From cafe to barista contest

For baristas, the barista competition is a new world. Although the national barista competition has been held in China for more than 10 years, the number of barista competitions is still limited, and only the champion can be promoted to participate in higher-level competitions. For example, in the World barista Competition, each participating province sends a local selected champion to determine the Chinese champion at the Shanghai International Hotel products Expo held in March-April every year. The champion then represents China in the annual World Barista Championship in May, which will be held in Melbourne, Australia in 2014. At present, there are few small-scale barista competitions in China, so participating in the barista competition seems to be far away from most baristas.

The rules of some baristas' competition seem to be standardized, but preparing food to others is just like the interpretation in "God of Food". Baristas make customers feel not only the charm of coffee, but also a kind of transmission of mental state, just like the infection of positive ability.

Baristas who usually do well in cafes may not be able to stand out from the competition. There are a lot of special training about the competition, which can help baristas learn how to get good grades in coffee taste and blending skills. This knowledge will also benefit you a lot in the cafe.

So, how should we prepare for the barista contest? Chinese and foreign baristas should pay attention to the following aspects:

Be familiar with scoring standards

First of all, baristas are usually internationally accepted rules and scoring standards, so it is very important to carefully read and master these scoring standards and competition rules. In this way, the contestants can know what the judges want, do as required, prepare better and reduce the chance of losing points in the course of the competition. This may seem easy, but not everyone can do it completely. Many habits need to be perfected in long-term repeated training, which requires baristas to "one minute on the court and ten years off the court." A good barista is not achieved overnight, nor can it be raided temporarily.

The choice of coffee beans

Espresso is the largest proportion of the three rounds of the competition, but also the fastest production time, on the day of the competition, introduce your work to the judges, it is also easy to get a good score. Generally speaking, the difficult thing is to take weeks or even months to decide on tasting, baking, experimenting, and analyzing various production methods and varieties of coffee beans. Once you have decided on the variety of coffee beans to use, it is easy to get a high score in the competition according to the scoring criteria.

Creativity and coordination

Creativity and coordination are reflected in how you present the coffee to the judges, what music is used in the blending process, and what kind of utensils and napkins are used to match the coffee. After all, the taste of the coffee is not just tasted by the tongue.