Delivery date: 6 - 7 March
Judging date: 8 - 10 March 2016
Entry fee:        $145. A processing fee of $5 will be charged   for paper entries.

Entries

Exhibitors must state on their entry forms:

· Where the coffee/s are   from

·  Type of coffee (Single   origin or Blend )

· The country of origin of the bean   (eg. Colombia, Brazil,    Mexico)

·Composition of blend   (where appropriate)

·  Who has roasted the coffee. (Company or Contract Roaster)

Entries into the Australian International Coffee Awards must be   commercially available in Australia or overseas.

A coffee can be entered into multiple categories where there is a   different brew type (Espresso, Milk or Soy Based or Filter).

Contract roasting

Exhibitors must declare on their entry form if their entry has been   produced by a contract roaster.

The contact details for the contract roaster must be provided on the entry form.

A contract roasted coffee can be entered into the competition and will be   eligible for to win Class trophies only. Coffees that are contracted roasted   are not eligible for the Champion Australian or International Champion   Roaster Awards.

Specifications

Coffee Style Guide

Espresso

A 40 to 45 gm beverage extracted for between 25 - 30 seconds from a double   20 gm VST basket dosed and packed to 21 grams.

Cappuccino

A 160 ml beverage prepared with a single espresso shot and 1.5cm textured   milk with no chocolate

Immersion Coffee

15 gm of coffee per 250 ml of water preheated to 94 degrees Celsius,   brewed for three minutes. The coffee will be soaked with 50g of water for 15   seconds. Will wait 15 seconds before pouring the remaining 200g of water over   15 seconds in a steady circular motion. The coffee will be decanted after two   and a half minutes.

Pour Over Coffee

15 gm of coffee per 250 ml of water preheated to 94 degrees Celsius. The   coffee will be soaked and 30 seconds will be allowed for the coffee bed   swelling to stop before pouring remaining water. The total brew time will be   two and a half minutes.

Cold Brew Coffee

The cold brew coffee will be served in an XL5 glass in accordance with   serving instructions provided by the exhibitor.

Other information

Milk

Full cream milk will be used for the milk based coffees and Bonsoy for   the soy based coffee.
 

Water

Filtered water will be used to brew the coffees.

Equipment

Espresso Machines and Grinder.

Nuova Simonelli Black Eagle Espresso Machines paired with Nuova Simonelli   Mythos Clima Pro Grinders as well Nouva Simonelli T3 Aurelias paired with   Mythos barista grinders.
 
  The brewing temperature will be set to 93.5C at the group head.  0.05mm   restrictors will be used with a flow rate of 100 mls in 10 secs.

Immersion Coffee.

A Clever Coffee Dripper and bleached paper filter will be   used to produce immersion coffee.

Pour Over Coffee.

A Hario V60 pour over cone and bleached paper filter will  be used to produce the Pour Over Coffee.

Cups

d’ANCÁP 80 cc Torino Espresso cups and the d’ANCÁP 160cc Turino   cappuccino cups will be used during the competition.

Direct Trade

Direct Trade coffees are coffees where the roaster has directly sourced   the coffee from a coffee farm, estate, mill or cooperative. These are coffees   where the roaster has a direct relationship with the coffee producer in terms   of the sourcing, processing payment and in the setting of quality standards   for the green bean.

Coffees purchased from a green bean broker are not eligible   to be considered as direct trade coffees.

Microlot coffees which are purchased as a result of a   direct trade relationship must be entered as a direct trade coffee.

Exhibitors will need to provide detailed evidence of the   direct trade relationship with the coffee farm, estate, mill or cooperative.

 Microlot

Microlot coffees are small lots of superior quality green beans that can   be traced to a particular provenance. That is a coffee from a particular   farm, mill, estate or cooperative which has been separated because of an   assessment of superior quality on the basis of location, production method,   processing method, coffee variety or lots.

Typically their volumes are relatively small and they represent a small   proportion of the producers total production.

Only coffees bought from a broker as microlots are eligible to be entered   as microlot coffees.

Microlot coffees which are purchased as a result of a direct trade   relationship must be entered as a direct trade coffee.

Exhibitors will need to provide evidence that the coffee   satisfies the criteria for a microlot coffee.

Cold Brew

Cold brew coffee is a general term which covers bottled coffees which   have been produced using the drip or steeping methods and cold water. The   coffee may be still or carbonated or nitrogenated. It can also include other   ingredient (eg milk, sugar).
  
Cold brew concentrates can be entered into the competition.. Exhibitors must   provide serving instruction which must not include the use other ingredients   (eg. Sugar, cream, milk, spices, alcohol).

Judging criteria

Espresso and Cold Brew Coffee           

Taste balance  36

After Taste 12

Tactile balance  12

Maximum total     60

Milk and Soy Based                                  

Cut Through 12

After Taste 12

Flavour  (balance of rich sweet milk and espresso) 36

Maximum total 60

Filter Coffee                                                

Aroma  6 Flavour 12 After Taste  6

Acidity 6

Body 6

Balance 12

Overall 12

Maximum total 60