The format of the competition goes like this

• 15 minute time limit
• 6 minutes to adjust the grinder so your shots pull perfectly.
• 9 minutes to produce 2 Short Black’s and 2 Cappuccino’s, with each pair served simultaneously.

Points on the Short Blacks were awarded based on the following

1. Colour of the Crema (Hazelnut, Dark Brown, Reddish)
2. Consistency and persistence of crema
3. Taste balance (of sweet vs acidic vs bitter)
4. Tactile balance (full bodied, round, smooth)
5. All espressos served simultaneously
6. Correct espresso cups used (Hurr Durr)

Cappuccino points were awarded on a similar standard, though the criteria reflects the drink

1. Visually correct cappuccino
2. Consistency and persistent foam
3. Temperature of cappuccino (not too hot or cold)
4. Taste balance (rich sweet milk vs espresso)

Additional points were awarded for how technically correct the use of the espresso machine was, as well as the workstation tidiness. As you can see very few details go un-noticed.

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