AASCA Victorian Cupping - 20th Sept. Melb Show.

[LindaD]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show

Is coffeesnobs going to be there Andy?

I would be more than happy to help out again with any volunteering if required.

I just want to wear my Apron and bright Yellow Tshirt again. [smiley=vrolijk_26.gif]

-Linda

[andy]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show


An updated entry form is attached to the 1st message in this thread.
(updated for the very last time!)

[andy]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show

The first thread has the new and improved cupping entry form.

http://coffeesnobs.com.au/attachments/09CuppingChampionshipApplication.pdf

...and below is the sponsor info if anyone wants their business exposed to 1000s at the grand pavilion of the Melbourne show.

CoffeeSnobs Site Sponsor Diamond C has offered-up a Diamond Italia in the first prize pool  http://www.myitalia.com.au  and Les from Coffee Roasters Australia is also chipping in http://www.coffeeroasters.com.au

Im sure all the prizes and prize pools will be announced soon but expect it to be huge, we hope one of the best of any coffee competition in the country so get your entries in CSrs.

We would all love a CSr scoop the prize pool!

[andy]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show


Hi Dannyhc,
not sure the time has been set yet (I would take a punt on 6pm though)

All the coffee for the cupping is brewed (filter) so getting 2 cups the same is easy.

See below for some rules from the last competition

[hr]

AASCA Victoria Cup Tasting Championship Guidelines

The rules and procedures for state championships will be the same as for the national championships.

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 cuppers 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 liter 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 airpot. 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 signaled 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.

In the state championship there will be 3 competitors in each heat and the 3 highest scores (after a time count-back) will go into the final. The final will be run the same way.

[dannyhc]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show

What time is the information night held on?

Also when choosing 2 indentical cups how is the conclusion reached, through espresso or brewing? Do factors such as over extraction make it difficult to get 2 exact cups?

[luca]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show

Thanks Luca.

Ill get the revised form up there when I get one.

Awesome. The competition is tonnes of fun and it would be nice to see some CS members participating.

Im sure that there will be lots of things that people can do to volunteer if they are interested - the information evening will be worthwhile attending.

Cheers,

Luca

[andy]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show


Thanks Luca.

Ill get the revised form up there when I get one.

[andy]

Re: AASCA Victorian Cupping - 20th Sept. Melb Show

The 2009 Victorian Cupping Championships

The Australian Cupping Championships (ACC) is the highlight of the Australian Coffee Roasters year.

Growing in popularity every year, the ACC seeks to find the best Cupper to represent Australia at the World Cupping Championships held annually through the Specialty Coffee Association of Europe (SCAE), an affiliate of the Australasian Specialty Coffee Association (AASCA).

Both Regional and State Finals are run across Australian States with Cuppers having to 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 cuppers 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 AustralAsian Specialty Coffee Association (AASCA) was founded in 2001 by a group of very enthusiastic coffee lovers. We want to provide a first quality coffee association to fellow coffee lovers, roasters, growers, equipment suppliers, offices, barista, cafes and restaurants of Australasia.

What makes AASCA different? It is a not-for-profit whole-of-industry association, registered under Federal legislation for Australia-wide coverage. The association has over 15 categories of membership and is open to anyone with an interest in specialty coffee.

AASCA has secured the pathway for up-and-coming Cuppers to compete for Australia at the World Cupping Championship through its relationship with the true Specialty Coffee Associations of:

America (SCAA)
Europe (SCAE)
Ireland (SCAE)
Brazil (BSCA)
Japan (SCAJ)
India (SCAI)
Hawaii (HCA)
and World Barista Championship (WBC), and SCAE World Latte Art Championship.

Our Objectives Include:

Holding the Australian Cupping Championship, and sponsoring our national Cupping champion to the World Cupping Championship;

Create and maintain Roasting quality control standards for the Australasian region;

Develop and manage specialty coffee festivals across Australia;

To form alliances with other likeminded organisations at an international level;

To endorse quality work practices amongst those involved in the processing, distribution consumption and education of specialty coffee.

[Andy]

AASCA Victorian Cupping Championship
20th September 2008

Please be advised that The 2009 Victorian Cupping Championships will be held on Saturday the 20th of September in The Grand Pavilion at The Royal Melbourne Show.  As part of the Show the Roasters Guild will also be conducting;

·   Roasting demonstrations for the general public

·    The creation and sale of an AASCA Victorian Roasters Guild Blend, devised by guild members

·   The Cupping Competition

·   Information and discussions focusing on specialty coffee

·   Coffee cart with Latte Art  Demonstrations courtesy of reigning World Latte Art Champion 2008 Con Haralambopoulos.


This year the Victorian Championship will be conducted by the newly reformed Roasters Guild of Victoria, attached is a copy of the entry form for interested parties with the proposed

In order for your entry to be legitimized AASCA must receive completed forms and payment prior to the cutoff date.  

Places are limited due to the physical constraints of conducting the competition, at this stage maximum number  expected is 21 entrants.

Free show entry will only be afforded to all confirmed AASCA Exec, sponsors, volunteers and competitors prior to the cutoff date, as is the deal with the show governing body.


INFORMATION EVENING – Competitors, Volunteers & interested parties



·   To be held at Jasper Coffee Roastery Unit 3 Hoddle Street Rear Collingwood Wednesday 27th August in prior to the monthly Victorian Roasters Guild Meeting.  

·   As sponsors are committed we will able to announce prizes for the place getters.

edit:
(Entry form is back!  Print it and get it in to be part of the fun)

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