Barista and Brewers Cup competitions
An overview of the World Barista Championship (WBC) and World Brewers Cup (WBrC), their competition formats, skills tested, and career relevance for coffee professionals.
Milk drinks
Declining vs flat pressure profiles
The differences between declining and flat pressure profiles in espresso, and how they influence extraction dynamics and flavor outcomes.
Ristretto, normale, lungo targets
The differences between ristretto, normale, and lungo espresso shots, including their target brew ratios, extraction styles, and flavor outcomes.
Traditional Italian vs modern light roast espresso
The key differences between traditional Italian espresso and modern light roast espresso, including roast profiles, extraction parameters, and sensory outcomes.
Concentrates vs ready-to-drink
The difference between cold coffee concentrates and ready-to-drink formats, how they are prepared, and their roles in cafés and retail.
Competition standards for milk drinks
The rules and expectations for milk-based espresso drinks in barista competitions, and how they influence café standards.