Proud of the Myriaders
This is a fun post to write because I have nothing but good feelings and reflections from the weekend. Alex took third place with an incredibly calm and collected performance, and I took first place in a run where everything seemed to go my way. Alex, in his first ever round where he was asked to lead off the competition, managed to stay composed despite having to re-pull his first set of shots. Both of us will go on to represent Montreal in the Nationals this October, which means more practice runs and public tastings to come in the approaching weeks.
I’d also like to congratulate all the other competitors, the calibre of performance seems to climb every year and each time I walk away having learned a new trick or two. Further congratulations go to second place finisher Cliff Hansen who was rock-steady with a commanding presence, and fellow Bridgeheader Brendan Butt who persevered through technical issues with grace to fulfill his entire routine, even if he had to go overtime to do so.
It was a great day, Alex and I would like to thank all the judges, volunteers, technical wizards, and especially Vida and Les for making the whole event come together. We also owe thanks to Cassie and Chris for manning the cafe while everyone else was helping out at the competition. In celebration of Alex’s first-time heroics we’ll be selling his competiton espresso blend late this week as well as re-featuring an old favourite single-origin, the Guatemala Finca La Perla, which made up a significant portion of his killer espresso. Thanks for all of your kind words and support, it was great to see more than a few familiar faces in the gallery.
I’m proud too!
Firstly, I would like to say congratulations to Myriade. The strong showing at this competition is a direct result of your dedication to quality.
Secondly, I would like to take 0.00001% of the credit for your 1st placing, as I was in the crowd watching for more than three hours.
Thirdly, perhaps you should start designing an alcoholic coffee drink to celebrate? How about this as a starting point:
Cafe Diablo
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This showy drink combines spiced brandy, Grand Marnier, and a strong African roast such as Kenyan or Sumatran. Mason’s Restaurant used to create this popular drink tableside, using a saucepan and igniting the brandy before ladling the potent drink into a demitasse cup. It is no longer available at the restaurant (for the obvious fire-hazard reasons), but can certainly be recreated in your own home for special guests. The proportions have been changed to accommodate a coffee mug.
1 12-ounce coffee mug, preheated
2 cubes sugar
1 1/2 jiggers brandy
1/2 jigger Grand Marnier
5-8 whole cloves
1 strip orange peel
1 strip lemon peel
8 ounces Kenyan or Sumatran brewed coffee
Gently heat all of the ingredients except the coffee in a chafing dish or, if one is not available, a saucepan. Pour the hot coffee into coffee mug. The brandy should begin to release its aroma after a few minutes. At this point, ignite the brandy and allow the flames to burn for 15-20 seconds, then ladle the brandy mixture over the hot coffee. Mix the coffee and brandy together. Serves one.
Congrats!!
[...] More specifically, people from Ottawa’s Bridgehead and people from Montreal’s Café Myriade have developed something which, at least from the outside, look like comradery. At the Canadian National Barista Championship, last year, Myriade’s Anthony Benda won the “congeniality” prize. This year, Benda got first place in the ERCBC. Second place went to Bridgehead’s Cliff Hansen, and third place went to Myriade’s Alex Scott. [...]
My sincere congratulations!
I’ve heard several comments about the level of the competition being high (despite having so few competitors), this year. But what impressed me most was something beyond the competition. A sense of community. Still mostly involving baristas themselves. But also, to an extent, coffee “consumers.”
There’s something interesting about the fact that the same guy who won the “congeniality prize” in the nationals last year won the Eastern regionals this year. Shows that it’s possible to both bring people together and foster healthy competition.
Have fun at the Nationals!
[...] proud of Montreal’s Cafe Myriade because Anthony and Alex both placed in the Eastern Regional Canadian Barista Championship several days back: Anthony in first place, and Alex in third. Both will represent Montreal in the national [...]