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TERMS & CONDITIONS OF BAHRAIN COFFEE CHAMPIONSHIP

2018 Bahrain Coffee Championship Official Rules and Regulations

VERSION 1

Written and approved by the BCC Rules and Regulations Committee

CONDITIONS OF PARTICIPATION

Qualifications

The Bahrain Coffee Championship (BCC) is a competition open to qualified baristas/individuals in Bahrain.

Age requirement
Competitors must be at least 18 years of age at the time of competing.

Competitors must hold a valid passport or documentation substantiating 12 months of residency, employment or scholastic enrolment.

Judging

Competitors may not judge in any sanctioned BCC Event. Judges may not compete in any sanctioned BCC Event. Failure to declare a potential conflict in advance of a sanctioned event could result in disqualification from events for an individual, or BCC removing endorsement for an event and its results that do not follow these guidelines. Questions regarding conflicts of interest, or clarification of the above policy should be directed to info@bahraincoffee.com

Conflicts of Interest

BCC encourages any potential conflicts of interest to be declared at the soonest opportunity, certainly prior to the commencement of any competition by competitor, judge and/ or event organizer.

WHAT THE JUDGES ARE LOOKING FOR IN A BARISTA CHAMPION

The judges are looking for a champion who:

A. Has a mastery of technique, craft, and communication and service skills; and is passionate about the barista profession.

B. Has a broad understanding of coffee knowledge beyond the twelve drinks being served in the competition.

C. Prepares and serves high quality beverages.

D. May serve as a role model and a source of inspiration for others.

 

APPLICATION

Competitor Registration Form

Competitors must complete the BCC Competitor Registration Form online at www.bahraincoffeechampionship.comno less than 2 weeks prior to the BCC Event. This form includes a space to upload a scanned copy of the required valid passport or other accepted credentials. Approved participants will receive confirmation by email in approximately 2 days after receipt of all required registration documentation.

 

COMPETITOR QUESTIONS

All competitors are personally responsible for reading and understanding current BCC Rules & Regulations and score sheets, without exception. All BCC documents are available at www.bahraincoffeechampionship.com

Competitors are encouraged to ask questions prior to arriving at the BCC. If any competitor is unclear as to the intent of any of the rules and regulations it is their responsibility to clarify that position with the Rules and Regulations Committee prior to the BCC by contacting info@bahraincoffee.com. Competitors will also have the opportunity to ask questions during the official Competitors Meeting held prior to the start of the competition.

TERMS & CONDITIONS

Competitors and the Bahrain Coffee Championship are visible spokespeople of the Bahrain Coffee Championship event and role models of the specialty coffee industry, and as such must:

A. Permit Bahrain Coffee Championship, its stakeholders, agents and representatives to use the competitor’s name, image or likeness in any format without charge for any business purpose, including but not limited to marketing promotion.

B.  Read and abide by the Competitor Code of Conduct document found on the BCC website.

ENFORCEMENT OF RULES AND REGULATIONS

The BCC will employ these Rules & Regulations throughout the competition. If a competitor violates one or more of these Rules & Regulations, they may be automatically disqualified from the competition, except when the Rules designate a specific enforcement or consequence

THE COMPETITION

A. Round One and Finals of the Bahrain Coffee Championship will be run with 4 judges. They will judge on basis of Innovation/technique/station management/presentation/Competition Time.

 

B.  Competitors will serve one beverage from all three categories of drinks (espresso, milk beverage, signature beverage) to each of the four judges, for a total of twelve drinks.

C.  The competitor decides the order in which the drink categories are served; however, any category of drinks must be completed (e.g. all four single espressos are served) before a competitor may serve another category of drinks, otherwise they will be disqualified. Preparation and service of signature beverage elements are allowed at any time during the competition time.

D. Within each category (espresso, milk beverage, and signature beverage), drinks may be served in any combination to judges (i.e. one at a time, two at a time, or all three simultaneously). Judges will begin evaluating their drink as soon as it is served.

E.  All four drinks within each category must be prepared using the same coffee; however, the coffee used may change between categories. The four drinks of each category must contain the same ingredients and follow the same recipe as each other. Deliberately preparing and serving varied drinks within a category will result in a score of zero in Taste Balance for those drinks that deviate in recipe from the beverage that is served first.

PLEASE NOTE:-

All coffee and coffee brewing tools will be provided for the competitors and will be communicated 1 day before

There will be 20 minutes of preparation/set up time and 20-22 minutes of service time.

BEVERAGE DEFINITIONS

 Espresso

A. Espresso is a 1 fl. oz. beverage (30mL +/- 5mL) made from ground coffee, poured from one side of a double portafilter in one continuous extraction.

B.  Coffee is the accumulation of roasted product of the seed of the fruit of a plant of the genus Coffee.

C.  Coffee may not have any additives, flavorings, colorings, perfumes, aromatic substances, liquids, powders, etc. of any kind added at any point between the time the coffee is picked (as cherry) to when it is extracted into beverage. Substances utilized during growing, cultivation, and primary processing of the coffee are permitted (fertilizers, etc.).

D. Whole bean coffee may be a blend, single-region, single-country, single-farm, etc.

E.  All judges must be served a full espresso. If the shot does not comply with the espresso definition, then taste and/or tactile scores will reflect the resulting sensory experience

F.   Espresso will be brewed on a machine with brewing temperature set to between 90.5-96 degrees Celsius (195-205 degrees Fahrenheit).

G. The espresso machine brewing pressure will be set between 8.5 and 9.5 bars.

H. Extraction times between two pairs of espresso extractions must be within a 3.0 second variance, otherwise a “no” will be given for “Extraction time.” A 20-30 second extraction time is recommended, but not mandatory.

I.    Crema should be present when espresso is served, with no break in coverage.

J.    Espresso must be served in a 60 to 90mL vessel from which judges must be able to drink as required without any functional detriment to their ability to score accurately; this includes but is not exclusive to: vessel being too hot, unable to hold and drink from vessel safely, judges unable to execute espresso evaluation protocol. Otherwise a “no” will be given for “Functional and correct espresso vessel used.”

K.  Espresso must be served to the judges with an appropriate spoon, napkin and unflavored water, otherwise the competitor will receive a reduced score in “Attention to detail.”

L.  Nothing other than ground coffee and water may be placed in the portafilters, otherwise the espresso will receive zero points on all scores available on the technical and sensory score sheets in the espresso category.

Milk Beverage

A. A milk beverage is a combination of one single shot of espresso  and steamedcow’smilkthatshouldproduceaharmoniousbalanceofrich,sweetmilkandespresso, andislessthan 240ml in volume.

B.  Milk beverages may be served with latte art or with a central circle of white milk. Latte art expression may take any pattern the competitor chooses.

C.  Milk beverages must be served in a vessel from which judges must be able to drink as required without any functional detriment to their ability to score accurately; this includes but is not exclusive to: vessel being too hot, unable to hold and drink from vessel safely. Otherwise a “no” will be given for “Functional vessel used.”

D. Additional toppings, including but not limited to sugar, spices or powdered flavorings are not allowed. If used, the competitor will receive zero points in the “Taste balance” category.

E.  Milk Beverages must be served to the judges with a napkin and unflavored water, otherwise the competitor will receive a reduced score in “Attention to detail.”

F.   Nothing other than ground coffee and water may be placed in the portafilters, otherwise the milk beverage will receive zero points on all scores available on the technical and sensory score sheets in the milk beverage category.

SIGNATURE BEVERAGE

A. A signature beverage demonstrates a competitor’s creativity and skill to create an appealing and individual espresso- focused beverage.

B.  The signature beverage should be a liquid beverage; the judges must be able to drink it. Food may accompany the beverage, but only the beverage item will be evaluated by sensory judges.

C.  Each of the four signature beverages must contain a minimum of one espresso shot (per the definition of espresso in 2.2.1 A-K), otherwise the competitor will receive a score of zero points for “Taste balance” on the sensory score sheets in the signature beverage category for that corresponding beverage.

D. Espresso used in the signature beverage must be prepared during the competitor’s performance time, otherwise the signature beverage will receive a score of zero for “Taste balance” on the sensory score sheets in the signature beverage category.

E.  A predominant taste of espresso must be present, otherwise the “Taste balance” score will reflect the resulting sensory experience.

F.   The signature beverage may be served at any consumable temperature.

G. Any ingredients may be used in the signature beverage preparation except alcohol, alcohol extracts or by-products,

GENERAL RULES

 The competition space will consist of a stage with at least three competition stations, numbered sequentially (eg. 1, 2, 3, etc.).

Each competitor will be assigned a start time and station number.
Each competitor will be given 44 minutes at their assigned station, made up of the following segments:

a)       7 min Table Set Time
15 minutes Preparation Time
15 minutes Competition/Performance Time 7 minutes Clean-Up Time

b)       The competitor will be allowed in the competition circle for Preparation Time, Performance Time, and Clean-Up Time. However, the 7 min Table Set Time will be run by BCC staff exclusively, based on the Competitor’s specifications.

c)       A full schedule of competition flow will be made available for competitors one day prior to the event.

The competition will consist of two competition rounds: Round One (all competitors) and Finals (6 competitors) round.

The BCC may, at its discretion, schedule more than one competition round in a single day (i.e. Round 1 and Finals may be held on the same day). The BCC may, at its discretion, schedule overlapping performances in Round One.

At the end of Round One, the competitors with the highest scores will advance to the final round.

At the conclusion of Round One, there will be a ceremony where the finalists will be announced.

All ingredients from competitors must be disclosed upon request. Competitors must bring the original packaging of all ingredients used in their signature beverage for inspection by judges to verify ingredients. If the competitor does not provide original packaging when asked, the signature beverage will receive zero points in all categories available on the sensory score sheets in the signature beverage category.

Signature beverage ingredients should be prepared and assembled on-site during the competition time. Preparation in advance of the competition time is necessary for certain ingredients (i.e. a 24 hour infusion) and is accepted.

Nothing other than ground coffee and water may be placed in the portafilters, otherwise the signature beverage will receive zero points in all categories available on the technical and sensory score sheets in the signature beverage category.

 

COMPETITION PROCEDURE

OVERVIEW OF THE COMPETITION AREA

Station Placement

The station placement would be fixed by BCC and would contain:-

a)         Espresso Machine

b)         Presentation Table

c)          Work Table

d)         Garbage Bin

e)          Napkins

f)          Wheel Cart

g)         Base ingredients

Grinders may go on either side of the espresso machine.

MACHINERY, ACCESSORIES & RAW MATERIALS

ESPRESSO MACHINE

Competitors may only use the espresso machine supplied for the BCC by the official BCC espresso machine sponsor. No other espresso machines may be used on stage.

The BCC-provided espresso machine has a fixed technical configuration for the pump pressure (between 8.5 and 9.5 bars) and cannot be altered by the competitors. The machine temperature can be set at any temperature between between 90.5-96 degrees Celsius (195-205 degrees Fahrenheit). A competitor’s temperature request must be given during the Competitor’s Meeting and will be set and verified by a technician from the sponsored espresso machine sponsor. An updated temperature setting request may be made by the competitor to the BCC stage management staff after concluding their practice time. If no temperature is requested, the machine will be set at a midpoint between 90.5-96 degrees Celsius (195-205 degrees Fahrenheit).

NO LIQUIDS OR INGREDIENTS ON MACHINE

No liquids or ingredients of any kind may be placed or poured on top of the espresso machine (i.e. no water in cups, no pouring or mixing liquids or ingredients, no warming ingredients). If a competitor places or pours liquid or ingredients on top of the machine, they will receive zero points for the Station Management category.

DISQUALIFICATION

Competitors may not change, adjust or replace any element, setting, or component of the espresso machine or provided sponsor grinder(s) except for requesting the change of temperature setting as allowed by the rules. Any changes or adjustments made may be grounds for disqualification (i.e. the portafilters, insert baskets, pressure, steam wand tips, burrs, etc.). Any damage to the competition equipment due to misuse or abuse is grounds for

PROVIDED EQUIPMENT & SUPPLIES

Each competitor station will be equipped with the following: Espresso Machine, Grinder, Blender, Knock Box, Whole Milk, Trash Can, Waiter’s Cart (for use during preparation and clean-up time.

RECOMMENDED EQUIPMENT & SUPPLIES

Competitors are required to bring all additional necessary supplies for their presentation; otherwise the competitor is at risk of not having enough equipment to complete their presentation. Competitors should make allowances for breakage during travel and/or during the competition. Competitors are responsible for and in charge of their own equipment and accessories while at the competition. WCE, volunteers, and event staff are not responsible for the safety of items left in the competitors’ preparation room or competition area.

The list of supplies the competitor may bring includes the following:

•    Coffee (for practice and the competition)

•    Additional Electrical Equipment (maximum two items)

•    Tamper

•    Shot glasses

•    Steaming pitchers

COMPETITOR INSTRUCTIONS PRIOR TO PREPARATION

Prior to the start of the BCC Event, a Competitors’ Orientation Meeting will take place. This meeting is mandatory for all competitors. During this meeting, the BCC stage manager and presiding head judges will make announcements, 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 BCC stage manager and/or presiding head judges. The competitor will be required to fill out a form at the Competitor Meeting indicating their chosen station layout and judge placement. A competitor’s temperature request must be given during the Competitor’s Meeting. If a competitor has not made advance plans with the BCC event organizer and does not attend the orientation meeting, they are subject to disqualification by the presiding head judges.

PRACTICE TIME

The preparation/practice room will have 3 three-group espresso machines and grinders identical to the competition equipment on stage. Each competitor may have 15 minsof scheduled practice time. Practice times will be scheduled based on competition time (i.e. the first scheduled competitors will have the earliest scheduled practice times). Competitors will be emailed a practice schedule prior to the BCC Event. If a competitor is unable to attend their assigned practice time, they are responsible for switching with another competitor or finding an alternate time. The BCC does not guarantee access to practice space outside of assigned practice time.

BE ON TIME

Competitors should be in the preparation/practice room a minimum of 30 minutes prior to their scheduled 7 minutes of Table Set Time. Any competitor who is not standing by and ready to begin immediately at the start of their 7 minutes of table set time may be disqualified.

 

STATION SET-UP

The head runner will be responsible for ensuring that each competitor’s station is set as the competitor has requested prior to their preparation time (i.e. placement of the grinder(s), electrical equipment, and table layout).

 

INTERPRETERS

Competitors may bring their own interpreter. When speaking to the competitor the interpreter is only allowed to translate what the emcee or head judge has said. When a competitor speaks, the interpreter is only allowed to translate exactly what the competitor has said. No additional competition time will be allotted with the use of an interpreter. The competitor is judged based on the translation of the competitor, not based on the competitor’s spoken words. Competitor and coach will be required to sign a statement confirming that they have read and understand what is required at the orientation meeting prior to the competition.

 PREPARATION TIME

Each competitor will have 15 minutes of preparation time. Once the prior competitor begins their performance, the next scheduled competitor may begin their 15 minute preparation time upon advisement from the BCC stage manager and/or the designated timekeeper. Competition and preparation timekeepers are optional at the discretion of the stage manager provided that one independent method of timekeeping is available.

Once the competitor has arrived at their assigned station and agreed that the station is set to their specifications, the official preparation timekeeper will ask the competitor if they are ready to begin. The competitor must press the start button on the remote control attached to the clock to begin their 15 minutes of preparation time before touching anything at their station. The designated timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote control. If competitor’s preparation time is ready to begin and the competitor is not ready, their time may be started at the discretion of Stage Manager. Competitors are responsible for ensuring that they are ready prior to the start of their preparation time.

CART

Competitors are responsible for the loading and unloading of supplies on the provided waiter’s cart. The preparation timer will remove the cart off stage at the end of the competitor’s preparation time. The waiter’s cart is not allowed on stage during the performance. Please note that if items are left on the cart after the competitor’s preparation time has concluded, the competitor may not retrieve those items until their performance is underway.

JUDGES’ PRESENTATION TABLE

The judges’ presentation table can be set during the competitor’s preparation time. If a competitor does not wish to pre-set the judges’ presentation table during their preparation time they can set the table at the start of their competition/performance time.

PRE-HEATED CUPS

Cups can be preheated during the competitor’s preparation time. However, no water may be present in cups at the start of the competitor’s competition time. Liquids or ingredients must not be placed on top of the machine otherwise zero points will be awarded in “Station management.”

END OF PREPARATION TIME

Competitors may not exceed their allotted 15 minutes of preparation time. The timekeeper will give the competitor a 10 minute, 5 minute, 3 minute, 1 minute, and 30 second warning during their 15 minutes of preparation time. At 15 minutes, the official preparation timekeeper will indicate that time has expired and ask the competitor to step away from the station. Any competitor who fails to cease preparation within 15 minutes will be subject to penalties as shown in Section 7.10.

INTERPRETER

Each competitor may supply one interpreter of their choosing at their sole expense. During competition, the interpreter may only communicate between competitor and emcee and may not edit, embellish or otherwise change dialogue as it is translated. No additional competition time is permitted when using an interpreter.

BEGIN COMPETITION TIME

The Master of Ceremonies will ask the competitor if they are ready to begin. Before introducing themselves to the judges, the competitor must start the official clock by pressing the button located on the remote control or by using a method instructed by the stage manager. The designated timekeeper will begin a stopwatch the moment the competitor start the official clock timer, to begin their 15 minutes of competition/performance time.

Tracking time elapsed during the 15 minute competition/performance time is the responsibility of the competitor, though they may ask for a time check at any point. The competition timekeeper will give the competitor a 10 minute, 5 minute, 3 minute, 1 minute, and 30 second warning during their 15 minutes of competition time. The timekeeper is required to vocalize these warnings in real- time and may interrupt a competitor while they are speaking.

If the clock malfunctions for any reason, competitors may not stop their performance. In the case that the clock has malfunctioned, the timekeeper’s time is the official time for the competition. The competitor will receive the same warnings noted above.

COMPETITOR INTRODUCTION

At the start of the competitor’s performance, they will introduce themselves to the four sensory judges and the head judge. The four sensory judges and head judge will be behind the judges’ presentation table. The technical judge will stand towards one side of the station or behind the station and will take reasonable care to not interfere with the competitor. Shadow judges may be present on stage. Shadow judges will not inhibit the Competitor or stand in the Judges way; they should be positioned behind sensory judges or at the end of the Judges table. Shadow judges will not score a presentation. They are present simply to take notes on a Competitor’s performance, which may be used for review by the judges in deliberation. Shadow judges are not mandatory.

SERVE REQUIRED BEVERAGES

All drinks must be served at the judges’ presentation table(s). Drinks not served at the judges’ presentation table(s) will receive a score of zero in Taste Balance and Accuracy of Flavor Descriptors (where applicable). Competitors are required to serve and/or provide unflavored water to the four sensory judges for each beverage course. Competitors can serve unflavored water to the judges at the start of the performance time or when the first set of drinks are served. Water glasses should be filled as needed throughout the presentation.

 

END COMPETITION TIME

Competition time will be stopped when a competitor presses the stop button on the remote control attached to the clock or raises their hand and says “time”, whichever time is earliest. If the competitor chooses to call “time” without pressing the stop button on the remote control, the competitor is responsible for making their signal loud and clear to the official timekeeper and head judge. Only the time recorded by the head judge or official timekeeper will be used for scoring purposes.

The competitor may choose to end their performance at any time. For example, competitors can stop the clock once their final drink is placed on the presentation table to be served to the judges or may choose to go back to their station to clean before stopping the clock.

Competitors are allowed up to 15 minutes for completion of their performance without penalty. There is no penalty or additional incentive to complete a performance in less than 15 minutes.

COMMUNICATION AFTER THE COMPETITION TIME

Competitors may not talk to the judges once their performance has ended. Any communication provided to judges after the completion of a presentation will not be considered for scoring evaluation. Competitors may continue to talk to the Master of Ceremonies after the competition time has ended; however, the judges will not be impacted by the conversation or information given after the competition time.

TIME PENALTIES

If the competitor has not finished their preparation or presentation during the allotted 15 minute period, they are allowed to proceed until the preparation or presentation is completed.

One point shall be deducted for every second over 15 minutes from the competitor’s total score up to a maximum penalty of 60 points (1 minute).

Any competitor whose preparation or performance period exceeds 16 minutes will be disqualified.

TECHNICAL ISSUES

A. A competitor 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 WBC-provided equipment:

i.                            The espresso machine (including power, steam pressure, control system malfunction, lack of water or drain malfunction)

ii.                          The grinder

iii.                        Any additional electrical equipment (excluding the competition clock)

iv.                         The audio visual equipment (such as the competitor’s music or microphone)

B.  Preparation or competition time will be paused by the stage manager (during preparation time) or by the head judge (during competition time). The official timekeeper will make note of time when “technical time out” is called. It is the competitor’s responsibility to ensure the timekeeper is aware of the “technical time out” being called.

C.  If the event manager/head judge agrees there is a technical problem that can be easily resolved, they will decide the appropriate amount of time for the competitor to be credited. Once the technician has fixed the problem, the competitor’s time will resume.

D. If the technical problem cannot be solved in a timely manner, the event manager/head judge will make the decision whether or not the competitor should wait to continue their performance or stop the performance and start again at a reallocated time.

E.  If a competitor must stop their competition time, the competitor along with the head judge and event manager will reschedule the competitor to compete in full again at a later time.

OBSTRUCTIONS

A. If any individual, such as volunteers, judges, audience members, or photographers are of an obvious hindrance to a competitor, then the competitor will be given additional time at the discretion of the head judge.

B.  If the judges’ presentation table has not been cleared within a reasonable amount of time after each set of drinks has been served, then the competitor will be credited time for the delay this error has caused at the discretion of the head judge.

FORGOTTEN ACCESSORIES

A. If a competitor has forgotten any of their equipment and/or accessories during their preparation time, the competitor may exit the stage to retrieve

B.  Nothing may be delivered by the runners, supporters, team members, or the audience, otherwise the competitor is subject to disqualification by the presiding head judge.

CLEAN-UP TIME

Once a competitor has completed their performance, they should begin cleaning up the station. A station runner will bring the waiters cart back out on stage for the competitor to load their supplies on. If a competitor brought their own electrical equipment, the station runner can help the competitor remove these items from the station. Competitors are expected to remove all their personal equipment and supplies and thoroughly wipe down their station. The judges do not evaluate the clean-up time.

SCOREKEEPING

BCC will keep scores of all paricipants and declare as per schedule.

COMPETITOR RELATED ISSUES

Protest

If a competitor has an issue or protest to make regarding the WBC during the competition, the competitor should contact the WBC event organizer. The event organizer will then determine whether the issue can be resolved on-site at the WBC, or whether the issue will require a written appeal following the WBC.

If the WBC event organizer decides that the issue and/or protest can be solved on-site at the WBC, the WBC event organizer will contact the involved party or parties to ensure fair representation. The competitor’s issue and/or protest will be discussed and a decision will be made jointly, on-site by the WBC event organizer and the designated onsite representative of the WCE Competition Operations Committee. The WBC event organizer will inform the competitor of the decision.

Appeal

If a competitor has a complaint that cannot be resolved on-site or the competitor wishes to appeal a decision made on-site, the WBC event manager will ask the competitor to submit their formal complaint and/or appeal in writing to the WCE Competitions Operations Committee. All decisions made by the WCE Competitions Operations Committee are final.
The complaint and/or appeal letter must include the following:

1) Competitor name
2) Date
3) A clear and concise statement of the complaint 4) Date and time references (if applicable)
5) Competitor’s comments and suggested solution 6) Party/Parties involved
7) Competitor’s contact information

Any written complaints and/or appeals that do not include this information will not be considered. Competitors should submit their written complaint and/or appeal to the BCC event organizer via email to info@bahraincoffee.com