Participants:

• Number of participants: 12
  (4 participants per session, 3 sessions, 1 finalist selected per session, each lasting 10 minutes. This will be followed by a final round with 4 finalists.)

Competition timing:  

• Cupping: we reveal the origin and processing of the coffee with a cupping session just before the competition begins.
• Time for manual bean selection: 5 minutes
• Time to prepare your setup: 5 minutes (personal setup, filter rinsing, grinding, heating your kettle, etc.)
  Note: only water provided on site is accepted
• Brewing time: 5 minutes
  (Participants must provide at least 150 ml of liquid.)
• Judging time: 3 minutes
  (The coffee is poured into cupping bowls and then presented randomly to the judges.)

Competition steps: 

• The competition takes the form of a multi-round tournament.
• In each round, four competitors prepare their coffee simultaneously.
• Competitors have 5 minutes for preparation and 5 minutes for extraction (see above).
• At the end of the session, each coffee is poured into identical cupping bowls (with an identification label under the bowl) and then presented to the three judges.
• The judges taste the coffees with a cupping spoon for 3 minutes and individually choose the best one.
• On the count of 3, 2, 1, the judges simultaneously point to the coffee they consider to be the best.
• If each judge chooses a different cup, the head judge tastes the coffees and selects the winner.
• The bowl is lifted, the name is revealed, and the finalist is announced. They move on to the next round, and the others are eliminated.

All of the above rules must be followed: if not, the participant will be disqualified.

In summary, the cup must be clean and balanced and must highlight the coffee to reveal its full potential.

No score sheets are used.

The coffee:

• The coffee used will be revealed at the start of the competition. A cupping session will be held half an hour before the start of the competition to taste the coffee and reveal its origin and processing method.
• No other coffee may be used.

Equipment provided by Belco (1 equipment per competitor and per round) :

• Origami drippers (porcelain or resin)
• 60g of foasted coffee (origin and process revealed on the day of the competition, at the start of the competition)
• The water provided will be filtered. It will not be possible to bring your own water.
• Kettles (Timemore's Fish Pro)
• Scales (Timemore's Basic 3)
• Electric grinders (Timemore's Bricks 01S)
• Origami conical filters
• Origami wave filters
• Servers 
• Spoons 
• Mineral concentrates (2 Apax Lab concentrates sets and the new Konflux profile!) 
• TDS meter (Apax Lab) 

Equipment you may bring if you wish:

• Filters
• Grinders (manual or electric)
• Extraction aids (Paragon, distribution shower head, thermometer, sieve, etc.)

The taste!
Have fun 🙂

• The dripper used must be an official Origami model, provided on the day of the competition.
• No other dripper may be used to prepare the coffee.
• The coffee will be provided on the day of the competition; no other coffee may be used.
• Competitors must provide at least 150 ml of brewed coffee.
• Coffee not submitted within the 5-minute time limit will not be evaluated, and the participant will be disqualified.
• Any violation of these rules may result in disqualification.