Please! I don't have time for the lecture. I just need my coffee!
Posted on 06/19/2002 2:01:41 AM PDT by 2Trievers
OSLO (Reuters) - Shaken, not stirred...with an espresso and dash of lime.
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Armed with their steam wands, bar tenders from over 30 nations have been twirling, shaking and stirring for three days behind their espresso machines in Norway at the World Barista Championships.
Barista is Italian for bar tender.
They had 15 minutes each to prepare the perfect espresso, cappuccino and their own signature drink for an international panel of judges.
"We were really nervous...it's our first time in the competition," said Amir Greenberg, owner of Ilan's, a chain of eight coffee shops based in Tel Aviv.
Israel's contestant Gil Shachar whipped up a "Bubbling Tovi," named after one of his energetic waitresses: a frappuccino-type drink made with Irish cream syrup, sparkling water, ice and of course an espresso coffee.
Tone Elin Liavaag of the Specialty Coffee Association of Europe, who organized the competition, told Reuters that each barista had been selected via national heats -- but only six of them went through to Sunday's final.
Baristas have undergone rigorous training to cook up some of the best lattes on offer.
Liabaag said espressos and cappuccinos are judged on technique, taste and presentation, while the signature drinks, which have to be espresso-based and none alcoholic, test the barista's passion and creativity.
Italy's Luigi Lupi, who has been serving up coffee for over 20 years in his bar, Caffeteria Porta Veneto, spent several hours etching flowers into hollowed-out rock melons to hold his Paradiso drink -- which contained mint and almond syrup, cream and coffee.
Emma Markland-Webster of New Zealand and the only woman finalist, suspended 18-carat gold in gelatin to create a glittering signature espresso.
"Gold has always been heavily sought after and, like a good espresso, is hard to find," she told an enthusiastic audience.
Making an espresso may look easy, but it takes much skill, training and a top-quality coffee.
Paul Meikle-Janney of consultancy Coffee.community, said even the texture of the coffee grind can significantly affect the final outcome.
"They are the king or queen of the espresso machine...they are to coffee what a sommelier is to wine," Meikle-Janney said.
Amen! : )
In a parallel universe, caffeine dealers are being busted by the DEA while folks are legally getting their amphetamine fixes at the local speed bars.
Please! I don't have time for the lecture. I just need my coffee!
It is a normal coffee, but it's not ordinary. It's quality par-excellence. Try it---you'll love it!
Amen and pass the pot.... Community is without a doubt the best. http://www.louisianagourmet.com/community_coffee_medium_roast_23oz.htm
7-11, babe. Every time.
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