2023 World Coffee Roasting Championship Rules &

Regulations
1. Conditions of Participation ...................................................................................................................... 4
1.1. Organization ........................................................................................................................................ 4
1.2. Rights .................................................................................................................................................. 4
1.3. Conditions of Participation ................................................................................................................... 4
1.4. Conflicts of Interest .............................................................................................................................. 6
1.5. Enforcement of Rules and Regulations ............................................................................................... 7
1.6. Application ........................................................................................................................................... 7
2. The Competition ........................................................................................................................................ 8
2.1. Competition Summary ......................................................................................................................... 8
2.2. Standards and Definitions ................................................................................................................... 9
3. Competition Procedure ........................................................................................................................... 10
3.1. Roasting Stage Area ......................................................................................................................... 10
4. Machinery, Accessories, and Raw Materials ........................................................................................ 11
4.1. Sample Roasting Machine................................................................................................................. 11
4.2. Production Roasting Machine............................................................................................................ 11
4.3. Provided Equipment and Supplies .................................................................................................... 11
4.4. Optional Equipment & Supplies ......................................................................................................... 12
5. Competitor Instructions Prior to Competition ...................................................................................... 12
5.1. Competitor Orientation Meeting......................................................................................................... 12
5.2. Coaches ............................................................................................................................................ 12
5.3. Emcees.............................................................................................................................................. 13
5.4. Interpreters ........................................................................................................................................ 13
5.5. Be on Time ........................................................................................................................................ 13
5.6. Clean and Organized Area ................................................................................................................ 13
6. Pre-Roasting ............................................................................................................................................ 13
6.1. Lab Practice and Green Evaluation ................................................................................................... 13
6.2. Sample Roasting ............................................................................................................................... 14
6.3. Open Cupping ................................................................................................................................... 14
6.4. Practice Roasting .............................................................................................................................. 14
6.5. Roast Plan ......................................................................................................................................... 15
7. Production Roasting ............................................................................................................................... 15
7.1. Roasting Time ................................................................................................................................... 15
8. Roast Plan Scoresheet Evaluation ........................................................................................................ 17
8.1. Weight Loss Evaluation Scale (Percentage) ..................................................................................... 17
8.2. Temperature Evaluation Scale .......................................................................................................... 18
8.3. Color Evaluation Scale ...................................................................................................................... 18

Written and approved by the WCE Rules and Regulations Committee

9. Production Roast Evaluation ................................................................................................................. 18
9.1. Production Roast Evaluation Preparation.......................................................................................... 19
9.2. Evaluation Procedure ........................................................................................................................ 20
9.3. Production Roast Cupping Scoresheet ............................................................................................. 21
10. Scorekeeping ....................................................................................................................................... 25
10.1. WCRC Official Scorekeeping ........................................................................................................ 25
10.2. Competitor’s Total Score ............................................................................................................... 25
10.3. Tie Scores ..................................................................................................................................... 25
10.4. Debriefing ...................................................................................................................................... 25
10.5. Overtime Penalty ........................................................................................................................... 25
11. WCRC Champion ................................................................................................................................. 26
12. Technical Issues .................................................................................................................................. 26
13. Appeals at the World Coffee Roasting Championship .................................................................... 27
13.1. Judge Related Issues .................................................................................................................... 27
13.2. Competitor Related Issues ............................................................................................................ 27
13.3. Appeals.......................................................................................................................................... 28
13.4. Appeals Reviewed by the Competition Strategic Committee ........................................................ 28
14. Competition Body Events ................................................................................................................... 28
14.1. Highlighting General Rule Variations for Competition Bodies ....................................................... 28
14.2. Competition Procedures ................................................................................................................ 29
14.3. Appeals at a Competition Body Event ........................................................................................... 33

Written and approved by the WCE Rules and Regulations Committee

1. Conditions of Participation

1.1. Organization

The World Coffee Roasting Championship (WCRC) is a program of World Coffee Events, LTD (WCE).
WCE is a wholly owned subsidiary of the Specialty Coffee Association (SCA).

1.2. Rights

All intellectual property related to the World Coffee Roasting Championship, including these Official
Rules and Regulations and the format of the competition, are the property of World Coffee Events,
LTD. No part of this document may be used or reproduced without the expressed permission of World
Coffee Events, LTD.

1.3. Conditions of Participation

1.3.1. Competition Body Qualifications

The World Coffee Roasting Championship (WCRC) is a competition open to qualified Competition
Body Champions of a World Coffee Events (WCE) sanctioned competition event. Sanctioned events
are put on by WCE Licensed Competition Bodies. Every competition year, 1 competitor from each
WCE Licensed Competition Body may participate. (To learn more about how to become a WCE
Licensed Competition Body please read the Competition Body Sanctioning Criteria and Terms, found
here: worldcoffeeevents.org/competition-bodies

1.3.2. Competition Body Champions and Substitutions

A. A Competition Body Champion is defined as the competitor who wins their Competition Body
Championship. This competitor has won the right to compete in that year’s World
Championship, or to defer candidacy to the following year. A competitor may defer candidacy
to the following year, only if they have an eligible reason for doing so (see Deferred Candidacy
(DC) Policy found here: https://worldcoffeeevents.org/deferred-candidacy-application-
general-contact-submission/ ).

B. If a Competition Body Champion successfully applies for Deferred Candidacy, they retain their
title as Competition Body Champion, and may compete in the World Championships the
following year. Once the Competition Body Champion has deferred their candidacy, the
licensed Competition Body may designate an alternate competitor from its competition in
descending order of succession, beginning with its second-place finisher. In this case, the
competitor who goes to the World Championships will hold the title of Competition Body
Competitor. Competition Body Competitors are not eligible for Deferred Candidacy, and do

Written and approved by the WCE Rules and Regulations Committee

 not hold the title of Competition Body Champion. However, all Competition Body Competitors
will be eligible to represent their coffee community by participating in the World Coffee
Championships, including being eligible to win the title of World Coffee Champion.

C. With the exception of Deferred Candidacy applicants, all Competition Body Champions who
do not compete in the worlds, for any reason, are required to give WCE notice themselves,
via [email protected] to ensure clarity. Deferred Candidacy applicants are welcome
to notify WCE of their intent to defer, without sharing any relevant details, as it can help ensure
a substitute Competition Body Competitor with enough time to participate, but it is not required.
Requests for any substitutions (Competition Body Representative Competitor) must be also
received in writing from the Competition Body at [email protected] and approved
by its Managing Director prior to competition.

1.3.3. Age requirement

Competitors must be at least 18 years of age at the time of competing in any World Coffee Events
(WCE) sanctioned event.

1.3.4. Nationality

A. Competitors must hold a valid passport from the place they represent or documentation
substantiating 24 months of residency, employment or scholastic enrolment, some portion of
which must have been within 12 months preceding the qualifying Competition Body
competition.

B. Competitors may only participate for one sanctioned Competition Body per WCE Competition
year. A competition year is relative to the World Championships for which an event is qualifying
a competitor to compete. (e.g., if the competitor is competing in any CB event that would
qualify them for a 2020 World Championship, they must compete for that CB exclusively in
any event that is a qualifier for any 2020 World Coffee Championship).

1.3.5. Multiple Passports

In case of multiple passports, the contestant must choose 1 Competition Body and qualify through
the respective sanctioned Competition Body championship.

1.3.6. Expenses

Licensed Competition Bodies are required to pay their Champion’s reasonable travel and
accommodations expenses to, from, and for the duration of the WCRC. All other expenses not
explicitly listed above are the sole responsibility of the competitor. WCE will not be liable for any
competitor expenses under any circumstance.

Written and approved by the WCE Rules and Regulations Committee

1.4. Conflicts of Interest

1.4.1. Judging

A. Competitors may not judge in any sanctioned WCRC competition (world, Competition Body,
regional) in any country, including their own, prior to the conclusion of that year’s WCRC
Event. Judges may not compete in any sanctioned WCRC competition (world, Competition
Body, or regional) in any country, including their own, prior to the conclusion of that year’s
WCRC Event.

B. WCRC judges must not coach and judge at a WCRC 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 the disqualification of the competitor. If a judge has
coached a competitor in any capacity prior to the WCRC in that competition year (which
includes events in any previous calendar year that have been qualifiers to the current WCRC)
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.

C. Competitors may not select or endorse judges within their Competition Body 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.

1.4.2. Calibration Baristas

A. Competitors who participate as a calibration barista in a judge calibration for this competition
are not eligible to compete in a sanctioned event until the completion of the competition year.
This applies to both Competition Body WCE Sanctioned events as well as the World
Competition.

B. A competitor is allowed to be a calibration barista if they are not competing in that same
competition year, for that championship. Additionally, a competitor is allowed to be a
calibration barista at the World Championships in the same competition year, if they have
failed to qualify for the World Championships at their sanctioned championships.

C. A competition year is relative to the World Championships for which a Competition Body event
is qualifying a competitor to compete.

Written and approved by the WCE Rules and Regulations Committee

Correct example: A competitor acts as a calibration barista for the 2021 World Championships. They
are allowed to compete in their Competition Body events, that would qualify them to compete in the
2022 World Championships.

Incorrect example: A competitor acts as a calibration barista for any 2021 sanctioned Competition
Body championship event (even in a country that is not their own), and then competes in the same
competition at the 2021 World Championships.

1.4.3. Other Conflicts of Interest

WCE encourages any potential conflicts of interest to be declared at the soonest opportunity, certainly
prior to the commencement of any competition by competitor, judge and/or event organizer.

Failure to declare a potential conflict in advance of a sanctioned event could result in disqualification
from events for an individual, or WCE removing endorsement for an event and its results that do not
follow these guidelines. Questions regarding conflicts of interest, or clarification of the above policy
should be directed to [email protected].

1.5. Enforcement of Rules and Regulations

The WCRC will employ these Rules & Regulations throughout the competition. If a competitor violates
one or more of these Rules & Regulations, they may be automatically disqualified from the
competition, except when the Rules designate a specific enforcement or consequence. If a judge or
competition organizer causes the violation of one or more of these Rules, a competitor may submit
an appeal, according to the process detailed in the “World Coffee Roasting Championship Appeals”
or “Competition Body Event Appeals” sections.

1.5.1. Health & Safety Clause

All Rules and Regulations are subject to change based on local and venue health and safety
requirements or guidelines. World Coffee Events will share any Rules and Regulations changes via
email ahead of the competition. These changes may include, but are not limited to changes to table
sizes or layouts; material of provided vessels or cups; limits on coaches or helpers in the competitor
preparation and practice rooms; mask or glove mandates; schedule changes for sanitization; etc.

1.6. Application

1.6.1. Competitor Registration Form

Competitors must complete the WCRC Competitor Registration Form online at

worldcoffeeroasting.org no less than 6 weeks prior to the WCRC Event. This form includes a space
to upload a scanned copy of the required valid passport or other accepted credentials (as described

Written and approved by the WCE Rules and Regulations Committee

in the “Nationality” section). Approved Competition Body Champions will receive confirmation by email
in approximately 2 weeks after receipt of all required registration documentation.

1.6.2. Late Competition Body Championship Registration

Competition Body Champions from competitions conducted less than 6 weeks prior to the WCRC
Event must submit all registration materials no more than 5 days after their Competition Body event.
Failure to meet these criteria may result in denial of participation.

1.6.3. Competitor Questions

All competitors are personally responsible for reading and understanding current WCRC Rules &
Regulations and scoresheets, without exception. All WCRC documents are available at
worldcoffeeroasting.org. Competitors are encouraged to ask questions prior to arriving at the WCRC.
If any competitor is unclear as to the intent of any of the rules and regulations it is their responsibility
to clarify that position with the Rules and Regulations Committee prior to the WCRC by contacting
[email protected]. Competitors will also have the opportunity to ask questions during the
official Competitors Meeting held prior to the start of the competition.

1.6.4. Terms & Conditions

Competitors and the World Coffee Roasting Champion are visible spokespeople of the World Coffee
Roasting Championship event and role models of the specialty coffee industry, and as such must:

A. Permit World Coffee Events Ltd., its stakeholders, agents and representatives to use the
competitor’s name, image or likeness in any format without charge for any business purpose,
including but not limited to marketing promotion.

B. Read and abide by the Competitor Code of Conduct document found on the WCRC website.

C. Read and abide by the Champion Code of Conduct document found on the WCRC website.

2. The Competition

2.1. Competition Summary

The championship is comprised of 1 round and will have these components:

A. Pre-Roasting – lab practice, green evaluation, sample roasting, open cupping, and roast plan.

B. Production Roasting

C. Production Roast Evaluation

Written and approved by the WCE Rules and Regulations Committee

2.2. Standards and Definitions

2.2.1. Green Coffee Information

A. All green coffee in the competition will be of the species Coffea arabica, produced in various
countries or regions. Competitors will be provided with total of 5 different types of green coffee
designated for each roast category: one competition coffee to be used specifically for Single
Origin coffee roast, three competition coffees to be used for Blend coffee roast, and one
practice coffee to practice with the roasting machine. Competitors will be informed of the
provided coffees on site at the orientation meeting.

B. Green Coffees may have been processed by any of the different processing methods (e.g.,
washed [wet-process], natural [dry-process], semi-washed, etc.)

2.2.2. Green Coffee Samples

350-500 grams of green coffee, one from each available option, will be provided to competitors for
their green bean evaluation and sample roasting. The green coffee samples provided will be randomly
pulled from the bulk quantity of each green coffee option. Competitors may green grade any of the
samples provided for their own reference.

2.2.3. Green Coffee for Competition

A. Up to 6.0kg in quantity of each green coffee will be provided to competitors at their production
roasting time, which corresponds to their green coffee needs. The stage manager will ensure
green coffees are randomly pulled from the bulk quantity of each green coffee option.
Competitors must use the provided green beans for the production roasting.

B. Single Origin coffee should be roasted using only the provided Single Origin green coffee, and
Blend coffee should be produced using the provided green coffee options.

C. Each green coffee option provided for the Blend coffee must be used a minimum of 10% of
the total weight of the Blend coffee submission and the production must correspond with the
Roast Plan.

D. Non-compliance with these requirements will result in a score of 0 being given in all categories
on the Production Roast Evaluation scoresheet for that coffee.

2.2.4. Roast Color

Roasted and ground coffee will be evaluated for roast color using the provided colorimeter.
Instructions and the grind size for the roast color evaluation will be given during the competitor tutorial
time. Competitors may bring their own roasted coffee sample to be calibrated with the provided

Written and approved by the WCE Rules and Regulations Committee

colorimeter. If the sponsored colorimeter has multiple reading settings, the setting to be used will be
agreed upon and communicated in the orientation meeting.

2.2.5. Roasted Coffee Submission

The roasted coffee product will be submitted by the competitor as their final product to be evaluated
by judges. The submission should be completed by competitors before their production roasting time
is finished. The roasted coffee submission should be a total of 2 products: one Single Origin and one
Blend coffee. Competitors will be evaluated only on the work associated with the coffee(s) included
in the roasted coffee submission, and no other work. Coffee submitted for judging must be from the
selection offered by the competition officials. The roasted coffee submission must weigh a minimum
of 1.5kg each, presented in the packaging supplied for this purpose. If a competitor plans post-roast
blend, the coffee submitted should be the final, completely blended product.

2.2.6. Roast Plan

Competitors will submit a Roast Plan for each production roast. Competitors should clearly describe
the weight loss, temperature, color reading of their roasted coffee, and provide a description of the
sensory results of the production roast by completing a descriptive assessment form from the SCA’s
Coffee Value Assessment (CVA). The CVA includes intensity ratings and check-all-that-apply (CATA)
descriptors. The CATA descriptors correspond to the inner circles of the SCA/WCR/UC Davis Coffee
Taster’s Flavor Wheel. Competitors are also encouraged to add extra descriptors not present within
the CATA boxes in the space provided.

The descriptive assessment should be completed for each of the sensory attribute categories that
judges assess (fragrance/aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel).

3. Competition Procedure

3.1. Roasting Stage Area

A. During competition time, non-competitors should not give assistance or input to competitors,
or interfere in any way with the competitor, judges, stage manager or the competition
procedure. Failure to comply with this may lead to disqualification of the competitor.

B. Officials will warm up roasting machines for a period of 30 minutes before the first competitor
is to begin roasting. The roasting machine warm-up temperature will be announced at the
competitor orientation meeting. The machines will be returned to the same warm-up
temperature before the next competitor competes. Competitors may be given 5 minutes of
preparation time to adjust their own warm-up temperature before their sample roasting time
begins.

Written and approved by the WCE Rules and Regulations Committee

 C. All green coffee will be given to competitors by the stage manager or technical officials right
before each activity starts.

D. No coffee may leave the venue from the beginning of the competition until the competition
ends under penalty of disqualification. All coffees for the competition will be collected by
officials immediately after each activity (e.g., sample roasting, practice roasting, production
roasting, etc.). Competitors are allowed to take some of their sample roast or practice roast
coffees to the open cupping area.

E. Competitors will be allowed to collect their roasted coffee after the awards ceremony.

F. The roasted sample, practice, and production coffee may be brewed at the WCRC bar to serve
the audience during the event with non-disclosure of competitor information. Audiences may
have an opportunity to blind vote for their favorite production coffee at the WCRC bar. The
submitted coffee may be brewed by WCE volunteers using the same recipe for the sponsored
brewing equipment.

4. Machinery, Accessories, and Raw Materials

4.1. Sample Roasting Machine

A coffee roasting machine designed for roasting 100-500g samples will be provided.

4.2. Production Roasting Machine

The roasting machines provided will be manually operable, between the advertised 3-6kg capacity
and will be installed according to local laws for safety and environmental effects. No use of automation
mode will be allowed during the competition.

WCE will make every effort to ensure that competitors can use the same roasting machine for both
practice and production, but this will not be guaranteed.

4.3. Provided Equipment and Supplies

The competition area will be equipped with the following:

A. Lab Station:

i. Lab Tool Table (e.g., moisture measuring device, density measuring device, sizing
screens, etc.)

ii. Green Evaluation Workstation (e.g., green grading table, mat, trays, etc.)

B. Sample Roasting Machines

Written and approved by the WCE Rules and Regulations Committee

 C. Production Roasting Machines

D. Cupping Station (e.g., grinder, water source, cupping supplies, scales, colorimeter etc.)

E. Containers and accessories for competition

4.4. Optional Equipment & Supplies

Competitors may bring their own cupping spoon and manual note-taking implements (e.g., notebook,
papers, pens, etc.). No electronic devices or items that can provide any additional resources for
competitors are allowed to be used during any competition time. Stopwatches or flashlights may be
used as long as that is their sole purpose (e.g., no cell phone for use as a stopwatch).

Competitors may only use items provided by the competition (or listed as optional above) during the
competition time, no other resources may be utilized.

5. Competitor Instructions Prior to Competition

5.1. Competitor Orientation Meeting

Prior to the start of the Event, a Competitor Orientation Meeting will take place, either online or in
person. Meeting details will be emailed to competitors ahead of the event. This meeting is mandatory
for all competitors. During this meeting the Event Manager will make announcements, explain the
competition flow, cover the competition schedule, and share images of the stage and backstage
areas. This will be an opportunity for competitors to ask questions and/or voice concerns to the Event
Manager. If a competitor does not attend the orientation meeting and has not made advance plans
with the WCE event organizer to address their absence, they are subject to disqualification by the
presiding head judges.

Temperature recording and roasting equipment information will also be shared at the Competitor
Orientation Meeting.

5.2. Coaches

Instructions or ‘coaching’ may not be provided to a competitor during their competition time under
penalty of disqualification. WCE encourages audience participation and enthusiastic fan support that
does not interfere with the competition. Coaches, supporters, friends, or family members are not
allowed on stage or to interfere with the competition while it is in progress, otherwise the competitor
is subject to disqualification by the stage manager or presiding head judge.

Competitors may have 1 coach with them during the open cupping time. However, no coaches are
allowed during the competitor’s Production Roast Evaluation cupping.

Written and approved by the WCE Rules and Regulations Committee

5.3. Emcees

There is no scored speaking element to this competition, but the competitors may be asked questions
by the emcee during competition time and should be available to respond to questions. Competitors
may also be included in scheduled interviews by the emcee during the course of an event.

5.4. Interpreters

Competitors may bring their own interpreter. When speaking to the competitor, the interpreter is only
allowed to translate what the emcee or head judge has said. When a competitor speaks, the
interpreter is only allowed to translate exactly what the competitor has said. No additional competition
time will be allotted with the use of an interpreter. It is the competitor and coaches' responsibility to
read the Interpreters Best Practice document that is available from worldcoffeeroasting.org.

5.5. Be on Time

Competitors should be at the competition area 45 minutes prior to their scheduled competition and
practice times. Any competitor who is not onsite at the start of their competition time may be
disqualified. If the schedule is delayed, the competitor and coach must be present for the start of their
round. No additional time will be provided if a competitor is late for their competition time.

5.6. Clean and Organized Area

Competitors should keep their stations clean and organized. If a competitor is disorganized,
disruptive, or otherwise unprofessional the head judge may charge a 1-point deduction on the Overall
Scoresheet.

6. Pre-Roasting
Competitors will have scheduled times for each part of Pre-Roasting. Competitors will not have access
to the competition equipment or coffees except during scheduled times.

6.1. Lab Practice and Green Evaluation

A. Prior to Sample Roasting competitors will be scheduled for 1 hour of lab practice time.

B. Competitors can use this time to familiarize themselves with the laboratory equipment and
they may also use this time for green evaluation.

C. Green evaluation is not scored and for the competitor’s reference only.

Written and approved by the WCE Rules and Regulations Committee

6.2. Sample Roasting

A. Competitors will have between 30 minutes - 1 hour of sample roasting time, depending on the
sponsored machine type.

B. Competitors will be given 350-500 grams of each green coffee option. Sample roasting must
come from these provided samples. Competitors may green grade these samples for their
own reference during lab practice.

C. Sample roasts are for the competitor’s own personal use in order to determine roast
parameters and green coffee attributes and will not be submitted for evaluation.

D. Competitors are expected to work in an organized and respectful manner towards other
competitors and technical officials.

E. Competitors will receive time calls of 15 and 5 minutes remaining. Competitors may not start
a new roast if they have less than 5 minutes remaining.

6.3. Open Cupping

A. Competitors will have between 30 minutes and 1 hour of open cupping time, per the schedule
determined by organizers.

B. Competitors may examine and handle (e.g., grind, brew, evaluate color, cup, etc.) their
roasted samples in the open cupping area during their scheduled time. Open cupping may be
scheduled over multiple days.

C. Competitors may bring 1 coach with them to Open Cupping. No more than 1 coach is
permitted.

D. Competitors, coaches, volunteers, etc. cannot remove any coffees used in the competition
from the competition area. This includes roasted sample, practice, and production coffees.

6.4. Practice Roasting

A. Competitors will have between 30 minutes and 1 hour of practice time on the roasting
machines, per the schedule determined by organizers.

B. WCE will provide coffee for practice roasting. This will not be the same coffee that is supplied
for the production roast, but a practice coffee for the purpose of allowing the competitor to gain
working knowledge of the machines and roast logging system provided.

Written and approved by the WCE Rules and Regulations Committee

 C. Competitors can choose a selected profile from their practice time as a reference curve for
their competition roast if they prefer; they will need to clearly make note of this on their Roast
Plan and inform the stage manager or technical officials of their preferred roast profile number.

D. Competitors will receive time calls of 15 and 5 minutes remaining. Competitors may not start
a new roast if they have less than 5 minutes remaining.

6.5. Roast Plan

A. Competitors will submit their Roast Plan at the scheduled time.

B. The Roast Plan is a written log of the proposed roast profile(s) and the reasons for those
selected roast profile(s). Competitors should clearly describe the weight loss, temperature,
color reading of their roasted coffee, and provide a description of the sensory results of the
production roast by completing a descriptive assessment form from the SCA’s Coffee Value
Assessment (CVA). The CVA includes intensity ratings and check-all-that-apply (CATA)
descriptors. The CATA descriptors correspond to the inner circles of the SCA/WCR/UC Davis
Coffee Taster’s Flavor Wheel. Competitors are also encouraged to add extra descriptors not
present within the CATA boxes in the space provided.

C. The descriptive assessment should be completed for each of the sensory attribute categories
that judges assess (fragrance/aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel).

D. Competitors will submit separate Roast Plans for Single Origin and Blend coffees.

E. Each green coffee option will be given to competitors right before their production roasting
time. Therefore, competitors should clearly write their required quantity of green coffee for
each roast profile.

F. If the competitor plans to do either a pre-roast or a post-roast blend, they should specify each
roast profile on each Roast Plan, including the ratio of the blend and the timing of blending.

7. Production Roasting
Competitors will have scheduled times for Production Roasting. Competitors will not have access to
the competition equipment or coffees except during scheduled times.

7.1. Roasting Time

A. Up to 6kg of each green coffee for Single Origin and Blend coffee roasts will be issued to the
competitor. Quantities of green coffee will be issued according to the competitor’s Roast Plan.
Green coffee will be issued before the competitor’s production roasting scheduled time slot. If

Written and approved by the WCE Rules and Regulations Committee

 the competitor chooses to create a post-roast blend, the Roast Plan must state the quantities
and order of each different roast profile, and the ratio and timing of blending.

B. Competitors will have an assigned production roasting time and will be assigned 30 minutes
for Single Origin and 1 hour for Blend coffee roast(s). The roasting time for each category can
be scheduled for different times depending on the overall event schedule. Competitors are
responsible for making sure they know when their competition time is and making sure they
are there on time.

C. Competitors must place the coffee product on the provided table then raise their hand and call
“time” to end their competition time. Competitors may call "time" to stop their roasting time
before the end of the allotted time if they so choose.

D. Officials will warm up roasting machines for a period of 30 minutes before the first competitor
is to begin roasting. The roasting machine warm-up temperature will be announced at the
competitor orientation meeting. The machines will be returned to the same warm-up
temperature before the next competitor competes. Competitors may be given 5 minutes of
preparation time to adjust their own warm-up temperature before their sample roasting time
begins. Competitors may not touch green coffee during the warm-up time.

E. Competitors will receive time calls of 30, 15, and 5 minutes remaining. Competitors may not
start a new roast if they have less than 5 minutes remaining for their competition time.

F. Start temperature is the temperature recorded when the competitor moves the green coffee
hopper lever, and the coffee descends into the roast chamber. End temperature is the
temperature recorded when the competitor opens the roast chamber. Competitors should
check the official temperature recordings with the technical official before leaving the
competition station. More temperature recording information will be shared at the competitor
meeting.

G. Roasting machines will have time/temperature logging systems, which will log and display
real-time roasting information to the competitor, the technical officials, and to the audience.

H. The roast log information will be recorded and saved for the Roast Plan evaluation. For
accurate recording, competitors should push the stop button on the logging system
immediately after they dump the roasted beans into the tray, or at the same time. In case of
any technical issues on the logging system, technical officials will manually log the roasting
information, and this will replace the data from the logging system when agreed upon by the
head judge and stage manager.

Written and approved by the WCE Rules and Regulations Committee

 I. Competitors will be given a demonstration and practice time on the time/temperature logging
system prior to competition. It is the responsibility of the competitor to ensure the roasting log
system is ready, enabled, and logging the roast accurately. Any roasts not logged will be
discarded. If the competitor attempts to change the system setting the competitor will be
disqualified.

J. If the sponsored roasting machine allows for airflow adjustment, the competitor may choose
to utilize this control if they want, however it will not be scored in any way. At the start of each
competitor’s competition time the airflow will be reset to a fixed setting announced at the
orientation meeting.

K. If the competitor creates a post-roast blend, they must submit a Roast Plan for each roast.
The final Roast Plan score for the post-roast blend will be the average of all submitted Roast
Plans.

L. Competitors are responsible for and in charge of their roasting process during the competition
time. The roasting process also includes charging, dropping, cleaning, and packaging. There
will be no assistance provided by volunteers or technical officials.

M. Roast color will be measured by an official designated by the stage manager or head judge.
The roast color measurement will be taken between 30 minutes and 4 hours after the
submission is completed. If the competitor is post-roast blending, a 100g sample of each
coffee must be submitted separately for roast color evaluation.

8. Roast Plan Scoresheet Evaluation

The evaluation scale for the Roast Plan Scoresheet is 0 to 3.

0 – None to evaluate or out of acceptable range

1 – Not very accurate (acceptable/average)
2 – Somewhat accurate (good/very good)
3 – Very accurate (excellent/extraordinary)

8.1. Weight Loss Evaluation Scale (Percentage)

The end weight of each roast will be measured by technical officials during the production roasting
time and scored. Competitors will need to specify the expected weight loss percentage of each roast.
To earn a score “Very Accurate”, the expected weight loss will have no more than +/- 0 to 2%
difference from the actual weight loss percentage measured by the technical officials. 1 point will be
deducted for every subsequent +/- 2% of variance. A weight loss variance exceeding +/- 6.1% will
result in 0 points.

Written and approved by the WCE Rules and Regulations Committee

Weight Loss Percentage Evaluation Scale:
3 = +/- 0 to 2%
2 = +/- 2.1 to 4%
1 = +/- 4.1 to 6%
0 = more than +/- 6.1%

8.2. Temperature Evaluation Scale

The start and end temperatures of each roast will be measured by technical officials during the
production roasting time and scored. To earn a score of “Very Accurate”, the temperature will
accurately be described on the Roast Plan Scoresheet. 1 point will be deducted for every subsequent
4ºC of temperature variance. A temperature variance exceeding +/- 8.1ºC will result in 0 points.
Competitors who choose to use Fahrenheit degrees in their roasting plan and operations will be
judged based on that scale, that allows for the same variance from their predicted temperature when
scoring.
Temperature Evaluation Scale:
3 = Accurate
2 = +/- 0.1ºC to 4ºC
1 = +/- 4.1ºC to 8ºC
0 = more than +/- 8.1ºC

8.3. Color Evaluation Scale

The roast color of each roast will be measured by technical officials during the production roasting
time and scored. To earn a score of “Very Accurate”, the roast color will be described within 3 points
of variance on the scale. 1 point will be deducted for every 3 points of variance. A roast color variance
exceeding +/- 9.1 points will result in 0 points.
Color Evaluation Scale:
3 = +/- 0 to 3
2 = +/- 3.1 to 6
1 = +/- 6.1 to 9
0 = more than +/- 9.1

9. Production Roast Evaluation

A. Competitors and judges will participate in cuppings, featuring all the roasted coffees
submitted. The cupping tables for competitors and judges will be separated and may be
scheduled for different times.

Written and approved by the WCE Rules and Regulations Committee

 B. The Production Roast Evaluation by judges for each coffee category may be scheduled on
different days depending on the overall event schedule.

C. The Production Roast Evaluation by judges for each coffee category (single origin and blend)
may be comprised of 2 tables of cupping. The first table will consist of the submissions of the
competitors whose roasting times were in the first half of the schedule. The second table will
consist of the submissions from the remaining competitors.

D. All Production Roast Evaluations will be double blind. An official will mark each competitor's
submitted coffee with a code and keep an answer key to decode the coffees. A second official
will create a new code from the first official’s set of codes, mix the order, and keep a separate
answer key.

E. 3 cupping judges and 1 non-scoring head judge who have overseen the previous day’s
competitions will cup together. Judges may not physically touch or lift the cups at any time,
and judges will 'break crusts' (stirring the cups to collapse the coffee grounds) as arranged by
head judge. Only cupping judge scores will count towards the total scores.

F. 3 to 5 cups of each coffee will be prepared to common industry cupping standards and
practices, and the cupping will proceed according to the direction and protocol established by
the head judge. All cupping judges and competitors should listen carefully to directions from
the head judge and follow all directions and protocols.

G. Judges and competitors will be expected to follow standard SCA cupping protocols and may
not physically touch or move cups at any time.

H. The head judge(s) will be designated by WCE (based on judging and professional experience)
to oversee the competition and lead the calibration, deliberation, and debrief during the
competition.

9.1. Production Roast Evaluation Preparation

A. All samples will have been rested for a minimum of 8 hours.

B. The sample shall be ground as close to the cupping as possible. Samples should be covered
between grinding and brewing.

C. Samples should be weighed out as whole beans to the ratio of 8.25g per 150ml of water.

D. Grind particle size will be slightly coarser than typically used for paper filter drip brewing. The
grinder setting used for the Production Roast Evaluation will be announced on site at the
orientation meeting at the discretion of the head judge. 3 to 5 cups from each sample should
be prepared to evaluate sample uniformity.

Written and approved by the WCE Rules and Regulations Committee

 E. Prior to the first cup of each coffee, the grinder will be purged by grinding a cleansing quantity
of the sample. Then the grinding of each cup will commence, individually into the cupping
glasses or bowls, ensuring that the whole and consistent quantity of sample gets deposited
into each cup. A lid will be placed on each cup immediately after grinding.

F. Water used for cupping should be clean and odor free, but not distilled or softened. The water
should be freshly drawn and brought to approximately 93ºC (200ºF) at the time it is poured
onto the ground coffee.

• Chlorine: None

• Calcium Hardness: 50–175 ppm CaCO3

• Alkalinity: At or near 40–70 ppm CaCO3

• pH: 6–8

G. Once the judges finish dry fragrance evaluation, the hot water should be poured directly onto
the measured grounds to the rim of the cup, making sure to wet all the grounds. The grounds
will be left to steep undisturbed for a period of 4 minutes before evaluation begins.

9.2. Evaluation Procedure

A. First, judges will complete a descriptive assessment of the production roast, beginning with a
visual inspection for roast color.

B. For the following cupping steps, judges will first assess the overall intensity of the attribute
category (fragrance, aroma, etc.). They may place a tick anywhere along the intensity scale,
even between integer numbers. If the intensity changes over time, judges may add a second
mark and show the direction of change with an arrow above the scale. Then they will mark the
specified number of "check-all-that-apply" (CATA) descriptors for the category by ticking the
relevant CATA boxes. Following that, the judges may also add other descriptors. This may be
necessary if the judges would like to identify a very precise descriptor or when there is a clear
note that does not belong to any category.

C. Fragrance of the dry grounds is assessed, and its overall intensity rated. The characteristics
found in fragrance are marked in the corresponding CATA section. The affective score of
Fragrance is also marked at this point.

D. After infusing with water, judges will assess the aroma of the crust and leave it unbroken for
at least 4 minutes. Judges will again assess the aroma while the crust is broken, rating its

Written and approved by the WCE Rules and Regulations Committee

 overall intensity, and marking any additional characteristics found in the CATA section or
adding any required additional descriptors.

E. Flavor, Aftertaste, Acidity, Sweetness, and Mouthfeel: when the sample has cooled to 70ºC
(160ºF), the sensory descriptive evaluation of the coffee should begin by assessing the brew
in the mouth. A spoonful of brew from each cup is slurped into the mouth in such a way to
cover as much area as possible, especially the tongue and upper palate. Judges assess each
section, working their way down the descriptive assessment form.

F. Judges will repeat the assessment at least three times, as the sample cools down. If the
intensity or attributes of a section changes as the samples cool, judges will re-mark the section
(intensity and/or CATA boxes) and draw an arrow to indicate the direction of the change.

G. Descriptive assessment of the samples should cease when the samples reach approximately
20ºC (70ºF).

H. Once the judges have completed each category of the descriptive assessment of the roasts
provided, they will mark the remaining affective scores in the "affective coffee evaluation"
section on the scoresheet (all but “Fragrance”, that has been already assessed while the
grounds were still dry). Judges will also score the production roasts in the "Overall" category
at this time.

I. Accuracy scores will be determined by the judge after the blind evaluation, in deliberation, by
comparing the descriptive assessments provided by the competitor as a part of their roast plan
with the judges completed descriptive assessments.

9.3. Production Roast Cupping Scoresheet

Scoring is based on the Production Cupping Scoresheet. The scoresheet includes 2 types of scores:
affective coffee evaluation and accuracy of coffee descriptors. Roast defects are also part of the
scoresheet.

9.3.1. Coffee Evaluation

A. The words in parentheticals are meant to draw parallels to 9-point hedonic scale used to
evaluate an assessors’ perception of quality. Although the scoring range is a full 0-9, we do
not anticipate the use of scores 1-3 in the context of the competition.

0 – None to evaluate

(1 – Extremely Low)

(2 – Very Low)

Written and approved by the WCE Rules and Regulations Committee

 (3 – Moderately Low)

4 – Acceptable (Slightly Low)

5 – Average (Neither High nor Low)

6 – Good (Slightly High)

7 – Very Good (Moderately High)

8 – Excellent (Very High)

9 – Extraordinary (Extremely High)

B. Available scores range from 0 to 9. Half points are not allowed. A score of 0 indicates that
nothing was available to score in this category (e.g., that no coffee was served to the judge to
evaluate). Scores of 0-3 require the approval of the Head Judge. These scores and terms are
reflective of the affective assessment completed under the SCA’s Coffee Value Assessment
(https://sca.coffee/value-assessment).

C. Judges will rate their impression of quality of each component on the scoresheet, based on
their perception of the component and their understanding of how that component will be
valued in the marketplace from a quality perspective. The Overall section takes into
consideration the combination of the components.

D. “Aroma” is defined as the smell of the coffee brew. Judges will first evaluate the intensity of
the aroma, marking their perception of the sample’s intensity using the scale on the
scoresheet, before evaluating and noting their perception of the aroma’s complexity and
clarity. Finally, judges will note any descriptors that are especially associated with the aroma
of the brewed coffee (e.g., “fruity,” “sweet,” “chocolate”).

E. “Flavor” is defined as the combined perception of basic tastes (including sweet, sour, salty,
bitter, and umami) and aromatic qualities, mostly perceived retro-nasally. It represents the
coffee's principal character, the "mid-range" notes, in between the first impressions given by
the coffee's first aroma and acidity to its final aftertaste. It is a combined impression of all the
gustatory (taste bud) sensations and retro-nasal aromas that go from the mouth to nose. The
score given for Flavor should account for the intensity, quality, and complexity of its combined
taste and aroma, experienced when the coffee is sipped into the mouth involving as much of
the palate as possible during evaluation.

F. Closely related to “Flavor,” “Aftertaste” is defined in coffee cupping as the combined sensation
of basic tastes and aromatic qualities that remain after coffee has left the mouth, either via
swallowing or spitting. Judges will evaluate Aftertaste based on the length of positive flavor
(taste and aroma) qualities emanating from the back of the palate and remaining after the

Written and approved by the WCE Rules and Regulations Committee

 coffee is expectorated or swallowed. If the Aftertaste detracts from the experience of the cup
(e.g., astringency or bitterness), lower marks should be given; whereas if the aftertaste
contributes positively to the experience of the cup, higher marks should be given.

G. “Acidity” is defined as the perception of acid in coffee, often described as "brightness" when
favorable or “sour” when unfavorable. At its best, acidity contributes to a coffee's liveliness,
sweetness, and fresh fruit character and is almost immediately experienced and evaluated
when the coffee is first slurped into the mouth. Acidity that is overly intense or dominating may
be unpleasant, however, and excessive acidity may not be appropriate to the flavor profile of
the brewed coffee.
Judges will first evaluate the intensity of acidity in the brewed coffee, from low to high,
recording it in the corresponding scale, before noting any descriptors that are especially
associated with the acidity of a coffee. Broadly understandable descriptors are most valuable.

H. “Sweetness” is defined as the impression of a sweet taste or scent in brewed coffee. If a judge
perceives a sample as “sweet,” they will evaluate the intensity of perceived sweetness in the
brewed coffee, from low to high, before noting any descriptors that are especially associated
with the perceived sweetness of the sample (e.g., “brown sugar,” “pleasant,” “overpowering”).

I. “Mouthfeel” is defined as the tactile sensation of coffee in the mouth, based solely on a coffee
brew’s thickness and texture (not flavor). “Thickness” refers to the perceived weight or
viscosity of the brew (e.g., “thin” or “light,” “thick” or “heavy”), while “texture” refers to the
perceived sensation of grittiness or smoothness (“rough,” “creamy,” “smooth,” “mouth-
drying”). Judges will first evaluate the “thickness” (“weight” or “viscosity”) of the brewed coffee
and mark this as “intensity” using the scale on the scoresheet, before noting any descriptors
that are especially associated with the thickness or texture of the coffee. Brews with light or
heavy mouthfeel may receive high scores relative to the quality of the tactile feeling in the
mouth. Some brews with lighter mouthfeel may also have a pleasant feeling in the mouth.
However, coffees expected to be high in body can receive equally high preference scores
although their intensity rankings will be quite different.

J. The “Overall” scoring aspect is meant to reflect the holistically integrated rating of the sample
as perceived by the individual judge. The perception of “balance,” or how the various aspects
of Flavor, Aftertaste, Acidity, Mouthfeel, and Sweetness of the sample work together and
complement or contrast to each other, may factor into this score. A judge’s perception of the
stability of the sample, or how well it “holds” its character over time as it cools, may also factor
into this score. A sample with many highly pleasant aspects, but not quite “measuring up”
would receive a lower rating. An exemplary example of preferred characteristics not fully

Written and approved by the WCE Rules and Regulations Committee

 reflected in the individual score of the individual attributes might receive an even higher score.
This is the step where the judges make their personal appraisal.

9.3.2. Accuracy of Coffee Descriptors

A. The words in parentheticals are meant to draw parallels to the descriptive words used in the
traditional 6-point scale used to evaluate experience common across the WCCs.

0 – None to evaluate or out of acceptable range

1 – Not very accurate (acceptable/average)

2 – Somewhat accurate (good/very good)

3 – Very accurate (excellent/extraordinary)

B. Available scores range from 0 to 3. Half points are not allowed. Judges should score as
follows: A score of 0 indicates that nothing was available to score in this category (e.g., no
descriptors were named). A score of 1 indicates that the elements in this category were
incorrect or not very accurate (acceptable/average). A score of 2 indicates that elements in
this category were somewhat accurate (good/very good). A score of 3 indicates that elements
in this category were mostly or all accurate (excellent/extraordinary). All scores are weighted
and multiplied by 3. Scores of 0 require the approval of the head judge.

C. The judges will compare the information submitted by competitors in their roasting plans with
their sensory experience for each of the components of the scoresheet to evaluate this
category.

9.3.3. Roast Defects

A. There are multiple Defects that may arise from the roasting process, which can affect the
quality of the sample negatively. They are scored on a zero to five scale based on the intensity
of the Defect as perceived by the judge. A score of zero would mean that the Defect was not
present and a score of five would indicate that the Defect was overwhelming the sample.
These Defects are: Underdevelopment, Overdevelopment, Baked, and Scorched.

B. Underdevelopment: Underdevelopment relates to insufficient development of acidity,

sweetness, and flavor through roasting. It tastes like aggressive acidity and flavors at the front
of the palate with no finish or aftertaste. It may also be involved with green/vegetative notes
in the SCA Flavor Wheel.

C. Overdevelopment: Overdevelopment relates to the destruction of flavors via excessive

roasting. It tastes like when all acidity and flavor have been muted. It may also be associated
with Roasted references on the SCA Flavor Wheel.

Written and approved by the WCE Rules and Regulations Committee

 D. Baking: Baking relates to the stalling of the caramelization process. It tastes like popcorn, or
hard cereal/oat flavors. It may also be involved with cereal notes in the SCA Flavor Wheel.

E. Scorching: Scorching relates to the application of excessively high heat in roasting. It may
taste like ashy or burnt notes in the SCA Flavor Wheel.

F. The roasting defects listed above found by cupping judges and agreed upon by the head judge
will be part of the cupping score evaluation.

10. Scorekeeping

10.1. WCRC Official Scorekeeping

The WCRC official scorekeepers are responsible for adding all scores and for keeping all scores
confidential.

10.2. Competitor’s Total Score

The competitors total score will be calculated by adding the Roast Plan scoresheet total(s) to the
Production Cupping scores from each sensory judge, and then by subtracting any penalties.

10.3. Tie Scores

A. If there is a tie between 2 or more competitors, the competitor with the higher total Single
Origin Production Cupping score will be ranked higher.

B. If there is still a tie between 2 or more competitors, the competitor with the higher total Blend
Production Cupping score will be ranked higher.

C. If there is still a tie the competitor with the higher Single Origin Roast Plan Scoresheet will be
ranked higher.

10.4. Debriefing

Following the competition, competitors will have an opportunity to review their scoresheets with the
judges by the schedule announced by the event organizer, this may be in person or online.
Competitors will not be allowed to keep their original scoresheets before the WCE event manager
scans the copy of the scoresheets.

10.5. Overtime Penalty

If a competitor has not finished their roasting or submission during their allotted time period, they are
allowed to proceed until the submission is completed. One-quarter (.25) point will be deducted for

Written and approved by the WCE Rules and Regulations Committee

every 1 second over the allotted time from the competitor’s total score, up to a maximum penalty of
15 points (1 minute). Any coffee submitted 1 minute after the conclusion of the competition time will
be disqualified (i.e., the evaluation of the coffee submission will not be added to the other evaluations
of the competitor).

11. WCRC Champion

The judges are looking for a champion who:

A. Demonstrates the ability to evaluate green and roasted coffee.

B. Demonstrates the ability to use and master roasting equipment.

C. Demonstrates the ability to develop the roast to meet the planned taste.

D. Describes accurately the final roasted product as defined in their Roast Plan.

E. Produces the best quality roast with the coffee provided.

12. Technical Issues

A. During the competition, if the competitor believes there is a technical problem with any of the
WCRC-provided equipment, they should contact the head judge or WCRC stage manager
immediately.

B. If the head judge agrees there is a technical problem that can be easily resolved, they will
decide the appropriate amount of time for the competitor to be credited. Once the technician
has fixed the problem, the competitor’s time will resume.

C. If the technical problem cannot be solved in a timely manner, the head judge will make the
decision whether or not the competitor should wait to continue their competition or stop and
start again at a reallocated time.

D. If a competitor must stop their competition time, the competitor, along with the head judge and
stage manager will reschedule the competitor to compete in full again at a later time.

E. If it is determined that the technical issue is due to competitor error, the head judge may
determine that no additional time will be given to the competitor, and the preparation or
competition time will resume without time being credited.

Written and approved by the WCE Rules and Regulations Committee

13. Appeals at the World Coffee Roasting Championship

13.1. Judge Related Issues

Most scorekeeping questions will be answered during competitor debrief. If a competitor objects to
the scores given by one or more judges, the competitor can meet with their head judge during the
competitor debriefing to explain their protest. If the head judge is unavailable, the competitor may
discuss with the Judge Operations Lead onsite. If the issue is not solved, the competitor may protest
in writing to WCE (see Appeals below). This will be reviewed by judge leadership and the WCE
Competition Operations Committee. They will make a decision and a representative of the WCE
Competition Operations Committee will inform the competitor of the decision.

If in the unlikely event that the head judge or any other WCRC personnel discovers or suspects
potential dishonest behavior by a WCRC judge during a competitor’s evaluation, then the following
will apply:

• The head judge will request the return of all applicable scoresheets from the official
scorekeeper.

• The head judge will meet with the WCRC judge(s), WCE Staff, and WCE Competition
Operations Committee Chair(s) to evaluate the situation.

• The WCE Staff and WCE Competition Operations Committee Chair(s) will then rule upon
the matter in a closed meeting.

• If the matter of dishonesty is extensive, the WCE Competition Operations Committee

Chair(s) has the power to rule that the WCRC judge will be excluded from judging in any
future WCRC sanctioned competitions.

13.2. Competitor Related Issues

If a competitor has an issue or protest to make regarding the WCRC during the competition, the
competitor should contact the WCRC event organizer. The event organizer will then determine
whether the issue can be resolved on-site at the WCRC, or whether the issue will require a written
appeal following the WCRC.

If the WCRC event organizer decides that the issue and/or protest can be solved on-site at the WCRC,
the WCRC event organizer will contact the involved party or parties to ensure fair representation. The
competitor’s issue and/or protest will be discussed, and a decision will be made jointly, on-site by the
WCRC event organizer and the designated onsite representative of the WCE Judge Operations Lead.
The WCRC event organizer will inform the competitor of the decision.

Written and approved by the WCE Rules and Regulations Committee

13.3. Appeals

If a person does not agree with a decision, they may appeal the decision in writing to the WCE
Competition Operations Committee. All decisions made by the committee are final.

The appeal letter must include the following:

• Name

• Date

• A clear and concise statement of the complaint

• Date and time references (if applicable)

• Comments and suggested solution

• Party/Parties involved

• Contact information

Any written protests/appeals omitting this information will not be considered. All persons must submit
their written complaint or appeal to the WCRC Event Manager via email to
[email protected] within 24 hours of the incident.

13.4. Appeals Reviewed by the Competition Strategic Committee

The WCE Competition Strategic Committee will review written complaints or appeals and endeavor
to respond as soon as possible. Please note that the final resolution will be delivered within 30 days
of receipt. The WCE Competition Strategic Committee will contact the person in writing via email with
final rulings.

14. Competition Body Events

14.1. Highlighting General Rule Variations for Competition Bodies

Below is a list of some permitted logistical adjustments for Competition Bodies.

• Rounds/Competition Procedure: See sections 14.2 and 14.3 below. Competition Bodies are
required to have green grading as a part of their Championship.

• Competition Body Championship: Structure for the final Championship event must follow
the Rules and modifications outlined in the sections below, any further modifications must be
discussed with World Coffee Events [email protected].

Written and approved by the WCE Rules and Regulations Committee

 • Competitor Minimum: Competition Bodies Championships must have a minimum of 6
competitors. If the minimum of 6 competitors is not reached, Competition Bodies must contact
their Regional Community Director at least 2 weeks before the scheduled competition.

• Qualifying Rounds: Competition Bodies may hold qualifying or preliminary competitions

ahead of their Championship. The structure of qualifying competitions is up to the Competition
Body and may have slight format variations. Competition Bodies may modify their qualifying
or preliminary competitions which lead up to the final Championship event. WCE Reps are not
required for Qualifying/Preliminary Events. WCE Reps are required for the Championship
Event.

• Practice Time: Scheduled practice time for competitors may vary and will be determined by
the Competition Body. However, every competitor must get the same amount of scheduled
practice time.

• Practice Location: Practice may be on stage, backstage, or off-site. The location of the
competitor’s practice time will be determined by the Competition Body.

• Provided Equipment: Competition Bodies are not required to use the same sponsored
equipment at the World Coffee Championships. If an equipment sponsor is acquired by a
Competition Body, the Competition Body may independently specify their equipment
requirements.

• Scoresheet Return: Competition Bodies may return physical scoresheets to competitors at

the event, or they may email them to the competitors after the event.

• Competitor Debriefing: Judges will have time to debrief with competitors. The schedule for
this debriefing time will be set by the Competition Body. Debrief may be during and/or after
the event.

• Competitor Orientation: All competitors should get the same information in advance of the
competition. All competitors should be informed of what equipment will be used, practice
schedule, competition schedule, etc.

14.2. Competition Procedures

Competition Bodies are allowed to modify the WCRC competition format for ease of staging a WCRC
competition at the Competition Body level. To uphold the integrity of the competition, sanctioned
competitions must adopt the WCRC format, or the alternative format set out below. Any further
modifications to WCRC format must be reviewed and approved by WCE in advance of the
Competition Body competition.

Written and approved by the WCE Rules and Regulations Committee

14.2.1. Alternative Roasting Competition Formats for Competition Bodies

A. Sample Roasting Prior to Competition:

i. Competition Bodies can ship competitor samples of the provided green coffee(s)
ahead of their competition if sample roasting will not be done onsite. If the Competition
Body ships the green coffee(s), competitors would analyze, and sample roast the
green coffee(s) using their own equipment prior to the competition.

ii. Competition Bodies will coordinate the time of delivery to ensure that all participants
have equal time & access to the green coffee sample prior to the date of the
Competition Body competition.

B. Production Roasting:

i. Competition Bodies (CBs) do not have to utilize both Single Origin and Blend roasting
for their event. CBs can choose to use either Single Origin or Blend roasting for the
competition, up to the time allowance and time constraints. The roasting venue can be
varied, according to what the organizer can establish, as long as it facilitates any
competition requirements. The roasting site does not need to be open to public.
However, the competition location and equipment must be announced to competitors
well in advance, and the entire competition, including roasting and cupping must be
run under the supervision of the competition organizer and head judge.

ii. CBs are not restricted by size of roasting machines for their competition. They are,
however, obligated to provide the same tools to each competitor and to notify
competitors about the equipment that will be used in advance of the competition.

C. Production Roast Evaluation:

i. Production roast evaluation must be held onsite per the WCRC evaluation protocol,
and the results are announced on the same day of cupping. Head judge and sensory
judges must be calibrated before the Production Roast Evaluation. The Production
Roast Evaluation and award ceremony may be held in a different location than the
roasting venue but must be open to the public.

All Competition Bodies that will hold a competition for WCRC should contact
[email protected] for assistance and additional oversight with their competition.

14.2.2. Green Evaluation

Green Evaluation is required at Competition Body competitions.

In addition to the competition steps listed in section 14.2.1. the Competition Body event also includes:

Written and approved by the WCE Rules and Regulations Committee

Green Evaluation: Competitors are given 30 minutes to 1 hour to evaluate the provided green coffee
for moisture, density, screen size, and defect count. Competitors can evaluate all green coffees but
should only submit the green evaluation sheet of the Single Origin coffee when the green evaluation
time is finished. This portion of the competition is scored through the Single Origin Green Evaluation
scoresheet. The coffee provided for Green Evaluation must be a washed arabica.

Total scores at the Competition Body competition are based on the Production Roast Evaluation
results, Single Origin Green Evaluation, and Roast Plan scores of Single Origin and Blend coffee
category.

14.2.3. Additional Provided Facilities & Equipment

The Competition Body competition area will be equipped with the following additional equipment for
Green Evaluation:

• Green Evaluation Workstation (e.g., green grading table, green grading scoresheets, bags for
defects collection, etc.).

14.2.4. Additional Lab Practice

Prior to the competitors’ scheduled green grading and sample roasting competition time, competitors
are scheduled lab practice time. Competitors should use this time to familiarize themselves with the
laboratory equipment.

14.2.5. Green Evaluation Procedure

A. Each competitor will be given a 350g sample of Single Origin green coffee for the green
evaluation, along with a blank Green Evaluation Scoresheet to complete. (Quakers in the
scoresheet will be identified after production roasting, not at the green grading time).

B. Competitors are expected to demonstrate good knowledge of green coffee, its defects, and
an ability to use the equipment supplied to evaluate the coffee properties.

C. Green coffee evaluation will be done according to Standards and Definitions as defined in the
Standards and Definitions section below and following the usage guidelines explained during
the competitor orientation meeting.

D. Defect Count should be determined based on the guidelines detailed by the SCA Green
Arabica Coffee Classification and the SCA Defect Handbook that is based on a 350g sample.
No handbook will be allowed during the green evaluation time.

E. Competitors will have 30 minutes to 1 hour of green evaluation time to complete their Green
Evaluation Scoresheet for the Single Origin green coffee issued by the official. A competition
official will keep time of each competitor. No extra time will be given except in case of a

Written and approved by the WCE Rules and Regulations Committee

 technical problem, but this will be at the discretion of the head judge or stage manager and
the technical problem must be raised by the competitor before the completion of competition
time.

F. Once a competitor has finished green grading, they must submit their green evaluation
scoresheet with the defects, separated into a bag/container provided, to be checked by the
head judge or a certified Q grader.

G. If the competitor has not finished their submission during the allotted time period, they will be
allowed to proceed until the submission is completed. One-quarter (.25) point will be deducted
from the competitor’s total score for every second over the allotted time, up to a maximum
penalty of 15 points (1 minute). If a competitor is still working at 1 minute past their allotted
time, the maximum penalty will be applied, and work must stop. No work done after this time
will be evaluated.

H. Competitors will evaluate moisture using the moisture-measuring device provided by the
Competition Body. Competitors must show that they have the ability to measure the water
content of green coffee.

I. Competitors will evaluate density, using the equipment supplied by the Competition Body.
Competitors must show that they have the ability to measure the density of green coffee.

J. Screen size will be determined using only screens supplied by the Competition Body.
Competitors should demonstrate the ability to use the supplied screens to evaluate the screen
size of the coffee. Competitors will shake 350g of green coffee through sizing screens and
record the weight in grams for the 3 screens that retain the greatest number of beans.

14.2.6. Additional Standards and Definitions

A. Coffee Density – A density-measuring device may be provided to measure the density of green
beans. The density calculation protocol below will be used if the device is not provided:

B. A measurement of mass density of green coffee is calculated by the mass of coffee (in grams)
divided by the volume of coffee (in liters), as measured in a container of known volume. It is
not necessary to calculate for interstitial space (air between individual beans), which is treated
as a constant and is ignored. In this competition, the weight of the coffee will be measured in
a 250mL vessel.

C. Coffee Moisture – A moisture-measuring device may be provided by a sponsor to measure

the water content in the green beans. A measurement of water content in green coffee is
calculated as the mass of water content divided by the total original mass of green coffee. The

Written and approved by the WCE Rules and Regulations Committee

 unit for coffee moisture is a percentage (%) and will be calculated to the nearest hundredths
(e.g., 10.33%). 3-5 measurements are recommended when measuring moisture.

D. Screen Size – A stack of sizing screens are used to physically separate a green coffee sample
by bean size. The screen sizes are increments of 1/64th of an inch, (e.g., screen 15 has holes
of 15/64 inch). The resulting data should be notated as one, two, or three screen-numbers (no
more than three of mass retained on that particular screen, if and only if as they occur above
10% of the total sample mass).

E. Defect Count – Green coffee defects should be identified and counted from an industry-
standard 350g sample. Competitors will be provided a 350g separate sample of Single Origin
green coffee, and identify and count the defects listed in the green evaluation scoresheet: full
black, partial black, full sour, partial sour, etc. Competitors should submit all the defects
(except quakers) they found from the Single Origin sample in the provided bag when they
submit their green evaluation scoresheet. Quaker(s) will be identified and counted from the
Single Origin production roast and evaluated by judges after the submission. Competitors
should submit any quaker(s) found from their Single Origin production roast which will be
submitted for evaluation, in a separate provided bag that will be provided when they submit
their Single Origin production roast.

14.2.7. Additional Scorekeeping Information

The competitor’s total score will be tallied by adding the sum of scoresheets from all competition
components (i.e., Production Roast Evaluation, Green Evaluation, and Roast Plan), then by deducting
any penalties.

14.3. Appeals at a Competition Body Event

If a competitor has an issue or protest to make regarding their Competition Body Championship during
the event, the first step should be to contact the event organizer and/or WCE Representative on site.
All problems should be attempted to be resolved as soon as possible. On-site solutions are the most
effective and appropriate. Appeals made after the competition’s end are more difficult to effectively
arbitrate.

If the event organizer decides the issue and/or protest can be solved on-site, the event organizer will
contact the involved party or parties to ensure fair representation. The competitor’s issue and/or
protest will be discussed, and a decision will be made jointly, on-site by the event organizer and the
designated onsite WCE Representative. The event organizer and/or WCE Rep will inform the
competitor of the decision.

Written and approved by the WCE Rules and Regulations Committee

If the issue requires a written appeal, this should be made directly to the Competition Body and WCE
Representative via email within 24 hours of the incident. If the appeal is logistics-related, the CB is
fully responsible for the investigation and any arbitration if applicable. If the appeal is judge or rules
related, the WCE Representative may investigate the issue and provide a suggested arbitration. The
CB and WCE Rep must report all written appeals to WCE within 24 hours of receipt. However, WCE
does not directly certify or manage Competition Body judges or volunteers, and so cannot arbitrate
their actions. Appeals from CB events may take additional time to address; the person submitting the
appeal should expect to see a resolution within 30 days.

Written and approved by the WCE Rules and Regulations Committee