WFA Orange Grading

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WFA Orange Grading

This grade is split into 3 rounds. Please make sure you study all 4 rounds before attempting test.

Orange Score Sheet

What do you need to do?

Depending on which country you are teaching in, the measurements are outline below. This will avoid any confusion between, Examiners, Student and WFA.

Right hand – These pours must be executed using the bounce/jump technique
one after the other
• 12.5ml / 1/2oz / 1.5cl
• 25ml / 1oz / 3cl
• 37.5ml / 1 1/2oz / 4.5cl
• 50ml / 2oz / 6cl
• Left Hand – These pours must be executed using the bounce/jump technique
one after the other
• 12.5ml / 1/2oz / 1.5cl
• 25ml / 1oz / 3cl
• 37.5ml / 1 1/2oz / 4.5cl
• 50ml / 2oz / 6cl

• Flair Pour – 50ml / 2oz / 6cl:
• The Vegas Pour – Hold the shaker in a reverse tennis grab with the back
of your hand facing you the bartender must pour 25ml / 1oz / 3cl, and

then bounce and turn the shaker over 360o downwards (without chang-
ing the position of the bottle) and then let the bottle pour the remaining

25ml / 1oz / 3cl into the shaker

• Chase pour – The following pours must be executed using two bottles at once.

50ml / 2oz / 6cl

25ml / 1oz / 3cl

Left hand

Right hand

25ml / 1oz / 3cl

50ml / 2oz / 6cl

 

 

 

Penalities

-1 for each spill

  • There is no tolerance. Each free pour round has a perfect score and bartenders will lose one point for each millilitre they are out from that score. (Maximum 5 points for each pour).
  • 5 points is awarded for a “black line” pour
  • A WFA B-Pour MUST be used to measure the pours. They can be purchased from the WFA online store.
  • The pour should be measured from the Meniscus. The meniscus is explained below in these diagrams
  • Bartenders have two chances to get the best score. They will take the best marks from both attempts. For example:
  • Bartender has first attempts and gets black line on 3 out of 5 pours. They must pour all measures again, in an attempt to get black line on the last 2 pours.
  • Even though the other pours have already received the highest mark all pours must still be completed.
  • No Sliding pours allowed!
  • All pours must be into cocktail shakers to avoid bartenders “eyeing” their pours
  • If pouring from a shaker into the B-pour, the bartenders must do this. Any spillages whilst pouring from shaker into measuring device are their fault. They will not be marked a spill.
  • To score on the flair pour, the move must be executed correctly, failure to do so will result in a zero for that pour. The bartender will not be marked on the execution of the move, but only the measure of the pour.

 

What do you need to do?

In this round the bartender is required to make a NEGRONI and a ESPRESSO MARTINI cocktail in the quickest time possible. There is a ‘perfect’ time that you will be scored against. Going over this time will incur a penalty, going under this time will give bonus points.

The perfect time for this round is 1 minute. If the bartender finishes under this time they get a bonus +5 points. If they go over time they get -5 points.

The drink specs are as follows:

DAIQUIRI Ingredients Glass Method Garnish Napkin Straw
50ml – 2oz – 6cl White Rum Chilled cocktail Glass Shake 20 times & fine strain ?? YES NO
25ml – 1oz – 3cl Fresh lime juice
12.5ml – 1/2oz – 2cl Sugar syrup
0 – 5 pts each 0 or 5 pts 0 or 5 pts 0 or 5 its 0 or 2pts
ESPRESSO MARTINI Ingredients Glass Method Garnish Napkin Straw
37.5ml – 1 1/2oz – 5cl Vodka Chilled Cocktail Glass Shake 10 times and strain 3 coffee beans YES

NO

12.5ml – 1/2oz – 2cl Coffee Liqueur
25ml – 1oz – 3cl Espresso Coffee
12.5ml – 1/2oz – 2cl Sugar Syrup
0 – 5 its each 0 or 5 pts 0 or 5 pts 0 or 5 its 0 or 2pts
NEGRONI Ingredients Glass Method Garnish Napkin Straw
25ml – 1oz – 3cl Gin Rocks Stir 15 times and strain Orange Peel YES Sip
25ml – 1oz – 3cl Sweet Vermouth
25ml – 1oz – 3cl Campari
0 – 5 its each 0 or 5 pts 0 or 5 pts 0 or 5 its 0 or 2pts 0 or 2pts

Bartenders must follow the specification to make the drinks. They will be deducted for
– Miscellaneous -4 (This will be marked for mistakes such as:
– Over/under ice
– Wrong placement of equipment
– Not using correct bartender etiquette

Shake – one shake is counted as moving the shaker forward and all the way back.
Chilled – means the glass must be chilled with ice
Garnishes must go on the drinks after the drink has been poured, not before.
Glassware can be placed on beverage napkins and then poured.

There are many different ways to complete this speed round, but here is our suggestions:

  1. Napkins down. Place 3 napkins on the bar top
  2. Grab 2 cocktail glasses and fill with ice. Then finally fill a rocks glass with ice
  3. Pick up the two large shakers and scoop the ice directly into the shakers half filling them, then place one each next to the cocktail glasses.
  4. Grab and place the two small shakers inside the large shakers, then place a mixing glass next to the rocks glass
  5. Pick up the Rum and Lime juice and Pour the Rum for the Daiquiri and the Lime juice for the daiquiri
  6. Next take the Coffee Liqueur and Sugar Syrup. Pour the sugar syrup for the Daiquiri first and then the coffee liqueur and sugar at the same time for the Espresso Martini.
  7. After that, take the Vodka and Espresso Coffee mix (which will be in a store and pour). Pour at the same time. Remember the espresso mix is less than the Vodka, so it is a very quick pour with the store and pour
  8. Pick up what Gin & Campari in one hand and Sweet Vermouth in the other. Pour altogether into the mixing glass.
  9. Add ice to the Mixing glass, and stir 15 times. Remove the spoon and place the julep strainer on top.
  10. Next shake up the Espresso Martini and Daiquiri. One at a time, or together. Crack them open and place a strainer on both large shakers
  11. Discard ice from the cocktail glasses and then strain out the Negroni and the Espresso Martini at the same time.
  12. Next fine strain the Daiquiri. Add all necessary garnishes and sip straws to the Negroni and serve.

 

During the last round the bartender will have to make an espresso martini and a Negroni whilst performing the moves and routine explained in this round. The specifications for the cocktails are the same as the speed round. .

The perfect time for this round is 4:00 minutes. If the bartender finishes under this time they get a bonus +5 points. If they go over time they get -5 points.

 


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