Battle of Three Aotearoa Rules 2026 & Updates.

Updates are found here! Scroll to see the offical Rules & Regs

Coffee first

A little more clarity on exactly what you’ll receive before the Battle.

On Wednesday 28 October, we’ll courier each of you two × 100g bags of El Oasis Pink Bourbon. One bag will be from the same roast batch you will actually compete with on Friday 6 November. The second will be from an earlier roast, timed so that when you receive it and brew with it on Friday/Saturday 30–31 October, it should be at approximately the same post-roast age that your competition coffee will be on Battle day. On battle day you will recive a 50g bag for each round you compete in.

This gives you two slightly different opportunities, one to experience the coffee at approximately competition age, and one to work with the actual roast you’ll be brewing on the night.

One update: the competition coffee will be rested 15 days after roasting, not 14 days as previously stated.

Obviously courier delivery times can vary a little depending on where in Aotearoa you are, but that’s the plan.

A few equipment clarifications

Can I use two servers? Yes. Two HARIO V60 Barista Servers can be made available if your brew method requires them.

Will there be anything available for agitation? Yes. We’ll have paddles available on stage if you want or need one for agitation.

What about water temperature? Your kettle water must be within the temperature range specified in the Rules at the point of brewing.

We will also measure the temperature of the finished brew at the point of serving, but this is for our own reference only.

There is no post-brew cooling or bypass using cold water permitted.

Will there be an X64-SD available to test on beforehand? Yes. There is currently a Mahlkönig X64-SD at La Marzocco. If you’d like some time to grind your coffee and test on the grinder before Battle day, you’ll need to contact the La Marzocco team directly to arrange a suitable time.

Can I bring additional tools? Yes — with an important distinction.

You must use all of the compulsory brewing equipment provided and cannot substitute your own grinder, brewer, filters, scales, servers, kettle or water.

You may, however, bring additional preparation or brewing tools such as:

• Grind sifter

• WDT needles

• Additional agitation tool/s

• Spray bottle

• Mini grinds blower/puffer

If you intend to bring something not listed, or you’re unsure whether something falls within the Rules, ask us before Battle day rather than turning up and hoping. 

We’ll also have bean sample trays and a desk lamp available at each Battle station.

For spray bottles specifically, these will need to be checked before use. Tongariro Water is the Official Water of the Battle and only the supplied sponsored water may be used. No alternative water or additives are permitted.

The intention remains the same: everyone battles with the same coffee, water and core brewing equipment, while still giving you some freedom in how you approach and manipulate your brew within the Rules.

Keep the questions comming

If something isn’t clear, please ask.

Questions help us identify where something might make perfect sense in our heads but needs a little more explanation for the 27 of you actually stepping up to Battle.

Where a clarification affects everyone, I’ll continue sending updates like this so all 27 competitors are working from exactly the same information.

And, as always, please keep referring back to the Battle of Three Aotearoa Rules & Regulations for the full requirements.

Now you know a little more…

Read the Rules. Play with the coffee. Work out your Battle plan. ⚔️

Competition Rules and Regulations

Event date: Friday 6 November 2026 5:30pm comp start, 4:30pm all competitors on site and ready for comp start.

Venue: La Marzocco New Zealand HQ, Auckland

Quick Round Summary

1. Competitors enter the stage with no prior preparation time.

2. 4 minutes preparation: assess, weigh and grind coffee; heat water; rinse the filter; and arrange the station.

3. 4 minutes competition: brew and submit at least 200 g or 200 mL.

4. Stop at 00:00 and step away without tasting the submitted coffee.

5. The event team decants the coffees into identical coded serving vessels and randomises their positions.

6. 2 minutes judging: all three competitors taste the coffees.

7. On the MC's count, each competitor points to the best cup.

8. The coffee with the most votes wins the round.

1. The Competition

Three brewers. One coffee. One grinder. One brewing setup. Then three cups go onto the judging table, but nobody knows whose is whose.

Battle of Three is a fast, fun manual-brewing competition in which the competitors are also the judges. Three competitors brew at the same time using the same coffee, water and equipment. Once the brewing is finished, each coffee is decanted into an identical serving vessel and randomised before the competitors return to taste and judge.

You brew. You judge.

There is no need to bring half a café with you, or any equipment at all. Everything required to compete will be provided on the day. You just need to bring yourself, your brewing plan and perhaps a little nerve.

The competition is designed to be fair, transparent and fun. Everyone works with the same coffee, water, equipment and time limits. Then the brewers decide which cup wins.

2. Eligibility and Registration

1. Battle of Three is open to anyone. You do not need to be a professional barista or have previous competition experience.

2. Competitors must complete registration, pay the entry fee and provide all requested information by the stated deadlines.

3. Competitors must check in personally at the venue during the allocated registration period at 4:30pm. Check-in cannot be completed by another person.

4. Competitors who do not check in on time may lose their place.

5. Every competitor agrees to act as a judge during the competition.

6. Round positions will be allocated by random draw.

7. Competitors do not need to bring any brewing equipment or coffee. Everything required will be provided by the organiser on the day.

   
   

3. Competition Format

1. The competition field is limited to 27 competitors.

2. Competitors are placed into groups of three.

3. Each group competes in one round, and the winner advances to the next stage.

4. The competition continues in rounds of three until three competitors remain for the final.

5. If a competitor is absent, the organiser may appoint another person to complete the judging panel so the round can proceed.

6. The organiser may adjust the draw or running order where necessary to deliver a fair and workable competition.

   
   

4. Round Timing

Each round contains two consecutive timed stages:

• Preparation time: 4 minutes

• Competition time: 4 minutes

There is no preparation time before the competitors enter the stage and the official preparation timer begins.

4.1 Preparation Time — 4 Minutes

1. Preparation time begins when directed by the MC or Competition Manager.

2. During these four minutes, competitors may:

   • Open and assess their competition coffee.

   • Sort and weigh the coffee.

   • Adjust the grinder and grind the coffee.

   • Heat water.

   • Prepare and rinse the filter.

   • Set up the brewer, server, scales and kettle.

3. Competitors may not begin brewing during preparation time.

4. When the preparation timer reaches 00:00, competitors must stop and be ready to begin the competition stage.

   
   

4.2 Competition Time — 4 Minutes

1. Competition time begins immediately after preparation time, when directed by the MC or Competition Manager.

2. Competitors have four minutes to brew and present one eligible coffee for judging.

3. Competitors may brew more than once, but only one final brew may be submitted.

4. The submitted brew must contain at least 200 g or 200 mL of coffee.

5. Competitors may not taste their submitted brew before judging.

6. When the timer reaches 00:00, competitors must stop immediately and step away from the competition area.

7. Coffee presented late, or containing less than the minimum required amount, will not be eligible for judging.

8. No additional time will be given for delays within the competitor's control.

   
   

5. Preparing the Coffees for Judging

1. Once all competitors have stepped away, the event team will check that each submitted brew meets the minimum volume or weight requirement.

2. The event team will decant each submitted coffee from its brewing server into an identical, coded serving vessel.

3. Each judging vessel will contain the required amount of brewed coffee and will be presented in the same way.

4. The event team will remove any visible identifying cues.

5. The coded vessels will be randomised and positioned without the competitors watching.

6. Competitors must not attempt to mark, identify or track their own coffee.

   
   

6. Judging

1. The three competitors in the round form the judging panel.

2. Competitors return to the judging table only when directed.

3. Judging time is 2 minutes maximum.

4. Competitors may taste all three coffees during judging time.

5. When judging time ends, each competitor must raise their spoon and wait for the MC's count.

6. On the count of three, all competitors must point simultaneously to the coffee they consider the best.

7. Competitors must judge only the quality of the coffee in the cup, regardless of who may have brewed it.

8. The coffee receiving the most votes wins the round, and its brewer advances.

9. If each coffee receives one vote, an appointed fourth judge will taste the coffees and decide the winner.

10. The final-round winner will be crowned the Battle of Three champion.

    
    

7. Official Coffee

1. All competitors must use the official competition coffee supplied by the organiser.

2. Practice coffee will be provided to confirmed competitors before the event. Additional coffee may be available to purchase from the Official Coffee Partner.

3. Competition coffee will be supplied for each round. The quantity provided will be confirmed in the competitor information pack.

4. Competitors may not substitute, blend or add another coffee.

5. Coffee may only be opened, handled and ground after the official preparation time has started.

6. Unused competition coffee remains the property of the organiser unless otherwise advised.

   
   

8. Official Water

1. All competitors must use the official water supplied by the organiser.

2. Competitors may not add minerals, concentrates or any other substances to the water.

3. The permitted brewing temperature is 92–96°C.

4. The official water will be announced before the event so competitors can use the same water during practice.

   
   

9. Equipment

1. Competitors do not need to bring any equipment.

2. The organiser will provide everything required to compete, including:

   • The official grinder.

   • The compulsory brewing device/filter.

   • The approved filter-paper options.

   • Kettles.

   • Scales.

   • Brewing servers.

   • The official competition coffee and water.

3. All competitors must use the equipment and ingredients supplied by the organiser.

4. Personal grinders, brewers, filters, filter papers, kettles, scales, servers, coffee and water are not permitted.

5. Competitors are responsible for checking their supplied station during the four-minute preparation time.

6. Event staff may replace or address faulty equipment where the fault is not caused by the competitor. Any decision about additional time or restarting a round rests with the Competition Manager.

   
   

10. Hygiene and Safety

1. Competitors must work safely and maintain appropriate food-handling and hygiene standards.

2. Unsafe or unhygienic coffee may be removed from judging. Blowing on the coffee grinds is seen as unhygienic and will result in a disqualification.

3. Competitors must follow all venue, equipment and event-team safety instructions.

4. The Competition Manager may stop a competitor or a round if there is an immediate safety risk.

   
   

11. Coaching and Audience Support

1. Audience members and coaches may cheer and offer verbal encouragement from outside the competition area.

2. Coaches and audience members may not enter the stage or touch the competition equipment.

3. Instructions or behaviour that disrupts another competitor are not permitted.

4. Abusive, discriminatory or disrespectful language or conduct will not be tolerated.

   
   

12. Disqualification

A competitor may be disqualified for:

• Failing to check in by the required time.

• Refusing to take part in judging.

• Beginning work before the official preparation timer starts.

• Beginning brewing during preparation time.

• Continuing after a timer reaches 00:00.

• Presenting less than 200 g or 200 mL of brewed coffee.

• Physically blowing on the coffee in any way.

• Tasting the submitted brew before judging.

• Using unauthorised coffee, water, equipment or additives.

• Attempting to identify or influence the position of their own coffee.

• Receiving prohibited physical assistance.

• Unsafe, dishonest, abusive or seriously disruptive conduct.

• Failing to follow a reasonable instruction from the Competition Manager or event team. AKA being a dick!

Where practical, the Competition Manager will explain the reason for a disqualification.

13. Competition Decisions

1. Questions about a round must be raised with the Competition Manager as soon as possible and before the next stage begins.

2. The Competition Manager may consult the MC, event team or judges before making a decision.

3. Decisions concerning timing, eligibility, safety, judging procedure and advancement are final on the day.

4. The organiser may update these rules before the event where required for safety, fairness or event delivery. Any material change will be communicated to registered competitors.

   
   

14. Respect and Fair Play

Battle of Three is built around community, skill, fun and a little healthy competition.

Competitors, judges, volunteers, event staff, partners and audience members must treat one another with respect. Win well, lose well, support the people around you and help create an event that everyone wants to be part of again.