San Agustín in Pontevedra, SCAE 2017

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A few days ago we were at the National Championship SCAE, which was held this year in Pontevedra. We are very grateful to the organizers, who provided us with a space with a Slayer coffee maker and Compak grinders.

 

San Agustín in Pontevedra SCAE 2017

 

For this event, we brought two very popular coffees: "El Rodeo": a micro-lot from Colombia. "Guji Oromía": a washed Ethiopian.

 

 

We mainly went to support Rubén Blanco, who was competing in the competition. baristaRubén competed with "Cual Bicicleta" (a delicious Honduran coffee, which you can buy here in our store).

Ruben is the owner and barista at Cotton Coffee Lab, –Victor Gallego Avenue, 10, 49009 Zamora-.

 

San Agustín in Pontevedra SCAE 2017
Ruben Blanco.

 

Oscar Alonso, barista In -Canalla Social Club, Zamora-, he was helping Rubén in his competition barista, and having fun with the “Slayer” at the espresso bar.

 

San Agustín in Pontevedra SCAE 2017
Franceso Cantarone from Slayer explained how this coffee maker works. We worked with a double shot, fine grind, dosing at 19g, naked portafilter, 10-second pre-infusions (minimum) and extractions of about 30 seconds. You start by turning the handle halfway (at this point, you'll hear a click powered by an electromagnet). The pre-infusions continue until then—they are long, some lasting 20 seconds or more. This depends on the water flow, which can be regulated and determines the pre-infusion time. The pump pressure was set at 9 bars, and the group temperature was 96º. The resulting coffees in the cup were full-bodied, potent, and complex. The experience was interesting, but keep in mind that all of this is variable, and consequently, many profiles can be achieved with a single coffee. It takes more time to get used to all these parameters and find balanced profiles.

 

Rubén Blanco competing.

 

We also had the help of Jesús Colino, owner of Café Paraíso in Oviedo.

Jesus, my great friend, who loves making espressos (he's a scholar on the subject) will surprise you with the good vibes he conveys. He's also the creator and advisor on much of the image and design of "San Agustín."

 

He was making coffees at the Rancilio stand, and testing the coffee maker.Class 11″, with which the competition was held barista. Rancilio's team was interested in receiving feedback from espresso professionals like Jesus.

 

Jesús on Friday morning at the Rancilio stand, offering attendees our new Colombian coffee "El Rodeo."

 

On the right, a server next to Borja, from IBERITAL.
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