Introduction to the rules of hand-brewing Coffee Competition examination questions and scoring criteria of wbrc Competition

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Briefly talk about some of the rules of wbrc's hand-made coffee competition, take this part as an example, because many contestants skip a lot of rules and look here directly when reading the rules. Of course, every rule can be interpreted as such an extension.

The rules of more than 20 pages include the definition and interpretation of coffee, water, brewing utensils, bean grinders, etc., the schedule of the competition, the handling of objections, and so on. I will not explain them in detail here, but say a few points as a side of the game.

The following quote the original text (2016 China Division qualifier):

That is to say: the wbrc game is divided into two parts: designated cooking, everyone uses the same beans; 2. Make your own cooking, bring your own beans and compare them to see who tastes good!

Explain a few points:

1. Present three cups of coffee one for each judge, not a cup of coffee for three people, let alone a cup of coffee divided into three cups.

I think all the people who came here in that uncalled era had the experience of occasionally making a cup of coffee delicious. Maybe you can stumble out a good cup of coffee by chance, and all three cups taste good, which requires you to have the ability to reproduce. As a rule, avoid this chance (or reduce it as much as possible).

two。 The judges of three cups of coffee and each cup of coffee are evaluated independently.

In principle, each judge is evaluated on the basis of actual performance. The judges will do one or more sensory proofreading before going to work. That is, the judges will drink the same cup of coffee together under the auspices of the referee (referee), and then make independent objective evaluations, and then each judge will give his or her own scores, and even explain the basis and logic of their own scores. The high or low scores will be adjusted to the corresponding consistent scores, and ensure that the standards are consistent in the following competitions. When reviewing the training and assessment every year, teacher Hu Yuanzheng will almost always say that the contestant may have prepared a cup of coffee on the court for as long as three months, and the score you give must be prudent and objective. (general meaning).

In addition, when each judge scores in the backcourt, he or she will actually drink the cup of coffee from the same group of judges to see if the performance without the cup is consistent. Although the referee will not directly participate in the scoring, but will record every detail, drink every cup of coffee, taste dozens of cups of this a day is very hard. If your score as a judge is biased, you will also be challenged. Although the judges say that they can evaluate independently and stick to their own opinions, you should know that there will be judges' comments at the end of the competition, and the contestants will come to you with your score form. If the scores are capricious and illogical, they will not only be questioned by the contestants. They will also gain the disdain of other judges.

3. Quantification in sensory evaluation is an objective prerequisite.

Coffee is a drink, the drink is for drinking, and the coffee in the competition has to be good. It's good. Either you say it's good or it's good. Comprehensive sense of smell / taste / touch, the score is divided into these items:

① aroma aroma, ② flavor flavor, ③ aftertaste finish (afterrhyme), ④ acidity acidity, ⑤ body mellow thickness (oral touch), ⑥ balance balance, ⑦ overall overall impression

There are many answers to explain sensory evaluation, which does not explain each item, in short, what is good, which one, how good is it?

And follow the rules, pay attention! The full score of each of the seven items is 10, and the score of flavor,balance,overall is × 2, with a total score of 100.

Pay more attention! If the scores of the three items of "× 2" are not high, the remaining scores will not be recovered even if they are high.

For example, usually feel that flowers and fruit sour are flirtatious bitches, only like body thick, sweet and bitter low-key coffee, put on the score table, body score is high, but the flavor score is not high, acid strength is not enough from the score will not be too high. At the same time, the balance score of the comprehensive items can not be high. Drop the score of two "x 2" items at once, so you don't have to talk about it later. (some logic of baking and cooking is omitted here.)

4. When you specify the cooking, the judges are blind, and even if you speak loudly while rushing in front of you, the judges will not be affected when they hear it.

5. Efforts to improve the positive experience: your introduction is useful only when cooking on your own, because it includes the exhibition section.

But not everything works. What is useful is the content that enhances the experience.

The following is the score table of self-selected cooking, three items of taste description,customer service,overall impression, in which the score of overall impression is × 2, so the total score of optional cooking is 140points.

Taste description: the flavor description part of the judges drank it. You didn't say it. If you don't drink it, you won't get a high score. Of course, there have been competitions described along with negative flavors before, and almost all of them have won. Do you think you can get any points? Is it already Chang Huai's benevolent heart to start with a score of 4? Because this introduction is negative flavor, negative flavor, negative flavor! That's a negative experience.

Customer service: I have seen people holding the mouth of the cup, seeing hair falling into the filter cup, seeing the judges write that there is water on the table, water in the cup, water in the pot, and so on.

Overall impression: this covers a wide range of content. Lack of affinity, lack of enthusiasm, lack of eye contact and so on can leave a bad impression on guests, right? That's the same for the judges.

Instead of the rating scale, let me give you a few examples:

For example: "I chose the water temperature of 85 degrees to improve the sweetness of coffee", this …... Are you sure it won't be sour?

For example, "this cup of coffee has a creamy texture". As a result, it is not smooth at all, and there is no sense of stickiness and water. This is definitely not to enhance the experience, but to make the experience worse.

For example, "the ratio of powder to water I used in cooking is 0.06." as a result, the referee recorded 18g of your powder and washed it down with 315g of water.

For example:

"I use a sieve to remove the very fine powder, which increases the sweetness of the coffee."

"I use a sieve to remove the very fine powder, so adjusting the particle size distribution can improve the best extraction rate of coffee and increase the sweetness of coffee while maintaining cleanliness."

Which experience is better for you to feel?

Everyone will talk about altitude, bean species, producing areas, treatment, annual rainfall, and average annual temperature, and they do not necessarily correspond to the performance of this cup of coffee. Similarly, they can not get any good scores.

If you have the temper to read so much text, it must be true love, don't you like it?

There is no end to talking like this, although there is still a lot to write about. Go ahead if you need me.

Without basic competition spirit, it is not suitable to participate as a contestant, let alone as a judge in close contact. Contestants, coaches, judges, and volunteers who compete in their own air tickets and hotels every year, each out of their love for the coffee industry, to make their own efforts to promote the prosperity of the industry step by step.

Moreover, the coach is not necessarily better than the contestant, the judge is better than the contestant. We are all equal and dear to each other. Ghosts and spirits are always outsiders.

Words full of disdain and sarcasm spray competition, you do not respect the industry's attitude towards excellence and hard work.

There are also some people who work in coffee, boast how much they love the industry, and ask themselves to take a seat in order to give up all kinds of high-end jobs in order to work in the industry. May I ask how you are logically consistent? How do you deal with yourself?

Above, write to coffee lovers and all tireless practitioners in this industry.