WCRC R&R 2017-01

The 2017 updates to the World Coffee Roasting Championship Rules and Regulations have been released. The changes focus on increased production flexibility for national competitions, and a clearer and more robust cupping and evaluation procedure, with a new production roast evaluation scoresheet. The 2017 updates will come into effect 12-14 December at the World Coffee Roasting Championships at the Hotelex show in Guangzhou, China.

A new Alternative Roasting Competition format has been introduced for use by national bodies if they chose, which gives greater flexibility in producing the event, while maintaining the core focus of the competition. The specifications for the exact type of roasting machine required for competition have also been made more flexible and easier to source.

Evaluation has been made more rigorous and directed, starting with the specification of the desired qualities of the World Coffee Roasting Champion: someone who produces the best quality roast with the coffee provided; demonstrates the ability to evaluate green and roasted coffee, use and master roasting equipment, and develop a roast to meet a planned taste; and can accurately describe the final roasted product as defined in their roast plan.

Roast evaluation has been updated based on protocols developed by the Roasters Guild, giving much greater specificity to the cupping and scoring process. This includes a complete cupping protocol specification, and overhauled production roast scoring based on the key aspects of roast development. Scoring of quakers and roasting defects has also been clarified.

Fans attending the World Coffee Roasting Championship this year will get new chances to try the coffees being roasted by the competitors, and to share their thoughts in a blind “audience choice” section. It’s sure to be a great competition this year, so don’t forget to mark your calendar for 12-14 December, in Guangzhou, China.