How to Become a Champion
By Safa Salehi, Feb. 2018
Iran Coffee.Academy
ABOUT SCA
The Specialty Coffee Association (SCA) is a nonprofit, membership-based
association built on foundations of openness, inclusivity, and the power of
shared knowledge.
The Specialty Coffee Association of America, established in 1982, and the
Speciality Coffee Association of Europe, established in 1998, since January
2017 they have officially become one organization. The unified organization,
the Specialty Coffee Association (SCA).
SCA acts as a unifying force within the specialty coffee industry and works to
make coffee better by raising standards worldwide through a collaborative and
progressive approach. Dedicated to building an industry that is fair,
sustainable, and nurturing for all, SCA draws on years of insights and
inspiration from the specialty coffee community.
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World Barista Championship (WBC)
The World Barista Championship
(WBC) is the preeminent
international coffee competition
produced annually by World
Coffee Events (WCE). The
competition focuses on promoting
excellence in coffee, advancing
the barista profession, and
engaging a worldwide audience
with an annual championship
event that serves as the
culmination of local and regional
events around the globe.
2017 World Barista Champion: Dale Harris, UK
WHAT THE JUDGES ARE LOOKING
FOR IN A BARISTA CHAMPION
Has a mastery of technique,
craft, and communication
and service skills;
Passionate about the barista
profession.
Coffee knowledge beyond
the twelve drinks being
served in the competition.
Prepares and serves high
quality beverages
Role model and a source of
inspiration for others.
Technique
Communication
Service Skills
Passion
Coffee Knowledge
High Quality Beverages
(Twelve Drinks)
Role Model
Inspiration
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8 Steps to Success
Iran Coffee.Academy
8 Steps
1. Improve your knowledge
Introduction to coffee
Extraction and Brewing
Sensory Evaluation
Green Coffee
Coffee Roasting
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8 Steps
•
•
•
•
•
Introduction to coffee
Extraction and Brewing
Sensory Evaluation
Green Coffee
Coffee Roasting
1. Improve your knowledge
•
•
•
•
•
What do you know about Coffee Processing?
Can you define between Over-Extract and UnderExtract Coffee?
Can you proceed standard cupping?
Can you explain Balance Taste?
Single Origin vs Blend ? Specialty vs Commercial?
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Espresso Machine
• Grinder Setting
• Espresso Extraction
• Milk Frothing
• Latte Art
• Work flew
• Clean up
• Customer Service
• Green Coffee Grading
• Sensory Evaluation
Coffee, Milk …
• Mixology
•
8 Steps
2. Improve your skills
•
•
•
Can you Set grinder in 10 min?
Do you sense sour bean in your
cup?
Can you control your stress in
bar?
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8 Steps
•
WBC focuses on promoting
excellence in coffee, advancing
the barista profession, and
engaging a worldwide audience …
3. Find Right Coffee
•
Commercial / Premium / Specialty / Excellence
Coffee Quality:
Coffee Variation
Farming (Growing, Harvesting…)
Altitude
Soil
Weather
Process (Washed, Natural, Honey …)
Storage
Transport
Roasting (Profile, Roast date)
…
•
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8 Steps
•
WBC focuses on Promoting
Excellence in Coffee, advancing
the barista profession, and
engaging a worldwide audience …
3. Find Right Coffee
Option 1: Green coffee + Roaster
Option 2: Roasted Coffee
Your Experience
World level Barista Champions Selection
Suggestion by Pros
Coffee Excellence winners
Coffee from Famous Farm, Green Bean Seller
or Specialty Roasters
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8 Steps
4. Explore your Coffee Potential
Cupping
Brewing in different method
Extract Espresso in different Ratio, Grind sizes, Roast Time …
Find your Coffee Flavour Profile
Find best Extraction Recipe (Grind size, Ratio, Time, Volume,
Temperature)
Try your Coffee with different Milk and Milk Ratio
Try with different Additive for Signature
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8 Steps
5. Understand Rules & Regulation
Read and Understand the Rules
Follow the Rules
Watch Competition in Youtube (last version)
Ask the Question and check R&R
Find somebody to couch you
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8 Steps
6. Make the Scenario
People like Story behind their coffee cups
You are presenter of Specialty coffee community behind you
Necessary Info (Origin, Variation, altitude, Process, Roast,
Taste Balance, Flavours, Tactile, Ratio, well explain (sig.)…)
Your Presentation Concept should be
Related to the 12 Cups
Scientific, not just coffee pack info
Shows your passion and knowledge
Don't teach judges ;)
Don't explain basic and Standard info
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8 Steps
•
Attention to detail is the ability to
achieve thoroughness and
accuracy when accomplishing a
task
7. Attention to Details
Make check lists/double check/Plan B
Leave all bad Habits
Capture your practice
Cleaning obsession
Ask your friends to help you
Find how you can control your stress
Be Prepare for all shits
Be on-time
Backup
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8 Steps
IF YOU DON'T PRACTICE
YOU DON'T DESERVE TO
WIN !
8. Practice, Practice, Practice
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8 Steps
1.
2.
3.
4.
5.
6.
7.
8.
Improve your Knowledge
Improve your Skills
Find Right Coffee
Explore your Coffee Potential
Understand Rules & Regulation
Make the Scenario
Attention to Details
Practice, Practice, Practice
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“You Can Do It”
–Coffee
EVALUATION SCALE:
The evaluation scale is the same for both technical and sensory judges.
There are two types of scores: the Yes/No Score, and the Zero to Six
Score.
Yes = 1 No = 0 Unacceptable=0 Acceptable=1 Average=2
Good=4 Excellent=5 Extraordinary=6
Good=3
Very
-Yes/No Score The competitor receives one point for a score of Yes on this item, and
zero points for a score of No. -Zero to Six Score Some score sheet criteria is evaluated on a scale of zero to six, with zero
being the lowest score and six being the highest.
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Rules and regulations
Part 1: Technical issues
Technical evaluation procedure
World level:
One technical judge will be present in the First Round of
the World Barista Championship, and 0 technical judges
will be present in the Semi-Final and Final Rounds.
National level:
2 technical judges will be present at National level
competition.
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A. The cleanliness and organization of the competitor’s work
station (work table, prep table, top of machine).
B. Verify the competitor’s ability to organize the working area in a
practical and efficient way.
C. Over preparation should be marked down (i.e., milk in the
pitchers, pre-poured water in the water glasses, etc.)
D. A minimum of three clean cloths should be available when the
performance time starts. The cloths must be clean and have
a designated purpose.
E. There should be no water in the cups at the start of the
competitor’s competition time. F. Competitors may have pucks in the porta filters at the start of
their competition time. This will not count against “Clean
working area at start-up”.
A. Flushing of the group head must occur in the time after removal of the porta
filter and prior to each extraction.
B. If the filter basket is completely dry and clean prior to the served beverages, the
judge will mark “Yes.”
C. Spill/waste is ground coffee left unused during the competition/performance
time that may be found in the espresso grinder’s dosing chamber, in the
knock box, on the counter, in the trash, on the floor or elsewhere
D. The competitor must demonstrate a consistent method for dosing and tamping. E. Cleans basket rim and side flanges of porta filter before insert into the machine.
F. The competitor should start the extraction immediately after inserting the porta
filter into the machine without any delay.
G. Judges will time all shots extracted and determine whether shot extraction
times are within a 3.0-second variance.
A. The competitor should pour cold, fresh milk into a clean pitcher, which must not
have been filled during the preparation time…
B. The competitor should purge the steam wand before inserting it into the milk
pitcher.
C.The steam wand should be cleaned with a dedicated steam wand towel.
D.The competitor should purge the steam wand after steaming the milk.
E. The pitcher should be more or less empty after the milk beverages have been
prepared. Acceptable waste is no more than 90ml/3oz in total
A. Technical judge will evaluate the competitor’s overall workflow and use
of tools, equipment and accessories. B. The competitor needs to remove any water or grounds on the porta filter
spouts by cleaning the spouts. Rinsing, using a towel, and wiping
with fingers are all acceptable methods for achieving clean spouts.
C. The judge will determine this score based on the competitor’s sanitary
practices throughout their entire presentation.
D. The judges will evaluate the correct and sanitary usage of the
competitor’s cloths. The competitor should use one for the steam
wand, one for cleaning the filter basket and one for the workstation.
Rules and regulations
Part 2: Sensory issues
Sensory evaluation procedure
Espresso protocol:
Sensory judges will stir the espresso three (3) times with a spoon
to mix the flavours within the shot, then immediately taste.
Sensory judges will take at least two complete sips to fully
evaluate the espresso. Judges will not taste the espresso off the
spoon.
Competitors may override the evaluation protocol by giving the
judges specific alternative instructions on how they want the
espresso evaluated. As long as the instructions are reasonable,
the judges should follow all instructions given by the competitor.
Competitors are advised to explain verbally to the judges
1.Why They Chose Their Particular Coffee
2.Coffee Info : Origin, Variation, Altitude, Process (All Info Relevant
To Cups Flavour Profile)
3.The Basic Roast Profile
4.The Espresso Constituent Structure
5.Brewing Ratio
6.The Major Taste Elements
A. Judges will visually evaluate the
appearance of the crema for
presence in the vessel.
B. Judges will evaluate the espresso
based on how well the taste
components (sweet, acidic, bitter)
fit together and complement each
other.
C. Judges will listen to the flavour
descriptions and explanations given
by the competitor and compare
those with the beverage served.
A. Judges will listen to the tactile descriptions and explanations given by the
competitor and compare those with the weight and mouth feel and finish
of the beverage served.
B. Espresso must be served in the vessel it is intended to be visually evaluated
and drunk from.
Visual:
Judges will evaluate the appearance of the milk beverage to determine
its visual score. On the surface, the milk beverage should have a
1.color combination of milk and coffee
2.with good color contrast definition
3.balance in the cup
4.symmetrical design
5.smooth
6.possibly glossy/glass-like sheen
(Note: It is not acceptable for milk beverages to be topped with any
additional spices and/or powders. Doing so will result in a “0” in the
“taste balance” category.)
A
B
E
F
I
J
C
G
K
D
H
L
Taste Balance:
1.The milk beverage is a hot beverage that should be served at a
temperature that is immediately consumable.
2.The texture (mouthfeel) and temperature
3.Taste of the coffee and milk The milk beverage should have
Harmonious balance of the sweetness of the milk and its
espresso base.
Accuracy of Flavour Descriptors:
1.Judges will listen to the flavour descriptions and explanations given by the
competitor and compare those with the beverage served
2.The flavour profile of the beverage served should support specialty coffee.
3.This score is based on how accurately these descriptors match the flavour
of the milk beverage.
4.Flavour descriptors must be given or a score of zero will be received in
this category.
Functional vessel used:
Milk beverages must be served in a vessel from which judges must be able
to drink
(too hot, unable to hold and drink from vessel safely)
Well explained, Introduced, and Prepared (WHAT, HOW, WHY)
the explanation should include
1. Ingredients
2. Preparation Method
3. Flavours And/Or Aromas Experience
4. Connection Between The Coffee And The Other Ingredients
The competitor must explain to the sensory judges how to drink the
beverage (smell, stir, sip, etc.).
Well explained, Introduced, and Prepared (WHAT, HOW, WHY)
the explanation should include
1. ingredients
2. preparation method
3. flavours and/or aromas experience
4. connection between the coffee and the other ingredients
The competitor must explain to the sensory judges how to drink the
beverage (smell, stir, sip, etc.).
A.Professionalism is evaluated by the observed qualities
relevant to the barista profession including
technique, preparation and the demonstrated wider
understanding of coffee beyond the preparation of
the twelve drinks served.
B.All accessories should be readily available and the
working area well and purposefully organized. C.At a minimum, the competitor must look clean, be
cleanly dressed and wear a clean apron.
•
•
The “Total impression” score is the overall composite impression
of the taste scores
The judges must consider and assign points towards the
passion and inspiration that the barista has displayed during
their routine.
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