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Major changes of the World baristas Championships (WBC) in 2016

Published: 2024-07-18 Author: World Gafei
Last Updated: 2024/07/18, Photo: livestream DailyCoffeNewsMarch 27th, 2015: WCE, the organizer of the World barista Championships (WBC-World Barista Championship), has announced a major change in the 2016 competition in Dublin, Ireland. These changes mainly include the following three, and the other two changes will be announced during the SCAA annual meeting to be held in Seattle, USA on April 9-12 this year.

Figure: livestream

WCE, organizer of the World Barista Championships (WBC-World Barista Championship), has announced that there will be a major change in the 2016 competition in Dublin, Ireland. These changes mainly include the following three, and the other two will be announced during the SCAA annual meeting to be held in Seattle, USA on April 9-12 this year.

These three changes are:

1. The coffee machine for the competition will be changed to the Black Eagle "espresso coffee machine provided by the manufacturer Victoria Arduino, as shown below:

世界咖啡师锦标赛(WBC)2016年的重大变化

世界咖啡师锦标赛(WBC)2016年的重大变化

two。 The coffee mill will be the K30 Vario provided by the manufacturer Mahlk ö nig, and contestants are prohibited from bringing their own coffee mill:

世界咖啡师锦标赛(WBC)2016年的重大变化

At the Dublin WBC2016 Finals, Mahlkonig will provide 30 K30 Vario coffee mills for contestants.

3.

In past competitions, contestants have been asked to make three drinks: Espresso,Cappuccino and Signature coffee (Creative Coffee), in which the requirement for Cappuccino is: a single serving of Espresso coffee and smoked milk, the thickness of the foam is not less than one centimeter, and the capacity of the container is between 150ml and 180ml. However, from 2016, Milk coffee (Milk Coffee) will replace Cappuccino, and the requirements will also be more flexible: a single Espresso and milk mixed into a hot drink, the size of the container is between 30ml and 240ml, and the ratio of coffee to milk is decided by the contestants themselves.

This year's (2015) competition in Seattle will be the last appearance of Cappuccino.

WCE said that the use of mills and the prohibition of bringing their own coffee mills are designed to make the competition platform fairer and return the focus of the competition to the spirit of originality. WCE noted that the competition allows contestants to invest a lot of time, energy and money, but each player's financial strength and ability to obtain resources are different.

Speaking of which, the compiler thought: for the same reason, should we also specify a unified competition bean and forbid contestants to bring their own coffee beans? Because some contestants can easily get world-famous high-quality coffee beans, while some contestants work hard to see better quality beans; some contestants can use world-famous roasters, while others have never seen a roaster.

The 2016 finals of the World baristas Championship (WBC) will be held in Dublin, Ireland.

世界咖啡师锦标赛(WBC)2016年的重大变化

Figure: Sprudge

Considering that domestic readers are sometimes unable to open the original text link, now attach the original English report, interested friends take a look at the original text:

Major changes are coming to the World Barista Championship format beginning in 2016, including a single grinder limitation, a new espresso machine model and a new "milk drink course" that replaces the 15-year-old "cappuccino" component. World Coffee Events, the Dublin-based group that produces the WBC, says it plans to announce two additional big changes for next year's competition during the upcoming world championship in Seattle.

"While we've made small changes to the competition format over the years (remember the mandated sugar bowls), it's time we introduced more changes-bigger changes," the group announced today, adding, "changes that bring the focus of the competition back to its innovative roots."

The equipment changes involve partnerships with Victoria Arduino, which will provide its "Black Eagle" espresso machine, and Mahlk ö nig, which will provide K30 Vario grinders. The decision to disallow competitors to bring their own grinders for competition use reflects what WCE describes as "an effort to level the playing field and bring the focus of the competition back to its original ethos."

"WCE recognizes that many competitors-as well as the team of people supporting them-incur a large cost in preparing for the competition in time, energy, and competition supplies," the WCE announced. "With 50 + sanctioned national bodies spanning the globe, WCE also recognizes that not all competitors have the same resources at their disposal."

As part of the sponsorship deal, Mahlk ö nig will be providing some 30 grinders for the WBC, as well as "supporting" national competitions leading up to the WBC, which next year takes place in Dublin.

This year's WBC in Seattle will also be the swan song of the competition's cappuccino, which is being replaced by the more broadly defined "milk drink."

"As new specialty coffee culture emerges, and social media and the internet make the world smaller, we now know that there is more than one way to serve incredible milk and coffee drinks," WCE announced.

The cappuccino drink has traditionally been one of three drink types required in the competition, along with an espresso and a signature drink. The cappuccino requirements currently include a single shot of espresso and textured milk and foam, with a minimum foam depth of 1 cm, served in a 150 to 180 ml cup. The new milk drink requirements are far more flexible, calling for a hot beverage made from a single shot of espresso and milk, served in a 30 to 240 mL cup.

"The changes we're announcing represent exciting steps towards a new WBC," Stephen

Morrissey, chair of the WBC Competition Working Group and 2008 World Barista Champion said. "Our community has always been highly invested in the future of the competition, so we want to be entirely transparent about why these changes are being made." (- By Daily Coffee News)

For WorldCoffeeEvent's report, see the link:

Http://www.worldcoffeeevents.org/evolving-the-wbc-2016/

Source: Huang Wei boutique coffee roasting blog

Http://blog.sina.com.cn/s/blog_692bf2b70102vtpy.html

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