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
5.0. Discipline Rules......................13 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 6.0. Judging Criteria......................16 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
8.0. Coffee Masters Stage..............20 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. Professionalism 9.9. Overall Battle Performance
7.0. Equipment..............................18 7.1. Equipment Provided 7.2. Bringing Your Own Equipment
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1.0. VENUE LOCATION & ACCESS Where will Coffee Masters NYC be held: Coffee Masters will take place at The New York Coffee Festival, from 12-14 October 2018 at the Metropolitan Pavilion on West 18th Street. Address: 125 West 18th Street New York NY 10011
Travel – How to get there: The Metropolitan Pavilion can be easily reached by subway, bus, car or on foot. Subway: The following subway lines have stops near to Metropolitan Pavilion: • The No. 1 train; from the 18th St. stop, walk east to 125 W. 18th St. • The No. 2 or 3 train; from the 14th St. stop, walk uptown (north) to 18th St. and 7th Avenue; turn right onto 18th St., and proceed east to 125 W. 18th St. • The A, C, or E train; from the 14th St. stop, walk uptown (north) on 8th Avenue to 18th St.; turn right onto 18th St., then, crossing over 7th Avenue, proceed to 125 W. 18th St. • The M, F or L train; from the 14th St. stop, walk uptown (north) on 6th Avenue to 18th St., then turn left onto 18th St. and proceed to 125 W. 18th St. • The No. 4, 5, 6, Q, R, N, or W train; from the 14th St. stop at Union Square, walk uptown to 18th St. and then proceed west to 125 W. 18th St.
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1.0. VENUE LOCATION & ACCESS continued Driving: From Long Island or Brooklyn Take the Long Island Expressway (LIE; Route 495) to the Queens Midtown Tunnel. Go straight across 37th Street to 7th Avenue; turn left onto 7th Avenue. Proceed downtown on 7th Avenue to 18th Street; turn left onto 18th Street. Proceed to 125 West 18th Street. From New Jersey Take the George Washington Bridge to the Henry Hudson Parkway South (Downtown-bound). Turn left onto 26th Street. Proceed on 26th Street to 7th Avenue; turn right onto 7th Avenue. Go to 18th Street and turn left. Proceed to 125 West 18th Street. From the Lincoln Tunnel Proceed to 34th Street. On 34th Street, turn right upon 7th Avenue, and continue downtown (south) on 7th Avenue to 18th Street; turn left off 7th Avenue onto 18th Street. Proceed to 125 West 18th Street. From North of New York City Take the West Side Highway/Henry Hudson Parkway South to 26th Street; turn left onto 26th Street. Proceed to 7th Avenue; turn right onto 7th Avenue. Proceed downtown on 7th Avenue to 18th Street; turn left onto 18th Street. Proceed to 125 West 18th Street.
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 New York 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 with your final Coffee Masters schedule in early October 2018. 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 New York 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 Coffee Masters NYC 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 5
1.0. VENUE LOCATION & ACCESS continued What is the schedule of events? Please see the schedule below for Coffee Masters NYC 2018: DATE EVENT Thu, October 11................. Welcome, Induction & Competitor Briefing (17:00 – 18:30) Fri, October 12................... First Round Sat, October 13.................. First Round cont. & Quarter Finals Sun, October 14................. Semi Finals & Final In addition to the above schedule of events, Slayer Espresso (Exclusive Espresso Machine Sponsor) will be hosting one-onone competition machine training sessions on the STEAM LP - 2 GROUP, from 9-11 October, in alignment with your date of arrival in NYC and availability. You should advise of your travel arrangements and date of arrival at the soonest opportunity in order for your personal hour-long session with the Slayer team to be booked in for you. Please note, you will be invited to participate in a minimum of 1 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 and The Espresso Blend. 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 40 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: 30 minutes • The Signature Drink: 15 minutes
Semi Finals The Cupping The Espresso Blend The Latte Art The Order 55 mins Final
The Origin The Brewing The Latte Art The Order The Signature Drink
2 hours
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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. The 8 baristas who score the most points in the First Round will qualify for the Quarter Finals. The remaining 8 contenders are eliminated. 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 69ml (2.4oz) cup. • Americano/Long Black – double shot of espresso in a 166ml (5.8oz) cup. • Macchiato – single or double shot of espresso presented in a 69ml (2.4oz) cup. • Flat White – double shot of espresso presented in a 166ml (5.8oz) cup, must have less than 0.5cm of foam. • Cappuccino – single shot presented in a 166ml (5.8oz) cup, must have 1cm to 2cm of foam. • Latte – single shot presented in a 195ml (6.9oz) cup, must have between 0.5cm and 1cm of foam. • Mocha – single shot of espresso and chocolate presented in a 195ml (6.9oz) cup. • Hot Chocolate – presented in a 195ml (6.9oz) cup.
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4.0. THE DISCIPLINES 4.1. The Cupping The Cupping tests the barista’s ability to understand, memorize and recognize 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 memorize 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 S) and their ability to select the right brewing to match in order to maximize 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 cafĂŠ 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.
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.
The contenders will present three identical Signature Drinks to the judges. They will be judged on creativity, 12
5.0. DISCIPLINE RULES 5.1. The Cupping • Contenders should analyze 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 analyze 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 penalized 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. 13
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 14
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.
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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 16
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).
6.8. 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
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).
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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. • Slayer Espresso STEAM LP - 2 GROUP Espresso Machine • Mahlkönig Grinder EK43 S • Mahlkönig K30 Peak • Hario V60 Power Kettle “Buono” • Cups: Espresso Parts; 69ml (2.4oz), 166ml (5.8oz), 195ml (6.9oz) • Kalita: Paper filters • Aeropress: Paper filters • V60: Paper filters • Chemex: Paper filters • Hario V60 Glass Range Server Clear 800ml & 600ml • Hario Measuring Cup 200ml • V60 Pour Over Decanter with Metal Dripper • Hario Coffee Syphon 5 Cup “Next” • 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 Nobletree Coffee Roasters. Information about the coffees will not be disclosed prior to the event. • Milk: courtesy of Battenkill Valley Creamery • Plant-based: Silk Barista Collection: Coconut, Almond, Soy 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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8.0. STAGE SET UP The Coffee Masters stage will be set up with two identical bars. Each bar will have: • Slayer Espresso STEAM LP - 2 GROUP Espresso Machine • Mahlkönig Grinder EK43 S • Mahlkonig K30 Peak • Cold water tap and sink • Barista Hand Brewing Kit (please see full equipment list on p.18) The practise area will also be set up with the same equipment.
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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. • Flavor – 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 flavor 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. • Flavor - 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. • Flavor – 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. 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. 22
9.0. SCORE SHEET GLOSSARY continued 9.9 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 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.
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