Those Danish sure know about their coffee. Out of total 7 World Barista Championships (WBC), they finished in top 3 six times (except for 2003), and produced 4 world champions. Klaus was awarded with his WBC title in Berne, Switzerland last year.
Making espresso is one hobby of mine. It would be great to have a world champion to coach and improve my skill, but finding this clip while surfing youtube is the next best thing.
When making the cappuccino, the terminal temperature for steaming the milk is usually about 160~165°F (71~74°C). Klaus thinks the correct serving temperature is at 149°F (65°C), but he prefers his at the lower temp at 140°F (60°C). I also prefer my cappuccino at the lower temperature. I guess I obtained that habit from the days when I was learning the latte art. I made it just hot enough (or cool enough) for me to drink it fast, then onto practicing for another one. So that is my story.
Here is another story, I had a chance to taste an espresso and a single cappuccino from another famous Dane, Fritz Storm (2002 WBC Champ), when he visited Chicago 2 years ago. Those drinks were excellent.
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2 comments:
Good vid, although the shots seem to be a bit all over the shop
also have you seen this...
http://www.portafilter.net/2007/05/podcast-69-scaa-2007-wrap-up.html
Oh yeah, that infamous #69...I don't like or dislike Nick. There is no doubt about his passion for coffee, but his frequent profanity is a huge turnoff...
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