COMPETITION RULES

NOT YOUR STANDARD BARISTA COMPETITION

The Barista League is a competition designed to test the real-world skills of a barista. We want to find the best barista team who can make the best tasting coffee using the equipment, coffee, and knowledge at their disposal. 

Our goal is to create a space where we can fairly test the real-world skills of baristas in a fun, easygoing environment. It is free to compete. You don’t need to train for months, you don’t need sponsors or expensive equipment or coffee - just the skills that you bring to your job each and every day. Oh, and you have a chance to win a week-long trip on our MYSTERY COFFEE VACATION!

  • Team applications open at the beginning of each season and close 40-90 days before each event. Click here to apply to compete.

    Once the application period is over, we will randomly select 10 teams to compete. We will upload the selection videos on our Youtube channel and notify all applicants via email.

    More Info on Team Applications:

    • Each team is comprised of two baristas. You must have a team mate to compete with you. Come up with a fun team name! We love a good coffee pun.

    • You may apply for more than one event, but if are selected to compete in any competition, you will not be eligible for another competition (regardless of whether or not you accept the invitation or not).

    • If any member of a team self-identifies as part of a systematically-marginalized community, that team will receive an extra entry into the random draw. We believe this is a more equitable way to select competitors in a traditionally cis-white-male dominated competition world. And we hope that this practice will result in more baristas belonging to systemically marginalized communities having the opportunity to participate, and the events reflecting the local demographics of working baristas.

  • All of our teams get a massive swag bag of gifts, equipment and goodies thanks to our amazing partners. Amongst the prizes for our top 3 teams, we have prizes from the likes of Rancilio, Baratza, Acaia, PUQpress, and many more! But what you’ve come here to read is…

    THE MYSTERY COFFEE VACATION

    Each of our winning teams in 2024 will win a spot on our Mystery Coffee Vacation - a week long trip to a coffee origin with our other champions from all around the world. We won’t spoil the surprise, but it is a once in a lifetime trip…

  • We will provide everything teams need to play, teams should NOT bring their own equipment. This rule is to make the competition accessible, fair for all teams and insures against any breakages after a few bubbly drinks.

    We recommend you bring a water bottle and maybe a pen and paper if you want to take any notes.

    Some of our teams come in matching outfits (we love that), but you can just show up as you would to a shift and come have fun.

  • On event day, selected teams will be required to attend mandatory briefing and training through to the end of the event, usually from around 1:30PM until 10:30PM.

    During the briefing, we’ll explain everything teams need to know to participate in the event, answer any questions and explain how to get the most out of the experience. Each team will then have one and a half hours to get familiar with the equipment and dial their drinks for the Drinks Challenge

    During this time, all of the teams will also have access to the expertise and experience of our event partners, who are there to help the competitors learn about the products and equipment and help them make the most out of the competition.

    It can be a long day and we would like you to enjoy the event, thus we recommend teams to not work open shift on that day. There will be breaks for teams to rest, grab some food, mingle, and, of course, have a great time!

  • We will be monitoring all of our impacts on the environment during the event and thank you for considering your waste and recycling diligently.

    We deliberately design the competition to discourage wasting precious coffee and ingredients. We have also removed all single use items from the event and recycle as much as possible in the local city.

  • Points will be awarded after the end of each round with the winning team being the team with the most points at the end of the night.

    In case of a tie, the team with the higher score from Round 1 will be ranked higher.

    See below for detailed breakdown of competition scoring criteria.

THE DRINKS CHALLENGE

Teams have 15 minutes on stage to prepare an order of 7 drinks for our judges and mystery customers. The drinks order will be made up of 2x Espressos, 1x Plant Based Cappuccino, 2x Cold Brew Mocktails and 2 drinks from our mystery customers. All drinks need to be prepared and served within the 15min time period.

  • Teams will serve 2x Espressos to the judges (one to each of the two espresso judges).

    The Espresso can be of any ratio and size but must contain AT LEAST one (1) single espresso shot. Espressos can be served in any cup size.

    During service, teams will have to deliver 1x Flavour Descriptor and 1x Texture Descriptor. If teams deliver more than one descriptor, the judges will only record the first descriptor.

  • Teams will serve 1 drink made with Plant Based Beverage to the corresponding judge.

    The Plant-Based Beverage must contain AT LEAST one (1) single espresso shot. This can be served in any available cup size with any quantity of Plant-Based Beverage. 

    The drink does not need to be a classical cappuccino, it can be any combination of foamed milk and espresso. NO additives are to be added to this drink. This drink must be hot.

  • Teams will prepare 2 glasses of a cold brew mocktail (one for each of the corresponding judges).

    The mocktail must use one of the two provided coffees brewed by our friends at Toddy Cold Brew. The drinks may also include any of the ingredients from our mystery ingredients table as well as syrups, sauces and plant-based milks.

    The ingredients provided will include all of the classic cocktail making ingredients as well as options for garnishing.

  • The teams must present the 5 drinks to the judges in a simple coffee service. They may only serve or present to the judges during the LAST 5 minutes of their time on stage. This does not need to be a rehearsed presentation - just a simple service of the beverages - like a barista does every day.

    During this time, the teams should give the 2x espresso judges ONE flavor descriptor and ONE texture descriptor for the espressos. This is the descriptor that teams determine is the most present/best encapsulates the espresso. The descriptor can be as vague or specific, but only ONE of each descriptor will be judged. If teams give more than one, the judges will only listen to the first one and ignore the rest.

    The Plant Based Beverage does not require any descriptors.

    The TWO cold brew mocktails should be presented to the judges so as to explain your concept or thoughts behind the drink. Think about how a great bartender presents a cocktail when they serve it.

    Note on tech: Teams will be mic’d up throughout the competition to allow for easier service and presentation. Teams do not need to present or talk throughout, and may instruct the stage manager and technician to mute them until the presentation of the drinks.

    Note on language: Teams may present in their chosen language. If this is not the national language of the host country or English, please contact the project manager to arrange a translation.

  • Teams will also be judged by a technical judge on the following:

    • The cleanliness and organization of the competition station.

    • The workflow and team work of the competitors.

    • The level of calm and professionalism during the competition.

    • The overall impression of the service provided to the judges and mystery customers.

      It is important to remember that we are judging baristas based on the skills required in a day to day cafe job - meeting customers, maintaining a calm professional demeanor, manageing the space and creating a service experience for the customer. Teams are not expected to rehearse every movement or deliver a particular style of service, just to deliver their version of a great service experience.

THE MYSTERY CUSTOMERS

Aside from the FIVE judges on stage, each team will need to serve two mystery customers pulled from the audience. These customers will be on stage and will receive a menu of drinks from which to choose. The teams will need to greet the mystery customers, take their orders and prepare their drinks all within the same time as they have to create the drinks for the judges.

After the service, the two mystery customers will discuss together and give the teams a score of up to 5 points for the whole experience including service, taste, appearance and quality of the drinks they receive. See the scoring system (below) for more details on how these points are added to the overall total.

The Mystery Judges will be different from team to team and will be drawn from the audience in the 10-15min before each team competes.

  • The Drinks Menu will be comprised of up to 6 different drinks. These may vary event to event, but will be confirmed prior to the training time.

    The menu will not specify a recipe to follow. Instead the baristas will have the freedom to create the best tasting version of that drink.

  • The Menu will include (but is not limited to):

    • Hot Chocolate

    • White Chocolate

    • Caramel Latte

    • Chai Latte

  • The mystery customers will be present on stage and will be instructed to have chosen their order before the team’s competition time starts.

    The teams may only approach and serve the customers during their 15min competition time.

    If the drinks are not served to the mystery customers in the allocated 15min, the customers will take that into consideration when scoring the team.

SENSORY SKILLS

Teams will have 5 minutes to identify 5 different solutions or infusions based on their sensory skills. At the end of the five minutes, the teams will submit their answers via an electronic scoresheet. All answers are either correct or incorrect and 20 points will be allocated per correct answer.

  • Teams will have 5 minutes in front of 5 water-based infusions to guess the flavour of each infusion. Each infusion is created from a natural ingredient steeped with hot water and then coloured. ALL flavours will be taken from the SCA flavour wheel. Team members can discuss and have the full 5 minutes to taste and submit their answers.

SCORESHEETS

SCORING + JUDGE CALIBRATION
The way we’ve created the scoring system, each event is independent of the other. This means, judges don’t need to be calibrated to fellow judges – the only important thing is that the judges are fair across all the drinks they evaluate.

All scoring is done via electronic scoresheets to reduce waste and facilitate the automatic calculation of points.

The maximum total score in the competition is 290. The winner of the competition will be the team with the highest number score at the end of the competition. The exact breakdown of points is listed below.

ESPRESSO

  • 10 POINTS

    Up to 10 points are awarded for a sweet and balanced beverage between the espresso and the chosen plant-based beverage.

    Reductions for overly sour, bitter, or too milky.

  • ACCURACY - 5 POINTS

    Up to 5 points are awarded for how accurately teams can describe the texture (or mouthfeel) of the espresso. Teams are only allowed to say one descriptor, and if they said multiple, judges would only evaluate the first one.

    QUALITY - 5 POINTS

    Up to 5 points are awarded for a smooth and creamy drink.

  • ACCURACY - 5 POINTS

    Up to 5 points are awarded for how accurately teams can describe the flavour of the espresso. Teams are only allowed to say one descriptor, and if they said multiple, judges would only evaluate the first one.

    QUALITY - 5 POINTS

    Up to 5 points are awarded for the quality of the flavour of the espresso.

    Reduced points for negative tastes such as metal etc.

  • 5 POINTS

    Part of a barista’s job is to be able to provide friendly service and a great experience for their customers. Therefore, each judge will score on this criteria based upon their experience of the overall delivery of the drinks. Teams do not need to do a flashy presentation to get high scores, just deliver their version of good service to the judges.

PLANT BASED BEVERAGE

  • 5 POINTS

    Up to 5 points are awarded for a sweet and balanced beverage between the espresso and the chosen plant-based beverage.

    Reductions for overly sour, bitter, or too milky.

  • QUALITY - 5 POINTS

    5 points are awarded for a smooth and creamy drink.

  • 5 POINTS

    Up to 5 points are awarded for glossy, shiny microfoam, good contrast, balance, symmetry, and complexity of the pattern.

    Reductions for large bubbles, lack of contrast, asymmetrical designs.

  • 5 POINTS

    Part of a barista’s job is to be able to provide friendly service and a great experience for their customers. Therefore, each judge will score on this criteria based upon their experience of the overall delivery of the drinks. Teams do not need to do a flashy presentation to get high scores, just deliver their version of good service to the judges.

COLD BREW MOCKTAILS

  • 10 POINTS

    Up to 10 points are awarded for a drink that the coffee is being highlighted as a core component, and if the coffee is enhanced or complemented by other ingredients.

    Reductions if the coffee taste is lacking or being obscured by other ingredients.

  • 10 POINTS

    This is the overall flavor and drinkability of the drink. Up to 10 points are awarded for a delicious drink that the judges want to keep drinking!

  • 5 POINTS

    Up to 5 points are awarded for the creative use of cold-brew coffee and ingredients. Judges can factor in the context and explanation that teams give when they present their drinks.

  • 5 POINTS

    Up to 5 points are awarded for a drink that looks appealing and appetizing.

  • 5 POINTS
    Part of a barista’s job is to be able to provide friendly service and a great experience for their customers. Therefore, each judge will score on this criteria based on their experience of the overall delivery of the drinks. Teams do not need to do a flashy presentation to get high scores, just deliver their version of good service to the judges.

MYSTERY CUSTOMERS

  • 5 POINTS

    The two mystery customers will, together, come up with a score out of 5. This score should account for taste, appearance, and service for both drinks.

THE MANAGER

  • 5 POINTS

    Up to 5 points will be awarded for a clean, organized station at the end of the competitor’s time.

    The expectation of cleanliness is that of the end of a shift before another barista takes over on bar.

  • 5 POINTS

    The Barista League has always been about teamwork, so we want to see a well functioning barista team. Up to 5 points will be awarded for an organized, methodical service where team members work together and compliment each other to execute an efficient, quality coffee experience.

  • 5 POINTS

    A stressed and harried barista creates an uncomfortable service experience while an experienced barista can make chaos feel smooth as butter.

    Up to 5 points are awarded for demonstrating a calm and in-control service and execution.

  • 10 POINTS

    Part of a barista’s job is to be able to provide friendly service and a great experience for their customers. Therefore, each judge will score on this criteria based on their experience of the overall delivery of the drinks. Teams do not need to do a flashy presentation to get high scores, just deliver their version of good service to the judges.