西城职业技能竞赛咖啡师项目进入复赛，裁判扮顾客“现考”咖啡师The barista project of Xicheng Vocational Skills Competition has entered the semi-finals, and the referee disguised himself as a customer to "test" the barista

新京报讯（记者王萍）咖啡师不仅要通过理论考试，还要向扮演顾客的裁判介绍产品、完成服务日常中的沟通。近日，新京报记者从北京市餐饮行业协会获悉，由西城区人力资源和社会保障局主办，北京市餐饮行业协会承办的2026年西城区“西承技弈”职业技能竞赛咖啡师项目复赛成功举办。144名参赛选手中的30%将入围决赛。

据介绍，本次竞赛吸引了全市50余家咖啡企业144名选手报名。赛事严格参照全国职业技能竞赛规则，依据国家咖啡师职业四级技能标准，科学定制理论考试题库与实操考核细则。北京市餐饮行业协会相关负责人告诉新京报记者，本次复赛采用“理论考试+现场实操”双重考核模式，选手不仅需要精准掌握竞赛指定咖啡豆的产地特性、烘焙深度，熟练运用手冲等专业萃取手法制作出风味稳定的成品，还需要在操作完成后，面向扮演顾客的裁判完成产品介绍与服务沟通，全面模拟真实门店服务场景。最终实操成绩从技能掌握、服务沟通、成品风味、作品呈现四个模块综合评定。

编辑 王琳

校对 柳宝庆

New Beijing News (Reporter Wang Ping) Cafeterists not only need to pass theoretical exams, but also need to introduce products to judges who play the role of customers and complete communication in daily service. Recently, a reporter from the Beijing News learned from the Beijing Catering Industry Association that the 2026 Xicheng District "Xicheng Jiyi" Vocational Skills Competition Barista Project semi-finals, hosted by the Xicheng District Human Resources and Social Security Bureau and organized by the Beijing Catering Industry Association, have been successfully held. 30% of the 144 contestants will be selected for the finals.

It is reported that this competition has attracted 144 participants from over 50 coffee companies in the city to register. The competition strictly follows the rules of the National Vocational Skills Competition and is based on the national level four skills standards for baristas. The theoretical exam question bank and practical assessment rules are scientifically customized. The relevant person in charge of the Beijing Catering Industry Association told the New Beijing News reporter that the semi-finals will adopt a dual assessment mode of "theoretical examination+on-site practical operation". Participants not only need to accurately grasp the origin characteristics and roasting depth of the designated coffee beans in the competition, but also proficiently use professional extraction techniques such as hand washing to produce flavor stable finished products. After the operation is completed, they need to face the judges who play the role of customers to complete product introduction and service communication, fully simulating real store service scenarios. The final practical score is comprehensively evaluated from four modules: skill mastery, service communication, finished product flavor, and work presentation.

Editor Wang Lin

Proofreading by Liu Baoqing