View entire thread: PR: World Barista Championship sets sponsor announcement
Posted by cafemakers on 2008-07-16 03:07:49 Post Subject: PR: World Barista Championship sets sponsor announcement
LONDON (July 16, 2008) – The World Barista Championship (WBC) will announce the official espresso machine and coffee grinder sponsors for its 2009 – 2011 competitions on August 29, 2008 at 1:00 PM GMT. The live announcement will be broadcast from the International Coffee Organization headquarters in London on the WBC’s website at http://www.worldbaristachampionship.com.
Once every 3 years, leading manufacturers of commercial coffee machines vie for the prestigious opportunity to have their equipment featured as the official tools used by national barista champions from around the world at the annual World Barista Championship. All candidates considered for equipment sponsorship must meet exacting technical standards set and tested by the WBC, but only one supplier from each category may prevail as the official sponsor.
In the most recent contest held this June in Copenhagen, national barista champions from 51 countries converged to compete for the title of world’s top coffee maker in front of a live audience of several hundred spectators and thousands of online viewers.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation for a panel of experienced WBC judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 2009 Specialty Coffee Association of America Annual Symposium and Exposition.
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization’s next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
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Posted by cafemakers on 2008-07-16 03:07:49 Post Subject: PR: World Barista Championship sets sponsor announcement
LONDON (July 16, 2008) – The World Barista Championship (WBC) will announce the official espresso machine and coffee grinder sponsors for its 2009 – 2011 competitions on August 29, 2008 at 1:00 PM GMT. The live announcement will be broadcast from the International Coffee Organization headquarters in London on the WBC’s website at http://www.worldbaristachampionship.com.
Once every 3 years, leading manufacturers of commercial coffee machines vie for the prestigious opportunity to have their equipment featured as the official tools used by national barista champions from around the world at the annual World Barista Championship. All candidates considered for equipment sponsorship must meet exacting technical standards set and tested by the WBC, but only one supplier from each category may prevail as the official sponsor.
In the most recent contest held this June in Copenhagen, national barista champions from 51 countries converged to compete for the title of world’s top coffee maker in front of a live audience of several hundred spectators and thousands of online viewers.
Each competitor prepared 4 espressos, 4 cappuccinos and 4 original signature drinks of their own creation for a panel of experienced WBC judges. Seven judges, including one head judge, 4 sensory judges and 2 technical judges evaluated the taste of beverages served, cleanliness, creativity, technical skill and overall presentation of the competitors.
Next year’s World Barista Championship will be held April 16-19, 2009 in Atlanta, Georgia U.S.A. in conjunction with the 2009 Specialty Coffee Association of America Annual Symposium and Exposition.
About World Barista Championship UK Ltd.
World Barista Championship UK Ltd is jointly owned and operated by the Specialty Coffee Associations of America and Europe. The first WBC competition took place in Monte Carlo in October 2000 and has since held annual competitions Miami, Oslo, Boston, Trieste, Seattle, Berne, Tokyo and Copenhagen. The organization’s next event will be held in Atlanta, Georgia U.S.A., April 16-19, 2009. For more information, please visit http://www.worldbaristachampionship.com.
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View entire thread: Reverse Osmosis Water Filters and Scale
Posted by Davec on 2007-10-05 07:07:33 Post Subject:
Our water is 360 ppm and VV hard. I use a RO system for my water. I have tested many different makes of coffee machines and have not yet found one where the autofill sensor will not work properly at TDS levels as low as 11 ppm. So I wouldn't worry about that.
I don't know about taste, I personally think it tastes better, even though many leading authorities say it makes it more bitter. My view, our water is full of crap (pesticides, flourine, chlorine, sediment, rust, organophosphates, calcium etc..) I can't imagine all this stuff benefits the taste of the coffee and prefer the "straight" RO water.
Commercial coffee machines would need a fairly good RO system to work, but they should be fine with it, certainly an old engineer told me once "salt softeners are great, there is nothing better for the machines", of course our food laws mean that salt softeners cannot be used in commercial premises for coffee machines.
I also did a couple of articles
http://coffeetime.wikidot.com/search:si ... 520osmosis
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Posted by Davec on 2007-10-05 07:07:33 Post Subject:
Our water is 360 ppm and VV hard. I use a RO system for my water. I have tested many different makes of coffee machines and have not yet found one where the autofill sensor will not work properly at TDS levels as low as 11 ppm. So I wouldn't worry about that.
I don't know about taste, I personally think it tastes better, even though many leading authorities say it makes it more bitter. My view, our water is full of crap (pesticides, flourine, chlorine, sediment, rust, organophosphates, calcium etc..) I can't imagine all this stuff benefits the taste of the coffee and prefer the "straight" RO water.
Commercial coffee machines would need a fairly good RO system to work, but they should be fine with it, certainly an old engineer told me once "salt softeners are great, there is nothing better for the machines", of course our food laws mean that salt softeners cannot be used in commercial premises for coffee machines.
I also did a couple of articles
http://coffeetime.wikidot.com/search:si ... 520osmosis
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View entire thread: Reverse Osmosis Water Filters and Scale
Posted by pyro2b on 2007-10-03 04:01:32 Post Subject: Reverse Osmosis Water Filters and Scale
I''m looking for anyone with actual experience or factual knowledge regarding the use of Reverse Osmosis (RO) water in commercial coffee machines.
At home I have a Sunbeam EM6910 Cafe Series machine which I now run on RO water, with no problems, and no bitter taste to the coffee, it actually tastes better on RO water than on either straight tap water or through a bench top activated carbon water filter. This is a thermo block system using a vibrating pump and is NOT auto-filling.
My town tap water varies between 100 to 120 ppm, our RO water is 5 to 7 ppm.
I have concerns about the autofill sensors on a Rancilio machine working with RO water. I have contacted the two local agents for Rancilio regarding this, but they have no idea what the minimum electrical conductivity of water is required to operate the sensor. I have emailed Rancilio Italy twice with no response.
I have recently stripped down a Rancilio S20 that has been connected on our town water via a commerial grade 10\" water filter, and the amout of internal scale is unbelievable! Nearly 2kg of scale from around 5 years use in a small cafe!
I''m looking at using RO because I don''t want to see this amount of scale re-occur, and I want to stay away from the polyphosphate (Scale reducing) cartridges as I cannot find any long term health effects studies on its consumption in water. Besides whos wants man made chemicals in their coffee?!?!
I am thinking of adding a remineralising cartridge inline before the coffee machine, which will give around 15ppm hardness, but I am worried if this will just undo all the hard work of preventing the scale.
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Posted by pyro2b on 2007-10-03 04:01:32 Post Subject: Reverse Osmosis Water Filters and Scale
I''m looking for anyone with actual experience or factual knowledge regarding the use of Reverse Osmosis (RO) water in commercial coffee machines.
At home I have a Sunbeam EM6910 Cafe Series machine which I now run on RO water, with no problems, and no bitter taste to the coffee, it actually tastes better on RO water than on either straight tap water or through a bench top activated carbon water filter. This is a thermo block system using a vibrating pump and is NOT auto-filling.
My town tap water varies between 100 to 120 ppm, our RO water is 5 to 7 ppm.
I have concerns about the autofill sensors on a Rancilio machine working with RO water. I have contacted the two local agents for Rancilio regarding this, but they have no idea what the minimum electrical conductivity of water is required to operate the sensor. I have emailed Rancilio Italy twice with no response.
I have recently stripped down a Rancilio S20 that has been connected on our town water via a commerial grade 10\" water filter, and the amout of internal scale is unbelievable! Nearly 2kg of scale from around 5 years use in a small cafe!
I''m looking at using RO because I don''t want to see this amount of scale re-occur, and I want to stay away from the polyphosphate (Scale reducing) cartridges as I cannot find any long term health effects studies on its consumption in water. Besides whos wants man made chemicals in their coffee?!?!
I am thinking of adding a remineralising cartridge inline before the coffee machine, which will give around 15ppm hardness, but I am worried if this will just undo all the hard work of preventing the scale.
Back to top | view poster's profile