I've only just skimmed over the rules but a few notable differences are: Tech scores now added together, not averaged. No time guide lines for shots, though still require shot lengths between 25 and 35mls. Shots for the same drink sets must be within 3seconds apart (ie/ no more 26econds for the first pours, and 20seconds on the 2nd) More in depth guide lines for caps (ie/ min foam 1cm etc) No more need to serve sugar with your drinks (ABOUT TIME!!), still must serve spoons, napkins and water.
There's a ton more, but I've gotta get back to reading.
MichelleWatt Senior Member Joined: 27 Apr 2008 Posts: 4 Location: Central Coast, NSW Expertise: I love coffee
Espresso: Giotto Grinder: Super Jolly Roaster: Genecafe, Hottop
Posted Tue Aug 19, 2008, 7:29pm Subject: Re: WBC 2009 Rules out now!!
I've also only had a brief look, but I like how explicit the instructions for the sensory judges are - tip demitasse one way, stir three times front to back, take at least two sips etc...
Love this: "Competitors may override the evaluation criteria by giving the judges specific instructions on how they want the espresso evaluated. As long as the instructions are reasonable, the judges should follow all instructions given by the competitor".
Luca Moderator Joined: 27 Jan 2004 Posts: 2,638 Location: Melbourne, Australia
Espresso: H: Maver W: FB-80 Grinder: H: Super Jolly W: Brasilia... Vac Pot: Hario TCA-2 Roaster: Sample Roaster at Work
Posted Wed Aug 20, 2008, 6:55pm Subject: Re: WBC 2009 Rules out now!!
Looks like the technical points represent half as much of the overall score as they did last year. Whilst I'm a 'what's in the cup counts' kinda guy, I wonder if this doesn't push the format towards more of a roasting and selecting comp, rather than a barista comp.
CBS Senior Member Joined: 17 Jan 2004 Posts: 284 Location: New Zealand Expertise: Professional
Espresso: Rancilio Classe 10 and Epoca Grinder: Rancilio MD80, 50 &Rocky
Posted Fri Aug 22, 2008, 1:28am Subject: Re: WBC 2009 Rules out now!!
The new rules are wicked!!! Heaps of small changes...
There are still guidlines for the extraction times, its still 20-30 seconds, but that is just a guidline in the R&Rs.
No penalty for not sering drinks similtaniously
Judges overall impression is 0-6 X4 not just 0-6
Used equipment not allowed to be hidden or shoved under benches
Prep bench now 2700 long!!!!!! (was 1800 but 900 was lost in overlap with machine bench)
Clarification that you are allowed to use a tray stand
New countback procedure for score ties. Used to be highest number of 6's, then 5's etc. Now is acountback on Espresso scores, then sigs then capps andif thre is still a tie after those three there is a cage fight.
New weighting (Tech/ Sens) is great because all of the top competitors are getting such high and close tech scores that they were becoming less and lesss relevant to the final result. Spillage, watage, cloths, tamping etc are all well under control at that level.
ElCafeSolo Senior Member Joined: 22 Dec 2005 Posts: 86 Location: New Zealand Expertise: Just starting
Espresso: Dalla Corte Mini/ San Marco Grinder: San Marco MK Vac Pot: Yama Drip: more of a french presser Roaster: Countdown popper.
Posted Fri Aug 22, 2008, 4:03am Subject: Re: WBC 2009 Rules out now!!
So I'm guessing these rules will be adopted for the NZ Comps next year. The new rules don't seem too far out, interesting little things like not being able to prep milk in jugs etc though are kind of curious. I'll be leaving my pucks in at the end to recover those seconds. What has the previous foam depth in a cappa supposed to have been from a judges perspective?, new rules say at least 1cm. I'll have to get out the ruler on that one.
CBS Senior Member Joined: 17 Jan 2004 Posts: 284 Location: New Zealand Expertise: Professional
Espresso: Rancilio Classe 10 and Epoca Grinder: Rancilio MD80, 50 &Rocky
Posted Fri Aug 22, 2008, 9:40pm Subject: Re: WBC 2009 Rules out now!!
You bet these are the new rules that we will be using! While the changes might not seem massive, they could really blow open the comp.
The previous R&R for Capps said "a significant level of foam", or something close to that. Depending on where you were in the world the levels the judges were looking for somewhere between 0.5-3 cm, but no matter where you were... it was always vague. (The rules previous to that said 1-2cm so we are now back to a slightly newer version of those previous definitions.)
Regarding prepping milk, you have never been able to do that.
Leaving pucks in for stability can be good, but if you are made to wait to long by the judges between prep and pres time, they can burn in.
Having a directive for the judges to check the crema and the foam in the drinks is great. Some judges have been known to completely destroy crema and foam while testing it, so that when they get to drink, it can taste different to what was intended (esp mouthfeel, texture...).
All good stuff... what do the rest of you think? Carl
The condition of extraction time is not valid any more, that is good. The water pressure should be moved to 10.0, in stead of 9.0, I hope.
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I have got a new website, just started to establish. If you have any question or suggestion, let me know and it is mostly appreciated.
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