The rules for the 2023 brewers’ competition based on the SCA and approved by the WCE are different every year. For brewers, it may be familiar.

A person interested in contributing as a participant is required to understand the rules of the 2023 brewers competition. That way the preparation will be much more thorough.

Although, every year the rules are similar, sometimes there are some points that change. This world-class event is the pinnacle of competition in the brewers coffee class .

What is WBC?

The World Brewers Cup competition focuses on the skill of brewing coffee with manual brewing. In addition, the event aims to promote manual coffee brewing and the excellence of barista skills.

This one requires participants to prepare and serve three drinks. These drinks will be judged by a panel of judges.

There are two rounds in this competition. In the first round, participants must complete two coffee services (mandatory and open).

In the mandatory service, participants must prepare three drinks. They must use whole coffee beans. Meanwhile, coffee beans should be used that are readily available in the competition.

For open service, participants must prepare refreshments and make a presentation. The 6 participants with the highest score in the first round will enter the final round.

If competing in the final round exclusively consists of service made. The participant in the final round who earns the high score earns the title of the World Brewers Cup Champion.

2023 World Brewers Championship Rules

In the WBA 2023 regulations that have been officially released by the Speciality Coffee Association. There are several points of rules that participants must follow.

Similar to other competitions, all the rules are explained in detail. In the link listed there are 21 points of rules.

However, this article focuses on coffee evaluation. There are a few things that a brewer needs to be aware of.


This point focuses on the aroma of the brew. The judges will evaluate the intensity of the aroma.

Marking the judges’ perceptions based on the coffee samples. For that they use the scale from the prepared score sheet.

The perception is done before evaluating and marking the perception of the scent (clarity and complexity).

After that, the judges will note and describe the aroma of the coffee as close to fruity, sweet or chocolate.


Flavor is defined as a combination of basic flavors, such as:

  • Sweet
  • Sour
  • Salty
  • Bitter
  • Umami

In addition, it also includes aromatic qualities, mostly perceived retro-nasally. A coffee representation of the main character.

Not only that, there is a mid-range assessment, which is the first impression of the coffee aroma and the level of acidity afterward (aftertaste).

A combination of all the gustatory sensations as well as retro-nasal aromas that flow from the mouth to the nose. This is called flavor.

The score for flavor is based on consideration of the intensity, quality, and complexity of the combined flavor plus aroma. The sensation obtained when sipping into the mouth.

This evaluation process involves the palate in the overall assessment.


Has a close relationship with Rasa in the previous discussion. The combination of the base flavor and aromatic quality is the aftertaste.

Coffee has flavors and aromatics that linger in the mouth when swallowing and spitting. In this sense, this is what is meant by aftertaste.

Meanwhile, the judges scored these lagging flavors based on the length of positive taste quality. Both flavors and aromas originating from the back of the palate.

This aftertaste usually remains after the coffee has been expectorated or swallowed. Judges will give low scores to aftertaste that detracts from the cup experience. Both the astringency and bitterness of the coffee.

Conversely, if the aftertaste contributes positively to the coffee tasting experience. Of course, the judges will give high scores.


There are two kinds of acidity in coffee, favorable and unfavorable. This sour taste in coffee is also often described as brightness.

A good sourness contributes to bringing out the coffee aroma, sweetness and fresh fruit character. The flavor usually appears almost the first time after sipping coffee.

Similarities that are too strong or dominating will feel unpleasant. Excessive sourness may not match the profile of the brewed coffee.

In judging acidity, judges will assess the intensity of the acidity of the brewed coffee. Start from low to high, and then record it on the appropriate scale.

After that, it is recorded into descriptors specifically related to the acidity level of the coffee. The most valuable thing is to understand the descriptors.


Sweetness is the impression of sweetness when brewing. The judges assessed the sweetness from the intensity of the sweetness based on the brewed coffee.

Assessment of sweetness from low to high. Afterward, it is useful to note down descriptors that associate the sweetness in question, such as :

  • Brown sugar
  • Pleasant
  • Overpowering


It is the definition of the sensation of coffee when it is still in the mouth. Based on the thickness and texture of the coffee drink. This thickness does not refer to the flavor, but to the perceived viscosity of the coffee.

  • Thin or light
  • Thickness or weight

In addition, it is based on texture, which refers to the sensation of coffee smoothness.

  • Rough
  • Creamy
  • Smooth
  • Mouth-drying

The judges will evaluate the viscosity of the brewed coffee. Then mark it as intensity based on the rating scale.

Then, they will record descriptors specifically related to the viscosity and texture of the coffee. Brews with light or heavy flavors scored relatively high on tactile mouthfeel quality.

However, some lighter-flavored brewed coffees also have a pleasant mouthfeel. However, coffees with high body content can receive high preference score results. Although the intensity rating will be very different.


This aspect of the overall assessment is the final result of the individual judges. Perception of balance, from the aspects of flavor, aftertaste, acidity, mouthfeel, and sweetness.

They will either complement each other or contrast with each other. Thus, it factors into the final assessment score.

The jury will judge based on the perceived stability of the sample. How the brewing result can maintain the character of the coffee until it cools down.

A sample with many aspects would be a good consideration. However, if it doesn’t taste right to the judges, it might get a low score.

Overall scoring is based on the individual judges. Preferred brewing characteristics are not fully reflected by individual judgment.

In addition to the above assessment points, the regulations created by WCE go into detail with other regulations. Click here for more information: (*)

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