BARISTA COMPETITON PACK
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BARISTA PACK CONTENTS 1.0. Venue Location & Access.........04 Location Details Key Contacts Schedule 2.0. Terminology............................08 3.0. Competition Structure............09 3.1. Round Breakdown 3.2. Discipline Time Allocation 3.3. Round & Point Structure 3.4. Cup Measurements 4.0. The Disciplines.......................11 4.1. The Cupping 4.2. The Origin 4.3. The Brewing 4.4. The Latte Art 4.5. The Order 4.6. The Signature Drink 4.7. The Espresso Blend 4.8. The Mystery
5.0. Discipline Rules......................14 5.1. The Cupping 5.2. The Origin 5.3. The Brewing 5.4. The Latte Art 5.5. The Order 5.6. The Signature Drink 5.7. The Espresso Blend 5.8. The Mystery 6.0. Judging Criteria......................17 6.1. The Cupping 6.2. The Origin 6.3. The Brewing 6.4. The Latte Art 6.5. The Order 6.6. The Signature Drink 6.7. The Espresso Blend 6.8. The Mystery
7.2. Bringing Your Own Equipment 9.0. Score Sheet Glossary..............21 9.1. The Cupping 9.2. The Origin 9.3. The Brewing 9.4. The Latte Art 9.5. The Order 9.6. The Espresso Blend 9.7. The Signature Drink 9.8. The Mystery 9.9. Professionalism 9.10. Overall Battle Performance
7.0. Equipment..............................19 7.1. Equipment Provided
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1.0. VENUE LOCATION & ACCESS Where will CMx™ - Italy be held?: CMx™ - Italy will take place at The Milan Coffee Festival, from 30 November - 2 December 2018 at Spazio Pelota, Via Palermo.
Travel – How to get there: The Pelota can be easily reached by metro, bus, car or on foot
Address: Spazio Pelota, Via Palermo 10, 20121 Milan
Train: Take the train to Garibaldi train station or Centrale train station, where you can connect to the Metro. Take the green line M2, Moscova stop
Metro: Take the green line (M2), and exit at the MOSCOVA stop
Driving: From Bergamo - A4/E64 Follow A4/E64 to Viale Rubicone in Milano. Take exit Cormano from A4/E64. Continue on Viale Rubicone. Take Viale Enrico Fermi, Via Benigno Crespi, Via Carlo Farini and Via Alessandro Volta to Via Palermo in Milano From Turin – A4 Follow A4 to Viale Alcide de Gasperi in Milano. Continue on Viale Alcide de Gasperi. Take Viale Lodovico Scarampo, Via Bartolomeo Colleoni, Corso Sempione and Via Francesco Melzi d’Eril to Via Palermo From Rome – A1/E35 Get on A1 direction E35 from Via Salaria. Continue on E35. Take A1 to Viale Lucania in Milano Continue on Viale Lucania. Take Viale Puglie, Via Emilio Faà di Bruno, Via Scipione Pistrucci, Via Maestri Campionesi and Via Statuto to Via Palermo 4
1.0. VENUE LOCATION & ACCESS continued How do I gain access to the venue? You will be issued with a festival pass which will give you access to the competition and Milan Coffee Festival for the duration of the event. You will also be issued with 2 x Team Passes for your trainer or company members to attend. These passes will be issued to you during the competitor briefing on Thursday 29 November. You will need to bring your festival pass with you in order to gain access to the venue. Please ensure you wear your festival pass at all times when onsite. To compete you must be available and onsite at The Milan Coffee Festival for the full duration of the event (see schedule of events). Who is my onsite contact? Rosalyn Newbery will be your contact onsite at CMx Milan 2018 and can be reached via phone or email. Rosalyn Newbery Head of Event Operations & Live Content +44(0)784 359 0055 rnewbery@allegra-events.com
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1.0. VENUE LOCATION & ACCESS continued What is the schedule of events? Please see the schedule below for CMx™ - Italy 2018: DATE Thu, November 29
EVENT Faema E71E Machine Training (10:00 - 14:00)
Thu, November 29
Welcome, Induction & Competitor Briefing (15:00 - 16:30)
Fri, November 30
First Round
Sat, December 01
Quarter Finals
Sun, December 02
Semi Finals & Final
In addition to schedule of events, Faema (Exclusive Espresso Machine Sponsor) will be hosting small group competition machine training sessions on the E71E in the morning of Thursday 29 November. Please ensure you arrive in Milan before 10am on Thursday 29th November. Please note, you will be invited to participate in a minimum of 1 compulsory Coffee Masters demonstration and other PR related activities when you are not directly competing.
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2.0. TERMINOLOGY 2.1. Discipline The term used to refer to the different components of each battle — The Cupping, The Origin, The Brewing, The Latte Art, The Order, The Signature Drink, The Espresso Blend and The Mystery. 2.2. Round The term used to refer to the First Round (Round 1), Quarter Finals, Semi-Finals and Final. Each round will consist of 1 vs 1 contender battles across selected disciplines. 2.3. Battle The term used to refer to contenders competing on a 1 vs 1 basis across each round’s selected disciplines. First Round battles are a seeding round, with a knockout format coming into play from the Quarter Finals onwards.
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3.0. COMPETITION STRUCTURE 3.1. Round Breakdown ROUND
DISCIPLINES ASSESSED
3.2. Discipline Time Allocation TIME PER BATTLE
First Round The Cupping The Brewing The Signature Drink 35 mins Quarter Finals The Origin The Brewing The Latte Art The Order The Mystery 55 mins
• The Cupping: 5 minutes • The Origin: 5 minutes • The Brewing: 15 minutes • The Latte Art: 10 minutes • The Order: 9 minutes • The Espresso Blend: 25 minutes • The Signature Drink: 15 minutes • The Mystery: 15 minutes
Semi Finals The Cupping The Espresso Blend The Latte Art The Order The Mystery 1hr 10mins Final The Origin The Brewing The Latte Art The Order The Signature Drink 2 hours 9
3.0. COMPETITION STRUCTURE continued 3.3. Round and Point Structure First Round This is the only round that does not take a knockout format, although 1 vs 1 contender battles will take place. Contenders will compete across the disciplines aiming to gain maximum points. Round 1 is a seeding round. All competitors will qualify for the Quarter Finals, however battle pairings will be defined on scores. Quarter Finals / Semi Finals / Final From the Quarter Finals onwards a knockout format applies. The contender in 1st place on the leader board from the First Round will compete in the Quarter Finals with the contender ranked last (8th), number 2 will compete against number 7 and so on. Points will be awarded on completion of each discipline. The points awarded for each discipline will be added to a total score for the battle. The contender with the highest battle score will go through to the next round, whilst the other contender is eliminated.
An Overall Battle Performance score out of 10 will be awarded to competitors at the end of each battle for their overall performance across all disciplines, taking into account showmanship, professionalism, descriptions and presentation. 3.4. Cup Measurements Cup measurements and specification for The Order and The Latte Art: • Espresso – single or double shot of espresso presented in a 70ml (2.5oz) cup. • Americano/Long Black – double shot of espresso in a 150ml (5.3oz) cup. • Macchiato – single or double shot of espresso presented in a 70ml (2.5oz) cup. • Flat White – double shot of espresso presented in a 150ml (5.3oz) cup, must have less than 0.5cm of foam. • Cappuccino – single shot presented in a 150ml (5.3oz) cup, must have 1cm to 2cm of foam. • Latte – single shot presented in a 190ml (6.7oz) cup, must have between 0.5cm and 1cm of foam. • Mocha – single shot of espresso and chocolate presented in a 190ml (6.7oz) cup. • Hot Chocolate – presented in a 190ml (6.7oz) cup.
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4.0. THE DISCIPLINES 4.1. The Cupping The Cupping tests the barista’s ability to understand, memorise and recognise taste profiles in a highlycompetitive, time-pressured environment.
4.3. The Brewing The Brewing tests the barista’s ability to choose the right brewing methods for a coffee and their hand brewing and batch brewing skills.
Each contender is presented with 6 coffees set in a particular order. The contenders have 3 minutes to taste and memorise the order in which those coffees are placed on the table. The coffee bowls are then shuffled randomly and contenders are given 2 minutes to taste and return the coffee bowls to their original order.
The contender will select to brew 1 of the 6 coffees presented in The Cupping or The Origin discipline and a hand brewing method from a selection including Chemex, Aeropress, V60 or Kalita.
1 bonus point will be awarded to the contender who completes the discipline in the fastest time. 4.2 The Origin The Origin tests the barista’s ability to identify coffee origins by taste, in a highly competitive, timepressured environment. Each contender is presented with 6 coffees, and a tabletop map of the world. The contenders will have 5 minutes to taste the coffees and place them on the map in the correct geographical location from where each originates. 1 bonus point will be awarded to the contender who completes the discipline in the fastest time.
This discipline aims to assess the barista’s understanding of grinding (using an EK43) and their ability to select the right brewing to match in order to maximise taste. Contenders will predominantly be judged on the correlation between their choice of coffee and hand brewing method, taste of the coffee and presentation. 4.4. The Latte Art The Latte Art tests the baristas’ mastery of milk, challenging them to create specific patterns in milk-based drinks. The judge will roll a 6 patterned dice 3 times, determining three different coffee patterns that contenders must then replicate and present to the judges. The dice is rolled prior to each pour. 11
4.0. THE DISCIPLINES continued The presented coffees will be judged on visual appearance of the pattern, symmetry, milk quality and contrast. 4.5. The Order A real world test. Contenders are challenged to deliver an order of 10 drinks common to a specialty café menu. Contenders will be presented with an order docket, which they will be challenged to produce in 9 minutes or less. They will be judged on technical skill, cleanliness, execution, professionalism and hospitality. 4.6. The Signature Drink Contenders will need to replicate and serve the same Signature Drink as presented in their online submission videos. A Signature Drink is a coffee-based mixed beverage consisting of three or more ingredients. Any ingredients may be used, as long as they are safe and legal to use. The contenders will present three identical Signature Drinks to the judges. They will be judged on creativity,
consistency, presentation and professionalism. Due to coffee seasonality, barista’s may alter the coffee used from that presented in their submission video and a suitable and justifiable alternative is acceptable. The Signature Drink itself however must remain the same. The Signature Drink discipline will take place within the First Round and the Final. 4.7. The Espresso Blend Contenders will create an espresso blend from the coffees used in The Cupping. The Espresso Blend will be a judged discipline only during the Semi-Finals. The finalists will then need to replicate their created blend for use in the Final (The Latte Art and The Order). During the allocated time, the contenders will present and explain their espresso blend to each of the judges, as an Espresso serving and Cappuccino, for taste evaluation. 4.8 The Mystery Contenders will be given a mystery coffee-based drink to make and serve using the ingredients provided and the iSi Nitro Whip™. For each pair of contenders competing in the Quarter 12
4.0. THE DISCIPLINES continued and Semi Finals, a drink will be selected at random from a selection of 6 which involve usage of the Nitro Whip (the 6 recipes will be shared with contenders prior to the competition and all competitors will be sent a practise Nitro Whip at least 1 week prior). Contenders must replicate the drink given, and must use the Nitro Whip in their preparation. The contenders must present 3 servings of The Mystery drink to the judges. They will be scored on coffee methodology, professional use of the equipment provided, flavour, taste and presentation.
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5.0. DISCIPLINE RULES 5.1. The Cupping • Contenders should analyse the coffees using all senses but must physically taste each bowl at least once using a cupping spoon. • Contenders are not permitted to take written notes of any kind. • If contenders are caught looking whilst the bowls are rearranged, after they have tasted the coffees, they will automatically be disqualified. • No prior information about the coffees is provided to the contenders. • Contenders must raise their hand upon completion of the discipline to stop the clock. After a contender has raised their hand, they are not permitted to touch the coffee bowls. • Contenders will be awarded a point for each coffee placed in the original position. • The total time taken to complete the discipline will be recorded and the fastest contender in each battle will receive 1 bonus point. 5.2. The Origin • Contenders should analyse the coffees using all senses but must physically taste each bowl at least once using a cupping spoon. • Contenders are not permitted to take written notes of any kind.
• No prior information about the coffees is provided to the contenders. • Contenders must raise their hand upon completion of the discipline to stop the clock. After a contender has raised their hand, they are not permitted to touch the coffee bowls. • Contenders will be awarded a point for each coffee placed in the correct origin location on the map. • The total time taken to complete the discipline will be recorded and the fastest contender in each battle will receive 1 bonus point. 5.3. The Brewing • Contenders must compete using the equipment provided by Coffee Masters. • Contenders may brew their chosen coffee as many times as they wish, but they are requested to present a coffee to the judges within a 15 minute maximum time period. A warning will be given at 12 minutes. If a competitor does not present a coffee to the judges’ table within 15 minutes they will be penalised 2 points. They will then be allowed 1 extra minute to present a coffee to the judges. If a coffee is not presented within the minute, the contender will receive 0 points for the discipline. • Contenders will select a coffee from The Cupping and a brewing method to match from Chemex, Aeropress, V60 or Kalita. 14
5.0. DISCIPLINE RULES continued • Coffee presented to the judges will be evaluated based on correlation between the coffee and brewing method chosen, taste, knowledge and presentation. • Baristas must also estimate their targeted TDS figure and points will be awarded based on the accuracy of this estimate. 5.4. The Latte Art • Contenders are required to present 3 latte art patterns determined by the roll of the dice. • With the exception of milk jugs and tampers, contenders must compete using the equipment provided by Coffee Masters. • Prior to the commencement of the discipline, contenders are given 5 minutes to dial in their grinders and taste the espresso. • Each set of pours will be scored. The winning pour will be awarded 3 points. 5.5. The Order • Contenders must compete using the equipment provided by Coffee Masters. • Contenders must make 10 drinks as listed on the presented order docket within a maximum time of 9 minutes. • The drinks prepared in this discipline are all
commonly found on specialty café menus. • Each drink will be scored according to whether it is passed or failed by the judges, taking into account the following criteria: balance, extraction, mouthfeel, handling. A ‘passed’ drink will be awarded 3 points. A ‘failed’ drink will be awarded 0 points. • The total time taken to complete the discipline will be recorded and added to each contender’s total time tally for the battle. 5.6. The Signature Drink • The Signature Drink is a coffee based mixed beverage consisting of 3 or more ingredients. • Any ingredients may be incorporated as long as they are safe and legal to use. • The competitors must provide a list of ingredients used within their Signature Drink. • This is the only round where contenders may bring their own ingredients, additional equipment and glassware (this excludes equipment already provided by Coffee Masters). • Each contender’s Signature Drink must match the recipe presented in their submission video exactly, with the exception of the coffee which may be suitably altered depending on seasonality. • The drink will be judged on balance of taste. • Coffee can be considered as a component, an 15
5.0. DISCIPLINE RULES continued ingredient or dominant base of the drink. 5.7. The Espresso Blend • Contenders must compete using the equipment provided by Coffee Masters. • Contenders have up to 1 kg of each of the 6 coffees used in The Cupping discipline to create their Espresso Blend. • To classify as a blend, contenders must use a minimum of 2 coffees. • Contenders must record their blend ratios. • Contenders will present the espresso blend (as an Espresso serving and Cappuccino), their rational behind the percentage breakdown and taste profile to the judges. • Contenders will be given no information about the coffees until they have made their selection for the Semi-Final. • Contenders will need to replicate their created blend for use within the Final, for which they will be given 30 minutes preparation time prior to commencement.
• Contenders must prepare and present 3 servings of the mystery drink to the judges within the 15 minute discipline time limit • The drink will be judged on coffee methodology, professional use of the equipment provided, flavour, taste and presentation
5.8 The Mystery • Contenders must prepare and serve the mystery drink presented to them, using the ingredients provided and the iSi Nitro Whip™. 16
6.0. JUDGING CRITERIA 6.1. The Cupping The Cupping discipline will be judged on two criteria: • The number of correct cups placed in the original position. • The time taken to return the cups to the original positions. 6.2. The Origin The Origin discipline will be judged on two criteria: • The number of cups placed in the correct geographical position of the respective coffee’s origin on the map. • The time taken to place the cups in the correct positions on the map. 6.3. The Brewing The Brewing discipline will be judged on: • Methodology: understanding of all available equipment and reasoning behind chosen brewing method. • Description: the synergy between the taste and the contender’s verbal description of the coffee presented. • Taste: a harmonious balance of flovor, sweetness, acidity and bitterness. • Professionalism: The demonstration of professional skills within the working environment.
(See scoresheet glossary for further information) 6.4. The Latte Art The Latte Art discipline will be judged on the following criteria: • Milk quality • Visual appearance • Contrast • Symmetry 6.5. The Order The Order discipline will be judged on both technical and sensory criteria as well as the time taken to complete the discipline. Technical: • Shot times (must be above 18 seconds). • Wastage of milk (less than 50mls) and coffee (less than 0.5g). • Work space cleanliness (dirty or clean). • Presentation (clean cup/ correct placement). • Professionalism: The demonstration of professional skills within the working environment. Sensory: • Accuracy to set recipe, taste balance and visual appearance, as expected in a speciality cafe 17
6.0. JUDGING CRITERIA continued environment as interpreted by the judges. (See scoresheet glossary for further information). 6.6. The Signature Drink The Signature Drink discipline will be judged on the following criteria: • Creativity, originality and innovation in the combination of ingredients, methods and presentation. • Description – a detailed introduction and explanation of the drink, its recipe and the reasoning behind it. • Balance of taste: harmonious balance of sweetness, acidity, bitterness. • Professionalism: The demonstration of professional skills within the working environment. (See scoresheet glossary for further information). 6.7. The Espresso Blend The Espresso Blend discipline will be judged on the following criteria: • The contender’s ability to communicate flavour descriptions. • Taste balance and pairing. • Professionalism: The demonstration of professional skills within the working environment. (See scoresheet glossary for further information).
6.8 The Mystery The Mystery discipline will be judged on the following criteria: • Coffee Methodology – demonstration of coffee knowledge and understanding of the synergy behind coffee/s used and the preparation methods required by the recipe • Professional use of the equipment provided – demonstration of professional understanding and use of the iSi Nitro Whip™ and other equipment used in the preparation of the recipe as well as professional skills within the working environment • Flavour – balance and combination of flavours in the drink • Taste – a balanced and harmonious taste balance of sweetness, acidity and bitterness • Presentation – a detailed introduction and explanation of the recipe and drink served. Points will be allocated based on the contenders demonstrated understanding of the recipe and equipment used to prepare it 6.9. Overall Battle Performance Score A score out of 10 will be awarded to competitors at the end of each battle for their overall performance across all disciplines. This score will take the following performance elements into account: • Showmanship • Professionalism • Descriptions & Presentation 18
7.0. EQUIPMENT 7.1. Equipment Provided The following will be provided on the Coffee Masters stage. The practice area will also be set up with the same equipment. • FAEMA E71E-2 Group Espresso Machine • Mahlkönig Grinder EK43 S • Mahlkönig K30 Peak • Hario V60 Power Kettle “Buono” • Cups: 70ml (2.5oz), 150ml (5.3oz), 190ml (6.7oz) • Kalita: Paper filters • Aeropress: Paper filters • V60: Paper filters • Chemex: Paper filters • Hario V60 Glass Range Server Clear 800ml & 600ml • V60 Pour Over Decanter with Metal Dripper • Hario V60 Glass Coffee Server 02 Olive Wood 600ml • Cupping bowls • Cupping spoons • Tamper • Hario V60 Drip Scales • Milk Jugs: 360ml (12oz), 600ml (20oz), 950ml (32oz) • Coffee: a selection of coffees will be provided for use within the competition, courtesy of Ditta Artigianale, His Majesty The Coffee & Gardelli. Information about the coffees will not be disclosed prior to the event.
7.2. Bringing Your Own Equipment Contenders are allowed to bring coffee, ingredients, glassware and any additional equipment not listed in the equipment list, required for the Signature Drink discipline. Contenders are allowed to compete with their own milk jugs and tamper. All other equipment will be supplied by Coffee Masters unless otherwise stated.
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9.0. SCORE SHEET GLOSSARY 9.1. The Cupping – Six coffee memory based challenge. • Number of correctly placed bowls achieved by the contestant. 9.2. The Origin – Six coffee knowledge based challenge. • Number of correctly placed bowls achieved by the contestant. 9.3. The Brewing – The selected coffee shall be presented using one of four brewing methods. Each section is judged on a scale of 0 – 6, 0 being very bad, 6 being very good. • Presentation – Knowledge of the brewing method. • Methodology – Explanation of chosen method and benefits of method to coffee. • Description – Ability to accurately describe taste and flovor notes, and show understanding of origin based on chosen coffee. • Sensory – A sensory and quality evaluation of the cup presented to the judges. • Flavour – Accurate descriptions of aroma and flovor notes in the cup and quality of the drink. • Taste – Accurate descriptions and taste structure that is acidity, sweetness, bitterness and quality of the drink. • Tactile – Accurate description and tactility of liquid viscosity and finish.
• Professionalism - The demonstration of professional skills within the working environment. • Mojo – A brewed coffee reading taken with a refractometer. Points will be awarded based on accuracy of estimate. 6= spot on 5= within 0.03 +/4= within 0.1 +/3= within 0.15 2= within 0.2 1= within 0.25 9.4. The Latte Art – A six patterned dice will be rolled, three patters randomly selected, one chance to pour each pattern. The winner of each set will receive 3 points, while their opponent will receive 0. The judges will take the following criteria into account to determine the winner of each set of pours. • Visual Appearance. • Symmetry – A harmonious and beautiful proportion and balance of the pattern poured. • Milk Quality – A smooth, consistent, glossy, micro foamed milk surface. • Contrast – Sharp contrast between the crema and the milk. • Pattern – The correlation between the pattern poured and the pattern on the dice. 21
9.0. SCORE SHEET GLOSSARY continued 9.5. The Order – Demonstration of barista skill, simulating a café environment, focussing on logical order construction and professional delivery within an allocated time. Each drink will be scored according to whether it is passed or failed by the judges. Each drink has to fulfill the following criteria to be considered for scoring: • Balance – A taste balance in Espresso and Americano. A harmonious balance of ingredients in milk based drinks. • Extraction – A correctly extracted espresso based drink. • Mouthfeel – A perceived texture of a set recipe drink. • Handling – Correct etiquette in handling crockery and service. 9.6. The Espresso Blend – The ability to communicate flavour descriptions, flavor balance and pairing by producing a personal blend of two or more coffees. • Description – A detailed introduction, a thorough description of the blend percentage breakdown, the reasoning behind it and the dialed in espresso recipe. • Flavour - Accurate descriptions of aroma and flavor notes in the espresso and flavor notes in the cappuccino. Points will be allocated based on accuracy of descriptions and quality of drinks. • Taste – Accurate descriptions of taste balance
that is acidity, sweetness, bitterness. Points will be allocated based on accuracy of descriptions and quality of drinks. 9.7. The Signature Drink – The ability to produce a coffee based, mixed beverage consisting of three or more ingredients demonstrating a barista’s understanding of flavor balance and use of ingredients. • Description – A detailed introduction and explanation of the drink, its recipe and the reasoning behind it. Points are allocated based on the detail of description and knowledge of ingredients. • Flavour – Accurate description of balance and combination of flovors in the drink. Points are allocated for accuracy of description and quality of drinks. • Taste – Accurate descriptions of taste balance that is acidity, sweetness, bitterness. Points will be allocated based on accuracy of descriptions and quality of drinks. • Creativity – Originality and innovation in combining ingredients, methods used and presentation. 9.8 The Mystery – The ability to recreate a given coffeebased drink using provided ingredients and equipment, demonstrating the barista’s understanding of the rational behind it and proficiency in equipment usage. • Coffee Methodology – Professional demonstration of 22
9.0. SCORE SHEET GLOSSARY continued coffee knowledge and understanding of the synergy behind coffee/s used and the preparation methods required by the recipe • Flavour – Accurate description of balance and combination of flavours in the drink. Points are allocated for accuracy of description and quality of drinks. • Taste – Accurate descriptions of taste balance that is acidity, sweetness, bitterness. Points will be allocated based on accuracy of descriptions and quality of drinks. • Professional use of the equipment provided • Presentation – verbally demonstrated understanding of the recipe and equipment used to prepare it
within the working environment, including correct handling of ingredients and equipment. • Description and Presentation – Detailed introductions and explanations of the coffees prepared during the battle, their recipes and reasoning.
9.9. Professionalism – The demonstration of professional skills within the working environment. These include: clean work area, correct handling of all equipment, purging and wiping of espresso machine steam wand, minimal coffee (2g) and milk wastage around work area. Points are awarded per discipline apart from The Cupping and The Origin. 9.10 Overall Battle Performance Overall performance throughout each battle in the following areas: • Showmanship – Demonstration of personality and flair in the preparation and presentation of drinks throughout the battle. • Professionalism – A demonstration of professional skills 23
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