A Comprehensive Guide to Global Coffee Competitions Part 1-WBC, WBrC, and WLAC

Vision

The World Coffee Championships (WCCs) inspire the coffee community, and all coffee professions along value chain, through compelling championships and support. World competition is supported by a sustainable network of Competition Bodies, Judges, Representatives, and Volunteers. The WCCs recognize professional excellence, work towards accessibility for all, and highlights the team effort it takes to create and serve specialty coffee.

Purpose

To celebrate the craft of coffee by inspiring, engaging and fostering communities worldwide. We provide a platform for recognition, innovation, and growth through events that are accessible and relevant to everyone along the supply chain and at every skill level. 

World Barista Championship (WBC)

The World Barista Championship (WBC) proudly celebrates the artistry of coffee excellence and significantly elevates the barista profession on a global scale. Each year, more than 50 talented champions from various countries engage in this prestigious competition, where they meticulously craft four espressos, four milk-based drinks, and four unique signature beverages during a highly time-sensitive 15-minute performance. Their skills are rigorously judged based on key criteria that include taste, cleanliness, creativity, technical proficiency, and overall presentation. A panel of WCC Certified Judges evaluates each performance with keen attention to these important aspects. From the initial round, the top 15 competitors, along with a wild-card winner, advance to the semifinals, and the top six from that stage earn the opportunity to compete in the finals, all striving for the esteemed title of World Barista Champion!

Technical Scores

• Workflow and Efficiency
  Judges assess whether the competitor works cleanly and efficiently, completing each step smoothly within the time limit.
• Consistency and Accuracy
  Evaluates whether the competitor consistently produces high-quality beverages, including factors like extraction time and coffee concentration.
• Machine and Tool Usage
  Observes correct and precise usage of espresso machines, grinders, and other equipment.
• Cleanliness and Hygiene
  Ensures the workstation remains tidy and meets food safety standards.

Sensory Scores

• Flavor Profile
  Assesses the balance of aroma, acidity, sweetness, bitterness, and aftertaste in the coffee, ensuring it matches the competitor's description.
• Presentation and Appearance
  Evaluates the visual appeal of the beverages, such as milk texture or latte art patterns.
• Creativity and Narrative
  Competitors are scored on their ability to communicate the inspiration behind their creations and how they interpret coffee.
• Overall Impression
  Judges consider the overall sensory experience and the competitor’s ability to leave a lasting impression.

World Brewers Cup (WBrC)

The World Brewers Cup (WBrC) is an international coffee brewing competition designed to showcase the craft and skill of manual filter coffee brewing. There are two services in this competition: open and compulsory. For the compulsory service, competitors craft three beverages from the same whole bean provided to them by the competition organizers. These coffees are evaluated by the judges on a standardized numerical scale based on sensory elements such as aroma, flavor, body, balance, and acidity. In the open service, competitor’s creativity is on stage. They can chose their favorite whole bean coffee from the available options and prepare a beverage along with a ten-minute presentation. The competitor’s presentation can include elements such as origin of the bean, preparation method, or tasting notes. A total dissolved solids (TDS) measurement is also taken for each beverage to ensure a maximum TDS of less than or equal to 2% (20,000 parts per million).

Sensory Evaluation

• Flavor
  Clarity, complexity, and balance of taste elements (sweetness, acidity, bitterness).
• Aroma
  Intensity, complexity, and congruence with flavor.
• Body
  The tactile sensation and mouthfeel of the coffee.
• Aftertaste
  The pleasantness and duration of flavors after swallowing.
• Balance
  The harmonious integration of all sensory attributes.

Brewing Skills

• Consistency
  Ability to replicate the same high-quality brew for each serving.
• Technique
  Proper use of brewing equipment and adherence to brewing parameters.
• Efficiency
  Effective workflow and time management.

Presentation

• Clarity
  Clear explanation of brewing choices, coffee origins, and tasting notes.
• Engagement
  Confidence and ability to connect with the judges.
• Professionalism
  A polished and respectful approach.

Competition Coffee: Panama · Gesha · Natural Process · Light Roast
Grinding Method: Coarse grind with C40 at 40° followed by fine grind at C40 at 27°, with silver skin removed.
Dripper/Filter Paper: Origami dripper with Origami filter paper.
Brewing Water: TDS 80 ppm (4 ppm calcium ions + 15 ppm magnesium ions to enhance extraction ability).
Brewing Temperature: 94°C.
Coffee Dose: 16g.
Total Water: 240g (resulting coffee liquid: 190g).
Brew Time: 1'40".

Brewing Method

• Use a dosing funnel to pour grounds and a WDT (Weiss Distribution Technique) tool for distribution.
• First Pour: Circular pour of 60g at 6g/s for 10 seconds, followed by 10 seconds of blooming.
• Second Pour: Circular pour of 80g at 4g/s for 20 seconds, followed by 20 seconds of waiting.
• Third Pour: Circular pour of 50g at 5g/s for 20 seconds, followed by 10 seconds of waiting.
• Fourth Pour: Center pour of 50g at 5g/s for 20 seconds.

Champion Insights

• This grinding method ensures more uniform particle size, resulting in cleaner flavors.
• The flat-bed filter paper provides a thinner coffee bed compared to cone-shaped filters, leading to more even extraction.
• The Origami dripper’s larger bottom hole and deeper ridges allow for faster flow rates, delivering cleaner and more defined flavor layers.
• Using a dosing funnel helps distribute the coffee grounds more evenly in the center of the dripper.
• The WDT tool makes the coffee bed fluffier, ensuring even wetting of grounds within a short time. This maximizes water and coffee interaction, enhancing acidity and sweetness.
• The slower pour in the second phase prevents diluting sweetness and fruity aromas.

World Latte Art Championship (WLAC)

The World Latte Art Championship (WLAC) highlights artistic expression in a competition that challenges the barista in an on-demand performance. Baristas are judged based on visual attributes, creativity, identical patterns in the pairs, contrast in patterns, and overall performance.For the preliminary round of the championship, competitors have eight minutes to create two identical free-pour lattes and two identical designer pattern lattes (which allow etching and decoration). 2024 rules changes introduced a Semi-Final round, which includes the Art Bar and the stage component. The Art Bar is a chance for the audience to get up close and see some eye-catching designs, with competitors producing one latte pattern in five minutes. On the main stage, competitors produce six beverages in 10 minutes – two sets of matching free-pour lattes and 2 matching free-pour macchiatos.The top six semi-finals competitors qualify for the final round, where competitors make two sets of matching sets of free-pour latte patterns, and two matching designer pattern lattes. The top-scoring competitor in the final round is declared the World Latte Art Champion.

Visual Presentation 

• Design & Creativity
  The originality and complexity of the design created by the barista.
• Symmetry & Proportion
  The balance, consistency, and symmetry of the art within the cup.
• Contrast & Color
  The contrast between the milk foam and the espresso, and how well the design stands out.
• Clarity
  The sharpness and clarity of the latte art, including the precision of lines, shapes, and patterns.

Technical Execution

• Milk Steaming
  The texture and consistency of the steamed milk, which should be smooth, velvety, and free of large bubbles.
• Pouring Technique
  The ability to pour the milk with precision and control, ensuring that the design is executed smoothly.
• Consistency
  Whether the barista can consistently produce high-quality latte art across multiple pours, showing mastery in technique.

Creativity and Innovation

• Originality
  Whether the latte art design is unique or if it stands out from the conventional designs typically seen in the competition.
• Impact
  The emotional or visual impact of the design, and how it engages the audience or judges. This could involve the use of new techniques, materials, or design elements.
• Flair and Expression
  The barista’s ability to express their personality and artistic vision through the latte art.

Presentation and Overall Impression

• Presentation of the Cup
  The way the cup is presented to the judges, including cleanliness, neatness, and the overall appeal.
• Final Impression
  The overall impression of the performance, combining both the visual aspects and the technical execution.

On the final stage, Liang Fan chose the designs of a "rooster," "dinosaur," and "kangaroo." In creating these images, he applied Boolean operations from mathematics, using three different circular combinations (intersection, union, and exclusion) to present a wide variety of intricate patterns that remain organized and visually pleasing.

In fact, back in the 2018 World Latte Art Championship, Liang Fan had already incorporated the concept of photographic composition into his latte art, striving to achieve the utmost beauty in the patterns within the cup. For Liang Fan, excellent pattern creation is the integration of emotion and logic, a harmonious balance of softness and order.