Take a look first! New rules of the 2017 World Barista Competition

Yesterday, the official website of WCE released some changes to the rules of the 2017 World Barista Competition (World Barista Championship). The following is a summary of the changes to this rule.

In order to provide the possibility of better service at the World Championships, contestants can choose the console from the designs of 9 different heights and seats offered by WBC.

I.

3.2 Overview of the competition area

3.2.1 console layout

Contestants can choose from 9 different designs of WBC consoles. In all designs, the competition machine console will be set to a fixed height and fixed position. The additional table is adjustable in two specifications-high and low-according to the requirements of the contestants. Contestants can also choose the seats of the judges, who can sit in low chairs, high bar chairs or stand up. During the presentation, the contestants need to determine the design of the console, the height of the table and the arrangement of the judges. Except for the coffee machine console, the judges can be served drinks at any other table. If required, any asymmetrical setting can be reversed in direction.

WCE will provide a complete list of photos and furniture sizes on June 1st, 2017.

All WBC designs will have a media-free area of 7 meters in diameter, a 1.8L*0.9W*0.9H (m) espresso coffee maker console, and two interchangeable 2.4L*0.75W*1.0H (m) tables for making and serving drinks.

3.2.1 …

The National Regionals will require the use of a standard table, which should be as close to the required range as possible.

ESPRESSO Coffee Table (1.8L*0.90W*0.75-1.00H)

Display table (1.8-2.4L*0.60-0.75W*0.75-1.00H)

Work desk (1.8L*0.60-0.75W*0.75-1.00H)

Dustbin without media ring (7m diameter)

Notes:

The bean grinder can be placed on either side of the coffee machine.

5.1

The players of the preparatory meeting will be asked to choose the layout of the competition table and the position of the judges. At the preparatory meeting, the contestants should also give the selected water temperature. If you do not participate in the preparation meeting, it may lead to disqualification.

5.2 work area layout time

The field staff need to ensure that before the preparation time of each contestant begins, the layout of the competition venue is consistent with its requirements (such as the position of the bean grinder, electrical appliances, and table layout). For details of the layout time of 7 minutes, see 3.1.

2.

3.0 Competition flow

3.1 Overview

a. The competition area consists of at least three tables with consecutive numbers (for example, 1pm, 2pm, 3 etc.).

c. Each competitor has 44 minutes, including the following components:

I. 7 minutes table setting time

ii. 15 minutes to prepare.

iii. 15-minute game / operation time

iv. 7 minutes cleaning time

(note: this change is limited to the World Series, and the National Regional Competition will remain unchanged as before.)

d. Contestants are allowed to enter the competition area during preparation time, competition time and cleaning time. However, the 7-minute table setting time will be done independently by the WCE staff, based on the contestants' specific instructions.

e. The complete competition process will be provided to the contestants two weeks before the competition.

f. The competition will consist of three rounds, the first round (all contestants), the semi-finals (16 contestants) and the final (6 contestants).

i. At the end of the first round, there will be a ceremony to announce the winners of the group competition and the 16 contestants who have reached the semi-finals. At the end of the final, there will be an award ceremony and the finalists will be awarded 6th to 1st place.

3.

5.4 Competition Music

Contestants can carry music, including CD, MP3 players, USB drivers, or unlocked smartphones in flight mode and do not disturb mode. It will be broadcast during the semi-finals and final rounds.

7.1 introduction of microphone and MC

Contestants will be required to wear wireless microphones during competition time; however, microphones will only be turned on during operating hours. In the semi-finals and final rounds, the host will introduce the contestants to the audience.

4.

3.0 Competition flow

3.1 Summary

h. At the end of the first round, the top 15 contestants with the highest scores will first enter the semi-finals. The member of the group with the highest score in the semifinals will be the 16th contestant to enter the semifinals.

5.

4.1 ESPRESSO machine

The ESPRESSO machine provided by WBC, the pump pressure has a fixed parameter (8.5-9.5Bars) and can not be changed by the player. The temperature of the machine can be set to any temperature between 90.5-96 degrees Celsius (195-205 degrees Fahrenheit). The competitor's temperature requirements must be raised during the contestant's presentation and will be set and verified by the engineer of the ESPRESSO machine sponsor. Contestants can make a request to the WCE staff to change the temperature setting at the end of the practice time. If there is no temperature requirement, the machine will be set at an intermediate value of 90.5-96 degrees.

(note: the part related to water temperature regulation is limited to the World Games, and the water temperature of the national regional competition is not adjustable, which is the same as the previous rules.)

4.3 disqualification from the competition

Contestants shall not change, adjust or replace any originals, settings or composition of the coffee machine and the sponsored bean grinder, otherwise they will be disqualified except for the adjustment of water temperature as permitted by the rules. Any change or adjustment will result in disqualification (such as handlebars, strainer, pressure, steam pipe sprinkler, grinder, etc.). Any damage to the equipment caused by the competitor's misoperation or improper operation will result in the competitor being disqualified.

VI.

2.0 competition

2.1 Summary

A.WBC has three scoring judges, sensory, technical and referee.

I. in the first round of WBC, there will be four sensory judges, one technical judge and one referee. Shadow judges who do not score may appear on the court.

ii. There will be four sensory judges and a referee in the semi-final and final round of the WBC. Shadow judges who do not score may appear on the court. When there are no technical judges, the referee will grade the management of the console and the hygiene at the end.

iii. The National Regional Competition will be composed of four sensory judges, two technical judges and one referee.

g. All contestants are required to participate in the team bar service:

i. All coffee and coffee brewing tools will be provided for contestants

ii. There will be 20 minutes of preparation time and 40 minutes of service time.

10.1.2 Total score of contestants

In the first round, the total score of the contestant will be composed of the score of the technical rating scale plus the scores of the four sensory scoring scales, minus the overtime penalty. The referee's score is not included in the total score in the first round.

In the semi-finals and final rounds, the total score of the contestants will be composed of the scores of the four sensory scales plus the scores of console management and hygiene at the end of the referee's score table, minus the overtime penalty.

12.0 evaluation standard

12.2 Competition area

A technical judge will appear in the first round of the WBC competition, and 0 technical judges will appear in the semi-finals and final rounds. The technical jury judges the cleanliness of the competition area at the beginning and end of the operating time. When the technical judges do not appear, the referee will judge the sanitary condition at the end. In the national regional competition, there must be two technical judges in each round.

7.

13.2.1 neat work area (at the beginning) / clean dishcloth

e. The coffee cup needs to be preheated before it is removed. Unless the competitor uses his or her own equipment to preheat the cup, the cup should be placed on top of the ESPRESSO machine.

8.

In the "accurate flavor description" of 14.2.3 14.3.3 14.4.6 and the "taste balance" of 14.3.2 milk coffee, a sentence is added:

The flavor characteristics of drinks should support boutique coffee.

9.

14.3.1 Vision

In the visual evaluation of milk coffee, a word "balance in the cup" is added-the balance in the cup.

10.

Since espresso flavor has become the focus of flavor balance in creative coffee, the original phrase "dominated by espresso flavor" was removed from the 14.4.4 degree of creativity and comprehensive effect.

Eleven.

6.3 judges' table

The original phrase "the water for the judges can be placed on the table within the preparation time, however, the water is not allowed to be poured into the glass before the operating time begins, otherwise the contestants will get a zero score on all sensory scores".

12.

10.2 after the WCE Manager has scanned the score sheet, contestants will be allowed to keep their original score sheet.

Thirteen.

5.8 translator

The score of the contestant is based on the contestant's translation, not on the contestant's oral description.

14.

4.2 there is no liquid or raw material on the coffee machine

There was no change in the content, and the words "on the technical score table" were removed. (because there are no technical judges in the WBC semi-finals and final rounds, the scores of console management items will be scored by the referee.)

7.8 end time of the game

An additional sentence was added: only the time recorded by the referee or the official timekeeper can be used to grade.

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