World Roasting League (WRL) – World Final Official Rules and Regulations

Chapter I: General Provisions

1. Event Name World Roasting League (WRL) – World Final

2. Organizing Body This event is an international league competition officially founded and organized by Coffee Boom Boom Boom.

3. Positioning and Mission Statement The World Roasting League (WRL) is a professional international roasting competition alliance. By utilizing standardized equipment, processes, rules, and evaluation criteria, WRL establishes a world-class roasting assessment system that is quantifiable, verifiable, and comparable.

The mission of this league is to facilitate the exchange of roasting techniques across borders and to cultivate professional roasting talent characterized by high-level judgment and consistent execution. Through a multinational competitive framework, the league selects an annual World Champion while driving the coffee roasting industry toward professional standards that are transparent, comprehensible, and reproducible.

4. Scope of Application These regulations apply to all authorized World Roasting League (WRL) events, including but not limited to:

Regional Qualifiers
Official Preliminaries hosted by League Units
The World Final

While authorized units may establish supplemental provisions based on local conditions, such terms must not conflict with the core WRL system and evaluation standards. In all cases, the World Final Regulations shall take precedence.

Chapter II: Eligibility and Representation System

1. Quota per League Unit Each authorized League Unit within a region is independently allocated three (3) representative competitor slots.

2. Selection of Representatives Representatives for each unit must be selected through an authorized World Roasting League preliminary competition in that respective region.

3. Non-Transferability Principle Participation slots are non-transferable. Cross-regional substitutions and individual independent registrations are strictly prohibited.

4. Group Representation Structure (Effective from the 2nd Edition)

Starting from the second edition of WRL, participating units will transition from “Country/Region” to “League Unit.”
The division of League Units is based on population size and market development, according to the following principles:
- Approximately one (1) League Unit is allocated per 20 million to 30 million people.
- Regions with larger populations may be allocated multiple League Units.
- League Units should be geographically dispersed to avoid concentration within a single city or commercial system.
Each League Unit maintains the system of three (3) representative competitors.
The establishment, quantity, and regional division of League Units are subject to official WRL audit and final determination.

Chapter III: WRL Core Systems

The World Roasting League (WRL) operates as a league-based competitive framework. To ensure global fairness, consistency, and comparability, the following “Core Systems” are established as mandatory core principles. All WRL-authorized events must adhere to these systems; unauthorized modifications, omissions, or substitutions are strictly prohibited.

1. Principle of Equipment Standardization

1.1 World Final Equipment Standards (Mandatory) The World Final must utilize WRL officially designated equipment, including but not limited to:

Official Roaster Model
Official Grinder Model
Official Color/Roast Degree Measurement Device
Official Water Standards for Cupping

During the World Final, no entity may replace or modify the aforementioned equipment unless officially approved by WRL.

1.2 Flexibility for Authorized Regional Competitions Authorized regional WRL competitions may arrange equipment based on local conditions.

Starting from 2027, events utilizing models and tools from the WRL Recommended Equipment List will be awarded the “WRL Standard Equipment Competition” certification mark.

1.3 League Equipment Integration Mechanism WRL will engage in league-level negotiations with official equipment partners based on global expansion. Authorized organizers who comply with WRL Standard Equipment may apply for:

League Equipment Licensing and Support
International Exposure Markers
Integration of Technical Data
Global Data Connectivity Specific details will be announced separately by the WRL core management.

1.4 World Final Consistency Clause All competitors qualifying for the World Final must compete using the World Final equipment standards. No objections shall be raised based on equipment differences encountered during regional qualifiers.

2. Principle of Unified Evaluation Framework

All authorized WRL events and the World Final must perform scoring according to the unified sensory evaluation framework established by the League. This framework is based on CVA (Coffee Value Assessment), integrated with WRL’s proprietary ranking logic and defect determination system to create a quantifiable, comparable, and reproducible international standard. Authorized units may not modify scoring items, alter weighting priorities, or adjust defect definitions.

2.1 Sensory Scoring Categories (WRL 7-Category System) All judges must conduct sensory evaluations based on the following seven categories:

Fragrance & Aroma
Flavor
Aftertaste
Acidity
Mouthfeel
Sweetness
Overall Definitions and descriptive standards for each category must align strictly with the official WRL Sensory Explanatory Text.

2.2 Ranking Priority (WRL Tie-Breaking Order) In the event of a tie in total scores, rankings shall be determined based on the following priority of sensory categories:

Sweetness
Flavor
Overall
Acidity
Aftertaste
Mouthfeel
Fragrance & Aroma This sequence is a WRL Core System and must be applied consistently across all events.

2.3 Defect Determination and Deduction System WRL recognizes the following four roasting defects as formal grounds for point deductions:

Underdevelopment
Overdevelopment
Baked
Scorched Defect definitions and sensory descriptions must align with the official WRL Defect Explanatory Text. Judges shall determine defects based on the actual cupping session and deduct the corresponding points from the total sensory score.

2.4 Calibration and Responsibility All judges must participate in the official WRL Calibration Session, which includes:

Standard Sample Alignment
Defect Cup Identification
Score Scale Synchronization
Descriptive Language Alignment Judges who fail to complete the calibration process are ineligible to participate in official scoring.

2.5 Irrevocability Clause The following elements are WRL Core Systems and may not be modified by any authorized unit:

Scoring Item Structure
Ranking Priority Logic
Defect Classification
Deduction Principles
Calibration Requirements Any violation may result in the revocation of the event’s authorization by WRL.

3. Judging and Calibration System

3.1 Judging Structure and Composition

WRL authorized events shall appoint the following roles:
- Chief Judge: One (1) individual.
- Head Judge: At least two (2) individuals.
- Judges: Allocated based on the number of competition groups.
Standard Configuration per Evaluation Group:
- Each group must include at least one (1) Head Judge (who actively participates in scoring) and at least two (2) Judges.
- Regional Qualifiers: The final score is the sum of three (3) judges’ scores.
- World Final: The final score is the sum of 10–14 judges’ scores (total count across independent panels for the two designated coffees).
Qualification Requirements: Judges must meet at least one of the following:
- Previously served as an official judge for Coffee Boom Boom Boom or WRL series events.
- Successfully passed official WRL calibration training.
- Recognized as a WRL-approved international judge.
The Chief Judge is appointed by WRL officials, and their rulings are final.

3.2 Sample Grouping and Synchronized Evaluation

Each competitor must submit roasted samples of two designated coffees with different processing methods.
Samples are evaluated in groups based on processing type (specific types announced at the pre-competition briefing).
Each group is scored by an independent panel consisting of a Head Judge and Judges.
Head Judges must perform cross-group calibration to align scoring scales.
As participation grows, WRL may simultaneously increase the number of evaluation groups and panels, implementing more intensive calibration to ensure global consistency.

3.3 Principle of Judicial Independence

All judges must score independently. Discussion of scores prior to submission is strictly prohibited.
Scores cannot be modified once submitted.
Judges shall not engage in any technical exchange with competitors or coaches.

3.4 Mandatory Calibration

Prior to official cupping in any WRL event, the following procedures must be completed:

At least one round of calibration cupping using standard samples.
Calibration Items: Evaluation criteria, intensity standards, defect definitions, and score range alignment.
Calibration must use the same cupping protocols, water quality, brew ratios, and scoresheets as the official competition.
The Chief Judge shall determine if calibration targets are met. Failure to meet standards may result in re-calibration or replacement of the judge.

3.5 World Final Supplemental Provisions

The World Final evaluation panel consists of 5–7 members per group.
Authorized units may nominate judge representatives upon invitation by WRL, subject to official qualification audit.
Judges who do not complete the full calibration process are ineligible to score.

3.6 Authority of Chief and Head Judges

3.6.1 Chief Judge: Responsible for presiding over calibration, adjudicating technical disputes, making final defect determinations, and resolving judging anomalies. The Chief Judge’s ruling is final.
3.6.2 Head Judge: Responsible for active scoring, monitoring judge performance, reporting anomalies, and confirming competition protocols.
3.6.3 Anomaly Handling: If a judge’s scores deviate significantly, or if physical conditions (e.g., illness) impair judgment, the Head Judge may petition the Chief Judge to void that judge’s scores or replace them.

4.5 Final Authority Structure

Performance Scores: Determined by the Judging System.
Procedural/Violation Penalties: Determined by the Technical Officer.

Chapter IV: Technical Officer System

4.1 Appointment of Technical Officers

Each WRL-authorized event must appoint at least one (1) Technical Officer.
Technical Officers are appointed or approved by WRL officials.
Technical Officers operate independently of the judging panel.

4.2 Scope of Authority

The Technical Officer is responsible for all operational and compliance matters, including:

Monitoring competition flow and time control.
Equipment inspection and verification.
Sample logistics and blind coding verification.
Ensuring coaches/assistants adhere to regulations.
Maintaining site order and determining rule violations.

4.3 Violations and Disciplinary Powers

The Technical Officer determines if a violation has occurred during the competition.
Authorized Sanctions: Point deductions, warnings, disqualification, time compensation, or recommendations for a re-run.
Major penalties (e.g., disqualification) must be reported to WRL for final confirmation.
Technical rulings are administrative and separate from sensory scoring.

4.4 Separation of Powers

Chief Judge: Adjudicates sensory scores, final defect determinations, and scoring disputes.
Technical Officer: Adjudicates procedural flow, rule violations, and site management.
Technical Officers shall not participate in sensory scoring or influence judges. Judges shall not interfere with technical procedural rulings.

Major Administrative Matters: Finalized by WRL Officials.

Chapter V: Equipment and Standard Environment

5.1 Official Roaster

2026 World Final Designated Model: Yang Chia (Bella Taiwan) 4kg Roaster.
Note: Currently, there are no exclusive contract restrictions. Interested equipment brands are welcome to contact us for future collaboration and licensing.

5.2 Official Grinder

2026 World Final Designated Model: Yang Chia (Bella Taiwan) 980N Grinder.
Note: Currently, there are no exclusive contract restrictions. Interested equipment brands are welcome to contact us for future collaboration and licensing.

5.3 Roast Degree Analyzer

2026 World Final Designated Model: DiFluid Omni.
This device serves as the primary reference for roasted bean consistency and evaluation.

5.4 Competition Water Standards

A unified water standard will be used for both roasting and cupping:

TDS: 60–100 ppm
pH: 7.0 (Neutral) ± 0.5

The designated water for 2026 is Bo’er (波爾) Natural Drinking Water.

5.5 Technical Consistency Principles

To ensure fairness, reproducibility, and cross-border comparability, the following principles apply:

Official Equipment Only: Competitors must use the provided official equipment. Modifying machines, parts, or internal settings is strictly prohibited.
Daily Inspection: All equipment will be inspected and calibrated by the Technical Officer before the start of each day to ensure baseline consistency.
Restricted Adjustments: Unauthorized adjustments to voltage, gas sources, damper structures, or probe positions are prohibited.
Unified Environment: All evaluation samples must be brewed and cupped under identical environmental conditions.
Incident Reporting: Any anomaly affecting heat transfer, airflow, energy output, or measurement accuracy must be immediately reported to the Technical Officer for adjudication.
Core Value: This competition does not test “equipment adaptability” but focuses on the “competitor’s judgment of coffee essence and roasting logic.”

Chapter VI: Competition and Practice Green Coffee

6.1 Competition Coffee Announcement and Allocation

Official competition coffee details will be announced on the Rehearsal Day.
👉 2026 Rehearsal Day: May 31, 2026

Confirmation and usage guidelines will be provided during the rehearsal briefing.

Each competitor will receive 2 kg each of two (2) designated competition coffees for use during the Rehearsal Day and the official competition.

Coaches are permitted to assist during the Rehearsal Day (subject to the Coaching System regulations).

6.2 Paid Practice Days (Equipment Rental)

Optional paid practice days are available prior to the official rehearsal.
👉 2026 Paid Practice Days: May 29 – May 30, 2026

Venue, equipment slots, and fees will be announced separately by the local host.

Competitors may apply for equipment rental slots based on their individual needs.

6.3 Practice Coffee Usage

The organizer does not provide coffee for general practice.

Considering that importing green coffee may be subject to legal restrictions in certain countries, the organizer will offer non-competition green coffee beans for purchase, allowing competitors to conduct parameter testing and equipment familiarization.

These practice beans are not the official competition coffees. The designated competition coffees will be announced on the Rehearsal Day.

Competitors may also purchase or bring their own practice beans for equipment familiarization and technical adjustments.

Strict Ban: Practice beans may not be brought into the official competition areas (including roasting and evaluation areas) as samples.

All practice activities are for operational testing only and will not be considered in scoring.

Violation: If a competitor is found using non-official coffee during the official competition, they will be immediately disqualified.

6.4 Personal Practice Beans

Competitors may use coffee beans of any processing method, origin, or variety as practice beans.

Personal practice beans must not be used or mixed with official competition coffees during the competition.

6.5 Coaching Policy (Practice and Rehearsal Stages)

Coaches are permitted to assist competitors only during the following periods:

Paid Practice Days (May 29–30, 2026)
Rehearsal Day (May 31, 2026)

Coaching is limited to equipment operation and workflow preparation (subject to Coaching System regulations).

Any form of coaching or intervention is strictly prohibited during the official competition (June 1, 2026).

6.6 Practice Limitations

All activities during the Paid Practice Days and Rehearsal Day are limited to the following purposes:

Familiarization with official equipment
Understanding heat transfer and operational rhythm
Establishing individual roasting judgment references

Practice results are not considered in any scoring process.

Chapter VII: Coaching System and Conduct

7.1 Definition of the Coach Role

A coach is an assistant who supports the competitor during the practice phases and is not a co-competitor.

All roasting decisions and final responsibilities rest solely with the competitor.

The coaching system applies only to practice periods and is not permitted during the official competition.

7.2 Coaching Principles

Each competitor is permitted one (1) coach in the practice area.

Permitted assistance includes, but is not limited to:

Sensory evaluation and flavor discussion
Weighing, sorting, packaging, and sample preparation
Cupping assistance (including pouring water and recording data)
Equipment observation and workflow suggestions

During the official competition:

Coaches are not allowed to enter the competition area
Coaches are prohibited from providing any form of direct or indirect assistance

7.3 Coaching Flexibility

There are no restrictions on coach arrangements during practice periods:

The same coach may be used
Different coaches may be used
Competitors may assist one another

These arrangements apply only during practice periods.

7.4 External Communication and Electronic Devices

During the competition, competitors may not communicate with any external personnel (including coaches).

Information exchange between competitors is strictly prohibited.

External communication includes, but is not limited to, verbal communication, gestures, coded signals, eye contact cues, text messages, visual transmission, or any form of signal or real-time notification.

Electronic devices (including mobile phones, smartwatches, or any signal-receiving devices):

Are not prohibited
Any receipt of external information, as determined by the Technical Officer, will be considered external communication

Penalty: Each instance of external communication will result in a 3-point deduction from the total score.

7.5 Forgotten Items

If a competitor forgets an item during the competition:

The competitor must handle it independently
No assistance may be requested from coaches or external personnel

Violation: Each instance will result in a 3-point deduction from the total score.

7.6 Violations and Sanctions

(1) General Violations (3-point deduction per instance)

The following are considered general violations:

External communication (including electronic signals)
Requesting assistance from external personnel
Violating movement or workflow regulations
Other violations that do not directly affect competition fairness

(2) Major Violations (Grounds for Disqualification)

The following are considered major violations:

Using non-official competition coffee
Introducing external samples
Intentional interference with other competitors
Accumulating three general violations
Any action deemed by the Technical Officer to compromise competition fairness

(3) Adjudication Principles

All penalties shall be directly deducted from the final total score.

Violations are determined by the Technical Officer.

Major penalties must be confirmed by the Chief Judge.

All rulings are final and are not subject to appeal.

Chapter VIII: Cupping and Evaluation Protocols

1. Pouring Temperature

$94°C \pm 1°C$

2. Brew Ratio

The coffee-to-water ratio is set at $1:18.18$.

(e.g., 1 gram of ground coffee to 18.18 grams of hot water).

3. Breaking and Skimming

The crust shall be broken 4 minutes after pouring is complete, followed immediately by skimming the grounds.

4. Evaluation Commencement

Formal sensory evaluation begins 10 minutes after pouring is complete.

5. Defect Discussion

A collective discussion and verification of defects shall be conducted within 30 minutes after pouring is complete.

Defect determination is led by the Head Judge, with the Chief Judge providing the final ruling if necessary.

6. Cup Configuration

Each sample shall be prepared in three (3) cups.

7. Sample Limits per Session and Day

To maintain evaluation quality, the following limits apply per panel:

Per Session: Maximum of 5 rounds.
Per Round: Maximum of 9 samples.
Daily Maximum: 40 samples per panel.
Examples of permissible configurations: 3 rounds × 9 samples (27 total) or 5 rounds × 7 samples (35 total).
Prohibited: 5 rounds × 9 samples (45 total) exceeds the absolute daily limit of 40.

Chapter IX: Sensory Evaluation Categories (7 Categories)

Fragrance & Aroma: Evaluation of dry fragrance occurs within 15 minutes of grinding by smelling the dry grounds. Aroma is evaluated after pouring. The final score integrates intensity, complexity, and clarity of both dry and wet stages.
Flavor: The combined perception of basic tastes and aromatic qualities. It represents the coffee’s primary characteristics, evaluated based on intensity, quality, and complexity while slurping.
Aftertaste: The lingering sensation of taste and aroma after the coffee is swallowed or spit out. Higher scores are given for positive, long-lasting flavors; lower scores apply if the finish is unpleasant (e.g., bitter or negative flavors).
Acidity: Positive acidity is described as “bright,” “vibrant,” or “sweet,” reminiscent of fresh fruit. Negative acidity is “sour” or “vinegary.” Overpowering or sharp acidity may result in lower scores.
Mouthfeel: The tactile sensation in the mouth based on “weight” (body/viscosity) and “texture” (smoothness, grittiness, or powderiness). Scores reflect the overall pleasantness of the tactile experience.
Sweetness: The perception and intensity of sweet aromatics and flavors. This is a holistic evaluation of sweetness throughout the fragrance, aroma, flavor, and aftertaste stages.
Overall: Reflects the balance and harmony between flavor, aftertaste, acidity, sweetness, and mouthfeel. It also accounts for how well the coffee maintains its performance across temperature changes and allows judges to incorporate sensory impressions not fully captured in other categories.

(Note: In the event of a tie, the ranking priority is: Sweetness > Flavor > Overall > Acidity > Aftertaste > Mouthfeel > Fragrance & Aroma.)

Chapter X: Defect Definitions

Underdevelopment: Related to incomplete sweetness and flavor development. Often tastes excessively sour or vegetal with a lacking aftertaste. Associated with “Green/Vegetal” notes on the scoresheet.
Overdevelopment: Occurs when acidity and characteristic flavors are muted or “washed out.”
Baked: Associated with a stall in the caramelization process. Tastes reminiscent of popcorn, toasted grains, or oats.
Scorched: Characterized by ashy or burnt flavors.

Chapter XI: Scoring System

11. Scoring Range and Application

This competition utilizes a 0–9 point scale for sensory scoring.
The standard operational range is 3.0 to 9.0 points.
To increase precision, scores may be awarded in 0.5-point increments (e.g., 6.0, 6.5, 7.0).
Scores of 3.0 and above reflect that the sample possesses basic evaluable quality.
Scores below 3.0 are reserved for exceptional cases:
- Samples with severe defects.
- Obvious failure or unacceptable flavor profiles.
- Samples that cannot be subjected to normal sensory evaluation.
Any score below 3.0 must be verified and confirmed by the Head Judge. Unverified low scores may be deemed invalid, requiring re-evaluation.

11.2 Consistency and Finality

Judges must score according to the scales established during the calibration session.
Scores should reflect flavor quality, cleanliness, structural integrity, and pleasantness.
Personal preferences or non-sensory factors must not influence scoring.
If a judge’s score deviates significantly from the panel’s range, the Head Judge may request a re-verification.
Once confirmed and submitted, scores are final and cannot be modified except in cases of confirmed anomalies identified by the Head or Chief Judge.

Chapter XII: Scoring and Tie-Breaking Logic

12.1 Total Score Calculation

World Final Scoring:
- Final Total Score = The sum of all sensory scores across the two designated coffee samples (evaluated by a total of 10–14 judge instances).
- Calculation Formula: (Sum of Sensory Scores) − (Defect Deductions) = Final Roasting Score.

12.2 Tie-Breaking Order

In the event of a tie in the final total score, the following sensory categories will be compared sequentially. The competitor with the higher score in the prioritized category wins:

Sweetness
Flavor
Overall
Acidity
Aftertaste
Mouthfeel
Fragrance & Aroma

If scores remain identical after comparing all categories, the Chief Judge will convene with the Head Judges to make a final administrative ruling. This decision is final and non-contestable.

12.3 Technical Deductions and Ties

If a tie occurs involving technical deductions, the “Original Sensory Score” (the score before technical penalties are applied) will serve as the primary baseline for the tie-breaking sequence. Technical deductions only affect the final overall ranking and do not alter the sequence of the sensory tie-break.

Chapter XIII: Violations and Sanctions

13.1 Equipment Violations

The following are considered Major Violations (Grounds for Immediate Disqualification):

A coach touching or operating any roasting equipment.
A competitor using unauthorized equipment or modifying internal machine settings.
Any person other than the registered competitor operating the roasting machine.

13.2 External Communication

Electronic Devices: Phones and smartwatches are permitted but must not be used to receive outside information (voice, text, or signal alerts).
Penalty: Each instance of external contact results in a 3-point deduction from the final total score.
Escalation: Repeated violations or actions that compromise competition fairness may be upgraded to a Major Violation (DQ).

13.3 General Violations (3-Point Deduction per Instance)

Unauthorized external communication.
Requesting assistance from external personnel.
Violating designated traffic flow or procedural protocols.
Requesting outside help for forgotten items.
Any other conduct deemed by the Technical Officer to be non-compliant but not yet compromising overall fairness.

13.4 Escalation Mechanism

Accumulating three (3) General Violations within a single session may be upgraded to a Major Violation by the Technical Officer, resulting in immediate disqualification.

Chapter XIV: Appeals and Adjudication

14.1 Timing of Appeals

Appeals must be submitted immediately after the conclusion of the specific round or cupping session.
All appeals must be lodged before the scores for that session are officially confirmed. Late appeals will not be entertained.

14.2 Adjudication Process

Technical Issues: Initially adjudicated by the Technical Officer.
Sensory/Scoring Issues: Addressed and clarified by the Head Judge or Chief Judge.
Major Disputes: The Chief Judge holds the authority for the final ruling.

14.3 Finality of Results

Once scores are announced and the competition concludes, the results are final. No requests for re-evaluation, re-ranking, or score adjustments will be accepted unless WRL identifies a major procedural defect or systemic error.

Chapter XV: Awards and Rankings

15.1 Individual Awards (2026 World Final)

1st Place (World Champion): NTD 200,000 + Trophy
2nd Place: NTD 100,000 + Trophy
3rd Place: NTD 50,000 + Trophy
4th – 6th Place: Trophy .

15.2 Team Awards

A team is composed of the three (3) competitors from a single League Unit.
The team score is the sum of the three members’ final total scores.
Top Team Prize: NTD 30,000. Team rankings do not affect individual standings.

15.3 International Tax Handling

Prize money and tax handling shall comply with the laws of the host country/region.
Authorized local hosts are responsible for tax filings and statutory withholdings.
Taiwan Tax Compliance:
- Prize money is subject to Republic of China (Taiwan) tax laws.
- Withholding Tax: 10% for residents (if applicable); 20% for non-residents (foreign competitors).
- The net amount (after tax) will be disbursed. Competitors are responsible for their own personal tax reporting or applications for Double Taxation Agreements (Tax Treaties).

Chapter XVI: Legal Statements

16.1 Media and Data Authorization

By participating, competitors grant WRL and the organizers the irrevocable right to use their name, image, voice, competition footage, and scores for record-keeping, official promotion, media exposure, and commercial applications across all platforms without additional compensation.

16.2 Final Right of Interpretation

World Roasting League (WRL) reserves the final right of interpretation for all rules and regulations. In circumstances not explicitly covered, WRL shall rule based on the spirit of the competition and the principle of fairness. All such rulings are final.