How to Become a Champion By Safa Salehi, Feb. 2018 Iran Co ff - PowerPoint PPT Presentation

How to Become a Champion By Safa Salehi, Feb. 2018 Iran Co ff ee.Academy

ABOUT SCA The Specialty Coffee Association (SCA) is a nonprofit, membership-based association built on foundations of openness, inclusivity, and the power of shared knowledge. The Specialty Coffee Association of America, established in 1982, and the Speciality Coffee Association of Europe, established in 1998, since January 2017 they have officially become one organization. The unified organization, the Specialty Coffee Association (SCA). SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach. Dedicated to building an industry that is fair, sustainable, and nurturing for all, SCA draws on years of insights and inspiration from the specialty coffee community. Iran Co ff ee.Academy

World Barista Championship (WBC) The World Barista Championship (WBC) is the preeminent international coffee competition produced annually by World Coffee Events (WCE). The competition focuses on promoting excellence in coffee, advancing the barista profession, and engaging a worldwide audience with an annual championship event that serves as the culmination of local and regional events around the globe. 2017 World Barista Champion: Dale Harris, UK

WHAT THE JUDGES ARE LOOKING FOR IN A BARISTA CHAMPION Technique Has a mastery of technique, Communication craft, and communication Service Skills and service skills; Passionate about the barista Passion profession. Coffee Knowledge Coffee knowledge beyond High Quality Beverages the twelve drinks being (Twelve Drinks) served in the competition . Role Model Prepares and serves high Inspiration quality beverages Role model and a source of inspiration for others. Iran Co ff ee.Academy

8 Steps to Success Iran Co ff ee.Academy

8 Steps Introduction to co ff ee Extraction and Brewing Sensory Evaluation Green Co ff ee Co ff ee Roasting 1. Improve your knowledge Iran Co ff ee.Academy

• Introduction to co ff ee 8 Steps • Extraction and Brewing • Sensory Evaluation • Green Co ff ee • Co ff ee Roasting 1. Improve your knowledge What do you know about Co ff ee Processing? • Can you define between Over-Extract and Under- • Extract Co ff ee? Can you proceed standard cupping? • Can you explain Balance Taste? • Single Origin vs Blend ? Specialty vs Commercial? • Iran Co ff ee.Academy

• Espresso Machine • Grinder Setting 8 Steps • Espresso Extraction • Milk Frothing • Latte Art • Work flew 2. Improve your skills • Clean up • Customer Service • Green Co ff ee Grading • Sensory Evaluation Can you Set grinder in 10 min? • Co ff ee, Milk … Do you sense sour bean in your • • Mixology cup? Can you control your stress in • bar? Iran Co ff ee.Academy

• WBC focuses on promoting 8 Steps excellence in co ff ee , advancing the barista profession, and engaging a worldwide audience … 3. Find Right Co ff ee Commercial / Premium / Specialty / Excellence • Co ff ee Quality: • Co ff ee Variation Farming (Growing, Harvesting…) Altitude Soil Weather Process (Washed, Natural, Honey …) Storage Transport Roasting (Profile, Roast date) … Iran Co ff ee.Academy

• WBC focuses on Promoting 8 Steps Excellence in Co ff ee , advancing the barista profession, and engaging a worldwide audience … 3. Find Right Co ff ee Option 1: Green coffee + Roaster Option 2: Roasted Coffee Your Experience World level Barista Champions Selection Suggestion by Pros Coffee Excellence winners Coffee from Famous Farm, Green Bean Seller or Specialty Roasters Iran Co ff ee.Academy

8 Steps 4. Explore your Co ff ee Potential Cupping Brewing in different method Extract Espresso in different Ratio, Grind sizes, Roast Time … Find your Coffee Flavour Profile Find best Extraction Recipe (Grind size, Ratio, Time, Volume, Temperature) Try your Coffee with different Milk and Milk Ratio Try with different Additive for Signature Iran Co ff ee.Academy

8 Steps 5. Understand Rules & Regulation Read and Understand the Rules Follow the Rules Watch Competition in Youtube (last version) Ask the Question and check R&R Find somebody to couch you Iran Co ff ee.Academy

8 Steps 6. Make the Scenario People like Story behind their coffee cups You are presenter of Specialty coffee community behind you Necessary Info (Origin, Variation, altitude, Process, Roast, Taste Balance, Flavours, Tactile, Ratio, well explain (sig.)…) Your Presentation Concept should be Related to the 12 Cups Scientific, not just coffee pack info Shows your passion and knowledge Don't teach judges ;) Don't explain basic and Standard info Iran Co ff ee.Academy

• Attention to detail is the ability to 8 Steps achieve thoroughness and accuracy when accomplishing a task 7. Attention to Details Make check lists/double check/Plan B Leave all bad Habits Capture your practice Cleaning obsession Ask your friends to help you Find how you can control your stress Be Prepare for all shits Be on-time Backup Iran Co ff ee.Academy

8 Steps IF YOU DON'T PRACTICE YOU DON'T DESERVE TO WIN ! 8. Practice, Practice, Practice Iran Co ff ee.Academy

8 Steps 1. Improve your Knowledge 2. Improve your Skills 3. Find Right Co ff ee 4. Explore your Co ff ee Potential 5. Understand Rules & Regulation 6. Make the Scenario 7. Attention to Details 8. Practice, Practice, Practice Iran Co ff ee.Academy

“You Can Do It” –Co ff ee

EVALUATION SCALE: The evaluation scale is the same for both technical and sensory judges. There are two types of scores: the Yes/No Score, and the Zero to Six Score. Yes = 1 No = 0 Unacceptable=0 Acceptable=1 Average=2 Good=3 Very Good=4 Excellent=5 Extraordinary=6 -Yes/No Score The competitor receives one point for a score of Yes on this item, and zero points for a score of No. -Zero to Six Score Some score sheet criteria is evaluated on a scale of zero to six, with zero being the lowest score and six being the highest. Iran Co ff ee.Academy

Rules and regulations Part 1: Technical issues

Technical evaluation procedure World level: One technical judge will be present in the First Round of the World Barista Championship, and 0 technical judges will be present in the Semi-Final and Final Rounds. National level: 2 technical judges will be present at National level competition. Iran Co ff ee.Academy

A. The cleanliness and organization of the competitor’s work station (work table, prep table, top of machine). B. Verify the competitor’s ability to organize the working area in a practical and e ffi cient way. C. Over preparation should be marked down (i.e., milk in the pitchers, pre-poured water in the water glasses, etc.) D. A minimum of three clean cloths should be available when the performance time starts. The cloths must be clean and have a designated purpose. E. There should be no water in the cups at the start of the competitor’s competition time. F . Competitors may have pucks in the porta filters at the start of their competition time. This will not count against “Clean working area at start-up”.

A. Flushing of the group head must occur in the time after removal of the porta filter and prior to each extraction. B. If the filter basket is completely dry and clean prior to the served beverages, the judge will mark “Yes.” C. Spill/waste is ground co ff ee left unused during the competition/performance time that may be found in the espresso grinder’s dosing chamber, in the knock box, on the counter, in the trash, on the floor or elsewhere D. The competitor must demonstrate a consistent method for dosing and tamping. E. Cleans basket rim and side flanges of porta filter before insert into the machine. F . The competitor should start the extraction immediately after inserting the porta filter into the machine without any delay. G. Judges will time all shots extracted and determine whether shot extraction times are within a 3.0-second variance.

A.The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled during the preparation time… B.The competitor should purge the steam wand before inserting it into the milk pitcher. C.The steam wand should be cleaned with a dedicated steam wand towel. D.The competitor should purge the steam wand after steaming the milk. E.The pitcher should be more or less empty after the milk beverages have been prepared. Acceptable waste is no more than 90ml/3oz in total

A. Technical judge will evaluate the competitor’s overall workflow and use of tools, equipment and accessories. B. The competitor needs to remove any water or grounds on the porta filter spouts by cleaning the spouts. Rinsing, using a towel, and wiping with fingers are all acceptable methods for achieving clean spouts. C. The judge will determine this score based on the competitor’s sanitary practices throughout their entire presentation. D. The judges will evaluate the correct and sanitary usage of the competitor’s cloths. The competitor should use one for the steam wand, one for cleaning the filter basket and one for the workstation.

Rules and regulations Part 2: Sensory issues