For those of you who have competed already (Mexico, Canada, El Salvador) how did you find the rule changes? Did you end up doing anything differently? Did you like how the changes worked out?
For me, I got much higher sensory scores than in my regional becuase I served my capps 2 and 2. That helped me focus more on the coffee, and less on trying to get a set of 4 capps to the sensory judges before the milk was not in it's best state, let alone the espresso.
I did feel a little more stressed for time though, but well worth it.
How about the foam for caps? Has their been less art being done now with the new rules.
Personally, I find trying to do any sort of art and still achieve a minimum of 1cm of foam is pretty difficult.
Don't know about the simultanueous portafilter thing, seems to go against everything I've learnt up until now.
I guess competition is an entirely different beast though, and if it helps for time and extraction time consistancy then maybe its worth considering.
I know this is off the topic slightly. There was a very interessting question posed at a local competition. What would you score a barista that uses a dynomametric tamper? No where in the rules does it say anything about not being able to use it. Or that are in fact allowed to use it.
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