HEAD JUDGES SCORE SHEET

Barista :

Juri :

Start-up Evalution
Comments :

Espresso
Comments :

Extract Shot :

seconds

Taste (0-6 pts)

Tactile Balance (0-6 pts)

Cappuccino
Comments :

Extract Shot :

seconds

Taste (0-6 pts)

Free Pour

Ya

Tidak

Score

/ 6 pts

Model

Signature Beverage Evaluation

Comments :

Extract Shot :

seconds

Taste balance (taste of espresso (0-6

pts)

Barista Evaluation & Total Impression

Catatan :
Profesionalism, dedication, and total performance (0-6)

Within time-frame 0f 12 minutes : Yes or No

seconds
Negative Point :

if NO: Time Overdue :

(-60 max)

Transferred total from 3 score sheets : 1 Technical + 2 Sensory Overtime =

Baristas Total Score

Technical +
Technical

+
Sensory1

Sensory2

(max.80pts) (max. 170pts)

=
Overtime

Total Score /

(max. 170pts)

(max.-60pts)

(max. 420pts)

Note : The Head Judge score do not count towards the baristas total score

TECHNICAL SCORE SHEET

Barista :

Juri :

Espresso
1. Menyiram Group Head
2. Mengeringkan / membersihkan porta filter sebelum dosing (cleaning
spout)
3. Menghindari peletakan ujung (spout) portafilter diatas doser chamber
4. Sisa/tumpahan yang dapat diterima ketika dosing dan tamping (total
max. 5gr)
5. Dosing dan tamping yang konsisten
6. Membersihkan portafilter (sebelum memasuka ke group head)
7. Meletakan porta filter di group head dan langsung breawing
8. Waktu Ekstraksi 20-30 detik Shot :
TOTAL ( 0 8 ) X 2

Yes

No

Cappuccino
1. Menyiram Group Head
2. Mengeringkan / membersihkan porta filter sebelum dosing (cleaning
spout)
3. Menghindari peletakan ujung (spout) portafilter diatas doser chamber
4. Sisa/tumpahan yang dapat diterima ketika dosing dan tamping (total
max. 5gr)
5. Dosing dan tamping yang konsisten
6. Membersihkan portafilter (sebelum memasuka ke group head)
7. Meletakan porta filter di group head dan langsung breawing
8. Waktu Ekstraksi 20-30 detik Shot :
TOTAL ( 0 8 ) X 2

Yes

No

Susu
1.
2.
3.
4.
5.

Yes

No

Yes

No

Pitcher dalam keadaan kosong/bersih pada saat mulai

Membersihkan steam wand sebelum steaming
Melakukan purging sebelum dan sesudah steaming
Membersihkan steam wand setelah steaming
Sisa susu yang dapat diterima diakhir (total max. 30ml)
TOTAL ( 0 - 5 ) X 2

Signature
1. Menyiram Group Head
2. Mengeringkan / membersihkan porta filter sebelum dosing (cleaning
spout)
3. Menghindari peletakan ujung (spout) portafilter diatas doser chamber
4. Sisa/tumpahan yang dapat diterima ketika dosing dan tamping (total
max. 5gr)
5. Dosing dan tamping yang konsisten
6. Membersihkan portafilter (sebelum memasuka ke group head)
7. Meletakan porta filter di group head dan langsung breawing
8. Waktu Ekstraksi 20-30 detik Shot :
TOTAL ( 0 - 8 ) X 2
Kebersihan (Hygiene)

Kebersihan steam wand, kebersihan pitcher, pemakaian lap, Cleaning Evauation

TOTAL ( 0 6 ) X 2

Overall impression (use of grinder, well extracted espresso, milk techiques,

machine cleanliness, manajemen tempat). Komentar :

Technical +

Espresso/16 Cappuccino/26 Signature/16 Hygiene/12

=
Performance/10

TOTAL / 80

SENSORY SCORE SHEET

Barista :

Juri :

Espresso
Comments :

Taste Evaluation of Espresso

0-6
Color of Crema (hazelnut, dark brown, reddish reflection)
Consistency and Persistence of Creama
Taste Balance (sweet/acidic/bitter)

X4 =

Taste Balance (full bodied, round, smooth)

Taste Balance (full bodied, round, smooth)

X4 =
Yes

No

TOTAL

/61