The UKBC travelled to Bristol on 24th of February to see what the South West had to offer! Held at the wonderful Paintworks event space.
Yet again, the crowds were out to support the competitors throughout their three rounds of drink preparation for the judges.
The second panel from our UKBC series focused on modern technology within coffee and we were joined by Peter James of James Gourmet, Ashlee Eastwood-Quin of Extract Coffee Roasters, Maxwell Colonna Dashwood of Colonna Coffee, Simon Humes of Origin Coffee Roasters, Finn Mclean of Clifton Coffee Roasters and Liam Maidement from UKBC sponsors, Grumpy Mule.
With advancements in agronomy, through to espresso extraction, we are always excited about new advancements to propel quality forward within speciality coffee. This panel focused on advancements within roasting and why we might find these far and few between, in comparison to espresso machine manufacturing. There really is an art to roasting and the panel asked questions that got panellists, on both sides of the debate, arguing whether automation can ever be the way forward when subjectivity and specificity of human taste is so integral to the practice of roasting.
Competitive entertainment and educational panels were followed with support from the team at Bristol Syrup Co. Before the scores were revealed at each event, the team served Raspberry Shrub Collins and Reggae Rum Punch to guests whilst La Marzocco served a traditional Italian aperitivo reception, with some typical Italian delicacies. It may be Winter but it’s about good summer vibes and warm hospitality at the UKBC’s 2018.
Congratulations to all those who competed, see official scores from the SCA below:
Callum Parsons 535
Adam Pascoe 483
Ian Kissick 411
James Litchfield 377
Laura Floyd 350.5
We’re halfway through the heats of the 2018 championship and will be heading up North to see some truly spectacular talent in Leeds and Glasgow. Join us at Duke Studios, Leeds on Saturday 10th March and then again at The Glue Factory, Glasgow on Saturday 24th March.
Photos by Jonathan Wadham at the SCA.