Introduction of world-class barista competition

One: World Barista Championship

World Barista (barista) Competition

The World Barista (barista) Competition (World Barista Championship) is currently the most professional barista competition in the world. Founded in 2000, the World Barista Competition is jointly sponsored by the European Fine Coffee Association and the American Fine Coffee Association, and currently has 56 member countries. The competition is held in different host cities in the world every year, and the contestants are the national champions of the world baristas competition, representing the highest level of coffee production in the country. Therefore, the competition also enjoys the reputation of "Coffee Olympics".

The rule of the competition is that each contestant is required to make 4 cups of espresso, 4 cups of cappuccino and 4 cups of creative coffee based on espresso within 15 minutes. The judges will judge the contestants from the use of coffee equipment, the blending of coffee beans, the skills of making coffee, the taste and appearance of coffee products, and the creativity of creative coffee.

Two: World Latte Art Championship

WLAC World Latte draw Competition

Today, coffee flower drawing has become a necessary professional skill in all kinds of competitions. Every year in the United States "COFFEE FEST" will hold the "The millrock latte art competition" World Coffee draw Competition. Gather experts from all over the world to show a variety of patterns and skilled skills in the competition, and in the coffee industry Olympic competition known as the "Word barista competition" WBC World Barista Competition, coffee pull is a necessary professional coffee technology for athletes. Each athlete will fully show his difficult drawing skills in the cappuccino event. The professionalism and importance of coffee flower in the Italian coffee industry. Coffee flower will continue to be the most important part of professional coffee technology in the future.

In this competition, each contestant is required to make 2 identical hot lattes or macchiato lattes and 2 identical hot macchiato espressos using milk and coffee as raw materials and Italian coffee machines and coffee cups within 8 minutes. And 2 cups of the same drinks based on milk and coffee, and can choose any tools and decorations to decorate the surface of the drink.

Three: World Siphonist Championship

WSC World Cup siphon Competition

Siphon brewing has gradually become a necessary professional coffee brewing technology for Barista all over the world, so the Japanese boutique coffee association SCAJ, especially the siphon contest that held the World Cup for the first time in 2009, will be held year by year with the assistance of SCAA (American Fine Coffee Association) and SCAE (European Fine Coffee Association).

In the first WSC World Awards in 2009, athletes from all over the world worked hard to show hope and won the honor, and the first competition was won by Li Yating (Osher Coffee) from Taiwan. The contestants from all over the world have begun to be eager to try, and it is believed that the competition in the second round will be more exciting. The siphon contest of the second WSC World Cup of 2010 will be held in Tokyo, Japan in September this year.

The rules of the competition are divided into the preliminary round and the final. In the preliminary round, you need to brew 3 pots, produce two cups of hot coffee (divided into two pots), and two cups of creativity (from one pot). The preparation time for the preliminary round and the competition time are 10 minutes each. Four or four cups of hot coffee and four cups of creative coffee must be made out of five pots in the final. 15 minutes of final preparation time and competition time.

Four: World Coffee Roasting Championship

World Baking Competition

The contestants' performance will be judged in three aspects, including the rating of raw coffee beans, setting the optimal roasting curve of specified coffee beans and the roasted products of coffee beans. The trick of a real coffee roaster is to make full use of his own experience and knowledge to set and perform a perfect roast. The baked products will be blindly tested by professional judges to determine the final score.

Five: Coffee In Good Spirits World Championship

WCSC World Coffee blending World Championships

Sponsored by SCAE, once a year, five sessions up to 2009. The aim is to encourage baristas to improve their knowledge and skills, to better combine the creativity of coffee and wine, and to pay attention to the quality of raw materials.

The competition requires each contestant to make two identical cups of hot Irish coffee based on whisky, sugar, 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.

Six: World Cezve/Ibrik Championship

WCIC Cezve/Ibrik World Championship

Hosted by SCAA, the first tournament was held in Cologne, Germany, in June 2009. An extension of the neglected Turkish and Greek coffee culture and art, promoting the way of coffee in Eastern Europe, the Middle East and North Africa. The competition allows competitors to take stage assistants, combined with performances, to complete three kinds of coffee: traditional coffee, spiced coffee and creative coffee.

Seven: World Cup Tasters Championship

WCC World Cup Evaluation Competition

This competition is very fierce! Eight groups of coffee are served at the same time, each with three cups of coffee, two of which are 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 culture background.

Eight: World Brewers Cup

World hand Coffee Competition

It is a competition for coffee hand extraction skills, which aims to improve the professional standards of manual coffee extraction skills and services. Contestants can choose any kind of manual coffee extraction tools, such as trickling pot, pressure pot, siphon pot, etc., to show three different coffee drinks to the judges. The fluency of the extraction process and the service process will be included in the evaluation. The essence of this competition is to bring baristas back to their roots and make a cup of high-quality black coffee for customers.