BARISTA, LATTE ART & CUPPING STATE CHAMPIONSHIPS 7-15 September 2012
2012 SA BARISTA, LATTE ART & CUPPING STATE CHAMPIONSHIPS CLOSING DATE OF ENTRIES FRIDAY 3 AUGUST 2012 at 5.00 pm
VENUE, DATE AND TIME The Barista, Latte Art & Cupping competitions will be held in the Jubilee Pavilion kitchen on Friday 14 and Saturday 15 September 2012. Notifications of all commencement times will be specified in the draw which will be sent after close of entries.
CLOSING DATE OF ENTRIES The following conditions will strictly apply: • All entry forms, whether lodged in person or sent by post, or completed on-line must be in the Society’s possession at its Administration Office by 5.00 pm on Friday 3 August 2012. • Postal entry forms and fees will be accepted up to and including entries postmarked on or before the official closing date. • A late entry option is offered under the following conditions: Received or postmarked within 7 days of the official closing date and an additional fee equivalent to three times the standard entry fee per class is to be paid. • When sending entry forms and fees by post, the onus is on the the exhibitor to ensure adequate delivery time. • Entry forms by facsimile are strictly forbidden and will be destroyed. • If you require formal acknowledgement that your entry has been received, please include a stamped, self-addressed envelope with your entry form. • Absolutely no exception to the above conditions will be made to any exhibitor under any circumstance.
ENTRY FEE Entry Forms may be obtained from the Australasian Specialty Coffee Association’s (AASCA) website aasca.com and theshow.com.au Barista Competition $250 Latte Art $220 Cupping $150 Entrants will need to be AASCA Members. Entry should be made via the AASCA website aasca.com
PASSES Admit One Show passes will be provided for entry on competition days.
SPECIAL REGULATIONS Exhibitors are reminded that the Society’s General Regulations apply to all sections of the Show and that the Special Regulations hereunder set out, which apply to this section only, are merely supplementary to these General Regulations. A copy of the General Regulations may be obtained from: a) the Society’s website at theshow.com.au or b) upon request from the Society’s Administration Office.
EXHIBITOR RESPONSIBILITY The Royal Agricultural & Horticultural Society of SA Inc. accepts no responsibility whatsoever for any injury, loss or damage to any exhibitor or their property. It is a condition of entry that the exhibitor accepts this and any other condition of entry and agrees to abide by the rules of competition as stated by the RA&HS and the Australasian Specialty Coffee Association (AASCA). Competitors are encouraged to ask questions prior to arriving at the competition. All questions regarding the competition should be directed to the Convenor Bill Comley by phoning 0407 714 560.
SA BARISTA, LATTE ART & CUPPING CHAMPIONSHIPS
YOUR PRIVACY If you do not want your details to be made available to other parties, please tick the box on the entry form supplied by the RA&HS . Your personal information will then only be used by the RA&HS to maintain contact with you and allow us to manage your entries. The RA&HS reserves the right to inform prize sponsors of the details of recipients to enable distribution of their voucher/product prizes. Please note: by ticking the box to suppress your details, your name will appear in the Catalogue (if applicable) but your address will not.
COMPETITION FORMAT The Competitions will take place over two days from mid-morning Friday, 14 September and Saturday, 15 September. Exhibitors will be notified of starting times after close of entries. Maximum number of competitors in each competition is as follows: Barista............................................................15 Latte Art..........................................................12 Cupping...........................................................9 A presentation to prize winners will be held at completion of each competition. • Judges Decision is Final. • It is the responsibility of each competitor to arrive on time. Failure to do so could mean elimination or disqualification. • All exhibitors must have thoroughly read and understood the rules and requirements of the competition. The 2012 SA Barista, Latte Art & Cupping Championships will be run in accordance with the 2012 AASCA rules and regulations. For specific information see the website at: worldbaristachampionship.com (select Rules & Regulations from the menu)
GRINDERS Two Grinders will be supplied for use by competitors. Competitors must ensure that they bring the following: • Coffee (for practice and the competition) • Grinder (optional) • Tamper • Shot glasses • Steaming pitchers • Cups & Saucers (for all 12 drinks including spares) • Spoons • Any specific utensils required • Specialty water (optional) • Water glasses • Bar towels, clean cloths • Tray (for serving drinks to the judges) • All accessories (for judge’s presentation table) • Napkins • Sugar • All equipment/accessories required for the Signature beverage Milk and spring water will be supplied.
SA BARISTA, LATTE ART & CUPPING state CHAMPIONSHIPS
2012 BARISTA CHAMPIONSHIP RULES
The 2012 Barista Championship will be run in accordance with the 2012 AASCA rules and regulations.
JUDGES Competitors will be judged by one Head Judge, four Sensory Judges and two Technical Judges.
JUDGING CRITERA Each competitor will serve each of the four sensory judges a single espresso, a single cappuccino and a signature beverage of his/her choice (espresso-based and alcohol-free), for a total of twelve drinks, during a period of fifteen minutes. The order in which the drinks are served is the competitorsâ€™ decision; however, each category of drinks must be served consecutively. Each category of drinks may be served at the competitorâ€™s discretion (i.e. one drink at a time, two at a time or all four simultaneously.) Sensory judges will begin evaluating his/her drink as soon as it is served. (Please note: If a competitor serves a drink out of category order, he/she will be disqualified.) The four drinks of each category must be identical in content. All four drinks within each category of drinks must be prepared using the same coffee. Competitors can prepare each category of drinks (i.e. the espressos, cappuccinos, and signature beverages) using different coffee. Latte art expression may take any form the competitor chooses. Latte art does not need to be identical on all four drinks in the same set. Competitors may produce as many drinks as they like during the competition. Only the drinks served to the judges will be evaluated.
DEFINITION Espresso: An espresso is a one-ounce beverage (25 to 35ml including crema). An espresso is prepared with various grams of coffee (depending on the coffee and the grind). The espresso will be brewed at a temperature between 195-205 degrees Fahrenheit, 90.5-96 degrees Celsius. The espresso machine brewing pressure will be set between 8.5 to 9.5 atmospheres. Extraction time is recommended to be between 20 to 30 seconds; however not mandatory. Extraction times must be within a 3.0-second variance of each other within each category of drinks. The espressos must be served in a two- to threeounce (60 to 90ml) cup with a handle. Espressos must be served to the judges with a spoon, napkin and unflavoured water. Cappuccino: A cappuccino is a coffee and milk beverage that should produce a harmonious balance of rich, sweet milk and espresso. The cappuccino is prepared with one (1) single shot of espresso, textured milk and approximately 1 centimetre of foam depth (assessed vertically). A traditional cappuccino is a five- to six-ounce beverage (150 to 180ml). The cappuccinos may be served with latte art or traditional style. The cappuccinos must be served in a five- to sixounce (150 to 180ml) cup with a handle. Any additional toppings, sugar, spices or powdered flavourings are not allowed. Cappuccinos must be served to the judges with a spoon, napkin and water.
COMPETITION TIME Each competitor has 45 minutes for the following three stages: 1. Preparation Time 15 minutes, 2. Competition/Performance Time 15 minutes, 3. Clean-up Time 15 minutes.
The 2012 AASCA Detpak Australian Barista Championship semi-finals and finals will be run in accordance with the 2012 World Barista Championship scores and rules competitors involved in the opens or semi-finals will be given a briefing on the updated rules shortly after the SA Championship.
SA BARISTA, LATTE ART & CUPPING state CHAMPIONSHIPS
Signature Beverage: A signature beverage is a freestyle espresso-based beverage created by the competitor. It should be a beverage; the judges must be able to drink it. Each of the four signature beverages must contain a minimum of one espresso shot. The espresso must be prepared during the competitor’s performance time. A dominant taste of espresso must be present. The signature beverage can be any consumable temperature. Any ingredients may be used in the signature beverage with the exception of alcohol, alcohol extracts or by-products, or illegal substances. The components of the signature drink should preferably be produced during the competition, i.e., the signature beverage ingredients should be assembled on-site during the competition time.
BARISTA COMPETITION All ingredients must be disclosed upon request. Competitors must bring the original bottles and/ or packaging of all ingredients used in his/her signature beverage. No ingredients or substances other than ground coffee may be placed in the portafilters. Score Sheet Penalties: If alcohol and/or illegal substances are discovered as an ingredient in the signature beverage, the signature beverage will receive zero points on all points available on the sensory score sheets in the signature beverage category.
For further details on competition requirements please visit the website: worldbaristachampionship.com Rules & Regulations
If ingredients or substances other than ground coffee are placed, in a portafilter, the competitor’s signature beverage will receive zero points on all points available on the technical and sensory score sheets in the signature beverage category. If each signature drink does not contain a minimum of one espresso shot, the signature beverage will receive a score of zero for taste balance on the sensory score sheets in the signature beverage category. Please note: No ingredients or substances other than ground coffee may be placed on the porta filters. Class 1–THE AASCA PRIZE Barista Competition ♦♦ First Trophy (value $100); Second Trophy (value $100); Third Trophy (value $100) • Trophies sponsored by Australasian Specialty Coffee Association
SA BARISTA, LATTE ART & CUPPING state CHAMPIONSHIPS
2012 LATTE ART CHAMPIONSHIP RULES
The 2012 Latte Art Championship will be run in accordance with the 2012 AASCA rules and regulations.
Each competitor will, during a maximum of 8 minutes, make and serve: • 2 identical warm Cafe-Lattes or 2 identical Cappuccinos, using milk and coffee as the only ingredients and an espresso coffee machine and jug as the only tools. • 2 identical warm Espresso, EspressoMacchiato’s in cups using coffee and milk as the only ingredients and coffee machine and jug as the only tools. • 2 identical warm or cold milk and coffee based beverages of choice (Designer Beverages) using any tool or decoration ingredient for the surface of the beverage. The 3 pairs of beverages must be served separately, but in any order. The patterns presented have to be identical in the two drinks of a pair presented. The pattern has to be announced in advance at the start of the performance time. To clarify this, each competitor has to provide pictures (no beauty shots necessary) of all patterns they are going to present, prior to commencement of the competition.
The competitor has 8 minutes to prepare the 6 beverages. This includes the preparation of any added decorative element for the surface of the designed beverage. The competitor has 8 minutes for clean up.
Competitors will be judged by 1 head judge and a panel of judges. 2 judges will be responsible for judging the taste of beverages. 2 judges will be responsible for judging the artistic impression. The head judge will act as technical and performance. MC will act as a scorekeeper and timekeeper.
The glass or cup for the Café Latte / Cappuccino can be of any size or shape, but the inner surface of the top shall not exceed 90 millimeters.
The Macchiato shall be served in an espresso cup of any size and shape, but the inner surface of the top shall not exceed 60 millimeters. The designer beverage can be served in any cup or glass with no surface limitations. All beverages shall be served accompanied by saucer and spoon. Nothing else. The competitors should bring their own cups, glasses etc. The competitors can bring their own grinder, but must use the espresso machine installed in the competition area. The competitor is free to use the coffee of their choice. Milk will be provided. Any edible decorative ingredient can be used for the surface of the designer beverage, otherwise the only ingredients allowed are coffee and milk.
Each judge will give a score from 1 to 10 expressing their individual opinion of the beverage in front of them according to the score. Class 2– THE AASCA PRIZE Latte Art ♦♦ First Trophy (value $100); Second Trophy (value $100); Third Trophy (value $100) • Trophies sponsored by Australasian Specialty Coffee Association
SA BARISTA, LATTE ART & CUPPING state CHAMPIONSHIPS
2012 SA CUPPING CHAMPIONSHIP RULES
The Cupping Championship will be run in accordance with the 2012 AASCA rules and regulations.
The competition as such is organised as a number of triangular tests. 3 cups are set up. 2 of which are identical. The aim of the competition is for the participant to identify the odd cup out. This can be achieved any way the competitor prefers. We are only testing the cupper’s ability to discriminate between coffees not to identify them. This is done because the ability to identify will depend on the tasters coffee cultural background. In the competition 8 triangular tests are set up and the competitor who singles out the most correct cups from the 8 sets, wins. If there is a tie where more than one competitor has the same score, then the one that completed the task in the shortest time wins. During the competition the cup tasters start off in pairs facing the audience. The coffees selected for all 8 tests must be the same for all cupper’s. They should be selected by a jury (this can be as large or as small as is practical) and we recommend that they represent the most common coffees in the world specialty coffee community.
All coffees should be medium roasted to the same degree and colour of roast, and ground identically. They should be prepared in a standard 1.8 litre good quality drip filter brewer with a brewing temperature between 92 to 96 degrees Celsius. The brewing cycle should be 4 to 6 minutes, and the temperature of the finished brew should be between 80 to 85 degrees when stored in a thermos flask. The brew strength should be 60 grams per. litre Celsius in thermo flasks. Standard water will be provided by the RA&HS. The size of each cup or glass used in the tests should be between 12.5 to 25 centilitres and the coffee volume presented to the contestants should be between 7.5 centilitres to 15 centilitres.
The 8 sets of cups should be placed in front of the competitors at the same time. The sets should be identical, but should not be placed out in the same order for the two cupper’s. Furthermore, each pair should have a different set up as this will avoid those who follow trying to cheat by following what a previous contestant chose. The cupper can use any sense to identify the odd cup. The cupper can use what is available on the table, and if preferred their own tasting spoon. Each pair of contestants will start the testing simultaneously after a signal from the head judge. The test is over when both competitors have stepped back from the table and signaled that their test is over or after a maximum of 8 minutes. The head judge will signal when half the time has elapsed, and thereafter each minute.The cupper must identify the odd cup by pushing it distinctly to the side or forward completely clear of its previous position. The results should be controlled and registered by the competition jury of 2. The winner is the contestant that has the most correct number of cups pushed aside. In the event of a tie, the contestant who completed the test with the shortest time wins. Class 3– THE AASCA PRIZE Cupping ♦♦ First Trophy (value $100); Second Trophy (value $100); Third Trophy (value $100) • Trophies sponsored by Australasian Specialty Coffee Association
COMPETITIVE EXHIBITORS Conditions of Entry HAZARD REPORTING Competitors must notify the Area/Pavilion Supervisor or the Venue Management Office immediately of any hazards detected. Hazards are any situation which has the potential to cause: 1. Injury, illness or death to people or animals either immediately or in the future 2. Damage or destruction to property
INCIDENT REPORTING Competitors must notify the Area/Pavilion Supervisor or the Venue Management Office immediately an incident occurs which has resulted in: 1. The injury, illness or death of any person or animal 2. The damage, destruction or loss of property 3. A near miss incident that could have resulted in the consequences listed in 1 and 2
WASTE DISPOSAL All waste including liquids must be disposed of responsibly. Storm drains must not be used for the disposal of any waste.
HAZARD MINIMISATION All areas must be kept in a clean and tidy order with clearly defined and available access and exit routes at all times. Build up of combustible waste must be avoided. Care must be taken to minimise trip hazards and obstacles that people may walk into. Avoid laying unprotected cables or pipes on or above paths, walkways or roads.
HAZARDOUS MATERIALS The RA&HS are to be advised of all hazardous materials that are to be brought onto the Showground. Appropriate warning signs and Material Safety Data Sheets (MSDS) will need to be provided before allowing these materials on site.
MEDIA COMMENTS Any public comment on emergencies, incidents or other venue matters should only come from the RA&HS. The key media spokesperson for the RA&HS is the Marketing Manager.
DUTY OF CARE All competitors have a “Duty of Care” to avoid exposing themselves or other people to situations which could lead to injury. This “Duty of Care” extends to the prevention of damage to property.
LIABILITY AND INDEMNITY
1. Release Entry to and remaining on the Showground is entirely at the risk of the Exhibitor and to the maximum extent permitted by law, the Exhibitor releases the Society (which term includes in this clause the Society’s officers, employees, members and agents), from all claims and demands of every kind resulting from any accident, damage or injury occurring at the Showground, and without limitation, the Exhibitor acknowledges: (a) the Society has no responsibility or liability for any loss, damage or injury to or caused by any Exhibit; (b) the Society has no responsibility or liability for any loss, damage or injury to or caused by any Exhibitor, his or her family, invitees and Agents; (c) the Society has no responsibility or liability for any loss, damage or injury to a Motor Vehicle or any of its contents whilst it is located on the Showground; and (d) without limiting Regulations 1 (a) and 1 (b) above, the Society has no responsibility or liability for any loss, damage or injury resulting from the sale, treatment, failure to treat, destruction, disposal or other dealing with any Exhibit, or for loss, damage or injury to any personal belongings, equipment or property brought onto the Showground. 2 Indemnity To the maximum extent permitted by law, the Exhibitor must indemnify and keep indemnified the Society and its officers, employees, members and agents from and against all actions, claims, demands, losses, damages, costs, expenses and liabilities including without limitation, consequential loss and loss of profits for which the Society is or may be or become liable in respect of or arising from: (a) loss, damage or injury to any person in connection with the Exhibit or the relevant Event; (b) without limiting Regulation 2(a), loss, damage or injury to any other Exhibit or Exhibitor, his or her family, invitees, Agents, or to the property of the Society, or its members, or to the general public, caused or contributed to or by any act or omission of an Exhibit of the Exhibitor or by the Exhibitor, his or her family, invitees or Agents; and
COMPETITIVE EXHIBITORS Conditions of Entry (c) without limiting Regulation 2(a), loss, damage or injury to the Exhibit, or the Exhibitor, his or her family, invitees, or Agents caused or contributed by an act or omission of an Exhibit of the Exhibitor or by the transportation, feeding or housing of an Exhibit of the Exhibitor. 3 Removal from Showground Without prejudice to any other provision in these Regulations, where the Society, its officers, employees, members or agents removes an Exhibit, or causes an Exhibit to be removed from the Showground, the Exhibit is removed or caused to be removed entirely at the risk of the Exhibitor. The person or persons removing the Exhibit will be deemed to be the agent of the Exhibitor, and his or her acts and omissions will be deemed to be the acts and omissions of the Exhibitor. 4. Insurance The Society will arrange Compulsory Ownerâ€™s Liability insurance cover for all Exhibitors of Exhibits being animals. The Exhibitor is bound by the terms and conditions of this insurance and by Statutory Duties as defined under the Insurance Contracts Act (1984). Details of the Compulsory Ownerâ€™s Liability insurance are set out in the Relevant Schedule 5. Personal effects The Society has no responsibility or liability for any loss or damage caused to personal belongings, equipment or property which is brought onto the Showground by an Exhibitor, his or her family, invitees or Agents. EMERGENCY INFORMATION Emergency information and Emergency Assembly Points for the various animal pavilions and stables will be included with Exhibitor Entry Detail Returns and Notice to Exhibitor mail outs. Competitors should be familiar with these plans. FIRST AID During the Royal Adelaide Show, St John Ambulance provides First Aid Services but it is suggested that competitors have a basic First Aid kit if minor injuries are a possibility. RA&HS EMERGENCY FACILITIES Fire fighting and other emergency equipment must not be removed or used for any other purpose. Missing or unserviceable equipment should be reported to the Venue Management Office immediately.
SMOKING The RA&HS Smoking Code does not permit smoking inside buildings, within 10 metres of a building entrance, around combustibles, during public performances or while handling hazardous materials. TRAFFIC CONTROL The RA&HS Traffic Control Code imposes speed restrictions within the Showground. For the duration of the Royal Adelaide Show the speed limit is 10 kph.The use of vehicles inside the Showground is closely managed during the Royal Adelaide Show. Conditions of entry will be provided with the issue of Vehicle Entry Permits. ELECTRICAL EQUIPMENT 1. All extension cords and electrical appliances must be tested and tagged in accordance with current legislation as per Australian Standards 3760. 2. Power boards with overload protection can only be used at the discretion of the Venue Manager. 3. The use of double adaptors is strictly prohibited. 4. Appliances and power cables must not be used or laid through any area that may become wet. 5. Power cables must not be laid across walkways, paths, roads or any area where damage could occur to the cable. 6. Bar (resistance) heaters are strictly prohibited. 7. Light sockets must not be used for any other purpose
Want to support the Royal Adelaide Show? You are invited to sponsor the Royal Adelaide Show - South Australiaâ€™s largest and best loved annual event. Sponsors can be individuals, clubs, associations, businesses or product suppliers. Prize sponsors play an integral part in the Royal Adelaide Show by providing tangible rewards for successful exhibitors and encouraging competition and the pursuit of excellence. Sponsors can nominate the name of their sponsored prize and are acknowledged in print in the Prize Schedule in association with their sponsored prize. Prize sponsors often have an association or attachment to the class, breed or competition they support. Identify the competition, breed, section or class you would like to support and contact the Sponsorship Manager today. Prizes can be cash, trophies, gift vouchers or appropriate product. Trophies can be purchased by the RA&HS of SA on your behalf or you can choose your own. Sponsorship Manager, Karen Holthouse can be contacted on 08 8210 5255 or email@example.com