WHAT ARE THE COMMUNITY COFFEE CHAMPS?
Presenting The Community Coffee Champs – a fresh take on Coffee Competitions around Australia.
The Community Coffee Champs are the preliminary competitions leading up to the Australian Coffee Championships (ACC). We’re taking the Barista, Brewers and Latte Art Championships on the road and popping up across all major regions of Australia.
Coffee contests can be a bit scary, right? Well, not anymore! Picture this: a level playing field where you step up to the bench supplied with some of the best coffee equipment around, brew your magic, and impress the judges like regular customers.
This new format isn’t actually new at all, it’s a play on the principles that inspired the first World Barista Championship. These competitions were designed to mimic a real café setting, where the competitor plays the role of the barista behind the counter and the judges play the discerning customers. We’re throwing a competition where competitors from all backgrounds are welcomed with open arms, and given an equal opportunity to move forward to the Australian Coffee Championships (ACC).
To make sure these events are run with the community in mind, the CCC have established sub-committees, run by members who live and breathe coffee in their communities. This is the coffee competition, by the people, for the people.
UPCOMING EVENTS
Community Coffee Championships WA/SA
When: 16 November 2024 9:00 am
End: 17 November 2024 5:00 pm
Where: MARKET PLACE – 90 Frobisher St, Osborne Park WA 6017
WHAT FORMAT WILL THE COMPETITION BE?
The Community Coffee Champs is now much more accessible, skills orientated, and levels the playing field for all competitors. All the equipment and product is supplied by our wonderful Sponsors and will be mandatory to use by all competitors. All competitors have to do is turn up with a bag of their favourite coffee and make it as delicious as possible. Simple.
The CCC (Community Coffee Champs) will run in the following three disciplines:
BARISTA COMPETITION
Entry Cost:
The entry cost to participate is $250.
Equipment:
All equipment and products required to execute a performance in all disciplines will be provided by our Sponsors and Partners and is mandatory to use by all competitors. Competitors will not be allowed to bring their own equipment (even if it is the same as the sponsored).
2 x one group VA Prima coffee machines fitted with double portafilter spouts and 20g Simonelli baskets
2 x VA MY75 Grinders
1 x Compak Cube Automatic Tamper from Xtracted Espresso Solutions
Loveramics 80ml Boram Um Tasting Cup for Espresso Service
Loveramics 120ml Boram Um Tasting Cup for Animal/PlantMilk Service
Animal Milk: Riverina Fresh Full Cream Milk (WA/TAS TBC)
Plant Milk: Oatly Oat Milk Barista Edition
2 x 380ml pointy spout Ronin V2 steel Jibbi Jugs
4 x 600ml Ironman super lightweight Jibbi Jugs
NCD Distribution Tool – Nucleus Coffee Tools
Barista Pro Gear; 1L s/s milk pitcher, WDT tool, dosing cups, dosing funnel, double spouted measuring glass, brushes, serving trays, roll of chux, cleaning cloths all from Barista Supplies.
Spoons, Napkins and Water to serve will be provided as part of the Barista Tool Box.
Everpure local filtered water state by state as below:
QLD (Gold Coast) – 4FC-S
WA/SA – Claris Ultra 250
TAS – 4FC-S (TBA on location, a Claris Ultra may be needed in some circumstances)
NSW – 4FC-S
VIC – 4FC5-S and 4CM
Competitors will need to bring:
. Their own scales of choice (any brand)
. Their own timers (any brand)
. Their coffee of choice
Competitors cannot bring and use any piece of equipment that is the same as the sponsored one or performs the same function as any of the sponsored equipment.
Competitors can bring any other piece of equipment or display material that is required to deliver their performance. Your own timers, scales, trays or cloths of any brand are allowed.
CCC Barista Rules and Scoresheets available for download via the ASCA website. Link below.
Judges: 1 Head Judge, 4 Sensory Judges, 1 Tech Judge
Competitors need to prepare:
4 x Espressi
2 x Animal Milk Drinks – Compulsory use of Riverina Fresh Milk
2 x Plant Based Milk Drinks – Compulsory use of Oatly Oat Milk
Timings:
15 Min Practice time
5 Min Preparation Time
10 Min Competition Time
BREWERS CUP
Entry Cost:
The entry cost to participate is $250.
Equipment:
All equipment and products required to execute a performance in all disciplines will be provided by our Sponsors and Partners and is mandatory to use by all competitors. Competitors will not be allowed to bring their own equipment (even if it is the same as the sponsored).
Station will be set with
1 x Option O grinder model LAGOM 01 – with Mizen 102mm burrs
4 x Fellow Stagg Kettles – 1188MB90 – 1200Watt
Service Vessels Origami
Sensory Flavor Cups 360ml when full approx. 320g
Sensory Filter Cups 290ml when full approx. 200g
Cafec D27 dripper and Flower Dripper
Abaca+ filter papers
Origami Dripper in plastic and ceramic
Origami filter papers
There are Cafec servers (made of triton) available as part of the supplied equipment. Competitors can choose to brew into the server and then decant into the Origami service vessel (made of ceramic) or competitors can brew directly into the Origami service vessel.
The Option O grinder comes with 3 pre dosing cups and 3 post dosing cups which fit under the grinder and are magnetically held in place.
The Option O grinder will be reset to the same settings before each competitor starts their practice time.
There are sponsored carafes/servers provided.
All competitors must grind their coffee on stage using the sponsored grinder either during their 5 min Preparation or their 10min competition time.
All coffee must be brewed using the Sponsored Water supplied at 96 degrees (via 2 kettles – acting as a hot water tower; these cannot be changed) and room at temperature via a water container. There are a further 2 empty kettles for the competitors to use as they see fit.
Everpure local filtered water state by state as below:
QLD (Gold Coast) – 4FC-S
WA/SA – Claris Ultra 250
TAS – 4FC-S (TBA on location, a Claris Ultra may be needed in some circumstances)
NSW – 4FC-S
VIC – 4FC5-S and 4CM
Competitors will need to bring:
. Their own scales of choice (any brand)
. Their own timers (any brand)
. Their choice of coffee
Competitors cannot bring and use any piece of equipment that is the same as the sponsored one or performs the same function as any of the sponsored equipment.
Competitors can bring any other piece of equipment or display material that is required to deliver their performance. Your own timers, scales, trays or cloths of any brand are allowed.
All competitors must grind their coffee on stage using the sponsored grinder during their presentation time.
All coffee must be brewed using the Sponsored Water supplied at room temperature.
Competitors must choose from the sponsored drippers and filter papers to brew with, and choose from the sponsored service vessels to serve in.
Competitors ARE NOT permitted to bring their own equipment even if it is the same
as the sponsored model.
All competitors MUST use the provided equipment.
Please note Rule 2.8.F:
“Judges will evaluate aroma in whichever vessel the coffee is initially served. If the coffee is not initially served in a vessel suitable for drinking, the judge will then pour the coffee into the second vessel (cup) before evaluating all other coffee components.”
Note: Served not Brewed
CCC Brewers Cup Rules and Scoresheets available for download via the ASCA website. Link below.
Judges: 1 Head Judge, 3 Sensory Judges
Competitors need to prepare:
3 x individually brewed coffees.
Timings:
15 min practice time
5 min prep time
10 min competition time
LATTE ART COMPETITION
Entry Cost:
The entry cost to participate is $250.
Equipment:
All equipment and products required to execute a performance in all disciplines will be provided by our Sponsors and Partners and is mandatory to use by all competitors. Competitors will not be allowed to bring their own equipment (even if it is the same as the sponsored).
1 x 2 Group Synesso S200 (Xtracted Espresso Solutions)
1 x Compak F8 G.O.D. (Xtracted Espresso Solutions)
1 x Compak Cube Automatic Tamp (Xtracted Espresso Solutions)
St Ali – Italo Disco Blend
Ancap cups from Casa Espresso
Torino Espresso Cups 70ml for Macchiato Service
Torino Caffelatte Cups 320ml for Designer Latte Service
Animal Milk: Riverina Fresh Full Cream Milk (WA/TAS TBC)
Plant Milk: The Alternative Dairy Co Oat Milk
2 x 380ml pointy spout Ronin V2 steel Jibbi Jugs
4 x 600ml Ironman super lightweight Jibbi Jugs
Gold Etching Pen from JibbiJug
NCD Distribution Tool – Nucleus Coffee Tools
Barista Pro Gear; 1L s/s milk pitcher, WDT tool, dosing cups, dosing funnel, double spouted measuring glass, brushes, serving trays, roll of chux, cleaning cloths all from Barista Supplies
Everpure local filtered water state by state as below:
QLD (Gold Coast) – 4FC-S
WA/SA – Claris Ultra 250
TAS – 4FC-S (TBA on location, a Claris Ultra may be needed in some circumstances)
NSW – 4FC-S
VIC – 4FC5-S and 4CM
Competitors will need to bring:
. Their own scales of choice (any brand)
. Their own timers (any brand)
Competitors cannot bring and use any piece of equipment that is the same as the sponsored one or performs the same function as any of the sponsored equipment.
Competitors can bring any other piece of equipment or display material that is required to deliver their performance. Your own timers, scales, trays or cloths of any brand are allowed.
Synesso S200 will be set as follows:
Steam Boiler set at 123 degrees
Group heads set at 94 degrees
Steam Tips are 6 hole and 1mm in diameter
Baskets are Synesso IMS 20g ridgeless
CCC Latte Art Rules and Scoresheets available for download via the ASCA website. Link below.
Judges: 1 Head Judge, 2 Visual Judges, 1 Tech Judge
Competitors need to prepare:
2 x matching Animal Milk free pour macchiati – Compulsory use of Riverina Fresh Full Cream Milk
2 x matching free pour Latte with Plant Based Milk – Compulsory use of The Alternative Dairy Co. Oat Milk
2 x matching designer patterns with Animal Milk – Compulsory use of Riverina Fresh Full Cream Milk
Timings:
15 Min Practice time
5 Min Preparation Time
10 Min Competition Time
