Latte Art Showdown_Rulebook (as at 27 September 2019)

FHA-HoReCa 2020

LATTE ART SHOWDOWN RULES & REGULATIONS 15 JULY 2020 | SINGAPORE EXPO Held in conjunction with:

Organiser:

www.fhahoreca.com Information updated as at 10 February 2020

STRAIGHT-IN PORTAFILTER ULTIMATE WORKFLOW DRIP PREDICTION DRIP PREDI ICTION GRO OUP STEAM M CLEAN N GROUP

tailored to suit the needs of the world ’s ’s busiest cafes, making espresso preparation easier for baristas. the straight-in system is designed to simplify the motions required to engage the portafilter and reduce the strain on the barista for even greater performance and everyday usability.

kb90.lamarzocco.com

1. OBJECTIVE This document sets the rules and regulations for the Latte Art Showdown 2020 (the “Competition”) which will take place at FHA-HoReCa on 15 July 2020 at Singapore Expo, Singapore.

2. GOAL The Competition aims to highlight the artistic expression in a competition platform that challenges the baristas in an on-demand performance.

3. CONDITIONS OF PARTICIPATION 3.1 QUALIFICATION The Competition is open to competitors from any countries and genders based on a first-come-first-secured basis.

3.2 AGE All competitors must be at least 18 years of age at the time of the Competition.

3.3 NATIONALITY Nationality which is used for registration will be taken as final. This is only applicable to competitors who hold multiple nationality passports.

4. REGISTRATION Each competitor has to fill in the registration form and complete the payment process online available on www.fhahoreca.com.

Registration Opening Date: 1 August 2019 Registration Closing Date: 31 October 2019 Registration fee is SGD50.00 for overseas competitors and SGD53.50 for Singapore competitors (inclusive of 7% GST).

Registration fee is non-refundable if the Competition is cancelled for reasons beyond the organiser’s control or if application is withdrawn by the competitors.

Submission of registration form indicates acceptance of the rules and regulations of the Latte Art Showdown 2020.

5. SELECTION The first 32 competitors who complete the registration process will be admitted to the Competition. The list of competitors admitted to the Competition will be notified via email by the organiser by 15 November 2019.

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6. THE COMPETITION 6.1 FORMAT The Competition is comprised of six (06) rounds with 32 competitors in a knockout format, i.e. two (02) competitors go head-to-head in each heat. The winner in each heat will advance to the next round.

• Round 1 = 16 heats, 32 competitors • Round 2 = 8 heats, 16 competitors • Round 3 = 4 heats, 8 competitors • Round 4 = 2 heats, 4 competitors • Round 5 (Semi-final) = 3rd place playoff between runners up from round 4, 2 competitors • Round 6 (Final) = playoff for 1st and 2nd place, 2 competitors

6.2 THE PROGRAMME There will be five (05) random patterns for creation. The emcee will spin a wheel to determine one (01) pattern to create for both competitors. Options are: • Rosetta • Heart • Swan • Tulip (minimum 6 petals/layers) • Free-pour 6.2. 1 Each competitor will be assigned a start time and station number. All competitors must be present at the stage side 15 minutes in advance of the competition time. They will be given five (05) minutes of preparation time to set up the station.

6.2. 2 The emcee will give the signal to start the Competition. Each competitor has five (05) minutes in total to grind, tamp, pull shot, steam and pour. Free-pour only, no etching or surface decoration is allowed.

6.2. 3 Competitors can produce more than one (01) cup within five (05) minutes, but they can only select the best cup to present to the judges.

6.2. 4 Both competitors have to put the finished cup on the saucer in front of the judges within five (05) minutes.

Failure to do so, will result in disqualification.

6.2. 5 Competitors will present their drink to the three (03) judges.

6.2. 6 The judges will have 15 seconds to assess the drink presented to them. Following the 15 seconds, on the count of three (03), each judge will point to the drink they deem the best. Drink with most votes will advance to the next round. Taste of the drink is not judged.

6.2. 7 Drinks will be assessed based on the following five (05) criteria.

• Visual appeal • Foam quality • Definition and contrast between milk and espresso with clearly defined lines • Ability to achieve correct pattern • Creativity and difficulty of pattern (for free pour patterns) 6.2. 8 Any overflows, messes, accidents, such as slip out of hand, tip over etc., will result in disqualification.

6.2. 9 Winners of Round 1 will advance to Round 2. The process repeats for Round 2, 3 and 4. The winners for Round 4 will proceed to the semi-final and then the final round to compete for the Championship.

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7. MACHINERY, ACCESSORIES AND RAW MATERIALS Espresso machine, grinder, coffee beans and milk will be provided by the organiser and sponsor for competition.

Competitors must use the machines, accessories and raw materials provided, unless stated otherwise.

Please note that items provided above may be subject to change and competitors will be notified of the changes, if any, via email prior to the Competition.

For items which will not be provided by the organiser or sponsors, competitors will have to bring in by themselves for competition.

8. ORIENTATION MEETING Prior to the Competition, an orientation meeting will take place. This meeting is mandatory for all competitors.

During this meeting, the organiser and presiding head judge will make announcement, explain the competition flow, review the competition schedule, lead a tour of the stage and back stage areas. This will be an opportunity for competitors to ask questions and/or voice concerns to the organiser and/or presiding head judge. If a competitor cannot attend the orientation meeting and does not make advance plans with the organiser, he/she will be subject to disqualification by the presiding head judge.

9. PREPARATION There will be a staging area designated as the competitors’ preparation room. This area will be reserved for the competitors, coaches, helpers and the organiser. Judges, media, competitor’s family members and supporters may not be present in this area without consent from the organiser. Competitors will be able to store their equipment, accessories, ingredients, etc. in this room at their own risk. Competitors are responsible for keeping track of and cleaning their own accessories or tableware. Runners and the organiser are not responsible for breakage or loss of competitor’s items.

10. FORGOTTEN ACCESSORIES If competitors have forgotten to bring any item on stage, they need to go off stage to get it themselves. No one is allowed to pass it to them on stage or near the stage area. This area boundary will be demarcated by the organiser on the ground.

11. COMPETITION MUSIC The organiser reserves the right to provide and play music during the Competition. Competitors may not supply or select their own music.

12. PUNCTUALITY Competitors should be at the stage side a minimum of 15 minutes prior to their scheduled five (05) minutes of preparation time. Any competitor who does not report on time will be disqualified.

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13. SUPPORTERS/ASSISTANTS NOT ALLOWED ON STAGE No person other than the competitors, helpers and the organiser can be on stage during the Competition.

14. TECHNICAL ISSUES Should there be any technical glitches during the Competition, it is at the discretion of the head judge to ascertain the severity of the glitch and whether it can be resolved timely within three (03) to five (05) minutes and make the necessary arrangement. Should the technical glitch be unresolved timely, i.e. more than five (05) minutes, the head judge will reassign another time for the competitor(s) to compete.

15. UNFAIR PRACTICES Whilst the organiser aims to keep the competition as fair as possible, the judges and organiser acknowledge that there may be too many potential unfair practices that may occur during the Competition which this document cannot comprehensively cover. Therefore in the event that the competitors are judged to have committed or received unfair advantages, the head judge may at their discretion disqualify the competitor.

16. PROTEST AND APPEALS All decisions made by the judges and the organiser are final. No protest and appeal will be entertained.

17. PRIZES, AWARDS AND CERTIFICATES Champion – a trophy and cash prize of SGD1,000

18. INTELLECTUAL PROPERTY RIGHTS AND COMMITMENT By entering the Competition, all competitors agree to take part in any publicity concerning the Competition at any stage including but not limited to photos, filming and interviews.

The competitors grant the organiser a non-exclusive, royalty-free, irrevocable, perpetual, worldwide license to use intellectual property rights whether registered or unregistered in any formats, including name, image, or likeness of the competitors for any business purpose, including but not limited to marketing promotion.

19. ENQUIRIES For enquiries, please contact the organiser at coffeetea@foodnhotelasia.com.

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Thank you to all sponsors and event partners for their unwavering support to the Latte Art Showdown 2020

SILVER SPONSORS Official Espresso Machine

Official Milk

BRONZE SPONSORS Official Espresso Machine

Official Grinder

EVENT PARTNER

Held in conjunction with:

13 -16 JULY 2020 SINGAPORE EXPO www.fhaHoReCa.com

Organiser:

BARISTA SUPER DUO CHALLENGE LATTE ART SHOWDOWN

SPONSORSHIP OPPORTUNITIES

Expose your brand and products to key industry users and audience at Barista Super Duo Challenge and Latte Art Showdown, the two most anticipated coffee competitions during FHA-HoReCa.

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For enquiries on sponsorship, please contact us at enquiry@foodnhotelasia.com Held in conjunction with:

13 -16 JULY 2020 SINGAPORE EXPO www.fhaHoReCa.com

Organiser:

KB90 KB90 ULTIMATE WORKFLOW

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a Marzocco, world leader in espresso machine in novation since 1927 in troduces Singapore to KB90 with revolutionary design, created for the busiest cafĂŠs in the world.

The commercial machine in creases speed of service with retro design and La Marzocco consistency, and so it seemed

handcrafted piece of equip ment would play centerstage at FHA 2020 in Singapore; a capital that sets the trends, gathers Horeca professionals from all over South East Asia, and beyond, and that contin ues to develop its coffee-en thusiast community.

KB90, the revolutionary ma chine named after the former

La Marzocco Internation - ea PB which provides famil al CEO and now Chairman iarity to baristas and greatly of the Board, Kent Bakke, videss upgraded technology is conceived for the barista, around cleaning systems. easier cleaning and advanced The KB90 has two stand out ergonomics. features: the Straight-in-Por -

The KB90 has two stand out features: the Straight IN PortaďŹ lter and the Group Steam Flush system.

Flush system. Both new fea tures help the busy barista with speed of execution and ergonomics. In considering the needs of high volume cafes and their baristas, La Marzocco redesigned the por strain of the user.

Designed to represent the curves in the shield of the La Marzocco Lion, KB90 is the ultimate evolution of the Linea PB. The KB90 has the same interface as the Lin -

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sert system eliminates the bayonet-ring twist, greatly improving ergonomics and re duces the risk of wrist injury -

STRAIGHT IN PORTAFILTER tions of the barista The ma chine’s Group Steam Flush system automatically purg es the group with water and steam, removing the need for the barista to push an other button and increasing the cleanliness of the group over the course of service. It removes coffee residue much more effectively for better tasting espresso.

KB90 also comes with Drip Prediction technology, 3-But ton User Interface, and Au to-Volumetrics. It features intuitive and reliable elec tronics developed to provide intuitive feedback over ma chine parameters. The KB90 is equipped with the trusted and tested components of the Linea PB, making it eas -

ly pleasing as well. Inspired by fast and iconic cars from the 70s, KB90 has a retro shape and comes in red – a celebratory color of the Flo rentine brand’s 90th anniver sary – while representing an evolution of the Linea PB in terms of the inner workings and performance. ¬In fact, it is no surpise that the handmade-in-Florence company is once again a proud sponsor – with the Lin that we have built a machine ea PB model – of the Baris that will forever improve the ta Duo Challenge and of the way the barista interacts with Latte Art Showdown at the upcoming Food & Beverage our machines,” shares Kent Bakke, Board Chairman, La tradeshow; testimony to its Marzocco International. ongoing quest to champion In true La Marzocco fashion, excellence in specialty cof the outer shell of the machine fee, to build community and is designed to be aesthetical - culture.

ier for technicians to perform service without requiring new parts inventory.

“It’s always been part of La Marzocco’s DNA to focus on the job of the barista. Twenty years ago, we started think ing that espresso machines should be operated with nat ural movements and motions to increase the enjoyment and speed of use for the baris ta. With the creation of the

A NEW CHAPTER TO A CLASSIC.

PASSION IN EVERY CUP

13 TO16

JULY

2020 SINGAPORE EXPO

www.fhaHoReCa.com

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