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| After a very close open heat the top 4 Cup Tasters went head to head in the final showdown on Thursday 22 March at the Caffe L’affare roastery, Jessie St, Wellington. Bink Bowler, David Burton, Joseph McElhinney and Averil Cooper were all at the table. A mix of industry experienced cuppers and fairly new to the industry cuppers made the grade. It was a nail biter as the last cup was raised and Averil Cooper from Cerebos Gregg’s was crowned the champion. With Bink coming in second, Joseph in third and David taking the fourth spot. Averil will represent NZ in Vienna as the Huhtamaki NZ Cup Taster’s Champion 2012. The event flowed nicely to the Huhtamaki NZ Barista Championship 23-25 March, Renouf Foyer, Michael Fowler Centre, Wellington Prize for the Huhtamaki NZ Cup Taster’s Champion 2012, a trip to the World Cup Taster’s Championship 12-14 June, Vienna, Austria. Watch for updates The NZ Coffee Roasters Association would like to thank Ron, Jeff and the Huhtamaki team for their longstanding & generous support of our Association & events. All the coffees for the championship have been kindly roasted by Ewan Cameron from TradeAid Christchurch. Your committee – Tony, Matt, Kim, Jess, Carl, Jodie, Jason, Anna, Chris and Event Manager – Emma MW Competitors on the day….. David Burton, Jacks Coffee, Auckland Dave Tobeck, Atomic Coffee Roasters, Auckland Josh Olsen, Atomic Coffee Roasters, Auckland Averil Cooper, Cerebos Greggs, Auckland Coffee Supreme, Wellington Coffee Supreme, Wellington Dan Wilcox, Caffe L’affare, Wellington David Green, Caffe L’affare, Wellington Hayden Thompson, Pomeroys Coffee & Tea Company, Nelson Joseph McElhinney, Espresso Workshop, Auckland Kristiane McGregor, Coffee Lab Roasting Co, Auckland Paul Newbold Ozone, Coffee Roasters, New Plymouth Scott Pepler, Cerebos Gregg’s, Auckland Jeremy Innes, Toasted Coffee, Auckland Steve Barrett, Peoples Coffee. Wellington Matt Greenwood, Bell Tea & Coffee, Auckland Stuart Hargie, Bell Tea & Coffee, Auckland Steve Hall, Flight Coffee, Wellington Bink Bowler, Flight Coffee, Wellington Richard Corney, Flight Coffee, Wellington Lucy Keogh, Flight Coffee, Wellington Kerry Murray, Caffe L’affare, Wellington —- Competition —- |
Cup Tasting Championship Guidelines
The competition 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.
The coffees selected for all 8 tests will be the same for all cuppers.
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 92-96 degrees Celsius. The brewing cycle should be 4 to 6 minutes, and the temperature of the finished brew should be between 80-85 degrees Celsius when stored in an air-pot. The brew strength should be 60g/lt.
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 125ml to 250ml and the coffee volume presented to the contestants should be between 75ml – 150ml
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 forward completely clear of its previous position.
The winner is the contestant that has the most correct number of cups pushed in front. In the event of a tie, the contestant who completed the test with the shortest time wins.