Write: Felix Donosti, CEO at Coffee Cooking Studio (Premier Training Campus SCA). About the coffee championships.
Who has not ever had a coffee? It is something everyday, which a large majority of us do on a daily basis. It also allows us to express our opinion as if we were true experts.
Nothing is further from reality. Perhaps on some occasion we heard about origins or varieties and that reinforced our assessment of quality. Phrases such as "my clients understand coffee, they drink it without sugar" or "I drink six to eight coffees a day" are heard.
I eat three meals every day and not only am I not an expert but every day I discover that there is a new door to open and experience.
Today we want to discover the coffee championships, yes, you read that correctly, the coffee championships.
Coffee championships
Within them there are several modalities, which we will learn about in the next articles. Perhaps the one that we can best understand as consumers. -and that's why we started with it- is that of the preparation of coffees with the espresso machine, the Barista Championship, whose national champions will compete in world championships with more than 60 participating countries.
What is this about coffee championships? Well, neither more nor less than to demonstrate the knowledge and skills we have to make high-quality beverages through knowledge and learning of the raw material and the machines that we are using to make them. From all this we have great professionals who are dedicated to training in all these disciplines.
En https://www.coffeecookingstudio.com/es/ We have several years of experience but only two years ago we started preparing competitors. As we have been told on occasion, we have made a profession of it. Perhaps having achieved a first and a second national place in the two years helps a lot.
For a 15-minute exercise in the Barista championship mode, you have to make four espressos. Of course with a first quality raw material and treated in the roasting as a product of haute cuisine; four milk drinks with an espresso base to continue to be the protagonist. We will also make four non-alcoholic signature drinks. In this you can use any gastronomic product but without ceasing to be a drink.
In our next articles we will explain how we make all these drinks, starting with our espressos, and the processes we follow to try to surprise the judges.
We hope that the world of coffee, leaving aside the classics of arabica, robust, natural or roasted, you will be as passionate as we are.
