Competition

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

Date and place

The competition takes place

• Friday, 20th of June 2008
• 09.30h – 17.30h
• 4th SCAE World LatteArt Championship 2008
• (Oxnehallen, competition stage)

Prior to the championship:

• Competitor Briefing (LatteArt & Coffee in good Spirits)
• Thursday, 19th of June 2008
• 08.30h – 09.30h
• Training room
• &
• Judges training and Calibration Session
• Wednesday, 18th of June 2008
• 09.00h – 17.00h
• On SCAE-Stage

Champions will be granted free entrance to the competition and the conferences. Participants to the SCAE World LatteArt Championship (WLC) and the SCAE World Coffee in good Spirits Championship (WSC) will be allowed to be accompanied by one helper/trainer that will also be granted free access to competition and conference. This helper/trainer will have to be named in advance – latest on 27th of May 2008.

Training schedule of participants

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

Miscellaneous

A four-day exhibitors' badge is ready for all championship participants to be picked up at the check-in desk.

There is one free four-day exhibitor’s badge for helper or trainer for each participant, the name of the helper has to announce to the organizers 3 weeks before the event.

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

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. For the World Championships 2008 there is different system and dose not neseeryly is a good choice for national championship.

Stage

There will be 4 stations on stage. Each station will have: 1 grinder, 1 expresso machine, knock box, 1 tamper.

Format

Semifinal

There will be 2 judges team and 2 participants competing at the same time. There will be the same music for both particapants. The participant does not need to speak, he can speak, but there will be no head sets.

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. 6 participants will go to the final and take their scores with them. The barista on place 6 will start and stay on the stage until he is beaten by a higher score.

The participant can have his/her own music and has a head set to be able to explain what he/she is doing.

Task

Each competitor will, during a maximum of 8 minutes, make and serve:

• 2 identical warm Cappuccinos/Latte, using milk and coffee as the only ingredients and an espresso coffee machine and mugs as the only tools.
• 2 identical warm Espresso-Macchiatos in cups using coffee and milk
  as the only ingredients and coffee machine and mug as the only tools.
• 2 identical warm milk and coffee based beverages of choice (Designer Beverages) using any tool or decoration ingredient for the surface of the beverage.

Moving or shaking the cup while pouring the milk is OK.

The 3 pairs of beverages must be served separately, but in any order. The patterns presented have to be identical in the two drinks of a pair presented. The pattern has to be announced in advance. To clearify this, each competitor has to send in pictures for each drink (No beauty shots are necessary. The best way is to bring a print-out and give it to the judges and a copy to the MC.) in the run-up to the competition of all patterns they are going to present!

The coffee

The competitor is free to use the coffee of their choice.

The milk

The competitor is free to use the milk of their choice. The organizers will provide a range of the most common milks available, but the competitor is free to use his own milk, if he/she prefers to do so.

Other ingredients

Any edible decorative ingredient can be used for the surface the designer beverage, otherwise the only ingredients allowed are coffee and milk.

Cups, glasses, etc

The glass or cup for the Cappuccino can be of any size or shape, but the inner surface of the top shall not exceed 90 millimetres.
The Macchiato shall be served in an espresso cup of any size and shape, but the inner surface of the top shall not exceed 60 millimetres.
The designer beverage can be served in any cup or glass with no surface limitations.

All beverages shall be served accompanied by saucer and spoon. Nothing else.

The competitors can bring their own grinder, but must use the espresso machine installed in the competition area. The organisers will schedule a time for each competitor to practice with the equipment in the competition area.

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

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 artistic impression. The head judge will will make sure that judges and participants are following by the 2008 rules.

The MC will control the competition.

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 Copenhagen, 2008, will therefore look like this: (see below)

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

»Latte Art Championship 2008« score sheets

Download official WLC 2008 Score Sheets. (PDF)

Or click here for larger previews:

Taste judge

Visual judge

Head judge

Some minor changes may occur. Please check for version number or last update before your competition! ** Latest Update: 19th May 2008

Score registration

The scores will be displayed publicly immediately after the judging is completed for each competitor.

In case of same score, the person with the most detailed points will will. It may occur that that some competitor has more detailed points than the winner. Winner is still the one with the highest score!

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

Judging criteria

Taste Judge

For all three drinks: Cappuccino/Caffè Latte, Espresso Macchiato, Designer Beverage
Pleasant drinking tempature
Distinct taste and harmony of espresso and milk
Balance / body / mouthfeel of the drink
Texture of the milk (silky, smooth, not any big bubbles)

Overall: Performance
professional performance / barista style
hygienically skills
Barista skills (technical skills, usage of the machines)

Visual Judge

For all three drinks: Cappuccino/Caffè Latte, Espresso Macchiato, Designer Beverage
Announciation of pattern, before pouring milk
Correctly served pattern based on announciation (to be compared with sent-in pictures)
Identical of the pattern in the pairs
Contrast between ingredients
Appealing look
Creativity of the pattern
Harmony/size, position among patterns with cups/glasses

Overall: Performance
professional performance / barista style
hygienic skills
Barista skills (technical skills, usage of the machines)

Head Judge

Competing time
Overall points and final scores

Judging criteria: Time

The clock will be started when the competitor signals to the MC that they are ready to start and receives an acknowledgement from the MC and will be stopped when the last beverage has been placed in front of the last judge.

The competitor will be allowed 8 minutes to set up the station; this includes testing the espresso machine and grinder as well as setting up all ingredients and tools needed for the competition. No coffee or milk preparation can be done in advance.

The competitor has 8 minutes to prepare the 6 beverages. This includes the preparation of any added decorative element for the surface of the designed beverage.

The competitor has 8 minutes for clean up.

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

Judges and personnel in Copenhagen 2008

Date and place / Miscellaneous / Rules / Judges and personnel / Score sheets / Judging criteria / Judges and personnel in Copenhagen 2008 / Equipment / ^ TOP ^

Equipment

Mahlkönig grinders

Dallacorte espresso machines
There is a standard temperature for the machines that is always reset after each participant (125°C for the water/steam boiler, 92.5°C for the coffee boiler). Nevertheless each participant can adjust temperatures to his/her own needs.

Other information will be given at the barista meeting on the 19th of June 08:30-9:3 0a.m. in the training room

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