THE competition was hot for the northern heat of a worldwide coffee-making competition held in Kirklees.

Seven baristas - espresso-making experts - each had 15 minutes to make 12 drinks.

The drinks were a mix of traditional coffees and signature drinks, using unusual ingredients like banana and honey.

The top two baristas will take part in the finals of the UK championship in London on February 28.

The winner of the national final will go on an all-expenses paid trip to America's coffee capital, Seattle, in April.

There, they will compete against finalists around the world.

Throughout the competition, the baristas are judged by top Speciality Coffee Association of Europe judges. The northern heat was held at Coopers Coffee, based on the Calder Trading Estate at Cooper Bridge. The judges were owner David Cooper and sensory expert Anette Moldvaer, from Norway.

Ashley Short, national sales manager for Cooper's Coffee, said: "David and Anette are among just 37 association-approved judges in the world.

"It is great that we have judges of such a high standard.

"Performing in front on them and their peers put the baristas under extra pressure."

The winner of the northern regional final, who goes through to the UK final, was Simon Robertson, of Leoni Coffee Shop in Malton, North Yorkshire.

The runner-up, who is also in the UK final, was Tom Wilkinson, from Coffee Revolution, Sheffield.

* Beans are better than pre-ground coffee. Either way, choose a good-quality espresso coffee - usually a blend of different beans.

* Make sure the coffee is fresh.

* If grinding your beans, ensure the grinder is set correctly. If it grinds too coarsely, water will flow through the coffee too fast when you make your espresso. If it grinds too fine, water will not flow through quick enough. Water should take 18 to 23 seconds to pass through perfectly-ground coffee.

* You should use only the first fluid ounce of espresso made from eight grams of ground coffee. The rest will taste inferior.

* If you are having milk with your espresso - to make it a latte or cappuccino - remember all types of milk will foam if steamed. However, fresher milk works best.