CBC pre-match sharing meeting, Zhang Yinzhe interprets the 2016WBC score form for you.

Keynote speaker Zhang Yinzhe

The thinker in the barista

The editor is very lucky to participate in the "Zhang Yinzhe CBC sharing meeting" hosted by Klima training Center on November 2, 2015. thank you very much to team leader Zhang and Yinzi for traveling a long way to share with you, and thank you very much to Klima training Center for holding such a good sharing activity.

The whole article is that after the editor participates in the sharing meeting, I will organize my understanding and share it with you. If there is any lack of understanding of the content, please forgive and correct the team leader.

Share the preface

Before parsing the 2016 score table, team leader Zhang chatted with the baristas for a while. Team leader Zhang asked several questions: "what is fine coffee?" "what is the purpose of your competition?" Not many people can answer immediately.

The editor will understand the summary that team leader Zhang wants to convey:

First, baristas need to introduce coffee to customers rather than using proper terms that customers don't understand. When baristas convey some messages to guests, first of all, do they have a clear understanding of the basic concepts?

Second, contestants should always be clear about their own purpose of the game, whether they and their team can grow in terms of operation through a game. Because in the end, the competition needs to return to operation.

WBC is actually an international competition in a simulated cafe to promote boutique coffee. According to the scoring rules of WBC, it is not difficult to see that it uses certain criteria to consider the services and products presented by a barista from the point of view of customers and cafe operators.

The following is a simple summary of the analysis of the 2016 scoring rules. Team leader Zhang has many very good experiences and examples that the editor has failed to list one by one.

WBC is a simulation cafe to promote boutique coffee, it has sensory judges, technical judges and shadow judges. Contestants can know their performance by giving back the words and numbers of the score form.

Sensory judges

Customers of mock cafes experience the coffee presented by contestant baristas with their passion, technology, knowledge and production skills, and the way they share coffee with "customers". Sensory judges use this to score.

Technical judges

He is the owner of a simulated coffee shop to observe whether baristas are professional enough to make coffee, whether they waste materials, and whether they keep the production process clean. As a way to judge.