WBC 2008

Today marks the first day of the World Barista Championships! Isn't it exciting?


For those new to the world of baristas, the WBC is just what its name suggests: a world championship for those who make specialty coffee drinks. This year it is being held in Copenhagen, and runs from June 19-22, 2008.


According to the WBC's Mission Statement and Goals page, the goals of the WBC are:

1. To promote the growth, excellence & recognition in the Barista profession.
2. To grow the Barista's knowledge of and expertise in, the preparation and serving of specialty, espresso coffee through competitions.
3. To promote the knowledge and consumption of specialty coffee to the consumer through the Barista.
4. To become globally recognised as the premier World Barista Event in the coffee calendar.

For the rules and regulations of the WBC, go here.


The judging committee for this year's WBC are Justin Metcalf of Australia (Chair), Fritz Storm of Denmark, Jose Arreola of Mexico, Brent Fortune of the United States, Chris White of New Zealand, and Matts Johanssen of Sweden.


The baristas are evaluated on many factors.


On the sensory score sheet, for example, there are five parts to the sensory score of 164.


Part One--Espresso Evaluation
Taste evaluation:

• color of crema (hazelnut, dark brown, reddish reflection)
• consistency and persistence of crema
• taste balance (harmonious balance of sweet/acidic/bitter)
• tactile balance (full bodied, round, smooth)

Beverage presentation:

• all 4 espressos served simultaneously
• correct espresso cups used (60-90 ml. w/ a handle)
• served with accessories (spoon, sugar, napkin and water)

Part II--Cappuccino Evaluation
Taste evaluation of cappuccino:

• Visually correct cappuccino (traditional or latte art)
• Consistency and persistence of foam
• Taste balance (served at an acceptable temperature, a harmonious balance of rich sweet milk/espresso)

Beverage presentation:

• All 4 cappuccinos served simultaneously
• Correct cappuccino cups used (150-180 ml. w/ a handle)
• Served with accessories (spoon, sugar, napkin and water)

Part III--Signature Beverage Evaluation
Evaluation of Signature Beverage:

• Well explained and presented
• Appealing look (elegant, clean, usage of cup/glass)
• Creativity
• Taste balance (according to content, taste of espresso)

Beverage Presentation:

• All 4 signature beverages served simultaneously

Part IV--Barista Evaluation
Customer Service Skills:

• Presentation: Professionalism/Dedication/Passion
• Attention to details/All accessories available
• Appropriate apparel

Part V--Judge's Total Impression
Overall view of barista skills, taste of beverages, and presentation


On the technical score sheet, there are six parts that make up the score of 89.


Part I--Station Evaluation at Start-Up
Competition Area: Clean working area at start-up/Clean cloths


Part II--Espresso Evaluation
Technical Skills:

• Flushes the group head
• Dry/clean filter basket before dosing
• Acceptable spill/waste when dosing/grinding
• Consistent dosing and tamping
• Cleans porta filters (before insert)
• Immediate insert and brewing
• Extraction time (20-30 seconds)

Part III--Cappuccino Evaluation
Technical Skills:

• Flushes the group head
• Dry/clean filter basket before dosing
• Acceptable spill/waste when dosing/grinding
• Consistent dosing and tamping
• Cleans porta filters (before insert)
• Immediate insert and brewing
• Extraction time (20-30 seconds)

As you can see, a lot goes into the evaluation of a barista, and you can see why the competition lasts four days!

Good luck to all the competitors!