手機(jī)瀏覽中華飲品屆
- 評審桌不可使用例如桌布，鮮花及配件等物品裝飾除了咖啡以外，不能給評審任何嗅聞感官體驗(yàn)或食物給評審提供杯測勺、水和餐巾紙（這些是由WCE賽事提供的）原因：通過明確這一點(diǎn)，選手可以更專注于比賽的沖煮和展演部分。修改12.1 選手說明會如果參賽選手沒有提前告知賽事組織方并且未能參加選手說明會，主審將會取消選手的參賽資格。原因：澄清處罰條款修改12.2 指定沖煮比賽使用咖啡和練習(xí)時間12.2.1 大賽提供的指定沖煮比賽咖啡豆將會在每一位選手的練習(xí)時間即將開始之前才發(fā)放。每位選手將會收到350g練習(xí)豆+比賽豆。原因：澄清流程和使用方法。修改13.3.6 自選沖煮比賽的附加信息除了當(dāng)場沖煮呈送的咖啡，選手不允許向評審呈送或展示其他食物，飲品或嗅聞感官體驗(yàn)的材料讓評委食用、飲用、品嘗或嗅聞。如有提供，評審將不會對其進(jìn)行評估，并且在客戶服務(wù)項(xiàng)內(nèi)得零分。新規(guī)則14.0 決賽輪14.1 總結(jié)第一輪指定沖煮比賽的分?jǐn)?shù)將會帶入決賽輪17.3 決賽輪打分E. 成功晉級決賽的選手總分由第一輪指定沖煮比賽部分加上決賽輪自選沖煮比賽分?jǐn)?shù)組成?？偡值玫阶罡叻值倪x手是冠軍。原因：指定沖煮比賽分?jǐn)?shù)帶入決賽總分，是這個比賽更注重沖煮部分的衡量。新規(guī)則17.2 第一輪打分17.2.1 指定沖煮評分總分是由打分表上的七項(xiàng)加總而來（酸質(zhì)、醇厚度和平衡感分?jǐn)?shù)項(xiàng)乘以二計算）17.2.2 自選沖煮評分整體表現(xiàn)分由兩個相關(guān)項(xiàng)目加總，風(fēng)味描述項(xiàng)與客戶服務(wù)項(xiàng)會乘以兩倍計算。選手的自選沖煮總分，由三位感官評審的自選沖煮評分表加總，并除以3. 選手自選沖煮得分乘以1.4，加上主審評分，得出之和除以1.6（參看自選沖煮主審評分表）。自選沖煮總評分最高為100分。21.4 感官評分組成部分
注：中文為依據(jù)英文翻譯而來，如有文字爭議，請以官方網(wǎng)站發(fā)布的英文條款為準(zhǔn)。翻譯者：顧沁如
英文原文2016 Summary of changes to rules for World Brewers CupTo take effect in Dublin WBrC 2016For internal use only not to be used in replacement of the WBrC Rules, Please refer to http://www.worldbrewerscup.org/rules/ for complete Rules document.New Rule8.0. COMPETITION SUMMARYA. During each competition Service, competitors will be evaluated by three (3) sensory judges. Additionally, a head judge will be present, and will taste the cups served. The head judge will evaluate uniformity of cups served, and overall workflow. These items will count towards the final score.19.1 WHO IS CERTIFIED TO JUDGE THE BREWERS CUPE. One head judge will be designated by the WCE event organizer (based on judging and professional experience) to evaluate sensory uniformity and overall workflow, and to oversee deliberation of judges during the competition. The head judge will taste the cups served. The uniformity and workflow scores will count towards the competitor’s score for the stage round..The head judge will also take notes of the taste description and brewing method given by the competitors for reference, though no points will be given from the head judge in this area.Reason: We ve noticed that, in this competition, we need to encourage competitors to promote their technical aspect such as brewing skill, consistency, and professional workflow. The head judge is the best position to evaluate the skills.New Rule9.1 COMPULSORY SERVICEC. Competitors in the Compulsory Service will all use the same whole-bean coffee, the same grinder, thesame water, and the same standardized service vessels, as provided by the Brewers Cup competition. The whole-bean coffee will be provided right before each competitor’s practice time.9.5 BREW WATERA. Competitors must utilize the water provided by the competition for Compulsory Service, but competitors may utilize their own brew water for Open Service.11.3 GRINDERCoffee ground before the competition time will be allowed only at the Open Service. Coffee must be ground using the sponsored grinder during the competition time at the Compulsory Service.13.2.3 COMPETITION TIME (COMPULSORY SERVICE)Competitors must make the beverage by using the grinder and water provided on the competition stage counter during the competition time.Reason: In applying this grinder and water rule, judges and competitors will be able to focus on the barista’s technical proficiency in this round, as everyone will be using the same basic tools on stage for compulsory service.New Rule11.2 WATERTDS: 85 mg/L (acceptable range 50-125 mg/L)Calcium Hardness: 3 grains or 51 mg/L (acceptable range 1-5 grains or 17-85 mg/L).Reason: To provide quality water to competitors to use during competition, we have softened the specs for the sponsored water.New Rule11.6 COMPETITOR EQUIPMENT & SUPPLIESThe following are NOT allowed:
- Judging table decoration items such as tablecloth, flowers, and accessories etc.Any sensory/food items for judges except for coffeeCupping spoon, water, and napkins for judges (which are provided by WCE)Reason: By clarifying this, competition will be more focused on brewing and performanceReword12.1 COMPETITORS’ ORIENTATION MEETINGIf a competitor has not made advance plans with the WCE event organizer and does not attend the orientation meeting, they are subject to disqualification by the presiding head judges.Reason: To clarify the penalty.Reword12.2 COMPULSORY SERVICE COFFEE & PRACTICE TIME12.2.1 Provided Compulsory Service CoffeeRight before each competitor’s practice time starts, each competitor will receive one 350g bag of the compulsory service coffee. Competitors will use this provided coffee for both practice and competition.Reason: To clarify the process and usage.Reword13.3.6 Additional Open Service InformationCompetitors may not serve or present any food, drink, or aromatic experience for the judges other than the brewed coffee served. Any such service will not be evaluated by the judges and zero (0) score will be given in Customer Service category of the score sheet.Reason: To clarify the penalty.New Rule14.0 FINALS ROUND COMPETITION14.1 SUMMARYThe Compulsory Service scores from Round One will be carried over to the Finals round.17.3 FINALS ROUND SCORINGE. Competitors that successfully progress onto the Finals round will have their Compulsory Service score from Round one added to the Finals Round Open Service score to get a total score. The competitor with the highest scores in both Compulsory Service and Finals Round Open Service scores combined will be the winner.Reason: By carrying the compulsory scores through the entire competition, it focuses the results more heavily on the brewing evaluation aspects of this championship.New Rule17.2 ROUND ONE SCORING17.2.1 Compulsory Service ScoringIn order to calculate the Total Cup Score, the scores for each of the seven Cup Score components are to be summed (with the scores for Acidity, Body, and Balance being doubled).17.2.2 Open Service ScoringTo calculate the Presentation Score, the two relevant scoring components will be added together, with the score for Taste Description and Customer Service being doubled.To calculate the competitor’s average Total Open Service Score, the three sensory judges’ Open Service Scores (one from each scoresheet) will be added together and the total divided by 3. And the total head judge score will be added to the average Total Open Service Score which is multiplied by 1.4, and then the sum will be divided by 1.6. (See Open Service Head Judge Scoresheet) The maximum possible Total Open Service score is 100. 21.4 CUP SCORE COMPONENTS
23.2 PRESENTATION SENSORY JUDGE SCORESHEET SECTION
1.1.1 Taste DescriptionCompetitors will be describing details regarding the sensory experience of their coffee beverages. Judges should take detailed notes, particularly those regarding specific taste or otherwise sensory descriptions. Higher marks will be given when the competitor’s description of taste aspect that becomes apparent during tasting is both accurate and detailed. However, this is an evaluation of the quality, accuracy, and relevance of their descriptions, not the quantity.1.1.2 Customer ServiceCompetitors should be engaging, professional, and provide an exemplary coffee service experience. Competitors will not be expected to craft complex or fine-dining type experiences, and the presentation should relate to a real- world coffee service experience. Service that positively and creatively enhances the coffee experience beyond the cups of coffee beverage will score highly. Proper hygiene during the service and service vessel cleanliness will be taken into account.1.1.3 Overall Impression (REMOVED)Overall Impression scores are an assessment of the sum experience provided by the competitor. This should NOT be an “average” of the other scores, but an overview of the total positive experience provided by the competitor. Proper hygiene during the competition time and workstation cleanliness will be taken into account in Overall Impression.24.1 PRESENTATION HEAD JUDGE SCORESHEET COMPONENTS
1.1.4 Overall WorkflowHead judge will evaluate the competitor’s overall workflow and use of tools, equipment and accessories throughout the station. The head judge will evaluate the competitor’s workflow throughout the presentation, including: the organization and placement of tools and accessories; the competitor’s movement and flow in and around the work station; the cleanliness and maintenance of the station (equipment, counters, brewers, service vessels, towels); the management and consistency of brewing process.1.1.5 Sensory UniformityHead judge will evaluate sensory uniformity of three cups served to each judge. After TDS sample is taken, the head judge will taste each cup by the Cup evaluation protocol (see 22.0 Cup evaluation protocol above). And the head judge will evaluate how the tastes are consistent with each other cup through time, except for Aroma.Reason: We’ve received much feedback that this competition should reward quality brewing, more than coffee selection. By changing the weight of some evaluation components, competitors will be better evaluated on their brewing skills.Reword21.4 CUP SCORE COMPONENTS21.4.3 AftertasteAftertaste is defined as the length of positive flavor (taste and aroma) qualities emanating from the back of the palate and remaining after the coffee is expectorated or swallowed. If the Aftertaste detracts from the experience of the cup (i.e. astringency or bitterness), lower marks should be given; whereas if the aftertaste contributes positively to the experience of the cup, higher marks should be given.1.1.6 AcidityThe final score marked on the horizontal tick-mark scale should reflect the judge’s perceived quality for the Acidity, relative to the expected flavour profile, based on origin characteristics and/or other factors (degree of roast, intended use, etc.). Judges are encouraged to link the origin, variety, or processing information of the coffee given by competitor to what has been delivered in the cup. Low or High intensities of Acidity can score well if the quality of acidity is high, and works well with the overall experience of the cup.1.1.7 BodyThe quality of body is based upon the tactile feeling of the liquid in the mouth, especially as perceived between the tongue and roof of the mouth. Samples with light or heavy body may receive high scores relative to the quality of the tactile feeling in the mouth. Some samples with lighter Body may also have a pleasant feeling in the mouth. However, coffees expected to be high in body can receive equally high preference scores although their intensity rankings will be quite different. Judges are encouraged to link the origin, variety, or processing information of the coffee given by competitor to what has been delivered in the cup.Reason: To clarify in which component judges should apply specific tasting notes: astringency. Additionally, to encourage competitors to vary their coffee selections, and to prevent any specific origins from taking a dis- or advantage by judges considering origin characteristics when evaluating the acidity and body.
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