2019 World Latte Art Championship Official Rules and Regulations

2019 World Latte Art Championship
Official Rules and Regulations
VERSION: 2019.01
Written and approved by the

WCE Rules and Regulations Committee
TABLE OF CONTENTS
1.0. Organization ........................................................................................................................... 4
1.1. Rights.................................................................................................................................. 4
2.0. Conditions of Participation ................................................................................................... 4
2.1. Participants ........................................................................................................................ 4
2.2. Enforcement of Rules and Regulations........................................................................... 6
2.3. Application ......................................................................................................................... 6
2.4. Competitor Questions ....................................................................................................... 6
2.5. Terms and Conditions ....................................................................................................... 7
3.0. The Competition .................................................................................................................... 7
3.1. Summary ............................................................................................................................ 7
3.2. National Competitions....................................................................................................... 8
3.3. Preliminary Round ............................................................................................................. 8
3.4. Semi-Final Round ............................................................................................................ 11
3.5. Final Round ...................................................................................................................... 12
3.6. Use of Provided Milk ....................................................................................................... 13
3.7. Beverage Definitions ....................................................................................................... 13
4.0. Competition Procedure ....................................................................................................... 17
4.1. Competition Stage Area .................................................................................................. 17
4.2. Art Bar............................................................................................................................... 17
5.0. Machinery, Accessories, and Raw Materials .................................................................... 17
5.1. Espresso Machine ........................................................................................................... 17
5.2. Grinder .............................................................................................................................. 18
5.3. Milk .................................................................................................................................... 18
5.4. Coffee................................................................................................................................ 18
5.5. Additional Equipment...................................................................................................... 18
5.6. Provided Equipment and Supplies ................................................................................ 19

5.7. Recommended Equipment and Supplies ...................................................................... 19
6.0. Competitor Instructions Prior to Preparation Time .......................................................... 20
6.1. Competitor Orientation Meeting ..................................................................................... 20
6.2. Preparation/Practice Room............................................................................................. 20
6.3. Competition Music........................................................................................................... 20
6.4. Be on Time ....................................................................................................................... 20
6.5. Station Setup.................................................................................................................... 21
6.6. Supporters/Assistants Not Allowed on Stage .............................................................. 21
7.0. Preparation Time ................................................................................................................. 21
7.1. Begin Preparation Time .................................................................................................. 21
7.2. Judges’ Presentation Table ............................................................................................ 21
7.3. Practice Shots .................................................................................................................. 22
7.4. Pre-Heated Cups .............................................................................................................. 22
7.5. End of Preparation Time ................................................................................................. 22
8.0. Competition Time ................................................................................................................ 22
8.1. Introduction by the Master of Ceremonies.................................................................... 22
8.2. Begin Competition Time ................................................................................................. 22
8.3. Serve Required Beverages ............................................................................................. 23
8.4. Runners Clear the Served Drinks................................................................................... 23
8.5. Station Perimeters ........................................................................................................... 23
8.6. End Competition Time..................................................................................................... 24
8.7. Communication After the Competition Time ................................................................ 24
8.8. Overtime Penalties .......................................................................................................... 24
8.9. Coaching .......................................................................................................................... 24
9.0. Technical Issues .................................................................................................................. 25
9.1. Obstructions .................................................................................................................... 25
9.2. Forgotten Accessories .................................................................................................... 26

10.0. Clean-up Time .................................................................................................................. 26
11.0. Post-Competition ............................................................................................................. 26
11.1. Scorekeeping ............................................................................................................... 26
11.2. De-Briefing ................................................................................................................... 27
12.0. Competitor Protest and Appeals .................................................................................... 27
12.1. Competitor Related Issues ......................................................................................... 27
12.2. Judge/Judging-Related Issues Upon Reviewing Scoresheets ............................... 28
13.0. Judging Criteria ............................................................................................................... 29
13.1. Competition Area ......................................................................................................... 29
13.2. Beverage Presentation ................................................................................................ 29
13.3. Technical Skills ............................................................................................................ 29
13.4. Performance ................................................................................................................. 29
14.0. Technical Evaluation Procedure .................................................................................... 29
14.1. Evaluation Scale .......................................................................................................... 29
14.2. Technical Skills – Espresso........................................................................................ 30
14.3. Technical Skills - Milk Frothing .................................................................................. 32
14.4. Technical Skills - Hygiene........................................................................................... 33
14.5. Performance ................................................................................................................. 34
14.6. Total Scores for Each Round ..................................................................................... 36
15.0. Visual Evaluation Procedure .......................................................................................... 36
15.1. Preliminary Round - Art Bar ....................................................................................... 37
15.2. Preliminary Round, Semi-Final Round, and Final Round - Stage Performance .... 37
16.0. Dishonest Behaviour by a WLAC Official...................................................................... 39
16.1. Appeal ........................................................................................................................... 40
16.2. Appeals Reviewed by WCE Advisory Board ............................................................. 40

1.0 Organization
The World Latte Art Championship (WLAC) is a program of World Coffee Events, LTD (WCE).
1.1 Rights
All intellectual property related to the World Latte Art Championship, including these Official Rules
and Regulations and the format of the competition, are the property of World Coffee Events, LTD. No
part of this document may be used or reproduced without the expressed permission of World Coffee
Events, LTD.
2.0 Conditions of Participation

2.1 Participants
2.1.1 National Champions and Substitutions

A National Champion is defined as the competitor who wins their National Body Championship. This
competitor has won the right to compete in that year’s World Championship, or to defer candidacy to
the following year should they be unable to compete in the year they qualify for the World
Championships, for an eligible reason (see DC Policy).
If a National Champion successfully applies for Deferred Candidacy, they retain their title as National
Champion, and may compete in the World Championships the following year. Once the National
Champion has deferred their candidacy, the licensed National Body may designate an alternate
competitor from its national competition in descending order of succession, beginning with its second-
place finisher. In this case, the competitor who goes to the World Championships will hold the title of
National Competitor. This National Competitor will be eligible to represent their coffee community by
participating in the World Coffee Championships, including being eligible to win the title of World
Coffee Champion, but they will not have the title of National Champion for that year.
If a National Champion is not eligible for deferral, and elects not to go to the World Championships,
the title of National Champion will transfer to the successive competitor.
All National Champions who do not compete in the worlds, for any reason, are required to give WCE
notice themselves, via [email protected] to ensure clarity. Requests for any substitutions
(National Body Representative Competitor) must be also received in writing from the National Body
at [email protected] and approved by its Managing Director prior to competition.
2.1.2 Age Requirement

Competitors must be at least 18 years of age at the time of competing in any World Coffee Events
(WCE) sanctioned event.
2.1.3 Nationality
Competitors must hold a valid passport from the place they represent or documentation
substantiating 24 months of residency, employment or scholastic enrolment, some portion of which
must have been within 12 months preceding the qualifying national competition. Competitors may
only participate for one sanctioned National Body per WCE Competition year. A competition year is
relative to the World Championships for which a National Body event is qualifying a competitor to
compete. (e.g. if the competitor is competing in any NB event that would qualify them for a 2019
World Championship, they must compete for that NB exclusively in any NB event that is a qualifier
for any 2019 World Coffee Championship.)
2.1.4 Multiple Passports

In the case of multiple passports, the competitor must choose one place and qualify through this
respective sanctioned national championship.
2.1.5 Judging and Conflict of Interest

Competitors may not judge in any sanctioned WLAC competition (world, national, regional), including
their own, prior to the conclusion of that competition year’s WLAC event. Judges may not compete in
any sanctioned WLAC competition (world, national or regional), including their own, prior to the
conclusion of that year’s WLAC Event.
Baristas who participate in judge calibrations as a calibration barista may not compete in any
sanctioned WLAC competition (world, national, regional) prior to the conclusion of that year’s WLAC
event. WCE encourages any potential conflicts of interest to be declared at the earliest opportunity,
certainly prior to the commencement of any competition by competitor, judge and/ or event organizer.
This applies to both National WCE sanctioned events as well as the World Competition.
Failure to declare a potential conflict in advance of a sanctioned event could result in disqualification
from events for an individual, or WCE 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 [email protected].
Competitors may not select or endorse judges within their national competition. Competitors who are
involved in the management of their national competition should declare their position via email to
WCE outlining their areas of involvement. This does not necessarily exclude or effect the competitors’
engagement, however non-disclosure most likely will.
2.1.6 Expenses
Licensed National Bodies are required to pay the National Champion’s flight and hotel
accommodations for the WLAC for the purpose of representing their National Body for the duration of
the competition. Above and beyond this, competitors are responsible for their own expenses related
to the competition, including, but not limited to, additional travel and accommodation needs, local
transport, and additional personnel. The WLAC is not liable for any of the competitor’s expenses. If a
competitor cannot afford these expenses, it is their responsibility to find a sponsor, or outside party to
cover these expenses.
2.2 Enforcement of Rules and Regulations

The WCE will employ these rules and regulations throughout the competition. If a competitor violates
one or more of these rules and regulations, they may be automatically disqualified from the
competition, except when the rules designate a specific enforcement or consequence. If a judge or
competition organizer causes the violation of one or more of these rules, a competitor may submit an
appeal per the process detailed in the section “Competitor Protest and Appeals”.
2.3 Application
2.3.1 Competitor Registration Form

Competitors must complete the WLAC Competitor Registration Form online at www.worldlatteart.org
no less than six weeks prior to the WLAC event. This form includes a space to upload a scanned copy
of the required valid passport or other accepted credentials (as described in Section 2.1.3.
“Nationality”). Approved National Champions will receive confirmation by email in approximately two
weeks after receipt of all required registration documentation.
2.3.2 Final Date to Apply

Competitors must submit the online competitor registration form and valid passport or legal
documentation six weeks prior to the WLAC. In the event the national competition is held less than
six weeks prior to the WLAC event, National Champions must submit the registration form and
passport/documentation within five days of conclusion of their national competition. Failure to meet
these requirements could result in exclusion from competing in the WLAC.
2.4 Competitor Questions

All competitors are responsible for comprehensive knowledge of the current WLAC Rules and
Regulations document and scoresheets. No exceptions or accommodations will be made for
competitors who claim to not understand the WLAC Rules & Regulations or scoresheets. All WLAC
documents may be downloaded from the WLAC website. Questions can be directed to
[email protected]. Competitors are encouraged to ask questions prior to arriving at the
WLAC. Competitors will also have the opportunity to ask questions during the official competitors
meeting held prior to the start of the competition.
2.5 Terms and Conditions

Upon submitting a WLAC Competitor Registration Form, competitors acknowledge that they
understand the following terms and conditions. Please note that these terms and conditions include
individual responsibilities and requirements of representation imposed on the winner of the WLAC.
A. The winner of the World Latte Art Championship (WLAC) is a representative of World
Coffee Events Ltd., and the Specialty Coffee Association (SCA).
i. Upon entry in the WLAC and in exchange for the opportunity to win, each
competitor in the WLAC undertakes that they will:
ii. Permit the WCE and SCA to use the competitor’s name and image in any format
without charge, for the purpose of promoting WLAC, WCE, and SCA.
iii. Without limiting the generality of clause (i), the formats referred to in clause (i)
may include photographic, video, print, internet, or any electronic media.
B. Actively work to uphold the good reputation of the WLAC, WCE, and SCA when fulfilling
these terms and conditions.
C. Each competitor must read and abide by the Competitor Code of Conduct document
found on the WLAC and WCE websites.
D. The winner of the WLAC must read and abide by the Champion Code of Conduct found
on the WLAC and WCE website.
3.0 The Competition

3.1 Summary
A. The championship is comprised of three (3) separate rounds – a preliminary, a semi-final,
and a final round.
B. During the preliminary round there are two components:
i. Art Bar – during which a single creative pattern is created for the judges and is
judged on its overall appealing impression and contrast between ingredients.
ii. Stage Presentation – during which two matching free-pour lattes and two matching
designer lattes are produced for a panel of judges.
C. The competitor must present drinks in the order in which the drink categories are set on the
scoresheet.
D. In the Preliminary Round during the stage presentation, the competitor must first present
one set of matching free-pour lattes, followed by one set of matching designer lattes.
E. In the Semi-Final Round, the competitor must present two separate sets of matching free-
pour lattes, followed by one set of matching free-pour macchiatos.
F. Any category of drinks must be fully completed (e.g. two free-pour lattes) before a
competitor may serve another set of drinks, otherwise they will be disqualified.
G. If a drink is served without the corresponding printed photograph, that pour will receive a
zero in the “Two Identical Patterns Matching the Presented Picture” category.
H. All competitors must produce one designer latte at the Art Bar, according to the schedule
arranged by WCE during the event.
I. The highest scoring twelve competitors after the preliminary round will advance to the semi-
final round. In the semi-final round, competitors will produce a total of six drinks: two
separate sets of matching free-pour lattes and one set of matching free-pour macchiatos.
J. At the end of the Semi-Final Round, the highest scoring six competitors will advance to the
Final Round, held entirely on stage. In the Final Round, competitors will produce a total of
six (6) drinks; two (2) sets of matching free-pour lattes, and one (1) set of matching designer
patterns.
K. In the final round, the competitor must first present two separate sets of matching free-pour
lattes, followed by one set of matching designer lattes. The competitor must also write “Free
Pour” and “Designer” on the corresponding picture.
3.2 National Competitions

For ease of conducting national competitions, organizers may choose to select their champion by
holding a competition based on only one round. This can be the Preliminary Round (3.3) or the Final
Round (3.5) of the WLAC.
National competitions do not have to use identical cups to the WLAC. However, the cups must fall
within the volume definitions of each drink type and, ideally, national competitions are run with cups
of the same volume and shape as the WLAC so as to better prepare the National Champions for the
WLAC.
3.3 Preliminary Round
3.3.1 Art Bar

A. Each competitor will produce a latte of their own design, utilizing free-pour techniques and/or
etching, or similar techniques. Surface decoration (e.g. chocolate powder, etc.) may also be
used for the Art Bar designs in moderation. Higher points will be awarded for creativity that
highlights the full extent of the barista’s skills (e.g. free-pour, etching, artistic talent, etc.).
B. Surface decoration may include food colouring, but only on the surface of the drink. The
primary focus should be that the beverage must still be appealing to drink, as in a café. That
said, food colouring should be limited to one colour, and only to highlight the design. Using
more than one colour of food colouring will result in low scores. Using food colouring, or any
other flavouring, throughout the drink will result in a zero (0) score being given. Any
ingredients typically found in a café (e.g. chocolate powder or matcha) are acceptable. The
practice of dusting the surface of the crema with chocolate powder before pouring in the milk
is acceptable as it is considered that the chocolate largely remains on the surface of the final
drink. Any garnish not mentioned in the rules is prohibited. Competitors may use chocolate
powder together with one (1) food colouring.
C. Competitors may use their own cups in the Art Bar section of the preliminary round. All cups
used should not inhibit service or consumption of the beverage. Exterior cup decoration is
prohibited.
D. The final drink should be servable to a customer. If the judging panel feels that this is not the
case, a score of zero (0) will be given for Art Bar. For example, this may be because a dish
rather than a cup or glass has been used or an inedible decoration has been used.
E. Only competitors are allowed in the bar area during the five minutes competition time.
Spectators, photographers, etc., are to be kept at a suitable distance as to not interfere with
the working barista.
F. Competitors will have five minutes preparation time before their five minutes begins.
G. The competitor has up to five (5) minutes to produce their design and present it onto a
designated location for the photographer. The photographer will use a standardized format
to take the pictures for all competitors.
H. The competitor may take as many attempts as they require to produce their beverage within
the five minutes but must present only one drink to the photographer. It is the responsibility
of the competitor to present the drink to the photographer while still fresh. The competitor is
responsible for carrying the drink to the designated photography area. The competitor is
responsible for any spills or disturbance of drink appearance and is permitted to wipe spill
from the cup and saucer with a clean cloth or napkin.
I. A timekeeper will advise the competitor when there are 3 minutes, 1 minute and 30 seconds
of time remaining. Once the drink is presented to the photographer then the time will be
stopped.
J. The photographs will be judged by a panel of a minimum of four judges: three certified
WLAC judges and one judge who may be chosen for their artistic expertise (chef, artist,
designer etc.), who may not have coffee expertise.
K. The judges will assess the photographs of the drinks on their overall appealing impression
and contrast between ingredients.
L. Competitors are required to use the coffee and milk provided by the WLAC, or they will not
be scored.
M. No photo or picture of the pattern is required beforehand.
N. Photographs may be used by WCE as appropriate for promoting barista skills.
O. Competitors must use the grinders and machines provided for the competition. It will not be
permissible to use your own. These grinders will be set to an approximate setting but is up to
the barista to fine-tune this setting to their personal requirements within the five minutes
preparation time.
3.3.2 Stage Performance

A. Each competitor has five minutes to prepare their station and eight minutes to compete. No
cleaning time is allocated, although competitors are requested to remove their personal
equipment from the stage quickly after their performance.
B. Competitors must use the grinders and machines provided for the competition. It will not be
preparation time.
C. Competitors are required to make four total drinks: two matching free pour lattes and two
matching designer pattern lattes (which may incorporate etching, or similar techniques, and
surface decoration).
D. Competitors are required to provide a printed photograph of each pattern. No more (or less)
than one photograph may be provided for each category (free pour latte and designer latte).
The photo should clearly show the pattern to be attempted (artistic representations of the
pattern and pictures on electronic devices will NOT be accepted). Failure to produce an
acceptable picture will lead to a zero (0) score in the “Two Identical Patterns Matching the
Presented Picture” section.
E. Each drink will be judged against the presented picture. Both drinks should match the picture
presented and will be scored based on how identical each set of drinks is to the picture
presented. If the picture presented and the drinks poured do not match at all then the
competitor will receive zero (0) for the whole drink category on the Visual Scoresheet.
F. The official championship latte cups will be used for all drinks in this section. Competitors
may not use their own cups. Failure to comply will lead to the visual scores relating to that
drink being scored zero (0). For official cup information, visit http://www.worldlatteart.org/.
G. Etching on the “free pour” lattes will result in a zero (0) score being given for the whole drink
category on the Visual Scoresheet.
H. There may be two competitors performing at a time, therefore competitors cannot bring their
own music and are not expected to give an extensive verbal presentation to the judges
and/or audience. Hospitality skills will still be considered and scored when serving the
judges.
I. There will be a panel of four judges: two visual judges, one technical, and one head judge.
J. Competitors are required to use the coffee and milk provided by the WLAC. Competitors
must take unopened, fresh, milk bottles with them on stage. They may not prepare milk
offstage. Competitors can prepare their milk from the unopened, fresh, milk bottles during
preparation time.
K. The competition time will be stopped when the competitor stops the competition time clock,
raises their hand and calls “time”.
3.4 Semi-Final Round

A. There will be five minutes preparation time and nine minutes competing time. No cleaning
time is allocated although competitors are requested to remove their personal equipment
from the stage quickly after their performance.
B. Competitors must take unopened, fresh milk bottles with them on stage. They may not
prepare milk offstage. Competitors can prepare their milk from the unopened, fresh, milk
bottles during preparation time.
C. Competitors must use the grinders and machines provided for the competition. It will not be
preparation time.
D. Competitors are required to make six drinks: two separate sets of matching free pour lattes
and one set of matching free pour macchiatos. Competitors may not use their own cups.
Failure to comply will lead to the visual scores relating to that drink being scored zero (0).
E. Competitors are required to provide no more (or less) than one printed photograph of each
pattern. (two free pour lattes and one macchiato). The quality of the photograph is not
assessed; however, the photo should clearly show the pattern to be attempted (artistic
representations of the pattern and pictures on electronic devices will NOT be accepted).
Failure to produce an acceptable picture will lead to a zero (0) score being awarded in the
“Two Identical Patterns Matching the Presented Picture” section.
F. Each drink will be judged against the presented picture. Both drinks should be identical to
the picture presented and will be scored based on how identical each set of drinks is to the
picture presented.
G. Etching on the “free pour” lattes will result in a zero (0) score being given for all categories
on the “Visual Score” Sheet of that drink.
H. There may be two competitors performing at a time, therefore competitors are not expected
to give an extensive verbal presentation to the judges and/or audience. Hospitality skills and
instructions, if required, should still be considered when serving the judges.
I. There will be a panel of four judges: two visual judges, one technical, and one head judge.
3.5 Final Round

L. There will be five minutes preparation time and ten minutes competing time. No cleaning
time is allocated although competitors are requested to remove their personal equipment
from the stage quickly after their performance.
M. Competitors must take unopened, fresh milk bottles with them on stage. They may not
prepare milk offstage. Competitors can prepare their milk from the unopened, fresh, milk
bottles during preparation time.
N. Competitors must use the grinders and machines provided for the competition. It will not be
preparation time.
O. Competitors are required to make six drinks: two separate sets of matching free pour lattes
and one set of matching designer pattern lattes (designer lattes may incorporate etching, or
similar techniques, and surface decoration). Competitors may not use their own cups.
Failure to comply will lead to the visual scores relating to that drink being scored zero (0).
P. Competitors are required to provide no more (or less) than one printed photograph of each
pattern (two free pour latte patterns and one designer latte pattern). The quality of the
photograph is not assessed. The photo should clearly show the pattern to be attempted
(artistic representations of the pattern and pictures on electronic devices will not be
accepted). Failure to produce an acceptable picture will lead to a zero (0) score being
awarded in the “Two Identical Patterns Matching the Presented Picture” section.
Q. Each drink will be judged against the presented picture. Both drinks should be identical to
the picture presented, and will be scored based on how identical each set of drinks is to the
picture presented
R. Etching on the “free pour” lattes will result in a zero (0) score being given for all seven
categories on the visual scoresheet of that drink.
S. There will be a panel of four judges: two visual judges, one technical, and one head judge
3.6 Use of Provided Milk

Competitors are required to use the coffee and milk provided by the WLAC. Competitors must take
unopened, fresh milk bottles with them on stage. They may not prepare milk offstage. Competitors
can prepare their milk from the unopened, fresh, milk bottles during preparation time.
3.7 Beverage Definitions
3.7.1 Preliminary Round

A. Art Bar - Latte
A. Competitors may use their own cup/glass in this section. The vessel should be
representative of a vessel used in a café environment. All cups used should not inhibit
service or drinking of the beverage. Exterior cup decoration is prohibited. If the Head Judge
considers this is not the case, then a zero (0) score will be given.
B. The drink shall be made of coffee and milk only. These will be provided by the WLAC and
competitors will not be permitted to use their own. Use of a competitor’s own coffee or milk
will result in a zero (0) visual score being awarded for the offending drink/s.
C. Competitors may choose to use either a single or double espresso, or ristretto for each latte.
Extraction times must be a minimum of 15 seconds for macchiatos, and 20 seconds for
lattes.
D. Surface decoration, such as chocolate powder or syrup, is acceptable. This should not affect
the flavour of the main body of the drink. Surface decoration may include food colouring but
only on the surface of the drink. The primary focus should be that the beverage must still be
appealing to drink, as in a café. That said, food colouring should be limited to one colour,
and only to highlight the design. Using more than one colour of food colouring will result in
low scores. Using food colouring, or any other flavouring, throughout the drink will result in a
zero (0) score being given. Any ingredients typically found in a café (e.g. chocolate powder
or matcha) are acceptable. The practice of dusting the surface of the crema with chocolate
powder before pouring in the milk is acceptable as it is considered that the chocolate largely
remains on the surface of the final drink. Any garnish not mentioned in the rules is
prohibited. Competitors may use chocolate powder together with one (1) food colouring.
E. Etching is allowed.
B. Stage Performance - Free-Pour Latte

A. The official competition latte cup will have a volume between 190ml - 300ml. For official cup
information, visit http://www.worldlatteart.org/. This cup must be used or a zero (0) visual
score will be awarded for that drink.
B. The drink must be made of coffee and milk only. Coffee and milk will be provided by the
WLAC and competitors will not be permitted to use their own coffee or milk. Failure to do so
will result in a zero (0) visual and technical score for that drink.
lattes.
D. No etching or surface decoration is allowed and will result in a zero (0) visual score being
given for that drink.
C. Stage Performance - Designer Pattern Latte

A. The official competition latte cup will have a volume between 190ml – 300ml. For official cup
competitors will not be permitted to use their own. Failure to do so will result in a zero (0)
visual and technical score for that drink.
lattes.
3.7.2 Semi-Final Round

A. Stage Performance - Free-Pour Latte
lattes.
B. Stage Performance - Free-Pour Espresso Macchiato

A. The official competition espresso macchiato cup will have a volume between 74ml and
120ml. For official cup information, visit http://www.worldlatteart.org/. This cup must be used
or a zero (0) visual score will be awarded for that drink.
C. Competitors may choose to use either a single espresso, or ristretto for each macchiato.
lattes. The Macchiato will not be included in the “3-second variance across all drinks served”
scoring, they will only receive a Yes/No score based on the 15 second minimum extraction
time.
3.7.3 Final Round

A. Stage Performance - Free-Pour Latte
lattes.
B. Stage Performance - Designer Pattern Latte

A. The official competition latte cup will have a volume between 190ml and 300ml. For official
cup information, visit http://www.worldlatteart.org/. This cup must be used or a zero (0) visual
competitors will not be permitted to use their own. Failure to do so will result in a zero (0)
visual and technical score for that drink.
lattes.
4.0 Competition Procedure
4.1 Competition Stage Area
A. Each competitor will be assigned a start time and station number.
B. Each competitor will be given the following time at their assigned station, made up of the
following segments:
i. Five minutes preparation time.
ii. Eight minutes performance time in the preliminary round; nine minutes performance
time in the semi-final and ten minutes performance time in the final rounds.
iii. No clean-up time is allocated.
C. Competitors may compete two at a time, judged by two separate judge teams. After the first
two competitors, two new competitors will compete, judged by two different judge teams. Full
scores will be announced at the end of the competition.
D. The competitor’s scores from each round will not carry over to the next round.
E. At the conclusion of the semi-final round there will be a ceremony where the six finalists are
announced.
4.2 Art Bar

A. The competition space will consist of a bar area that can be viewed by the public. A barrier
should exist around the bar to allow the competitor to work unhindered by spectators and
photographers etc., although still allowing good vision for them.
B. Each competitor will be assigned a start time and station number.
C. Each competitor will be given the following time at their assigned station, made up of the
following segments:
i. 5 minutes to bring their equipment to the workstation and prepare the grinder.
ii. A maximum of 5 minutes to create and present their pattern to the
judges/photographer.
iii. No clean-up time is allocated.
5.0 Machinery, Accessories, and Raw Materials

5.1 Espresso Machine
Competitors must use the espresso machine supplied for the WLAC by the official WLAC espresso
machine sponsor. The WLAC-provided espresso machine has a fixed technical configuration and
cannot be altered by the competitors. The espresso machine will be calibrated to the following
specifications: The temperature will be set between 90.5-96 degrees Celsius (195-205 degrees
Fahrenheit), and the pump pressure set between 8.5 and 9.5 bars (atmospheres).
5.1.1 Disqualification
Competitors may not change, adjust or replace any element, setting, or component of the espresso
machine. Any changes or adjustments made may be grounds for disqualification (e.g. the portafilters,
insert baskets, temperature, pressure, steam wand tips, etc.). Any damage to the competition
equipment due to misuse or abuse is grounds for disqualification at the discretion of the presiding
head judge.
5.2 Grinder
Competitors must use the official WLAC grinder provided during their performance.
5.3 Milk
Competitors are required to use WLAC-provided milk during their performance. Provided milk will be
whole milk. WLAC strives to provide fresh milk, and milk sponsor information will be updated at
http://www.worldlatteart.org/. Competitors must take unopened, fresh milk bottles with them on stage.
They may not prepare milk offstage. Competitors can prepare their milk from the unopened, fresh,
milk bottles during preparation time.
5.4 Coffee
Competitors are required to use WLAC-provided coffee during their performance. WCE should take
steps to ensure that the sponsored coffee is suitable to present excellence in latte art. This includes
(but is not limited to) coffee being between 14 and 20 days off roast and medium to medium-dark
roasted coffee (Agtron 40 to 60 ground on ‘gourmet scale’). For official coffee information, visit
http://www.worldlatteart.org/.
5.5 Additional Equipment

A. Competitors are encouraged to minimize the equipment they use for their performance. No
tablecloths, napkins or decoration is required for the judges’ table. Trays for carrying the
drinks and a menu card are permissible.
B. Non-required decoration may cause competitors to lose points in the “Professional
Performance” section of the visual scoresheet, at the head judge’s discretion.
5.6 Provided Equipment and Supplies
Each competitor’s stage station will be equipped with the following:
• Machine table (For espresso machine, grinder and blender) L: 1,80m W: 0,90m H:
0,90m
• Work table (Forms an "L" shape extending from the left of the station table) 1,10m-
1,30m W: 0,60m-0,80m H: 0,90 m
• Presentation table (Judges’ table) L: 1,80m W: 0,60m H: 1,00m
• Espresso machine
• Grinder
• Knock box
• Milk
• Coffee
• Trash can
5.7 Recommended Equipment and Supplies

Competitors are required to bring all additional necessary supplies for 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. The
WLAC, 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 include the following:
• Tamper
• Shot glasses
• Steaming pitchers
• Cups (For semi-final round art bar latte)
• Saucers (Not required)
• Spoons (Not required)
• Any specific utensils required
• Bar towels/clean cloths (for practice and the competition)
• Cleaning supplies (counter brush, grinder brush, etc.)
• Tray(s) (for serving drinks to the judges)
• Waiter’s Cart
6.0 Competitor Instructions Prior to Preparation Time
6.1 Competitor Orientation Meeting
Prior to the start of the WLAC, a Competitor Orientation Meeting will take place. This meeting is
mandatory for all competitors. During this meeting, the WLAC event manager and a head judge will
make announcements, explain the competition flow, cover the competition schedule, lead a tour of
the stage and back stage areas. This will be an opportunity for competitors to direct questions to the
WLAC event manager and/or a head judge.
6.2 Preparation/Practice Room

There will be a staging area designated as the competitors’ preparation/practice room. This area will
be reserved for the competitors, volunteers, and any WLAC officials. WLAC judges, press/media,
competitor’s family members, and supporters may not be present in this area without consent from
the WLAC event manager. Competitors will be able to store their equipment, accessories, ingredients,
etc. in this room. Refrigerators will be provided for any ingredients that need to stay cold. This room
will also include a dishwashing station for competitors to use to wash glass and barware. Competitors
are responsible for cleaning their own dishes and glassware and keeping track of these items.
Runners and event staff are not responsible for breakage or loss of dishes or competitor items.
6.2.1 Practice Time

The preparation/practice room will have espresso machines and grinders identical to the competition
equipment on stage. Each competitor will have 30 minutes of 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 arriving to the
WLAC. 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 WLAC does not guarantee access
to practice space outside of assigned practice time slot.
6.3 Competition Music

WLAC shall reserve the right to provide and play music during competitors’ routines. Competitors may
not supply or select their own music.
6.4 Be on Time
Competitors should be in the preparation/practice room a minimum of 45 minutes prior to their
scheduled 5 minutes of Preparation Time. Any competitor who is not onsite at the start of their 5
minutes of preparation time may be disqualified.
6.5 Station Setup
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 (e.g. the head runner will make sure each competitor’s
grinder is placed to the right or the left of the espresso machine per the competitor’s request). It is the
responsibility of the competitor to check and ensure the station is set and clean before preparation
time. If not acceptably clean, the competitor may ask the head runner for re-cleaning of specific areas.
6.6 Supporters/Assistants Not Allowed on Stage

No person(s) other than the competitor, the competitors’ interpreter, and WLAC volunteers and
officials may be on stage during the competitor’s preparation, performance, and clean-up time.
7.0 Preparation Time

7.1 Begin Preparation Time
Each competitor will have 5 minutes of preparation time. Once the prior competitor begins their
competition time, the next scheduled competitor may begin their 5-minute preparation time upon
advice from the WLAC event manager and/or the preparation timer. The purpose of the preparation
time is to set up the station and prepare the area for competition.
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.
Before the competitor is allowed to touch anything at their station, the competitor must press the start
button on the remote control attached to the clock to begin their 5 minutes of preparation time. The
designated official preparation timekeeper will begin a stopwatch the moment the competitor presses
the start button on the remote control.
Competitors must take unopened, fresh milk bottles with them on stage. They may not prepare milk
offstage. Competitors can prepare their milk from the unopened, fresh, milk bottles during preparation
time.
7.2 Judges’ Presentation Table

Tablecloths, water, napkins, and decoration are not required and will not result in a higher score but
may result in points lost for hospitality at the discretion of the head judge, dependent on the severity
of the infringement. This rule is designed to help competitors by preventing them purchasing and
transporting unnecessary equipment.
7.3 Practice Shots
Competitors are allowed and encouraged to pull practice shots during their preparation time. “Pucks”
(also known as “cakes”) are allowed to be left in the portafilters at the start of the competitor’s
competition time.
7.4 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. At no point may there be cups with liquid in
them on top of the espresso machine.
7.5 End of Preparation Time

Competitors will not be allowed to exceed the 5 minutes of preparation time. The timer will give the
competitor a four minute, and thirty second warnings during their 5 minutes of preparation time. At 5
minutes, the official preparation timekeeper will call “time” and ask the competitor to step away from
the station.
8.0 Competition Time

8.1 Introduction by the Master of Ceremonies
Once the five-minute preparation time has elapsed and the judges are ready, the Master of
Ceremonies will introduce the competitor.
8.1.1 Interpreter
Competitors may bring their own interpreter. When speaking to the competitor, the interpreter is only
allowed to translate what the emcee 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 for the use of an interpreter. It is the competitor and coach’s responsibility to read the
Interpreters Best Practice document that is available from WCE ([email protected]).
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.
8.2 Begin Competition Time

The Master of Ceremonies will inform the competitor to start competition time. Before the competitor
begins introductions to the judges, the competitor must press the start button on the remote control
attached to the clock to begin their competition performance time. The designated competition
timekeeper will begin a stopwatch the moment the competitor presses the start button on the remote
control. In the absence of a clock the competitor will be asked to raise their hand to start the time.
Tracking time elapsed during the competition performance time is the responsibility of the competitor,
though they may ask for a time check at any point. In the semi-final round in the stage area the
competition timekeeper will give the competitor a three-minute, one minute, and thirty second
remaining warning during their 8/9/10 minutes of competition time. During the final round the
competition timekeeper will give the competitor a five, three, and one minute, and thirty second
remaining warning during their 8/9/10 minutes of competition time. The timekeeper is required to give
these warnings as they happen and may be given to the competitor while they are speaking.
Please note: If the clock has malfunctioned for any reason, competitors may not stop their time. 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.
8.3 Serve Required Beverages

All drinks must be served at the judges’ presentation table.
See 3.0 “The Competition” and 3.7 “Beverage Definitions”.
8.4 Runners Clear the Served Drinks

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 upon the head judge’s signal. If a competitor has special
instructions for the runner they will need to explain these instructions to the WLAC event manager
and the runner before the start of their competition time. The runner will make every effort to avoid
impeding the competitor, but it is the competitor’s responsibility to navigate their station successfully.
8.5 Station Perimeters

Competitors may only utilize the work area provided by the WLAC: the machine table, worktable, and
presentation table. The introduction of any other furniture and/or equipment that is placed directly on
or over the competition area floor (e.g. a stand, table, dumbwaiter, bench, etc.) will result in automatic
disqualification. Competitors may not utilize any space under any competition tables for storage. The
only exception to this is the allowance of a free-standing knock box.
8.6 End Competition Time
Competition time will be stopped when the competitor stops the competition time clock, raises their
hand, or calls “time.” It is the competitor’s responsibility to do this clearly to allow this time to be
recorded accurately.
Competitors will not be penalized or rewarded for finishing early.
8.7 Communication After the Competition Time

Competitors may not continue to talk to the judges once their competition time has ended. Any
conversation after the competitor’s competition time will not count towards their total score.
Competitors may continue to talk to the Master of Ceremonies after the competition time has ended;
however, the judges will not consider any conversation or explanation given after the competition
time.
8.8 Overtime Penalties

T. During the Art Bar competition, competitors must place their completed beverage in the
designated judging/photography location before the end of the 5-minute competition time. If
a competitor goes over the allotted 5 minutes, they will receive a zero (0) for Art Bar.
U. If the competitor has not finished their presentation during the allotted 8/9/10-minute period,
they are allowed to proceed until the presentation is completed.
V. For every second a competitor goes over the allotted 8/9/10-minute period, they will lose one
point.
W. Any competitor whose performance period exceeds 10 minutes in the preliminary stage
round and 11 minutes in the semi-final and 12 minutes in the final round will be disqualified.
8.9 Coaching
Coaching is not allowed at any point during the preparation and/or competition time. Doing so may
result in disqualification. The WLAC does encourage cheering from the audience by supporters, the
audience, and other team members. However, they are not allowed to assist the competitor in any
way. (Please note: coaches, supporters, friends, or family members are not allowed on stage during
the duration of the stage performance, including preparation time).
As discussed in 8.2 “Forgotten Accessories”, no persons other than the competitor may retrieve
forgotten accessories or equipment for the competitor. Delivery/retrieval of forgotten items by any
person other than the competitor will result in disqualification.
9.0 Technical Issues
A. During the preparation and/or competition time, if a competitor feels there is a technical
problem with:
a) The espresso machine (including power, steam pressure, control system malfunction, lack of
water or drain malfunction).
b) The grinder.
c) Any additional electrical equipment (excluding the competition clock).
d) The AV equipment (such as the microphone).
…the competitor should raise their hand to call a “technical time out” and ask for the event
manager (during preparation time) or for the head judge (during competition time), and the time
will be stopped. 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 making note of the
“technical time out” being called.
B. 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.
C. If the technical problem cannot be resolved in a timely manner, the event manager/head
judge will make the decision on whether the competitor should wait to continue their
performance or stop the performance and start again at a reallocated time.
D. 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 later.
E. If it is determined that the technical issue is due to competitor error or the competitor’s
personal equipment, 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.
F. Unfamiliarity with competition equipment is not grounds for a technical timeout.
G. Inconsistency or variation between group heads requiring adjustment is only grounds for
technical timeout during preparation time.
9.1 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. The
head judge is responsible for overseeing this and will decide how much additional time
should be credited.
B. If individuals (such as photographers or cameramen) make physical contact with a
competitor, the competitor can call a time out. The head judge has final discretion on
whether the time out is deemed necessary.
9.2 Forgotten Accessories

A. If a competitor has forgotten some of their equipment and/or accessories during their
preparation time, the competitor may exit the stage to retrieve the missing items; however,
the preparation time will not be stopped.
B. If a competitor has forgotten some of their equipment and/or accessories during their
competition time, they must inform the head judge that they have forgotten an item(s)
offstage and then retrieve the missing item(s) themselves with no assistance. The
competition time will not be stopped.
C. Nothing may be delivered by the runners, supporters, team members, or the audience.
D. Delivery/retrieval of forgotten items by any person(s) other than the competitor may result in
disqualification.
10.0 Clean-up Time

Once a competitor has finished their competition time, they should begin cleaning up the station. 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.
11.0 Post-Competition
11.1 Scorekeeping
11.1.1 WLAC Official Scorekeeping

The WLAC official scorekeepers are responsible for adding all scores and for keeping all scores
confidential.
11.1.2 Competitors’ Total Score

The competitor’s total score of Stage Presentation will be tallied by adding the total of the technical
scoresheets and the two visual scoresheets, and any time penalty subtracted from the total. To
calculate the total score of Art Bar, each judge’s score will be multiplied by three, and then calculated
by adding the total score of each judge. The head-judge scoresheet does not count towards the
competitor’s total score.
11.1.3 Tie Scores
If there is a tie between two or more competitors in any round, the official scorekeepers will total all
the visual points only to break the tie.
11.2 De-Briefing
Following the awards ceremony, competitors will have an opportunity to review their scoresheets with
the judges.
A. Competitors will not be allowed to keep their original scoresheets before the WLAC event
manager scan the copy of the scoresheets.
B. Following the WLAC, the WLAC event manager will e-mail competitors the schedule of
debriefing.
12.0 Competitor Protest and Appeals

12.1 Competitor Related Issues
12.1.1 Protest
If a competitor has an issue or protest to make regarding the WLAC during the competition, the
competitor should contact the WLAC event manager. The event manager will then determine whether
the issue can be resolved on-site at the WLAC, or whether the issue will require a written appeal
following the WLAC.
If the WLAC event manager decides that the issue and/or protest can be solved on-site at the WLAC,
the WLAC event manger 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
WLAC event manager and the designated onsite representative of the WCE Competition Operations
Committee. The WLAC event manager will inform the competitor of the decision.
12.1.2 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 WLAC event manager will ask the competitor to submit their formal
complaint and/or appeal in writing to the WCE Competition Operations Committee. The decision by
the WCE Competition Operations Committee is 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 WLAC event manager via
email within 24 hours of the offending incident or the decision given.
12.1.3 Appeals Reviewed by the WCE Advisory Board

The WCE Advisory Board will review written complaints and appeals within 30 days of receipt. The
WCE Advisory Board Chair will contact the competitor in writing via email with the final decision.
12.2 Judge/Judging-Related Issues Upon Reviewing Scoresheets
12.2.1 Protest
If a competitor objects to the scores given by one or more judges, the competitor can meet with their
Head Judge and/or one or more representatives of the WCE Competition Operations Committee
during the competitor debriefing to explain their protest. The Head Judge will discuss the competitor’s
protest onsite with the judges who judged the competitor along with one representative each of the
WCE Competition Operations Committee. They will decide on-site and a representative of the WCE
Competition Operations Committee will inform the competitor of the decision.
12.2.2 Appeal
If the competitor does not agree with the decision, they may appeal the decision in writing to the WCE
Competition Operations Committee. The decision by the WCE Competition Operations Committee is
final.
The 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 protests/appeals that do not include this information will not be considered. Competitors
should submit their written complaint or appeal to the WLAC event manager via email within 24 hours
of the debriefing or the decision given.
12.2.3 Appeals Reviewed by the WCE Advisory Board

The WCE Advisory Board will review written complaints and appeals within 30 days of receipt. The
WCE Advisory Board Chair will contact the competitor in writing via email with the final decision.
13.0 Judging Criteria

13.1 Competition Area
The technical judge will evaluate the competition area for cleanliness at the beginning and end of the
performance/competition time.
13.2 Beverage Presentation

Points will be awarded based on the visual presentation of the drinks.
13.3 Technical Skills

Points will be awarded based on the competitor’s technical knowledge and skill operating the
espresso machine and grinder.
13.4 Performance
Points will be awarded based on the judges’ overall impression of the competitor, their skills, and
personal and beverage presentation.
14.0 Technical Evaluation Procedure

The following is an explanation of the technical scoresheet. Each competitor will be evaluated by one
technical judge.
14.1 Evaluation Scale

There are two types of scoring:
• Yes/No
• Numeric Scores (0-6)
The evaluation scales are the same for technical and visual judges.
Evaluation Score
Unacceptable 0
Acceptable 1
Average 2
Good 3
Very Good 4
Evaluation Score Excellent 5
Yes 1
Extraordinary 6
No 0
14.1.1 Yes/No Scores

The competitor receives one (1) point for a score of Yes on this item, and zero (0) points for a score
of No.
14.1.2 Numeric Scores

Available scores range from 0 to 6. Half points are permissible from 1 to 6. Judges are encouraged
to use the full range of scores (e.g. if no visible pattern is seen a zero may be appropriate). Low
numbers indicate a poorer presentation and vice versa. Certain scoring criteria may be weighted by
being multiplied by x2 or x4.
14.2 Technical Skills – Espresso

The technical skills standards are the same for all beverages in both the Preliminary and Final Rounds
(differing only by the number of drinks assessed in each round).
No technical evaluation will be made of the Preliminary Round Art Bar.

14.2.3 Final Round
14.2.4 Flushes the Group Head

The flushing of the group head must occur prior to each extraction (either after removal of the
portafilter from the group or just before re-insertion.) If the group head was flushed prior to the
extraction of the served beverages, the judge will mark “Yes”.
14.2.5 Dry/Clean Filter Basket before Dosing

If the filter basket was dried and cleaned prior to the served beverages, the judge will mark “Yes”.
14.2.6 Acceptable Spill/Waste when Dosing/Grinding

Spill/waste is ground coffee that was not used during the competition/performance time (e.g.
spill/waste can be found in the dosing chamber, in the knock box, on the counter, in the trash, on the
floor, etc.). Waste that is created by beverages that are not served does not count towards a
competitor’s total waste. Acceptable spill/waste is up to 5 grams of unused coffee per beverage
category. In order to earn maximum points, the waste should not exceed 1 gram of unused coffee per
beverage category. Wasting more than 5 grams of coffee per beverage category should result in 0
points. A reasonable (less than 20g) amount of coffee ground for the purposes of purging grounds
from the grinder is not included in waste.
14.2.7 Consistent Dosing/Tamping

The competitor should be demonstrating a consistent method for dosing and tamping for all the
competitor’s drinks. For both the free pour latte and designer latte, the judge will mark yes under each
drink’s category, and vice versa. The competitor should evenly distribute the coffee grounds, followed
by levelled tamping of adequate pressure. Cultural differences should be taken into consideration.
14.2.8 Cleans Portafilters (Before Inserting)

Cleans basket rim and side flanges of portafilter before insert into the machine. If okay, the judge will
mark “Yes”.
14.2.9 Insert and Immediate Brew

The competitor should start the extraction immediately after inserting the portafilter into the machine
without any delay, if done; the judge will mark “Yes”.
14.2.10 Extraction Time

Technical judges will time all shots extracted and determine whether shot extraction times are within
a 3.0-second variance. If the extraction time is within a 3.0-second variance of each other for all the
competitor’s drinks (both for the free pour latte and designer latte, except for the macchiato) the judge
will mark “Yes" under each drinks category, and vice versa. Extraction time begins when the
competitor activates the machine’s pump. Shot times for shots that are not served are not included in
this score. Extraction times must be a minimum of 15 seconds for macchiatos, and 20 seconds for
lattes. If the extraction times are outside/under the times stated, a zero (0) will be given in this area.
The Macchiato will not be included in the “3-second variance across all drinks served” scoring, they
will only receive a Yes/No score based on the 15 second minimum extraction time.
14.3 Technical Skills - Milk Frothing

14.3.3 Final Round
14.3.4 Empty/Clean Pitcher at Start

The competitor should pour cold, fresh milk into a clean pitcher, which must not have been filled
during the preparation time. The pitcher should be clean on both inside and on the outside.
14.3.5 Purges Steam Wand before Steaming

The competitor should purge the steam wand before inserting it into the milk pitcher.
14.3.6 Cleans the Steam Wand after Steaming

The steam wand should be cleaned with a dedicated bar towel.
14.3.7 Purges the Steam Wand after Steaming

The competitor should purge the steam wand after steaming the milk.
14.3.8 Clean Pitcher/Acceptable Milk Waste at End

The pitcher should be more or less empty after the drinks have been prepared. Acceptable waste is
no more than 90ml/3oz in total per each drink category.
14.4 Technical Skills - Hygiene

The judge will determine this score based on the competitor’s hygiene throughout their entire
presentation.
When the competitor’s presentation time begins, the competitor must have a minimum of 3 cloths and
each should have a purpose. The judges must evaluate the usage of these cloths. The competitor
should use one for the steam wand, one for cleaning the filter basket and one for the workstation.
Competitor would receive low score if:
• Use a non-dedicated cloth to clean a steam wand (using it for some other purpose other
than using it to clean a steam wand.)
• Do something that is not sanitary or food safe with a cloth (e.g. touching it to the face or
mouth, etc.)
• Use a cloth once it has touched the floor.
14.5 Performance
14.5.1 Workspace Organised and Clean at Start and End

A. The cleanliness and organization of the competitor’s workstation (work table, prep table, top
of machine) will be evaluated on a scale between 1 and 5. If the area is messy, a 1 can be
given.
B. It is permissible to have a small amount of coffee grounds around the grinder. The
competitors are allowed to work; therefore, we do not score zero (0) due to some coffee
around the grinder.
C. Verify the competitor’s ability to organize the working area in a practical and efficient way.
D. Too much pre-preparation should be marked down (e.g. milk in the pitchers, etc.).
E. A minimum of three clean cloths should be available when the performance time starts. The
cloths must be clean and have a purpose (e.g. one for the steam wand, one for
drying/cleaning baskets, one for bar clean up. A towel on the competitor’s apron/person is
included in this count).
F. The cups should be warming. The cups should be placed on the top of the espresso
machine unless the competitor is using their own device to warm the cups. There should be
no water in the cups at the start of the competition time. If there is any water in the cups on
top of the espresso machine at any time, the competitor will receive a score of zero (0) on
each of the technical scoresheets.
G. Competitors may have pucks in the portafilters at the start of their competition time. This will
not count against clean area at start up.
H. Clean working area at end. It is permissible to have a small amount of coffee grounds
around the grinder. The competitors are allowed to work; therefore, we do not score zero (0)
due to some coffee around the grinder.
I. If an accident should occur (e.g. a competitor spills one of the drinks), the competitor should
have it cleaned up by the end of their performance time.
J. Cleaning while working (removing spent grounds, wiping tables) will help the competitor’s
score.
K. All wares and tools (tampers, cups, trays, pitchers, etc.) are included in this evaluation
including items on the espresso machine and work tables.
L. Spent pucks are allowed to be in the portafilters at the end of performance and are not part
of this score.
14.5.2 Overall Impression

The Overall Impression of the competitor’s technical performance will be evaluated on a scale
between 0 and 6. Elements to be considered should include:
A. The competitor’s overall workflow and use of tools, equipment and accessories.
B. The competitor should display an understanding of the correct use and operation of the
espresso machine.
C. The competitor should display an understanding of the correct use and operation of the
grinder – including the management of coffee in and through the grinder. The competitor
should have adjusted the grind during their preparation time. Competitors should be
grinding coffee for each shot or set of shots.
D. The competitor is trying to achieve extraction times within a three second variance and
shot volume of 25-35 ml (30 ml +/- 5 ml). Extraction times must be a minimum of 15
seconds for macchiatos, and 20 seconds for lattes.
E. The technical judges are responsible for inspecting the competitors understanding of the
grinder and consistency of dosing and tamping skills. Judges must look for: levelness of
tamp, indications of channelling or holes, and consistency of tamping.
F. The technical judges will evaluate the competitor’s work-flow throughout the
presentation, including: the organization and placement of tools, cups and accessories;
the competitor’s movement and flow in and around the work station; the cleanliness and
maintenance of the station (equipment, counters, towels, pitchers); the management of
coffee and milk.
G. A zero (0) will be awarded in this category in the case that any liquid or ingredients are
placed on top of the machine.
H. Clean portafilter spouts and avoided placing spouts in dosing chamber
I. The competitor needs to remove any water or grounds on the portafilter spouts by
cleaning the spouts. Rinsing, using a towel, and wiping with fingers are all acceptable
methods for achieving clean spouts.
J. During levelling, the competitor should not place portafilter spouts directly over the
dosing chamber (this could allow water to contaminate the dosing chamber).
K. The competitor should display an understanding of the correct use and operation of the
steam wand in creating the required quality of textured milk.
14.6 Total Scores for Each Round
14.6.1 Preliminary
14.6.2 Semi-Final
14.6.3 Final
15.0 Visual Evaluation Procedure

The following is an explanation of the visual scoresheet.
The visual standards are the same for all beverages in both the Preliminary Semi-Final, and Final
Round (differing only by the number of drinks assessed in each round).
15.1 Preliminary Round - Art Bar
The addition of a preliminary round in the bar area is to allow the competitors to push the boundaries
in their creativity and artistic aesthetics without the stresses of being judged on stage. Patterns
presented should be an inspiration for baristas worldwide and be an impressive representation of the
baristas skills for the general public.
A. The photographs will be judged by a panel of a minimum of 4 judges, 3 certified WLAC

judges, and 1 judge who may be chosen for their artistic expertise (chef, artist, designer etc.)
who may not have coffee expertise.
B. The judges will assess the drinks on their overall appealing impression.
15.2 Preliminary Round, Semi-Final Round, and Final Round - Stage

Performance
Patterns will be evaluated using the following criteria by all visual judges. It is important that visual
judges follow these criteria consistently.
15.2.1 Two Identical Patterns Matching the Presented Picture

Judges will assess the similarity of the two presented patterns to the presented picture. Because
competitors are demonstrating their skill in replicating an intended pattern, this is the only category
where judges will review both presented patterns, and not just the pattern specifically presented to
them.
6 points will only be awarded to two patterns that are identical to the presented picture, whatever the
quality of the design in the presented picture (this section is marking the similarities rather than the
quality of the pattern itself). 2.5 points would be awarded if one pattern was identical to the presented
picture and the other bore no resemblance to the picture at all. 0 points would be awarded if both
drinks bore no resemblance to the picture at all. 1-5 points can be used where the drinks show some
similarities to the presented picture.
15.2.2 Visual Foam Quality
Judges should visually assess the quality of the foam on the beverage, for a bubble free, smooth,
glossy rich consistency. Judges will only evaluate the one cup presented to them in this section.
15.2.3 Contrast between Ingredients

Judges will review only the drink presented to them. High points will be awarded to patterns
demonstrating sharp contrast between the surface of the beverage and the white milk foam.
Unintentional mixing/blurring of the contrast will reduce this score.
Judges should consider areas of mixed crema and milk foam that are intentionally created by the
competitor as a requirement of the desired pattern.
15.2.4 Harmony, Size, and Position of Pattern

Judges will only review the pattern presented to them. Judges will be assumed to be right handed,
unless the competitor asks the judges to determine different, and so patterns should be presented
orientated with the cup handle at 3 o’clock.
Judges will review if the size of the pattern is suitable to the cup it is presented and if the pattern is
aesthetically positioned in the cup. If the pattern involves several elements, are these elements
positioned and balanced aesthetically with each other.
15.2.5 Successfully Achieved Level of Difficulty

Judges will review only the pattern presented to them. High scores should only be awarded to difficult
patterns successfully achieved and vice versa. If a competitor attempts a difficult pattern but fails to
represent that pattern at all in the presented drink, then a low score should be expected.
15.2.6 Overall Appealing Impression

Judges will review only the drink presented to them. Judges should review the look of the drink in its
totality based on its personal impact on them. Judges will consider the creativity of the pattern. Highest
points will be given for presenting a design that pushes the boundaries in latte art skills and
techniques. Judges are looking to recognise fundamental latte art skills such as free-pouring and give
higher points when these skills are taken to new levels and enhanced with further techniques (on
those drinks categories that allow it). To score this section it may be worth considering how a
customer, rather than a coffee professional, may score the presented pattern.
Judges are scoring the pattern presented, not the photograph; if the competitor is unsuccessful in
creating the planned pattern then they should expect lower scores.
15.2.7 Professional Performance

Competitors will be evaluated using the following protocol by all visual judges. It is important that
visual judges follow this protocol consistently.
Judges will review two areas within this section, the competitor’s performance and hospitality skills.
The competitor’s performance will include how they project to the audience, and the confidence, flair,
and style they display in the production of the drinks.
Hospitality skills will include the service skills, warmth, personality, body language, professionalism
and tone they exhibit in their service to the judges.
Competitors may be competing at the same time and therefore will not have microphones and their
own music; it is therefore not expected for them to give a detailed verbal presentation.
16.0 Dishonest Behaviour by a WLAC Official

If in the unlikely event that the head judge or any other WLAC personnel discovers or suspects
potential dishonest behaviour by a WLAC judge during a competitor’s evaluation, then the following
will apply:
A. The head judge will request the return of all the competitors’ scoresheets from the official
score keeper surrounding the suspicious evaluation.
B. The head judge will call a meeting with the WLAC judge(s) concerned, the WLAC Executive
Director, and the WLAC Certification Committee Chair to evaluate the situation.
C. The WLAC Executive Director and the WLAC Certification Committee Chair will then rule
upon the matter in a closed meeting.
D. If the matter of dishonesty is extensive, the WLAC Certification Committee Chair has the
power to rule that the WLAC judge will be excluded from judging in any future WLAC
sanctioned competitions.
16.1 Appeal
If the WLAC judge in question does not agree with the decision, they may appeal the decision in
writing to the WLAC Advisory Board. The decision by the WLAC Advisory Board is final.
The appeal letter must include the following:
• 1) Name
• 2) Date
• 3) A clear and concise statement of the complaint
• 4) Date and time references (if applicable)
• 5) Comments and suggested solution
• 6) Party/Parties Involved
• 7) Contact Information
Any written protests/appeals, which do not include this information, will not be considered. Judges
should submit their written complaint or appeal to the WLAC event manager via email to
[email protected] within 24 hours of the debriefing or the decision given.
16.2 Appeals Reviewed by WCE Advisory Board

The WLAC Advisory Board will review written complaints and appeals within 30 days of receipt. The
WLAC Advisory Board Chair will contact the competitor or judge in writing via email with the final
decision.

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2019 World Latte Art Championship Official Rules and Regulations

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2019 World Latte Art Championship

Official Rules and Regulations

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2.0. Conditions of Participation ................................................................................................... 4

2.1. Participants ........................................................................................................................ 4

2.2. Enforcement of Rules and Regulations........................................................................... 6

2.3. Application ......................................................................................................................... 6

2.4. Competitor Questions ....................................................................................................... 6

2.5. Terms and Conditions ....................................................................................................... 7

3.0. The Competition .................................................................................................................... 7

3.1. Summary ............................................................................................................................ 7

3.2. National Competitions....................................................................................................... 8

3.3. Preliminary Round ............................................................................................................. 8

3.4. Semi-Final Round ............................................................................................................ 11

3.5. Final Round ...................................................................................................................... 12

3.6. Use of Provided Milk ....................................................................................................... 13

3.7. Beverage Definitions ....................................................................................................... 13

4.0. Competition Procedure ....................................................................................................... 17

4.1. Competition Stage Area .................................................................................................. 17

4.2. Art Bar............................................................................................................................... 17

5.0. Machinery, Accessories, and Raw Materials .................................................................... 17

5.1. Espresso Machine ........................................................................................................... 17

5.2. Grinder .............................................................................................................................. 18

5.3. Milk .................................................................................................................................... 18

5.5. Additional Equipment...................................................................................................... 18

5.6. Provided Equipment and Supplies ................................................................................ 19

6.0. Competitor Instructions Prior to Preparation Time .......................................................... 20

6.1. Competitor Orientation Meeting ..................................................................................... 20

6.2. Preparation/Practice Room............................................................................................. 20

6.3. Competition Music........................................................................................................... 20

6.4. Be on Time ....................................................................................................................... 20

6.5. Station Setup.................................................................................................................... 21

6.6. Supporters/Assistants Not Allowed on Stage .............................................................. 21

7.0. Preparation Time ................................................................................................................. 21

7.1. Begin Preparation Time .................................................................................................. 21

7.2. Judges’ Presentation Table ............................................................................................ 21

7.3. Practice Shots .................................................................................................................. 22

7.4. Pre-Heated Cups .............................................................................................................. 22

7.5. End of Preparation Time ................................................................................................. 22

8.0. Competition Time ................................................................................................................ 22

8.1. Introduction by the Master of Ceremonies.................................................................... 22

8.2. Begin Competition Time ................................................................................................. 22

8.3. Serve Required Beverages ............................................................................................. 23

8.4. Runners Clear the Served Drinks................................................................................... 23

8.5. Station Perimeters ........................................................................................................... 23

8.6. End Competition Time..................................................................................................... 24

8.7. Communication After the Competition Time ................................................................ 24

8.8. Overtime Penalties .......................................................................................................... 24

8.9. Coaching .......................................................................................................................... 24

9.0. Technical Issues .................................................................................................................. 25

9.1. Obstructions .................................................................................................................... 25

9.2. Forgotten Accessories .................................................................................................... 26

11.0. Post-Competition ............................................................................................................. 26

11.1. Scorekeeping ............................................................................................................... 26

11.2. De-Briefing ................................................................................................................... 27

12.0. Competitor Protest and Appeals .................................................................................... 27

12.1. Competitor Related Issues ......................................................................................... 27

12.2. Judge/Judging-Related Issues Upon Reviewing Scoresheets ............................... 28

13.0. Judging Criteria ............................................................................................................... 29

13.1. Competition Area ......................................................................................................... 29

13.2. Beverage Presentation ................................................................................................ 29

13.3. Technical Skills ............................................................................................................ 29