- Evaluation scale: Unacceptable = 0, Acceptable = 1, Average = 2, Good = 3, Very Good = 4, Excellent = 5, Extraordinary = 6
I particularly like the last one. But back to the certification workshop...another_jim wrote:Shots are rated 0 to 6; with 0 being bad, 1 poor, 2 average, 3 good, 4 excellent, 5 godshot, and 6 a posthumous award by a judge dying of estasy
In addition to lecture and visual evaluation of espresso and cappuccino photos, we participated in a mock competition to taste espressos intentionally prepared by former barista champs at the lower and higher range of the scale (candidates are evaluated on the accuracy of their assessments to determine if they will serve as USBC judges). Surprisingly the most controversial evaluations were for the lower half of the scale: 0, 1, and 2. Many candidates were initially inclined to assess an unpleasant espresso "0", indicating that it fell below what they deemed acceptable (implicitly thinking "unacceptable in my shop"). Jeff Taylor pointed out that "1" was acceptable and yet numerically less than "average." I found a certain irony that anything less than average should be considered acceptable, but hey, thinking of it as "meets the definition of an espresso, but not a good one" helped me over that mental hurtle.
There was little contention over evaluations in the 3-5 range, which should embody the best of the characteristics the judges score the drink against:
With this long preamble, I finally arrive at the poll question: What does your typical espresso rate? By "typical", I mean what you would expect from two out of three espressos that you would deem drinkable (i.e., exclude test shots for dialing in the grinder, "garbage shots", etc.). In keeping with competition scoring conventions, the poll allows for half points, except for 0.5 (it's either acceptable or not; it can't be half acceptable).Color of crema: The color of crema should be hazelnut, dark brown and/or have a reddish should be recognized as very good. Crema that is white or completely acceptable, and should result in 0 points.
Consistency and persistence of crema: The crema should be dense and smooth. The crema should be long lasting with no center break-up. Crema must be present when espresso is served. Judges may drag a demitasse spoon or pointed device through crema to test its recovery.
Taste balance: There should be a harmonious balance between sweetness, acidity and bitterness in the espresso.
Tactile balance: The balance should be full bodied, round and smooth.
WBC Judges Rules & Regulations