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

• Thursday, 19th of June 2008
• 11.30h – 17.30h
• 4th SCAE World Coffee in good Spirits Championship 2008
• Copenhagen, Oxnehallen, competitions stage

Prior to the championship:

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

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

Will be here soon …

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.

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. These are:

Task.

2 participants will compete at the same time.

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

• 2 identical warm Irish coffees made of whiskey, sugar, coffee and cream. No other ingredients may be used!
• 2 identical warm or cold coffee and alcohol beverages where any ingredients can be used.

The two pairs of beverages must be served separately, but in any order. The visuals of the beverages has to be announced in advance. To clearify this, each competitor has to send in pictures (no beauty shots necessary) in the run-up to the competition of all visuals they are going to present plus the recipe of the Designer beverage!

The competitor should turn them in in the beginning of the performance.

The coffee

The competitors are free to use the coffee of their choice.

The cream and sugar

The competitors are free to use the cream of their choice. The organizers will provide a range of the most common creams available, but the competitors are free to use their own cream, if they prefer to do so.
The competitors are free to use the sugar of their choice. The organizers will provide sugar, but the competitors are free to use their own sugar, if they prefer to do so

The Whiskey and other alcoholic beverages

The whiskey used in the Irish Coffee should in theory be an Irish whiskey, but as these may be hard to find in all countries, any whiskey can be used regardless of nationality, brand or age. The main idea is that it combines well with the other ingredients.
The competitors must supply the alcoholic beverage that they will use in the designer beverage and are free to use whatever beverage they wish.

Cups, glasses, etc.

Irish Coffee

A standard Irish Coffee glass (230 ml) will be provided for the Irish coffee. No other glass may be used!

Designer beverage

For the Designer beverage any cup or glass may be used. The competitors are free to use any decoration on the glass or cup or any of the accompanying serving saucer or platter.

Other ingredients

Irish Coffee

Must only contain whiskey, sugar, coffee and cream. No other ingredients may be used. No decoration items shall be added.

More about Irish Coffee here.

Designer beverage

Any edible decorative ingredient can be used for the surface of the designer beverage. No spoon or straw to be served with the Irish Coffee.

Table Decorations

Table decorations may be brought pre prepared.

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

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: …

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

»Coffee In Good Spirits Championship 2008« score sheets

Download official WSC 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: 18th April 2008

Score registration

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

In case of same score, the person with the most detailed points will win. 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

Pleasant drinking temperature (hot or cold)
Distinct taste of freshly brewed quality coffee related to ingredients used
Distinct taste of Alcohol and all other used ingredients
Balance / body / mouth feel of the drink
Creativity
Overall impression of the taste of the drink (choice of ingredients)

Visual Judge

Distinct separation of colours (coffee – cream) (ONLY IRISH COFFEE)
Surface appearance / correct composition (ingredient ratio) & level (ONLY IRISH COFFEE)
Optical appearance of Designer beverage according to preannounced prescription (ONLY DESIGNER BEVERAGE)
Appealing look / visual creativity (ONLY DESIGNER BEVERAGE)
Clean cups/glasses
Service skills / passion

>>>
Pictures and know-how about
»The-Correct and Not-So-Correct Irish Coffee«

Head Judge

Technical Skills
Brewes the coffee in a skilled way
No spill/waste when making the coffee
Professional working with the ingredient

Performance
Professional performance
Hygienically skills

MC/Scorekeeper

Competing time

Judging criteria: Time.

The clock will be started when the competitors signal to the head judge that they are ready to start and receive an acknowledgement from the head judge and will be stopped when the last beverage has been placed in front of the last judge.

The competitors 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 competitors have 8 minutes to prepare the 4 beverages. This includes the preparation of any added decorative element for the surface of the designed beverage.

The competitors have 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

The 8 Barista tables will be set up in four angles with the »preparation table« facing the audience.

Other information will be given at the barista meeting on the 19th of June 08:30-09:30.

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