Last month, I had the pleasure of covering the 2015 Southeastern Regional Coffee Fest, which took place in Atlanta. The Coffee Fest is a trade show and coffee education opportunity held in four different regions each year—upcoming ones for 2015 will be held in Tokyo, Chicago, and Portland.
I’m writing a post on my favorite products from the Coffee Fest soon, but there’s no question that the flashiest part of the Fest is the barista competitions.
I am no stranger to latte art and best espresso competitions, and I’ll be writing posts about those particular match-ups in the coming weeks here at the Gourmez. But I wanted to start out my Coffee Fest Atlanta coverage with the newest barista contest, one that only got its start in 2012: America’s Best Coffeehouse.
What takes place at the regional coffee fests are only the last stage in a multi-pronged competition that begins with an application to compete and moves on to fan voting on the Best Coffeehouse website and secret shopper reports from the actual coffeehouse locations. From those scores, six semi-finalists are chosen to compete at the event itself.
They all share the same basic set-up behind the counter, but other than that, the teams bring in their own materials. They get an hour total of prep, customer service time, and clean-up. Each semi-finalist team is comprised of three employees who have worked at the shop for at least 120 days. Each coffeehouse must offer standard espresso drinks, two coffee varieties, a flavored latte, and a specialty drink during their competition round.
Semi-finalists are judged on their expertise on coffee, their skill at drink making, their customer service, and their teamwork by at least 30 judges who mingle in with the Coffee Fest attendees during the café’s 30-minute period of serving drinks.
A pair of judges also watches from behind the scenes and rates the competitors on an impressively detailed checklist. You can peruse that here.
The top three teams do it all again during the final round on the last day of the festival.by