Date and place

The competition takes place

• Saturday, May 20th 2006
• 9am 12am
• Theatre / Hall 120

Hall plan of ground floor / Hall 120 + stage details:

Miscellaneous

A three-day exhibitors' badge is ready for all championship participants to be picked up at the check-in desk.

Rules

The rules and procedures for the National Championships should be the same as for the World Championship.

The competition as such is organised as a number of triangular tests. 3 cups are set up. 2 of which are identical. The aim of the competition is for the participant to identify the odd cup out. This can be achieved any way the competitor prefers. We are only testing the cupper’s ability to discriminate between coffees not to identify them. This is done because the ability to identify will depend on the tasters coffee cultural background.

In the competition 8 triangular tests are set up and the competitor who singles out the most correct cups from the 8 sets, wins. If there is a tie where more than one competitor has the same score, then the one that completed the task in the shortest time wins. During the competition the cup tasters start off in pairs facing the audience.

The coffees selected for all 8 tests must be the same for all cuppers. They should be selected by a jury (this can be as large or as small as is practical) and we recommend that they represent the most common coffees in the world speciality coffee community.

All coffees should be medium roasted to the same degree and colour of roast, and ground identically. They should be prepared in a standard 1.8 litre good quality drip filter brewer with a brewing temperature between 92 to 96 degrees Celsius. The brewing cycle should be 4 to 6 minutes, and the temperature of the finished brew should be between 80 to 85 degrees when stored in a thermos flask. The brew strength should be 60 grams per. litre Celsius in thermo flasks.

Standard tap water should be used providing it is of a good quality without any detectable taints. The jury should decide if it is necessary to use filtered or purified water.

The size of each cup or glass used in the tests should be between 12.5 to 25 centilitres and the coffee volume presented to the contestants should be between 7.5 centilitres to 15 centilitres.

The 8 sets of cups should be placed in front of the competitors at the same time. The sets should be identical, but should not be placed out in the same order for the two cuppers. Furthermore, each pair should have a different set up as this will avoid those who follow trying to cheat by following what a previous contestant chose.

The cupper can use any sense to identify the odd cup. The cupper can use what is available on the table, and if preferred their own tasting spoon.

Each pair of contestants will start the testing simultaneously after a signal from the head judge. The test is over when both competitors have stepped back from the table and signalled that their test is over or after a maximum of 8 minutes. The head judge will signal when half the time has elapsed, and thereafter each minute.
The cupper must identify the odd cup by pushing it distinctly to the side or forward completely clear of its previous position.

The results should be controlled and registered by the competition jury of 2.

The winner is the contestant that has the most correct number of cups pushed aside. In the event of a tie, the contestant who completed the test with the shortest time wins.

If there are more than 8 contestants, then qualifying heats should be held with the aim of identifying the 8 best contestants who will then go on to compete in the quarterfinal.

In the quarterfinal and onwards the winner from each individual pairs competition goes on to the next round. Before the final there should be competition between the two losing semi finalists in order to determine the third or bronze place position. The final is between the two winning semi finalists.

Judges and personnel needed to run a competition

A minimum of 10 people are necessary to run a Cup Tasting Competition successfully. The group should comprise:

• A head judge
• A technical leader
• An arena organiser;
• 2 judges/time keepers/front room officials.
• 5 backroom helpers

The Functions of the Head Judge

The head judge is the person who assumes overall responsibility for the event and in particular takes overall responsibility for the detailed planning that is required for the successful implementation of the competition.
The head judge is the person who ensures that all procedures, rules, regulations and schedules are followed. 
The head judge will start and end each competition and will announce the results. 
The head judge is responsible for communication with the competitors. 
The head judge is responsible for making sure that all the forms related to the event are available.
The head judge should have the ultimate responsibility for the recruiting and registration of competitors.
The head judge has the final authority over the selection of the coffees.

The functions of the Technical Leader

The technical leader assumes overall responsibility for roasting, grinding, brewing and presentation of coffees to the right persons in the right order. 
It is the responsibility of the technical leader to ensure that the two competition judges times have placed the correct set of cups in front of each contestant so that they can monitor and register the correct results.
The technical leader will be responsible for all technical installations and the set up in the back room.
The technical leader will name and recruit the backroom staff necessary to implement the competition - a brew master, a cup setting leader and 3 runners.
The technical leader is responsible for cleaning up of the area after the competition and for the safe return of all borrowed equipment.

The functions of the Arena Leader

The arena leader assumes overall responsibility for setting up the arena according to the competition specifications and the requirements laid out in the sponsor’s contracts.
It is the arena leader’s responsibility to liaise with the sponsor(s) to ensure that they are satisfied.
It is the arena leader’s responsibility to communicate with the press and the audience.
The arena leader is responsible for the award ceremony, making sure that the awards, gifts, diplomas, uniforms, press kits and photo are available on the day. 
The promotion leader can recruit additional assistants if needed.

The judges

The judges will be responsible for ensuring that the correct set of cups is in front of each individual competitor and that they (the judges) are aware of the order for each contestant.
They will then register the results of the correct selections of odd cups and record the time each contestant takes to complete the test. 
The two judges will double check the results against each other’s
The judges will, in cooperation with the technical leader, ensure that the competition area is tidy and that all necessary equipment is present and clean prior to each heat. 
The judges are responsible for setting up each heat, the registration and presentation of the correct competition results. 
The two judges will name any assistant they need.
The two judges are responsible for cleaning up the competition area after the event and for the safe return of all borrowed equipment.

Judges and personnel in Berne 2006

AUSTRALIA

CHINA

INDIA

JAPAN

KOREA

NEW ZEALAND

THAILAND

AUSTRIA

BELGIUM

BOSNIA HERTZOGOVENA

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FINLAND

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GREECE

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IRELAND

ISRAEL

ITALY

KENYA

LEBANON

LUXEMBURG

NETHERLANDS

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UKRAINE

UNITED KINGDOM

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ARGENTINA

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EL SALVADOR

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UNITED STATES

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JAPAN

GUATEMALA

ICELAND

NORWAY

COSTA RICA

FINLAND

NEW ZEALAND

UNITED KINGDOM

KENYA

IRELAND

AUSTRIA

RUSSIA

GREECE

ITALY

AUSTRALIA

BURUNDI

ESTONIA

GERMANY

LEBANON

SWEDEN