Local organizer of the ASEAN Coffee Federation:

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!

The Competition Format

• 4 baristas per team (can be same cafe or different cafes)

• Competition comprises: Elimination, Quarter Finals, Semi Final, and Final Round. Only Elimination rounds have 2 matches. (Depending on the number of participants)

• 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 will include Take-away and Dine-in scenarios across the categories.

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

2.  Upon the start of the timer, a member from each team collects the first Menu Card from the judges’ table. Both teams will have the same cards in the same order.

Eg:

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

• 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 first 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

Quarter Final Rounds – Scoring per match:  

15 beverage orders: 15 points

First finisher: +2 points

Winning team: +3 points

Top 4 will proceed to the Final Round

ATTENTION :

Signature Beverage

1st Match – Hot Signature Beverage

Final – Scoring:

20 beverage orders: 20 points

First finisher: +2 points

Winning team: +3 points

ATTENTION :

Signature Beverage Cold / Hot Signature Beverage to be disclosed during the competition         

*In the event of a tie, the total score or total competition time will be taken into consideration

How does the seeding system work in the Elimination Round?

Example:

RULES:

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 the elimination rounds, competitors are required to serve 15 beverages to the judges during a period of 10 minutes.
8. In the 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 the Quarter, Semi, and Finals. Each team will be given 5 minutes preparation time before the competition starts and 5 minutes clean-up time after competition ends.
10. The 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, etc
14.  All official products will be provided for the competitors during the competitions.

Only 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, regular ice cubes will be provided.
2. All signature beverages must contain coffee.
3. Any ingredient 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 items.
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 on time. Organizers will not make up time for competitors’ late arrival.
5. Time keeper will be provided by the Organizer. 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 comply 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 on stage, they should begin cleaning up the station. Competitors are expected to remove all their personal equipment and supplies and thoroughly wipe 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 coffee 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 based on how well the taste components of the espresso and other ingredients complement each other.
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.

The post FAQs: ASEAN Barista Team Championship appeared first on Philippine Coffee Board.

Click here for the latest info.

 February 2024

March 2024
Click here for the latest info.

The post EVENTS AND COFFEE CLASSES FOR Q1 OF 2024 appeared first on Philippine Coffee Board.

SIGEP is the unmissable event to discover the latest news, innovations, and trends in the Dolce Foodservice sector: raw materials and ingredients, machinery and equipment, as well as furnishings, packaging, and services.

It is a unique meeting place to have a dialogue with companies and professionals, to discuss industry scenarios, and an opportunity for doing business, networking, professional updating, and sharing.

Click this SIGEP 2024 link to request your complimentary ticket.

Facts & Figures 2023

• 178,527 Total Attendance
• 1,000 Exhibitors
• 155 Countries

Why visit

• GLOBAL NETWORKING
  Make contact with companies and operators from all over the world, creating new connections and sharing experiences with professionals and associations in the Out of Home industry.
• INSPIRATION
  Expand your horizons, explore new developments, and be the first to discover new products, cutting-edge equipment, and revolutionary techniques.
• EVENTS
  Take part in a packed programme of talks, demos and show cooking with highly innovative and artistic content, and make contact with leading experts and renowned master craftsmen in the sector.
• TRAINING
  Expand your knowledge and skills and keep abreast of the very latest industry news, keeping a close eye on the increasingly topical issues of sustainability, marketing, and digital innovation.

The post Participate in SIGEP 2024! appeared first on Philippine Coffee Board.

As coffee prices soar globally, the Filipino farmer must be the first and primary beneficiary. The solution is simple: plant coffee.

Plant Coffee, Pilipinas! is a nationwide sustainable planting program in cooperation with coffee farmers all over the country. It is a program led by the Philippine Coffee Board, a private sector-led coffee group established in 2002.

For as little as P600 per seedling, donors can choose which part of the Philippines they want their seedling to be planted, check their tree with just a few clicks on their mobile phone or laptop, and get a monthly email update from the farmer whom they will get to meet when it’s safe to travel already.

The farmers are PCBI network members and are monitored by PCBI for transparency. The harvest will be 100% owned by the farmers since it’s an adopt a tree not a farm. Donors can choose to put their name on it, their love one’s name on it, or their company’s name.

Donors can type their information to this link: bit.ly/PlantCoffeePilipinas

The list of origins, number of seedlings that they’d like to buy, and modes of payment are all stated there.

Anyone can be a part of it—consumer fellow farmer, OFW, etc. Plant Coffee, Pilipinas! will also give jobs to more coffee farmers.

There’s nothing more fulfilling than seeing a fellow Filipino harvest and earn from those coffee cherries. You’ll help the environment, too.

Together, let’s work towards producing sustainable Philippine coffee!

The post PLANT COFFEE, PILIPINAS! appeared first on Philippine Coffee Board.

The third edition of SFFA promises to be even more exciting, with a bigger line-up of firm favourites such as the second edition of Asia Food Innovation Awards by FoodBev Media and Investor Pitching Series, the inspirational Fine Food Live,  Start-Up Village and more. Stay tuned for more information on all of the exciting events coming up in 2019!

Speciality & Fine Food Asia is co-located with RPB Asia, the only trade show dedicated to the restaurant, pub and bar community across Southeast Asia.

RPB Asia
Raise the Bar at  RPB Asia is the only trade show dedicated to the restaurant, pub and bar community across Southeast Asia.

The second edition of RPB Asia welcomed more than 3,300 trade visitors* from the F&B and hospitality industries, cementing its position as the go-to show for restaurant, pub and bar owners and operators, industry leaders, innovators and trendsetters who are on a constant quest for unique ideas, products and solutions.

The third edition of RPB Asia promises to be even more exciting, with a bigger line-up of firm favourites and exciting new features such as Latte Art Battle, The Ideal Bar of the Future and more. Stay tuned for more information on all of the exciting events coming up in 2019!

RPB Asia is co-located with Speciality & Fine Food Asia, the leading trade show for artisan, gourmet and fine food & drink.

*numbers are for RPB Asia and its co-located show, SFFA

The post SPECIALITY & FINE FOOD ASIA BREWS EXCITING EVENTS THIS JULY 2019 appeared first on Philippine Coffee Board.

 14^th Philippine Food Expo
APRIL 20-22, 2018
SMX Convention Center, Manila, Philippines

THAIFEX World of Food Asia
May 29-June 2, 2018
Impact Exhibition and Convention Center, Bangkok, Thailand

The post 2018 COFFEE EXPOS WITH PHILIPPINE COFFEE BOARD, INC. appeared first on Philippine Coffee Board.

“The Indonesian exporters of green coffee beans know that there are now many Philippine cafes looking for ASEAN coffee origins,” says Hidayat Zakaria, Counsellor of the Embassy. Besides coffee exporters, other coffee-related businesses are also looking for partners to set up shop in the country. This will bode well for ASEAN integration and makes the two countries work together since the Philippines has now become a net importer of coffee due to its increasing consumption.

The Philippines imports around 80% of its consumption in coffee or about 100,000 MT a year, largely from Indonesia and Vietnam. Now the Indonesians wish to meet more of the coffee-consuming Filipinos.

“We are happy to help the Indonesian Embassy,” says Robert Francisco, Executive Director of the PCBI. After all, what benefits ASEAN countries benefits the whole region in increased coffee exports as the world faces an imminent coffee shortage in the years to come.

“Making friends with our ASEAN coffee-producing neighbors this early will help the Philippines position itself in the coffee trade. The Philippines consumes about 135,000 MT of coffee but only produces 35,000 MT, making imports imperative as coffee takes 3-5 years to bear fruit and coffee roasters need the green coffee to process for soluble coffee and for specialty coffee as well,” a PCBI official said.

For interested parties you may call PCBI at 0908-8831218 or email admin.pcbi@gmail.com for seats to this “by invitation” session.

The post ASEAN COFFEES AT GREEN BEAN AND ROASTED COFFEE EVENT appeared first on Philippine Coffee Board.

JULY 1 at ECHOstore Salcedo
1-4pm with Robert Francisco
ALTERNATE BREWING METHODS
Learn the Third Wave methods of brewing.

JULY 8 at Commune
9am-3pm with Lyndon Realubit
INTRODUCTION TO ROASTING
P5,000 (includes lunch, coffee, and certificate)

Pay 3 days before the class to reserve a seat then email your deposit slip at admin.pcbi@gmail.com. For inquiries, call or text 0949-880-0112.

The post COFFEE CLASSES FOR JULY 2017 appeared first on Philippine Coffee Board.

Kape Pilipino: Philippine Coffee Board Inc.’s First Annual Cup Quality Competition
March 1-4, 2017
Cavite State University

PARTICIPANTS
Anyone engaged in the production of coffee in the Philippines, including but not limited to coffee cooperatives, farmers, processors and exporters.

Participant categories and subcategories
Samples shall be categorized as follows:

• Robusta coffee: for samples of Coffea canephora, commonly known as Robusta. This is an official category, meaning a cupping score result will be posted for each competitor and awards will be given to the first, second, and third places of the category. Subcategories include (1.a) washed and (1.b) honey & natural. An honorable mention will be received by the best coffee of each subcategory.
• Arabica coffee: for samples of Coffea arabica. This is an official category, meaning a cupping score result will be posted for each competitor and awards will be given to the first, second, and third places of the category. Subcategories include (2.a) washed and (2.b) honey & natural. An honorable mention will be received by the best coffee of each subcategory.
• Liberica and Excelsa coffees: for samples of Coffea liberica (commonly known as “Barako” coffee), including Coffeea liberica dewevrei (the latter also known as Excelsa coffee). This is an unofficial category – cupping results will not be given and only a “Judges’ Selection” honorable mention will be received by the preferred coffee of each type (Liberica and Excelsa).

SAMPLES
Each entrant may submit a maximum of one (1) sample of each category. Samples must be 5kg each in green coffee with moisture content of 9-11%. Samples not meeting one or more of these requirements will be disqualified and any entrance fee forfeited. Competition is open to the first one-hundred-and-ten (110) samples received.

The entry forms that must accompany each of the samples submitted are available from PCBI. The entry form must be filled out and attached to the sample bag or included in the bag. Processing (fully washed, pulped or dried natural)

FEES

• smallholder farmer communities P500
• cooperatives P1250
• Estates P5000
• Exporters P7500

All fees should be deposited or paid to Philippine Coffee Board, Inc. BPI Account Number 0821-0285-23. 
Deposit slip must be scanned and emailed to admin.pcbi@gmail.com, or fax to (02) 813-1028.
For more info, contact our office at (0908) 883-1218 and look for Mr. Yasser Elardo.

SUBMISSION
Samples must be submitted to any of our receiving centers packaged in a resistant, opaque, food-grade film package (assuring that the package/seal will not break during transport) and clearly labeled with organization name, contact name, phone number and/or email address, and sample name. Samples must be received no later than February 20, 2017. Failure to meet any of these criteria may result in disqualification and forfeiture of contest fees.

EVALUATION
Samples will be received and information recorded by competition organizers, then assigned a unique code that will be used for identification throughout the balance of competition. Decoding information will be kept confidential by the contest organizers until final competition rankings have been determined.

One (1) day prior to the start of competition, samples will be roasted following Specialty Coffee Association of America protocols for Arabica species coffee and Coffee Quality Institute protocols for Robusta coffee.

In the preliminary round of competition (up to three (3) days), all submitted samples will be evaluated using Specialty Coffee Association of America protocols for cup quality (Arabica) and Coffee Quality Institute protocols (Robusta) by a panel of two (2) or more international judges and up to two national judges led by one (1) competition head judge. All decisions made by the head judge on competition matters, including but not limited to conduct and protocol, are final. Judges must be CQI Q Grader cuppers in good standing or have equivalent experience, as approved by the head judge. PCB will publish the Call for National Judges and selection process for the national judges in due time.

Judges’ scores and combined tasting notes shall be recorded for each sample and provided to each entrant approximately two (2) weeks after the competition. For the safety of our judges, defective coffees may be disqualified without scoring results or sensory information provided.

The top ten (10) Arabica coffees and top ten (10) Robusta coffees evaluated by judges shall advance to a final round of competition. Scores from the prior round of competition are not cumulative. New green coffee from each of the top ten samples shall be roasted one day prior to final round cupping and again be evaluated by judges, leading to a final ranking.

Coffee samples of category 3 (Liberica and Excelsa) will be evaluated by the judging panel following CQI Robusta protocols for sensory characteristics only, with distinctive lots receiving recognition at the discretion of the head judge, while a “Judges’ Selection” honorable mention will be received by the preferred coffee of each type (Liberica and Excelsa).

Scores from the final round of competition will be ranked in descending order from the highest (#1) to lowest (#10) of each official category. Winners shall be recognized as follows:

Arabica samples

• Grand champion (#1 sample): trophy / CASH PRIZE
• Second place (#2 sample): Trophy
• Third place (#3 sample): plaque

Robusta samples

• Grand champion (#1 sample): trophy / CASH PRIZE
• Second place (#2 sample): Trophy
• Third place (#3 sample): Plaque

Placeholders listed above will receive recognition in a post-event statement to international coffee trade media.

• Places 4-10 of each official category (#4-10 samples): Top 10 numbered certificate
• Places 11 and beyond of each official category (#11-#100 samples): Certificate of participation

Download entry form

The post Kape Pilipino Cup Quality Competition Official Rules appeared first on Philippine Coffee Board.

The competition is supported and sponsored by the Mindanao Productivity in Agriculture Commerce and Trade (MinPACT) project, a project implemented by ACDI/VOCA and funded by the United States Department of Agriculture. KP’s objective is to improve farmer income through increased production, productivity, and quality of coffee, cacao, and coconut.

Since March 2016 the PCBI has been hosting cupping trainings in coordination with the Barista and Coffee Academy of Asia (BCAA) to improve the understanding of farmers, roasters, and retailers on coffee quality. Recently, an Arabica Q or quality exam was held to graduate Filipino Q graders among the attendees of the past courses. PCBI is the In-Country Partner (ICP) of the CQI, the esteemed authority on specialty coffee based in the USA. Specialty coffee is coffee that scores higher than 80 points on a 100-point scale, the scoring is based on 10 attributes and defects of the coffee. The higher the score, the better price it commands in the specialty market.

Farmer associations and cooperatives as well as individual farmers are encouraged to collect five-kilo samples of their best lot of Arabica and or Robusta green beans with a moisture no higher than 11%. These samples, limited to one sample per association, cooperative, or individual farmer, will be cupped in late February by a panel of experts selected by CQI to do the difficult job.

Farmers need to have the volume required for the samples. They are encouraged to retain the quantity of the same coffee in the sample because if it wins, it may fetch a higher price after the competition.

There is also a special category for Liberica and Excelsa coffee varieties which are also found in the Philippines.

Samples will be received by specific State Universities and Colleges, namely Benguet State University, Cavite State University, Mindanao State University, Southern Philippines Agri-Business and Marine and Aquatic School of Technology, Sultan Kudarat State University, and by ACDI/VOCA in Davao City. A receiving protocol has been provided to those designated as receivers of coffee samples. Meanwhile, farmers are encouraged to start selectively harvesting and appropriately processing their best green coffee lots for the competition.

International cuppers will be coming from February 27 to March 4 for the cupping exercise. Final results will be announced in early March.

The winning Arabica and Robusta coffees and a representative of the cooperative, association, or the individual farmer who produced them will be sent to the upcoming Specialty Coffee Association of America (SCAA) convention in Seattle, Washington, USA on April 2017. Other coffees that have high scores will also be shared with potential buyers and interested stakeholders during SCAA.

Kape Pilipino Cup Quality Competition Official Rules

Download the form here!

For more information, you may call 0908-8831218 or email admin.pcbi@gmail.com.

The post Kape Pilipino Cupping Competition is Now Open for Entries appeared first on Philippine Coffee Board.