I am curious, does WBC not allow bottomless portafilters, or is Mr. Perger choosing spouts for style? I don't understand how spouted people ever get a good tamp.
@@Adam-vx6to Sure Adam. I don't think it's style I think it's he is afraid his shot might get channeling like the rest of us simple mortals and he doesn't want the judges to get distracted about the sacred single cow milk. Bro I don't care how good you are, anyone can get a channeled shot.
Is it just me or is his cappuccino really a flat-white? There's not enough microfoam. I know it's all about the coffee in competitions, but milk is the other half when it comes to espresso-based beverages, and technicality part of the grade as well?
Yes you are right. However if you tried a wet cappuccino rather than a dry cappuccino you can taste the sweetness of the milk and coffee beans. Is all about choice.
+Tio Nino I know the differences, and yes, I prefer a flat-white (or "wet" cappuccino, if you prefer) as well. But I do have a problem with coffee shops serving flat-whites as cappuccinos for better latte art.
I wish I knew what the judges were "looking" for, not tasting, as the bald headed dead was constantly in Matt's face with an eagle eye. Why? What is the judging that is going on here, as Matt is tamping?
My left ear enjoyed this
LOL
The last part is very interesting. Genius.
thanks JT
His music choice was too distracting. I couldnt focus on his presentation at all.
My barista hustle guy 🤣🤣
does he have the exact same script for day 1, semis, and finals? not sure how the different qualifying levels work.
+Jireh Climaco Yeah. Although he used milk from a different cow in the finals.
Can anyone explain all of his routine here in the comment section?
Coffee demon himself.
if he is a demon, God will be James hoffman or Scott rao? BTW love Matt Perger work
@@panp1222 James ofk)
I am curious, does WBC not allow bottomless portafilters, or is Mr. Perger choosing spouts for style? I don't understand how spouted people ever get a good tamp.
What lol. Bottomless portafilters help fix issues. If you are a pro your technique is already better than that and you adjust with taste.
@@Adam-vx6to Sure Adam. I don't think it's style I think it's he is afraid his shot might get channeling like the rest of us simple mortals and he doesn't want the judges to get distracted about the sacred single cow milk. Bro I don't care how good you are, anyone can get a channeled shot.
@@georgepirpiris7309 yes and a naked portafilter doesn’t solve channeling
Is it just me or is his cappuccino really a flat-white? There's not enough microfoam. I know it's all about the coffee in competitions, but milk is the other half when it comes to espresso-based beverages, and technicality part of the grade as well?
Yes you are right. However if you tried a wet cappuccino rather than a dry cappuccino you can taste the sweetness of the milk and coffee beans. Is all about choice.
+Tio Nino I know the differences, and yes, I prefer a flat-white (or "wet" cappuccino, if you prefer) as well. But I do have a problem with coffee shops serving flat-whites as cappuccinos for better latte art.
I wish I knew what the judges were "looking" for, not tasting, as the bald headed dead was constantly in Matt's face with an eagle eye. Why? What is the judging that is going on here, as Matt is tamping?