The influence of the World Barista Championship (WBC) on the specialty coffee industry has been profound since the first competition in Monte Carlo in 2000. In eight short years, the WBC has helped fuel the industry’s third wave, resulting in hundreds of national and regional competitions around the world, giving anyone, anywhere, the opportunity to be the next world champion. At the 2008 WBC in Copenhagen, competitors from more than 50 countries competed for the title of world’s best barista. These passionate baristas, and the enthusiasm they bring to competitions, have helped bring consumers closer to the source of their daily cup.

The idea of entering a barista competition can be quite overwhelming. There are many aspects to consider: from where your coffee is sourced to what your menu will look like. The American Barista & Coffee School has teamed up with a world-class group of former competitors, judges, and other Portland professionals to develop a five-day intensive competition-training program.

In addition to rigorous competition practice everyday, we will tap the resources of local artists, chefs, dairies, farms, and coffees roasters in our own backyard to help you develop your competition program. Our week of training will be a lot of hard-work, a lot of fun, and, most importantly, will prepare you to walk out on the competition floor without skipping a beat.

CALL 800.655.3955 FOR PRICING AND A SCHEDULE OF CLASSES

Day One: Competition Overview / Presentation Brainstorming
The first day of competition training will focus on learning the ins and outs of a barista competition and tapping the resources that will make you a better competitor. Once we understand your current knowledge base, we will cater the rest of the week to fit your needs.

• Breakdown the competition score sheet with WBC and United States Barista Championship (USBC) judges
• View the presentations of World Barista Champions on DVD
• Take educational field trips to roasting facilities, dairies, farms, etc.
• Discuss presentation ideas with local Portland artists

Day Two: Espresso
Day two will focus on espresso. What blend will you be using when you compete? Where do the coffees come from? What general profiles are in the blend and what are the judges looking for? By the end of the day, you should have the knowledge to thoroughly and effectively present your espresso to the judges during the espresso segment of the competition.

• Palette and cupping education
• Coffee processing/origin education
• Breaking down blend
• Talking points
• Attention to detail
• Repetitive timing practice – espresso segment

Day Three: Cappuccino
The third day will focus on the cappuccino: how to source the best milk for your blend, steam it to perfection, and finish with four beautiful, consistent drinks.

• Milk tasting/education
• Methods to produce consistent foam density and minimal waste
• Latte art
• Talking points
• Attention to detail
• Repetitive timing practice — cappuccino segment

Day Four: Signature Drink
Using the information we gathered on day one, we will cater this day to you and your signature drink. On this day we will tap the resources of local chefs and bakers to come up with something unique and spectacular. The goal at the end of the day is to come up with a drink that tastes great and can be repeated over and over again with precise results.

• Meet with local chefs and bakers
• Finalize drink and consistency
• Repetitive timing practice – signature drink segment

Day Five: Final Practice Day
After four days of designing your presentation, it is time to finalize your introduction and put all the pieces together: introduction, espresso, cappuccino, signature drink. This will be your “dress rehearsal” — the day we work out any kinks in your performance.

• Assemble everything (possible) you will use in your performance
• Repetitive timing practice combining introduction, espresso, cappuccino, signature drink
• Fine-tuning/tweaking presentation with WBC certified judges

Follow-up Training Services: Additional Fees

• On location at trainees facility
• On location at competition site prior to competition