Guiyang Debuts Barista Competition in Vocational Skills Contest

At a Glance (China Coffee Network): Guiyang Net · Guiyang News, June 15: On June 15, the first-ever barista category of the Guiyang-Gui’an 2026 Vocational Skills Competition and the 5th Guiyang “Zhulong Jianggong Cup” Workers’ Vocational Skills Contest opened at Guiyang Vocational and Technical College. More than 20 contestants gathered on the aromatic arena, competing fiercely and showcasing their skills.

According to on-site judge Xie Ye, this category belongs to the tourism-consumption sector and is the contest’s first-ever category, fitting today’s hot consumer trends. Through standardized assessment and competition, it aims to raise professional standards, promote exchange and cooperation in the coffee industry, build an industry exchange platform, drive innovation, and support the industry’s upgrading—especially discovering and cultivating outstanding coffee talent, building a talent reserve, and motivating skill improvement.

“The barista category is based on the national occupational skill standard for baristas (level 3 / senior worker) and above, comprehensively assessing contestants’ integrated professional competence in coffee making, coffee tasting, bean identification, and management,” Xie said. The category simulates a scenario where a barista, in a café or western-restaurant coffee service setting, performs specialty drink preparation, sales, and coffee craft demonstration.

It is understood the category has subdivisions—latte art, pour-over, innovative coffee drinks, and professional barista service skills—totaling 100 points, to be completed within 15 minutes. The highest-weighted subdivision is pour-over, at 50 points.

On the arena, coffee aroma filled the air. Espresso machines, grinders, cups, beans, and milk were neatly arranged at each contestant’s station. Contestants focused intently, immersed in every step of grinding, extraction, and latte art. During the pour-over demonstration, they watched their tools closely, carefully controlling pour speed and angle—the whole motion smooth and fluid.

Xie explained that coffee making mainly assesses the quality, efficiency, stability, and consistency of contestants’ latte art output, as well as adjustment methods for concentration and extraction rate. At the same time, contestants must design and produce according to customer needs, judge whether extraction is over- or under-done by tasting, and assess concentration and mouthfeel. The competition content covers the post standards for baristas in the occupational classification codex and the core skills and professional qualities the industry requires.

“During the pour-over demonstration, contestants need to show the judges, through description and presentation, their understanding of coffee and their knowledge reserve,” Xie said. Through the barista’s introduction, judges can clearly feel the flavor of the signature drink and the harmony of coffee and fusion. Finally, judges score in real time across dimensions such as service flow design, interaction scripts, temperature, flavor guidance, and precision.

“This is my first time in a barista competition; I’m very excited to test my skills in a professional category. The result isn’t what matters—competing with excellent contestants from around the region let me see the gap and make up for my shortcomings, which is most important. This competition will be a new starting point for me to keep refining my craft,” said Du Jiao, 23, a contestant from “Dui de” Coffee.