offee roasting is in fact an art, and therefore requires dedication, committment, curiosity and research.
roast verb \ˈrōst\ [ from Old French rostir “cook on a grate or gridiron”] – to cook by prolonged exposure to dry heat (as in an oven or before a fire); to dry and parch by exposure to intense heat <roast coffee beans>
Theory seems quite simple right?
Coffee roasting is in fact an art, and therefore requires dedication, committment, curiosity and research.
This year May can be renamed as “The Roasting Month”, for the great number of events that will test ability, competence and limits in performing this “art”.
Group photo with Rubens Gardelli (holding 1st prize in the middle)
During the last weekend the final of the Italian Roasting Championship has taken place. Participants undertook this challenge roasting Tanzania AA Kilimanjaro and Brazil Yellow Catuai “Laranjal farm”, single origins provided by Imperator srl, and celebrated the victory (second in a row) of Rubens Gardelli. For competitors this was a chance to test their limits, share experiences with colleagues and, why not, learn to manage pressure in a healthy competition atmosphere.
The next opportunity to help our Coffee Community grow and satisfy the increasing demand for specific training on barista skills, sensory evaluation and roasting will be Pausa Caffè Festival in Florence from May 20th to 22nd. During this open event, the first Coffee Triathlon will take place. In this three day challenge, competitors will be engeged proving their ability from green coffee selection (three speciality coffees will be provided by Imperator: Panama Gesha La Esmeralda, Ethiopia Sidamo Bagersh, Brazil Laranjal Farm) to final filter coffee and espresso brewing. Competition will be even more entertaining and will help promote specialty coffee in a recreational way and, again, a good way to test abilities and competences,
Finally from May 25th to 29th in Florence again, a Master in Roasting and Sensory will take place held by Paul Songer, expert in roasting and sensory analysis and member of Cup of Excellence staff. This will be a great opportunity of in-deth knowledge on quite complex subjects such as the thermodinamics principles that define the roasting process and sensory analysis applied to quality control management, with a clear hands on approach.