Sample roasting for the World Stage
Competing in the World Coffee Championship (WCC) is no small feat. It requires meticulous preparation, including careful coffee selection and precise roasting. For Kamila Chobotova (CZ), Alexander Monsen (NO), Mariam Erin (UAE) and Martin Wolfl (AU), the ROEST Sample Roaster played a crucial role in their journey to the world stage. Let's explore how the ROEST helped them excel in the competition.
Exploring flavor potential, roasting mastery, and aspiring for consistency
Photo credit: Kamila Chobotova, Doubleshot (CZ)
Kamila Chobotova, a talented barista, and competitor, who made it this year to the semi-finals, embarked on her WBrC 2023 journey with a clear vision. She initially reserved several geisha lots from the Rodriguez family's Alasitas farm in Bolivia. These lots underwent different fermentation methods, allowing Kamila to explore the coffee's flavor potential. However, after various roasts and cuppings, she opted for a fresh crop Panamanian geisha from Graciano Cruz for the WBrC.
Using the ROEST Sample Roaster, Kamila and her team could experiment with different roast profiles and fine-tune the coffee to perfection. With the flexibility of the ROEST, they roasted several batches of the chosen profile, monitoring the coffee's aging process over 1 to 3 weeks.
Kamila Chobotova from Doubleshot, representing the Czech Republic, made it to the World Brewers Cup 2023 semi-finals in Athens. Photo credit: World Coffee Events
“The beta function BT/IT profiling* is pretty amazing … and a total game changer regarding consistency. Can’t really wait for the bigger Roest machine, which we would like to use as our production roaster for limited edition coffees and competition roasts.”
* Bean temperature vs. Inlet temperature feature will be released in July 2023
Discovering the perfect roast for WBC
Alexander Monsen's coffee selection process for the WBC 2023 involved contacting Juan Suarez from Nordic Approach, who connected him with the La Isleta farm in Antioquia, managed by Juan Carlos Velez. With the ROEST Sample Roaster, Alexander could roast the mechanically natural processed Caturra variety from La Isleta according to his desired profile. The ROEST's control and flexibility allowed him to experiment with roast times and temperatures, resulting in the ideal balance of sweetness and acidity in his competition's coffee.
Alexander Monsen, representing Norway, at the World Stage in Athens.
“Roasting coffee for the WBC and finding the right roast profile has never been easier. So much available information on the web, plug and play. ROEST is simply the best roaster ever!”
Martin Wolfl on the World Stage during the WBrC 2022, representing Austria.
Martin Wolfl approached coffee selection for the WBrC 2022, focusing on learning, growth, and honoring the producers. Through his friend Rodolfo Ruffatti Battle from Productor Coffee, he discovered the "Juana natural" coffee from Finca Juana in El Salvador. With the ROEST Sample Roaster, Martin explored different roast profiles for this unique coffee. Highlighting its extraordinary flavors and paying homage to the late Juana Salvadora Barrientos, the farm's organic and nature-based approach.
It was a great pleasure to watch Mariam Erin back on the World Stage this year, representing UAE in the Ibrik category. During her presentation, she shared the details of the roasted coffee on ROEST to reach desired flavors. We were thrilled to see her win third place at the World Cezve/Ibrik Championship.
Photo credit: Mariam Erin
“And like what we push and advocate in world coffee championships, it will always go down to the quality of the cup and the purpose of service behind it. And I hope with this opportunity, I could encourage at least one person to appreciate and try Cezve or compete and showcase their creativity through Cezve,“ concluded Mariam.
Photo credit: Mariam Erin
The ultimate roaster for coffee competitors
The ROEST Sample Roaster proved invaluable for these competitors, offering precise control and the ability to replicate roasts with minimal waste. The roasting profiles developed on the ROEST enabled them to maximize the potential of their competition's coffees.
The competitors found distinct advantages when comparing the roasting experience on a sample roaster, like the ROEST, versus a production roaster. The ROEST allowed them complete control over the roasting process and experimented with profiles without wasting large quantities of coffee. This level of control was particularly crucial for competitions, where consistency and precision are paramount. Additionally, the small batch sizes provided by the ROEST allowed for a more manageable and less stressful roasting experience.
The ROEST Sample Roaster was a game-changer for these competitors' preparation and coffee selection process. Its ease of use, consistency, and control allowed them to explore various roast profiles, fine-tune the flavors of their coffees, and ultimately present exceptional brews on the world stage.
Are you competing next year?
Are you competing next year at the World Stage and do you need a sample roaster? At ROEST, we understand how important it is to get the most out of your coffee and not to waste a single bean. Let us know - we are happy to help you!
