Professional Documents
Culture Documents
2019 World Latte Art Championship Official Rules and Regulations
2019 World Latte Art Championship Official Rules and Regulations
VERSION: 2019.01
1.1. Rights.................................................................................................................................. 4
5.4. Coffee................................................................................................................................ 18
15.2. Preliminary Round, Semi-Final Round, and Final Round - Stage Performance .... 37
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.
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.
2.1.3 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.)
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.
2.3 Application
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.
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.
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/.
• 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
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.
6.4 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.
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.
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.
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.
8.9 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.
11.0 Post-Competition
11.1 Scorekeeping
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.
12.1.1 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.
• 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.
12.2.1 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.
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.
13.4 Performance
Points will be awarded based on the judges’ overall impression of the competitor, their skills, and
personal and beverage presentation.
• 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
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
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.
14.6.1 Preliminary
14.6.2 Semi-Final
14.6.3 Final
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.
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.
Judges should consider areas of mixed crema and milk foam that are intentionally created by the
competitor as a requirement of the desired pattern.
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.
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.
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.
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.
• 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.