Boutique Coffee Competition World Coffee Competition and rules
World Barista Championship (WBC) World Barista Barista Competition
The rule of the World Barista Competition is that each player is required to produce 4 espresso, 4 cappuccino and 4 creative coffee based on Italian concentrate within 15 minutes. The judges will judge the contestants from the use of equipment, the blending of coffee beans, the skills of making coffee, the taste and appearance of coffee products, and the creativity of creative coffee.
World Latte Art Championship (WLAC) World pull Flower Art Competition
The World pull Art Competition is a competition that highlights artistic expression and challenges the barista's ability to perform live. Classic milk and espresso are covered with topping designed by baristas, full of taste and creativity.
Within 8 minutes, each contestant is required to use milk and coffee as raw materials and Italian coffee machine and coffee cup as utensils to make 2 identical lattes or macchiato; 2 identical espresso; and 2 identical drinks based on milk and coffee, with any tools and decorations to decorate the surface of the drink.
World Coffee in Good Spirits Championship (WCIGS) Creative Coffee drink Competition
The World Coffee in Good Spirits Championship promotes innovative beverage formulations, demonstrating the combination of coffee and spirits in the competition. From traditional Irish coffee to unique cocktails, the competition highlights baristas' skill in combining coffee with wine. Each contestant is required to make two identical cups of hot Irish coffee based on whisky, syrup, coffee and cream, and two identical, cold or hot alcoholic coffee beverages within eight minutes. The latter has no restrictions on the raw materials used. These two groups of coffee drinks must be presented separately, but the order is not required.
World Cup Tasters Championship (WCTC) coffee cup test contest
The World Cup contest is an award awarded to professional baristas for the speed, skill and accuracy of fine coffee according to their tasting. Coffee around the world has many different taste characteristics, and the goal of this competition is to enable baristas to identify the differences between different coffees.
During the competition, eight groups of coffee were served at the same time, each with three cups of coffee, two of which were exactly the same. No matter what method is used, the purpose of the competition is to let the tasters distinguish the different cup of coffee. 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 expertise.
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Baristas develop career prospects for coffee roasters
A small division and three masters in the coffee industry. Coffee makers are very important, one: small differences in production will bring great differences in taste to consumers. Cup testers and bakers are more important, as has been mentioned in the article. What I want to say is slightly different. There should indeed be four types of baristas in the coffee industry, which I think are cup testers, bakers, mixers, and producers. Instead of putting
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How to run a coffee shop Coffee 3.0 era
Xinzi said that the current cost recovery cycle of the coffee shop is only one year, and the slowest one can recover the cost within two years. As for the success of diffuse coffee, Xin Zixiang concluded: people remember that diffuse coffee is not because of coffee. This is similar to the famous saying written by Starbucks founder Howard Schultz in his autobiography "inject the Heart" eight years ago: Starbucks brand is better than coffee. Diffuse coffee is not
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