1. Nick Griffith- Intelligentsia, Los Angeles, CA- Western Region- 682.5
2. Devin Pedde- Intelligentsia, Los Angeles, CA- Western Region- 677
3. Ryan Willbur- Intelligentsia, Los Angeles, CA- Western Region- 668.5
4. Robin Seitz- PT’s Coffee, Topeka, KS- Midwest Region- 658
5. Amber Sather- AMS, Brooklyn, NY- Northeastern Region- 650
6. Mike Marquard - Kaldi’s Coffee- St. Louis, MO- Midwest Region- 641
7. Renee Teichen- Ritual Coffee- San Francisco, CA- Western Region- 638
8. Katy Duris- Murky Coffee- Arlington, VA- Mid-Atlantic Region- 632
9. Allie Turner- Murky Coffee- Arlington, VA- Mid-Atlantic Region- 619
10. Nikolas Krankl- Taste Coffee House- Newtonville, MA- 609
11. Clancy Rose- Cuvee Coffee- Spring, TX- Southcentral Region- 607.5
12. Jared Truby- Verve Coffee- Santa Cruz, CA- Western Region- 605
13. Sara Peterson- The Abbey- Santa Cruz, CA- Western Region- 600.5
14. Christopher Weber - PT’s Coffee- Topeka, KS - Midwest Region- 596.5
15. Alex Pond- The Fresh Pot- Portland, OR- Northwest Region- 595
16. Jesse Bladyka- Cold Creek Coffee- Laramie, WY- Mountain Region- 595
17. Jeremy Sterner- Peregrine Espresso- Washington DC- MA Region- 594.5
18. Jordan Barber- Abraco Espresso- Brooklyn, NY- NE Region- 591
19. Kristina Marryman- Lava Java- Ridgefield, WA- Northwest Region- 588.5
20. Kevin Fuller- The Albina Press- Portland, OR- Northwest Region- 588
It was almost a year ago that we, as a coffee community, began to discuss and get antsy for the announcement of who would be the 2009 equipment sponsors for the WBC. We awaited rule changes, details, and debated on what grinders should and should not be allowed.
When the rules and sponsors were announced, many raised questions about the final decisions. I made my statement, and I’ve stuck to it.
Now, with my first competition of the year passed, I think it is important to say a big thank you to the people at Nuovo Simoneli. The Aurelia, as we know it, is an imperfect machine. As is the GB5, FB80, Cyncra, Hydra, and every other espresso machine on the market. However, the people behind the machine is what sets Simoneli apart. “What is the difference?,” you may ask… They listen.
From giclures, to sight glass, and steam boiler level, this is a company listening and ready for feedback. The entire weekend, they were on hand, hanging out with us, listening and asking questions. They tasted our espresso and wanted to know what we thought of it.
I was impressed by Giani and his youthful energy. I think I might owe some competitors an apology, as we really couldn’t get him to stop telling people how much he liked the Finca La Maravilla from Guatemala. Several times, I found myself running away from awkward situations where he would be telling another barista about how great our coffee was. His support, however, was not exclusive to us, as he was there encouraging everyone.
Of course, the important part is how the machines performed over the competition. I competed on two of the three stations and found no inconsistencies in either of the machines. All 3 of my groups had a nice, even flow, and steam pressure was abundant and well balanced. The Aurelia’s being shipped from region to region seem durable and stable… as many people initially told us they would be.
We have a handful of competitions to go before the USBC and with all that ahead of us, it may be too early to make some of the evaluations that I am. However, I think this years USBC will be, from an equipment standpoint, one of the most even playing fields yet, and I look forward to a coffee (non-machine) focused event.
2008 Pre-USBC Top Regional Scores
1. Chris Baca 798
2. Heather Perry 773
3. Kyle Glanville 758
4. Billy Wilson 752
5. Nick Griffith 714.5
6. Drew Cattlin 702.5
7. Lemuel Butler 695.5
8. Ben Helfen 683.5
9. Chris Deferio 671.5
10. Amber Sather 671.5
11. Ryan Willbur 671
12. Pete Licata 670.5
13. Maki Campbell 666.5
14. Robin Seitz 664.5
15. Danielle Glasky 663
16. Katie Duris 656.5
17. Alex McCracken 655
18. Scott Lucey 647
19. Jon Lewis 637.50
20. Kevin Fuller 630
1. Nick Griffith- Intelligentsia, Los Angeles, CA- Western Region- 682.5
2. Devin Pedde- Intelligentsia, Los Angeles, CA- Western Region- 677
3. Ryan Willbur- Intelligentsia, Los Angeles, CA- Western Region- 668.5
4. Robin Seitz- PT’s Coffee, Topeka, KS- Midwest Region- 658
5. Mike Marquard - Kaldi’s Coffee Roasting Co.- St. Louis, MO- Midwest Region- 641
6. Renee Teichen- Ritual Coffee Roasters- San Francisco, CA- Western Region- 638
7. Clancy Rose- Cuvee Coffee Roasting Co.- Spring, TX- Southcentral Region- 607.5
8. Jared Truby- Verve Coffee Roasters (Comin’ In Hot)- Santa Cruz, CA- Western Region- 605
9. Sara Peterson- The Abbey Lounge- Santa Cruz, CA- Western Region- 600.5
10. Christopher Weber - PT’s Coffee Roasting Co.- Topeka, KS - Midwest Region- 596.5
11. Alex Pond- The Fresh Pot- Portland, OR- Northwest Region- 595
12. Jesse Bladyka- Cold Creek Coffee- Laramie, WY- Mountain Region- 595
13. Kristina Marryman- Lava Java- Ridgefield, WA- Northwest Region- 588.5
14. Kevin Fuller- The Albina Press- Portland, OR- Northwest Region- 588
15. Robbie Britt - Zoka Coffee Roasters- Seattle, WA- Northwest Region- 582.5
16. Micah Svedja- Kaldi’s Coffeehouse- St. Louis, MO - Midwest Region- 577.5
Notice, Jesse from the Mountain Region snuck in there with his score from their preliminary round…
With half the regionals over… and the 6th to be completed tomorrow, I figured it’s time to start posting a top-10 list. These are the 10 highest scores, thus far, available on the SCAA website. It’d be rad if someone could send me the scores for the Mountain Region… Also, keep in mind that this lacks both the Great Lakes and Midwest Regions… Not to mention the entire Eastcoast. Anyway, here we stand…
1. Nick Griffith- 682.5
2. Devin Pedde- 677
3. Ryan Willbur- 668.5
4. Renee Teichen- 638
5. Clancy Rose- 607.5
6. Jared Truby- 605
7. Sara Peterson- 600.5
8. Alex Pond- 595
9. Kristina Marryman- 588.5
10. Kevin Fuller- 588
It should be noted that I just received an email from Greg apologizing and explaining that he meant no disrespect. In no way am I holding anything against Greg. I am looking forward to meeting him, and I sincerely want to congratualte him for his victory as a result of hard work.
As I told Greg, my post was not to be aimed completely at him, but he set a nice stage for me to plead my case. We did not get where we are, as baristas or competitors, by simply having it handed to us. All three of us have worked to be what we are today, and for that we are proud.
Much thanks, first, needs to go out to those who have sent all the congratulatory messages to Nick, Devin, and myself. Though my competitive nature is left unsatisfied, I am grateful for the outcome and excited for Portland. That said, onward, to my initial reason for posting.
To Mr. Gregory Lefcourt and those who feel the same,
In a recent interview (posted here), it seems that somewhere you received the wrong impression of me…
“Three baristas from [Portland roaster] Intelligentsia won the three top spots. These guys have apparently been training rigorously to win the competition, rather than pulling a full day’s work. This is extra curricular for me. I am busting my ass on a daily basis serving 300 people. I am not saying these guys aren’t, but I just know there is talk going around the industry that there are guys who are not serving fulltime.”
First of all, I’m not sure what exactly Greg is saying here. Early on, he accuse me of not putting in a full days work, but then partially recants the statement, to where it sounds like he thinks I’ve only been working part time. I want to reassure you that I have been working 35+ hours a week. You see I have to. I am not paid to train for competition and it is for me, extra curricular. In order to keep up on my bills, I must work at least 35 hours a week.
Beyond those 35 hours a week, Devin Pedde and I are responsible for most of the training that occures in our coffee bar. Currently, we have around 14 people, all in different stages of climbing the ladder to become baristas. You see, at Intelligentsia (A Chicago based Co.) a barista is more than an individual who pulls espresso and steams milk. Our baristas are trainers. Our baristas are coffee experts. They teach home brewing courses, they lead in store cuppings, and to become a Barista, they take a 1200 point test. We too live and breath coffee.
My competition training generally occures in the afternoon. Typically, I wake up at 4 AM, I open the coffee bar, I leave at noon. I grab some lunch… maybe a quick nap, and try to make it to our roasting facility by 1 or 2 PM. I like to spend time in our training lab. It’s where I became in Intelligentsia Barista and it’s where I go to try to become a better barista. I usuallly end up at the lab unti either 7 or 8 PM.
The time I have spent in that lab has been very rewarding… Mr. Lefcourt, I do serve hundreds of customers a day… and many of them were there to see me compete. They took pictures as I held my trophy, and the next day, they were there to greet me and congratulate me. They like to make funny jokes about how Devin beat me… Best of all, they now keep asking when the USBC is going to happen. They want to know and they want us to win. They see me 5 days a week… and the other two, no one sees me because I am in the lab.
I do not regret a moment I spend practicing and readying myself for the WRBC. If I regret anything, it’s that I didn’t repull that first set of espresso in the finals, I didn’t steam those caps hot enough, and I shouldn’t have used as much ginger in my signature beverage. I might regret not beginning my practice sooner, but I do not regret any of the time and effort put into this event. I am a better barista for it.
So, to anyone and everyone…we will have the opportunity to meet in Portland, OR. I’m excited to compete in my home town. I’m excited to work hard, find a new coffee, and to get to know that coffee. I look forward to seeing all my barista friends and hearing all of their stories of late night practice antics… and if, in the mean time, you happen to be in Los Angeles, please come by, snag an espresso, and I’ll be happy to take care of you.
Now, I’m taking a week off of training to celebrate… and honestly, I don’t know what to do with the time.
Tomorrow’s line-up…
1. Ryan Willbur
2. Sara Peterson
3. Rene Teichen
4. Nick Griffith
5. Jared Truby
6. Devin Michael Pedde
Being that I competed yesterday in the WRBC, round 1… Today I am working on taking photos and exploring the new G10… So far, it’s doing the job.
Anyway, my round went well. I had some fun. I hope I get to have some more fun. For the first run of the year, it went well.
I’m uploading some photos as I type and I hope to get more every hour or so…
I guess its safe to call it “January Maddness” or something like that, here in the good ol’ US? With the NWRBC half-over, there’s still two more regionals left in the month, including the Western. It’s a busy time of year. Which is interesting, because every retail environment I’ve worked in has slowed down for the month of January. I guess that’s the best time to compensate with some events.
Los Angeles is buzzing with an event called Photo la. Last year, I had the privilege of working an entire bar shift with our roaster, Deaton Pigot. The venue was smaller and so was the crowd. This year, I spent some time with one of our sales reps, James Marcotte. We setup shop with a two group Synesso, a Robur-E, and a Trubrew pour over bar.
Now, it’s always exciting and fun for me to step outside of our coffee bar and to serve the public elsewhere. I’m not comfortable and I stay more on my toes. Yesterday was no different. Somehow, it seems that even in the paper cup, my espresso tastes better and my art is more on par with what I know I’m capable of. Beyond that, it’s more fun when you’ve got fresh faces… curious ones at that.
Of course, we were presented with some interesting challenges. It’s really impressive how much people really think they know about making coffee. It serves as a reminder of how little ground we’ve gained and how far we have to go in educating Los Angeles. The experience was also educating for us, in the means that we received a taste of what it is like to have a busy bar and use a pour-over brew bar. I hadn’t used a melitta setup since I was working at Kopplin’s… before we received our Clovers. I have to say, that for the first time, I really was frustrated by the sale of the company to Starbucks. All we needed was a pair of Clovers, and I would have known exactly what to do.
In the end, we built a rythm and had a good time. Operating a high volume coffee bar and maintaining quality is still the greatest challenge I’ve ever faced in coffee. I think this year, you are going to hear me talking about it more and more.
