Organizer:

Can your team make 20 coffees in 15 minutes?

How about 15 coffees in 10 minutes?

The ASEAN Barista Team Championship (ABTC) is all about speed, accuracy, and craftsmanship!

It is designed to show the pressure of what happens behind espresso bars worldwide. Within a limited time, baristas must work as a team to deliver three things that matter to coffee customers: fast service and excellent presentation while maintaining quality and accuracy. It’s an energetic display of talent!

Each team will serve the required drinks from the Beverage Menu Cards with as much art and taste quality as possible in the allotted time. The Beverage Menu Cards include take-out and dine-in scenarios across all categories.

The Competition Format

• 4 Baristas per team

• Competition comprises Elimination Round, Quarter-Semi Final, Semi Final and Final Round. Only Elimination rounds have 2 matches. (Depends how many participants)

• Each team is to serve the required drinks from the Beverage Menu cards with as much art and taste quality as possible in the allotted time.

• The Beverage Menu cards will include Take-away and Dine-in scenarios across the categories.

1.  Two teams on stage to compete against each other simultaneously. Baristas may organize themselves to do any tasks they see fit.

2.  Upon the start of the timer, one team member from each team collects the first Beverage Menu card from the judging table. Both teams receive the same cards in the same order.

Eg:

3. Upon receiving the first Beverage Menu, drinks must be served to the judging table and placed on the corresponding squares as per indicated on the Beverage Menu card. The second Beverage Menu card can only be collected upon completion of the first card. Only the cups served to the judges’ table will be assessed by the judges

• Each team is to serve the assigned drinks from the Beverage Menu cards with as much creative art and quality taste as possible in the allotted time.

• Beverage Menu cards will include beverages in Dine-in and Take-away cups in various categories such as Long Black, Caffe Latte, Cappuccino, Piccolo Latte, Pour Over Coffee etc.

• Judges will award 1 poker chip (equivalent to 1 point) to their preferred cup for each order from the 2 teams.

• The fastest team to complete all orders for the round will earn additional 2 points.

• Additional 3 points will be awarded to the team with the most number of chips.

• The scoring will be based on seeding system
• For the qualifying rounds a draw between the same number of seeded and unseeded team determines the pairings

How does the seeding system work in the Elimination Round?

Example:

RULES & REGULATIONS

1. The competition space will consist of 2 stations.
2. Teams will draw lots to determine their allocation of stations.
3. Organizers will draw lots only at the first Elimination round to determine the matching team.
4. Teams may organize their team members to do any tasks they see fit.
5. All competitions will be run with 1 head judge and 2 sensory judges.
6. All servings must follow based on the order from the Beverage Menu Card.
7. In Elimination rounds, competitors are required to serve 15 beverages to the judges during a period of 10 minutes.
8. In Finals, competitors are required to serve 20 beverages to the judges during a period of 15 minutes.
9. The best signature drinks will be awarded with 2 additional points in Quarter, Semi & Finals. Each team will be given 5 minutes preparation time before competition starts and 5 minutes clean-up time after competition ends. (TBA) depends on sponsors.
10. First Beverage Menu Card order must be completed before proceeding to prepare the second Beverage Menu Card order, otherwise they will be disqualified.
11. Competitors are not allowed to move the cups once beverages are served on the Judges’ table.
12. Judges will not assess the particular beverage should the competitors fail to comply with the rule. Judges will begin evaluating their drink as soon as it is served.
13. All drinks must be prepared using the official products such as coffee, milk, syrup, machine, cups and etc
14.  All official products will be provided for the competitors during the competitions.

Nothing other than ground coffee and water may be placed in the portafilters

15.  A team may raise their hand and declare a “technical time out” in the event that they believe there is a technical problem with any of the following ABTC-provided equipment.
16. If the technical problem cannot be solved in a timely manner, the organizer will make the decision whether or not the team should wait to continue their performance or stop the performance and start again at a reallocated time.
17. If it is determined that the technical issue is due to competitor error, the Head Judge may determine that no additional time will be given to the competitor, and the preparation or competition time will resume without time being credited. No time credit will be issued for technical issues caused by improper use; therefore, it is the responsibility of all competitors to understand and follow the correct use of all competition equipment.

SIGNATURE BEVERAGES

1. For cold beverages, Participants will provide regular ice cubes for competitors.
2. All signature beverages must contain coffee
3. Any ingredients may be used in the signature beverage preparation except alcohol, alcohol extracts or byproducts, or controlled or illegal substances. If these substances are found in the beverage, the respective team will be disqualified from the competition.

COMPETITION GUIDELINES:

1. Washing stations will be provided. Competitors are responsible for keeping track of and cleaning their own dishes
2. Runners and event staff are not responsible for breakage or loss of dishes or competitor items.
3. The competition will provide two-group espresso machines and grinders
4. Competitors should report to the competition in time. Organizers will not make up time for competitors for any late arrival.
5. Time keeper will be provided by the Organiser After each set of drinks has been served to and evaluated by the judges, a runner will clear the drinks from the judges’ presentation table at the direction of the Head Judge.
6. Judges’ decisions are deemed final.
7. Competitors are complied with the Organizer and Sponsors use of teams’ names and images for promotion/ marketing purposes without charge.
8. If the competitor has forgotten any of their equipment and/ or accessories during their preparation time, the competitor may exit the stage to retrieve the missing items; however, their preparation time will not be paused.
9. Once the teams have completed their performance, they should begin cleaning up the station. Competitors are expected to remove all their personal equipment and supplies and thoroughly wipe down their station.

SCORING EVALUATION:

1. In the Elimination Round, the team’s total score will be tallied by adding the sum of the poker chips accumulated during the competition time. The top 4 teams will proceed to the Final Round.

2. Both milk and coffees are not allowed to be pre-dosed before the start of the competition. Espressos will be evaluated based on the appearance of the crema, the taste experience of the espresso (sweetness, acidity, and bitterness) to determine their quality.
3.  Milk beverages will be evaluated based on the appearance of the milk beverage (ie. the milk beverage should have a color combination of milk and coffee, with good color contrast definition, balance in the cup, and a smooth, and possibly glossy/glass like sheen.
4. The texture and temperature of the beverage, and the taste of the coffee and milk will be included in the evaluation.
5. Judges will evaluate the signature beverage on how well the taste components of the espresso and other ingredients fit together and complement each other in the total experience of the signature beverage.
6. Beverage ingredients for cold signature beverages can be prepared prior to the competition, however, the espressos used must be prepared during the competition time.