For a beverage that 's so amazingly complex and volatile, how can it be judged? What makes one better than the next?
To achieve consistency across all our judges some guidelines must be present so as to look for the same objective - quality. As judges we should all have a general understanding of quality in coffee. This year's Grand Barista Championship is designed to make it easier for the baristas to interpret their understanding of quality and the creation of flavour. The competitors will be assessed predominantly on flavour by three sensory judges and also their technical skills by two technical judges
2009 GBC Judging Guide 277.32 Kb
