Introduction to Coffee Competition

At present, the three most influential coffee associations in the world: the American Fine Coffee Association (SCAA), the Japanese Fine Coffee Association (SCAJ) and the European Fine Coffee Association (SCAE).

★ WBC:world barista championship

The World Barista (barista) Competition is a top professional barista competition launched by SCAA and SCAE. It began in 2000 and has about 50 member countries. This international event held every year in different host cities attracts baristas from more than 45 countries around the world. All baristas are champions of their national competitions, so Beresta is also known as the "Olympic" competition in the coffee industry.

The rule of the competition is that each contestant is required to make 4 cups of ESP, 4 cups of cappuccino and four times the amount of creative coffee based on espresso in 15 minutes. The judges evaluated the contestants from the aspects of the use of coffee equipment, the blending of coffee beans, the skills of making coffee, the taste and appearance of coffee products, and the creativity of creative coffee.

★ WLAC (world latte art championship) latte Art World Championships

Hosted by SCAE, the sixth session will be held in Cologne, Germany in June 2010. Within 8 minutes, each contestant is required to make 2 cups of hot latte or macchiato and 2 cups of hot macchiato espresso using milk and coffee as raw materials and Italian coffee machine and coffee cup as utensils. And 2 cups of drinks based on milk and coffee, and can choose any tools and decorations to decorate the surface of the drink.

★ WCSC (World coffee in good spirits championship) Coffee blending World Championships

The annual competition, hosted by SCAE, has been held for five times up to 2009. The aim is to encourage baristas to improve their knowledge and skills, to better combine the creativity of coffee and wine, and to pay attention to the quality of raw materials. The competition requires each contestant to make within eight minutes two cups of hot Irish coffee based on whisky, sugar, coffee and cream, and two cups of cold or hot alcoholic coffee drinks, with no restrictions on the ingredients used. These two groups of coffee drinks must be presented separately, but the order is not required.

★ WCC (world cup tasting championship) World Cup Test Competition

The annual competition, hosted by SCAE, has been held six times as of 2009. The rule of the competition is to prepare eight groups of coffee for the players, each with three cups, of which two cups are the same, and the competition time is eight minutes. No matter what method is used, the purpose of the competition is to let the tasters distinguish the different cups of coffee in each group. If the final result is the same, the player who takes the least time will win. The competition is more about testing the contestants' coffee culture background.

★ WSC (world siphonist championship) World siphon Coffee Competition

The annual competition, hosted by SCAJ, has a history of nine years in Japan. In 2009, it expanded into a world-class competition.

Contestant qualification: two years of experience in siphon cooking, which needs to be recommended by the association.

Competition content: brew 3 pots in the preliminary round (two pots of hot coffee and one pot to make two cups of creative coffee)

Final brewing 5 pots (4 cups of individual, 4 cups of creative coffee)