Coffee Competitions: Breaking Them Down 

0:27 Problem Statement *WBC and Brewer's Cup* 1:17 World Barista Championship and Format ++ 3:01 The Essence of the Presentation ++ 3:31 Anal Retentiveness of the Grading ++ 4:17 Tasting Components ++ 5:16 Original Intent of the WBC ++ 6:03 Is there innovation in the WBC? ++ 7:21 What competing constitutes ++ 8:27 Budgets, Resources and WBC 10:39 Brewer's Cup and Format ++ 11:49 Distinguishing factor of BC (Focus on Taste) ++ 12:48 Speed Dialing ++ 13:42 Resources and Competitions ++ 14:20 Knowing the Scoresheet 18:05 What does it mean to become a champion? 20:02 On Innovation ++ 20:23 Brewer's Cup and Pseudoscience 22:29 On Processed Coffees 23:35 Psychology and Flavor 31:56 Extraction in WBC/BC *Coffee Masters* 25:40 Coffee Masters 26:43 Cupping Round 28:26 Compensation *Barista League* 30:11 Barista League and Lance's Experience *Other Competitions* 14:27 Cup Tasters 15:27 Roaster Championship 16:20 Latte Art Competition 17:10 Other Competitions 29:15 World Aeropress Competition *Q&A* 33:12 On Documentaries 34:07 Amount to be served 34:23 Do producers get recognition ++ 34:53 Spiking Coffees without Disclosure 36:08 Three drink requirement 36:38 Flashiness in shows 37:15 Eurovision for Coffee 37:17 Most gimmicky thing a competitor has done 38:07 Embracing of super automatic machines 40:16 Comparative tasting and pour recipes 42:02 On small local competitions 42:49 Single or double shot basket 43:03 Trying expensive beans ++ 43:49 Trying Eugenoides ++ 46:45 Expensive coffees never worth it ++ 47:25 Why Onyx takes a large part into Eugenoides ++ 48:11 Super expensive coffees becoming more affordable 44:49 Heavy whip or half and half as dairy 45:17 Why flat brewers used more? 46:23 How to train for competitions 46:55 Sanremo X-One ++ 51:08 Never consulted with Sanremo 48:50 Are the espresso machines standardized 48:59 WDT and other techniques in competitions 50:55 Pro Brew Pietro 51:19 Tried Orea V4? No 51:22 Comeback for Washed? No 51:33 Would Lance judge? No

I happened to watch Hoffman's routine in 2007. It shocked me the amount of time he spent talking to the judges. Not a criticisim of him, but I though the judges would have use blind methodology, everyone roasting the same beans, for different types of brew methods and drinks, etc.

Thank you Lance.

I am so glad you’re a Cofee Jedi!!!

The fact that the champs don't compete again and earn money by brand deals and coaching alone shows how these competitions are done fundamemtally wrong.

How much coffee do you drink per day?

I participated in AP national championships. I was 2nd in local, and took part in national level. In national level I was at 1/3 bests. However, what was strange, there is "wild card" where they take 3 ranodm persons from those who participate and whiner of those is in final with rest of best. And this year guy who won, was from "wild card". It made me strugle: was his coffee best or was not? If it was why he lost earilier? This year I think about brewers cup, just to have fun, to have something making me push with skilks developement.

I’m not tracking that cofermenting imparts flavors of whatever you’re adding to the fermentation. As I understand it, cofermenting mostly provides sugars to feed yeasts differently than if fermenting without that additive. Roasted coffee tastes nothing like the green seed, so why would it taste like the thing the green seed was fermented with? TBH, I’m basically just echoing Lucia Solis, I’d love to see a video/podcast with the two of you together!

Can you make a video on Cup of excellence?

There will always be over charging for things that are only a little better. The whole, “a Corvette is 90% of a Ferrari for 10% of the cost” (or whatever), is a classic example of diminishing returns. I say “overcharging”, which isn’t really fair. Mass produced things can be sold at lower margins than low volume versions of the same things for two reasons. The first is simple math. If I make a million things at a per unit profit of $10, I earn $10,000,000. To earn the same total profit when I’ve only built 1000, requires a $10,000 markup. Extreme example, but it gets the point across. Second, lower volume products tend to be more expensive to make. They’re more hand built; have fewer off the shelf parts that can be bought in bulk; any bulk buying is less volume, for less discounts; more customer, fewer units built to spread R&D expenses; etc, ad nauseum. On top of that, anything that is very good AND very rare, will always be “overpriced”, as there will always be somebody out there, with more money than brains, who will buy that 1% better for 100 times as much, simply because they can. I’ve even done it once myself, and got one for a birthday. I was on vacation about 15+ years ago and found myself in a relatively high end whisky bar. I decided, heck with it, I’ll try some. I had one half oz at $125CAD and another at $75. Throw in another drink and a light bite for my girlfriend and the bar bill approaches $300 CAD (with tax and tip) for essentially two drinks and a salad. My girlfriend got me 100g of a Panamanian Gesha for $80CAD (or $800CAD/kilo) for my birthday a couple of years ago. Were they good? Of course they were. Great even. Were they THAT good? Of course they weren’t. Would get either again? No. Do I regret doing it? Not at all. I was curious about what a ridiculously expensive whisky tasted like. I wanted to know what all the fuss was about. Itch scratched, now I’m good. The coffee was a very thoughtful present (from a woman who lovingly rolls her eyes at my coffee weirdness) and again I got to try something I would probably never have justified the cost of, if I was thinking of getting it for myself.

The world latte art champion who’s from Thailand based his shop around his winning latte art designs.

wait, Tobacco?

4:6 has become my main v60 method, and the size of the initial bloom pour has a reliable effect on the perceived acidity in the cup, it's one of the variables I tweak when dialing in. I've always assumed it's because it affects the amount of bloom and/or the effectiveness of prr-soaking the beans, but I don't have any proof of this. But to my palette, it definitely affects the perceived acidity in the final cup. Do you not get the same result? As for the "strength" claim, that's bs. I do think doing more poures increases extraction, so if I'm struggling to extract well using my typical four pour, then I will coursen up the grind and use 5 pours instead.

I'm subscribed to the channel but these streams don't show up in my subscription feed. Am i the only one with that issue?

Wait, you can’t use tobacco in coffee now?

To win, you have to have resources and you gotta speak English too.

Really hoping to see Rolf take home the gold one of these years. It’s time

Personally find coffee comps distasteful. They're not about coffee.

Coffee is no different than cars,dogs,cakes where every body knows every body, and 7 out of 10 times acquaintances of the judges are going to win.

1st