Day Two at the NorthWest Barista Jam started off a bit fuzzy for me, mainly because I couldn't get rid of the weird vibe of Dismas Smith's frisky advances the night before (for the full details, make sure you check out my Day One report from the Barista Jam). Plus I have to learn that sometimes, I just can't "hang" with 22 year old Baristi any longer, at least in the evenings.

While I did make it to the ESI headquarters on time to catch most of the morning's festivities; I missed the breakfast goodies grab (which had lots of sweets and tasties that were supplied by the folks from Fresh Cup Magazine (www.freshcup.com); I also missed the blends' judging from the previous days' blending and cupping session.

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Day two was pretty much all about competiting in regional, national, and world Barista championships, and at around 9am, Sherri Johns (co-organizer of the event) stepped up and set the course for the day. She then introduced two reigning champions who stepped up to the front to chat for a bit.

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I liked the pep talks given by Dismas Smith (reigning N. American Barista Champ) and Bronwen Serna, PNW Barista Champ to the assembled Baristi. Smith had some sage advice about "the Europeans" (which actually means the Scandinavians, who, according to all who know, are the best Baristi on the planet - surprised? I was (hey, ain't it 'possed to be the Italians?) when I first heard of the Scandinavian prowess, but I'm not surprised any longer - they are the crowd to beat). Smith warned that judges are looking for skills and above all else, a quality crafted and quality tasting drink - panache and fancy movements may win the American crowd over, but it won't mean squat to the World judges.

Day Two at the NorthWest Barista Jam started off a bit fuzzy for me, mainly because I couldn't get rid of the weird vibe of Dismas Smith's frisky advances the night before (for the full details, make sure you check out my Day One report from the Barista Jam). Plus I have to learn that sometimes, I just can't "hang" with 22 year old Baristi any longer, at least in the evenings.

While I did make it to the ESI headquarters on time to catch most of the morning's festivities; I missed the breakfast goodies grab (which had lots of sweets and tasties that were supplied by the folks from Fresh Cup Magazine (www.freshcup.com); I also missed the blends' judging from the previous days' blending and cupping session.

Day two was pretty much all about competiting in regional, national, and world Barista championships, and at around 9am, Sherri Johns (co-organizer of the event) stepped up and set the course for the day. She then introduced two reigning champions who stepped up to the front to chat for a bit.

I liked the pep talks given by Dismas Smith (reigning N. American Barista Champ) and Bronwen Serna, PNW Barista Champ to the assembled Baristi. Smith had some sage advice about "the Europeans" (which actually means the Scandinavians, who, according to all who know, are the best Baristi on the planet - surprised? I was (hey, ain't it 'possed to be the Italians?) when I first heard of the Scandinavian prowess, but I'm not surprised any longer - they are the crowd to beat). Smith warned that judges are looking for skills and above all else, a quality crafted and quality tasting drink - panache and fancy movements may win the American crowd over, but it won't mean squat to the World judges.

Stumpy Reg! The "stumpy' Reg Barber, short design, steel base, polished, glossed handle. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base.

Day Two at the NorthWest Barista Jam started off a bit fuzzy for me, mainly because I couldn't get rid of the weird vibe of Dismas Smith's frisky advances the night before (for the full details, make sure you check out my Day One report from the Barista Jam). Plus I have to learn that sometimes, I just can't "hang" with 22 year old Baristi any longer, at least in the evenings.

While I did make it to the ESI headquarters on time to catch most of the morning's festivities; I missed the breakfast goodies grab (which had lots of sweets and tasties that were supplied by the folks from Fresh Cup Magazine (www.freshcup.com); I also missed the blends' judging from the previous days' blending and cupping session.

Stumpy Reg! The "stumpy' Reg Barber, short design, steel base, polished, glossed handle. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base. Stumpy Reg! The "stumpy' Reg Barber, short design, steel base, polished, glossed handle. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base. Blond Stumpy The Stumpy Reg, in the blond wood colour, with steel flat base.

Day two was pretty much all about competiting in regional, national, and world Barista championships, and at around 9am, Sherri Johns (co-organizer of the event) stepped up and set the course for the day. She then introduced two reigning champions who stepped up to the front to chat for a bit.

Stumpy Reg! The "stumpy' Reg Barber, short design, steel base, polished, glossed handle. Stumpy Reg! The "stumpy' Reg Barber, short design, steel base, polished, glossed handle.

I liked the pep talks given by Dismas Smith (reigning N. American Barista Champ) and Bronwen Serna, PNW Barista Champ to the assembled Baristi. Smith had some sage advice about "the Europeans" (which actually means the Scandinavians, who, according to all who know, are the best Baristi on the planet - surprised? I was (hey, ain't it 'possed to be the Italians?) when I first heard of the Scandinavian prowess, but I'm not surprised any longer - they are the crowd to beat). Smith warned that judges are looking for skills and above all else, a quality crafted and quality tasting drink - panache and fancy movements may win the American crowd over, but it won't mean squat to the World judges.

Day Two at the NorthWest Barista Jam started off a bit fuzzy for me, mainly because I couldn't get rid of the weird vibe of Dismas Smith's frisky advances the night before (for the full details, make sure you check out my Day One report from the Barista Jam). Plus I have to learn that sometimes, I just can't "hang" with 22 year old Baristi any longer, at least in the evenings.

While I did make it to the ESI headquarters on time to catch most of the morning's festivities; I missed the breakfast goodies grab (which had lots of sweets and tasties that were supplied by the folks from Fresh Cup Magazine (www.freshcup.com); I also missed the blends' judging from the previous days' blending and cupping session.

Day two was pretty much all about competiting in regional, national, and world Barista championships, and at around 9am, Sherri Johns (co-organizer of the event) stepped up and set the course for the day. She then introduced two reigning champions who stepped up to the front to chat for a bit.

I liked the pep talks given by Dismas Smith (reigning N. American Barista Champ) and Bronwen Serna, PNW Barista Champ to the assembled Baristi. Smith had some sage advice about "the Europeans" (which actually means the Scandinavians, who, according to all who know, are the best Baristi on the planet - surprised? I was (hey, ain't it 'possed to be the Italians?) when I first heard of the Scandinavian prowess, but I'm not surprised any longer - they are the crowd to beat). Smith warned that judges are looking for skills and above all else, a quality crafted and quality tasting drink - panache and fancy movements may win the American crowd over, but it won't mean squat to the World judges.