Competition Format
1. Espresso Round
Teams must work together to brew three espresso shots to a recipe of their choosing based on what they believe will create the best drinking experience of their competition coffee. Whilst brewing these shots, competitors are encouraged to ‘chat’ with the Experience Judges and the audience about their coffee, what they are doing, and to describe the sensory experience that the Experience Judges (and later the audience) can expect when tasting the espressos that they are brewing. This competition is not about practised speeches: this competition is designed to celebrate the individuals on stage and therefore all competitors are encouraged to talk and behave in a manner that feels most natural to them behind the bar.
It is down to the competitor teams to determine how they would like to split the workload behind the bar, but all espressos must be served at the same time to the Experience Judges by the competitor teams. Upon leaving the brewing station to serve the espresso shots, the station will be judged by the Skills Judges on cleanliness of the station, both competitors must therefore make the collective decision that they are ready to leave the station and serve together.
The espressos served during the espresso round can be brewed to any ratio but each must be brewed to the same intended recipe and must contain at least one single espresso shot.
2. Plant Based Beverage Round
Teams must work together to brew three plant-based beverages to a recipe of their choosing based on what they believe will create the best drinking experience of their competition coffee. Whilst making these plant–based beverages, competitors will share information with the judges and the audience about the beverages they are crafting, the coffee they are using, their recipe, and a description of the sensory experience that the judges (and later the audience) can expect with their plant based beverage.
Competitors may choose (if they wish) to have one team member brewing shots and one team member steaming the plant-based milk: but this set-up is not a requirement, it is down to the competitor teams to determine how they would like to split the workload behind the bar.
All plant-based beverages must be served at the same time to the judges. Upon leaving the brewing station to serve the drinks, the station will be judged by the Skills Judges on cleanliness of the station. The Skills Judges will also be making a note of techniques, hygiene, speed of service and more during the competitors time brewing. Both competitors must therefore make the collective decision that they are ready to leave the station and serve together as it is at this point that the Skills Judges will determine the ‘cleanliness’ of the bar.
The plant based beverages served during this round can be a plant-based version of any traditional milk-based beverage found on a coffee shop menu and brewed to any ratio. Each beverage must be brewed to the same intended recipe and must contain at least one single espresso shot.
Competitors are required to name the type of beverage prior to serving, and what is served must be in line with a reasonable expectation of that beverage (for example, if a competitor declares their beverage to be a cappuccino, they must deliver a milk texture/foam density in keeping with this) and there must be consistency of milk texture across all beverages served.
Latte art is not required but serves as an opportunity to gain more points. The plant-based beverage must be made using the plant-milk sponsors product and no other milk will be accepted. Competitors are not permitted to ‘add’ any flavour enhancers to the milk or espresso to add any flavour characteristics.
3. Filter Round
Teams must work together to brew a filter coffee for each judge, and the honorary guest judge from the audience. Competitors are expected to have made their choice on which brewing method based on what will best enhance their competition coffee, offer the opportunity for optimal customer service, minimal waste and ease of team-brewed coffee, but they will not be scored on their chosen filter method. Whilst brewing, competitors will describe their chosen recipe, and the sensory experience that judges and audience members alike should anticipate with their filter beverage, as well as other relevant information about their coffee and what they are doing.
All filter coffees must be served at the same time to the Experience Judges. Upon leaving the brewing station to serve the drinks, the station will be judged by the Skills Judges on cleanliness of the station. Both competitors must therefore make the collective decision that they are ready to leave the station and serve together as it is at this point that the Skills Judges will determine the ‘cleanliness’ of the bar.
During the Filter Round, an audience member will join the Experience Judges on stage and have the opportunity to taste the competition coffee. This audience member will not be able to provide the competitor with any feedback during the competition or score the coffee, but their presence enables an extra layer of audience interaction and investment in the competition.
Rules & Regulations
For detailed rules and regulations, please refer to the document in the link below.