Welcome to Busan!
Competitors from around the globe will take to the stage for four days of fierce competition from May 1-4 at the Busan World Coffee Championships (WCC), staged at World of Coffee Busan.
The WCCs are annual events that are the culmination of local and regional events, hosted by sanctioned Competition Bodies around the globe. Between competitors, there’s a chance to sample international specialty roasters at the WCC Experience or Brew Bars. Registration for in-person tickets is now open, or you can stream the event from this website, catch up with video content on our YouTube and social channels, and cheer along with the hashtag #BusanWCC.
Venue
The Busan WCCs take place at World of Coffee, Busan, Korea, from May 1-4.
How to Join
In-Person Tickets
Register for a 1-Day or 4-Day World of Coffee badge at the link below — early bird tickets are available until April 28.
Watch Online
Can’t join in person? You can join the live stream for free on this website or catch up on performances on the WCC YouTube channel, no registration required. You can also cheer along on socials by following the World Coffee Championships channels and by using the hashtag #BusanWCC.
Word Barista Championship
The WBC focuses on promoting excellence in coffee and advancing the barista profession. Competitors each prepare four espressos, four milk drinks, and four original signature drinks to exacting standards in a 15-minute performance set to music.
Certified Judges from around the world evaluate each performance on a range of technical and sensory attributes.
The top 15 highest-scoring competitors from the first round, plus the wild-card winner from the Team Competition, advance to a semifinal round. The top 6 competitors in the semifinal round advance to the finals round, from which one winner is named World Barista Champion!
Changes to the competition in 2023 introduced two new types of scoring scales to better align with where our coffee value assessment systems are headed; updates to the weighting of different categories, to better reflect the skills and areas of focus for the competitions; the option of using plant-based beverages or other animals’ milk; and a range of group head temperatures for brewing espresso.
