Introduction:The official announcement of adjustments to the 2023 World Barista Championship (WBC) and related competition rules has garnered widespread attention within the industry. Most notably, the WBC has finally allowed competitors to use plant-based milks and other non-cow animal milks in milk-based coffee preparations, breaking the long-standing tradition of restricting milk choices to cow’s milk only. At the same time, the World Brewers Cup (WBrC) has also revised its scoring methods and competition format, placing greater emphasis on showcasing competitors’ technical skills. What are the practical changes brought about by this transformation? And what has been the industry’s feedback? Let’s take an in-depth look.
The Specialty Coffee Association (SCA) officially released updates to the rules of multiple competitions for 2023 on December 22, 2022, including the World Barista Championship (WBC), the World Brewers Cup (WBrC), the World Cup Tasters Championship, and the Cezve/Ibrik Championship. Among these, the changes to the WBC have attracted particular attention, as the competition has, for the first time, permitted competitors to use plant-based or non-cow animal milks when preparing milk-based coffees. This shift breaks away from the previous rule that only allowed cow’s milk, symbolizing the competition’s move toward greater inclusivity and diversity.
The adjustments made to the WBrC are equally noteworthy, with the updates primarily focusing on scoring criteria and the structure of the competition format. The focus of judging has shifted toward competitors’ actual brewing techniques, and a newly designed coffee evaluation scale has been introduced. This new scale aligns more closely with the scientific and sensory research-based value assessment system that the SCA is promoting, officially distancing itself from the traditional SCA cupping format. Additionally, the competition has added a semifinal stage. Participants must first perform a self-selected brew in the preliminary round, with the top 12 advancing to the semifinals. From there, a final six will be selected through a designated brew round, and the performance in the semifinal’s designated brew will also be factored into the overall score.
As for the WBC, in addition to introducing two new evaluation scales aligned with the direction of SCA development, the original 6-point scoring system has been retained, with adjustments made to the weighting of each scoring category. These changes aim to more accurately reflect the skills and priorities emphasized in the competition. The most controversial and groundbreaking change this year is the allowance for competitors to use plant-based and other non-cow animal milks in preparing milk-based coffees such as lattes. This move is intended to enhance the competition’s responsiveness to diverse dietary needs and market trends.
According to reports, the SCA engaged in lengthy internal discussions regarding whether to allow non-cow milks. In recent years, a growing number of industry professionals and competitors have criticized the restriction to cow’s milk as no longer reflective of the diversity present in today’s coffee market, and as potentially excluding certain consumer groups and competitors. In October of this year, the well-known plant-based milk brand Oatly publicly called on the SCA to revise the WBC rules, arguing that oat milk is superior to traditional cow’s milk in terms of environmental sustainability and should therefore be permitted. However, this proposal elicited mixed reactions within the industry. Many netizens insisted on the irreplaceability of cow’s milk in coffee applications, claiming that oat milk not only has poorer foam stability but can also easily interfere with the original flavor of the coffee. Moreover, its higher price point raised concerns that allowing it could affect the fairness of the competition.
Some former competitors pointed out that if plant-based milks were to be allowed in the future, it would inevitably necessitate a reassessment of the overall scoring standards and execution details, possibly leading to even more complex adjustments to the competition format. Nevertheless, the SCA ultimately chose to compromise and introduced the updated rules, aiming to grant competitors greater creative freedom and flexibility, rather than limiting them to a single type of milk. Some commentators believe that this move aligns with the evolving direction of specialty coffee culture, especially in many countries and cities where plant-based milks have become a common option in cafés. If competitions continue to fail to reflect this trend, they can hardly be considered truly up-to-date.
Supporters of the changes argue that this adjustment is not merely a relaxation of the rules, but an expansion of the values of specialty coffee. While cow’s milk generally performs better in terms of taste and foam quality, for certain groups, plant-based milks offer a more accessible option. If presented with professional technique, even with a different base, it should still be considered as high-quality specialty coffee. This transformation may very well become a pivotal turning point for future competitions and market development, encouraging competitors and industry professionals to find a balance between innovation and professionalism.
Regardless of whether the final scoring is deemed entirely “fair,” it is certain that the 2023 WBC and related competition rule updates will have a profound impact on the development of the global specialty coffee industry. How competitors leverage the new rules to demonstrate their skills and creativity, and what groundbreaking works the audience will witness, are all worth continued attention. This is not just an adjustment to competition rules, but the beginning of a more diverse and inclusive era in specialty coffee culture.
The above content is compiled by CoffeeHunters, a coffee news website.
