c o m p e t i t i o n f o r m at
W o r l d ’ s R i c h e s t B a r i s ta C o m p e t i t i o n
Have you got what it takes?
E V ENT
Taking place over the two days of Café Biz, teams of baristas from around the world will battle it out on stage to take
home the prizes in the World’s Richest Barista Competition. Only the best will survive.
The challenge is designed to reproduce the pressure of what happens in great espresso bars around the world. Under
pressure, baristas must co-operate as a team to ensure the three things that matter to coffee customers; fast service and
excellent presentation whilst maintaining quality.
It’s a dynamic format that gives the judges, competitors and audience instant results. It’s a colourful and energetic
display of talent from some of the world’s best baristas.
Prize
$50,000 prize pool
consisting of:
First $35,000
Second $10,000
Third $5,000
FORMAT
• Four baristas per team
• Two teams on stage to fight each other simultaneously
• Each team is to serve the required drinks from the beverage order cards with as much art and taste as possible in the
allotted time.
• The beverage cards will include take away and dine in (ceramic cup use) scenarios across the following categories:
- Espresso
- Long Black
- Latte
- Piccolo
- Cappuccino
- Coffee beverage including Da Vinci syrup
- Brewed coffee
- Single origin espresso
- Signature Beverage
• Milk based beverages will be free pour or a specific pattern (rosetta, heart, tulip, swan etc.).
• See beverage card examples page 8
Pa g e 1
World’s Richest Barista Competition
c o m p e t i t i o n f o r m at
Group Phase and Knockout
The competition will consist of a group phase (round robin) followed by a knockout competition.
Group Phase
Each team will have the possibility of competing up to 4 times.
Teams will compete in head to head bouts to produce two beverage order cards with a total of 14 orders to be served
in 14 minutes.
Points – per bout:
Win 3 points
Tie 1 point
Loss 0 points
Upon completion of all bouts within the Group Phase the top two teams from each group will progress through to the
Knockout.
Tie: In the event of a tie, the team with the highest number of cups from all bouts will progress through to the Knockout
phase. If the number of cups is also tied, a beverage order card playoff (7 minute round) will be held between the teams
involved to determine the winner.
Knockout
Teams will compete in head to head rounds to produce three beverage order cards with a total of 21 orders to be served
in 21 minutes. The winner of the bout will progress to the next round.
Tie: In the event of a tie within these bouts there will be a count back to 20 cups to determine the winner.
The overall winner will be announced immediately following the Grand Final on Sunday 24 May 2015
Teamwork
Baristas may organise themselves to do any tasks they see fit behind the machine in order to best serve their drinks as
quickly as possible and so they taste as good and look as good as possible.
Drinks Order Card
Upon start of timer, one team member from each team collects the first beverage order card from the judging table.
Both teams receive the same cards in the same order. Drinks must be served to the judging table and placed on the
corresponding square in numerical order as per that card. Upon completion of first order card the second card can be
taken and so on.
Each beverage order card could be for any number of drinks and any type of coffee drink per above list.
Cups and Saucers
Ceramic cups must be presented with saucers.
If a cup is dropped or spilled it can be replaced during competition time.
Only the cups served to the judges table will be judged/scored
TIMING
Timing of Competition
SetUp
Teams will have five minutes to get their workstation ready to best suit their coffee delivery. Ie. beans in hopper/s, grinder
calibration, sample/practice espresso shots, urn and brew equipment, placement of all equipment/ingredients. Once five
minutes is complete teams will be asked to step back from their station and wait.
Competition Time
Competition will begin once the MC says go. Timer is stopped when the allotted time for that round is up. If drink orders
are not complete then those coffees are not allowed on the table and will not be judged.
Pa g e 2
Clean Up Teams will have five minutes to clean up. During clean up, teams must ensure they remove their coffee beans from the
grinder and leave the machine, grinder and workstation cleared and clean for the next competition round.
After each bout the Head Judge will advise runners to clear the beverages from the judging table and the table will be
reset ready for the next bout.
World’s Richest Barista Competition
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J UDGE S
3 judges plus Head Judge
Judging
There will be three judges each with a different coloured poker chip.
Milk coffees: Piccolo, Latte and Cappuccino coffees will be judged on latte art presentation or taste.
Presentation: design clarity taking into consideration contrast, symmetry, size, foam quality. 1 random milk coffee per
beverage card will be judged on taste.
Signature beverages: will be judged on presentation and taste.
All black coffees: (espresso, brew and single origin) will be judged on taste only.
1 random coffee from each beverage order card will be judged for temperature – below 60 deg Celsius – no score (see
scoring penalties below)
No technical judging required
Judges Scoring Penalties
1. All coffees will be judged on “full to brim”. Penalty for cup not full: No score. ie. if the cup is not full, the point
automatically goes to the other team. If both teams cups are not full, then neither team receives a score for that cup.
This also applies to the espresso beverage (must be at least 30ml) and brewed beverages (must be at least 100ml).
2. 1 random coffee from each beverage order card will be judged for temperature. Penalty for drink below 60 deg
Celsius: No score. ie. if the cup is not hot enough the point automatically goes to the other team. If both teams cups
are not hot enough then neither team receives a score for that cup.
3. Ceramic cups must be presented including saucer or no score will be given.
4. Milk is not allowed to be poured into jugs before the bout has started. Instant disqualification from that bout.
5. Group handles are not allowed to be dosed before the bout has started. Instant disqualification from that bout.
6. Signature beverage -the espresso shot must be made during competition time. Any other beverage ingredients used
can be prepared prior to the event, assembled during set up time but cannot be place in the cup that is to be used to
present drink to judges until competition time commences. Any infringement will result in instant disqualification from
that bout.
Judging Table
The cloth on the judging table will have two rows of squares, ie. one row for each team to place their coffees. As the
two teams place their beverages on the table (in the order they appear on the menu card) the judges will then place
their poker chip alongside a cup. The winning cup will be determined by receiving at least two of the three judges chips.
Each cup will be judged as it hits the table. In this way, once all the coffees are down (or the time is up) the winner can
be determined by most cups won.
S TAGE S ETUP
The competition will be held over 2 stages.
Pa g e 3
Each stage will be set as follows: See floor plan attached (page 9)
- Ground level - 2 stations set inside the stage area facing each other.
- 1 judging table with custom designed cloth.
Per station:
- 2 x benches (one for machine and 2 grinders, one for brewing system, deli grinder and urn)
- 1 x coffee machine
- 3 x grinders ie 2 dosing grinder, 1 shop/deli grinder
- 1 x PID temperature controlled urn for brewing
- 2 x brewing systems
World’s Richest Barista Competition
c o m p e t i t i o n f o r m at
E Q UIPMENT
Equipment provided (and must be used)
Espresso Machine: Rancilio - Class 11 USB Xcelsius (page 10)
Coffee Grinder: Compak Grinders – E10 Master Conic OD and Deli Grinder - Compak R80 (page 11)
Ceramic cups and saucers: D’Ancap Cups
Take away cups: Castaway paper cups – 4oz, 6oz, 8oz
Brewer: Brewover – Information video link: http://youtu.be/0ClLvNowAkM
Boiler/Urn: TBA
Water: Pentair filtered water
Milk: Devondale full cream milk
Cleaning Products: Chux Superwipes and Cafetto
Syrups: DaVinci Gourmet
D’Ancap Cups and Saucers:
Espresso (short black) – Verona Espresso 80ml
Piccolo Latte – Verona Espresso 80ml
Cappuccino – Verona Cappuccino 190ml
Caffe Latte – Verona Cappuccino 190ml
Long Black – Verona Cappuccino 190ml
Brewed Coffee – Verona Cappuccino 190ml
For more information: www.ancapcups.com
Espresso Machine Calibration:
Espresso machines will be set at a predetermined technical configuration for the competition however, teams are
permitted to alter these specificatons during setup time or competition time.
Filter Baskets:
VST 20gr competition baskets in double group handles will be provided however it is possible as long as it is within the
setup time-frame to change filter baskets if so desired. No extra time will be allowed for these adjustments and due to
time constraints no other adjustments are allowed.
B ARI S TA TEAM S
Teams Must Bring:
The team will be responsible for bringing,
- coffees of their choice
- chocolate powder (for cappuccinos)
- signature beverage products
- equipment including jugs, tamper, apron, scales, brushes etc.
No consideration will be made for those who cannot supply the correct equipment on the day.
Coffee: Teams must bring their own coffees. This can be one coffee for all beverages or it is permissible to change
coffees for the different beverages.
Additional Equipment: Teams should seek approval from the event organiser should they wish to bring in any other
equipment as part of their performances.
Barista Team Sponsorship:
get yourself a support crew!
Teams are encouraged to seek sponsorship and create a support crew behind them in their bid to win the World’s
Richest Barista Competition. Each team should engage a business as their major sponsor. Teams may also engage minor
sponsors as long as they do not conflict with event sponsors listed above.
Team Uniforms:
Competitors are freely allowed to display their sponsors on clothing, tools etc. to promote their support. Team uniforms
are not compulsory however should they be worn then they must display the major event sponsor logo and the World’s
Richest Barista Competition logo. Logos will be supplied by event organiser upon request.
Pa g e 4
World’s Richest Barista Competition
c o m p e t i t i o n f o r m at
Competition Draw
The competition draw will be announced on the evening of Thursday 21 May 2015 at the event function and posted on
cafeculture.com
Event Start Time
Official Competition Start Time: 9.30am on Saturday 23 May 2015
All teams (all members) must check in with the event organiser at the Barista Hang Out at least 1 hour prior to their
scheduled competition time. Competition times will be posted on cafeculture.com
Briefing Session
Team Captains only: briefing session will be held at 8.00am on Saturday 23 May.
Location: Stage 1
Barista Hang Out/Practice Area/Practice Time
A dedicated barista/practice area will be set up at the venue. Teams will be able to store their equipment etc. in this area
(at own risk). Competitors are responsible for keeping this area clean in respect for teams and others around them that
may need to use this area.
Practice Time
The practice area will include the identical equipment that is on the competition stage/s. Practice schedule will be
advised prior to the event.
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Age requirement: 18 +
No trays – teams can serve drinks to judges table one at a time or as many as can be carried. It’s the teams choice as long
as they are placed on the table in the order on the beverage card.
Competitors must only use the work area provided. Use of additional tables, benches, stands etc. is not permitted.
If a team forgets equipment or product they are NOT permitted to leave the stage area once competition time has
started to retrieve the item/s.
Once set up time begins no assistance or instruction may be provided from any outside influences ie. sponsors, friends,
coach etc.
Trollies will not be provided. Each team is responsible for loading and unloading their equipment onto the station.
Unloading equipment onto their competition station can only take place once the set up time begins.
Music will be provided by the event organisers only – no other music can be used.
As two teams will be performing at the same time they will not talk throughout each of the bouts.
Teams will be requested to supply a bio for the MC’s introduction.
Team members do not need to work for the same company, be from the same state or country. Teams are free to include
any baristas they choose as long as there are no more than 4 in each team.
Substitutions – team reserves/substitutes are permitted and must be included on the entry form.
There are no restrictions on number of shots per drink as long as it is within the guidelines of the drink description.
Drinks service to judging table cannot be changed. It must be in the order on the beverage cards.
Milk temperature is not a range just a minimum: 60’Celcius.
Competitors can supply their own timer to sit on top of machine for their personal use however the official time keepers
clock will be used for correct competition time keeping.
During the set-up or competition time if there is a perceived problem the team should report to the head judge
immediately and the head judge will decide whether to continue.
If any accidental interference or interruption to the teams during competition time is caused by runners, judges,
photographers etc. the Head Judge should be informed and they will decide whether to continue.
Protests, Violation of Rules:
- If a team feels they need to protest against another team, the team captain should contact the head judge
for a decision.
- The head judge can disqualify teams for safety violations and meddling with other competitors.
- The decision of the head judge and competition judges is final. No correspondence will be entered into.
By participating in the World’s Richest Barista Competition, team members will allow Café Culture International and
competition sponsors to use the team and team member’s names and images for promotion and marketing purposes
without charge.
Pa g e 5
A d d i t i o na l p o i n t s :
World’s Richest Barista Competition
c o m p e t i t i o n f o r m at
S PON S OR S
Major event sponsor: Devondale
Event Sponsors: Compak Grinders, Rancilio Coffee Machines, DaVinci Gourmet, Chux, Castaway, Cafetto, D’Ancap Cups,
Brewover, Pentair, Café Culture magazine.
HO W TO ENTER
– Limited Positions Available
Entry form – Cafeculture.com
Entry Fee: $2000 + gst per team
Format and Rules Subject to change: Should any updates and changes to this format and
rules occur, all team captains will be advised by email prior to the event start date.
DE S CRIPTION OF B E V ERAGE S
Although different demographics define various coffee beverages in different ways, the following criteria have been issued as a
guideline in order to assist calibration of competitors and judges.
Espresso / Single Origin Espresso
Each team must make four drinks each time an espresso beverage is requested via the order card. This is one for each of the judges
including the head judge.
Ceramic cup and saucer: Espresso (short black) – Verona Espresso 80ml
Take away cup (T/A): 4oz
The coffee must be at least a 30ml shot and served as a traditional espresso.
Espresso definition: using an espresso machine, a 30ml beverage poured through the portafilter to include water and ground
coffee only. Capped with a honey brown crema.
Single Origin definition: a selection of coffee beans from a single coffee farm, processed one way, and roasted with one roast
profile.
Long Black
Each team must make one drink each time a long black beverage is requested via the order card.
Ceramic cup and saucer: Long Black - Verona Cappuccino 190ml
Take away cup (T/A): 8oz
Definition: An espresso shot poured onto hot water already in the cup. Cup must be full. Espresso shot must be at least 30ml. It
is left to the teams to make this decision.
Caffe Latte
Each team must make one drink each time a caffe latte is requested via the order card.
Ceramic cup and saucer: Latte - Verona Cappuccino 190ml
Take away cup (T/A): 6oz or 8oz (per menu card order)
Definition: Must contain an espresso shot (of at least 30ml) and steamed milk only, with a 0.5-1.5cm rich dense foam on top. Free
pour ONLY – no etching.
Using food colouring, flavouring, garnishes or powder (eg. Cocoa/Choc powder) for surface decoration is NOT permissible. It must
contain only crema and milk in any design.
Each team must make one drink each time a caffe latte with DaVinci syrup is requested via the order card.
Ceramic cup and saucer: Latte - Verona Cappuccino 190ml
Take away cup (T/A): 8oz
Definition: Must contain an espresso shot (of at least 30ml), one pump (approx. 7.5ml) of the requested DaVinci syrup and
steamed milk only, with a 0.5-1.5cm rich dense foam on top. Free pour ONLY – no etching.
Using food colouring, flavouring (other than the requested DaVinci syrup), garnishes or powder (eg. Cocoa/Choc powder) for surface
decoration is NOT permissible. It must contain only crema and milk in any design.
Pa g e 6
Caffe Latte with DaVinci Syrup
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Piccolo Latte
Each team must make one drink each time a Piccolo Latte is requested via the order card.
Ceramic cup and sauce: Verona Espresso 80ml
Take away cup (T/A): 4oz
Definition: Must contain an espresso shot (of at least 30ml) and steamed milk only, with a 0.5cm rich dense foam on top. Free
pour ONLY – no etching.
Using food colouring, flavouring, garnishes or powder (eg. Cocoa/Choc powder) for surface decoration is NOT permissible. It must
contain only crema and milk in any design.
Cappuccino
Each team must make one drink each time a Cappuccino is requested via the order card.
Ceramic cup and saucer: Verona Cappuccino 190ml
Take away cup (T/A): 8oz
Definition: Must contain an espresso shot (of at least 30ml) and steamed milk with a 1-2cm rich dense foam on top. Free pour
ONLY – no etching. Cocoa or chocolate powder MUST be used to decorate the top of the cappuccino, as this is traditionally
accepted.
Using food colouring, flavouring or garnishes other than cocoa or chocolate powder for surface decoration is NOT permissible. It
must contain only crema, cocoa or chocolate power and milk in any design.
Brewed Coffee
Each team must make four drinks each time a brewed beverage is requested via the order card. This is one for each of the judges
including the head judge.
Ceramic cup and saucer: Verona Cappuccino 190ml
Take away cup (T/A): 6oz
Definition: Must use the brew over equipment provided – no other equipment is permissible. Must contain 100ml of brewed filter
coffee.
Temp controlled urn should be checked and set during set up time at the beginning of the heat.
Signature Beverage
Pa g e 7
Each team must make four drinks each time a signature beverage is requested via the order card. This is one for each of the judges
including the head judge.
Cups: Teams choice to bring own or use sponsors cups and saucers provided
Definition: Must contain a distinct coffee flavour. The drink can have any other ingredient the barista chooses.
Can be served hot or cold.
Can use alcohol.
Using food colouring, flavouring, garnishes or powder (eg. Choc powder) is permissible as long as the finished product is edible and
palatable and must be possible to serve in a café scenario and drunk by a customer.
World’s Richest Barista Competition
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b e v e r a g e c a r d E X AMPLEs
Set of 2 – Rounds (Day 1&2) – 14 minutes
MENU
CARD
MENU
CARD
Drink # Drink Type
design
Dine In/ta
cup type
Drink # Drink Type
design
Dine In/ta
cup type
1
Caffe Latte
Heart
Take Away
6oz
08
Piccolo Latte
Tulip
Dine in
70ml
2
Caffe Latte
Free Pour
Take Away
8oz
09
Cappuccino
Free Pour
Take Away
8oz
3
Espresso x 4
N/A
Dine in x 4
70ml
10
Single Origin
Espresso x 4
N/A
Dine in
70ml
4
Piccolo Latte
Free Pour
Dine in
70ml
11
Caffe Latte
Swan
Take Away
8oz
5
Cappuccino
Rosetta
Dine in
150ml
12
Caffe Latte
Free Pour
Take Away
6oz
6
Cappuccino
Free Pour
Take Away
8oz
13
Cappuccino
Free Pour
Take Away
8oz
7
Brew x 4
N/A
Dine in x 4
150ml
14
Signature
Beverage x 4
Free Pour
Dine in x 4
Barista’s
choice
DaVinci Vanilla
DaVinci Caramel
difference!
difference!
b e v e r a g e c a r d E X AMPLEs
Set of 3 – Knock Out (Day 2) – 21 minutes
CARD
MENU
CARD
MENU
CARD
Drink # Drink Type
design
Dine In/ta
cup type
Drink # Drink Type
design
Dine In/ta
cup type
Drink # Drink Type
1
Caffe Latte
Heart
Take Away
6oz
08
Piccolo Latte
Tulip
Dine in
70ml
15
Caffe Latte
Free Pour
Take Away
6oz
2
Caffe Latte
Free Pour
Take Away
8oz
09
Caffe Latte
Free Pour
Take Away
6oz
16
Cappuccino
Tulip
Dine in
150ml
3
Espresso x 4
N/A
Dine In x 4 70ml
10
Long Black
N/A
Dine In
150ml
17
Piccolo Latte
Free Pour
Take Away
4oz
4
Piccolo Latte
Free Pour
Dine in
70ml
11
Caffe Latte
Swan
Take Away
8oz
18
Piccolo Latte
Heart
Dine in
70ml
5
Cappuccino
Rosetta
Dine in
150ml
12
Caffe Latte
Free Pour
Take Away
8oz
19
Caffe Latte
Rosetta
Take Away
8oz
6
Cappuccino
Free Pour
Take Away
8oz
13
Cappuccino
Free Pour
Take Away
8oz
20
Cappuccino
Free Pour
Take Away
80z
N/A
Dine in x 4
70ml
7
DaVinci Vanilla
Brew x 4
N/A
Dine in x 4
difference!
150ml
14
DaVinci Caramel
Signature
Beverage x 4
Free Pour
difference!
Dine in x 4
Barista’s
Choice
21
DaVinci Hazelnut
Single Origin
Espresso x 4
design
Dine In/ta
cup type
difference!
Pa g e 8
MENU
World’s Richest Barista Competition
c o m p e t i t i o n f o r m at
Pa g e 9
Brew
DG
Urn
G G Machine
Judges Table
Machine G G
Brew
Urn
DG
s t a g e f l o o r p l a n E X AMPLE
World’s Richest Barista Competition
c o m p e t i t i o n f o r m at
officIal WRBC
World’s Richest Barista Competition
competition machine
CLASSE 11
XCELSIUS
Dimensions
Steam Boiler capacity
Steam Boiler power
6000W
Micro Boiler Power
250W
Frequency
Weight
101kg
Voltage
220 – 240V
Power
800 x 600 x 540mm
16L
50/60Hz
32A
CLASSE 11 USB XCELSIUS
Online & Multimedia Functionality
Live online telemetry is possible using
integrated ‘CONNECT’ software and the
patented Rancilio App ‘SNAP & SHARE’.
This interface allows you to establish a direct
dialogue with the Classe 11 via precise
online monitoring. Classe 11’s control panel
features CAN-BUS technology to ensure lag
free touch screen operation while allowing
playback of audio and video files. Ideal for
promotional and educational media or your
favourite music playlist.
Designed To Be Green
The highest level of attention was given to
the Classe 11’s energy efficiency focusing
on materials, manufacturing process and
ultimately performance. Innovative features
such as group head shut down and boiler
insulation are results of a continuous
development process intended to increase
efficiency and environmental sustainability.
Developed With The Barista
In Mind
Both external and internal
ergonomics were considered when
developing the Classe 11. From
an easy fit group handle to the
ergonomic ‘C-Lever’ steam tap with
cool touch steam arm, the Classe 11
was designed with the world class
barista in mind.
Competition Filter
Baskets
• VST 20gr Competition Baskets
• Height 26mm
• Outside 60mmD
• Tamper 58.3 - 58.4mmD
www.ranciliogroup.com
Pa g e 1 0
A New Level Of Interaction
Classe 11 smart interface with
touchscreen command panel and
tempered glass allows the barista
intuitive and immediate navigation. Its
functionality was inspired by the latest
smartphone and automotive technology
providing the barista great simplicity
while maintaining simple operation.
Power To The Barista
Rancilio LAB have equipped the Classe
11 with a unique command console
that gives total control to the Barista.
Patented Xcelsius technology offers the
barista the opportunity to explore new
flavour possibilities thanks to dynamic
temperature profiling throughout the
coffee extraction phases. Nuances of
the flavour profile from either a single
origin or a coffee blend can be explored
with ease, experimenting with different
temperature profiles enables the barista
to realise multiple flavour possibilities in
the cup from a single bag of coffee.
World’s Richest Barista Competition
c o m p e t i t i o n f o r m at
officIal WRBC
World’s Richest Barista Competition
c o m p e t i t i o n GRINDERs
ESPRESSO GRINDER
E10 Master Conic OD
filter GRINDER
INNOVATION INTERSECTS TRADITION
Motor 975 W
Conical Burrs Ø 68 mm
K e y f e at u r e s
• “Parallel System” grind regulator lock
• Micrometric regulator
• 1, 2 or 3 On-Demand ground coffees
• Precise dosing
• Touch control screen
• Double fan
• Three positions switch with by-pass
• Universal adjustable height porta filter holder
E l e c t r o n i c f e at u r e s
• Multilanguage Display
• 2 Modes: Pre-selection - Automatic
• Protection menu access by Password
• Total and Partial shot counter
• Notice of change of Burrs
• Date and time
• Quantity lock configurable by weight ground
When Performace Meets Style
Motor 840 W
Burrs Ø 80 mm
K e y f e at u r e s
W
rpm
mm
Kg/h
s
gr
mm
Kg
For more information please contact Compak Grinders
Tel. (03) 9681 7537 Email. info@compakgrinders.com.au
www.compakgrinders.com.au
• Constructed of cast aluminum
• Micrometric regulation
• Turkish to French Press grind range
• Double ventilation system
• Bag shaker extension
• Aluminum front regulator
K e y S p e c i f i c at i o n s
• Motor output • Revolutions per minute • Ø Burrs 840 W
1330 rpm
80 mm
• Espresso point production 0,5 • Voltage 240-50 • Hopper capacity 1,1 • Height x width x depth 595 x 205 x 315 • Net weight 22,08 Kg/m
V-Hz
Kg
mm
Kg
Pa g e 1 1
K e y S p e c i f i c at i o n s
• Motor output 975 • Revolutions per minute 345 • Ø Burrs Conic 68 • Espresso point production 17 • Time x dosis Espresso (7gr) 1,6 • Hopper capacity 1.700 • Height x width x depth 715 x 215 x 400 • Net weight 20,50 R80
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