首设咖啡师赛项！贵阳职业技能大赛20余名选手同台竞技The first barista competition! More than 20 contestants from Guiyang Vocational Skills Competition competed on the same stage

贵阳网·贵阳新闻讯6月15日，贵阳贵安2026年职业技能大赛暨贵阳市第五届“筑城工匠杯”职工职业技能竞赛首设的咖啡师赛项，在贵阳职业技术学院开赛。20余名选手齐聚一堂，在醇香赛场上激烈角逐，比拼技艺。

据现场裁判员谢烨介绍，此赛项属于旅游消费类领域，也是职业技能大赛首次开设的赛项，符合当下热门消费。赛项通过标准化考核与竞技，旨在推动行业专业水平提升，促进咖啡行业交流合作，搭建行业交流平台，推动咖啡行业创新，助力咖啡产业升级发展，特别是挖掘与培养优秀咖啡人才，建立人才储备，激励技能提升。

“咖啡师赛项以咖啡师国家职业技能标准（三级/高级工）以上知识与技能为依据，全面考核选手咖啡制作、咖啡品鉴、咖啡豆辨别、经营管理等综合职业能力。”谢烨说，赛项模拟场景为咖啡师在咖啡馆或西餐厅等咖啡服务场所, 进行咖啡特色调饮制作、销售及咖啡技艺展示工作。

据悉，该赛项分项为咖啡拉花、手冲咖啡制作、创新咖啡饮品、咖啡师专业服务技能，分值共计100分，要求选手15分钟内完成，其中所占分值最高的分项是手冲咖啡制作，为50分。

赛场，咖啡飘香。咖啡机、磨豆机、咖啡杯、咖啡豆及牛奶等整齐排布在各选手的工位上。选手们聚精会神，沉浸在研磨、萃取、拉花等咖啡制作的每一个环节。在进行手冲咖啡制作技艺展示时，选手们紧盯手中器具，小心翼翼地控制着注水速度与角度……整个动作舒缓流畅。

谢烨介绍，咖啡制作最重要是考核选手拉花出品的品质和效率、稳定性和一致性以及咖啡浓度与萃取率的调整方法等。同时能根据顾客需求设计制作，通过品尝判断咖啡萃取过度或萃取不足，并判断咖啡的浓度和口感等。比赛内容涵盖了职业分类大典中关于咖啡师的岗位标准及行业中所需的核心技能和职业素养。

“在手冲咖啡制作冲煮过程中，选手们需要通过描述展演向评委展现出自己对咖啡的理解及咖啡知识的储备。”谢烨说，通过咖啡师的介绍，让评委能清晰的感受到特调产品中咖啡的风味，咖啡与融合的和谐性。最终评委会根据选手在服务动线设计、互动话术、温度、风味引导、精准度等维度实时打分。

“这是我第一次参加咖啡师大赛，非常激动，可以在专业赛项中检验自己的技艺水平。比赛结果不重要，能与各地优秀选手同台竞技，让我看到差距，弥补自己的短板，才是最重要的。这场比赛将成为我继续精进技艺的新起点。”来自“对的”咖啡、23岁的选手杜娇说。

记者 张薇/文 周永/图

On June 15th, the first barista competition of the Guiyang Gui'an 2026 Vocational Skills Competition and the 5th "City Building Craftsman Cup" Employee Vocational Skills Competition was held at Guiyang Vocational and Technical College. More than 20 contestants gathered together to fiercely compete and showcase their skills on the fragrant arena.

According to the on-site referee Xie Ye, this event belongs to the field of tourism consumption and is also the first event in the vocational skills competition, which is in line with the current popular consumption. Through standardized assessment and competition, the competition aims to promote the improvement of industry professional level, facilitate communication and cooperation in the coffee industry, build an industry exchange platform, promote innovation in the coffee industry, assist in the upgrading and development of the coffee industry, especially in discovering and cultivating excellent coffee talents, establishing talent reserves, and motivating skill improvement.

The barista competition is based on knowledge and skills above the national vocational skill standard for baristas (Level 3/Senior Worker), and comprehensively assesses the comprehensive professional abilities of participants in coffee production, coffee tasting, coffee bean identification, and business management. Xie Ye said that the simulation scenario of the competition is for baristas to make coffee specialty drinks, sell them, and showcase their coffee skills in coffee service venues such as cafes or Western restaurants.

It is reported that the sub items of this competition are coffee latte art, hand brewed coffee making, innovative coffee drinks, and professional service skills of baristas, with a total score of 100 points. Participants are required to complete them within 15 minutes, and the sub item with the highest score is hand brewed coffee making, with a score of 50 points.

On the field, the aroma of coffee wafts. Coffee machines, grinders, coffee cups, coffee beans, and milk are neatly arranged on the workstations of each contestant. The contestants are fully immersed in every step of coffee making, including grinding, extraction, and latte art. During the demonstration of hand brewed coffee making skills, the contestants stared closely at the utensils in their hands, carefully controlling the water injection speed and angle... The entire movement was smooth and soothing.

Xie Ye introduced that the most important aspect of coffee production is to assess the quality and efficiency, stability and consistency of the latte art produced by the contestants, as well as the methods for adjusting coffee concentration and extraction rate. At the same time, it can design and produce according to customer needs, judge whether coffee extraction is excessive or insufficient through tasting, and determine the concentration and taste of coffee. The competition covers the job standards for baristas in the Occupational Classification Dictionary, as well as the core skills and professional qualities required in the industry.

During the process of making and brewing hand brewed coffee, contestants need to demonstrate their understanding of coffee and their knowledge of coffee to the judges through descriptions and performances. Xie Ye said that through the introduction of the barista, the judges can clearly feel the flavor of coffee in the specialty product and the harmony between coffee and fusion. The final judging panel will score the contestants in real-time based on their service flow design, interactive language, temperature, flavor guidance, accuracy, and other dimensions.

This is my first time participating in a barista competition, and I am very excited to be able to test my skills in professional events. The results of the competition are not important, being able to compete on the same stage as outstanding players from all over the world, allowing me to see the gap and make up for my shortcomings, is the most important thing. This competition will be a new starting point for me to continue improving my skills, "said 23-year-old contestant Du Jiao from" The Right "Coffee.

Reporter Zhang Wei/Wen Zhouyong/Photo