This year at the Sigep International Trade Fair in Rimini, in addition to the usual national coffee competitions organized by SCA Italy, the Coffee World Roasting Championship was held for the second time; a competition that faces off the best roasters from all around the world. Bloom Coffee School and Imperator gave their support to this important competition providing, among other things, one of the coffees used for the competition: Colombia Bolivar Natural Las Violetas.
It was just this coffee that proved decisive for the final victory of the Russian Vladimir Nenashev of Mosaic Coffee, who ended up with the best score, with a total of 486.24 points, ahead of the other 22 participants. The Japanese Yoshiyuki Nakamura and the Frenchman Veda Viraswani accompanied Vladimir on the podium. The Italian champion Emanuele Tomassi of Tomassi Coffee, a small artisanal roasting of Aprilia, found himself in the top ten.
«Immediately understood the great potential of this coffee as soon as I opened the bag with an incredible scent emanating from green beans. So, I decided to focus heavily on this single origin that was among those provided to compose the blend; it was the only one which could give me the balance I was looking for and so I used 80%» said the Russian champion at the end of his competition.
HOW THE COMPETITION WAS RUN
The roasting competition is one of the most complex organized by the SCA (Specialty Coffee Association) and World Coffee Events. In fact, it takes place over three days in which the analysis of green coffee leads to the tasting of coffee by a panel of 5 certified judges.
Here is a brief summary of events:
DAY ONE - Evaluation of the green coffee and roasting program
During this phase, participants must demonstrate knowledge of how to classify the raw material based on defects, moisture and bean density. They then proceed to the roasting of the available samples which allows for the characteristics of each coffee to be determined as well as the correct roasting profiles to be decided - both for a single origin and for a blend.
DAY TWO - Management of the roasting profile
The middle day of the competition is entirely dedicated to roasting, the participants have an hour and a half of time and 6 kg of coffee, to get the best out of a single origin and obtain a sweet and balanced blend. The roasting profile and the aromatic attributes must correspond to what was defined the previous day.
DAY THREE - Sensory evaluation
The last day is the one in which the judges evaluate the roasted product (produced by the competitors, of course) by using the cupping method and assign the final score based on what was produced over the course of the three days.
In short, to win one must know the coffee in its various facets and get the best out of it. Through the right roasting process the aromas can be conveyed correctly and the right complexity is created. Of fundamental importance is finding the right balance in the cup, minimizing the bitterness as much as possible, and maximizing the sweetness and complexity of the acidity.
So, any advice on how to start this adventure? Sure! The 5 stages of Roasting
BECOME A TASTER MASTER
Do you want to know the art hidden behind coffee roasting in all its aspects?
Well, join our MASTERCLASS with Morten Münchow - roasting specialist and creator of SCA's Certification System for Coffee Roasting: a cracking start for our school, and for you too!
Science, coffee chemistry, roasting, quality control, sensory analysis are all aspects that will be explored during the three days of high-quality instruction so that you can acquire a scientific methodology toward the world of coffee. You never know, the next coffee roasting champion could well be you!
The course program can be viewed at this link: Roasting Masterclass.
This incredible experience is for the toughest! Regardless, Mr Bloom is waiting for you!
>> Check the school calendar, you could find the course that's right for you! Do not you find it? Write to us and we will sew on you what you are looking for!