoned and researched approach to demystifying brewing for both pros and the average consumer.  Lance Hedrick is a PHD student truanted coffee student who gave up his path in academia and pursuing a professorship in philosophy and linguistics to pursue coffee science and equipment.  In Lance's time working in coffee, he has worked bar, in a kitchen, bagging coffee, making deliveries, roasting, quality control, managing, opening a shop, consulting, designing bars, servicing equipment, training, and is currently overseeing wholesale for the west coast and international accounts for Onyx Coffee Labs.  As an accomplished competitor Lance has won somewhere over 30 latte art throw downs, is a 2 time CoffeeFest Latte Art World Champion, and has won 3rd and 2nd, respectively, in the US Brewers Cup Championship. Finally, he has been a coach to Andrea Allen in the Barista Championship since joining in 2018. Lance has taken his passion for academia and coffee and combined them to create his popular Youtube channel where he breaks down the complex world of coffee and coffee equipment to make enjoying the best coffee accessible to all.  In our conversation today we are going to hear a bit of Lances story and dive deep into the subject of how he approaches research, coffee education, and the importance of creating in roads for consumers to more fully enjoy specialty coffee.  We cover: Abandoning academia for coffee Discovering specialty Becoming latte art famous  Developing skills for training and teaching Starting to develop online material Making coffee education accessible The education gap between consumers and professionals Equipping our customers well Methodology for  what is right vs what is best The importance of investing training and education Barista education as the key equipping and embracing  consumers  Links: Lance Hedrick YouTube Lance on Instagram Related Episodes: 188 : Founder Friday w/ Jon Allen of Onyx Coffee Lab 024 : Chermelle D. Edwards, The Coffeetographer : Documenting Art and Culture Through the Lens of Specialty Coffee : Barista Culture, Consumer Experience, Movements in coffee culture 321 : Marketing and Moral Injury w/ Josh Tarlo of Kiss the Hippo 282 : How to Listen to your Customers 297 : Making Coffee Education Fun w/ Suneal Pabari of Leaderboard Coffee 312 : How to Choose the Right Machine for Your Shop w/ Chad little of La Marzocco 197 : Getting the most from your Equipment w/ Melissa Vaiden of Counter Culture Coffee 035 : The Consumer Revolution w/ Kevin Sinnott 069: Hosting Consumer Coffee Classes : 7 Guidelines   Visit our amazing Sponsors! www.prima-coffee.com/keys www.pacficfoodservice.com www.coffeefest.com  

I letos jsme ve Starbucks uspořádali soutěž Barista Championship - utkání těch nejlepší baristů z našich kaváren. Vítězka národního kola, Julie Brandová, se následně zúčastnila také evropského finále se šampiony i z jiných zemí. Jak se na soutěž připravovala, jak to probíhalo i co musí šampion umět, aby zaujal? A jak se pořádá taková událost online? Nejen o tom se dozvíte v rozhovoru.

I v roce 2020 nakonec proběhla naše tradiční soutěž Barista Championship. Ve finále zvítězila teprve osmnáctiletá Barbora Dolečková a v podcastu si povídáme o tom, jak probíhá taková soutěž v období pandemie, jak se na finále připravovala i co má na práci ve Starbucks nejradši.

Tentokrát si Péťa Kolářová pozvala do podcastu naši kralující vítězku soutěže Barista Championship 2019, Kačku Roškotovou. O tom, jak její kvalifikace vypadala, jaké bylo finále Barista Championship v Londýně i jaký má být ten pravý Barista Champion si spolu povídají v našem třetím dílu.

Joe Ovies, Adam Eshbaugh, and Wayne Holt host this week, and welcome Kyle Ramage, who along with Lemuel Butler, operates Black & White Coffee Roasters in Wake Forest; and, also runs the coffee counter at Videri Chocolate Factory in downtown Raleigh. Ramage was the 2017 U.S. Barista Champion, and Butler won the U.S. Barista Championship in 2016.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s guest is basically one of my personal hobbies. He’s one of my windows into coffee culture, and following him on Twitter has given me insight into so many of the social, business, product, and values issues within coffee that I find highly relevant to beer. It’s not always a straightforward translation, of course, and much of what we talk about today is about the gaps between the two. Coffee and beer, and craft-oriented niches, have so much in common. But the differences are meaningful and instructive. Nick Cho has been there for much of it. He’s served as director of the Barista Guild of America’s Executive Council, the SCA’s board of directors, World Barista Championship board, and chaired the U.S. Barista Championship, among many other roles. He’s also opened his own roaster, Wrecking Ball, has been a guest lecturer at Berkeley, Dartmouth, and UC Davis, and used to have a podcast of his own. But this all pre-dates how I came to know him, and that was as a #CoffeeTwitter personality that people either get excited about or roll their eyes at. I’ve always found him to be a fantastic window into it all, with a point of view few others are willing or able to offer in public. And, like me, he hates cold brew. So at the most recent SCA Expo in Seattle, the coffee world’s GABF, I took a break from Uppers & Downers with Nick to unite these forces for better and worse. Better for me, I think, but I’m not sure about him. For coffee folks, the beer world is just weird. This is Nick Cho of Wrecking Ball Coffee Roasters. Listen in.

The SCAA (Specialty Coffee Association of America) and the SCAE (Specialty Coffee Association of Europe) have recently merged to form the SCA (Specialty Coffee Association) but what does that mean for those of use who work in retail? What are the plans and goals of the SCA when it comes to their retail members? Is joining the Association something you should do for yourself or for your business and staff? In this week's episode we talk with SCA Vice President Heather Perry to get more details about what to expect and how we might participate. I believe you will gain a lot of clarity from this episode as Heather lays out all that has been going on and what is in store. Enjoy! Heather Perry, Vice President of the SCA, is also a 2 Time U.S. Barista Champion and 2nd Place world Barista Championship finalist. She is Vice President of Klatch Coffee, a 20 year old California based roaster/retailer and has served in association leadership positions for over 12 years.  Helpful Links: Heather's Email: Heather@klatchroasting.com Ellie Hudson's Email: ellieh@sca.coffee www.sca.coffee www.Klatchcoffee.com https://sca.coffee/education-1/   www.keystotheshop.com      

Special reporter Liz Chai visits a judge, a competitor, a coach, and a volunteer at the 2017 United States Barista Championship and Brewers Cup. Featuring Sarah Frinak, Mallory Leicht, Talya Strader, and Matthew Jung Quillen.

  Gwilym discusses going into competition. discovering how to understand and respect the judges,  Comparing his skills to the top baristas around him, James Hoffman and James Morrissey, Gwilym took a chance in entering the UKBC. He explains how he went into the world competition in order to open peoples mind towards espresso. He went overtime on purpose in his heat in the Finals of the world Barista Championship and as he says himself in the interview “I tried not to win…”   Stories of barista struggles... not having the right gear for the competition: "Everything apart from the table cloth was borrowed…" "And then, we started cupping…" Gwilym tells how he started experimenting with flavours and textures of different techniques. How he embarrassed himself all in the name of coffee "Chasing James Hoffman down the street, screaming questions about coffee roasting..." We chat a little about Gwilyms leap into the world of podcasting and the great Valerian from the Coffee is me podcast being an inspiration to us both.   Big mention of the great Reg Barber, John Gordon, Maxwell Colonna-Dashwood, Dan Fellows, Dale harris and many others in this interview...   hope you enjoyed it   Check out Gwilym on Twitter @GwilymBarista and facebook under his superhero name.... wait for it....    Gwilym Davies https://www.facebook.com/gwilym.davies.barista?fref=ts     Follow me Caffeine Mark: on Instagram: Caffeinemark on Twitter: @Caffeinemark on Facebook: facebook.com/CaffeineMark   Support me on Patreon:  https://www.patreon.com/Caffeinemark?ty=h   Check out DUB FX on iTunes: https://itunes.apple.com/au/album/everythinks-a-ripple/id880353262 https://itunes.apple.com/au/album/theory-of-harmony/id880351351     and some new tunes used by the great GRAMATIK check him out online!!!   

Devin Chapman has an extraordinary resume. He started his career in coffee as the first employee at Coava, then moved to Verve, and then La Colombe. All three of those roasters have been featured by Angels' Cup and we love working with them. Perhaps even more impressive, however, is the fact that Devin began competing after only 6 months on the job at Coava. His list of accomplishments include: - 5th Place, United States Barista Championship Finals, 2015 - Northwest Regional Barista Champion, 2013 - 4th Place, United States Barista Championship Finals, 2012 - Northwest Regional Barista Champion, 2012 - Northwest Regional Brewers Cup Champion, 2012 - United States Barista Championship Semi-finalist, 2011 - Northwest Regional Brewers Cup Champion, 2011 Now Devin is working for Tartine Bakery, known for their exception breads, and launching a coffee roasting operation within Tartine called the Coffee Manufactory. In this interview we chat about all the things Devin has learned as his career has progressed, what coffee competitions like the Barista Championship mean to average coffee consumers, and what makes Tartine and the Coffee Manufactory special. Want to follow along after the podcast's over? Here's where you can find Devin on Instagram @devchap, Twitter @devchap, and the Manufactory on Instagram @coffeemanufactory. Favorite Quotes: I think coming in as the solo employee amongst the owners also meant that as they started to get pulled away to focus on other things, as roasting volumes went up, it opens up opportunities for me to step into more responsibility at an accelerate rate. Based on my personality, that was challenge for me to get as good, as knowledgable, as dialed in as possible, as quickly as I could. The first 6 months at Coava was this very intense incubation period for me to learn as much as I could with almost any resource at my fingertips. One of the most brilliant things about the coffee industry at large is that for those of us that are obsessive learners, there's infinite opportunities to keep growing, to keep learning, keep discovering new things. And that's so exciting. It gets me out of bed in the morning to be quite honest. Competition definitely taps into that, but I would say that's one of the biggest things that I've learned is that there's an immense amount of growth opportunities. And the hard and humble work of thoroughly owning every thing you say and do really stimulates me. The #1 word that I use to describe what it's like to taste Tartine bread is that it is "alive". There's tartness from the fermentation of the dough, this incredibly gooey texture, it's sweet and the way that the taste experience from start to finish, especially if you get it when it's hot. One of the best meal I had last year was a hot loaf of Tartine bread in Dolores park and just like ripping off hunks of it and just eating plain bread. Cause it's crispy and crunchy and soft and chewy. As our customer base is informed and educated, and as they fall in love the same way that a lot of coffee professionals have, the value of coffee in their mind continues to go up and up and up. Maybe 2 years ago people would have been reluctant to spend $12 for 12oz of coffee, and now maybe they're excited to spend $18. All of this is funneling toward having more people think that coffee is more valuable than they think it is today. To me that's what everything connects to. If people look at coffee and see it as more valuable, it means there's willing to give more money and that goes back to farmers. And that improves the quality of life for people around the world that really need it. A lot of coffee professionals truly connect with that. But man, I think about how much we're learning now and how much we'll know in 20 years, while still pushing ourselves to learn and grow. It's going to be an amazing journey.     

On this episode of the Food About Town podcast I had Tony Colon from Fuego Coffee Roasters and Adam Solomon from Joe Bean Coffee Roasters over to the studio to discuss their recent experience at the US Barista Championships Regional event held in Kansas City. I wanted to hear about the...

Johnny is back with a review of Moonrocks, a look into the world of barista competition, and Sativa Dreams with Matthew Parada in the Sunday Show's new home at Oogie Boogie Studios.

Johnny is back with a review of Moonrocks, a look into the world of barista competition, and Sativa Dreams with Matthew Parada in the Sunday Show's new home at Oogie Boogie Studios.

In episode 10 of the Transcend Coffee video podcast, Poul Mark discusses the recent Canadian Barista Championship and more importanly, why competitions matter to the average coffee drinker.

Topics: Another huge (sorry!) show with a wrapup of the cool stuff coming out of the SCAA Trade show in Long Beach including a lot of consumer stuff, and the controversial happenings at the USBC. With Tatiana Becker of Trabant Cafe in Seattle. MP3 format 17.8 mb, 1:31:01 (h:mm:sec) Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek

Topics: Another huge (sorry!) show with a wrapup of the cool stuff coming out of the SCAA Trade show in Long Beach including a lot of consumer stuff, and the controversial happenings at the USBC. With Tatiana Becker of Trabant Cafe in Seattle. MP3 format 17.8 mb, 1:31:01 (h:mm:sec)

Topics: Huge, almost 2 hour show featuring an interview with James Hoffmann about the UK Barista Championship and Ric Reinhart, Ellie Matuzak and Jeff Taylor about the upcoming SCAA board elections and the SCAA vs. Consumers. MP3 format 17.8 mb, 1:51:19 (h:mm:sec) Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek

Topics: Huge, almost 2 hour show featuring an interview with James Hoffmann about the UK Barista Championship and Ric Reinhart, Ellie Matuzak and Jeff Taylor about the upcoming SCAA board elections and the SCAA vs. Consumers. MP3 format 17.8 mb, 1:51:19 (h:mm:sec)