How to Become a Champion By Safa Salehi, Feb. 2018 Iran Co ff - - PowerPoint PPT Presentation

How to Become a Champion

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By Safa Salehi, Feb. 2018

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

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8 Steps

Introduction to coffee Extraction and Brewing Sensory Evaluation Green Coffee Coffee Roasting

• 1. Improve your knowledge

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8 Steps

• 1. Improve your knowledge
• What do you know about Coffee Processing?
• Can you define between Over-Extract and Under-

Extract Coffee?

• Can you proceed standard cupping?
• Can you explain Balance Taste?
• Single Origin vs Blend ? Specialty vs Commercial?
• Introduction to coffee
• Extraction and Brewing
• Sensory Evaluation
• Green Coffee
• Coffee Roasting

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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?

• Espresso Machine
• Grinder Setting
• Espresso Extraction
• Milk Frothing
• Latte Art
• Work flew
• Clean up
• Customer Service
• Green Coffee Grading
• Sensory Evaluation

Coffee, Milk …

• Mixology

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8 Steps

• 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) …

• WBC focuses on promoting

excellence in coffee, advancing the barista profession, and engaging a worldwide audience …

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8 Steps

• 3. Find Right Coffee
• WBC focuses on Promoting

Excellence in Coffee, advancing the barista profession, and engaging a worldwide audience …

Your Experience World level Barista Champions Selection Suggestion by Pros Coffee Excellence winners Coffee from Famous Farm, Green Bean Seller

• r Specialty Roasters

Option 1: Green coffee + Roaster Option 2: Roasted Coffee

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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

• 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

• Attention to detail is the ability to

achieve thoroughness and accuracy when accomplishing a task

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8 Steps

• 8. Practice, Practice, Practice

IF YOU DON'T PRACTICE YOU DON'T DESERVE TO WIN !

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8 Steps

• 3. Find Right Coffee
• 4. Explore your Coffee Potential
• 5. Understand Rules & Regulation
• 6. Make the Scenario
• 7. Attention to Details
• 8. Practice, Practice, Practice
• 1. Improve your Knowledge
• 2. Improve your Skills

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–Coffee

“You Can Do It”

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=3 Very Good=4 Excellent=5 Extraordinary=6

• 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
• f 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

• ther.
• 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

• f 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 C D E F G H I J K 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

• f 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
• f the taste scores
• The judges must consider and assign points towards the

passion and inspiration that the barista has displayed during their routine.