World Barista Championship 2019 finalist - Mathieu Theis - Switzerland

[@hashimsuleiman6468]

Hi good job all the best working competition

[@RichardTongeman]

What are the red eggs?

[@sealobo]

Coffee enthusiasts are funny.

[@jaime451btt]

Brasil, Minas Gerais kk 🇧🇷

[@MrMidiman33]

Pineapple Flavour on a Coffee? Haha!

[@viviano3846]

are there actually cafés where baristas don't let you enjoy a little break ?

[@kevinromania]

Hope they are writing wanker on their boarding pass

[@battousai2790]

brew time espro nya pendek banget ya 17 detik, apakah gak under extract itu?

[@zakifariz]

ada penelitian baru dari christopher hendon tentang espresso yang di brew cuma 15 detik mas bro kzbin.info/www/bejne/eKC8c3-kbs2Fp9U , dia pake 17detik ga under extract bisa jadi karena beans nya di roasting soluble banget buat espresso sama gilingnya pake ek43 yang well aligned jadi 17 detik bisa enak.

[@integmy]

Depend pada beannya

[@MrImux]

Kopi kapal api

[@lenyputrihan]

Dia juara berapaaa

[@coffeeworker]

Dia dapat peringkat 6

[@pukkapeter]

How is this a thing? 😂

[@pukkapeter]

Wind your neck in pal, you make coffee ffs

[@zenadventurer69]

This is such BS. You’re going to taste red grape and white wine. Tell me what’s wrong with this picture. The level of pretentiousness that these competitions have risen to puts sommelier BS to absolute shame. They seem less intent on making good coffee than making an impression…a product of the generation I suppose…all flash and no substance. Oh well. James Hoffman, where are you.

[@vab120]

I swear if I go there I would do every round silent. There’s too much talking nowadays, lots of blablabla. The jury is experienced enough to tell if what you made is amazing or absolute crap. Talking about the sun and the birds where the beans grow won’t turn water into wine. Coffee has taken the same blablabla path as wine. Who are you aiming at? Chinese tourists?😂

[@bbcrazzman]

you have no ideea what means this competitions for these baristas that do what they love every day, day by day aiming perfection just for preparation for a competition like this... bet you are not really a finest at your job.... so hats off for all the guys that they go for competition!

[@vab120]

@@bbcrazzman bet wrong. I just do my shit in silent, 20 people queue outside every morning before opening. Maybe I should start talking about how the gentle caress of the wind has brought subtle aromas of tobacco from the plantation next door? Or maybe I already write all that shit on the coffee packs? I just find coffee competitions stupid, it’s intellectual wank off.

[@miroyao3515]

Just recommend you to figure out the meaning of ' Specialty Coffee' and judge point of WBC before comment it without any intelligence.

[@vab120]

@@miroyao3515 honestly I could write books about this masquerade. You keep being a good client that can’t even make the difference between an ethiopian moka and a colombian pink bourbon, but still agrees silently anything the barista tells him because he’s « the barista ». You don’t know shit.

[@MarcoNoPolo]

The machine is doing the work. I could teach someone in less than 5 minutes to make espresso. Proper espresso from that machine. 7:06 his amounts were off. Obviously a human error. I've been making espresso for almost 40 years now. It's not that serious or difficult and doesn't take years of learning and skill.