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Competition
NATIONAL BODIES
NATIONAL COMPETITIONS
PARTICIPATION
QUALIFIED BARISTAS
See also Downloads
Date and place
All competitions take place as follows:
World Latte Art Championship
Wednesday 23rd June / 09.00 – 18.00 ~ updated!
World Coffee in Good Spirits Championship
Thursday 24th June 10.00 – 17.30
World Cevze/Ibrik Championship
Thursday 24th June 10.30 – 15.00
World Cup Tasters Championship
Friday 25th June 09.00 – 15.00
SCAE World Cezve/Ibrik Championship
Champions will be granted free entrance to the competition and the conferences. Participants to the SCAE World Cezve / Ibrik Championship (WCIC) will be allowed to be accompanied by one assistant and one mentor/trainer that will also be granted free access to the competition and conference. The assistant and mentor/trainer will have to be named in advance – latest on 9th of June 2010.
Rules
The rules for the National Championships should be the same as for the World Championship. But the format of the competition needs to be up to each country.
Stage
There will be 2 stations on stage. Each station will have: 1 gas heater, 2 preparation tables (L-shaped) and one lowered Taste Judge table with two chairs. The Participants can also bring their own heater (Sand Heater, Electrical Heater, etc), but it must be safe and not produce any smoke in the Hall.
Format
Semifinal
There will be 1 judge team and 1 participant competing at a time. The competitor can have one assistant on stage (but is not mandatorily) who is free to serve, dance, play a instrument, tell a story or anything else except to help preparing the coffee. The competitor must prepare the coffee(s) alone. The competitor and assistant do not need to speak, but if they would like to do so, head sets will be available for both. The MC will control the competition and explain to the audience what they are doing.
Final
There will be 1 judge team and 1 participant competing at a time (again with or without assistant). Best 6 participants will go to the final. The barista on place 6 will start and stay on the stage until he is beaten by a higher score.
Task
Each competitor will, during a maximum of 10 minutes, make and serve:
Two identical coffees made without any additives. No other ingredients then coffee and water. Brewed on a Cezve / Ibrik of their choice and served with cups, trays and separate additional of their choice on the side.
Two identical coffees made with additives like sugar, herbs or spices. The ingredients should not suppress the type and taste of the Cezve / Ibrik Brewed Coffee (can use for example Mastic Tree, Cinnamon, Cardamom, Chai, Chocolate, Almond, Hazelnut, etc). Brewed on a Cezve / Ibrik of their choice and served with cups, trays and separate additional of their choice on the side.
Two identical Signature Beverages warm or cold, with any ingredients or decorations in cups or glasses, trays and separate of their choice. It can contain alcohol. But the main idea and the taste should contain Cezve / Ibrik brewed Coffee.
The three pairs of beverages must be served separately, but in any order!
Coffee
Coffee will be available on stage. The participant is however free to use the coffee of their choice. The quality of the coffee will be judged by the taste judges against international quality standards. The composition of the blends remain the intellectual property of the supplier and the participant and can only be published wholly or in parts with their permission.
Grinding
Grinding prior or during the event is optional. No grinders will be supplied.
Heating
Gas heaters are available at the station. Small open charcoal may be used. Other heathers can be used, but the Cezve/Ibrik must be brewed with a external heat source (no steamer or heating elements can used inside the Cezve/Ibrik).
Cups, Glasses and Materials
There is no restrictions or criteria's about the size or type of the cups or glasses used. These are for the choice of the competitors. They shall be brought in closed box(es) on the day of the competition. They can be stored in a separate guarded room next to the competition stage. The boxes must have the name of the competitor clearly marked, and there is a designated area for unpacking. The team is responsible for removing the box(es) and their content after the competition.
Judges and personnel needed to run a competition
There will be 1 head judge and 4 judges. 2 judges will be responsible for judging the taste of beverages. 2 judges will be responsible for judging the visual impression. The head judge will make sure that judges and participants are following by the 2010 rules.
Scoring
Each judge will give a score from 1 to 10 expressing their individual opinion of the beverage in front of them according to the score sheets. No half points are to be given!
The official score sheets for the competition in London, 2010, are announced at the Official World Cezve/Ibrik Championship website. Please check for update here or contact Serif Basaran at serif.basaran@kivahan.com.tr
Score Registration
The scores will be displayed publicly immediately after the judging is completed for each contestant. In case of same score, the person with the most detailed points will win. Winner is still the one with the highest score!
Judging Criteria
Taste Judge
For all three drinks:
Pleasant drinking temperature (hot or cold)
Distinct taste of freshly brewed quality coffee related to ingredients used
Balance / body / mouth feel of the drink
Creativity (only Signature Beverage)
Overall impression of the taste of the drink (choice of ingredients)
Overall: Performance
Professional performance / participant style / working with the ingredient
Hygienical skills
Barista skills (technical skills, usage of the machines)
The role / help / performance of the assistant if available.
Visual Judge
For all three drinks:
Visible and firm crema on the surface (only Cezve/Ibrik without and with additives)
Equality of the pairs of coffee served (same color, same appearance)
Correct composition (ingredient ratio of coffee and water)
Optical appearance of Signature beverage according to preannounced prescription (only Signature Beverage)
Appealing look / Visual creativity (only Signature Beverage)
Overall: Performance
Brews the coffee in a skilled way
Professional working with the ingredient
Professional performance, service skills, passion
Hygienical skills
Head Judge
Competing time
Overall points and final scores
Time
The clock will be started when the competitors signal to the head judge that they are ready to start and receive an acknowledgement from the head judge and will be stopped when the last beverage has been placed in front of the last judge and the competitors signals again to the head judge.
The competitors will be allowed 15 minutes to set up the station; this includes testing the gas heaters well as setting up all ingredients and tools needed for the competition. No coffee or ingredients preparation can be done in advance.
The competitors have 10 minutes to prepare the 6 beverages. This includes the preparation of any added decorative element for the surface of the Signature beverage.
The competitors have 10 minutes for clean up.
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