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K30 Vario, before heading to Boston for the USBC in April. V S T AT T H E F O R E Another recent change was the equipment addition of the VST baskets to the espresso machines used during competition. If a competitor finds that he or she would like to obtain a basket or two to practice with, after registration for his or her regional competition, details for obtaining them at a reduced rate will be available after registration for their regional competition. T H E PA P E RW O R K Let's talk score sheets. In an effort to further organize information and communicate key details to the competitors, there is a new look and feel to the score sheets. To begin with, past judges will immediately notice that everything has shifted to the left side. While this might cause some lefties to grimace, the new positioning aids in quick reference to scoring while writing notes. You might also note the additions of pictures on both the sensory and technical sheets, but let's discuss those as we walk through each score sheet. SENSORY SCORE SHEET • Addition of "Introduction & Coffee Information" at top of page. This is fairly self-explanatory, but perhaps a welcome change for judges whose "Espresso Evaluation" section filled up quickly with notes about a competitor's intro. • One of the bigger changes: Crema is now a yes/no question. Gone are the days of dark brown/hazelnut/reddish reflection visuals (unless otherwise described before pulling the shot). Now judges will visually evaluate the presence of the crema as presence in the cup. To score a "yes," the crema must stretch across the entire surface of the espresso and not have any holes or broken spots. • "Flavour" has been added to "Espresso Evaluation" (located after "Taste Balance" on the score sheet). Any flavor descriptors given by the competitor for their espresso will be taken into consideration within this score. The score is based on how accurately these descriptors match the flavor of the espresso. Flavor descriptors must be given, or a score of zero will be received in this category. • Quick reference "Taste Balance" and "Tactile" scales have been added. Judges often use check marks or other notations to quickly jot down the lack or presence of certain elements. These scales offer a standardized tool for judges to use and for competitors to understand what may have been lacking and what was spot on. • "Functional" has been added to "Correct Cup Used" in both "Espresso" and "Cappuccino Evaluation". Espressos must be 56 barista magazine served in a 60 to 90ml cup (cappuccinos in a 150 to 180ml cup) from which judges must be able to drink as required without any functional detriment to their ability to score accurately. This includes but is not exclusive to: vessel being too hot, and/or unable to hold and drink from vessel safely. Otherwise a "no" will be given. Note: Cups with handles are no longer a requirement. • Diagrams added for quick note taking/drawings. They include the cup from above and signature-beverage place settings. • "Taste Balance" has been replaced by "Flavour" in "Cappuccino Evaluation". The taste balance of the cappuccino should be a harmonious blend of the sweetness of the milk and its espresso base. There should also be a correlation between the coffee beans used in the espresso, the coffee's taste profile, and how those flavor profiles are highlighted by the addition of milk. Any flavor descriptors given by the competitor for his or her cappuccino will be taken into consideration under this score. If no flavor descriptors are given, judges will score based solely on the taste balance. • "Visual Presentation" and "Functionality" are now separate yes/no scores on "Signature Beverage Evaluation". • "Served with Accessories" has been removed from "Espresso" and "Cappuccino Evaluations" and is now included in Customer Service Skills under "Attention to Details/All Accessories Available." Note: The espresso and cappuccino must be served with a spoon, napkin, and unflavored water. All of these items must be present at the time the espresso and cappuccino are served for the barista to receive a high score. TECHNICAL SCORE SHEET • The technical judges' scores for "Acceptable spill/waste when dosing/grinding" must now match with each other in "Espresso", "Cappuccino" and "Signature Beverage Evaluation". • "Waste" box (to right), "Dosing," and Tamping" diagrams have been added for notes and quick reference drawing/review. • "Station Management/Clean working area at end" have been combined. All of these changes have been made with the goal of improving and elevating competitions as a whole. Make sure to ask for help if you have any issues or questions. Contact information and official updates are posted on the SCAA (www.scaa.org), USBC (www.usbaristachampionship.org), and Barista Guild of America's (www.baristaguildofamerica. net) websites and social media. Here's to another awesome year of barista competitions!