Top Latte Artist in Vancouver – The Beauty of Coffee June 19, 2018 07:19 1 Comment
August 15th, 2018
LIVE FINALS FOR TOP LATTE ARTIST COMING SOON
Congratulations Sua for finishing 1st and winning $1,500 in the online qualifier for the Top Latte Artist in Vancouver! WOW
The Top 16 qualifiers will compete for another $2,500 at the Live Finals, September 21st, 630pm at The NEW Kafka’s Coffee Shop by Emily Carr University
Different from the online qualifier, there will be 4 expert judges. These expert judges and your votes will determine who will be champion. You can follow along and vote here.
Tickets and more info coming soon.
August 1st, 2018
Here are the Results
The top 16 are:
- Sua Hong from Nemesis Coffee who wins $1,500 !
- Arisa Fukuhara from Hey Happy Coffee wins a $800 Voucher from Canadian Barista & Coffee Academy for their “Opening a Coffee Business” course.
- Lauren de Silva from Propaganda Coffee wins a beautifully hand-crafted Reg Barber Coffee Tamper !
- Misaki Yoshihara from Cafe Mira
- Cole Trepanier from Nemesis Coffee
- Luka Kawabata
- Yasmien Khan from Nemesis Coffee
- Stephaine Ng from Fresh Cup Roastery
- Kazuma Go from Great Dane Coffee.
- Gavin Tong from Rocanini
- Kunie Ibana from Platform 7
- Kyoung Jun Min
- Yoyo Li from Rocanini
- Daniel Chang from his own home
- Hitomi Fukuda from Propaganda Coffee
- Remi Ho from Origo Club
Hey, it’s not over yet!
All 16 latte artists will compete at the live finals for a grand prize of $2500 and the prestigious title of Top Latte Artist in Vancouver for 2018.
If you haven't yet, then head over to Starbeat.tv to watch the Top 30 Video Submissions here.
Stay tuned for the 'Live' Finals to be held on September 21st. Follow us on social media or subscribe to our newsletter to be kept informed.
We would like to officially congratulate Sua Hong @hongsuachoice from @nemesis.coffee for being the 1st place qualifier in the Top Latte Artist in Vancouver contest and winning herself $1500!! It was a close battle between the Top 2 competitors yesterday with the lead constantly changing back and forth but Sua managed to be on top when time ran out. Congratulations to everyone that participated and we will announce the Top 16 qualifiers who made it to the Live Finals later today ☕☕☕☕ #starbeattalent #starbeatevents #toptalent #toplatteartist #toplatteartistinvancouver #latteart #contest #barista #baristalife #canadianbaristaacademy #thetrendybarista #coffee #coffeelover #espresso #winmoney @starbeattalent @starbeatevents @ecm_espresso @brevillecanada @cbaristaca @baristacanada
June 1st, 2018
FREE to Enter – Online Grand Prize $1500! and In-person Grand Prize $2,500 totalling $4,000 total cash up for grabs to the top latte artist!
The Online Qualifier competition will officially launch at Midnight on July 1st 2018 and be open for voting until July 31st 2018 at 11:59pm PST where the Top 16 voted competitors will then be announced.
The Top 3 Qualifiers will win Cash and Prizes (Top Qualifier will win the Grand Prize of $1500) and ALL 16 Qualifiers will be invited to compete for more Cash and Prizes at a LIVE Event in Vancouver, BC with a Grand Prize of $2500! (Finals Date and Location to be announced)
To find out more, visit http://starbeat.tv/latte-vancouver/
Cold Brew Coffee, what it is and what it is not. April 22, 2018 16:07 3 Comments
Cold brew.. why i hate it.
If you want to get me ranting, just say to me how much you love cold brew. I dare you.
For those of you unfamiliar with what cold brew is, it’s only the latest fad sweeping the coffee drinking nation. It seems like every day there is a coffee shop offering their interpretation of cold brew, or another company offering a bottled version for the grocery store shelves.
So why do I hate it?
First of all, I’m a third wave coffee consumer, which means I prefer coffees that are prepared from fresh beans, ( ideally 3-14 days old from the roast date), and ground just prior to brewing.
Also as a third-waver, I’m supposed to like the taste of higher end coffees, which, if I use the stereotype, are coffees that have an acidity to them which makes them taste more in the wine/juice spectrum, as opposed to the cocoa spectrum.
So when a third waver pushes a cold brew made with a toddy or slow drip method, here are my issues.
First of all, the taste of cold brew. Because it is an overnight extraction, or at least several hours of extraction, cold brew is then over extracted. In other words, it doesn’t taste fruity or juicy at all, it tastes dull and cocoa-like, like a cheap 1st or 2nd wave coffee.
Secondly, third-wavers often say they hate things like batch brewed filter coffee made with automatic drip brewers like Fetcos and Bunn etc, because they aren’t made fresh for you like a V60 pour-over, or a Chemex.
Well.. how is cold brew made? In BIG BATCHES, brewed OVERNIGHT, and it isn’t fresh, and it is kept in your fridge usually in some Tupperware plastic juice jug for sometimes weeks.
So, i’m asking how any third wave consumer or coffee shop can look me in the eye and say they like cold brew.
If I want cold coffee, I use the Japanese method, where I brew with half the usual amount of water, i.e. If my brew ratio is 60 grams of coffee per litre of water, I will instead brew with 500 ml of water, into 500 grams of ice ( which is equal to 500 ml of water).
So the hot brewed double strength coffee will melt the ice, thus cooling down the drink which will dilute the coffee back to a regular concentration making it iced coffee.
But the 3rd wave purist would argue.. “BUT THAT DOESN”T MAKE IT COLD BREW”…. and I’m saying…. “you’re right.. but it is cold coffee that allows me to stay true to my third wave aesthetic without selling out to some fad that makes your coffee taste like refrigerated McDonalds coffee. Plus, the Japanese method is FRESH, and I don’t have to worry that some guy named Zachariah is sitting in the back of a coffee shop with a funnel, bottling me a bunch of botulism. Re:Death Wish Recall: https://www.fda.gov/Safety/Recalls/ucm576809.htm.
Plus I’m not giving my customer coffee with double, sometimes even quadruple the amount of caffeine, which, if it becomes the selling point of cold brew, means we are getting away from taste and the primary reason to drink coffee, vs medicating.
Also by pushing a drink that is brewed in batches more suited to typical big industry mass bottling, with a taste that represents how average run of the mill cheap coffee tastes, we are opening the door for big corporations like Starbucks, or even Coca Cola and Nestles to take over with their economies of scale.
So.. that’s why I hate cold brew.
Iced Coffee Recipe
60 grams of ground coffee brewed using 500 ml. of water. (use this ratio for up or down scaling the recipe)
Pour the hot brewed coffee over 500 ml. of ice.
Alternatively you can brew with the pour over method directly into the cup of ice.
TED 2018 YVR April 04, 2018 07:00
We are proud to reprise our Coffee Curator role for yet another year of @TED Vancouver.
We're here to make sure brilliant minds are nourished and caffeinated with great YVR coffee.
CTV Vancouver News Coffee Segment February 04, 2018 21:10
Check us out February 5th at 6pm PST with Ross McLaughlin, CTV Vancouver News consumer reporter and host of McLaughlin On Your Side: https://bc.ctvnews.ca/mclaughlin-on-your-side and to read more about the results click here.
Watch the video here
Executive Suites Hotel & Resort preferred partnership December 19, 2017 14:23
We are excited to announce that we have partnered with another hotel that is very close to the Vancouver Campus.
So, if you are coming from out of town and looking for a great place with a great rate then look no further... The Canadian Barista & Coffee Academy Vancouver Campus have partnered with Executive Suites - Burnaby to bring their preferred corporate rate to students of the Canadian Barista & Coffee Academy. Read this info sheet for more details.
Kruve Sifter Review August 28, 2017 11:20 2 Comments
Firstly we want to direct your attention to a couple reviews on the Kruve that are from a slightly different perspective than ours and really worth checking out.
- A James Hoffman video and
- A written review/conversation thread on Home Barista called Taste Impact of Fines.
For our review we will mostly focus on using the Kruve sifter for indexing a coffee grinder in a commercial coffee business setting.
Full disclosure: Kruve requested we review their sifter. We do not receive or solicit any kind of return for our reviews, financial or otherwise. We are a school - not a reseller.
Ground coffee is not spherical, it won’t fit obediently through the Kruve as assumed.The Kruve sifter is not 100% exact in its separation method since some coffee when shaken will fall on its side and not go through the sifter and other grinds will fall on their ends and go through the sifter. This is all self evident and mentioned for accuracy.
How do you index a coffee grinder with a Kruve? A: we suggest you take two of the filters. One at 500 microns and the other at 1000 microns and sift ground coffee for 60 seconds until you have 70 - 75 % of your grinds stay in the upper chamber. Make note of the dial number on your grinder - this will be your cupping grind size going forward.
Why is it important to index a coffee grinder? A: Firstly, to insure your grinder does not skew your cupping results over time. Secondly, to be used for an early indicator of burr wear and lastly the Kruve sifter can be used to purchase your new or used grinder.
How would a coffee grinder skew cupping results?
Dials on most grinders are not refined enough for repeatability. Indexing your grinders will make sure you are not going by some random number on a dial on your grinders, but actually going by a calibrated particle size when cupping your roasted coffee which you may possibly be using this cupping result to further determine purchasing green coffee.
How to use the Kruve to test grinder burr wear?
Depending on your usage over time you will need to determine a regimen for checking your burr wear. Set up a monthly checklist so that you grind a set amount of coffee and use the kruve to sift the results to see if you have more or less fines and boulders in the kruve this month compared to last month. Over time, if the change is more than desired then it may be time to change your burr set in your coffee grinder.
How to use the Kruve Sifter to purchase a used or new grinder?
Perhaps, in this particular case we should only be looking for the tendency of the grinder in question. It may be the grinder produces more fines and boulders than another grinder. And, that is maybe all we can conclude.
There are many sieves for coffee but few match Kruve’s surface area, speed and efficiency with the likelihood of it not clogging, falling apart and making a mess of the counter and floor. We found the Kruve easier to handle than some other versions of coffee sifters with the gaskets attached to the screen and easily inserted into the metal holders - which was really pragmatic.
There are a couple limitations in that you can’t have more than 2 filter screens used at a time and the two metal filter holders are different sizes which means you need to make sure the larger filter screen you are using is in the upper metal filter holder.
You can read for yourself in depth what the Kruve was intended to be used for here.
How do you use the Kruve? Tell us in the comments section below.
Pretty little liars' Lucy Hale learning at the Academy August 09, 2017 11:01
Lucy has barista skills! She was running a one-person bar; dialing-in a grinder, getting nice espresso extractions and pouring rosettas in an afternoon. Anyone looking for a new barista should hire her fast before she starts her next show! :) ...More importantly, Lucy cares about coffee, extending a willingness to pay attention to all the details which made her very coachable and makes her a good barista! Thanks Lucy!
First Coffee Experiences and the Third Wave July 15, 2017 12:08 1 Comment
I’m 3 years old, at my grandparent’s house. We lived with them until I was 6; a common practice to let grandma chase after me while my mom and dad worked taking care of the family grocery store. I was a hyper curious kid. They tell me I was always lurking and watching, two huge dark brown eyes, on an disproportionately huge head on my tiny chubby body, staring in silence. Observing.. Watching… learning..and plotting.
Today’s target was the kitchen table. It was yellow formica, speckled with tiny black, sandy grains, and framed in silver chrome, accented lightly with brass details.
It was one of my favourite shelters, the world is a different place in the eyes of a sub 3’ being. I remember sitting underneath it for hours, on the brown and white squared linoleum floor, playing with the cold brass rings on the tapered chrome legs, flicking them up and rotating them, making the hoops ring, chime and buzz as they fell.
The kitchen table was where we ate all our meals. The dining table was only used for special occasions, and eventually became my grandfather’s desk in later years, as age caught up to his legs, making the descent to his basement den uncertain.
I peeked up, and around the corner and there it was !! ... the round, dark brown coffee cup, perched on its matching saucer.
It was bowl-shaped with a slightly narrow waist down near the bottom, but not so much so that you would call it tulip shaped. It was a man’s cup, thick, and heavy, with a thick coarse rim, not dainty at all. It had a big chunky handle a man’s finger could fit through.
It was my grandfather’s cup.
He had just left for work to join my parents, having earned the right to start later, and arrive when the chaos of opening the doors was over. He would take breakfast by himself, basking in the leisurely solitude of a quiet house in the morning.
I knew it was his time, and would hang around quietly under the dining table, or play with my toy cars on the big picture window sill. Every now and then I would peek in until I finally broke his meditation, and he would acknowledge me with his smile and words for the day.
After some warm moments exchanged between grandson and grandfather, it was time to leave for work.
He would disappear into his bedroom to put on his tie, and jacket and his hat in the top shelf of the main hall closet. My job was to pull his shoes of the day ( the pair that didn’t have the shoe trees in them) , out of the closet near the bathroom and have them waiting for him by his bedroom door, where he could shoe horn them on.
Together with my grandmother, we followed him downstairs to the basement and out to the carport, and waved “ bye bye” in that crazed, exaggerated way that only a 3 year old can do, as the Oldsmobile 98 roared to life.
As I got bigger, this job evolved to me carrying his thick leather briefcase down to the car, and jumping up to run down the stairs and retrieve the same briefcase upon hearing his car come home.
So back to the object of my desire.
One final look around, I clambered up the chromed vinyl chair ( also speckled in the same matching pattern as the table) , and squirmed my little round body up. I managed to stand on the seat, and planted my two plump palms wide apart as I leaned forward and peered into the bowl.
At last, the object of my quest... the last few drops of at the bottom of the coffee cup, glistening like gold in the bottom of the pan. I stared at it like indiana jones pondering the golden bust in raiders of the lost ark.
It was still warm as I picked it up with both hands, and I tipped it into my mouth, my tiny tongue probing forward to taste the nectar that lay at the bottom.
Though it was now lukewarm, it was beautifully sweet from the sugar that had failed to dissolve. The harshness of the percolated coffee, tamed by cream. It was liquid candy, only with the forbidden taste of adulthood, and a hint of danger.
I drained the cup, licked the spoon on the saucer, and made my get away to the dining room fortress, still smacking the sweetness off my lips in smug, three year old satisfaction, while I plotted my next adventure for the day.
This is my earliest coffee memory, and time has marched on since. Percolators have fallen out of fashion for decades now, as have hats and shoe trees. The Oldsmobile would be considered a classic muscle car today, and 3 year olds would be watching loud cartoons in the morning.
My grandfather has been gone for almost 17 years now, but on some quiet mornings, when I manage to shut out the noise of the world, and remember to take a breath, I sit down with my grandfather in reunion and share another cup with him, in that same cup and saucer.
Cream and sugar of course, to the last drop. And never forget to lick the spoon.
First Coffee Experiences
We all share similar first coffee experiences, leaving equally impactful impressions. How we become coffee drinkers is relevant because hardly any of us started with drinking single origin espressos straight up, or a “ juicy” pourover.
We all started with some sweetened, or syrupy, milkshakey concoction until we finally managed to acquire the taste for coffee by itself.
For many, this never happened, and continue to drink their adulterated cup every morning. So who are we to decide how people should or should not enjoy their morning cup?
None of us connoisseurs started off drinking single malt whiskeys or extra hoppy IPA’s. We all had to cut our poison with pepsi or seven up, orange juice until we could adjust to the blast of alcoholic intensity of straight shots.
These are the training wheels of our palates, the water wings of our culinary adventures. They allow us to gain confidence and go deeper into the depths of drink and food.
Eventually some of us learn to appreciate complexity of keeping things simple.
Show me a coffee snob and I’ll show you someone who probably inhaled cases of nuclear yellow kraft dinner as a child. Just think what an Italian might think of that.
Consumer Coffee, it's History and the Rise of Specialty Coffee July 15, 2017 12:08
Coffee Tides: The four waves of Coffee defined
First wave of coffee
The first wave of coffee describes the post war boom in the consumption of brewed/drip coffee. Coffee was part of breakfast, lunch and dinner and as such reached levels of consumption that are higher than per capita consumption even today.
Second wave of coffee
Second wave could be aptly described as the Starbucks era, when North America was formally introduced to Italian espressos and cappuccinos. Soon other espresso based drinks like lattes, mochas, americanos, and the infamous caramel Macchiato also became part of the North American consumer lexicon, along with Tall, Grande, Vente and half-caf.
Third wave of coffee
Third wave or Artisan Coffee is one of the fastest growing segments in the coffee industry. It takes coffee beyond the green mermaid. Whether you think of it as the fine dining equivalent for coffee, or just passion in a cup, the energy that these young professionals show is inspiring. Third wave is a completely new approach to coffee that is obsessed with quality and freshness.
At the heart of third wave is a full-on frontal attack on the myths of coffee that previous waves built their business models on. Dismissed as a fad in the early years, the fact that third wave is still going strong after 15 years is a testament to the trending growth we witness today. The demographic is young, vibrant, tech savvy, social media addicted, foodie, fine spirits drinking, expensive bike riding, trendy but not too trendy, sophisticated, early adopter, street-wise consumer.
And that’s just the baristas.
Their customers are connoisseurs of the fine things in life, and they think carefully where they will spend their caffeine quotient for the day. In other words, quality counts, and coffee is more than just self medication, it’s a chance to savour and imbibe. For these consumers, what is actually in the cup is more important than the logo outside the cup.
Two and a half wave of coffee
In recent years we have seen the rise of two and a half wave. This wave looks and smells like third wave, but once you scratch beneath the surface, we realize that it is posing to be 3rd wave. Positioned between 2nd and 3rd wave, it is often the businesses with the most money to invest, pretending to be quality and posing as 3rd wave.
The posture is to have the look, feel and terminology of 3rd wave, but sorely lack in the quality and freshness of coffee and foods. The irony is, it often takes more money and effort to pretend to be good, rather than just being good.
Fourth wave of coffee
At the zenith of our coffee triangle is the 4th wave of coffee. In essence, this wave, some would argue, has almost a cult like following, where everything is about being fourth wave, and things like customer service, convenience, efficiency, cleanliness, and just simple politeness, are sacrificed in the pursuit of a purist ideal. So even if tiny countertop menus slow service, or are impossible for an aging population to read, the fourth waver would ignore all this, in the pursuit of some idealistic aesthetic.
Which wave of coffee do you drink? Did you progress through the waves or jump to single-origin espresso as your first-ever coffee drink?
Or, are you like the rest of us mere mortals…starting with a cream and sugar drip coffee and progressing through mocha, cappuccinos and the acidic single-origin espresso?
Let us know in the comments section below!
Learning to Roast Coffee May 28, 2017 15:00
Q: I am interested in learning the art of coffee roasting. Do you offer classes?
Let's start by defining what makes a great coffee roaster:
The ability to taste and make technical adjustments to correct errors.
Learning to roast coffee successfully - requires mentorship over a period of time, varying from a few months to a few years with lots of trials and errors. In spite of that fact, we can teach you the fundamentals of coffee roasting, safety procedures, simple maintenance and basics about coffee in a weekend. Anything beyond that is not realistic in a weekend course.
Unfortunately, there are coffee schools offering weekend roasting coffee classes that are thinly veiled as sales pitches, disguised with objective advice and instruction.
At the Canadian Barista & Coffee Academy we do not have equipment to sell to you.... WHY? Because...
- we are a coffee school,
- you are trusting us to give you sound financial and often life-changing advice,
- and, it goes against our code of ethics.
We believe it is important for all coffee schools and consultants to be up front and declare a full disclosure of any conflicts of interest that they may have. Why is this important?
Imagine if your Family Doctor didn’t disclose that they would benefit financially or otherwise when you take medicine that they recommend to you? How would you feel about that?... Removing all possible conflicts of interest insures that you - as the student - will receive clear unbiased instructions.
Our full disclosure to you: If you choose to sign up for a class with us, know that we have your best interest at heart because...
- we do not accept commissions for any recommendations of equipment
- we don’t roast coffee or accept commission for selling coffee, so we can teach you how to taste without bias
- we will never open a coffee shop or roastery next to you
When we teach you, our sole focus is teaching you, mentoring you and making sure you understand the message we are trying to deliver!
What is our message?
We teach you to understand the fundamentals. When you understand the fundamentals and principles behind roasting and making great coffee and how to do this consistently, you will then be able to teach and share that. Being able to share this knowledge completely removes any reliance you may have on us at the Academy. This ability to keep your co-workers/staff on the same page will drive your success!
We recommend you do the following before you invest money in roasting equipment and leasing a facility.
Step 1. Take Barista Level 1
In 3rd wave cafes the # 1 seller is espresso based drinks. As a roaster, if you don’t know how to make espresso and dial-in the espresso machine and grinder, then you can’t fix your roasting errors and shouldn’t roast for espresso. Our Barista Level 1 class is designed to teach you this!
Step 2. Take Coffee Tasting Level 1
You need to know how to taste coffee to either roast or make it. Come learn from our dedicated coffee professionals & educators how to taste unbiased with our Coffee Tasting Level 1
Step 3. Take Opening a Coffee Business
You need to know the economics of the coffee business model before you invest or go to far. Our Opening a Coffee Business course is perfect for those that want their own business whether it be a Coffee Shop or Roasting Coffee Facility answering all your business questions about finances, staffing, purchasing equipment, business plans and more.
After completing these three courses you will be prepared with the fundamentals to begin your successful roasting career and to take the next step...
3 days before TED2017 April 21, 2017 18:40
3 days before Ted.
Friday, 6:32 pm. A long day but a good one. The first floor of the Vancouver Convention Center is a hive of activity.
Our job today was relatively simple: Get two espresso stations running and test everything by making coffee. Mission accomplished!
Tomorrow 3 more stations to set up, but first they have to be built as there are partnered with some significant corporate sponsors.
It's a little scary as there isn't much time, and the espresso technicians are anxious to join the festivities of the SCA Expo in Seattle this week.
Speaking of which, I am hopeful I will be able to escape Ted2017 briefly on Saturday night, to attend the party at Caffe Vita, in celebration of Gianni Cassatini's 80th birthday.
Gianni might be the world's most interesting man, in coffee. I'd hate to miss it.
But the consolation prize of being here at Ted2017 is pretty exciting.
Everywhere you turn, you can't help but bump into someone moving some furniture, an electrician wiring something or a carpenter.... building something I can only describe as.. well.. a cathedral!
There are little cozy zones of seating in every little corner, twist and turn. Places where a small group can splinter off into private discussion, or a heated quorum. Of course there are a zillion TV screens to make sure nobody misses any of the talks.
The project seems monumental yet it is being pulled off by a relatively young group of organizers, with their faces buried in their laptops and phones glued to their ears.
The setting is breathtaking. Pictures cannot do it justice.
Imagine making coffee everyday, framed by the snow capped "Lions Mountains" of Vancouver, with a carpet of blue ocean in front of you. Accented by seaplanes, taking off and landing, with the occasional cruise ship passing by, as sea birds fly past.
It almost erases the time pressure of setting up and organizing the Ted2017 coffee stations.
ALMOST erases....... one of the Ted2017 managers here joked that if one of the TED speakers got delayed, the people would understand, but if the coffee bars suddenly stopped making coffee, there would be a riot!
So yes. there is that tick-tock in the back of my brain.. But it isn't so noticeable when I'm sitting on a sleekly upholstered contemporary couch, with my feet up on a mod coffee table, warm computer on my lap, just drinking it all in.
Artisan Coffee fuels the Future You at TED2017 April 20, 2017 13:29
By now I would be enroute to the SCA Expo, instead I find myself immersed in the inspiring whirlpool of the TED2017 conference. It is the week before the 2017 Ted talks begin at the Vancouver Convention Center and several Vancouver based coffee companies along with the Canadian Barista & Coffee Academy have banded together in a collective effort to fuel the intellectual synergy emanating at the shores of Burrard inlet. The lobby is being transformed into one giant coffee house. A Cafe Collective for the new Millennium so to speak, with some of the most insightful minds on the planet assembling to talk about people, planets, intelligence (real and artificial), design, the future, and a myriad of other mind stretching subjects.
This year's theme? "The Future You"
The diversity of the slate of speakers is mind boggling, from authors, to scientists, to superstars like Serena Williams, author of the human guinea pig, Tim Ferriss, and visionaries like Elon Musk. If that is not enough there is always the excitement of the "The Surprise Guest - A world figure whose identity we can't yet reveal.”
The talks are sold out as usual, with over 2000 attendees shelling out between $2000 to $6000 a person, in order to gain insight to help guide the future of their enterprises, institutions and their personal lives.
Luckily for us mere mortals, portions of the Ted talks will be screened at selected cinemas for about $23.
You may want to inquire at your local library and university if they will be streaming the talks live (and for free!), as was done in past years.
If you find yourself at the library, look for the book, The Devil's Cup: A History of the World According to Coffee by Stewart Lee Allen. If you haven't read this little gem, I highly suggest you pick up a copy, or download, or whatever it is people do these days.
In Devil's cup, Stewart Allen proposes that coffee was instrumental in leading western civilization out of the dark ages. According to Allen, coffee literally sobered up all of Europe at a time where drunken, slurred arguments were the norm in everyday European pub life.
The rise of 17th century coffee houses, suddenly created clarity of thought, and an abundance in energy, (which according to Allen), gave rise to the great intellects, writers and philosophers like Victor Hugo, Balzac, François-Marie Arouet, Rousseau, Jean-Paul Marat, Honoré de Balzac and Denis Diderot amongst others.
This is a new exciting partnership with the organizers of Ted. Some of the best coffees in Vancouver will be served to speakers and attendees, by some of the brightest young local barista talent.
I will divulge a few more details in the days to come, unfortunately this dream coffee shop is not open to the public(sorry!). But, we will endeavour to try and give you some details as the week progresses.
It should be a great event. There are several speakers I'm eager to bump into as it relates to our work at Canadian Barista & Coffee Academy, like behavioural economist Dan Ariely and cognitive scientist Anil Seth.
But personally I want to try and teach fellow Meta-learner, Tim Ferriss how to pour latte art, as Tim's series of 4-hour self help books have help to inspire the curriculum at the Canadian Barista & Coffee Academy,
4-hour barista, Tim?
Accents Inn preferred corporate rate for students of the Canadian Barista and Coffee Academy April 05, 2017 20:00
If you are coming from out of town and looking for a great place with a great rate then look no further... The Canadian Barista & Coffee Academy Vancouver Campus have partnered with Accents Inn - Burnaby and Mi Tierra Holidays to bring Accents Inn corporate rate to students of the Canadian Barista & Coffee Academy. Read this info sheet for more details.
How Barista Competitions were organized April 28, 2010 16:41
To help facilitate discussion at the SCAA meeting of Canadian Coffee minds, I thought I would provide a summary of how the Barista events are organized in Canada, and subsequently funded to those of you who may not be familiar with the structure.
Feel free to pass on this email to anyone who may be interested in this.
The Canadian Barista championships and allied regionals are under the wing of the Coffee Association of Canada(CAC). The CAC in turn delegates the running of the championships to the sanctioned body "Vida Radovanovic” and the Canadian Barista and Coffee Academy(CBA). Vida in turn has delegated much of this responsibility to Les Kuan, as technical director of the CBA.
Canadian Barista Academy
The CBA was created in 2001 by Vida Radovanovic, to aid in the administration of the barista championships and to raise funds through educational seminars. In the early days, the CBA took total financial responsibility for the event, so any shortfalls in sponsorship came out of the wallets of the CBA.
The educational seminars put on by the CBA were created out of necessity, as regional committees were often short of funds. It is the equivalent of "doing dishes" to pay for your restaurant tab. This has allowed the CBA to involve past champions and talented baristas to give back to the cause by teaching as a guest instructor at CBA seminars. All baristas are paid for their teaching, to compensate them for their generosity in time and to establish a market value for their expertise.
The CBA has since evolved into the regulatory body of the Canadian national and regional barista championships, overseeing the running of the "contests" and the certification of judges in Canada.
The CBA is also actively involved in securing sponsorship for regional events, on a national basis. This provides much needed funding for local committees.
Head judges are appointed for each region and national, by the CBA.
Head Judging and judging is strictly volunteer based. Often sponsors have innocently offered to pay to bring up certain judges from out of town, but this has been always graciously refused. It is the CBA's long held opinion that judges are not to be paid for judging as this would be inappropriate, seeing as the money to pay judges would come from sponsors who could potentially have competitors in the competition.
The role of the head judge is as much administrative as it is about tasting coffee. It's is the head judge's role to make sure they have an adequately prepared judging pool, to ensure a fair contest. Being a head judge is a big responsibility and involves dozens of emails, scheduling, etc.
The head judge decides who is fit to judge, who is objective, and who is unbiased. Ultimately the head judge is responsible for the results and is given full authority to lead judges training.
The performance of the head judge is reviewable by the CBA.
When required by the World Barista Championship, WBC regulatory bodies are brought in on the host sponsors budget to oversee our events. The CBA has been involved in WBC certification where required.
Currently there are 4 regional events, and one national championship. All events rely heavily on volunteer labour.
Basic funding for all the events is from machine sponsors and host sponsors. The host sponsor is responsible for creating a committee that will be financially responsible for the regional event. Often the machine sponsors and the host sponsors are one in the same.
For example, last year Nuova Simonelli was the machine sponsor in each region, and was represented by their distributors in each region. ECM/Machine and beans in Victoria, Espuccino/Fratello in Calgary, Zuccarini Importing in Toronto and Espresso Mali in Montreal. All shipping costs for machines are born by Nuova Simonelli and its dealers.
Because the Host sponsors bear all the financial risk and responsibility, they determine who is on committee, solicit sponsorship, gather volunteers, provide a facility with adequate power, water, wifi, and head the marketing of the event. Basically, those who put up the money, call the shots.
The committee is also responsible for recruiting competitors and potential judges for the event.
Any shortfalls in funding are the responsibility of the host sponsor (who may delegate it to the committee), and any surpluses are either saved for the following year or paid out in prize/travel money to the regional champion.
Canadian National Barista Championships
The National Canadian Barista Championships is run the same way as the regionals.
Fulcrum is basically responsible for any cost overruns, sells sponsorship, provides administration, marketing, promotion for the "event", much like regional hosts. They are simply a host, and the Coffee Tea Show is the venue they provide, free of charge, along with power, water, wifi, and signage.
The CBA runs the national "contest", appoints the head judge, approves the qualifying regional competitors, just like the regionals.
Fulcrum is not involved in the judging.
Sponsors for the Nationals are separate from the sponsors for the Coffee and Tea Show. In 2009, CNBC sponsors were Krups, Nuova Simonelli, Jet, Pacific Soy, Ghiardelli, Monin, Gerhards, Oregon Chai, Coag, Urnex, Hamilton Beach, Cirqua and Reg Barber Enterprises.
Fulcrum pays for the video, wifi, streaming, teleconferencing, shipping for the nationals and also stores the competition tables for the events. Fulcrum also provides the prize money needed to send our national champion to the World Barista Championships.
Current State of events
There seems to be a fallacy that there is a lot of extra money floating around the regional and national contests. Those of you who have helped at the committee level and have overseen the regional budgets, are more than aware of the financial difficulties involved in throwing regional and National events.
All sponsorship dollars raised are used for the event, and often the budget is heavily subsidized by the hosts. Where possible, the CBA subsidizes the events by organizing seminars that coincide with the regional and national events.
Often is the case that we do the best we can do to put our best face forward to the public and show them what specialty coffee is all about, while facing the challenge of travelling costs across our large country.
Despite our limited budgets, we have managed to improve the events each year, and feel we have set the standard as far as live streaming, regional structure, and growing support of the event at the grassroots level.
Our growing partnership with regional and national hosts and sponsors has made all this possible.
Our Canadian model of making all competitors go through regionals to qualify for nationals has allowed us to build solid foundations in every region. The key has been local sponsorship, by roasters, cafes, equipment suppliers, as they are also the main source of volunteer labour, and administrative support.
By involving local businesses, we ensure there are stakeholders from the community, which leads to a more organic competition.
Our live streaming telecast of the nationals last November drew 35,000 unique viewers. This is only the tip of the iceberg.
Our main objective for the 2010 competition year is to continue with our goal of making the regional events more consumer friendly, so that the regionals become a way to reach consumers with our message of specialty coffee. We encourage everyone to work together and create a common united front to present to the consuming public.
We want to involve the cafes in the promotion of regional events as they are the first point of contact with coffee consumers. Every cafe has between 100-900 customers walking through their doors every day. If each cafe can display point of sale material, flyers, tickets or coupons that direct coffee consumers to our regional events, then we can almost guarantee a well attended event.
This years regionals will be a testament to our grass-root promotional efforts, but it will require local sponsorship to grow.
Sponsorship is always a point of extreme focus. Our hope is that by growing our live streaming audience, and creating more public-oriented events, that we can attract a broader range of lifestyle sponsors, outside of the the coffee industry. The demographics of our highly educated, tech savvy, youthful third wave coffee consumer should be a magnet to advertisers.
On a personal note... this has been a 7 year journey for me, starting with Sherri Johns talking me into being a judge. I thought it would be a one time thing... little did I know.
What attracted me to the "third wave" was the unlimited potential, the fanatical energy, and the extreme dedication shown by the baristas.
What keeps me involved is that I see everyone wasting a huge opportunity to change the face of coffee, simply because everyone is not seeing the big picture.
I am not a stakeholder in your industry, yet here I am fighting for your industry.
I've said over and over again. The media has no reason to talk to us except when there is a report that coffee causes a new kind of cancer, or isn't good for your heart. The barista championships give us television, radio and other media exposure that none of us can afford to buy, not even the biggest third wave cafe chains.
We should feel obligated to help out with regional events, obligated to send volunteers, obligated to send judges, to sponsor tables, to promote the contests at our cafes.
I have been frustrated by the lack of cooperation in some regions, frustrated to be begging for volunteers, only to be later criticized for being disorganized. Mostly I've been frustrated by the failure for the movement to come together as a true community and take ownership of this event.
We need to realize that our common enemies are bad coffee, sport energy drinks, pepsi, coke, etc. We need to admit we are losing the battle in attracting younger, new consumers to coffee.
To do this, the leaders in specialty coffee need to come together and work as one, to push our beverage into the forefront.
I am encouraged that some of you have taken up the cause, through your tireless work in the regional committees, as cameramen, runners, bussers, judges, and head judges. Those of you who have chosen to stand by while everyone else sweats, you know you can do much better.
The youth in our industry take their leads from their leaders, so let's set the right example and grow specialty coffee in Canada.
This year, when we come knocking at your door for help. Please think twice about what you are saying no to.
I hope this makes things clearer. If you have any comments or questions, please don't hesitate to contact meLes Kuan
2 days of barista training at Fratello after the Barista Competition April 16, 2008 12:58
The Canadian Barista & Coffee Academy will be offering two days of barista training at Fratello this May 26th and 27th, 2008 – following the Barista Competition.
This special training academy for barista (espresso machine operators) and those interested in learning more about coffee and espresso presents its 2008 Educational Program. The hands-on training workshops are lead by Canadian and international expert trainers and professional baristas. They are for those new to the industry or those who want to perfect their coffee skills and include: Basic Training, Advanced Training and Expert Barisa workshops.
Please refer to the schedule below for details
Location: Fratello Coffee
4021 9th St. SE Calgary, Alberta
Monday, May 26, 2008
9 a.m. – 1 p.m. Barista Level I: Beginner Barista Workshop
2 p.m. – 6 p.m. Barista level II: Advanced Barista Workshop
Tuesday, May 27, 2008
9 a.m. – 1 p.m. Level III: Expert Barista & Latte Art Workshop
9 a.m. – 5 p.m. Opening a Successful Coffee Business Seminar
2 p.m. – 5 p.m. Coffee Cupping Workshop
Glutton for Punishment takes on the Canadian National Barista Championship December 21, 2007 23:30
Beginning in 2003 the Canadian Barista & Coffee Academy evolved into the regulatory body of the Canadian national and regional barista championships, overseeing the running of the "contests" and the certification of judges in Canada.
We are proud to have been involved with Bob Blumer in this episode. We had been overseeing the Regional and National Competitions in Canada for very short period of time when this aired in 2007, and now the competitions are gaining traction in the public consciousness in a big way with this episode.
Here is the EPISODE DESCRIPTION from the Glutton for Punishment Website:
You see them plying their trade every day as they provide the weary and red-eyed masses with their drug of choice - caffeine. Their job doesn't appear to be remarkably difficult, and it seems surprising that there could possibly be a coffee subculture complete with its own latte art competitions and barista championships. Bob will enter into this world when he enters into the Canadian National Barista Championships. He'll compete by making four espressos, four cappuccinos, and four signature beverages in fifteen minutes, in front of technical and sensory judges and a large audience. Bob will train with Canadian Champion Barista Sammy Piccolo, who warns that it is not as easy as it looks. However, with hard training, Bob might be able to compete after four weeks. Bob's challenge is to pack the training into just five short days. His reward? Entry into a unique and close circle of people who are passionate about the bean and live for the art of caffeine.
"Glutton for Punishment is unlike any other cooking show on the air. Blumer presents food culture, the whole gory mess of it, with the same blunt, unflinching gaze Sir David Attenborough applies to ravenous wildlife."
The Globe and Mail
Here is a small snippet from the episode.
And here are the results of the Competition.