CLASS 38

 BARISTA CHAMPIONSHIP

Upon submitting a Competitor Registration Form, competitors acknowledge that they understand the following terms & conditions. Please note that these terms and conditions include individual responsibilities and requirements of representation imposed on the winner.

Participation is open to a maximum of two (02) per establishment from hotels, restaurants, culinary institutions, airlines, catering companies, Hospitality Universities and colleges.

Establishment logo CANNOT be displayed on the attire worn during the competition.

Each competitor must read and abide by the Competitor Code of Conduct.

Disqualification

The Organiser reserves the right to disqualify the team should any of the following occur:-

  • Non-compliance with the theme
  • Use of PORK and/or any of its by products; and NON-HALAL items in preparation of the food
  • Communicating with Team Leader, Manager, Supervisor, Instructor, Trainer, Lecturer and colleague while competition is in progress.
  • Use of mobile phone and/or devices while competition is in progress.
  • Use of stale, rotten, expired and banned ingredients.
  • Judges’ decision is final.
  • Competitors will be judged by four (4) Sensory Judges, two (2) Technical Judges and one (1) Head Judge.
  • Each competitor will serve each of the four sensory judges a single espresso, a single cappuccino and a signature beverage of his/her choice (espresso-based and alcohol-free), for a total of twelve drinks, during a period of fifteen minutes.
  • The order in which the drinks are served is the competitors’ decision; however, each category of drinks must be served consecutively.
  • Each category of drinks may be served at the competitor’s discretion (i.e. one drink at a time, two at a time or all four simultaneously). Sensory judges will begin evaluating his/her drink as soon as it is served. (Please note: If a competitor serves a drink out of category order, he/she will be disqualified).
  • All four drinks within each category must be identical in content.
  • All four drinks within each category of drinks must be prepared using the same coffee.
  • Competitors can prepare each category of drinks (i.e. the espressos, cappuccinos, and signature beverages) using different coffee.
  • Latte art expression may take any form as the competitor chooses. Latte art does not need to be identical on all four drinks in the same set.
  • Competitors may produce as many drinks as they like during the competition. Only the drinks served to the judges will be evaluated.

2.1   BEVERAGE DEFINITION

2.1.1  Espresso

  • An espresso is a one-ounce beverage (25 to 35ml including crema).
  • An espresso is prepared with various grams of coffee (depending on the coffee and the grind).
  • The espresso will be brewed at a temperature between 195-205 degrees Fahrenheit or 90.5-96 degrees Celsius.
  • The espresso machine brewing pressure will be set between 8.5 and 9.5 atmospheres.
  • Extraction time is recommended to be between 20 to 30 seconds; however, not mandatory.
  • Extraction times must be within a 3.0-second variance of each other within each category of drinks.
  • The espressos must be served in a two- to three-ounce (60 to 90ml) cup with a handle.
  • The espressos must be served to the judges with a spoon, napkin and water.

2.1.2  Cappuccino

  • A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso.
  • The cappuccino is prepared with one (1) single shot of espresso, textured milk and approximately one (1) centimeter of foam depth (assessed vertically).
  • A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml).
  • The cappuccinos may be served with latte art or traditional style.
  • The cappuccinos must be served in a five- to six-ounce (150 to 180ml) cup with a handle.
  • Any additional toppings, sugar, spices or powdered flavourings are not allowed.
  • The cappuccinos must be served to the judges with a spoon, napkin and water.

2.1.3     Signature Beverage

  • A signature beverage is a freestyle espresso-based beverage created by the competitor.
  • It should be a beverage; the judges must be able to drink it.
  • Each of the four signature beverages must contain a minimum of one espresso shot.
  • The espresso must be prepared during the competitor’s performance time.
  • A distinct taste of espresso must be present.
  • The signature beverage can be any temperature.
  • Any ingredients may be used in the signature beverage with the exception of alcohol, alcohol extracts or by -products, or illegal substances.
  • The components of the signature drink should preferably be produced during the competition, i.e., the signature beverage ingredients should be assembled on-site during the competition time.
  • All ingredients must be disclosed upon request. Competitors must bring the original bottles and/or packaging of all ingredients used in his/her signature beverage.
  • No ingredients or substances other than ground coffee may be placed in the porta filters.

2.1.3.2 Score Sheet Penalties

  • If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will receive zero points on all points available on the sensory score sheets in the signature beverage category.
  • If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature beverage will receive zero points on all points available on the technical and sensory score sheets in the signature beverage category.
  • If each signature drink does not contain a minimum of one espresso shot, the signature beverage will receive a score of zero for taste balance on the sensory score sheets in the signature beverage category.
  • The competition space will consist of a stage with three competition stations, numbered 1, 2, and 3.
  • Each competitor will be assigned a start time and station number.
  • Each competitor will be given 45 minutes at their assigned station, made up of the following segments:
    • 15 minutes Preparation Time
    • 15 minutes Competition/Performance Time
    • 15 minutes Clean-Up Time
  • The competition flow will follow the process outlined in the following chart.
Station No. 1Station No. 2Station No. 3
15 min Preparation 1st Barista
15 min Competition 1st Barista15 min Preparation 2nd Barista
15 min Clean-Up 1st Barista15 min Competition 2nd Barista15 min Preparation 3rd Barista
15 min Preparation 4th Barista15 min Clean-Up 2nd Barista15 min Competition 3rd Barista
15 min Competition 4th Barista15 min Preparation 5th Barista15 min Clean-Up 3rd Barista
15 min Clean-Up 4th Barista15 min Competition 5th Barista15 min Preparation 6th Barista
15 min Clean-Up 5th Barista15 min Competition 6th Barista
15 min Clean-Up 6th Barista
  • The competition will consist of two rounds: round one and the finals round (6 competitors). All competitors will compete in round one. At the end of round one, competitors with the six highest scores will go on to compete in the finals. The competitor’s scores from each round will not carry over to the next round.
  • Following the finals there will be an awards ceremony where finalists will be awarded sixth through first place.

4.1   ESPRESSO MACHINE

Competitors must use the espresso machine supplied by the official espresso machine sponsor.

The espresso machine provided by the Organiser has a fixed technical configuration and cannot be altered by the competitors. The espresso machine will be calibrated to the following specifications: The temperature will be set between 195-205 degrees F (90.5-96 degrees C), and the pump pressure set between 8.5 and 9.5 bars.

4.1.1  No Liquids or Ingredients on Machine

No liquids or ingredients of any kind may be placed or poured on top of the espresso machine (i.e. no water in cups, no pouring or mixing liquids or ingredients, no warming ingredients). If a competitor places or pours liquid or ingredients on top of the machine, he/she will receive zero (0) points for the Station Management category on both technical sheets.

4.1.2  Disqualification

Competitors may not change, adjust or replace any element, setting, or component of the espresso machine.  Any changes or adjustments made may be grounds for disqualification (i.e. the port filters, insert baskets, temperature pressure, steam wand tips, etc…).  Any damage to the competition equipment due to misuse or militant is grounds for disqualification.

4.2   GRINDER

Competitors have the option of using the official grinder provided, bringing their own grinder(s) or using both the provided grinder and their own grinder. Competitors may not use more than two grinders during their performance.

4.3   ADDITIONAL ELECTRICAL EQUIPMENT

Competitors may bring up to two pieces of additional electrical equipment to be used during their performance.  Competitors must notify the Organiser prior to arriving of any additional electrical equipment they are bringing (i.e. hot plate, hand mixer, etc.)

4.4   PROVIDED EQUIPMENT & SUPPLIES

Each competitor station will be equipped with the following:

  • Machine Table (For espresso machine, grinder and blender) L: 1,80m W: 0,90m H: 0,90m
  • Work Table (Forms an “L” shape extending from the left of the station table, used for trays, glassware and additional accessories) L: 2,70m W: 0,60m H: 0,90m
  • Presentation Table (Judges’ table) L: 1,80m W: 0,60m H: 1,00m
  • Mini-Refrigerator
  • Espresso Machine
  • Grinder
  • Blender
  • Knock Box
  • Mini-Ice Machine
  • Ice Scoop
  • Whole Milk
  • Trash Can
  • Waiter’s Cart (For use during preparation and clean-up time)

4.5        EQUIPMENT & SUPPLIES

Competitors are required to bring all supplies necessary for their presentation (milk and ice will be provided for use).  Competitors should make allowances for breakage during travel and/or during the competition.  Competitors are responsible for and in charge of their own equipment and accessories while at the competition.  The Organiser, volunteers and event staff are not responsible for the safety of items left in the competitors’ preparation room or competition area.

Competitors must bring the following:

  • Coffee (For practice and the competition)
  • Grinder(s) (Optional)
  • Blender (Optional)
  • Additional Electrical Equipment (Maximum two items)
  • Tamper
  • Shot Glasses
  • Steaming Pitchers
  • Milk (Optional)
  • Cups & Saucers (For all 12 drinks, including spares)
  • Spoons
  • Any Specific Utensils Required
  • All equipment/accessories required for the signature beverage
  • Napkins
  • Water glasses (for four sensory judges)
  • Water (for four sensory judges)
  • Bar towels/clean cloths (For practice and the competition)
  • Cleaning supplies (Counter brush, grinder brush, etc.)
  • Tray (For serving drinks to the judges)
  • All accessories (For judges presentation table)
  • Waiter’s cart (Optional)

5.1   COMPETITORS’ ORIENTATION MEETING/BRIEFING

Prior to the start of the competition, a Competitors’ Orientation Meeting will take place. This meeting is mandatory for all competitors.  During this meeting, the Organiser will make announcements, explain the competition flow, and cover the competition schedule. This will be an opportunity for competitors to ask questions and /or voice concerns to the Organiser.

5.2   PREPARATION PRACTICE AREA

There will be an area designated for the competitors’ preparation/practice. This area will be reserved for the competitors; volunteers and supporters may not be present in this area without consent from the Organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this area. Refrigerators and freezers will be provided for any ingredients that need to stay cold or frozen. This area will also include a dishwashing station for competitors to use to wash glass and barware. Competitors are responsible for cleaning their own dishes and glassware, and keeping track of these items. Organisers will not be responsible for breakage or loss of dishes or competitor items.

5.3   COMPETITION MUSIC

Competitors may bring music on one CD to be played during his/her competition time. Music may not contain profanity. Competitors must mark the CD case clearly with his/her name. It is the competitor’s responsibility to give the Organiser his/her CD prior to the start of the competition. It is also the competitor’s responsibility to retrieve the CD from Organiser after the competition. CDs that are not retrieved will be discarded after the competition.

5.4   PUNCTUALITY

Competitors should be in the preparation/practice area 30 minutes prior to his/her scheduled preparation time.  Any competitor who is not onsite at the start of his/her 15 minutes of preparation time may be disqualified.

5.5   STATION SET-UP

The head runner will be responsible for ensuring that each competitor’s station is set as the competitor has requested prior to his/her preparation time (i.e. the head runner will make sure each competitor’s grinder, blender and/or other electrical equipment are placed to the right or the left of the espresso machine per the competitor’s request).

5.5.1     Set-Up Grinder and Additional Electrical Equipment

If a competitor has brought his/her own grinder and/or additional electrical equipment, the competitor needs to inform the Organiser prior to the start of competition. The head runner will contact the competitor prior to his/her preparation time. If the competitor would like to help the head runner take his/her own grinder and/or additional electrical equipment to the station, this will be allowed; however, once the item(s) is in place and plugged in, the competitor will not be allowed to touch the item(s) and must leave the stage immediately.

Please note: No coffee beans may be placed in the hopper until the competitor’s preparation time.

5.6   SUPPORTERS/ASSISTANTS

No person(s) other than the competitor, and officials may be in the area during the competitor’s preparation, performance and clean-up time.

5.7   WHEEL SUPPLIES

A waiter’s cart will be available for the competitors to transport his/her items to and from the competition area. Prior to the competitor’s preparation time a competitor will load a waiters cart with all of his/her supplies and glassware they will need during their competition time. Each competitor will be assigned a station runner who will assist the competitor as he/she wheels the waiters cart from the preparation area to his/her assigned station. Only the assigned station runner will be allowed to assist the competitor. The assigned station runner will ask the competitor if the station is set to his/her specifications; if the competitor says “yes” the station runner will leave the competition area; if the competitor says “no” the competitor will say what additional changes need to be made. The station runner and the competitor are allowed to make these adjustments together per the competitor’s request. Once the station set up meets the competitor’s approval the station runner will introduce the competitor to the preparation timer and leave the area.

If a competitor has brought an item or piece of equipment that does not fit on the station table provided, he/she must ask the Organiser prior to the start of their 15 minutes of preparation time if he/she may be allowed to leave the item on the floor, out of the way. Please note: A tray stand is allowed at the competitor’s station.

6.1   BEGIN PREPARATION TME

Each competitor will have 15 minutes of preparation time. Once the prior competitor begins their competition time, the next scheduled competitor may begin his/her 15-minute preparation time upon advisement from the Organiser and/or the preparation timer. The purpose of the preparation time is to set up the station and prepare the bar for competition.

Once the competitor has arrived at his/her assigned station and agreed that the station is set to his/her specifications, the official preparation timekeeper will ask the competitor if he/she is ready to begin. The designated official preparation timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote control.

6.2   CART

Competitors must unload his/her supplies off the cart on his/her own. The preparation timer will wheel the cart off at the end of the competitor’s preparation time. The waiter’s cart will not be allowed in the area during the performance/competition time. Please note: If items are left on the cart after the competitor’s preparation time has ended, the competitor may not remove any items off the cart. Competitors will be able to retrieve left items on the cart once his/her competition time has begun – See 8.2 Forgotten Accessories.

6.3   JUDGES’ PRESENTATION TABLE

The judges’ presentation table can be set during the competitor’s preparation time. Water for the judges is allowed to be set on the judges’ presentation table during the competitor’s preparation time; however, the water should not be pre-poured into glasses prior to the start of the competitor’s performance/competition time. If a competitor does not wish to pre-set the judges’ presentation table during his/her preparation time he/she can set the table at the start of his/her competition/performance time.

6.4   PRACTICE SHOTS

Competitors are allowed and encouraged to pull practice shots during their preparation time. “Pucks” (also known as “cakes”) are allowed to be left in the porta filters at the start of the competitor’s competition time.

6.5   PRE-HEATED CUPS

Cups can be preheated during the competitor’s preparation time. However, no water may be present in cups at the start of the competitor’s competition time.

6.6   END OF PREPARATION TIME

Competitors will not be allowed to exceed the 15 minutes of preparation time. The timer will give the competitor a ten minute, five minute, three minute, one minute, and thirty second warning during his/her 15 minutes of preparation time. At 15 minutes, the official preparation timekeeper will call “time” and ask the competitor to step away from the station.

7.1   BEGIN COMPETITION TIME

The Judges will ask the competitor if he/she is ready to begin. Before the competitor introduces himself/herself to the judges, the competitor must press the start button on the remote control attached to the clock to begin his/her 15 minutes of competition/performance time. The designated competition timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote control.

Tracking time elapsed during the 15-minute competition/performance time is the responsibility of the competitor, though he/she may ask for a time check at any point. The competition timekeeper will give the competitor a ten minute, five minute, three minute, one minute, and thirty second warning during his/her 15 minutes of competition time.

Please note: If the clock has malfunctioned for any reason, competitors may not stop his/her time.

7.2   COMPETITOR INTRODUCTION

At the start of the competitor’s competition time, he/she will introduce him/herself to the four sensory judges and the head judge. The four sensory judges and head judge will be behind the judges’ presentation table. Once the 15 minutes of competition time have begun, the competitor may set the judges’ presentation table, if he/she have not done so already during his/her preparation time.

7.3   SERVE REQUIRED BEVERAGES

All drinks must be served at the judges’ presentation table.

See 2.0 THE COMPETITION and 2.1 BEVERAGE DEFINITIONS.

Competitors are required to serve water to the four sensory judges. Competitors can serve water to the judges at the start of the performance time, or when the first set of drinks are served.

7.4   RUNNERS CLEAR THE SERVED DRINKS

After each set of drinks has been served to and evaluated by the judges, a runner will clear the drinks from the judges’ presentation table upon the head judge’s signal. The runner will clear only the cups, saucers and spoons. If a competitor has special instructions for the runner he/she will need to explain these instructions to the Organiser before the start of his/her competition time.

7.5   STATION PERIMETERS

Competitors may not utilize any space around or under any competition tables for storage. Competitors may only utilize the tops of the competition tables during his/her performance.

7.6   END COMPETITION TIME

Competition time will be stopped when the competitor presses the stop button on the remote control attached to the clock or raises his/her hand and calls “time.” If the competitor chooses to call “time” without pressing the stop button on the remote control, the competitor must make a clear and audible signal to the official timekeeper and head judge. The competitor may choose to end the performance time and stop the clock whenever he/she wishes. For example, competitors can stop the clock once his/her final drink is placed on the presentation table to be served to the judges, or competitors can choose to go back to their station to clean before stopping the clock and ending their performance time. Once the competitor stops the clock, the official timekeeper will stop the stopwatch. If the competitor stops the clock, the head judge will record the time from the clock. If not, the head judge will record the time from the official competition timekeeper’s stopwatch.

The maximum timeframe (without penalty) for the competition/presentation is 15 minutes. Competitors will not be penalised for finishing early.

7.7   COMMUNICATION AFTER THE COMPETITION TIME

Competitors may not continue to talk to the judges once their competition time has ended. Any conversation after the competitor’s competition time will not count towards his/her total score. Competitors may continue to talk to the Master of Ceremonies after the competition time has ended; however, the judges will not consider any conversation or explanation given after the competition time.

7.8   OVERTIME PENALTIES

  • If the competitor has not finished his/her presentation during the allotted 15-minute period, he/she is allowed to proceed until the presentation is completed.
  • One point for every second the competitor goes over the allotted 15-minute period will be deducted from the competitor’s total score.
  • The maximum amount of points that can be deducted from a competitor’s total score is 60 points.
  • Any competitor whose performance period exceeds 16 minutes will be disqualified.

7.9   COACHING

Coaching from the sidelines is not allowed at any point during the preparation and/or competition time. Doing so may result in disqualification. The Organiser does encourage cheering from the sidelines by supporters, the audience and other team members. However, they are not allowed to assist the competitor in any way.

(Please note: Coaches, supporters, friends, or family members are not allowed on stage while the competition is in progress.)

During the preparation and/or competition time, if a competitor feels there is a technical problem with:
  • The espresso machine (i.e. loss of power, steam pressure, control system malfunction, lack of water or drain malfunction).
  • The grinder
  • Any additional electrical equipment (excluding the competition clock)
  • The audio visual equipment (i.e. the competitor’s music or microphone)
The competitor should raise his/her hand, call “technical” and ask for the head judge (during preparation and competition time), and the time will be stopped.
  • If the head judge agrees there is a technical problem that can be easily resolved, they will decide the appropriate amount of time for the competitor to be credited. Once the technician has fixed the problem, the competitor’s time will resume.
  • If the technical problem cannot be solved in a timely manner, the head judge will make the decision whether or not the competitor should wait to continue his/her performance or stop the performance and start again at a reallocated time.
  • If a competitor must stop his/her competition time, the competitor along with the head judge will reschedule the competitor to compete in full again at a later time.
  • If it is determined that the technical issue is due to competitor error or the competitor’s personal equipment, the head judge may determine that no additional time will be given to the competitor, and the preparation or competition time will resume without time being credited.
  • Unfamiliarity with competition equipment is not grounds for a technical timeout.
  • Inconsistency or variation between group heads requiring adjustment is only grounds for technical timeout during preparation time.
8.2   OBSTRUCTIONS
  • If any individual, such as volunteers, judges, audience members, or photographers are of an obvious hindrance to a competitor, then the competitor will be given additional time. The head judge is responsible for overseeing this and will decide how much additional time should be credited.
  • If the judges’ presentation table has not been cleared within a reasonable amount of time after each set of drinks has been served, then the competitor will be credited time for the delay this error has caused. It is the head judge’s responsibility to oversee this issue.
8.3   FORGOTTEN ACCESSORIES
  • If a competitor has forgotten some of his/her equipment and/or accessories during his/her preparation time, the competitor may exit the area to retrieve the missing items; however his/her preparation time will not be stopped.
  • If a competitor has forgotten some of his/her equipment and/or accessories during his/her competition time, he/she must inform the head judge that they have forgotten an item(s) offstage and then retrieve the missing item(s) himself/herself. The competition time will not be stopped.
  • Nothing may be delivered by the runners, supporters, team members or the audience.

Once a competitor has finished his/her competition time, he/she should begin cleaning up the station. A station runner will bring the waiter’s cart back out for the competitor to load his/her supplies on. If a competitor brought his/her own grinder and/or electrical equipment, the station runner can help the competitor to remove these items from the station. Competitors are expected to remove all their personal equipment and supplies and thoroughly wipe down their station. The judges do not evaluate the clean-up time.

10.1 SCOREKEEPING

10.1.1  Scorekeeping

The scorekeepers are responsible for keeping all scores confidential.

10.1.2  Competitor’s Total Score

The competitor’s total score will be tallied by adding the total of both technical score sheets and all four sensory score sheets. Please note the head judge score sheet does not count towards the competitor’s total score.

10.1.3   Tie Scores

If there is a tie between two or more competitors the official scorekeepers will total all the involved competitor’s sensory espresso scores (Part 1 from all four sensory score sheets). The competitor with the highest sensory espresso score will win the tie and place above any other competitor with the same total competition score.

If the tied competitors have the same sensory espresso score then the higher placement will be awarded to the competitor with the higher total sensory cappuccino score (Part 2 from all four sensory score sheets).

If the tied competitors have the same sensory espresso and cappuccino scores then the higher placement will be awarded to the competitor with the higher Total Impression score (Part 5 from all four sensory score sheets).

11.1 COMPETITION AREA

The two technical judges will evaluate the competition area for cleanliness at the beginning and end of the performance/competition time.

11.2 TASTE EVALUATION

Points will be awarded for the taste of each individual drink (i.e. espresso, cappuccino and the signature beverage). Points will also be based on raw materials used and style of the beverage. Competitors should strive for a harmonious balance of sweetness, bitterness, acidity, and aromatics. Competitors are advised to explain verbally to the judges why they chose their particular coffee, the basic roast profile, the espresso blend structure, the major taste elements, the ingredients used in the signature beverage and the philosophy behind the drinks served.

11.3 BEVERAGE PRESENTATION

Points will be awarded based on the visual presentation of the drinks including cups, glasses and accessories. This includes elements such as cleanliness of cups and saucers (no spills or drips on cups), consistency of drinks and creativity and style of presentation.

11.4 TECHNICAL SKILLS

Points will be awarded based on the competitor’s technical knowledge and skills operating the espresso machine and grinder.

11.5 JUDGES TOTAL IMPRESSION

Points will be awarded based on the judges’ overall impression of the competitor, his/her skills, taste of drinks, and personal and beverage presentation.

The following is an explanation of the technical score sheet. Each competitor will be evaluated by two technical judges.

12.1 EVALUATION SCALE

The evaluation scale is the same for both technical and sensory judges.

Yes = 1No = 0
Unacceptable=0Acceptable=1Average=2Good=3Very_Good=4Excellent=5Extraordinary=6

The competitor receives one point for a score of Yes on this item, and zero points for a score of No.
Yes/No Score
There are two types of scores: the Yes/No Score, and the Zero to Six Score.

Zero to Six Score

With the zero to six score, it is acceptable to use half point increments between 1.0 and 6. Half points are written using a decimal point (not a fraction). For example, 1.5, 2.5, 3.5. The lowest score with value is one (1). A score of 0.5 may not be used. A score of zero is used when something is totally unacceptable. Both a score of zero and six require the approval of the Head Judge.

12.2 TECHNICAL SCORE SHEET – PART I

Part I – Station Evaluation at Start-Up

Competition Area0 to 6
Clean working area at start-up / Clean cloths
           /6                    6

12.2.1 Clean working area at start-up/Clean cloths

  • The cleanliness and organisation of the competitor’s work station (work table, prep table, top of machine) will be evaluated on a scale between 1 and 6. If the area is messy, a 1 can be given.
  • It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we do not score zero due to some coffee around the grinder.
  • Verify the competitor’s ability to organise the working area in a practical and efficient way.
  • Too much pre-preparation should be marked down (i.e. milk in the pitchers, pre-poured water in the water glasses, etc.)
  • A minimum of 3 clean cloths should be available when the performance time starts. The cloths must be clean and have a purpose (i.e. one for the steam wand, one for drying/cleaning baskets, one for bar clean up. A towel on the competitor’s apron/person is included in this count.)
  • The cups should be warming. The cups should be placed on the top of the espresso machine, unless the competitor is using his/her own device to warm the cups. There should be no water in the cups at the start of the competitor’s competition time.
  • Competitors may have pucks in the porta filters at the start of his/her competition time. This will not count against clean area at start up.

12.3 TECHNICAL SKILLS ESPRESSO – PART II

Please take note the technical skills standards are the same for all 3 beverages. The technical score sheet is the same in Part II, III and IV.

Technical Skills0 to 6YesNo
Flushes the group head
Dry/clean filter basket before closing
Acceptance spill/waste when closing/grinding
Consistent closing and tampering
Cleans porta filters (before inserts)
Immediate insert and brewing
Extraction time (within 3 second variance)
      /12        /5  17

12.3.1 Flushes the group head

The flushing of the group head must occur prior to each extraction (either after removal of the porta filter from the group or just before re-insertion.) If the group head was flushed prior to the extraction of the served beverages, the judge will mark, Yes.

12.3.2   Dry/clean filter basket before dosing

If the filter basket was dried and cleaned prior to the served beverages, the judge will mark, Yes.

12.3.3 Acceptable spill/waste when dosing/grinding

Spill/waste is ground coffee that was not used during the competition/performance time. (Spill/waste can be found in the dosing chamber, in the knock box, on the counter, in the trash, on the floor, etc.) Waste that is created by beverages that are not served does not count towards a competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage category. In order to earn maximum points the waste should not exceed 1 gram of unused coffee per beverage category. Wasting more than 5 grams of coffee per beverage category should result in 0 points. A reasonable (not excessive) amount of coffee ground for the purposes of purging grounds from the grinder is not included in waste.

12.3.4 Consistent dosing and tamping

There are different methods for dosing coffee. Consider shot volume and shot times in this evaluation. (Does the method achieve the objective 25 – 35 ml (30 ml +/- 5 ml) of extracted coffee within a 3 second variance?)

The competitor should be demonstrating a consistent method for dosing and tamping. The competitor should evenly distribute the coffee grounds, followed by levelled tamping of adequate pressure. Cultural differences should be taken into consideration.

12.3.5 Cleans porta filters (before insert)

Clean the basket rim and side flanges of porta filter before insert into the machine. If okay, the judge will mark, “Yes”.

12.3.6 Immediate insert and brewing

The competitor should start the extraction immediately after inserting the port filter into the machine without any delay, (“Basket to the gasket – finger to the ringer.”) If done, the judge will mark, Yes.

12.3.7 Extraction time (within 3 second variance)

Judges will time all shots extracted and determine whether shot extraction times are within a 3-second variance. If the extraction time is within a 3.0-second variance of each other within each category of drinks, the judge will mark, Yes. Extraction time begins when the competitor activates the machine’s pump. Shot times for shots that are not served are not included in this score.

12.4   TECHNICAL SKILLS CAPPUCCINO – MILK FROTHING – PART III

Please take note that the first 7 evaluation areas are the same as under the Espresso Evaluation – Technical Skills.

12.4.1 Empty/clean pitcher at start

The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time. The pitcher should be clean on both inside and on the outside.

12.4.2 Purges the steam wand before steaming

The competitor should purge the steam wand before inserting it into the milk pitcher.

12.4.3 Cleans the steam wand after steaming

The steam wand should be cleaned with a dedicated bar towel.

12.4.4 Purges the steam wand after steaming

The competitor should purge the steam wand after steaming the milk.

12.4.5 Clean pitcher/acceptable milk waste at end

The pitcher should be more or less empty after the cappuccinos have been prepared. Acceptable waste is no more than 10cl/3oz. per steam pitcher.

12.5   TECHNICAL SKILLS SIGNATURE BEVERAGE – PART IV

Please take note the evaluation areas are the same as under the Cappuccino Evaluation – Technical Skills.

Technical Skills0 to 6YesNo
Flushes the group head
Dry/clean filter basket before closing
Acceptance spill/waste when closing/grinding
Consistent closing and tampering
Cleans porta filters (before inserts)
Immediate insert and brewing
Extraction time (within 3 second variance)
Milk0 to 6YesNo
Empty/clean pitcher at start
Purges the steam wand before steaming
Cleans steam wand after steaming
Purges the steam wand after steaming
Clean pitcher/Acceptable milk waste at end
/12/10     22

12.6   TECHNICAL – PART V

 

Technical Skills0 to 6YesNo
Station Management

Clean porta filter sprouts/

Avoided placing spouts in closer chamber

         /6        /1     7

12.6.1 Station Management

  • Technical judges will evaluate the competitors overall workflow and use of tools, equipment and accessories.
  • The competitor should display an understanding of the correct use and operation of the espresso machine.
  • The competitor should display an understanding of the correct use and operation of the grinder – including the management of coffee in and through the grinder. The competitor should have adjusted the grind during his/her preparation time. Competitors should be grinding coffee for each shot or set of shots.
  • The competitor is trying to achieve extraction times within a 3 second variance and shot volume of 25-35 ml (30 ml +/- 5 ml).
  • The technical judges are responsible for inspecting the spent puck of coffee inside the porta filter and must relate the state of the puck to the competitors understanding of the grinder and consistency of dosing and tamping skills. Judges must look for: levelness of tamp, indications of channeling or holes, excessively wet or dry pucks, and consistency of pucks (in group shots).
  • The technical judges will evaluate the competitor’s work-flow throughout the presentation, including: the organization and placement of tools, cups and accessories; the competitor’s movement and flow in and around the work station; the cleanliness and maintenance of the station (equipment, counters, towels, pitchers); the management of coffee and ingredients (milk, signature beverage ingredients).
  • A zero (0) will be awarded for any liquid or ingredients on top of the machine.

12.6.2 Clean porta filter spouts/Avoided placing spouts in doser chamber

  • 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.
  • During levelling, the competitor should not place porta filter spouts directly over the dosing chamber (this could allow water to contaminate the dosing chamber).

12.7   STATION EVALUATION AT END – PART VI

Competition Area0 to 6YesNo
Clean working area at end
General hygiene throughout presentation
Proper usage of cloths
              /6           /2     8

12.7.1 Clean working area at end

It is permissible to have a small amount of coffee grounds around the grinder. The competitors are allowed to work, therefore we do not score zero due to some coffee around the grinder. The cleanliness of the area is evaluated on a scale between 1and 6. If an accident should occur (i.e. a competitor spills one of the drinks), the competitor should have it cleaned up by the end of his/her performance time. Cleaning while working (removing spent grounds, wiping tables) will help the competitor’s score, as well as cleaning the station before he/she ends his/her performance time. All wares and tools (tamper’s, cups, trays, pitchers, etc.) are included in this evaluation including items on the espresso machine and work tables. Spent pucks are allowed to be in the porta filters at the end of performance and are not part of this score.

12.7.2 General hygiene throughout presentation

The judge will determine this score based the competitor’s hygiene throughout their entire presentation.

12.7.3 Proper usage of cloths

When the competitor’s presentation time begins, the competitor must have a minimum of three (3) cloths and each should have a purpose. The judges must evaluate the usage of these cloths. The competitor should use one for the steam wand, one for cleaning the filter basket and one for the workstation.

In order to receive a “No” in this area, the competitor would need to:

  • Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other than using it to clean a steam wand).
  • Do something that is not sanitary or food safe with a cloth (touching it to face, mouth, etc.)
  • Use a cloth once it has touched the floor or dropped.

The following is an explanation of the sensory score sheet. Each competitor will be evaluated by four sensory judges.

13.1   EVALUATION SCORE

The evaluation scales are the same for both technical and sensory judges.

Yes = 1No = 0
Unacceptable=0Acceptable=1Average=2Good=3Very_Good=4Excellent=5Extraordinary=6

13.2   ESPRESSO EVALUATION – PART I

Espressos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.

Taste Evaluation of Espresso0 to 6
Colour of crema (hazelnut, dark brown, reddish reflection)
Consistency and persistence of crema
         /12
0 to 6
Taste balance (harmonious balance of sweet/acidic/bitter)x 4 =
Taste balance (full bodied, round, smooth)x 4 =
         /48
Beverage PresentationYesNo
Correct Espresso cups used (60-90ml with a handle)
Served with accessories (spoon, napkin and water)
           /262

13.2.1 Colour of crema

Judges will visually evaluate the appearance of the crema for correct colour and appearance. The colour of crema should be hazelnut, dark brown and/or have a reddish reflection. Crema that is pale or not present is unacceptable, and should result in zero points.

13.2.2 Consistency and persistence of crema

Crema must be present when espresso is served. The crema should be dense and smooth. Judges will gently stretch the crema by tilting the demitasse in one direction. This will help the judge determine the thickness of the crema, and whether it is persistent and long lasting, with no centre break-up.

Note: The evaluation of colour and consistency of crema needs to be done QUICKLY. The taste balance is the most important score, and judges must be sure to taste the espresso quickly while it is fresh.

13.2.4 Tactile balance

The balance should be full bodied, round and smooth. Judges perception of viscosity will have an influence.

13.2.5 Correct espresso cups used

Espressos must be served in a two- to three-ounce (60 to 90 ml.) cup with a handle.

13.2.6 Served with accessories

The espresso must be served with a spoon, napkin, and water. All of these items must be present for the competitor to receive a “Yes” score. If one (or more) item is missing at the time the espresso is served, the judge will mark, “No.”

13.3   CAPPUCCINO EVALUATION – PART II

Cappuccinos will be evaluated using the following protocol by all sensory judges. It is important that sensory judges follow this protocol consistently. Sensory judges will complete all steps of the evaluation before recording scores.

Taste Evaluation of Cappuccino0 to 6
Visually correct cappuccino (traditional or latte art)
Consistency and persistence of foam
/12
0 to 6
Taste balance (served at an acceptance temperature, a harmonious balance of rich sweet milk/espresso)x 4 =
      /24
Beverage PresentationYesNo
Correct Cappuccino cups used (150-180ml with a handle)
Served with accessories (spoon, napkin and water)
              /2       38

13.3.1 Visually correct cappuccino

Judges will visually evaluate the cappuccino to determine the visual score. On the surface, the cappuccino should have a colour combination of milk and coffee, with a smooth and possibly glossy/glass like appearance. This score is for visual evaluation (surface review) only. Look for symmetrical design, a contrast of colour with crema colour all the way around the rim of the cappuccino cup with a smooth, glossy, appealing appearance.

(Note: It is not acceptable for cappuccinos to be topped with any additional spices and/or powders.)

13.3.2 Consistency and persistence of foam

Using a spoon, the sensory judges will gently but quickly push back the foam to get a sense of the depth and texture of the foam. The foam should extend at least 1 cm into the cappuccino to achieve a score of very good (4) or higher. The foam should be smooth, silky and consist of only micro-bubbles.  This evaluation will happen quickly and gently and without disturbing the entire surface of the cappuccino.  Judges will not taste the cappuccino from the spoon.

Note: It is important for judges to evaluate the visual appearance and consistency of foam QUICKLY. The taste balance is the most important score and the judge should taste the cappuccino within a few seconds of being served so that it is fresh.

13.3.3 Taste balance

The cappuccino is a hot beverage that should be served at a temperature that is immediately consumable.  Sensory judges will choose a spot on the cup different from the area that was disturbed in the foam evaluation and will take a sip from the cappuccino. The texture of the foam, temperature of the beverage, and the taste of the coffee and milk will be included in the taste evaluation. After the initial tasting sip, the sensory judges will revisit the cappuccino for at least one additional sip. The taste balance should be a harmonious blend of the sweetness of the milk and an espresso base that works well with the milk.

13.3.4   Correct cappuccino cups used

Cappuccinos must be served in a five- to six-ounce (150 to 180 ml.) cup with a handle.

13.3.5   Served with accessories

The cappuccino must be served with a spoon, napkin, and water. All of these items must be present at the time the cappuccino is served for the barista to receive a “Yes” mark. If one (or more) of the items is missing, mark “No.”

13.4   SIGNATURE BEVERAGE EVALUATION – PART III

See 2.1.3 for Signature Drink Definition.

Score Sheet Penalties

  • If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will receive zero points on all points available on the sensory score sheets in the signature beverage category.
  • If ingredients or substances other than ground coffee are placed, in a porta filter, the competitor’s signature beverage will receive zero points on all points available on the technical and sensory score sheets in the signature beverage category.
  • If each signature drink does not contain a minimum of one espresso, shot the signature beverage will receive a score of zero for taste balance on the sensory score sheets in the signature beverage category.

After the competitor’s performance time has ended, a sensory judge may ask the head judge to verify that there is no alcohol in the signature drink. When this occurs, the head judge will request that the competitor provide ingredient confirmation by showing the head judge the original bottles and/or packaging of ingredients in order to verify that no alcohol is present.

Signature beverage evaluations vary due to the variety of options presented by the competitor. Sensory judges will complete all steps of the evaluation before recording scores.

Part III – Signature Beverage Evaluation

Evaluation Signature Beverage0 to 6
Well explained and presented appealing look (elegant, clean, usage of cup / glass)
Creativity
/18
0 to 6
Taste balance (according to content, taste of espresso)x 4 =
      /24

13.4.2 Well explained and presented

The competitor must explain the signature drink to the judges. In order to achieve a high score, the explanation should include the ingredients, preparation method, and the flavours and/or aromas the judges should experience. The description should include the coffee used and the connection between the coffee and the other ingredients. The competitor should explain if the drink is served hot, warm, cold, or some combination of these temperatures.

Sensory judges will listen to the explanation of ingredients, preparation method, and use of coffee given by the competitor. Judges will take notes. When determining this score, the judge should consider whether or not there is a correlation between what was described and prepared, and the actual taste and aromas of the signature beverage.

The competitor must explain to the sensory judges how to drink the beverage (smell, stir, sip, etc.).  The sensory judges will listen for, and follow, to the best of his/her ability, any competitor instructions about how to experience the signature beverage. If no information or instructions are given, judges will use common sense to evaluate the signature beverage. In every case, judges should take a minimum of two sips of the signature beverage.

The explanation of the signature beverage should occur during the competitor’s presentation time. Any explanation given by the competitor after the completion of the presentation time (clock is stopped and/or the competitor calls “time”) will not be considered by the judges.

13.4.3 Appealing Look

Judges should look for a signature beverage to be served in a glass or container that is appealing in appearance, and appropriate for the beverage. The toppings, accessories and garnishes should all add to the beverage’s visual appearance.

13.4.4 Creativity

Judges should evaluate the competitor’s creativity in developing and presenting the signature beverage. Ingredients that complement and showcase the espresso while creating an interesting experience for the judges will score high marks in this area.

13.4.5 Taste balance

Judges look for a correlation between the ingredients used in the signature drink, the competitor’s explanation, and the sensory experience of the drink. The espresso taste should be dominant and easy to identify in order to get high marks in this category. Judges must follow any drinking instructions provided by the competitor.

13.5      BARISTA EVALUATION – PART IV

Customer Service Skills0 to 6YesNo
Presentation: Professionalism/Dedication/Passion
Attention to details/All accessories available
Appropriate apparel
/12/113

 13.5.1 Presentation: Professionalism/Dedication/Passion

The competitor should explain the espresso blend used and his/her reason for choosing this blend or coffee. Judges will look for a correlation between what is said, and what comes through in the beverage presented.  The competitor will communicate through actions, poise, and verbal communication that they are a coffee professional and have an ownership of the presentation. It should be obvious to the judges that the competitor is prepared. There should be a purpose behind everything done during the presentation.

 How the beverages are presented to the judges should also be considered in this evaluation. The judges should look for professionalism and politeness while serving each beverage. The competitor should place the cups in front of each judge while making eye contact and give some signal to the judges that they can begin tasting.

In order to achieve the maximum points in this area, the competitor should demonstrate and communicate a thorough understanding of his/her coffee, create a memorable sensory experience for the judges, and make some emotional connection with the judges.

13.5.2 Attention to details/All accessories available

All accessories should be readily available and the working area well organized. Competitors should not need to move a lot of equipment and accessories around during his/her performance – everything should have its own place and purpose. Judges should look for the competitor to have back-up cups and accessories in case of mistakes or spills. Refilling of judge’s water glasses also demonstrates attention to detail.

13.5.3 Appropriate apparel

At a minimum, the competitor must look clean, be cleanly dressed and wear a clean apron. If okay, the judge will mark, “Yes.” The lack of an apron or presence of inappropriate apparel (such as sandals or excessively torn or stained clothing) would result in a “No” mark.

13.6   JUDGES’ TOTAL IMPRESSION – PART V

  • The judge’s overall view of barista skills, including drink presentations, flow of performance, and delivery of coffee information.
  • The total impression score should have a correlation to the taste scores, however this score is not an average (i.e. this score cannot be significantly higher than taste scores).
  • This score also includes anything not included in other areas of the sensory score sheet; things the barista did or said that created a memorable performance and is supportive of a passion for specialty coffee, or the barista’s representation of the profession and ability to be a role model.
  • In order to earn a high score (4.5 or higher), the barista has demonstrated that he/she is a coffee professional, has a thorough understanding of specialty coffee, and is worthy of being a finalist or champion.

Part V – Judges Total Impression

 

Judge’s Total Impression0 to 6
Total impressionx 4 =
Overall view of barista skills, taste of beverage and presentation         /24

IMPORTANT NOTE:

Scheduling

Please check online www.culinairemalaysia.com by 1st September 2019

MAH Secretariat will email competition details once registration and payment has been received and finalized.

All team must DO the following:

  • Register two (02) hours before competition time i.e. if competition time is at 9am, registration time is at 7am
  • Briefing one (01) hour before competition time i.e. if competition start at 9am, briefing at competition hall at 8am – 8.15am
  • Moving in of items to competition area immediately after briefing.
  • Attendance is COMPULSORY. Failure to do so will result in deduction of 10 points.

Briefing:

Thursday, 5 September 2019 at 2.30pm at Federal Hotel, Kuala Lumpur

Event Site Briefing:

Monday, 23 September 2019 at 1pm at KL Convention Center, Main Competition Hall

 

Flavour Syrup

 

Disqualification

The Judges reserves the right to disqualify the team should any of the following occur:

  • Non-compliance to any part of the competition
  • Use of non-halal items, stale, rotten or expired products in preparation of food and beverage
  • Communicating with external parties during the competition
  • Use of mobile phone and/or devices during the competition
  • Judges’ decision is final
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