In the compulsory service, competitors' coffees are evaluated on a standardized numerical scale based on several sensory criteria including aroma, flavor, aftertaste, acidity, body, balance, and overall perception.
For the open service, competitors may utilize any whole bean coffee of their choosing and must also accompany their beverage preparation with a 10-minute presentation.
[3] One competitor from the final round with the highest score is named the World Brewers Cup Champion.
Different devices and methods have been employed by competitors at the WBrC, including French press, pour-over, modified AeroPress and other hybrid techniques.
Most competitors employ a pourover technique using commercially available brewers (such as Hario V60 or Kalita Wave) or modified versions.