2024 WBrC Summary of Rule Changes
2023 Rule
B. WBrC judges must not coach and judge at a WBrC
event. If a registered judge has acted as a coach for
any competitor (either as the primary coach,
supporting coach, or consultant) they must declare
that conflict of interest prior to the event and during
calibration. Failure to disclose a conflict of interest
may result in disqualification of the competitor. If a
judge has coached a competitor in any capacity prior
to the WBrC in that competition year (which includes
events in any previous calendar year that have been
qualifiers to the current WBrC) no communication,
consultation, or judging can take place in any form
with that competitor for the duration of the
competition. Failure to comply during the event will
result in the disqualification of the competitor and
the judge’s removal from judging this competition.
D. In any given year, coordinators or individuals who
are involved in the management of their Competition
Body Competition should not compete. A year is
considered to begin from the time the Competition
Body starts planning their event. If an individual
would like to submit an exception to this rule, they
must declare their position via email to WCE outlining
their areas of involvement.
2024 Rule Reason for Change Impact on Competition Bodies
1.4.1 Judging
B. WBrC judges must not coach and judge at a WBrC Added for clarity. No formal N/A
event. If a registered judge has coached or provided differences to current
feedback to any competitor in any capacity (either as practice.
the primary coach, supporting coach, or consultant)
they must declare that conflict of interest prior to the
event and during calibration. Failure to disclose a
conflict of interest may result in the disqualification
of the competitor. Once the competition event has
begun or judges have started their calibration
(whichever is earlier), no communication or
consultation in any form can take place between
judges and competitors for the duration of the
competition. Failure to comply during the event will
result in the disqualification of the competitor and
the removal of the judge from judging the
competition.
D. In any given year, coordinators or individuals who It is preferable that It is preferable that
are involved in the management of their Competition Competition Bodies focus Competition Bodies focus on
Body Competition cannot compete. A year is on supporting their supporting their communities,
considered to begin from the time the Competition communities, competitions, and events
Body starts planning their event. competitions, and events without potential conflicts of
without potential conflicts interest.
of interest.
2. Competition Summary
None.
None.
A. As soon as the coffee is served in the service
vessel (or final cup), the judges will evaluate the
coffee’s Aroma. During the Compulsory Round, the
Head Judge will remove a sample to evaluate for
Sensory Uniformity before the Sensory Judges may
evaluate Aroma. It is important to evaluate this as
quickly as possible because the intensity of aroma
will decline as the beverage temperature declines.
The WBrC may, at its discretion, schedule more than Alignment with WBC rules N/A.
one competition round in a single day (e.g., Semi- to better accommodate the
Final and Final may be held on the same day). The competition in 3-day
WBrC may, at its discretion, schedule overlapping shows.
performances in Round One.
The WBrC judges will be led by the Judge Operation Added for clarity. No formal N/A.
Lead (JOL) team. The JOL team supports the training differences to current
of judges and the administration of judge logistics practice.
onsite. Judge Operations Leads ensure that all
judges are calibrated, capable, and up to date with
the current rules and regulations. They create
rosters for the championship that avoid any
conflicts/issues. This role is primarily management,
support, & feedback focused. The priority for this
role is not actively judging the competitions, and thus
the JOL team should not roster themselves on for
judging, except if not otherwise possible (e.g.: lack of
judges, conflict of interest of present judges,
emergencies, etc.).
16. Coffee Evaluation Procedure
A. As soon as the coffee is served, the judges will The coffee evaluation Competitions Bodies may take
evaluate the coffee’s Aroma. When a competitor has procedure to be used when up these changes to the 2024
not provided explicit instructions to assess Aroma, the competitor does not season or wait until the 2025
judges will evaluate Aroma by swirling the beverage give instructions has been season.
in the service vessel three times while the vapors added.
released by this motion are sniffed and assessed.
During the Compulsory Round, the Head Judge will
remove a sample to evaluate for Sensory Uniformity
before the Sensory Judges may evaluate Aroma. It is
important to evaluate this as quickly as possible
because the intensity of aroma will decline as the
beverage temperature declines.
B. The coffee beverage may, at this time, be
decanted into the final cup if necessary.
C. When the sample has cooled to approximately
70°C, evaluation should begin. Judges will sip directly
from the final cup, in such a way as to cover as much
of the palate as possible, especially the tongue and
upper palate.
D. Judges will continue to evaluate the brewed coffee
across Flavor, Aftertaste, Acidity, Sweetness, and
Mouthfeel, at 3 different approximate temperatures
as the coffee cools. During evaluation, judges should
clearly indicate a reference for intensities and
descriptors that were more apparent at the different
evaluation temperatures “Hot” which is defined as
approximately 70°C, and may be indicated using the
letter H
E. “Warm” which is defined as approximately 40°C,
and may be indicated using the letter W
F. “Cold” which is defined as between 25 and 30°C,
and may be indicated using the letter C
G. Judges will stop their evaluation once the coffee
has cooled to approximately 30°C and once they have
determined their Overall score based on the coffee’s
combined attributes over time.
H. Judges will record details on their sensory
evaluation in the notes area provided. This is for
reference and for the competitor’s benefit. The
descriptive, note-taking process is value-neutral and
meant only to describe the judge’s perception of the
coffee’s sensorial qualities. Judges should avoid
commentary on the brew method, technique, or
device (e.g., “Sharply acidic” or “bitter” is a valid note.
“Brew time too long” or “under-extracted” is NOT a
valid note).
B. The coffee beverage may, at this time, be Temperature references Competitions Bodies may take
decanted into the service vessel suitable for have been eliminated to up these changes to the 2024
drinking. better mirror competitors’ season or wait until the 2025
C. Judges will sip directly from the service vessel and judges’ practices. season.
suitable for drinking, in such a way as to cover as
much of the palate as possible, especially the tongue
and upper palate.
D. Judges will evaluate the brewed coffee when
served and will continue evaluation over time as the
coffee cools. During evaluation judges should clearly
indicate a reference to intensity and description
changes that were apparent over this time. Judges
will stop their evaluation once they have determined
their overall score based on the coffee's combined
attributes over time.
E. Judges will record details on their sensory
evaluation in the notes area provided. This is for
reference and for the competitor’s benefit. The
descriptive, note-taking process is value-neutral and
meant only to describe the judge’s perception of the
coffee’s sensorial qualities. Judges should avoid
commentary on the brew method, technique, or
device (e.g., “Sharply acidic” or “bitter” is a valid note.
“Brew time too long” or “under-extracted” is not a
valid note).
17.2.2 Attention to Details
Judges will score this category according to the Judges will score this category according to the Section 17.2.2 has been Competitions Bodies may take
Numeric (Impression) description. Scores of 0 to 3 numeric (impression) description. Scores of 0 to 3 renamed and it is now up these changes to the 2024
will be utilized. 0 should not be used here. will be utilized. 0 should not be used here. focused on attention to season or wait until the 2025
Good customer service skills (e.g., politeness, All accessories should be readily available, details. This change is season.
attentiveness, eye contact, etc.), hygiene (e.g., functional, clean, and unbroken, and the working introduced to restructure
cleaning of spills, handling of equipment and served area should be well and purposefully organized. the barista evaluation in
drinks, as well as functional, clean, and unbroken Judges will consider how the competitor cleans more clear and specific
cups). spills, handles equipment, and serves beverages. components.

17.2.3 Coffee Knowledge and Proper Use of Equipment

Judges will score this category according to the Judges will score this category according to the Section 17.2.2 has been Competitions Bodies may take
Numeric (Experience) description. Scores of 0 to 6 numeric (experience) description. Scores of 0 to 6 renamed and it is now up these changes to the 2024
will be utilized. will be utilized. focused on technical season or wait until the 2025
Professionalism is evaluated by the observed This category evaluates the observed qualities preparation. This change is season.
qualities relevant to the barista profession including relevant to the barista profession, like technique, introduced to restructure
technique, preparation, and demonstrating a wider preparation, and demonstrating a wider the barista evaluation in
understanding of coffee and coffee brewing. To understanding of coffee and coffee brewing. To more clear and specific
achieve a high score, the explanation should include achieve a high score, the explanation should include components.
factual points and the resulting sensory experience. factual points and the resulting sensory experience.
Judges will look for a strong correlation between Judges will look for a strong correlation between
what is explained and what is delivered. what is explained and what is delivered.
If there are specific instructions for evaluation, these
need to be provided before the beverage is served. If
not provided, judges will follow the standard
evaluation procedure.

17.2.4 Presentation

Judges will score this category according to the Judges will score this category according to the Customer service skills Competitions Bodies may take
Numeric (Experience) description. Scores of 0 to 6 numeric (experience) description. Scores of 0 to 6 have been moved to the up these changes to the 2024
will be utilized. will be utilized. Presentation evaluation. season or wait until the 2025
Presentation is evaluated by the observed qualities of This change is introduced to season.
the barista and the story/journey that they bring to Presentation is evaluated by the observed qualities restructure the barista
the stage during their performance. Competitors will of the barista and the story/journey that they bring to
not be expected to craft complex or fine-dining
experiences, and the presentation should relate to a
real-world coffee service experience.
Judges will consider (allowing for personality and
cultural differences) the skills such as natural, clear,
and concise communication, as well as the ability to
manage workflow and timing. The competitor should
demonstrate being an ambassador of coffee.
Presentations that positively and creatively enhance
the coffee experience beyond the cup served will
score high.
the stage during their performance. Competitors will evaluation in more clear and
not be expected to craft complex or fine-dining specific components.
experiences, and the presentation should relate to a
real-world coffee service experience.
Judges will consider (allowing for personality and
cultural differences) the skills such as natural, clear,
and concise communication, as well as the ability to
manage workflow and timing. The competitor should
demonstrate being an ambassador of coffee.
Presentations that positively and creatively enhance
the coffee experience beyond the cup served will
score high.
Good customer service skills (e.g., politeness,
accuracy, attentiveness, eye contact, etc.) will also
be taken into consideration.