- Chief Sponsor
- The official equipment Sponsor
- Official Dairy Sponsor
- Official Coffee Bean Sponsor
- Official Syrup Sponsor
- Official Grinder Sponsor
- The official apron sponsors
- Official Gift Sponsor
- Official Gift Sponsor
- Official Water Treatment Equipment Sponsor
- Official Ice Making Equipment Sponsor
- Official Paper cup
- The other kind of sponsors
- Official Gift Sponsor
- Official Gift Sponsor
2 .0 THE COMPET IT ION
A. The WBC competitor performances will be evaluated by three types of judges: sensory, technical, and head.
i. The World Barista Championship will be run with 4 sensory judges, 1 technical judge, and 1 head judge. Nonscoring
shadow judges may be present on stage. National Body competitions will be run with 4 sensory judges, 2
technical judges, and 1 head judge.
B. Competitors will serve one beverage from all three categories of drinks (espresso, milk beverage, signature drink) to
each of the four sensory judges, for a total of twelve drinks, during a period of fifteen minutes. The head judge may
drink from any beverage served to the sensory judges.
C. The competitor decides the order in which the drink categories are served; however, any category of drinks must be
completed (e.g. all four single espressos are served) before a competitor may serve another category of drinks,
otherwise he/she will be disqualified. Preparation and service of signature beverage elements are allowed at any time
during the competition time.
D. Within each category (espresso, milk beverage and signature drink), drinks may be served in any combination to
judges (i.e. one at a time, two at a time, or all four simultaneously). Sensory judges will begin evaluating his/her drink
as soon as it is served.
E. All four drinks within each category must be prepared using the same coffee; however, the coffee used may change
between categories. The four drinks of each category must contain the same ingredients and follow the same recipe
as each other. Deliberately preparing and serving varied drinks within a category will result in a score of zero in Taste
Balance for those drinks that deviate in recipe from the beverage that is served first.
F. Competitors may produce as many drinks as they choose during the competition; however, only drinks served to the
sensory judges will be evaluated.
2.2 BEVERAGE DEFINITIONS
A. Espresso is a 1 fl. oz. beverage (30mL +/- 5mL) made from ground coffee, poured from one side of a double portafilter
in one continuous extraction.
B. Coffee is the accumulation of roasted product of the seed of the fruit of a plant of the genus Coffea.
C. Coffee may not have any additives, flavorings, colorings, perfumes, aromatic substances, liquids, powders, etc. of any
kind added at any point between the time the coffee is picked (as cherry) to when it is extracted into beverage.
Substances utilized during growing, cultivation, and primary processing of the coffee are permitted (fertilizers, etc.).
D. Whole bean coffee may be a blend, single-region, single-country, single-farm, etc.
E. All judges must be served a full espresso. If the shot does not comply with the espresso definition, then taste and/or
tactile scores will reflect the resulting sensory experience. Espresso may be prepared with various amounts of coffee.
F. Espresso will be brewed at a temperature between 90.5-96 degrees Celsius (195-205 degrees Fahrenheit).
G. The espresso machine brewing pressure will be set between 8.5 and 9.5 bar
H. Extraction times between two pairs of espresso extractions must be within a 3.0 second variance, otherwise a “no” will
be given for “Extraction time.” A 20-30 second extraction time is recommended, but not mandatory.
I. Crema should be present when espresso is served. The crema should be dense and smooth, with no center break-up.
J. Espresso must be served in a 60 to 90mL vessel from which judges must be able to drink as required without any
functional detriment to their ability to score accurately; this includes but is not exclusive to: vessel being too hot,
unable to hold and drink from vessel safely, judges unable to execute espresso evaluation protocol. Otherwise a “no”
will be given for “Functional and correct espresso vessel used.”
K. Espresso must be served to the judges with an appropriate spoon, napkin and unflavored water, otherwise the
competitor will receive a reduced score in "Attention to detail.”
L. Nothing other than ground coffee and water may be placed in the portafilters, otherwise the espresso will receive zero
points on all scores available on the technical and sensory score sheets in the espresso category.
2.2.2 Milk Beverage
A. A milk beverage is a combination of (1) single shot of espresso (per the definition of espresso in 2.2.1 A-K) and
steamed cow’s milk that should produce a harmonious balance of rich, sweet milk and espresso and is less than
240ml in volume.
B. Milk beverages may be served with latte art or traditional style, with a central circle of white milk. Latte art expression
may take any pattern the competitor chooses.
C. Milk beverages must be served in a cup from which judges must be able to drink as required without any functional
detriment to their ability to score accurately; this includes but is not exclusive to: vessel being too hot, unable to hold
and drink from vessel safely. Otherwise a “no” will be given for “Functional vessel used.”
D. Additional toppings, including but not limited to sugar, spices or powdered flavorings are not allowed. If used, the
competitor will receive zero points in the “Taste balance” category.
E. Milk Beverages must be served to the judges with a napkin and unflavored water, otherwise the competitor will receive
a reduced score in “Attention to detail.”
F. Nothing other than ground coffee and water may be placed in the portafilters, otherwise the milk beverage will receive
zero points on all scores available on the technical and sensory score sheets in the milk beverage category.
2.2.3 Signature Beverage
A. A signature beverage demonstrates a competitor’s creativity and skill to create an appealing and individual espressofocused
B. The signature beverage should be a liquid beverage; the judges must be able to drink it. Food may accompany the
beverage, but only the beverage item will be evaluated by sensory judges.
C. Each of the four signature beverages must contain a minimum of one espresso shot (per the definition of espresso in
2.2.1 A-K), otherwise the competitor will receive a score of zero points for “Taste balance” on the sensory score
sheets in the signature beverage category for that corresponding beverage.
D. Espresso used in the signature beverage must be prepared during the competitor’s performance time, otherwise the
signature beverage will receive a score of zero for “Taste balance” on the sensory score sheets in the signature
E. A predominant taste of espresso must be present, otherwise the “Taste balance” score will reflect the resulting
F. The signature beverage may be served at any consumable temperature.
G. Any ingredients may be used in the signature beverage preparation except alcohol, alcohol extracts or by-products,
controlled or illegal substances. If these substances are found in the beverage, competitors will receive zero points in
all categories available on the sensory score sheets in the signature beverage category.
H. All ingredients must be disclosed upon request. Competitors must bring the original packaging of all ingredients used
in his/her signature beverage for inspection by judges to verify ingredients. If the competitor does not provide original
packaging when asked, the signature beverage will receive zero points in all categories available on the sensory score
sheets in the signature beverage category.
I. Signature beverage ingredients should be prepared and assembled on-site during the competition time. The
preparation of a signature beverage is captured in the “Well explained, introduced, and prepared” category on the
sensory score sheet. Preparation in advance of the competition time is necessary for certain ingredients (i.e. a 24 hour
infusion) and is accepted.
J. Nothing other than ground coffee and water may be placed in the portafilters, otherwise the signature beverage will
receive zero points in all categories available on the technical and sensory score sheets in the signature beverage
3 .0 COMPETITION PROCEDURE
3 .1 SUMMARY
A. The competition space will consist of a stage with three competition stations, numbered 1, 2, and 3.
B. Each competitor will be assigned a start time and station number.
C. Each competitor will be given 45 minutes at their assigned station, made up of the following segments:
i. 15 minutes Preparation Time
ii. 15 minutes Competition/Performance Time
iii. 15 minutes Clean-Up Time
China Barista Championship (CBC) is the exclusive professional competition authorized by WBC. CBC aims to provide a platform for coffee professionals and enthusiasts to share, compete and celebrate.CBC was introduced to China by Shanghai UBM Sinoexpo in 2003. It has become the cradle of up-rising young coffee professionals in China. CBC has marched into her 15th year with 20 division competitions covering East, North, and Southwest region of China.
JIAMING YANCBC GUANGZHOU DIVISION FIRST PLACE
GUIFENG WANGCBC GUANGZHOU DIVISION SECOND PLACE
MINGAN LICBC GUANGZHOU DIVISION THIRD PLACE
RONGJIE ZHAOCBC GUANGZHOU DIVISION FOURTH PLACE
DAN YAOCBC CHENGDU DIVISION FIRST PLACE
XIAODOU ZHANGCBC CHENGDU DIVISION SECOND PLACE
XINGJIAN LIUCBC CHENGDU DIVISION THIRD PLACE
WEI PANCBC HANGZHOU DIVISION FIRST PLACE
ZHAN SHUCBC HANGZHOU DIVISION SECOND PLACE
JINGUI ZHUCBC WUHAN DIVISION FIRST PLACE
RUIYUAN CAOCBC WUHAN DIVISION SECOND PLACE
FEI PENGCBC HEFEI DIVISION FIRST PLACE
HONGXIN TONGCBC HEFEI DIVISION SECOND PLACE
China Gelato Championship
6th World of Bread Contest China Selection
World Pizza Championship 2017 China Division
Shanghai Pizza Master Competition
China Master Bartender Competition
I'm the Chef Shanghai Bakery Master Championship
China Latte Art Championship
China Brewer Cup Championship
China Coffee Roasting Championship