WBC World Barista Competition Review Rules Notes

The WBC competition is a worldwide coffee competition that began in 2000. The 2006 World Barista Competition was held in Bonn, Switzerland in May this year. A total of 39 countries took part in the competition.

The reason for introducing the rules of the WBC game to coffeeing's friends in detail, I hope you can have a correct understanding of the competition itself.

The Organizing Committee of the World Barista Competition is a non-profit organization registered in London, England, which is mainly responsible for organizing the World Barista Competition. The company's board of directors is composed of representatives of the American quality Coffee Association and the European Coffee Association.

The purpose of the competition is to promote the recognition of the profession of baristas, to increase the knowledge and experience of baristas through the preparation and production of high-quality espresso, and to better promote quality coffee to customers through baristas' knowledge and taste of quality coffee. Make this competition a basic event on the world coffee calendar. Among them, the promotion and promotion of quality coffee has always been the standard of SCAA and SCAE.

The scoring standard of the baristas competition is divided into two parts, and the judging manual introduced now is based on Triest of Italy.

The first part is the technical scoring standard, and the second part is the taste scoring standard.

In the final, it is usually made up of seven judges. Seven judges will evaluate each contestant. One general judgment, two technical judgments, and four sensory judgments. The score given by the chief judge is not included in the total score of the contestants. The score of the two technical judgments is given to find the average plus the score of each sensory evaluation. The final score of the contestant will include the total score of the four sensory judges.

The score range of technical evaluation is the same as that of taste evaluation. Yes = 1 / No = 0-orange area

The rating is used in the blue area. Unqualified = 0 qualified = 1 generally = 2 good = 3 very good = 4 very good = 5 excellent = 6. You can give me half a point. The lowest valid score is 1, half of which is valid from 1.5, and the highest score containing half of a score is 5.5.

Teacher Wen, teacher Wen blog [http://blog.sina.com.cn/wenlaoshiboke]

The WBC standard is that baristas can't change anything on the machine, such as the handle.

There is also a rule to introduce: in the Triest final, each player is required to make four espresso,4 cappuccinos in 15 minutes and four homemade drinks based on espresso.

Let's start with the technical score section:

The beginning of the first part

1-6 at the scene of the competition

Whether the work area is neat (at the beginning) 1-6

Coffee cup preheated 1-6

Whether a clean rag is prepared or not.

At the beginning of the show, there are at least three clean rags. Baristas should have separate rags at prep time. If so, a point should be given.

There are at least three yuan!

For the neat work area of the competition site (start)

A neat work area at the beginning

A small amount of coffee powder is acceptable around the bean grinder. Baristas have to work, so there are some coffee powders around the bean grinder that do not deduct points. The score ranges from one to six. If the work area is very chaotic, give zero. Sometimes it is difficult to distinguish between 4 points and 5 points, but you can give extra points if the overall impression is really good.

Other aspects that should be considered

1. Baristas organize their work areas in a practical and effective way. If this is the case, points will be added. If all the above are in the right place, you can give a score of 3-5.

two。 Too much preparation has been made. If the milk is in the milk pot, the material has been added to the blender and water has been prepared in the cup, all beverage preparations should be carried out during the performance. If the barista does this, he can only get 1-2 points in this part.

Part II: espresso

1Murray 6 whether or not

Operation skill score 10

Understanding of bean grinder 1-6

Is it possible to wash your bubble hair?

Is the cleaning / dry filter before adding coffee powder

There is no spraying and waste of 1-6 in the process of grinding / pouring beans.

Correctly pour beans and fill 1-6

Whether to clean the filter handle (before buckling the nose)

Is it possible to cook immediately

Extraction time (20-30 seconds.) Whether or not

How do you deduct points if you time out during operation?

The maximum deduction for overtime is no more than 12 points, but the referee rules do not specify how many points will be deducted for one minute of overtime.

Additional knowledge:

one. In international competitions, three-headed coffee machines are used, but most people only use two of them in official competitions, and most contestants use doublefilter.

two. Milk is brought by itself in international competitions, but I don't know very well in our domestic competitions.

three. The right misery.

Coffee cups come in many different sizes, shapes and materials, but WBC is standard. The coffee cup should be made of porcelain. The size (total capacity) of the coffee cup should be 50ml, 50ml, 80ml, 1pm, 5ozto, 2pm, 5oz. Glasses are not acceptable.

four. Roughly speaking, the competition process is to make 4 espresso,4 cappuccinos and 4 optional coffee drinks in 15 minutes. If you want to know more specific information, you can only patiently wait for me to publish all the judges' scoring criteria, and when you understand the scoring criteria, you will naturally know what to say and what to do.

Copyright Information:

The above article is transferred from the official account [Muyu Cafe]. Please indicate the source when reproduced.

The original text is from: Muyu Cafe

Original author: Mr. Komaru