WBC World baristas Competition-- A high standard to measure baristas

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WCE (World Coffee Organization) is currently the most influential organization hosting coffee events in the world. It has held a total of 6 world championships, namely: WBC (World Barista Championship) World barista Competition, WBrC (World Brewers Cup) World Coffee Brewing Competition, WCIGS (World Coffee In Good Spirits Championship) World Coffee and Spirits Competition, WLAC (World Latte Art Championship) World Coffee pull Competition, WCTC (World Cup Tasters Championship) World Coffee Cup Test Competition, WCRC (World Coffee Roasting Championship) World Coffee roasting Competition.

Among them, WBC is a competition to test the comprehensive ability of baristas, which is called "World Coffee Olympics".

The champions in the WBC competition are role models among baristas. So here we learn from WBC's rules of the game: how to be a good barista.

An overview of WBC:

Within 15 minutes, each contestant is required to produce 4 cups of espresso, 4 cups of milk coffee and 4 cups of creative coffee based on espresso. The judges will judge the contestants from the use of coffee equipment, the skills of making coffee, the taste and appearance of coffee products, the creativity of creative coffee, the quality of service, and so on.

The contestants participating in the WBC are all champions representing their countries. Each contestant will have 44 minutes:

7-minute console arrangement time (this item will be completed by WCE staff according to the requirements of the contestants)

15 minutes to prepare.

15-minute game (demonstration) time

7 minutes cleaning time

So what does a good barista need to have?

Professional coffee skills

Making a cup of Espresso and milk coffee should be the most basic skill of every barista. Therefore, the requirements of Espresso and milk coffee in WBC are of great reference value.

In 20s~30s (optional), 25~35ml coffee with crema extracted by water from 90.5 to 96 degrees Celsius at 8.5 to 9.5 atmospheric pressure.

Using 60ml~90ml containers, the cup should not be overheated so that it is not easy to hold or safe to drink.

Milk Coffee:

Each drink contains a single serving of Espresso, and the drink does not exceed 240ml.

Do not add sugar or other substances.

The contestants can decide for themselves whether to pull flowers or not.

On the surface of the drink, the color of the blend of milk and coffee should have a clear contrast, and the foam should be smooth and shiny.

WBC's requirement for Espresso has become the standard for most baristas to make espresso. Try to keep the technique and flavor consistent with each drink.

With regard to milk coffee, in the usual work, except that Espresso needs to be made according to the same requirements, the other parts can be slightly adjusted according to the actual situation. The most important thing is to get customer satisfaction.

When making every drink, baristas should be skillful, dedicated, efficient and of high quality. This is the most basic skill requirement for baristas.

A strict demand for details

A good barista must be very detail-oriented. Details are particularly important in the process of making coffee and when serving customers.

Some details that need to be paid attention to in the WBC competition are also very applicable in the usual work.

Personal hygiene:

1. Dress neatly and wear a clean apron

two。 You can't touch your face, mouth, ground, etc., and then make drinks.

Keep the bar and utensils clean at all times:

1. Prepare enough rags

two。 The powder bowl should be cleaned before and after use.

3. The method of powder distribution and filling should be consistent, and the handle should be cleaned at the end of filling.

4. Extract immediately after the handle is installed.

5. Rinse the brewing head before each coffee extraction, and wash the brewing head after the handle is removed at the end of the extraction.

6. Dry the filter tray at all times

7. Spray the steam pipe before and after foam, and clean the steam pipe after foam.

8. There should be no liquid or other raw materials in the warm cup area of the coffee machine.

9. The rag cannot continue to be used after it touches or falls off the ground (after cleaning)

Minimize the waste of materials:

Avoid wasting coffee powder and milk as much as possible. In the game, points will be deducted if the amount of waste exceeds a certain limit. Usually baristas need to develop good habits to save raw materials but not cut corners.

Perfect service:

1. Before providing the drink, we should provide the customer with tasteless water, and then add the water according to the customer's demand.

two。 When producing Espresso, it is necessary to provide customers with suitable spoons and paper towels in addition to water. Paper towels and tasteless water are also needed when producing milk coffee.

3. The cup should not be overheated so that it is not convenient to hold or safe to drink.

4. Smile when looking at the customer and, if necessary, introduce to the customer the way the drink is drunk and the flavor that may be tasted. Words should be appropriate and there should be no swearing.

5. Play the right music

Good communication skills and service can create a pleasant and comfortable atmosphere between baristas and customers. No matter who the barista is after leaving the bar, as long as he or she stands at the bar to make coffee for the customer, he should serve the customer wholeheartedly until he or she is satisfied.

Have a wide range of knowledge about coffee

Baristas' knowledge should not be limited to the three drinks in the competition. Knowledge of coffee origin, variety characteristics, roasting and various utensils will bring baristas closer to the champion. When serving customers, baristas can also use their broad knowledge to impress customers and leave a good impression in their hearts.

Be passionate about the career of a barista

Not excessive pursuit of fame and wealth, enthusiasm for the profession is the driving force for continuous progress.

Be full of creativity

The content of the Creative Coffee competition in WBC is designed to allow baristas to show their creativity.

If necessary, baristas need to introduce to customers the ingredients used in the drink and how to drink it (including smelling, stirring, tasting, etc.).

The method of making drinks and the choice of ingredients should be original.

Good appearance and balanced flavor will add points to the drink. Cutlery, decorations, ingredients or instructions should not affect the drinking of drinks.

Ingredients and Espresso should be able to blend well, set off the flavor of Espresso, and create an interesting taste experience.

To stand out and make a unique cup of creative coffee drink that makes customers happy is a necessary skill for a good barista.

Creativity symbolizes continuous innovation and development. Excellent creativity can propel the coffee industry to a better direction. If you win and eliminate the fittest, time will judge whether you can go higher and farther. If you stick to your eyes, you will eventually be overwhelmed by the trend.

WBC's rules of the game are not the only criteria for judging baristas, but they represent most people's understanding and judgment of good baristas.

With the passage of time, these rules are constantly updated, baristas can try to set higher standards, size up the situation, urge themselves to make progress, and believe that they will gain more pleasure and benefits in their career.