CLASS 39

LATTE ART CHAMPIONSHIP

A. TERMS & CONDITIONS

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.

B. APPLICATION AND COMPETITION

I) DETAILED SCHEDULE OF LATTE ART CHAMPIONSHIP

1. Training on how to operate the coffee machines will be given to all competitors.

1.1        All competitors will be given 20 minutes of practice time.

1.2        All the coffee beans and milk will be provided by the organiser/sponsor.

2) Preliminary round of the Championship

2.1        Competitors are required to prepare the following drinks in 10 minutes:

2.1.1     Single creative Latte pattern

2.1.2     Single creative Macchiato pattern

2.1.3     Single identical free-pour Latte

2.2        Top 2 competitors will qualify to the final round of the Championship.

3) Final round of the Championship – Top 2

3.1        Competitors are required to prepare the following drinks in 10 minutes:

3.1.1     Single creative Latte pattern

3.1.2     Single creative Macchiato pattern

3.1.3     Single identical free-pour latte

3.2        Detailed Top 10 rankings will be announced.

C. RULES AND REGULATIONS

  1. Competitors may make as many cups as they like but must present their best creative latte pattern, creative macchiato pattern and free pour latte to the judges within the 10 minutes of competition time allocated. Otherwise, the competitor will be disqualified.
  2. The drinks must be made of coffee and milk only. Competitors are required to use the coffee, milk and cups provided by the Organiser and/or sponsors. Failure to comply will lead to a zero score being given for the visual element of that drink.
  3. The official Macchiato cup is a 85ml cup, and the official Free Pour Latte cup is a Tulip-shaped 220ml cup.
  4. No etching or surface decoration are allowed for identical free-pour latte and will result in a zero score being given for the visual elements of that drink.
  5. Competitors are required to use the grinders and espresso machines provided by the Organiser and/or sponsors.
  6. Competitors will be notified of the time twice, at the remaining 1 minute mark and remaining 30 seconds mark respectively.
  7. No cleaning time is allocated, and competitors are required to remove their personal equipment from the stage quickly after the performance.
  8. Each competitor’s stage station will be equipped with the following:
  • Espresso Machine
  • Grinder
  • Knock Box
  • Milk
  • Coffee
  • Trash Can
  1. Competitors are required to bring all additional necessary supplies for their presentation. 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. The lists of supplies the competitor may bring include the following:
  • Tamper
  • Shot glasses
  • Steaming pitchers
  • Spoons
  • Any specific utensils required
  • Bar towels/clean cloths (for practice and the competition)
  • Cleaning supplies (counter brush, grinder brush, etc.)
  • Tray(s) (for serving drinks to the judges)

D. JUDGING CRITERIA

1.1        COMPETITION AREA 

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

1.2        BEVERAGE PRESENTATION

Points will be awarded based on the visual presentation of the drinks.

 1.3        TECHNICAL SKILLS

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

 1.4        PERFORMANCE

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

2.1        EVALUATION SCALE

There are two types of scores: the Yes/No Score, and numeric scores (0-6).

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

Yes = 1 No = 0

Unacceptable = 0 Acceptable = 1 Average = 2 Good = 3 Very Good = 4 Excellent = 5 Extraordinary = 6

A. Yes/No Score

The competitor receives one point for a score of Yes on this item, and zero points for a score of No.

B. Numeric Score

Available scores range from 0 to 6. Half points are permissible. Judges are encouraged to use the full range of scores (e.g. if no visible pattern is seen a zero may be appropriate). Low numbers indicate a poorer presentation and vice versa. Certain questions may be weighted by being multiplied by x 2, or x 4.

2.2        TECHNICAL SKILLS – ESPRESSO – PART I

 Please note the technical skills standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by the number of drinks assessed in each round). No technical evaluation will be made of the Preliminary Round in the Bar area.

2.2.1     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”.

2.2.2     Dry/clean filter basket before dosing

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

2.2.3     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.

 2.2.4     Consistent dosing/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 mls (30 mls +/- 5 mls) 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 leveled tamping of adequate pressure. Cultural differences should be taken into consideration.

2.2.5     Cleans portafilters (before insert)

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

2.2.6     Insert and immediate brew

The competitor should start the extraction immediately after inserting the porta filter into the machine without any delay, if done; the judge will mark “Yes”.

 2.2.7     Extraction time (within 3 second variance)

Technical 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 for all the competitor’s drinks (both for the free pour latte and designer latte, the judge will mark, ‘yes’ under each drinks category, and vice versa. 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.

2.3        TECHNICAL SKILLS – MILK FROTHING – PART II

2.3.1     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.

2.3.2     Purges steam wand before steaming

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

2.3.3     Cleans the steam wand after steaming

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

2.3.4     Purges the steam wand after steaming

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

2.3.5     Clean pitcher/acceptable milk waste at end

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

2.4        TECHNICAL SKILLS – HYGIENE – PART III

2.4.1     General hygiene throughout presentation

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

2.4.2     Proper usage of cloths

When the competitor’s presentation time begins, the competitor must have a minimum of 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 visual score sheet. Each competitor will be evaluated by one visual judge. Please note the visual standards are the same for all beverages in both the Preliminary and Final Rounds (differing only by the number of drinks assessed in each round)

3.1        VISUAL EVALUATION – STAGE AREA – PART I

Drinks will be evaluated using the following protocol by all visual judges. It is important that visual judges follow this protocol consistently.

3.1.1     Two patterns and presented picture identical

Judges will assess the similarity of the two presented patterns to the presented picture. It is the only category where judges will review both presented drinks rather than the drink specifically presented to them. Competitors are demonstrating their skill to replicate their intended pattern. 5pts would only be awarded to two drinks that were identical to the presented picture, whatever the quality of the design in the presented picture (The section is marking the similarities rather than the quality of the pattern itself). 2.5 pts would be awarded if one drink was identical to the presented picture and the other bore no resemblance to the picture at all. 0 pts would be awarded if both drinks bore no resemblance to the picture at all. 1-5 pts can be used where the drinks show some similarities to the presented picture.

3.1.2     Contrast between ingredients

Judges will review only the drink presented to them. High points will be awarded to patterns demonstrating sharp contrast between the rich colors of the crema and the clean white milk foam. Unintentional mixing/blurring of the contrast will reduce this score. Judges should take under consideration areas of mixed crema and milk foam that are intentionally created by the competitor as a requirement of the desired pattern.

3.1.3     Harmony, size, and position among pattern within cups

Judges will review only the drink presented to them. Judges will be assumed to be right handed, unless the competitor asks the judges to determine different, and so patterns should be presented orientated with the cup handle at 3 o’clock. Judges will review if the size of the pattern is suitable to the cup it is presented in. Judges will review if the pattern is aesthetically positioned in the cup. If the pattern involves several elements, are these elements positioned and balanced aesthetically with each other.

3.1.4     Creativity of the pattern

Judges will review only the drink presented to them. Creativity may be demonstrated in a number of ways, highest points will be given for presenting an aesthetic original design that pushes the boundaries in latte art skills. Lower points may also be given for the creative style in which an established pattern is presented. Judges are looking to recognize fundamental latte art skills, such as free pouring, and give higher points when these skills are taken to new levels and enhanced with further techniques (on those drinks categories that allow). Judges are scoring the drink presented, not the photograph; if the competitor is unsuccessful in creating their planned pattern then they should expect lower scores.

 3.1.5     Successfully achieved level of difficulty

Judges will review only the drink presented to them. High score should only be awarded to difficult patterns successfully achieved and vice versa. Points should go to reward what is actually presented in the cup; if a competitor attempts a very difficult pattern but fails to represent that pattern at all in the presented drink then a low score should be expected.

3.1.6     Visual quality of foam

Judges should assess the visual quality of the foam, for a bubble free, smooth, glossy rich consistency. Judges should draw back a small section of the foam with a tea spoon to assist in the judging. Care should be taken to leave the pattern in tack were possible when doing this.

 3.1.7     Overall appealing look

Judges will review only the drink presented to them. Judges should review the look of the drink in its totality based on its personal impact on them. To score this section it may be worth considering how a customer, rather than a coffee professional, may score the presented pattern.

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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