Introduction of the World baristas Competition WBC and explanation of the scoring Standard

WBC is the World Barista Competition, the full name is World Barista Championship, and the World Barista Competition (WBC) is the leading coffee competition in the world.

Jointly sponsored by the European Special Coffee Association and the American Special Coffee Association, it focuses on promoting coffee culture and improving the professionalism of baristas. This year's golden age let audiences from all over the world set off wave after wave of the best parts in the local and various regions. Every year, champions from more than 50 countries around the world complete 4 espresso, 4 cappuccino and 4 creative coffees within 15 minutes according to strict requirements and standards. WBC certified judges from all over the world evaluate the taste, purity, creativity, technical level and overall performance of the drink. The annual WBC event is accompanied by the mellow aroma of coffee with coffee culture lovers around the world to spread and stick to the dream of coffee.

The World baristas Competition China trials (CBC) is authorized by the World baristas Competition (WBC), which is currently the only coffee making competition in China with professional standards, system operation and international certification. Since the competition was introduced into China in 2003, it has focused on the production and technology of coffee, and has been committed to carrying forward the concept and cause of Chinese coffee culture. 20 districts will be set up throughout the country to select contestants. Chinese mainland covers major central cities in East China, North China, South China and Southwest China. The selected baristas will showcase their skills at the HOTELEX Shanghai (Shanghai International Hotel supplies Fair) from March 31 to April 3, 2014, competing for the only place to represent China in the overseas World Barista Competition (WBC).

The WBC competition is a worldwide coffee competition that began in 2000. A total of 39 countries took part in the competition. 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.

The WBC standard is that baristas cannot change anything on the machine, such as filter handles.

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.

The beginning of the first part

Is it 1-6 at the scene of the game?

Neat work area (at the beginning) 1-6

Coffee cup preheated 1-6

Whether to prepare a clean rag, yes or no

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

Is it true that the scene of the competition is 1Mui 6?

Operation skill score 10

Understanding of bean grinder 1-6

Whether to rinse the bubble head

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

Is it right to clean the filter handle (before buckling the nose)?

Is it possible to cook immediately

Extraction time (20-30 seconds.) Yes or no

Source: network